Mold buildups are unsightly and unhealthy for any property, but it’s especially problematic in restaurants. If you own or manage a kitchen or eatery, it’s important that you know how to get rid of mold when you see it and take preventative measures for the future. Refer to the following helpful guide from commercial restoration professionals. 

Your Guide to Mold in Restaurants

What Causes It?

Mold is often a problem for restaurants because it tends to grow in moist and dimly lit areas. Mold buildups may be difficult to see in restaurants since they often occur in undisturbed places, such as behind refrigerators, beneath sinks, and above ceiling tiles. 

What Signs Should You Look For?

Inspect your restaurant about once per month for signs of mold. Look for brown or black patches under kitchen sinks, around refrigeration equipment, and near air ducts. Additionally, check your countertops, walls, floors, and ceilings, especially corners and crevices. 

What Are the Safety Issues?

Mold buildups contain harmful microbes that cause a variety of health issues. Among these include skin rashes, eye irritation, upper respiratory illnesses, allergy flareups, and asthma attacks. Prolonged exposure to black mold puts restaurant workers at risk of lung damage and certain forms of cancer. 

How Can You Get Rid of Mold?

As soon as you notice mold in your restaurant, contact a commercial restoration company. They’ll get rid of mold and clean your property to prevent spores from spreading. As a preventative measure, keep your restaurant well ventilated, use a dehumidifier, and clean the food storage areas regularly. 

When you need to get rid of mold quickly and safely, get in touch with Hudepohl Restoration in Louisville, KY. For over 33 years, this locally owned and operated business has offered 24-hour restoration solutions for mold, fire, smoke, and water damage, including remodeling services. Call (502) 873-5744 to get a quote on repairs and visit them online to learn more about this fully licensed and certified company.