Greensboro, NC-- Restaurant inspectors look to see what workers use to wipe off counters, tables and equipment.
If they're using a sponge or the wiping cloth, that's a no-no.
Chef Keith Gardiner with GTCC's Culinary Technology Dept. says the cloth could be used for other things throughout the shift.
"If you pick up hot pots and pans, it could get other food particles on it so when you're spraying the sanitizer and wiping down with that same cloth you're actually smearing more bacteria or food at the same time."
What's the answer for restaurants and for you at home? Gardiner says use a clean paper towel and sanitizer.