To be clear, that's normal for the top allergens and the way it's been for decades. The difference here is that bakeries really didn't have to deal with it. They had wheat and soy which is in everything, and then they just avoid the rest of the top eight (now nine). Sesame is different because it's used for some baking but by no means ubiquitous. So previously bakeries didn't need full wash downs to control for allergens because each was either in everything anyway, or in nothing.

Just saying though. Full wash down between allergens is the industry norm and has been for decades.