(a) Drain Screens.
(1) Drain screens shall be installed on all drainage pipes in food preparation areas for existing food service establishments by December 1, 2022.
(2) After December 1, 2022, drain screens shall be installed on all drainage pipes in food preparation areas for all new food service establishments deemed by the Director to generate grease.
(b) Waste Cooking Oil.
(1) All waste cooking oil shall be collected and stored properly in recycling barrels or drums.
(2) Such recycling barrels or drums shall be maintained appropriately to ensure they do not leak.
(3) Licensed haulers or an approved recycling facility must be used to dispose of waste cooking oil.
(c) Food Waste. All food waste shall be placed in enclosed plastic bags and disposed of directly into the trash or garbage, and not in sinks.
(d) Employee Training.
(1) Employees of the food service establishment shall be trained by January 1, 2023, and twice each calendar year thereafter, on the following subjects:
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 barrel or drum without spilling.
(2) Training shall be documented and employee signatures retained indicating each employee's attendance and understanding of the practices.
(3) Training records shall be available for review at any reasonable time by the Authorized Inspector.
(e) All best management practices shall be posted conspicuously in the food preparation and dishwashing areas at all times.
(Ord. 2022-60. Passed 10-4-22.)