March

22

2013

 

All of us have taken a swing at annoying flies trying to steal a bite of our lunch as we dine al fresco during the spring and summer months. Some nerve they have thinking they deserve a “seat” at the lunch table but with a smelling distance of 750 yards, a flies’ radar is finely tuned to what’s on your plate.

Flies are not only a nuisance to customers and employees of restaurants, bars, food processing facilities and other commercial accounts but they pose a serious threat to food safety as well.

Flies are provocateurs of filth. They live and breed in garbage, feces and decaying matter of all types. When they venture out from their filth laden dens in search of food – flies have a feeding range of up to two miles – they carry disease organisms and bacteria with them and can transfer them to food or food preparation surfaces when they land.

Flies in a commercial food establishment threaten the safety of your products, customers and can do serious damage to your brand’s reputation, not to mention draw the attention of local health officials and ire of third-party auditors.

Since they are prolific breeders - during warm weather, a fly can produce a family generation in less than two weeks – getting control (and quickly) is dependent on finding and eliminating the source of the infestation.

Filth FlyFilth flies include house, blow and cluster flies in their un-illustrious ranks. These flies typically originate outside facilities and make their way inside to cause problems. Filth flies are drawn to areas where sanitation is an issue including dumpsters, grease traps, recycling containers, decomposing materials, and trash receptacles. The house fly is known to hover in doorways and over food preparation areas after gaining access to the facility.

Small Flies - Fruit and drain flies are the leading players in the small fly lineup. These flies are a threat from within a facility as they typically breed indoors in areas where excessive moisture or food matter is present. Floor drains, inside equipment and utility rooms, and near spills or leftovers in food preparation areas are their likely hideouts.

Our Sprague Pest Experts have identified the following fly “hot spots” in commercial facilities that customers will want to keep properly maintained and clean:

  • Floor drains and sinks

  • Dispensing hoses and guns for drain beer taps, espresso machines, or soda dispensers

  • Voids under or behind cabinets

  • Broken floor tiles and grout

  • Inside dishwasher, catch basket frame

  • Inside garbage disposals

  • Garbage cans and dumpsters in proximity to any open doors or windows

  • Leftover food - onions, tomatoes, potatoes, and bananas are particularly attractive 

  • Wet paper boxes sitting on floors

  • Under equipment and damaged base molding or walls

  • Inside dirty wet/dry shop vacuums

  • Sinks and mop tubs that are not properly sealed on the edges.

If you notice flies showing up in large numbers in or around your facility this spring, give us a call. We have proven fly management strategies that include sanitation and water control, exclusion and targeted treatments aimed at the source of the infestation.

Send us an e-mail at info@spraguepest.com and we’ll be happy to get back with you with more information or schedule a consultation.

Sincerely,

The Sprague Pest Experts