"Ice cream scoops should be washed under running water whenever the server switches to a different flavor. Unfortunately, what you often see is a hotel pan insert filled with cloudy water that employees use for the scoops. We pointed this out in our list of ice cream shop red flags to avoid. At the beginning of a shift, someone usually fills the stainless steel pan or bain marie pot with warm water."
"Unfortunately, what you often see is a hotel pan insert filled with cloudy water that employees use for the scoops. At the beginning of a shift, someone usually fills the stainless steel pan or bain marie pot with warm water. The scoop gets put in and taken out over and over again, so it's not really getting cleaned. If anything, the scoop becomes more contaminated because it is exposed to many different flavors, the residue of which are floating around in that container."
Ice cream scoops often sit in a pan of warm, cloudy water that servers use repeatedly between servings. Repeatedly placing the scoop into the same water does not effectively remove residue and can increase contamination as flavors and particles accumulate. This practice risks transferring flavors, compromising taste, and creating potential allergen cross-contact. Proper hygiene requires washing scoops under running water and sanitizing between flavors to protect customers and maintain food quality. Visible cleanliness elsewhere in a shop does not guarantee that scoops and utensils are being handled safely.
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