Clean linens are free of food residue and soil. Linens not in direct food contact are laundered between operations if wet, sticky or visibly soiled; cloth gloves are laundered before use with a different raw animal food; linens lining food containers and cloth napkins are laundered after each use; wet wiping cloths daily; dry wiping cloths as needed. Soiled linens are kept in clean nonabsorbent receptacles or washable bags and moved without contaminating food or clean items. Linens are mechanically washed, except that where only wiping cloths are laundered they may go through a mechanical washer, a sink kept for that purpose, or a warewashing or food preparation sink cleaned as 4-501.14 requires. On-site laundry facilities are used only for the establishment's items unless separate general facilities (such as in institutions with lodging) are provided.
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.