the use of monitors is one of our most important inspection tools. Here, we set up glue traps in possible harborage areas. They act as our eyes between our monthly visits, giving us an indication of insect activity in the facility. As seen in the photo, these glue traps let me know that there was cockroach activity under the equipment - another sign that the restaurant's sanitation protocols need to be more strictly followed by the restaurant staff.
While Cowleys technicians can do wonders to resolve pest infestations of all types in restaurants, we are only one piece of the puzzle. It is important to get that those those in charge of the establishment properly supervise restaurant staff to make sure that sanitation procedures are followed daily. Even a short lapse can trigger a nasty infestation. When I come across sanitation deficiencies, I first report my findings to management and make recommendations to correct the sanitary issues discovered. I then conduct preventative treatments and, if there is an active infestation, apply the appropriate product to those areas. The "hot spots" where pest activity is found are documented so they can be heavily monitored in subsequent visits.
In situations where there is an active infestation, we don't wait till the next routine servicing. I'll schedule a follow-up visit in 1-2 weeks to determine the progress of the treatment. With restaurants, it is critical to resolve infestations quickly and aggressively.
One of the major reasons to keep grease out of kitchens is that it is a major attractant for unwanted vermin such as cockroaches and rodents, especially mice and rats. Restaurants must ensure that there is no grease build-up around equipment or elsewhere in the kitchen and that grease traps and interceptors are kept clean. It is far better that i found this problem than a county food service inspector.
With our restaurant accounts, a thorough inspection of the premises to uncover harborage areas and pest activity is critical. During our monthly inspections, we discover infestations in their early stages, and perhaps even more important, identify sanitation deficiencies that could lead to an infestation. While inspecting the kitchen area of this restaurant, I discovered excessive grease build-up under and on numerous pieces of kitchen equipment. Grease accumulation is a problem for numerous reasons.
I was dispatched to service one of Cowleys commercial accounts, a restaurant in Dayton, NJ. Every month, a pest control technician will inspect for pests, provide treatments as needed, and prepare a report to document and make recommendations regarding the commercial kitchen’s sanitation and cleanliness. Restaurants and any business involved in food preparation, storage, or distribution must be vigilant to ensure that they remain pest-free, and the surest, most effective way to do this is by working with a pest control service experienced in the food and hospitality industry.