ATLANTA'S BEST WINGS

Observed raw chicken stored directly on top of French fries stored in reach in cooler. Raw cut chicken was observed stored directly next to raw fish on walk in cooler shelf. COS: French fries were discarded by PIC and raw cut chicken was moved to bottom shelf in walk in cooler.
C/A: (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation

1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (II) Cooked ready-to-eat food; (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display

Observed no hand soap at hand sink at entry of main kitchen. COS: Soap was restocked at hand sink. Advised PIC hand sinks shall have paper towels and soap at all times. C/A: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed scoops handle side down in direct contact with flour, raw chicken, rice and sugar. COS: All scoops were moved to dish pit. C/A: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed scoops handle side down in direct contact with flour, raw chicken, rice and sugar. COS: All scoops were moved to dish pit. C/A: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed scoops handle side down in direct contact with flour, raw chicken, rice and sugar. COS: All scoops were moved to dish pit. C/A: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed fan in walk in cooler unclean with heavy dust build up. Dust was not seen contaminating TCS food items at time of inspection. Advised to deep clean and increase cleaning frequency. C/A:511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the outside of the fryers, flat top grill shelf and bottom of walk in cooler unclean with grease and food debris build up. Advised to deep clean and increase cleaning frequency. C/A:511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed floors behind fryers unclean with grease build up on gas pipes. Advised to have deep cleaned and increase cleaning frequency. C/A: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed scoops handle side down in direct contact with flour, raw chicken, rice and sugar. COS: All scoops were moved to dish pit. C/A: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed coving of floor behind the fryers, and front service area unclean with debris build up. Advised to have deep cleaned and increase cleaning frequency.

Establishment does not have EPA approved chemical for fecal and vomit clean up procedures.
Corrective Action: (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Corrected on Site: PIC was given flyer from DPH and Approved EPA chemical was purchased while inspector was onsite.

Observed knives stored as clean with dried food debris on blades. Corrective Action: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: Knives were moved to dish pit to be washed. Advised to increase cleaning frequency and store soiled knives at dish pit.

Observed inside of the microwave unclean with debris build up in direct contact with food. C/A: 511-6-1.05(7)(c) - Cooking & Baking Equipment (C) (c) Cooking and Baking Equipment. 2. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. COS: Microwave was cleaned and sanitized while inspector was onsite. Advised to increase cleaning frequency.

Observed dishes being washed with no measruable sanitizer at the 3 compartment sink. C/A: 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13) COS: dishes were moved to dish pit, sink was remade to read 100ppm Cl and dishes were washed properly.

Observed metal shelf unit used to store sauces unclean to sight and touch with rust build up on racks. C/A: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to have deep cleaned and increase cleaning frequency.

Observed floors under fryer unclean with grease and food debris build up. C/A: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Advised to have deep cleaned and increase cleaning frequency.

Observed outside are near rear door with clutter build up. Green bins with old equipment no longer in use and oil containers stored on ground outside of rear door. C/A: 511-6-1.07(5)(n) - Maintaining Premises, free of unnecessary items/litter (C) (n) Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. Advised to have removed.

Observed knife stored as clean with dried lettuce on blade. Corrective Action: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Corrected Action: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed 1 live roach on the floor near meat deep freezer and dead roaches under prep top. Corrective Action:511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Corrected onsite: Live roach was killed. Dead roaches were removed from kitchen. Advised to increase pest control.

Observed pooling water in reach in prep top cooler. Corrective Action: 511-6-1.05(6)(q)1&3 - Good Repair & Calibration (C) (q) Good Repair and Calibration.

1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.
2. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Advised to have repaired.

Observed shelf unit above prep top unclean to sight and touch. Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed floors behind fryer unclean with grease build up. Corrective Action: (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Advised to have deep cleaned.

Observed no hand soap at hand sink at entry of main kitchen. Corrective Action: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Corrected on site: Hand soap was provided. Advised PIC all hand sinks shall have hand soap.

Observed fryers unclean with heavy grease build up inside of fryer. (a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS- PIC cleaned fryers while inspector was on site.

Observed live adult and baby roaches through out main kitchen. Corrective Action: (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule;
4. Eliminating harborage conditions. Anteater Pest Control- 6/10/2024

Observed floors behind fryer unclean with heavy grease build up. Corrective Action: (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed employee enter kitchen from outside and place on gloves without washing hands. (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; (ix) After engaging in other activities that contaminate the hands.
2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. COS- Employee washed and sanitized hands before returning to work.

Observed cooked cut chicken stored in between raw chicken and shelled eggs. Corrective Action: (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation

1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (II) Cooked ready-to-eat food; (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: Corrected on site: Raw chicken was moved to lower shelf, shelled eggs were moved to shelf across from cooked chicken.

