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NHT Day 10 02 Comm Inspection

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Welcome back, folks, as we are continuing on with our second lesson for the day, and we're gonna continue looking at commercial facilities. This particular lesson focuses on inspections. My name is Shane and I'll be with you for this next lesson, as we're coming in, hopefully everything's working well. Remember, if you have an issue, you can always call the helpline for assistance. Now as a reminder, this is gonna be a little bit of a different layout than we're used to with our other lessons. As you can see, I'm actually standing in the slide for this module, and so behind me is a green screen technology and so what's happening is Stormy is able to pull up the slides or some images that we're gonna be looking at in this lesson and put them behind me. And as we go through this lesson, what we're gonna need you to do is to call in and tell me we have those backdrops, where you want me to point as far as inspection areas. And we're gonna work our way through this lesson. Now as I mentioned earlier, this lesson is blocked off for an hour and a half. We're really only going to spend about an hour on this lesson. We've condensed it down, and we felt some of it was a little bit repetitious there, so I think we could still get you the message and the concepts in a little bit of a more tighter turnaround time. To that point though, I need you to be with me and engaged, and so as we go through this lesson, whenever I do ask you to call in, I need you to be right there with the buzzer calling in. It's going to work a little different too in that. I'm not going to see who it is it's calling in because I'm not in front of my console, and so Stormy will be the one announcing your name. So yes, you will get to hear Stormy's voice over the air. She'll announce your name and then once she finishes, then you can speak. So that's how we're gonna work through this lesson. Now this lesson is a very important one, and that like we've discussed through our A.I.M. process assessing is critical to know what to do and how to approach the situation. And that's why we want to spend a little bit of time to give you a flavor for what the kinds of things you need to be doing when we go into a commercial facility. To that point, we have objectives that we're going to work on for this lesson. By the end of the lesson, you should be able to identify critical inspection areas with an emphasis on common pests found in the hospitality and food serving environments. We chose those two because we feel like those are probably more common amongst the most commercial specialist. We're also gonna go through the cultural, physical, and chemical treatment options. And I'll be sharing those with you. Let's start off by having you think about hospitality. So we're talking hotels and motels. Phone call in if you're a guest staying at that hotel, motel, what areas would you be the most unhappy if you saw a pest. Okay, it looks like we have Ronald from Oregon calling in. I have activated your microphone. Hello. Go ahead, Ronald. Very good morning. Hello. Go ahead, Ronald. I don't know what happened. So Ronald... Okay, we are gonna move on to Nicholas, how about Tyrone in Columbia, I have activated your microphone. Hello. Go ahead. Yeah. I'd be unhappy to see pests in my bed, first of generally in the whole room. And if the if the hotel or motel has some kind of diner facility, I hate to see them in the area where I'm gonna eat. Great, so those definitely will be big areas, and by the way, Ronald, for any of you, some of your site sometimes when you call in and we activate your mic, if I speak, it'll kill the audio when you're in. And so what I'd encourage, folks, remember when you call in, just to watch your tablet. When the microphone goes live, there should be a prompt on the tablet. You don't have to wait for me to confirm that I can hear you, just go and start speaking. But I think you are right on the right point there, and that the guest room certainly would be an area that we'd be unhappy to see bugs or rodents because that's where we're sleeping. But what about the lobby area? Now imagine like you see this picture that lady that's checking in, if you were that person. And while you're up there, a roach walks across the counter or rodent scurries across your shoe. You know, certainly, I think you would turn around and immediately leave. Or furthermore, what if maybe it's not you that's at the front, maybe you're standing behind this lady while she's complaining to the person at the front desk that she's got bed bugs in a room. And so both of these two areas will be very sensitive critical areas then for this particular customer. And so we always need to come back to the point that unlike residential, remember commercial is a business, and their whole thing is centered around a profit-generating revenue. And so our goal then is to help protect that business and help protect their earnings. Let's now go through and process those two critical areas and think about how pests get there. And so what I'd like you to do is to chat this time, how would pests get into a guest room? So how do they get to the guest room? Okay, hitchhike, luggage, good, transport, okay. So they're brought in by the customer, seems like we're getting, we've got that, cracks and crevices, okay. Through the door, all right, good. So it seems like you've got some good ideas there, let's go through them, you had several. Certainly, the customer is a good way for pest to get into a guest room. They can bring them in their belongings. What about room service? And here you have a kitchen area in this building usually, a restaurant or a cafeteria. And down there, they can have roaches and rodents and who knows what, they can hitchhike with the food carts and what not up to the room. And then what