By Parish Divinity, Environmental Health Specialist 3
The photo above is a good example of how not to store food contact equipment, utensils, and single service items. As you can see, this arrangement does not allow much room for cleaning the adjacent floors and walls. Additionally, storing items in this manner could provide harborage for a pest infestation (it can even help hide an infestation!). This was a teachable moment during a change of ownership evaluation where I advised the restaurant owner to store their single use articles at least six inches off of the floor to prevent possible contamination and facilitate cleaning.
During a food service inspection, this violation would be marked out of compliance on item number 14B – Utensils, equipment and linens: properly stored, dried, handled. If you have some challenged storage areas in your facility, now may be a good time to get them into compliance.