For what it's worth (probably not much) I have ask several retail food service operators over the last 8 years if they use bleach or quats. To a person they said they use bleach.
If you ignore the environmental merits of either one, to me there is another interesting usage item. Whereas under CURFFL you need 30 seconds of contact with bleach, you need 2 minutes with quats.
ETA: By law my ren faire kitchens do not have to be inspected and approved by the health department since we do not sell to the public. However, since we are feeding 80 people, all of our equipment, including our plastic cutting boards, are cleaned and sanitized in accordance with the CURFFL.