about hallways? You know, let's say one particular room gets infested. Well, then these pests can migrate from that room either through the drop ceilings or under the door and travel down the hall to other rooms. And then like with the restaurant or the cafeteria, you know, bringing up pests, the laundry works the same way. You know, let's say you have bedbug-infested linens taken down the laundry room and some of the bedbugs escape into the laundry room before it gets washed and dried. Well, then they can then reenter and re-infest other clean sheets and make it up to the customers' rooms. And probably, a big way that they make it up to those customer rooms from the laundry is the maid cart. As well, there's other pests that's out there. There is pests in rooms, in trash, or vacuums, you know, when they've sucked them up, they can then infest the cart, and then be moved around. What about the lobby? How do pests get into the lobby? Chat in. And Matthew, hopefully, and it's not revenge by other hotels. Open door, main door, okay. Front door. And so it's like a lot of us agree in the front door, but what other ways? Okay, maybe through the ductwork, maybe the utilities, could be customers again. All right, so you're on the right path here. As you mentioned most of you, the outside is a big source for pest activity. The sliding doors are major way for bugs or rodents to crawl in. Keep in mind, too, that a lot of times, these lobby areas will have a pantry or storage area off to the side where they have the materials and supplies. And so that could be a source. There'll often be a public restroom, and you could have imagined a fly problem going on in there. There could be vendors, shipments coming in the front door into the building. And then even dining areas, a lot of these places will either have everything from a small coffee shop kind of thing, all the way up to a full-scale restaurant. The point we're trying to make here with this is it's important that you realize so if you get a pest issue in the lobby, in the guest room, we need to not just focus on that room. We need to understand that these areas are all interconnected to other areas of the building, and that we must make every effort to track the pest back to the source. Because the fools say, "The fly problem in the lobby is coming out of the bathroom." All I do is worry about the lobby and never track it to the bathroom, then the problem will continue. And that's the concept we've reiterated multiple times throughout your training. Now as I mentioned to you, we're going to get ready now to move on into our virtual inspections. We're going to have some various backdrops behind me, you'll be asked to call in. What we'd like you to do is to pick out conditions, conducive or critical areas to inspect, point them for you, and then I'll give you some cultural, physical, and chemical recommendations. Now we will be taking one caller per each call in option, but I'd like to have all of you calling in every single time, so Stormy has lots of people to pick from. And remember, when she acknowledges your name, you don't have to ask me, "Can I hear you?" Just look at your tablet, it will prompt you when it had the microphone is open. All right, so let's get ready and start with our first environment. And so, Stormy, I believe we have a lobby. Folks, call in, what do you see here? What would we inspect will be critical? Looks like we have Pedro from Atlanta, I'm activating your microphone. So the key things I see here are over there at the baseboard near the doors and the plant, whether they'd be fake or real. The next thing I'm seeing, yup, right there, thank you. Next, on your, on your right, over there by the counter, specific on the top and the baseboard there. Look at where else? You can see, I can always think behind the counter itself again. And that's where I can see so far. I mean the one key one that I'd have to do after hours when nobody is there, which is hard in a hotel, is the light at the very top, because they'll be attracted to the heat. Great, Pedro. So thank you. So let's go ahead, he had a lot of the good ones. A certainly our front door ways are major entryway for the pests in here. Also we have potted plants, if we could have fungus and that problems possibly, just watch for the soil there. Anywhere on the baseboard, you'd want to watch for signs of activity. As you mentioned light fixtures up here could certainly be a problem. Here we have to check out or check in stations. Here you have warm electronics. You also have trashcans, the people working here might have a beverage or snack somewhere on the counter. You could have people storing luggage behind here if the room isn't ready while they wait for it to become open. All sorts of things. Now here we have more plants on these others stands, floors, you could have birds maybe even up here. And so all of these would be possible areas to have to check. And so let's go through our cultural recommendations. Folks, I'm not going to repeat this one every single time 'cause it'll come up in every single one of these, and so let's just talk about it now and then we'll move quickly through it in the future. Sanitation, you know, whether it's a lobby, whether it's a commercial kitchen, or you name it, sanitation is always critical. You know, whether it'd be just cleaning the floors, cleaning counter surfaces, all of that's critical, just general housekeeping procedures, removing of garbage, keeping lids on garbage cans. It's things that we've talked about in every one of your pest lessons. Now like I mentioned with the fungus gnats, you could have also them being an issue, so just watch the soil. You may want to recommend that the customer limits the watering of those plants. From a physical standpoint, it's great to use traps in this environment. Things like monitoring boards, certainly can be useful tools but I would encourage you to remember, do