What method should be used to wash items in the first sink?

The method of using a brush, cloth towel, or nylon scrub pad in the first sink is the correct choice because it aligns with proper sanitation practices in a food service environment. In a three-compartment sink setup, the first sink is designated for washing items, and effective washing requires physical action to remove food residues, grease, and contaminants.

Using a brush or scrub pad helps physically scrub away debris, ensuring items are thoroughly cleaned before moving to the rinsing and sanitizing steps. Cloth towels can also be used for wiping down surfaces and items to help remove any remaining soil after washing.

This choice emphasizes the importance of manual cleaning methods to achieve a high standard of hygiene and safety in food preparation areas, preventing potential foodborne illnesses. The other methods listed do not meet the effective cleaning standard required for food contact items.