Serving Mercer, Ocean, Monmouth, Middlesex County
Roach infestations often result from poor sanitation, and this restaurant was a prime example.
These omnivorous, resilient bugs will eat virtually anything, and in this restaurant, roaches were helping themselves to a nasty puddle of rancid meat juice that had pooled onto the floor from the prep station.
To help me assess insect activity, I had placed an insect monitor, which is a "sticky" glue trap, in this area during my previous visit. Often, in pest control, the best tools are the simplest. These traps are very effective in helping determine if there are still infestation problems after a treatment has been performed. Unfortunately, this monitor contained a full spectrum of German cockroaches in all stages of life - egg, nymph, and adult.
While inspecting a restaurant for any pest activity, it is important to be thorough. You have to inspect areas from every angle and get behind and under the equipment - literally. Here, I pulled back a cook prep station from the wall in order to inspect behind it, especially where there were cracks and crevices. These gaps are a favorite harborage for insects to stay out of sight when not scavenging for food.
To me, German roaches are the roaches that give other roaches a bad name. They are notorious for infesting multifamily dwellings like apartments and commercial food service establishments like restaurants. These insects can lay upwards of 40 eggs at a time in each egg case (ootheca), and they mature from egg to adult in only about three months. Also, a roach infestation poses a serious health hazard because they adulterate food with their feces, defensive secretions, and dangerous pathogens. Fortunately, I was there to take steps to resolve the problem, and, perhaps more important, I set the stage to minimize further problems. After this experience, the restaurant owner was adamant that the hygiene issues would be a top priority for the kitchen staff. From my experience, you don’t see large-scale entrenched pest infestations in commercial kitchens where sanitation protocols are followed daily and where there are regular periodic preventative inspections and treatments by a pest control service with the experience and know-how to keep commercial kitchens pest-free.