At the end of the day or between shifts, dishwashing, food preparation and/or other employees must clean work areas and equipment that is in continuous use during peak business times. Cleaning should begin with the ceiling and vent screens and should work down to the walls, shelves, countertops and tables. The floor is the last item to be cleaned. Food preparation surfaces and food preparation and service equipment should be cleaned with the two-cloth method. All dishes, tableware, pots, pans, and utensils should be cleaned, and sinks and the dishwashing machine should be cleaned as a last step in the end of shift cleaning process. Washable items such as towels and rags should be sorted and processed as necessary, floor mats and grates should be cleaned and sanitized, all hard floor surfaces should be swept and mopped, and service floors and areas should be vacuumed.