Originally Posted by Ford
The HD requires that a food serving establishment use 3 sinks for the cleaning or all materials including cutting boards. By law the wash sink must be large enough to submerge your largest utensil usually a cutting board. Now if it's over half way that's good. Then it must be rinsed in sink #2 and finally rinsed in sink #3 that has the bleach solution. You must use test strips to ensure the right mixture .
For cleaning counters they must be washed with a hot saopy water then risned then sprayed with a solution of bleach water - again tested for concentration. Anybody who takes a Serve Safe course will know all this as well as much more.
I have nothing to add, other than that is monumentally important information...