A. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:
- 1. Maintained dry; and
- 2. Used for no other purpose.
B. Cloths in-use for wiping counters and other equipment surfaces shall be:
- 1. Held between uses in a chemical sanitizer solution at a concentration specified in 12VAC5-421-3380; and
- 2. Laundered daily as specified under 12VAC5-421-1920 D.
- C. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from other cloths used for other purposes.
- D. Dry wiping cloths and the chemical sanitizing solutions specified in subdivision B 1 of this section in which wet wiping cloths are held between uses shall be free of food debris and visible soil.
- E. Containers of chemical sanitizing solutions specified in subdivision B 1 of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
- F. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions.
Statutory Authority
§§ 35.1-11 and 35.1-14 of the Code of Virginia.
Historical Notes
Derived from Virginia Register Volume 18, Issue 10, eff. March 1, 2002; amended, Virginia Register Volume 24, Issue 2, eff. October 16, 2007; Volume 26, Issue 7, eff. January 1, 2010; Volume 32, Issue 22, eff. July 12, 2016.