COCKROACHES

our approach is to first identify the type of Cockroaches you are dealing with.  Once the species has been identified, the next step is to eradicate the current populations using the most effective methods for immediate results.

Eliminating the Infestation

  • Remove adult population

  • Destroy Egg Capsules

  • Clear out nesting areas

Pro-Active Management Plan

  • Apply residual pesticides in cracks & crevices where roaches usually make their nests

  • Utilize monitoring stations in problem areas

  • Maintain protection of entire establishment

  • As an additional coverage technique, our Technicians keep Sanitary Observation Reports at every location.  These reports are for their use as well as for you and your staff.
  • Our tech will keep you aware of any deficiencies he observes while servicing your establishment in the Sanitary Report.  This report remains at your location and can be used as a direct method of communication with your tech as well.
  • If any member of your staff or management team observes any activity or evidence of, they are encouraged to record the sighting immediately in your Employee Sighting Log with date, time, & exact location.
  • This method of communication with your staff enables us to provide you with a much more personal & customized program.  Using our methods and working closely together, we can keep your restaurant pest free.
roach

FLIES AND FRUIT FLIES

The main objective in controlling fly infestations is quick population reduction.  Flies and Fruit Flies both carry hundreds of diseases and bacteria which can be hazardous to the public.  With the NYS Health Department standards as strict as they are, any fly activity is a major violation and can be very costly.

IMPORTANT FLY FACTS

  • Common house flies live up to 30 days

  • Flies breed and lay their eggs in garbage and any decaying organic material

  • Females lay 150 eggs per batch. 5 – 6 batches every day!

REMOVAL

  • A thorough inspection of your facility to locate root causes of infestation

  • Intense fogging treatment for immediate reduction in adult population

  • Combination pesticide and growth regulator application to prevent new populations from forming.

  • Effective and discreet fly lights installed

IMPORTANT FRUIT FLY FACTS

  • Fruit Flies can live up to 15 days

  • They can breed in any moist decaying organic matter

  • It takes only 24 – 36 hours for eggs to hatch

  • Fruit Flies will lie dormant in 66° – 75° temperatures, becoming active & agitated when temperatures rise above 75°

Removal

  • Thorough inspection of your facility to locate root cause

  • Intense fogging treatment for immediate population reduction

  • Bio-Enzyme foam application to all drains combined with growth regulators to prevent any reproduction

  • Discreet fly abatement traps installed in problem areas

Prevention is the best method in controlling any fly infestation.  It is important to locate and eliminate any possible breeding sites.  Steps to take to maintain a fly free environment are:

  • Remove trash frequently.  Clean trash cans and lids as these items may have bits of food debris on them.  Ensure your trash receptacles / dumpsters have tight fitting lids

  • Clean and sanitize floor drains and floor drain grates; remove as needed

  • Keep floors as clean and as dry as possible.  Do not let water build up in any cracks or crevices as these are also perfect breeding sites for all flies

  • Keep all food covered.  Since fruit flies breed on the outside of plant matter, it is important that food is kept covered.

  • Insist that your staff report any fruit fly sighting in your Pest Sighting Log!  Look in open alcohol bottles and inspect any produce that is kept at room temperature for fruit flies

RODENTS

Controlling rodent activity in your restaurant is critical to maintaining a clean and inspection proof environment.  One of the most critical areas of your Health Department Inspection is either finding actual rodent activity or evidence of such as in mice droppings.  Our unique method of treating these nocturnal creatures at night is imperative to our success in rid of your establishment and maintaining a rodent free environment.

Mice

When dealing with mice the first thing to know is that are nocturnal, which means that they are only active during the nighttime hours.  Mice will eat any food source.  From fresh flour that is not properly stored to food debris on the floor, even the grease build up on and around kitchen equipment. 

Mice will make their nests in wall voids and inaccessible areas to humans, within 20 feet from their food source.


To rid your restaurant of a mice infestation, we begin by:

Identify all entry points and perform any necessary  exclusion work that needs to be done.  We must prevent additional mice from entering the premises immediately. 

Begin an immediate elimination process to quickly remove the current adult population. Adults are usually removed in the first three days and complete nest removal is usually complete in five days.

Rats

The first thing to know about rats is that they are extremely intelligent and can adapt to survive in any environment.  They also follow a strict social structure with alpha rats dominating beta rats.  The most challenging part of removing rats is that they are neo-phobic, meaning that they have a natural fear of any change in their surroundings.


To rid your restaurant of a rat infestation, we begin by:

Identify all entry points and have our contractor perform any exclusion work that is necessary.  Like mice, rats can also squeeze themselves through the slightest crack or crevice, so the repair work must be thorough & done using the correct materials.

 

We begin a ten to fourteen day clean out.  The first five to seven days is designed to lure the rats into accepting the bait.  The next five to seven days are used to remove the entire population.

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Preventative Action and General Maintenance

  • Install interior and exterior bait stations to deter any future nesting and closely monitor any new activity.

  • Use the Employee Sighting Chart to maintain communication directly with your technician with regard to any activity between treatments.

  • Use flashlight inspections to observe all areas of your restaurant.  The most critical areas are behind and underneath all equipment, dark corners, storage areas, garbage areas inside and outside receptacles, the bar, host area, service stations, and any other areas in your facility that have provide harborage conditions and have been problematic in the past. 

  • Use a commercial quality shop vacuum with long enough hoses to extend into hard to reach areas.  Remember, the NYS Health Department Inspector can and will move around and push aside anything he can and inspect EVERYWHERE!

  • Limit the attraction of new pest invasions by keeping and maintaining a very clean and organized establishment.  Remember, the less there is to feed on, the fewer the places to hide in, the better your chances are of not having any infestations.

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