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<< Maintenance & Operations



Dining with Bacteria


3/27/2015

 

Hamilton, Ohio — March 26, 2015 — Most of us assume that when we dine at a respectable restaurant, it is clean and sanitary. After all, aren't most restaurants inspected on a regular basis by local public health officials?

While they may be inspected and relatively clean and healthy at the time they open, during the course of the day, most restaurants become very soiled. In fact, some chefs and restaurant connoisseurs say it can almost be as bad as "dining with bacteria."

So what are some of the germiest places in a restaurant? The results may surprise you.

Based on reports going back more than five years, Kaivac, makers of the No-Touch and OmniFlex Crossover Cleaning systems, presents the places that keep surfacing to the top:

Condiment bottles/shakers: These containers of salt, pepper, catsup, hot sauce, and other condiments are rarely wiped clean.

Salad bar tongs and sneeze guards: Serving utensils such as salad bar tongs are touched by scores of people each shift. Related to this, if not cleaned every two or three hours, the sneeze guard over salad bars or buffets can become coated with germs and bacteria.

Ice: Several studies reported that as much as 70 percent of the ice produced in an ice machine contained bacteria, often more bacteria than found in toilet water. The reason: Ice machines are rarely cleaned.

Restroom floors: Restroom floors can be home to as much as 2 million bacteria per square inch.

The kitchen telephone: Many restaurants have a phone in the kitchen. It's rare for kitchen workers to think of washing their hands before using the phone, and even less common for them to wash their hands after using the phone. Any germs on the phone can be transferred to their hands and the food they are preparing, and vice versa.

Bathroom doorknobs: Usually bathroom doorknobs are cleaned daily (or as often as the bathroom is cleaned). But during the course of the day, they can become infested with bacteria.

Lemon wedges: Most unexpectedly, reports indicate that lemon wedges are not only frequently contaminated, they are often contaminated with fecal matter. The reason: they are handled by delivery people and other workers with their bare hands and not always washed before use.

About Kaivac, Inc.: Kaivac is the developer of the No-Touch Cleaning and OmniFlex Crossover Cleaning systems. Headquartered in Hamilton, Ohio, Kaivac delivers complete science-based cleaning systems designed to produce healthy results and outcomes while raising the value of cleaning operations and the professionalism of the worker.

The company offers an integrated portfolio of environmentally friendly cleaning products designed to remove the maximum amount of soil and potentially harmful biopollutants in the most cost-effective manner possible.

 


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