All posts in “grease traps”

You know theres trouble when ….

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This story caught my attention because of the following – “The reports states the inspection was not completed because the “inspector was not feeling safe.” This story is out of Maryland and I was caught off guard when the inspector said he didn’t feel safe because he heard crying noises from a storage area.

I think all restaurants need to have pest control, I check bathrooms before I eat any out at any establishment. If the bathrooms are clean generally speaking so is the kitchen and prep areas. From my point of view we always get that call when it’s an emergency and it has gotten to the point of State Inspections. Now don’t get me wrong there are numerous great restaurants that understand the word -clean. But if you own a restaurant here are a few of my tips.

  1. Cleaning is a daily job, if the employee’s are taught right from the very first day and held accountable it will help.
  2. Set up specific duties on different days to accomplish goals. For example Monday – clean all deep fryers, Tuesday specifically clean under all stoves, pull out heavy items, Wednesday – use Biovade or grease eating scum products to prevent build up – making sure to keep drains full of water and clean, Thursday – clean pantry taking stock of all inventory and making sure to use first in first out premise and Friday – clean anything else specific to that restaurant and no taking off duties on weekends.
  3. Post duties and make sure it gets done.
  4. Management must be just as accountable as employee’s.
  5. Don’t tolerate bad behavior.
  6. Praise staff for cleaning excellence – especially if you pass inspections, I suggest a party after work or free food. If everyone buys in, the place will be clean and draw in more consumers.
probestpestmanagementDSC02646

Grease traps should be checked and evaluated monthly, along with drains and other areas of spillage.

 

What are the common pest issues in restaurants?

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There are always issues with occasional invaders within building but lets just focus on the Top 2 – Flies and Cockroaches

 

Flies – the first and foremost most important is the inspection, after you decide on which species it then can treated. Each pest we deal with has unique and often times complex life cycles which must be addressed. House flies are common in building but are usually an issue with door being left open, while Fruit flies are a result of ripening fruits or decaying organic matter. So lets look at a few:

House flies – is there animal waste or garbage outside which could bring this pest to your door? If this is a home its easy to reduce house flies by just removing or cleaning up animal waste. If this is a restaurant, just how close is the garbage or dumpster? Is the lid closed, this in itself could reduce flies and scavenging birds and animals.

Fruit flies – Drains are the biggest culprit, they need to be clean and screens should be in place. Just pouring bleach into a drain will never work, the scum collects on the sidewalls and just pouring bleach will only maybe touch the surface of the scum. Phorid flies prefer areas like cracks and crevices and are similar to Fruit flies in liking decaying organic matter. The product of choice should be a scum eater, like a bio agent. I love those products because they eat grease which often builds up in somewhat hidden areas. Don’t forget areas like mops or kitchen equipment.

Bottle or Flesh flies, if you encounter these it is often associated with dead rodents or decaying matter.

Cockroaches – both German and American can create some issues within restaurants. American or lots of people call them Sewer Roaches, usually associated with drains and grease traps. So keeping the place clean is essential. German Roaches are probably those ones that cause the most sleepness nights to owners, they can be brought in via boxes or materials and can quickly set up shop. Cleaniness is important but these roaches are experts at muliplying and taking advantage of every single opportunity. If you see one there are probably hundreds, just take my advice and call a Pro right away. You need the right tools and the knowledge and you need to get a handle on this ASAP.

Don’t forget it is about the inspection, followed up by detection and then treatment and prevention. (BASF flies Smartsolutions guide)

 

Photo by PPMA

Photo by PPMA

 

 

How the bugs get in? Part 3

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How the bugs get in? Part 3 – This part will talk about keeping them out.

 

I watch a lot of those Police, Forensic, True Detective type shows and I think the reason I do this is because I like to figure out the clues. I think “if I was a bug how would I get in”? Then I use those clues to come up with the plan of attack, without the inspection there would be no clues, no insights and no plan of attack.

So from Part 1 and Part 2, we see the problem and now my recommendations to stop the American (sewer) Roaches from continuing to get into the facility. Install screens and make sure to put water into the S-trap or P-traps whatever you may call it. I also noticed a grease trap outside the back door, after I had made this observation it became obvious where these roaches were spending their time.

    There is plenty of room inside the lids and the top and sides for roaches to hide and disgusting as it may be plenty of food for them to eat – remember what they need to survive – food, shelter and water – the trifecta for roaches. So that P-trap or S-trap becomes essential in keeping gases and them out of the building. They also have drain net or baskets to keep foreign debris from getting into the grease trap, I once saw a fork and drinking glass inside a grease trap – no idea how that worked itself way down into that trap.

Book em Dano I mean Keith!!!!!!!!!!!!!!

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