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Overcoming Underwashing
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Kick the Sanitizer Bucket

Misunderstanding of regulations perpetuates poor cleaning

Many operators and even regulators continue to use and recommend cleaning restaurant tables and other high-touch surfaces with a reusable rag stored in a bucket of sanitizing solution. 

This solution is easily degraded and difficult to maintain. It is also a poor cleaner allowing contamination buildups capable of harboring norovirus and other guest-threatening bacteria and virus.

Pictured here is an example of cleaning a surface with a good cleaner after months of using the sanitizer bucket/reusable rag protocol.

The confusion over the food code advice stems from the rule that you must store a reusable rag in a sanitizer solution. What is being ignored is the better way to clean high-touch surfaces, using a single-use paper towel with a spray cleaner-disinfectant. This choice eliminates the bucket along with the poorly controlled task of maintaining an effective and safe level of disinfectant.
 

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