not put them where the guests will see them. They don't care that the roach is caught and dead or the spider is on that glue board, if they see it, that's just as bad as whether it's running around a lot. And so we need to be very discreet. With webs, we have our Webster broom, we can certainly help the customer with that. Door sweeps are important to keep bugs and other things from crawling in from front doors. Insect like traps but remember, as Ron discussed in The Fly module, we need to use those sconce fly lights, the ones that look like light fixture, so they're camouflaged. And if they happen to have a fireplace or other constructional elements, it need to be sealed, you know, work with the customer to seal them. From a chemical treatment standpoint, we don't want to do a lot of the wholesale spraying in this environment because we don't know who's going to be coming in and out of the doors. And so we often will be doing more targeted-type applications such as crack and crevice. If we have activity, we could use some spot treatments, and then particularly, for maybe dealing with ants or roaches, maybe even the option of baiting. All right, let's get ready now, Stormy to move into the maid's closet. And so, folks, call in, what do you see here? Okay, I'm at the activating Erick's microphone. No, I'm not. Can you have them call in again? Okay. Tarun is calling in from Colombia. You've got the maid cart, all the towels and racks. The baggage, is that trash behind you or just, along the baseboards, especially, the wheels of the maid cart. They get picked up from another room, that where I'd start, but obviously, I found a whole lot more. Thank you, good. So absolutely nothing, there's the big ones, the maid's cart is definitely important one where there'd be the vacuum, you could have flea problems coming out of that, or you could have roaches infesting the cart, bedbugs, you kinda got to look underneath all these little nooks and crannies throughout the cart. Watching for that and like you mentioned here on the baseboards throughout around this room, you have a laundry shoe, you know, no matter you worthwhile to shine a flashlight up inside down, up and down and see if there's smears and stains and things that could be attracting to ants or flies. The linens here, if they're clean, they're probably okay, but, you know, you could check underneath here, especially on the floor. Who knows what might fall on the floor and then get kicked up underneath there, and so check there. Remember, too, that these things are bored into the wall and so there's maybe holes that bugs or things can move through into adjacent rooms. And then like you mentioned here, you have all these bags that could be soiled linens or even garbage. Those cultural recommendations once more, no shocker, just in general sanitation. From a physical standpoint, likely before with the previous one, door sweeps are helpful. Report cards are very useful here. We don't have to be quite as discreet about them as we were in the lobby area. And then tin cats particularly 'cause mice could be a big issue here as well as other possible monitoring devices. For treatment options standpoints, this could be a heavy area of infestation. Crack and crevice treatments could be very useful as well spot treatment as before, since we often may deal with roaches in this environment. Insect growth regulators are important, as well as baiting. And, folks, the concept to remember is that a lot of times, these things are interconnected or share common walls. And so what can happen is if this maid's room gets infested with something, that thing can spill through those common walls into guest rooms next door to it. Then we don't want that. Now that's where that proactive application of a dust into the voids can help set up a sort of barrier to keep what's in the maid's closet contained and from escaping into other areas. All right, Stormy, I believe we have a pantry to take a look at or no? Well, no, you've removed the pantry. Guest room, it's a guest rooms. So, folks, let's look here at the guest room and I want you to tell me what do you see here. Nicholas from Fredericksburg, I have activated your mic. Go ahead, Nicholas. Under the bed and trashcan and underneath the air conditioning. Great. So certainly, I think those work nicely, so all the bed related items, be it the mattress, the box rings against the floor here, the headboard which you can't see over here, you may have a little in table in between, all that needs to be checked. All along the baseboards around the whole room needs to be checked, under the wall, AC unit. A lot times too when you look at these, you may see that there's daylight shining around here 'cause they don't always have a good seal, and also with the moisture issues, this is a big way that ants may come in. You want to look at the window seal itself, and see what dead bugs maybe lying there, you could have spider webs or things up here in the window casings or underneath these sort of drapery. And then over here, in the bureaus you want to open those, check for activity there. Check along here to see if it's a clean, and see if there's any activity. Now same thing with the TVs, pull the chair out, you want to get down there underneath with your flashlight all the way here into the back and check that. The trashcans watch, light fixtures, look there, and then just check general sanitation of the floors. Now we have one more side of the of the guest room to show and that being the bathroom. So let's go there and then we'll go through the review points. So call in, what do you see in the bathroom? Okay, we have Eric calling from Charlotte. I have activated your microphone. Yes. I would first check... Hello, hello, hello, hello. Go ahead, Eric. Oh, I would first check the under the toilet, around the bathtub, the shower curtains, under the mirrors, and any other cracks and crevices I