Creative spaces sometimes have unusual hours or last minute needs for show openings , and we specialize in working with clients closely to see that their event is well taken care of. After 20 years in the restaurant business and another 10 years working with clients all over Los Angeles, our cleaning and maintenance abilities are well tuned to the needs of today’s kitchens, dining areas, and creative multi use facilities.
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.
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.
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 AskKaren.gov to chat with a Food Safety Specialist. Follow @USDAFoodSafety on Twitter to receive daily tips and information on recalled food.