Waiter, There's a Roach in my Soup

If you think keeping cockroaches out of your kitchen is a chore, imagine how the problem is compounded for restaurant owners. The incoming supplies, the food preparation, the waste disposal -- every stage in the process can herald bugs in a big way.

The Usual Suspects

Bad news travels fast, and diners who spot rodents, insects and other pests usually can't wait to warn everyone they know when a restaurant doesn't measure up. The most common uninvited guests tend to be flies, cockroaches and rodents, and they sneak in to snack on everything from glue and Styrofoam to more palatable cuisine.

And for every pest you can see, chances are good there're a whole lot more hiding in the wings, waiting to make an appearance at the worst possible time. Prehistoric cockroaches have been around for hundreds of millions of years, say scientists, and in contrast to that longevity they can multiply at an alarming rate.

A Tight Squeeze 

Not all infestations can be chalked up to factors like a chaotic kitchen or a dingy dumpster, especially when you consider the incredible infiltration abilities of most pesky invaders. Rats can squeeze in through a quarter-sized hole; mice only need a dime-sized opening to gain access to a new haven. Corrugated cardboard can harbor cockroaches and a whole bevy of other creepy-crawlies from weevils to beetles and worse.

Once they've got a foot in the door, it can be a real chore to get bugs to back off. Dark confined spaces are completely appealing, and the smallest most infrequent specks of food debris can be a feast for a burgeoning young family of vermin. Water sources, another key necessity for pest propagation, also abound in restaurants and need to be meticulously cared for to keep insects at bay.

And as if that's not enough, these invidious interlopers continually leave little calling cards letting you know they've been around. Droppings, nesting materials and egg cases are among the signs that a pest problem has cropped up.

Inspection Time

It can be quite a challenge to keep a restaurant up to health standards. Take Los Angeles County, for example. Between November 13, 2008, and February 13, 2009, more than 250 food establishments had to close their doors because of problems with health inspections. Of that number, more than 155 were cited with vermin harborage, vermin infestation or both.

For restaurateurs with a roach problem, there are a number of steps they can take to keep their establishment pest-free and people-friendly. A thorough examination with a flashlight and mirror can help scope out all the nooks and crannies to see where critters are hiding out.

"Pests, such as insects and rodents, can be a serious problem in a restaurant," according to Angela Fraser, associate professor and food safety specialist from the Department of Family and Consumer Services at North Carolina State University. "They can contaminate food supplies as well as damage facilities. More importantly, they can also contribute to food borne illnesses and other diseases."

Regular visits from exterminators are a good idea to keep a lid on any pest problems and in some places, they're required by law. Vigilant attention to detail and painstaking fastidiousness top the list of key qualities restaurant owners should possess to keep roaches and other bothersome bugs away from the soup and outside where they belong.