Does your current kitchen cleaning regime get to all those hard-to-reach areas such as the grime around the feet of prep tables, areas under sinks and in between cooking equipment?
Commercial kitchen hygiene is controlled by the stringent guidelines in the food safety acts 1990 and 1995.
In such a high pressure environment even with efficient staff it's difficult to keep the best-run kitchen thoroughly clean and there are some tasks, like high-level cleaning, that catering staff can't do because of Health and Safety.
So for peace of mind if you're running a food outlet, restaurant, school or large commercial kitchen you need a complete deep clean at least once a year.
Our thorough commercial kitchen deep cleaning service is designed specifically for you.
Our deep cleaning starts at the ceiling and works down to the floor. That way nothing gets missed. We clean everything in your kitchen on the way. We open, move and clean every nook and cranny including canopies, vents, ducts and filters.
You'll receive a hygiene certificate once the job's done and be able to demonstrate that your kitchen meets the highest levels of cleanliness.
Our kitchen deep cleaning services team will work with you to identify specifically which areas need deep cleaning over and above your own cleaning programmes. Together, we will aim to ensure an overall standard of hygiene and cleanliness that will readily meet the standards of EHO inspectors.
It is normal that wall surfaces above six feet cannot be effectively cleaned by staff. Similarly the fixtures and fittings including the ceilings and roof structure supports are often out of reach. Our deep cleaning will address all unhygienic and potentially fire hazardous deposits are properly removed from these difficult surfaces.
There are many potential floor surfaces found in hospitality and food catering facilities. Regular cleaning by staff is often insufficient to maintain the required standards of hygiene and safety, especially in the areas that are tucked away and hard to reach.
By using specialised equipment and chemicals, our people have the experience and skills to ensure that your floor surfaces are thoroughly cleaned in a very efficient manner.
Kitchen canopies can be particularly difficult for staff to access. Our specialist kitchen extract cleaning service is targetted specifically to tackle the potential fire hazard deposits that soon build up on internal surfaces of canopies, grease filters and drip trays. Where filters are worn or ineffective we can provide a grease filter laundry and replacement service.
On completion of our kitchen deep cleaning service we provide you with documentation in the form of a Certificate, as well as our guarantee that work has been carried out to the highest standards in accordance with recognised standards (such as TR/19).
Call us to book a no obligation consultation with one of our specialist team? Our surveyor will help identify any remedial kitchen deep cleaning actions you need and advise you on scheduling a long term preventative maintenance plan.
For advice on kitchen deep cleaning or any other needs please call us on 0870 6092080 or click here to email us.
A PUB landlord has been fined after health inspectors found a dog wandering around an unkempt and grimy pub kitchen, a court heard.
Staff at the Sun Inn in Weymouth committed four offences under the Food Hygiene Act, Weymouth magistrates were told.
The case was brought to court by Weymouth and Portland Borough Council after inspectors visited the pub on July 20 and 21.
Grease and grime was also ingrained on most of the walls and fryers were covered in oil, the court heard.
Environmental health officers acted upon a complaint that a pub-goer was served a sandwich containing a 'flea-like insect' at the King Street pub, council litigation solicitor Helen Gardner said.
Mrs Gardner said an environment health officer visited the Sun Inn following a complaint.
"The initial impression of the environmental health officer was the kitchen was very unkempt – full of dirty pans containing congealed food.
"The fryer was covered in oil," she said.
Mr Crabb told council officers they were doing a deep clean of the kitchen at the time of the council's visit and would not have been serving food for another week.
Councillor Geoff Petherick, the council's community safety spokesman, said: "The council is happy with the outcome of the case and hope it serves as warning to other businesses to ensure food hygiene regulations are observed.
"Public safety is something the council takes very seriously and regularly inspects premises throughout the borough."
Full story: Dorset Echo
MIT's Endicott House has replaced the hundreds of gallons of chemical products it uses annually with one cleaner it hopes will be less toxic and more economical - water.
The water is charged with an electrical current, creating two chemical-free and nearly odorless cleaning solutions.
The electrolyzed water device is expected to save the Massachusetts Institute of Technology’s conference center thousands of dollars in overhead, shipping, and waste management costs because the solutions can be produced on-site, according to the Endicott's general manager, Michael Fitzgerald.
It is one environmental endeavor among many at the house, a 1934 French-style mansion in Dedham converted into a conference center and guesthouse, which recycles, composts, and grows its own produce.
The process works by passing a low-voltage electrical current through salt water, which separates the water's sodium and chloride ions. The sodium ions are then exposed to a negative electrical charge, which creates sodium hydroxide, commonly known as lye. The chloride ions are exposed to a positive electrical charge, which turns chloride into hypochlorous acid – the active sanitizing ingredient in bleach.
The solutions are then stored in two 55–gallon tanks where employees can fill up spray bottles without having to worry about mixing or spilling the product, Fitzgerald said.
Full story: Boston Globe
Visiting times have been cut to 30 minutes at a hospital after an outbreak of the winter vomiting virus.
Bosses at the Royal Oldham Hospital have introduced the restrictions to try to control the spread of Norovirus.
GPs are also being asked not to send patients with diarrhoea and vomiting to the site and to minimise referrals to A&E.
A spokesman for Pennine Acute Trust, which runs the hospital, said the outbreak was an 'isolated' one within the medical assessment unit.
Patients have been moved from the unit to allow a deep clean to take place and it is expected to reopen fully after a review this weekend.
He added: "Like many hospitals at this time of year, the trust has admitted patients with diarrhoea and vomiting. Our nursing staff and infection control staff have acted swiftly and professionally to isolate the infected areas to avoid the Norovirus spreading..."
Full story: Manchester Evening News
It all started last May in Phoenix, USA. Carr-Jordan was in the car with her kids and her 3-year-old needed to squeeze the lemon. So she swung into McDonald's and, after his bathroom break, she took the lad for a romp around the PlayPlace. She was horrified by what she saw. Grime, caked food, a week-old band-aid. (Good thing she didn't wander into the kitchen.)
Carr-Jordan complained to the manager but to no avail. She approached other parents and warned them to sanitize their hands before eating. (Yeah, she's one of those moms.) She made a video and put it up on YouTube. She took a swab and sent it to a lab and discovered "incredibly high levels of bacteria," including bacteria found in fecal material.
Since then the 36-year-old college psychology instructor has started a nonprofit and launched a nationwide crusade to clean up the climbing structures at fast-food places. She says the pathogens she found at her local McDonald's, including potentially lethal antibiotic-resistant staphylococcus bacteria, are even more hazardous to kids' health than the menu items.
Full story: http://www.allbusiness.com/franchising/16707144-1.html
