922.16 REQUIREMENTS FOR BEST MANAGEMENT PRACTICES.

   (a)   All Food Service Establishments shall implement Best Management Practices in accordance with the requirements and guidelines established by the City under its FOG Control Program in an effort to minimize the discharge of FOG to the sewer system.

   (b)   All Food Service Establishments shall be required, at a minimum, to comply with the following Best Management Practices:

      (1)   Installation of floor drain grates/screens. Approved floor drain grates/screens shall be installed in accordance with the Ohio Plumbing Code on all drainage pipes in food preparation areas.

      (2)   Segregation and collection of waste cooking oil. All waste cooking oil shall be collected and stored properly in recycling receptacles such as barrels or drums. Such recycling receptacles shall be maintained properly to ensure that they do not leak. Licensed waste haulers or an approved recycling facility must be used to dispose of waste cooking oil.

      (3)   Disposal of food waste. All food waste shall be disposed of directly into the trash or garbage, and not in sinks. Double-bagging food wastes that have the potential to leak in trash bins is highly recommended.

      (4)   Employee training. Employees of the food service establishment shall be trained by ownership/management at least annually, on the following subjects (Upon request, the City of Aurora can provide BMP training videos to FSE's to assist with this requirement):

         A.   How to "dry wipe" pots, pans, dishware and work areas before washing to remove grease.

         B.   How to properly dispose of food waste and solids in enclosed plastic bags prior to disposal in trash bins or containers to prevent leaking and odors.

         C.   The location and use of absorption products to clean under fryer baskets and other locations where grease may be spilled or dripped.

         D.   How to properly dispose of grease or oils from cooking equipment into a grease receptacle such as a barrel or drum without spilling.

      (5)   Maintenance of kitchen exhaust filters. Filters shall be cleaned as frequently as necessary to be maintained in good operating condition. The wastewater generated from cleaning the exhaust filter shall be disposed properly through a grease interceptor or grease trap.   

      (6)   Kitchen signage. Best management and waste minimization practices shall be posted conspicuously in the food preparation and dishwashing areas at all times.

         (Ord. 2010-184. Passed 2-14-11.)