California requires a three-compartment sink to be set up in a specific sequence. What is the correct order of compartments from first to last?

Explanation

California Retail Food Code HSC §114099.4 prescribes the three-compartment sink sequence: (1) WASH in detergent water at a minimum of 110°F (warm enough to dissolve fats and lift soil), (2) RINSE in clear potable water to remove detergent residue, and (3) SANITIZE either chemically (50-100 ppm chlorine, 200 ppm quat, 12.5-25 ppm iodine) or thermally by immersion in 171°F or hotter water for at least 30 seconds. Pre-scraping/pre-soaking precedes the sequence at a separate prep area, and air-drying follows it (towel drying is prohibited because it recontaminates clean surfaces). Option B starts with sanitize, which has no kill effect on dirty surfaces because organic load neutralizes the chemical. Option C skips the actual cleaning step. Option D applies sanitizer to soapy items, where the detergent residue inactivates many sanitizers. The correct sequence respects the principle that sanitization is the FINAL step on already-clean items, and visible soil must be removed before chemical or thermal sanitization will work.