(a) Equipment and utensils — Air-drying required. After cleaning and sanitizing equipment and utensils:

1. (1) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 C.F.R. § 180.940, Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and
2. (2) May not be cloth-dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

(b) Wiping cloths — Air-drying locations.

1. (1) Wiping cloths laundered in a retail food establishment that does not have a mechanical clothes dryer as specified in 20 CAR § 193-301(e)(2) shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles and the wiping cloths.
2. (2) This section does not apply if wiping cloths are stored after laundering in a sanitizing solution as specified under 20 CAR § 193-501(n).