Restaurant, New York, what is used to “fumigate”?
So without giving away my job. I work in a chain restaurant in upstate NY. It’s a massive chain, high volume, huge prep team, huge dining rooms(multiple) we do like 30k in sales in one evening. (just painting a picture) we have a LOT of people in and out. anyways we recently have had a roach problem. I guess we have been spraying? And the cleaning staff can’t come in (no one can) for four hours after. I am someone who is terrified of chemicals. I am scared of the BPA’s on the receipt paper, I cringe at the idea of people spraying their lawns. I have a ton of cancer in my family, and clearly unresolved anxiety….can anyone give me an idea of what they are using? Chemical wise? The risks? 4 hours does NOT seem long enough. I’m already angry AF because they should have shut down a month ago because we had them crawling on tables, and on the line near food. Per NYS law (this was not just one or two…) they should have shut down for 24 hours to handle it. I know all restaurants get pests at some point, and I also know that my anxiety is NOT normal or good. (I should probably get therapy) just asking for some more information. What can I do to keep myself safe. Thanks for coming to my Ted Talk.