Everlast® Epoxy vs Neverlast Flooring | What is the Health Department Looking for in Your Facility
Everlast® Epoxy vs Neverlast Flooring Episode 1 :
Neverlast Can’t Take the Heat—and, Now, it Needs to Get OUT of the Kitchen
One of the most common reasons new customers get in touch? Health code violations—and, often, violations that need to be cleared up immediately.
No matter where your restaurant is located, the area health department will, likely, drop by two to four times per year for a routine inspection. Central to that inspection? Your floors. And, just ahead of or just after those check-ins, many owners and managers dealing with neverlast floors are left scrambling, trying to get their kitchens and dining rooms up to code fast.
The Biggest Offenders
The real problem? Neverlast floors—rubber, tile, sheet, vinyl and even concrete—can lead to a host of issues over time. Concrete, for example, is porous, and can hold onto bacteria and other microbes, creating a breeding ground for contamination and worse. Rubber tends to come apart at the seams, easily enabling everything from bacteria and mold to food particles to get inside and underneath, causing more deterioration and long-term health hazards, not to mention the risk for slips and falls.
While these are issues in any business or facility, they’re particularly risky in a restaurant or kitchen. Not only is food being served, but the potential for damage and contamination is high—plates get dropped, dishes drip, hot water splashes and, instantly, those seemingly harmless everyday elements are seeping into your floor and causing endless damage just below the surface. Without proper sanitation, you’re at risk for everything from hazardous floors to pest infestations to disease outbreaks from bacteria growths—and health inspectors know that.
What Inspectors Want
Though health codes vary from state to state and, even, market to market, most mandates are fairly consistent—restaurants need safe, sanitary floors that are impervious to moisture, easy to clean and always well-maintained. Many people think paint can be a solid enough epoxy but, hands down, that’s not the case. In California, for example, the surface needs to be 3/16” thick—paint is usually much less. Fast forward six months, and you’ll likely be redoing your floors—and, likely, be redoing them over and over until you integrate a smarter solution.
That’s just the tip of the iceberg, though. Between repairs, any health inspector who walks through will likely cite you for the flooring and the bacteria that’s likely soaking in. Besides that, every time a hot pan, pot or water drops, the paint will get softer and softer. Each time your staff takes a step, they’re be unknowingly walking the paint right off the floor.
In Texas, the health department mandates all food prep, utensil wash and fridge spaces must be maintained in good repair—in other words, those inspectors will be scrutinizing the condition of your floors. If tile is cracking or rubber is coming open, you’ll have to fix it immediately.
New York also has very strict guidelines around kitchens and restaurants, Here, surfaces also must be smooth and non-absorbent, with anti-slip only used in high-traffic spots—under equipment, floors need to be smooth for easily cleaning. In San Diego, floors must be durable, easy to clean and impervious to water, food and cleaning chemicals. They specifically cite Everlast Epoxy as “acceptable finish material” and, in our experience, their health inspectors are particularly tough.
Demands Are The Same
Over and over, the demands are the same—clean, well-maintained and impervious to water and moisture. Neverlast floors simply can’t stand the heat—and that’s why they need to get out of the kitchen. Not only are our floors water-resistant and designed to keep bacteria, mold, mildew and pests out, but they’re incredibly versatile and restaurant-friendly. Simply identify the areas that need anti-slip finishes and those that don’t—no longer is it an all-or-nothing situation or, worse, a costly custom job. And if you want to remodel? It’s easy to change it up—something traditional neverlast flooring can’t promise.
The best part? You won’t need to give us a ring after failing your health inspection. Instead, with Everlast Epoxy, you’ll pass with flying colors for years to come. Learn more in our Everlast® Epoxy vs. Neverlast Flooring showdown – stay tuned for the entire 13-part series coming this summer. Don’t wait, upgrade your restaurant kitchen flooring today.
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