can find. That's all I think you got it. So again, the toilet, the plumbing will be a big issue especially back in behind here. The tubs, check the drains, check along the baseboards. I would also watch for moisture stains. And, folks, that's just not here in this room, that could be in any commercial room. Look at the roof or look at this the ceiling, and see if you see wet stains indicating moisture issues. Also remember too, if these things have drop ceilings, that's just a big hollow void up there, and that's a commonly overlooked area for pest activity, particularly, rodents, roaches maybe even ants. Again, counter surfaces, drains, check all of those areas, underneath here. It's not like your household bathroom, we have cabinets that open and shut. A lot of times, it's just like this where it's just a plank, it's wide open. But you want to check on the each level of that, especially the bottom level all the way up against to the wall, and make sure there's nothing going on. There's often a trashcan somewhere in the mix here, we don't see it in this image, but that would be another item to consider. Stormy, now let's go through our review points here with our cultural recommendations, general sanitation's important. Now we want to have them dust and clean behind the bed, clean our garbage cans. From a physical standpoint, that gap around the AC unit that I mentioned that needs to be sealed if it's present. And then if they have any other openings like around windows or the construction gaps. Now from a treatment options standpoint, again, watch your scopes and services that what you are or are not allowed to do. But a lot of times, it's more targeted applications like crack and crevice, dusting a wall voids and minor baiting. Now something I sort of touched on this when I was talking about the maid's closet but just to fully blow it out here. If let's say that guest room has activity, and before I go in and start treating, if there's a chance that my treatments may repel those pests into the neighboring units, then what I'll do is spread the problem. And so what you may want to do is if that's a risk, go into the neighboring units and apply a repellent material in the common walls with the infested room. And then when you're back in the infested room, then treat with the residual, the idea is like with the maid's closet to keep stuff from migrating from one area to the other. Now let's move into the laundry room to finish out our hospitality environment. What do you see here? We have Ronald calling from Eugene, Oregon, I have activated your mic. Hello. The pipes in the behind the machines, under the washers, the cart, I believe that's a trashcan behind the cart, the baseboards, and any cracks and crevices in that room which I'm sure there are a lot. Great, so you are right. Certainly, the plumbing whether it be leading into the machine or back here on the wall, you know, watch that as you mentioned, the maid's cart that's gonna be a lot of soiled linens, and so they need to clean these periodically as well. You want to check the wheels, just like we have with at the maid's cart. Baseboard, you're absolutely right, check those. Check in between here like, in between these appliances, like a stuff falls down or behind them even 'cause you'll be amazed at what gets knocked or kicks and maybe it works its way back in behind here. Other things to check out for if they have a folding table where they fold the dried linens, you know, check it because you could have a bedbug infestation there. Now sometimes, in these areas, there may be a little table where they have breaks like they have their sodas or snacks or whatever, you know, you may want to check out and watch for that as well. From a cultural standpoint, no shocker general sanitation once again, raises its head. From a physical standpoint, monitoring tools like fly lights can be very useful. Be careful with monitor cards because if they're the paper-based type things, they will not hold up, this is a very wet environment for obvious reasons. To that point, rodent control, you need to think about what traps you use, you know, particularly maybe like the T-Rex or plastic-based trap, something that's gonna hold up a little better in the moisture. And then, exclusion techniques can also be very valuable. Caulking and sealing of cracks and crevices, maybe even door sweeps. Chemically, look like with the monitor card since this is such a wet environment, pesticides don't hold up well if they get exposed to moisture, and so a lot of times, we're going to have to be doing targeted crack and crevice applications. Again, like with the other situations keeping things contained with dusting of wall voids and if it's roaches or ants, possibly even doing some baiting. All right, so that concludes the hospitality environment. Now we're going to switch over to food serving. And so when we talk about food serving, your job in this environment as we said earlier is to control pests that can spread disease and contaminate the food. And our major pests should not shock you, that's rodents, flies, cockroaches, ants, and stored product pests as well. All right, so let's get ready to move into this environment and again, like before you're going to be calling in. Again, I'm gonna be continuing to standing in these backdrops. One thing too I'd like to mention, when you go into these environments, remember, that if there's different people overseeing or managing different aspects, you need to understand that. What I mean is, going back to the hotel, motel, if my account has a landscaping problem on the outside of the building, but I go to the director of housekeeping who oversees the housekeeping staff, they're not going to be able to make that change. And so asking that person to make that change is really not a useful thing. I need to get that message to the person in charge of the grounds and grounds keeping. And so I