(1) Cloths that are in use for wiping food spills from tableware and carry out containers that occur as food is being served must be:

(a) Maintained dry; and

(b) Used for no other purpose.

(2) Cloths in-use for wiping counters and other equipment surfaces must be:

(a) Held between uses in a chemical sanitizer solution at a concentration specified under WAC 246-215-04565; and

(b) Laundered daily as specified under WAC 246-215-04805(4).

(3) Cloths in-use for wiping surfaces in contact with raw animal foods must be kept separate from cloths used for other purposes.

(4) Dry wiping cloths and the chemical sanitizing solutions specified in subsection (2)(a) of this section in which wet wiping cloths are held between uses must be free of food debris and visible soil.

(5) Containers of chemical sanitizing solutions specified in subsection (2)(a) of this section in which wet wiping cloths are held between uses must be stored and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service or single-use articles.

(6) single-use disposable sanitizer wipes must be used in accordance with EPA-approved manufacturer's label use instructions.

(7) Dry disposable towels used in conjunction with a spray bottle of chemical sanitizer solution at a concentration specified under WAC 246-215-04565 must be discarded after each use.