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Drains & Restaurants

Drains & Restaurants

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Drains & Restaurants

Do you ever check bathrooms before you eat at a restaurant, I check drains and restaurants for a living? I won’t eat until I check the bathroom, if its clean then probably (probably) the kitchen is clean. If you have a restaurant, staff must be taught that part of the process is cleaning. Everyday a certain station should be cleaned and then someone needs to double check. If a customer gets something in their food, the reputation can be sullied in that visit and those reviews sites are not forgiving.

  1. Daily cleaning, certain areas.
  2. Weekly cleaning.
  3. Inspection by someone who cares, not just someone that wants to go home.
  4. Inspection by management. If you set the standard – staff will comply.
  5. A German Cockroach can get by with just a speck of grease, don’t forget in between appliances.
  6. Use a checklist, its not tough. If you start out clean and keep it that way.

The Public is your Critic

  • Only takes one complaint, and if its online – it is there FOREVER. Those Dirty Dining shows are proof of that.
  • Make the weekly cleaning game with free appetizers etc. If staff doesn’t consider it work – it won’t be.
  • Set the standard, if you don’t then no one else will.

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.

 

Now that we talked about sanitation, what is the next step?

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On August 25th we did a home seal on Sanitation. We briefly talked about sanitation, but what factors play into cleanliness? How about the age of the building, how about shift work and who is responsible for over all cleaning? The entire staff must understand and management must concur with protocols.

  • So what if the building was 20 years old, will it differ from something newer? Maybe?
  • What type of floor does it have, tile, concrete and what about mats?
  • What about equipment, are there numerous cracks and nooks within?
  • Is there water present, how about fans and what range of temperatures?

Is this establishment a restaurant? Are there specials conditions?

  • Is there a bar, how about a buffet?
  • What kind of seats are available?
  • What are the operating hours, when must the work be done?

So what if this is your home? Why does sanitation play a role?

  • If you’ve seen Hoarders you know why? I have seen peanut jelly sandwiches between mattress and box springs, really!
  • Carpet or tile?
  • Laundry and who is responsible, depending on ages of children (or that guy that never cleans)?

So that next step might be to go back to the beginning and then make sure everyone knows their job and duties. The job is never-ending. But in the long haul if everyone understands their responsibilities it will be easier to figure out where the pests are coming from and handle the situation before it becomes impossible.

So do you have any other comments or ideas that may help?

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