Steam Cleaning

A new take on an older technology produces fantastic results in Green cleaning.



This is advanced technology that makes cleaning more effective.

Steam is steam and it’s all about the heat. The hotter it is, the faster it works. Steam cleans almost anything and sanitizes simultaneously, killing 99.9% of microbes as tested in labs by many companies, including us.

Chemical Free

Steam cleaning is the only truly chemical free method of cleaning! Not only is it absolutely free of chemicals, it is better, faster and more effective than using most conventional store bought cleaning agents! Vapor molecules are extremely effective at lifting dirt and grime without leaving any trace of residue behind! Goodbye toxic chemicals, residue and odor.


The initial investment will pay off many times in the long run. Save on cleaning agents, pesticides, water, outside service companies for grout cleaning, carpet cleaning and even pest control for certain invaders.


It is impossible to overstate the value of cleaning with steam when you compare efficiency. Vapor Clean machines are so easy to use, typical cleaning jobs are enjoyable and tough jobs become as simple as point-and-shoot. In fact, there are no tough jobs for steam, it is that effective of a cleaner!


Consider that it takes only 16 seconds to dispense 2 quarts of water from a tap. Every time you rinse a cloth, a wash mop or rinse a shower after cleaning with a chemical solution you consume gallons of water needlessly. By comparison, you can fill a 2 quart water supply for 1 hour of steam cleaning. Don’t forget the cleaner’s plastic bottle you must discard when empty. Steam is conservative and nearly waste-less.

Reduce and eliminate allergens

Effectively sanitize your home, while killing mold, mildew, dust mites and more. Remove triggers that cause asthma, allergies and reactions to natural occurrences or chemical reactions.

Millenials and Food Safety

What do Millennials and the USDA Meat and Poultry Hotline Have in Common? – The Big 3-0
Jul 06, 2015
Luis Delgadillo, Public Affairs Specialist, Food Safety and Inspection Service, USDA
Many millennials will turn thirty-years old this year. Rather than lament this milestone, the experts of the USDA’s Meat and Poultry Hotline revel in the celebration. July 1, 2015 marked the 30th anniversary of the hotline, and to commemorate, the USDA’s Food Safety and Inspection Service (FSIS) will highlight the hotline’s accomplishments.

Three Million Calls Answered
Hotline experts keep the public safe from foodborne illness when they answer calls on all sorts of food safety topics. Routinely they answer consumers’ questions about recalls and safe internal cooking temperatures. In fact, since its inception in 1985 the hotline has taken more than 3 million calls from the public.

When the hotline started, the toll-free phone service was the most up-to date method of reaching consumers, now we communicate with consumers across all sorts of media.

Top Five Food Safety Questions
How long can I keep meat in the refrigerator?
How long will cooked food stay safe in the refrigerator?
Is food safe if left out overnight?
How long can I keep a turkey (or any food) in the freezer?
What is the safe internal temperature for cooking meat and poultry?
Typical questions consumers ask USDA’s Meat and Poultry Hotline are related to the basics of food safety: the storage time of meat and poultry in the refrigerator and freezer, whether a certain food item is safe if left out on the counter overnight, and what is the safe cooking temperature for meat or poultry. The Hotline also receives questions related to food safety during or after a power failure and November is its busiest time of the year. Representatives hear every possible question related to the buying, storage, handling and cooking of turkey.

During the month of November the Hotline receives more than 2,000 calls mostly related to the buying, storage, preparation and cooking of turkey for Thanksgiving Day. This is twice the number of calls it gets during an average month for the rest of the year (1,000 per month).

New Tools, Same Mission
FSIS has kept up with the times, and now consumers can query the hotline with live chat online, via email, and through the ‘Ask Karen’ application on Android and iOS devices. Even with all of the food safety resources available to consumers today, the MP hotline remains a highly relevant tool.

“It means a lot to consumers that they can call a toll-free phone number and speak to a ‘real live person,’” says 27-year hotline veteran Marianne Gravely. “Sometimes there are questions and situations that are not easily answered by e-mail or searching the web. That’s why we’re here.”