want you to realize that it's not just enough that I tell the key contact what needs to happen, if there's other managers involved here, I need to make sure all the appropriate people get that message. Now whether they're there physically when you're in the servicing or not and may vary, but the very least, we need to try to document, have follow up calls and try to make sure that message is getting relayed to the right person. All right, Stormy, let's move into our food serving environment and we're going to start with the kitchen, perhaps one of the most difficult areas to service. Call in, what do you see here would be an area to inspect? Okay, I'm activating Alexander from Davenport. Hello. Go ahead. Alexander, your mic's up. Oh, food left uncovered, there's particles on the floor underneath all the equipment. The buckets in the back, if anything top in the vent, and around where the utensils are hanging out, and all the pots and pans, and probably the items that the one guy is wearing look pretty dirty, need to be laundered. So see, he gave some good options here. One thing I want to mention before I go through this room is these people that are present here should not be here when I'm inspecting. Because as I'm moving and pulling things out and disturbing, these pests from their hiding places, they may start to run. And if they run and get into the food, I'm actually hurting not helping. And so, we always want to make sure we inspect these environments that it's after these people have finished doing what it is they've done and they're gone and it's taken care of. And the other reason why we don't want to come when they're present is if you look in this environment for food and things spills and whatnot, you are gonna find tons of it while they're in here prepping and cooking, and because that just the way it happens with the business. What we want to see is the way this building sets when nobody's around which is incidentally when the pests usually are gonna come out. 'Cause let's face it, the roaches, the rodents are not gonna usually in most cases come out exposed when these people are busy moving and making a commotion. They're gonna wait till it's quiet, over night usually. So that's the way we want to see it. And if then we're seeing spills on the floor, open containers, then that shows us that that's how they leave it overnight, and bugs and rodents and whatnot to get in it. So just keep that in mind, the other final thing is this is a safety risk. If I'm bend down with my flashlight inspecting and this person is coming running by with a pot of hot grease or boiling water doesn't see me, they could trip over me, hurt themselves or hurt me in the process. And so, we need to make sure we're very aware of this environment when we're hitting it. But now, let's go through it to your point, and if you do come in and these people are gone and they should have cleaned and shut everything down, and you see open containers of food, that's not good. If you see spills and crumbs on the floors on the counters, that's not good. Also all this equipment, you need to open all of these doors and check around any of the seams between equipment, under lips and ledges. Roaches love all of this, this is perfect dark hiding places. And I know it doesn't seem like, you know, you walk in and it looks all clean, but you start opening some of these things, getting on your hand, shining your flashlight back up underneath here and looking, you'll be amazed at what you find. I mean, there's tons of some gook and things builds up in there. Like wise, this back middle of flashing looks like it's solid but sometimes just tap on one of these, you'll hear that it's hollow. And so what could happen is roaches can fill this whole void up and then crawl out around the seams here of these racks, around the seams here and get in. And so this could be an important area that may get overlooked. Hoods as you mentioned, you want to check that this is cleaned 'cause if there's lots of grease build up in crud, that's perfect for roaches. In fact, you can often have a large German roach population infesting up in here. And so carry that all the way down this whole cook line, looking under edges, behind things, these table legs could be hollow, and so you could have roaches like here with that flashing, filling this whole hollow way gap as well. And so that's where you need your flushing agents, you need your flashlights, you're going to need elbow pads and kneepads to get down your hands and knees and kind of inspect this area and go down the whole cook line looking for things. Cultural recommendations, when we think about this again, no shocker there is sanitation once more. Specific examples for this environment can include having utensils clean and sanitized. All the equipments needs to be clean weekly. Actizyme on the floors if they don't already have the program. And like I mentioned the fly module, you can apply Actizyme for them in the form of using a femur mixed with Actizyme, that maybe an additional charge but, you know, with small flies and with roaches, that certainly can be a very useful tool. Physically, glue boards monitoring cards are important here. But, folks, like in the lobby, be discrete. Now in this case, we're not as concerned about customer seeing it back here but we're more concerned about health inspectors. Unlike the customer in the lobby of the hotel, that health inspector doesn't care whether that roach is alive or dead, if they find a roach, that's it. And that's possible deemed, and so we need to be discreet. Likewise, with this being such a wet environment, we need to think through that it's not going to get soaked or get stepped on. And then, as we discussed in your cockroach module, vacuuming can be very important, and that's where your branches should have vacuums you can take out on jobs to help you suck up roaches. For every roach you suck up, that's one