A pest sighting in one of your hotel's restaurants can do more than ruin an appetite — it can ruin a reputation. A poll of foodservice consumers conducted by Orkin found that more than 60 percent of frequent restaurant diners would tell five or more acquaintances about a pest sighting at a restaurant.

Pests are a public health threat because they can shed bacteria and carry pathogens that threaten food safety. They enter buildings looking for their three essential survival needs — food, water and shelter — and hotel restaurants and kitchens provide all three. Implementing a complete sanitation program can help you keep pests from an extended stay in your establishment.

Four types of pests — flies, cockroaches, rodents and stored-product pests — are mostly likely to book a stay in restaurants and because the availability of food and water is crucial, dining and kitchen areas are particularly attractive. Here are the hot spots of concern:

• Pests will be satisfied with food debris, accumulations of grease and trash if not cleaned up immediately. Dishwashing areas require extra attention due to the constant availability of food wastes, moisture and warmth.

• Storage rooms and pantries provide the warm, dark spaces pests love. Pests are great hitchhikers, and some may arrive to your establishment on food shipments.

• The odor of food decay in trash receptacles says, “we're open!” to all types of pests.

Here are the sanitation procedures you should implement to prevent pests from making themselves comfortable:

• Thoroughly clean your kitchen with a disinfectant cleaner. Sweep or vacuum under appliances and counters. Clean spills quickly; pests only need a small amount of water to survive. Consider the daily use of an organic cleaner around counters and dishwashing machines.

• Remove floor drain covers and scrub drains with an organic cleaner and brush to remove organic debris that can act as a breeding ground for some small flies. Sweep or vacuum storage areas and make sure they are moisture-free.

• After guests leave your restaurant, clean their tables and the floor underneath. Be sure to wipe down the legs of tables and chairs; it doesn't take long for unidentifiable debris to build up, which can provide a meal for a pest.

• Keep them out of areas where food and water can sustain them.

• Store all food in tightly sealed containers and on metal-framed shelves that do not touch the ground or the back wall. Store products in plastic bins instead of cardboard cartons and rotate all products on a first-in, first-out (FIFO) basis. Check inventory regularly for pests, pest droppings and damaged product.

• Line all trashcans with plastic liners and make sure they're tightly sealed. Implement an appropriate trash-removal schedule and make certain trash is disposed of daily.

• Move dumpsters as far from the building as possible and work with your waste management company to ensure frequent cleaning and rotation of the dumpster. Keep the dumpster lid closed at all times.

Dr. Zia Siddiqi, Ph.D., B.C.E., is director of quality systems for Orkin, Inc. A-board certified entomologist with more than 30 years in the industry, Dr. Siddiqi is an acknowledged leader in the field of pest management. For more information, e-mail zsiddiqi@rollins.com or visit www.orkincommercial.com