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The Nitty Gritty on Sanitation Buckets - let's look at the code

3-304.14 Wiping Cloths, Use Limitation.

(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 under § 4-501.114; and (2) Laundered daily as specified under ¶ 4-802.11(D). (C) Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. (D) Dry wiping cloths and the chemical sanitizing solutions specified in Subparagraph (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 Subparagraph (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.


As an inspector, the most common violations are in order:

1. When sanitation cloths are not in use they need to be held in the solution, not on the counter.

2. Clothes shall be free of debris and visible soil.

3. Concentration levels are not in compliance.

4. Buckets must be kept off the floor. Why? Because cooks lift them up and frequently set them on a food contact surface contaminating it with whatever was on the floor/bottom of the bucket.

5. When prepping raw meats, there must be a separate sanitation bucket.



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