less that has to be treated and killed. Treatment options against this German roaches are the major pest issue here. Certainly, our baiting strategies are very important as we've discussed already. Insect growth regulators are must have in every roach program, and again, folks, they may not drop the roach dead there in front of you, but they do help in the long run and should be part of your program. And as already mentioned, we can do actizyme applications with a femur, you can also mix the actizyme and the femur with a void-type material to further increase its effectiveness. Okay, Stormy, let's jump to the dishwashing area. So call in, what do you see here, folks? And remember, you got to keep calling and so we can keep the module moving. Sure, so Pedro, you're calling in with a question. Richard in North Orange County, I have activated your mic. Richard Ferrara, 'cause we're both on the iPad. So I would say the floor mats, the sinks, underneath, and on the floor of the baseboards. Oh, where the dishes are sitting, the dishes should be washed, trashcans, and up there, I see the... I see... Yeah, right there where your hand was or the... The dishwasher itself. And the dishwasher itself but also where that, putting the cleaned up dishes and all of that. All right, okay, well, and the dishwasher itself, where all the glasses and dishes have been kept clean. being held, yes, and all this drainage pipes, all the holey areas, and yes, underneath all the holey areas where shelves, underneath the sinks, the drainage, and all that. Great, I think you have almost everything, so I think you got a lot of it. As you mentioned the mat, you have the sink, you have the plumbing, you have the drains, you have the racks. And by the way, folks, I want to point out one thing too. Remember, I talked with that metal flashing in the kitchen area just a moment ago, same concept here. where this the sink backing comes out, notice that gap right there and then it drops down. That means that space is all the way down behind here and so if you've ever gotten on your hands, on your back, and looked up underneath here, you'll see this is just a hollow space all along here. And so again, this is a perfect dark damp area for roaches to infest. So don't overlook that, any of this equipment be it the washers, any kind of equipment here needs to all be checked out. Roaches love dark, warm, and moist, and so all that's where the lot of this provides that to them. And then just general sanitation. And again, don't forget drop ceilings, folks, because up here you may never think about it but roaches can infest up here and be, having a population that then trickles down or goes into other areas. So don't underestimate that. From a cultural standpoint, again general sanitation, nothing should be stored on the floor because particularly if the, it's cardboard or paper, it gets wet and will deteriorate. Also, it will trap more sure underneath it. Drains need to be running free and clear. If they've got racks in here where they store the clean or dirty dishes, that's need to be cleaned regularly. Actizyme, the same as we just mentioned with the commercial kitchen. From a physical standpoint, ceiling and caulking baseboards is important. Insect light traps are invaluable in here for fly monitoring, as well as monitoring boards in dry areas like I mentioned in the kitchen. Be careful where you put them, so they're not visible and so that they won't get wet. All right, well, let's go now to the bar, it is Friday after all. Well, before you go the bar, one more area, actizyme treatments, we can do that ourselves as I mentioned. And with roaches, we could do baiting with bait pucks or gel baits. I would include IGRs in this list of treatment strategies as well as crack and crevice. So now, let's go the bar, Stormy. And, folks, what do you see here? And so Pedro was just conveying that we shouldn't treat while the businesses is in active, meaning when they're cooking and preparing, and that was the other cardinal rule, it was like I mentioned, I wouldn't be flushing agents or really moving in and inspecting intensely while they're open for business with the staff back there. I think that's another important one 'cause again from my experience, if you move things and roaches start running, and there's open containers of food or there's an opportunity for them to get into something, you can actually hurt the business. Another thing I would say in this business is if you use flushing agents from my experience, be careful with aerosols, never use aerosol flushing agents near open flames. Aerosols and flames are a bad idea. They are explosive, and so I would just watch out for that. And the other thing that I'd advice some from my own experiences is never underestimate how much gook and crud gets underneath and behind things. And the best advice I can give any of you when you're inspecting a commercial kitchen is you're going to have to have tools like a screwdriver, pliers flashlights, flushing agents, 'cause you're going to have to open things. A lot of times, we do an excellent job of going in and finding the obvious roach populations but we don't always find those hidden populations which require more effort. Meaning, we have to take out an open take screws or bolts loose from something and open it up. Or I have to move something to get behind there. And speaking of moving, I want to make all of you aware we do not move large equipment ourselves. And so you should never grab a washer or fry or anything and pull it out yourself because one, it's a safety risk to you. Two, it's a liability issue, if we damage or break anything. And so any time those pieces of equipment need to be moved, that's for the customer. Now if it's like moving a dish near or a cup that's no big deal, but any pieces of equipment like that that need to be move is for the customer. All right, so now, let's go back to our callers, tell