Running a restaurant in Fairburn means balancing two worlds: the aggressive pace of a commercial kitchen and the welcoming polish of a dining room. Whether you are preserving original brick on West Campbellton St or turning tables near I-85, your sanitation partner must understand "The Pass."
Sanitation Zones
BOH: Grease Defense & The Line
The Back of House (BOH) is a battlefield against grease, heat, and moisture. Standard janitorial work fails here. You need industrial degreasers, high-pressure steam capability, and an understanding of where fire hazards hide.
The Hot Line & Hoods
Grease vapor settles everywhere. We target the hidden buildup that fuels fires and ruins air quality.
- Hood Filters: Deep soak and pressure clean.
- Ductwork: NFPA 96 compliant scraping and polishing.
- Behind the Range: Moving equipment to clean wall splashes and gas line dust.
- Fire Suppression Pipes: Gentle degreasing of fragile suppression nozzles.
Cold Storage & Prep
Mold loves cooler gaskets. We ensure your cold chain is sanitary and odorless.
- Fan Guards: Removal of dust bunnies that blow onto food.
- Shelving: Scrubbing of wire racks (top and bottom).
- Gaskets: Enzymatic cleaning to prevent mold rot.
- Floor Drains: Scrubbing and treatment to kill fruit fly larvae.
FOH: Atmosphere & The "First 5 Seconds"
In Fairburn's competitive dining scene, customers judge your kitchen by the cleanliness of your restroom and your front door. If the lobby floor is sticky, they assume the prep table is too.
The "Guest Perspective" Checklist
- Entry Glass: Smudge-free, handles sanitized. No fingerprints at eye level.
- The Host Stand: Dust-free, organized, free of clutter underneath.
- High Dusting: Light fixtures and ceiling fans (no "fuzzy" dust falling on plates).
- Upholstery: Vacuumed crevices in booths; spot-cleaned stains on fabric chairs.
- Restrooms: The #1 indicator of hygiene. Mirrors bright, grout scrubbed, no odors.
- Baseboards: Free of mop-splash buildup and scuff marks.
- Floors: Degreased (not just mopped) to prevent the "slip and slide" feel.
The "A" Grade Strategy: Defending Your Score
Fulton County health inspectors follow a specific pattern. We know where they look. Our cleaning protocols are designed to eliminate the "low hanging fruit" violations that drag scores down.
🚩 Red Flag: The "Bio-Film" Zones
Inspectors always check:
- Ice Machine Chutes: Pink/black slime inside the dispenser.
- Soda Gun Holsters: Syrupy buildup in the drain holder.
- Can Opener Blade: Metal shavings and dried food on the mounting base.
Our Solution: We dismantle and detail these specific items during deep cleans.
🚩 Red Flag: Pest Attractants
Inspectors deduct heavily for pest risks:
- Dumpster Pad: Grease trails and unsealed drainage plugs.
- Floor Drains: Organic matter buildup that feeds flies.
- Wet Mops: Stored incorrectly (not hung up to dry).
Our Solution: Pressure washing for pads and enzyme treatments for drains.
🚩 Red Flag: Structural Grime
Often overlooked:
- Ceiling Tiles: Stained or dusty tiles above food prep areas.
- Vent Covers: Dust accumulation blocking airflow.
- Light Shields: Dead bugs trapped inside fluorescent covers.
Our Solution: High-ladder detailing on a scheduled rotation.
Tailored for Fairburn: Historic vs. Highway
Fairburn isn't one-size-fits-all. A BBQ spot on Highway 74 has different needs than a bistro in a 100-year-old building downtown.
Historic Downtown District
West Campbellton St & Broad St
- Challenge: Porous brick walls, vintage hardwood, and tight spaces.
- Protocol: Low-moisture steam cleaning to protect old masonry. Specialized wood floor care (no harsh strippers). "Small footprint" equipment for tight kitchens.
Highway 29 / I-85 Corridor
High Volume & Fast Casual
- Challenge: Heavy foot traffic, rapid grease accumulation, 24/7 operations.
- Protocol: Heavy-duty degreasing of foyer/lobby floors. Overnight shift capabilities. High-frequency restroom sanitation cycles.