Where do you keep your tongs, spoons, etc when not in use?

I was wondering where you folks keep your tongs, chilli spoon, etc when not being used. I have a steam pan with lid that I mounted on the side of my cart that I put everything in to keep dirt, flys, etc away from them. However, I still am not sure this is the best way to keep them since it still might could create bacteria growth. Usually with me their is not enough time between uses that should not happen but I wanted to see if their were better ideas.
 
Thanks

Great question RJT....with all the info on the internet, there still isn't a video (that I've found at least) that demonstrates how to work a hot dog cart.  There are some on how to make a chicago dog, etc but none that shows the total process from the sale to the completion of the order.  For many, that sounds like very simplistic but there are so many little details.....

in a bucket of water with sani-tabs in it.

Sonny Funzio


in a bucket of water with sani-tabs in it.

This is the first Ive heard of sani tabs thanks for the info.

djdawg


Great question RJT....with all the info on the internet, there still isn't a video (that I've found at least) that demonstrates how to work a hot dog cart.  There are some on how to make a chicago dog, etc but none that shows the total process from the sale to the completion of the order.  For many, that sounds like very simplistic but there are so many little details.....

 
I may be working on a video like this in the near future that shows everything from start to finish and what it takes to run a cart.....

Talked to the health dept today and they said that they reccomend the following
 
A. Keep the spoons, tongs, etc inside the pans where the food is at temp.
B. Keep the tongs, spoons, etc in a pan with hot water of atleast 135 or more.
C. Keep them in a clean pan with lid and switch them out every two hours for fresh clean ones. Also keep the pan wiped out and sanatized every hour or so.
 
Hope this helps.....

I would keep the chili ladle in the chili, the hot dog tong gets to hot when its in steaming hot water. I have used this method for years on Buffet lines............
 
The HD would still want you to switch them out every two hrs, but it makes it easy to grab a dry, cool tong............pnwc

NM HD told us to keep our tongs on a cloth towel, covered (open cart). TX HD had a fit and said they were to be on a PAPER towel, and did not have to be covered (the whole cart was enclosed). BACK to NM and HD looked at the paper towel and said... "that's a good idea".

Billy.....Is that your "Banana Hammock"?
 
 

PNWCHEF


I would keep the chili ladle in the chili, the hot dog tong gets to hot when its in steaming hot water. I have used this method for years on Buffet lines............

The HD would still want you to switch them out every two hrs, but it makes it easy to grab a dry, cool tong............pnwc

We keep our tongs and spatulas and meat Themometer all together in a rubbermaid container that is dishwasher safe......then we have one of those insulated picnic size coolers that I can pull the inside out because it is plastic and wash it.....
The outside can go in the washing machine.....that is for our dirty utensils....and it does double duty because according to the HD we have to have an uncovered sanitizer bucket with rags to clean surfaces (tables, grill, etc...) that holds the sanitizer cleaner/water mix (bleach & water) that we use to wipe down during open hours then at closing I stick the dirty utensils in there zip the lid shut... till we get to the dishwasher......double duty no waste....

PNW HD has said nothing to us but we keep on paper towel next to the grill.....