me what should I look at in the bar? Okay, we have Mr. White calling from Fort Lauderdale, I have activated your mic. Mr. White, your mic is open. I'm deactivating your mic, I'm going to Timmy, in St. Louis. Your mic has now been open. Yes, you see that mats on the floor. You see the cabinets. So many of that you see on top of the, like the top of the bar, along the sink. The liquor, where the liquor, is that, on the top of the bar where those flowers are there, they can be down in there. Up on to the sink around, what, pipes, is that, they can be under that. Great, so a lot of good options. The other things to mention maybe the bus pans here, those are need to be checked. I hear you have the tabs from the beer bottles or what have you making sure check that 'cause that needs to be rinsed out periodically, you can get fly problems there. Once again, this metal backing, there's a gap, and, you know, where that comes out from the wall there. And so that needs to be checked underneath, you going to look up under there. Again, table legs if these are hollow, that could be an issue. The mats as you mentioned, the bar surface itself. Here you have the garnishes like the cherries lemons and limes, that should not be out because again, we're doing this environment inspecting and servicing this environment when nobody is present. So you wouldn't come on a Friday night at 10:00 or 11 o'clock when the bar is in full activity and try to deal with this. You're going to have to come early in the morning or some other time when it's okay to be in here. Again, the cabinets are mentioned, you mentioned the mats, the plumbing, the floor, all of those things would be checked. So from a cultural standpoint, again, the washing of mats and mopping and cleaning, general sanitation, once again, Actizyme can be very helpful and important here. Emptying bus pans regularly and cleaning them, they need to cork all liquor bottles. You know, if I'm there either before hours or after hours, everything should be corked. The tap lines for the beer taps as well as the soda lines need to be cleaned periodical, and that's because crud builds up in them. The ones themselves that dispense it either the beer or the soda, those need to be cleaned periodically. From a physical standpoint, placing screens over drains is important to keep out flies and roaches and whatnot. Monitoring cards again in dry areas since this often is a wet environment, and then fruit fly traps can be useful to monitor. But remember, fruit fly traps will not remove the fly problem if there's rotting fruit that's exposed. And then treatment wise, treatments often for roaches are going to involve gel baits and puck-based baits, and then IGRs again, would be another thing I would add to this list. And then for other types of issues, minor crack and crevices in dry areas 'cause again if it gets wet, it won't hold up. And then you can do directed applications with actizyme. And we got one more interior, two more interior areas, so let's to the restroom, a place you might often have to go to after we've been to the bar. And, folks, this is a similar one we showed in the fly lesson, so hopefully, you'll hit this one pretty quickly and know where to look at. We have Eric calling from Charlotte. I have activated your microphone. The plant on the, by the sink, underneath the urinals, and underneath the urinals, the napkin holders, we would check those. And is that a garbage can behind? It's not a garbage. And around under the sink and all the stalls and the drain. Great so I think you've got a lot of it, again the sinks, and you're right, this was a garbage can, and in the reflection of the mirror, you can see the stalls, so I would go in there and check around the toilets, the plumbing. Same thing with the urinals and the urinal mats. I'd look along baseboards, and again, watch the ceilings for moisture issues and water damage as well as drop ceilings, potentially. For a bathroom, sanitation is very important, they need to clean in this environment as I told you in the fly lesson we have Autofresh and Autoclean. Those are the air freshener systems we have as well as the flushing systems that flush the toilets, actizyme is very important here. From a physical standpoint, caulking of loose tiles and fixing that grout's important as well as plot around plumbing and the monitoring cards are very useful. But again, being discrete, don't put them where they will be seen. Chemically, actizyme very important. We can use that as well as minor baiting, and then we can do crack and crevice treatments around plumbing and toilet and other sorts of utility penetrations. Our last area inside, and then we'll do one final outside area, let's go now to the dining room. And so, let's say we were going in here to inspect, what would be important to look at? Okay, Nicholas from Fredericksburg is calling in, I have activated your mic. In the booth, the seats themselves, the ceiling, the lights, under the table themselves, and along the baseboards, and the chairs, underneath the chairs. Great, so definitely, important where the booths and, folks, I want to make sure you all realize how booths work because there's a really critical point these cushions pop off. And so, inside of here, it's just a big hollow box and sometimes these restaurants don't ever pop these cushions and clean in there. And so all kinds of food particles kind of slip down behind the back of the seat and wind up into there. And so that's an issue or if they do know it's there, they'll open it, and stick dry goods and decorations and who knows what down in there and then forget about it, and then you've got rodents and roaches all of them infesting down in that. Underneath the tables, make sure there's nothing stuck underneath them, on the floor, back up against the baseboards and along the edges of the booth at the ground. As you mentioned light fixtures could be an issue, moisture