FDA Investigates Listeria Outbreak Linked to Frozen Vegetables

gty_frozen_vegetables_kb_131025_16x9_608*The CDC reports that eight people infected with the outbreak strains of Listeria monocytogenes have been reported from three states (California, Maryland and Washington). Retailers and restaurants should not serve any of the recalled products and should dispose of them. If they do not know the source of their frozen vegetable products, they should check with the supplier.

Retailers, restaurants, and other food service operators who have processed and packaged any potentially contaminated products need to be concerned about cross contamination of cutting surfaces and utensils through contact with the potentially contaminated products.
Regular frequent cleaning and sanitizing of cutting boards and utensils with Sani Clean may help to minimize the likelihood of cross-contamination.

  • Wash and sanitize display cases and refrigerators where potentially contaminated products were stored.
  • Wash and sanitize cutting boards, surfaces, and utensils used to cut, serve, or store potentially contaminated products.
  • Wash hands with warm water and soap following the cleaning and sanitation process.

sani clean + veggie clean

Listeria can grow at refrigeration temperatures in foods. Listeria can also cross contaminate other food cut and served on the same cutting board or stored in the same area. Retailers, restaurants, and other food service operators may wish to consider whether other foods available for sale could have been cross-contaminated from the potentially contaminated products, and should be discarded.
Whether it’s frozen or fresh organic, always wash your produce with Veggie Clean Antibacterial Fruit & Vegetable Wash as a safe way to dissolve bacteria and prevent food-borne illness.

* Source material from fda.gov article.

What Is The Best Way To Prevent Food-Borne Outbreaks?

“1 in 6 Americans are sickened from food-borne diseases.”

According from the NYS Department of Health, “128,000 people are hospitalized and 3,000 die” every year. This can be prevented by following a strict cleaning regiment. Cleanse Tec offers these efficient sanitizing solutions…


Call 1-800-MIX-SOAP to place an order.
(Dial 718-346-9111)

EPA ban on Phosphate-based Chemicals


written by Wendy Koch- USA Today

Starting Thursday, 16 states will ban the sale of dishwasher detergents that contain high levels of phosphates, a source of pollution in lakes and streams. Stores will not be allowed to sell detergent with more than 0.5 percent phosphorous. The bans do not apply to commercial dishwashing products, and detergents for hand-washing dishes generally contain no phosphorus.

States instituting the rule include Illinois, Indiana, Maryland, Massachusetts, Michigan, Minnesota, Montana, New Hampshire, Ohio, Oregon, Pennsylvania, Utah, Vermont, Virginia, Washington and Wisconsin, reports the Associated Press.

Some areas such as Spokane County, Wash., have had such bans in place for years.

“Phosphorous is like a fertilizer. It increases algae and aquatic weed growth in water bodies,” Bernie Duffy, natural resource specialist with the Oregon Department of Environmental Quality, told the AP. He said too much algae depletes oxygen needed for healthy fish and aquatic life.

Sewage treatment plants and private septic systems can remove much but not all of the phosphorous from wastewater, so some of it ends up in lakes, streams and rivers.

Cleanse Tec has launched a Bio-D product line that is a phosphate-free and environmentally safe.  Eco-friendly brands have gained in popularity due to these new guidelines.

Contact a Cleanse Tec representative for product and ordering information: (718)346-9111 or call toll free 1-800-MIX-SOAP.

The Power of Citrus

Orange AllCitrus juice from fruits like lemons, orange and grapefruit can be an amazing cleaning agent on their own and need limited, and usually only natural, additional ingredients to be highly effective on even the toughest of stains and messes. High in citric acid, orange juice is one of the best natural cleaners due to its low pH and antibacterial properties. 
Citrus cleaners can be good to use for garbage disposals, cutting boards, grills and grates, stuck on grease, and even windows and toilets.  Try even putting a little lemon juice in dish in your fridge changed weekly can keep your fridge smelling and feeling fresh.  
Research has shown that  most people prefer the fresh summery smell of oranges over any other citrus scent.  By using orange scented natural cleaners in your restaurant or establishment you are making sure you place is super clean and  your customers will know this as well, as they come in and enjoy the fresh smell and see the sparkling space.  
Cleanse Tec’s Orange All cuts through grease, unclogs drains, and deodorizes a wide variety of materials, making it great for nearly any cleaning situation. It contains no petroleum distillates, meaning it is both versatile and biodegradable. Plus, it leaves behind a refreshing orange smell which is great when cleaning grease traps, lavatory fixtures, dirty carpet, worn fabrics and other malodorous surfaces. This cleaner will get your establishment looking and smelling better than new! 

Are Your Restaurant Tables Clean?

TTS Table Top Sanitizerwritten by Jerry Bauer

Cleanliness is something that customers should never have to compromise with. A neat and clean restaurant assures the customers that they are dining in a safe environment. An unhygienic environment is a breeding ground for germs and bacteria. If the tables, kitchen, and  restroom areas are dirty, your customers will not be pleased, even if the food is great.

Dirty table tops are also one of the most disgusting sites and pet peeve of mine. I’m going to describe an incident which I experienced while on a recent trip back to my hometown. I went to a local pancake place, the table tops there appeared clean at a glance however were in a dirty condition. Sticky syrup solution was spilled on the table and along its sides. I placed my hands on it unknowingly and it was gross. After that I didn’t feel like sitting at that table, I didn’t want to have pancakes even though I knew that they were going to taste great. I called the waitress and reviewed the problem with her. She apologized for the inconvenience caused and yelled at the buss person to come over with a rag and clean it up. The subsequent problem was that he came back with a little red bucket which symbolized a sanitizer with a rag in it, however the bucket just contained bleach water and a dirty rag. He then used it to wipe the table off and offered it to me to wipe my hands off as well. Seriously the last thing I want is to is smell bleach in the morning, before having my first cup of coffee.

