restaurants | Clark Pest Control Blog | Pest Control Updates | Spider Control

Follow Clark Pest Control

Subscribe to our blog

Your email:

Free quote

Free quotes, same-day and Saturday service available. Contact Clark Pest today.

About Clark Pest Control

Clark Pest Control has grown to be the West's largest pest management company with branch offices throughout California and in the Reno, Nevada area.

Clark Pest Control's Blog

Current Articles | RSS Feed RSS Feed

Dirty Dining: Restaurants that are cleaning up their act

 

by Jason Lamb
ktuu.com

ANCHORAGE, Alaska -- While most restaurant owners in Anchorage do a fine job running their establishments, city reports show a few in town have fallen short when it comes to the health and safety of the food you eat.

From filthy food surfaces to rodent droppings all over the kitchen, the horror stories can be pretty disgusting.

For a break during lunch you might try the Sushi Ya Japanese restaurant on Dimond.

Its easily-accessible location attracts dozens of diners every day.

But the city's health inspections database shows the restaurant received several critical violations back in September.

Reports show during its last inspection, a food worker would "briefly run hands under water and shake off excess water" as a means of washing their hands.

So we decided to check in on how they're doing now.

Chong Kim, a Sushi Ya employee showed Channel 2 the walk-in cooler.

"It's like the chicken and the vegetable is all the stuff in here. It's the cooler, walk-in cooler," Kim said.

Back in September Sushi Ya was busted because "raw chicken was found stored above cooked chicken" in the cooler. That's a big problem, says the city health expert.

"The cooked chicken is ready to eat, you can take it out to the customers and serve it that way. Obviously if you have chicken blood that could drip on the ready-to-eat food below, that's a huge problem," said Chris Tofteberg with the Department of Health and Human Services.

Today the restaurant says it's changed its ways.

"We always keep in the bottom the raw, and the vegetables and the cooked stuff in the top," Kim said.

Another problem health inspectors found in September: The cleaning solution meant to disinfect and kill germs wasn't powerful at all. In fact, records show there was no sanitizing solution in what they were using to clean up.

Again, Sushi Ya says that doesn't happen anymore.

"We didn't put enough bleach in there, so we added a little bit more, since then," Kim said.

The next stop on our dirty dining tour takes us to Peking Wok on Dimond.

In January health inspectors found even dirtier problems here.

During the inspection the city noticed the manager of the restaurant "put his bare hands on pre cooked sweet and sour pork."

And what's more, according to the reports, "no hand sink is present on the cook line" to wash those bare hands-- a critical violation according to the city.

"What that really indicates to us, is that the handwash sink is not being used. That indicates a whole series of problems that none of the staff are using the handwash sink, because it's not available," Tofteberg said.

Inspectors discovered several other things during their visit in January. From their report, "frozen liquid waste was...on the ground out back." "cabinets, drawers, shelves, tables etc... are filthy."...

Click here to read the entire article

 

Commercial Pest Control

Whether it's controlling cockroaches, ants, beetles, rodents or flying insects, our pest elimination program is customized to target infestations unique to your business. In fact, since little or no preparation is needed by your staff, our pest management program can save you time and money.

Clark Pest Control's licensed, experienced technicians will thoroughly survey your facility to locate any trouble spots. We will determine the need for trapping and monitoring devices, and identify what types of control are necessary. We also provide a comprehensive, written estimate listing all detected problems and the recommended treatment.

Our highly skilled technicians begin the program by immediately ridding your business of pests. They will work with your maintenance and or facilities staff to incorporate mechanical exclusion techniques such as sealing cracks and crevices, caulking around pipes and fixtures, and closing openings in wall voids. In addition to baiting and trapping, we'll treat only where you need it. We will continue to reinforce your pest barrier, keeping newly emerging pests away by applying special treatments throughout the year. Clark Pest Control will work with you to achieve positive long-term results.

Your pest control program includes a quality control report showing what was done, what materials were used, and what you can do to help us maintain control over the pests at your facility. To find out more...

Visit the Clark Pest Blog or visit ClarkPest.com to learn more.

Pest Control In Restaurant and Fast Food Operations

 
Posted by Christopher on Thursday, December 31, 2009

Planning a Pest Management Program

There is no quick and easy ways of solving pest problems in restaurant, particularly when confronting a well established population of German Cockroaches. An effective pest management program involves hardwork, both by pest control professional and by the owner.


If previous pest management program had failed to solve the problem, it is like to take more time and more money (perhaps 5 to 10 times more money) to do an effective job. Most restaurants and fast food operations faces a budget issue thus they usually goes for the cheapest and least number of treatments rather than solving their pest problems. This objection can be easily overcome by explaining the dangers of a pest problem in term of potential disease transmission, loss of reputation and litigation, and by assuring them that even longstanding problems can be solved.


Pest management programs may vary from place to place, depending on such factors as climate, construction methods and materials, the locations especially in shopping complexes where presence of adjoining buildings, floor level sanitations and maintenance standards and lastly the level of commitment of the owner.

Click here to read the entire article

Visit the Clark Pest Blog or visit ClarkPest.com to learn more.
All Posts