After removing the panels on the main cooking line that covered the motors, I observed food debris and garbage that had built up inside around the motor and fan. There was also excessive food and garbage debris under the restaurant's appliances and equipment. I also observed that their dirty sweeper with food particles was left out overnight, a dirty garbage with encrusted food debris including food debris in the handles, and a mop that was left in the water bucket overnight rather than dried out and hung.
Dirt and food in trash can bottom in Matawan, NJ.
Leaving a dirty wet mop with food debris attracts insects
My concern was the abundance of food/garbage available to insects and rodents in these harborage areas was out of control, and simply unacceptable for any commercial food establishment. While I always strive to be diplomatic to customers, by the same token, I don't mince words, and my objective is always to help the business and preserve their reputation. It is far better that I tell them about these deficiencies than a restaurant inspector who has the power to close the business until the deficiencies are corrected.
I had the manager join me so that I could show him my findings first-hand. I wanted him to see with his own eyes what I just found. I explained that insects will seek out food, harborage, and moisture for their survival, and while infestations can happen to any business, especially restaurants, you don't want to give them an open invitation. I showed him inside and underneath the cooking line where there was a perfect little ecosystem existed for insects to breed and thrive.
Food left in the sweeper.
After pointing out the deficiencies, the manager understood what areas needed to be cleaned. He appreciated bringing these sanitation deficiencies to his attention. Although sanitation protocols were in place, it was evident that the kitchen staff was lax in following them. He assured me that these problems would be addressed immediately, and thanked me for avoiding a major problem had these sanitation issues instead been found by a NJ Department of Health restaurant inspector.
This can needs to be cleaned
Cowleys services numerous commercial kitchens in restaurants and other food service establishments throughout the state. We are there to promptly deal with infestations and apply products, set traps, and perform whatever treatments are necessary to control insects and rodents. While restaurants can find itself with almost any type of infestation, the most common invaders are roaches, ants, flies (especially fruit flies and drain flies), and mice. But what is often overlooked is the important role of pest control technicians in their inspection and proactive measures taken in order to stay on top of problems. Our goal, especially with restaurants and food service establishments, is to avoid infestations from happening in the first place. For obvious reasons, these types of commercial customers must have “zero tolerance” when it comes to pests. The restaurant staff must be trained and supervised in proper hygiene and sanitation protocols to minimize the likelihood of an infestation, and if one does occur, to keep pest populations to a minimum.
While servicing one of our commercial clients in Matawan, during my inspection, I found numerous hygiene and sanitation issues that needed to be addressed ASAP. These issues, if not corrected, would inevitably lead to infestation problems, if there wasn’t one already from these deficiencies.