A cook is using a single ice scoop kept in the ice bin between uses. Under California law, how must the scoop be stored?

Explanation

California Retail Food Code HSC §114175 requires that in-use utensils be stored either IN the food with the handle extending out and not touching the food (impractical for an ice scoop) or in a clean, protected location outside the food. The standard practice for ice scoops is to keep them in a holster or clean dry container mounted to the side of the ice machine. The scoop must never be buried in the ice (option A) because the handle, which is touched by sweaty unwashed hands, then contaminates the ice that customers consume as ready-to-eat food. Option B (on top of the ice machine) is unprotected and exposed to ceiling drips and dust. Option D (glass of water at room temperature) is a 'dipper-well' style storage that is allowed only with continuous running water at 70°F or higher — a still glass of water grows bacteria. Ice is regulated as a food in California, and ice-machine cleaning frequency is determined by manufacturer specs or at least every 6 months for typical installations.