Observed chicken wings (83F) stored above fryer not holding a hot holding temp of 135F or above. Corrective Action:(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

COS- wings were discarded by cook.

Observed no hand soap at hand sink at entry of main kitchen. Corrective Action: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Corrected on site: Hand soap was provided. Advised PIC all hand sinks shall have hand soap.

Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. Establishment di not have correct EPA approved chemical nor procedures. Corrective Action: (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Corrected on Site: PIC was given flyer from DPH.

Observed knives stored as clean with food debris. Corrective Action: (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrected on Site- Knife was moved to dish pit.

Observed live adult and baby roaches through out main kitchen. Corrective Action: (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule;
4. Eliminating harborage conditions. Anteater Pest Control- 5/13/2024

Observed leak at 3 compartment sink faucet. Water has continuous drip. Corrective Action: (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed pooling water in reach in prep top cooler. Advised to have repaired.

Observed outside of the dry storage bins unclean to sight and touch. Corrective Action:(d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed floors behind fryer unclean with heavy grease build up. Corrective Action: (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed no hand soap at hand sink near rear door. COS- Hand soap was provided. Advised PIC all hand sinks shall have hand soap.

Observed knife stored as clean with food debris. COS- Knife was moved to dish pit.

Observed gnats through out kitchen. Advised to increase pest control.

Observed shelf unit for dry storage unclean with debris and grease build up. Advised to have deep cleaned.

Observed floors behind fryer unclean with heavy grease build up. Advised to increase cleaning frequency.

Observed walls near entry of kitchen unclean with grease build up. Advised to have deep cleaned.

Observed light in walk in cooler without protective shielding. Advised PIC to replace light shield.

Observed rice (68F) stored on counter top not holding temp of 41F or below. COS- Rice was discarded by PIC.

Observed Chicken wings (48F) stored on counter top not holding a temp of 41F or below. COS- Wings were discarded by pic

Observed no hand soap at hand sink near rear door. COS- Hand soap was provided. Advised PIC all hand sink shall have hand soap.

Observed food contact service of microwave unclean to sight and touch. COS- Microwave was cleaned and sanitized by cook.

Observed gnats through out kitchen. Advised to increase pest control and deep clean mop sink.

Observed light coming under screen door. Advised employee space under screen door shall be closed to prevent pest from entering main kitchen.

Observed employee place 4 pans of raw chicken in walk in cooler to cool with lid on. COS- Advised employee when cooling lids shall not be placed on pans and employee removed lids.

Current inspection not posted.

Current food service permit not posted.

Observed shelf unit for dry storage unclean with debris build up. Advised to deep clean

Observed floors behind fryer unclean with heavy grease build up. Advised to increase cleaning frequency.

Observed heavy build up on exhaust hood. Advised to have deep cleaned.

Observed shredded cheese 47F, Cut lettuce 44F, and diced tomato 46F. Not holding TCS temp of 41 or below. COS- items were discarded.

Signed employee health agreements not available at time of inspection. COS- Employee health agreement was provided for PIC. Agreement shall be signed by all employees.

Observed sticky fly traps in kitchen above food prep area. Advised PIC traps shall not be use in kitchen around food prep area.

Observed scoop in raw chicken with handle in direct contact with raw chicken.COS- Scoop was removed from raw chicken and advised PIC that scoops shall be stored handle side up.

Prep top cooler in disrepair. Not maintaining a TCS temp of 41F or below. Advised to have repaired.

Observed heavy build up on exhaust hood. Advised to have deep cleaned.

Observed raw pork ribs stored above shelled eggs. COS- Shelled eggs were moved to top shelf and advised employee on proper food storage.

Signed employee health agreements not available at time of inspection. COS- Employee health agreement was provided for PIC

Observed no hand soap at hand sink near rear door. COS- Hand soap was provided. Advised PIC all hand sink shall have hand soap.

Observed employee washing dishes without use of sanitizer. COS- Employee prepared 3 compartment sink to properly wash rinse and sanitize dishes. Dishes were moved to dish pit to be properly washed.

Observed screen door with gap at the bottom. COS- main door was closed until screen can be repaired.

Observed live roach near deep fryers. COS- roach was killed and removed from kitchen.

Observed flies in main kitchen as well as front service area. Advised to increase pest control.

Observed employee using wiping cloths to plug the rinse section of the 3 compartment sink. Advised to have repaired.

Observed inside of deep freezer unclean with loose frozen food items stuck to the bottom. Advised PIC to increase cleaning frequency.

Observed lids for storage bins for unclean to sight and touch. Advised to deep clean all dry storage lids.

Observed floors behind fryer unclean with heavy grease build up. Advised to increase cleaning frequency.

Observed floors, walls,ceilings and doors unclean with grease build up. Advised to increase cleaning frequency.