Under California Retail Food Code §114099.6, an in-use wet wiping cloth used to clean spills on food-contact surfaces between full cleanings should be stored how, between uses?

Explanation

California Retail Food Code HSC §114099.6 requires in-use wet wiping cloths for cleaning food-contact surfaces to be stored fully submerged in a sanitizer solution at the correct concentration between uses. The cloth must be saturated; a folded dry cloth on the counter becomes a culture environment for bacteria within minutes at room temperature (the FDA Food Code 'wet wiping cloth' provision exists because of repeated outbreak investigations tracing pathogens to dirty wiping cloths). The bucket must be labeled with the sanitizer name and concentration, kept off the floor (typically on a low shelf or wall mount to avoid mop water and pests), and away from open food and food-contact surfaces (to prevent splash contamination). Solution must be tested with a test strip and changed when soiled or weak. Option B leaves the cloth out of solution, allowing bacterial regrowth. Option C lets the cloth dry partially and recontaminates the rim of the bucket. Option D contaminates the employee's apron and the cloth itself. DRY wiping cloths (used only for spills on non-food-contact items) are a separate category and may be stored dry.