JARS By Fabio Viviani - Weekly Pest Walk

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

• Review recent pest reports and ensure any necessary corrective actions identified have been completed, make a note of any outstanding actions with a time frame for completion.
  An effective Pest Walk should take approx. 15 minutes walking inside the entire building searching for any signs of pest activity (droppings, gnawed packaging, nesting and outside burrows) and pest entry points (holes, gaps and cracks)
  a) Best Practice is to use a flashlight during the search, paying special attention to dark and hard to reach places.
  b) If there is any presence of pest activity found immediately contact your PCP.
  c) Discard food and debris, clean and sanitize the affected areas and equipment.

Pest Evidence

• Are there any live or dead pests present? (This includes mice, rats, cockroaches, flies, beetles, birds)

  No

  Yes

• Are there any droppings present?

  No

  Yes

• Is there any evidence of gnawed products/packaging or other chew marks?

  No

  Yes

• Is there any other evidence of pests (including nesting)?

  No

  Yes

Pest Control Devices

• Are required bait stations present? (refer to pest folder to where they should be)

  Yes

  No

Structure

• Is there any holes or cracks in the wall or ceiling larger than 1/4 inch?

  No

  Yes

• Are pipes, lines and wires leading into walls and ceilings completely sealed with no gaps?

  Yes

  No

• Are all ceiling tiles, floor tiles and skirting boards present and in good repair?

  Yes

  No

• Do all exterior doors close securely with no visible light around the door? (bristle strips securely in place where needed)

  Yes

  No

• Are all drains clear, clean, odor free and functioning properly?

  Yes

  No

Cleanliness

• <br>Is trash contained in trash bags within a clean trash can?

  Yes

  No

• Are mop buckets empty and rinsed when not in use?

  Yes

  No

• Is trash removed regularly and not stored up near the exterior door?

  Yes

  No

• Are mop handles rinsed clean and hung to dry when not in use?

  Yes

  No

• Are floors clean and free from build-up – Including under/behind equipment and racking in bar, stores, kitchen, plant rooms and office

  Yes

  No

• Is there standing water present?

  No

  Yes

• Have all food preparation surfaces been cleaned and sanitised, using the two stage cleaning process, before food is prepared?

  Yes

  No

Admin.

• Review the most recent pest report, have all action points been corrected?

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• Pests won’t ‘move in’ to your restaurant if there is no way for them to gain access, nothing for them to eat and no place for them to live!