Inquiring meal planners can reach out to live hotline agents toll-free at, 1-888-MPHotline (1-888-674-6854). Services are available in English and Spanish from 10 a.m. to 4 p.m. ET Monday through Friday.

Millennials and consumers of all ages can also review their food safety knowledge with USDA’s virtual food safety representative, Ask Karen at For folks who need information on storage times for foods in the refrigerator or pantry the USDA’s FoodKeeper app is available for Android and iOS devices.

Safe Camping

Food Safety While Camping
Jun 29, 2015
Janice Lopez-Munoz, MSIH, USDA Meat and Poultry Hotline
Hotdogs heating on a campfire.Camping is a great way to spend time with family and friends while taking in the great outdoors. As you set up your tent and pots and pans, don’t neglect your food safety routine just because you’re outdoors. The safety steps you take when cooking at home don’t change when you cook over a camp fire or grill.


Safe Food and Cooking While Camping
If your camping plans will be for more than a day, meal planning becomes more important. Canned goods are safe and shelf-stable. If your menu includes any of these items they can be stored in your pack without a cold source: peanut butter in plastic jars, concentrated juice boxes, canned tuna, canned chicken, canned beef and dried fruits and nuts.

If your meals will need some cooking, having the necessary equipment at your camping area is a must. Make sure you to pack any equipment you will need (e.g. portable stove) and be sure to include a food thermometer. The only way to determine if your meat or poultry is safe to eat is to use a food thermometer.

Serving Hot and Cold Items While Camping
Burgers are always popular while camping, but ground beef may be contaminated Salmonella or E. coli O157:H7 (a particularly dangerous strain of bacteria). Using of a food thermometer to check if your patties are cooked to a minimum temperature of 160 °F is critical. If the meal plan includes another popular item, hot dogs, make sure they are steaming hot.

Keeping perishables cool is essential to avoid food becoming unsafe. Bacteria multiply rapidly at warm temperatures, and food can become unsafe if held in the “Danger Zone” (40 °F – 140 °F) for more than two hours. If the outdoor temperature is above 90 °F, food can become dangerous after only one hour. That’s why it is essential to pack one or two coolers for your camping trip–one for drinks and snacks and another one for other perishable food. Remember to pack your coolers with ice or frozen gel packs.

Last but not least, don’t forget to pack some disposable wipes or biodegradable soap for your hands and quick cleanups.

If you have any questions, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or visit to chat with a Food Safety Specialist. Follow @USDAFoodSafety on Twitter to receive daily tips and information on recalled food.

Serv Safe certification

In my 20 year career as a chef, I worked my way up the ranks and spent time learning each area of the kitchen thoroughly before moving on to another. I have noticed a trend toward skimping on training for kitchen staff, and this translates into confusion and mistakes whenever Health dept guidelines are discussed.
To simplify the process in my own kitchens, my policy was that we would always be 100% ready for an inspection at any given time, no doubt from my time in the US Navy. If you find your staff confused about the regulations, have us stop by and evaluate your kitchen for it’s ability to maintain an A letter grade.
Once the inspectors have arrived, it’s too late to begin a training program. We can help you get the staff up to speed and pass their food handler test the very first time.
Feel great about your staffs food safety knowledge and put your efforts into taking exceptional care of your customers, not 8am re inspections because someone did not know the guidelines.
Contact me at my website
Contact us for a free kitchen evaluation

New designs for business cards

I am working on new designs for business cards, logos, and custom headers for social media accounts. If you need design or implementation help, contact me via email and I will discuss the best options with you.

here are examples of new designs I am working on –

frontside_yellow proctor v1 illustrated bus card dtla v1 final draft illustrated business card dtla back v1 final draft


Google+ for Business

google+ for business

Just finalized the Google+ page for my other project, see it here as a work in progress –

A Google direct link and custom url were generated for my verified business.

DES google+ page

Now I am working on the page design and how to use this new asset effectively as part of an overall marketing strategy. More to come…