I'm guessing your cutting board is wood, and no, I don't have a problem there.
How you sanitize your board is one thing, but my main concern is:
What is the surface of your board like?
Very light scratches/cuts?
Deeper, heavier cuts?
Rough surface, or fairly smooth?
This is the main inspection criteria health inspectors have when they look at cutting boards--the surface.
You've heard of the "Pepsi challange", now I want you to take the "Silly Putty" challange.
I'm dead serious. Get a wad of silly putty and press it into the surface of the board, remove it, and examine it.
Deeper scratches and scars will harbour food debris and residue.
Doesn't matter what type of material the board is, it HAS to be softer than the knife edge.
Wood is easy to smooth. You could go to your local woodworker or highschool wood shop and ask them to run the board through a thickness planer, this will remove about 1/16" of material, giving you brand new surface. Or you could get a card scraper or a cabinet scraper and do this by hand. Thickness planers work well for nylon boards too.
Mineral oil is about the best and the cheapest treatment for cutting boards. There are blends of beeswax and mineral oil too, but plain drugstore mineral oil is just as good