Food surfaces and equipment are not fully cleaned and sanitized until they have been:

they have been allowed to air dry completely.

Aside from cleaning food surfaces and equipment  with soap and other detergents, they also need to be sanitized. Sanitation  kills bacteria or other pathogens thus a sanitation plan is important. Food surfaces and equipment are not fully cleaned and sanitized until:

they have been allowed to air dry completely.

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and after water is usually warmed by the sun the water temperature raises and then evaporates .