Mold in the Food-service industry
If you are an owner or operator of a restaurant, then you are more than likely aware that inspectors will be regularly visiting the establishment. Of course, they look for the typical things (temperature of prep items, walk-ins, etc). They also review for things like dust where it shouldn’t be, dates on the fire extinguishers, smoke detector batteries, observe employees…..and a big one-MOLD.
One thing that shows increasingly on the public radar and therefore on the radar of restaurant inspectors around the United States is the pervasive problem of mold. Now mold is always a very unwelcome visitor and can especially troublesome for food service establishments. The largest problem is that mold is typically very difficult to remove and sometimes difficult to locate. At the same time, it is also considered to be very dangerous.
If you have seen signs of mold in your restaurant or in an adjacent structure, or you merely suspect that there might be a mold issue based on the smell of a particular area, don’t panic. Be ready to take immediate action to remediate the problem as quickly as possible.
In a situation like this time is true of the essence. You need to recruit the services of an expert in mold control or mold remediation. Ready with their tools and experience, most mold problems can be managed and eliminated in a manageable way. Afterward, the mold remediation expert can also help you understand the things you can do to prevent the problem from happening again in the future.
How does this happen? The microscopic spores move easily through the air that passes from the outside world or from another established mold outbreak. When they do land on something that is moist and in relatively low light with warmth, it gives them the chance to bloom. This process tends to go unchecked in areas that are relatively undisturbed. In the time it can allow a minor mold invasion to grow into a major problem. Unfortunately, restaurants tend to have a lot of damp and relatively untouched areas. These areas are especially in places like under the sink, behind the refrigerator, or even above ceiling tiles.
If you do find an area of mold, it’s best left to a mold control expert. If an inspector finds an area of mold they might not be satisfied with you attempting to clean it yourself. Some inspectors will even require documentation from a qualified mold remediation expert before clearing the issue and allowing you to open/reopen your restaurant.
Contact SERVPRO of Bloomington/Pontiac for all your Mold questions and/or needs. We are ready 24/7/365 at 309-827-7500.