issues, you could have pests living up in the drop ceiling and just general floor sanitation all of that would be very important. From a cultural standpoint, we've got general sanitation once more like whopping down tables and booths. Actizyme and within limited use provided it's a slick hard surface that can be mopped. Vacuuming, if we find roaches, you can come in with a vacuum and suck them up and then again we can use fly lights, particularly the sconce-based ones that look like light fixtures. Treatments, we're going to be targeted, you are not gonna wholesale spray a dining room area because that's going to be too much for a concern and so it's more like crack and crevice areas like around baseboards, IGRs, and the booths for roaches as well as baiting under the booth. And then again, depending on the type of dining room, possibly Actizyme treatments. And our final area to talk about is going to be the outside. So last call, tell me what would you look at here? Okay, I'm activating your microphone in Fort Lauderdale. Your microphone is now open. Go ahead in Fort Lauderdale. Oh, there, look in at the drain, behind the generator, and the dumpster behind you. Those boxes and behind those plastic carrier crater... And yeah, pretty much. So I think certainly those are big ones. All right, dumpsters always huge in these businesses, and this could be a restaurant, this could be the hotel exterior, or this could be a supermarket's exterior, or any exterior of a business you're going to have a dumpster somewhere involved so check that. If there's any storage areas or supplier is outside, watch for those, especially like all of this and this trash seems to be accumulating here. Like you mentioned, the drains. What about the back doors, this receiving doors? You know, make sure that they're like in this case it looks like there's a door sweep here but is it good? Is it intact? Is it secured? Watch up here for spider webbing, look around here for maybe signs of bird activity even and look for signs of rodent nesting or other things, if there's vegetation nearby. And so from a cultural stand point, they just need to pick up and perform good sanitation, dumpsters need to be emptied regularly. They should not store items near or around the dumpster. They need to keep the lids closed and make sure that it's functioning properly. Some of these dumpsters will have a compact or component to it. Again, that's what that means is make sure it's working. From a treatment options standpoint, we do a lot of fly and rodent control out here. And so rodent bait stations around the exterior are important, fly control can take the form of fly baits possibly. As well as the dumpster odor control, remember though, that Actizyme doesn't clean the dumpster, it just helps kind of camouflage the odors. All right, so, folks, that brings me to the end of the commercial inspection modules, we are about to wrap things up. As I wrap it up, are there any questions for me? Feel free to call in or to chat them in. And Stormy can help me with that. As we're bringing things to a conclusion, hopefully, the concepts that I've showed you for these two types of environments and with the selected zones we did, you can take that and expand it to a supermarket, to a gas station, to a shopping center, anything else that you might find. 'Cause the critical points when we go into these environments is where is the food, the water, the shelter? You know, where are the entry points? You know, how do these areas connect to the other areas of the building? And then, when it came to treating it, you know, what could the customer do to reduce those attractant and seal it up? What could we do to seal it up? What traps can we put out that's appropriate? And keeping in mind visibility to the customer and to their customers, and then what treatment options are going to be, not presenting a significant risk but at the same point being effective? So, Stormy, do I have any questions, comments, or things I need to address? White line and by the way, folks, in your books you'll notice we do have a supermarket section put in there, and that's where we took that out because we felt like after we did hover many of these calls, people will just, it got a kind of repetitious. So we just didn't do the supermarket one. The white line rule is when you go into a warehouse area, they're supposed to keep the racks away from the walls. Meaning, that you should have an inspection gap for you or their cleaning staff to walk behind any rack and that's that white line rule, they could take a draw a white line around the inside perimeter of the room and nothing should cross that. Now unfortunately, a lot of times in supermarkets, warehouses, what have you, they'll put those storage racks right it flushed to the wall. And so that makes it more challenging for us to have to get on our stomachs and look underneath there and inspect and then it's harder for there or their people to clean 'cause again it's back up against that wall and stuff just kind of gets trapped back there. Are there any other questions? All right, well, folks, it's been my pleasure, this is my last live lesson with you. Again Jim Harron will be wrapping up your commercial training, he'll be back at 2 o'clock Eastern for the escalations lesson, and then he'll finish the day from 3:00 to 4:00 Eastern with the debrief and in the debrief, he'll talk about your exams and everything you need to know about it. If I can ever do anything to assist interview in the future, don't hesitate to reach out to us. It's been my pleasure to be with you for these three weeks. Good luck in your careers in pest control.

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Duration: 51 minutes and 58 seconds
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Posted by: rbanderas on Dec 20, 2016

NHT Day 10 02 Comm Inspection

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