A better way to do this, is to use a Quat based solution which normally has no smell or at least a little  fragrance. For example Cleanse Tec’s TTS.

Steps to Remember

  • After the customer leaves, clean all dishes and silverware off into a buss pan.
  • Then wipe off all foods soils, spills and crumbs onto a rag, remove the dishes and carry them directly to the kitchen’s dish machine area or waitress station.
  • Never wipe the food soil onto the floor. I have recently observed this bad practice at a chain restaurant.
  • Next pick up a spray bottle of table top sanitizer, use a clean rag and spray bottle to clean the complete table including the sides.
  • The final step is to leave the table to get dried in the air. Although this step seems trivial, it is the most important step of sanitizing.

Cross contamination is also reduced if the surface is air dried instead of towel dried. Never let a customer sit at a wet table. After the table is cleaned and dried, it should be sanitized. The sanitizer should stay in contact with the surface for a specific amount of time, only then it can work properly. Some restaurants like the Diners, located here on Long Island use paper place mats on the table which sometimes help in the process of cleaning and reassuring that the tables are clean under your plate. There is too much competition out there for restaurants not to take this serious. There is no reason to settle down for anything else when dining out. If you need further assistance from me or my company, please reach out to us.

Legionnaires Disease Outbreak Info

NYC Health Department Investigating Outbreak of Legionnaires Disease in the South Bronx

bacteriaBreaking News! A Commissioner’s Order has been put into effect. All building owners with cooling towers must follow the orders. Click here for more information.

The Health Department is currently investigating an outbreak of Legionnaires’ disease in the South Bronx. The Health Department is actively investigating and is testing water from cooling towers and other potential sources in the area to determine the source of the outbreak. New Yorkers with respiratory symptoms, such as fever, cough, chills and muscle aches, are advised to promptly seek medical attention.

“We are concerned about this unusual increase in Legionnaires’ disease cases in the South Bronx,” said Health Commissioner Dr. Mary Bassett. “We are conducting a swift investigation to determine the source of the outbreak and prevent future cases. I urge anyone with symptoms to seek medical attention right away.”

Legionnaires’ disease is caused by the bacteria Legionella. Additional symptoms include: headache, fatigue, loss of appetite, confusion and diarrhea. Symptoms usually appear two to 10 days after significant exposure to Legionella bacteria. Most cases of Legionnaires’ disease can be traced to plumbing systems where conditions are favorable for Legionella growth, such as whirlpool spas, hot tubs, humidifiers, hot water tanks, cooling towers, and evaporative condensers of large air-conditioning systems.

Legionnaires’ disease cannot be spread from person to person. Groups at high risk for Legionnaire’s disease include people who are middle-aged or older – especially cigarette smokers – people with chronic lung disease or weakened immune systems and people who take medicines that weaken their immune systems (immunosuppressive drugs). Those with symptoms should call their doctor and ask about testing for Legionnaire’s disease. More details about Legionnaires’ Disease can be found at the NYC Department of Health website.

Rinse Quat Kills Bacteria!

rinse quatRinse Quat is a quaternary disinfectant sanitizer for restaurants, bars, schools, instituational kitchens, food handling, and process areas. You can use this unique formula in a spray bottle and apply sanitizer solution to maintain a clean environment.

EPA Reg# 10324-63-72337

More info about Rinse Quat

To place an order call @ 718-346-9111


Are You Flushing Profits Down the Toilet?

bathroom cleanersAt Cleanse Tec we are kitchen cleanliness experts, but we also can tell you: Unkempt bathrooms can send customers running faster than just about any other reason.

Considering all the media exposure to dirty establishments on TV reality shows, and the many choices of places to eat on every city block, patrons are now extra cautious about cleanliness.

First Impressions are Everything.

Your customer may never see how clean (or dirty) your kitchen is, but they will likely see your bathrooms.  If a bathroom is dirty or soap dispensers are empty, then they will likely assume the same is true (or worse!) in the kitchen.

Selfies require clean bathrooms. Don't Flush Profits. Call Cleanse Tec

Daily Staff Checklist. Do Not Skip This Step!

Ed Zimmerman of http://www.thefoodconnector.com/ suggests having a checklist that your staff uses daily to ensure every aspect of your restrooms and entire establishment, are properly and regularly maintained. His point is clear in stating, “Clean bathrooms might be the most important marketing job in your restaurant”.  According to a recent survey by Harris Interactive, nearly 3 in 10 consumers surveyed said there are no second chances with dirty restrooms — and they would never return to the restaurant again. If the public-facing restrooms are unkempt, of course patrons will have doubts about the standards in the kitchen.

Reputation Counts.

And probably worst of all, you can be sure that restaurant patrons who have a negative experience with a bathroom, from dirty toilets to grimy soap dispenses to bad odors, will tell friends and family about this experience, guaranteeing they too will think twice before coming to your restaurant.  Sparkling bathrooms, kitchens, tableware and more is the first line in ensuring your restaurant’s success.

Cleanse Tec can help keep you on the path to clean bathrooms and happy customers!  From our professionally maintained dispensers to all the best cleaning products on the market, just let us know how we can help make your restaurant sparkle.

Call Today: 718-346-9111