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. Best Management Practices shall include, at a minimum, installation of drain screens, segregation and collection of waste cooking oil, and proper management, disposal of food waste into the trash or garbage, maintenance of kitchen exhaust filters and kitchen signage. Specific requirements shall be specified in the FOG Wastewater Discharge Permit.
C. All Food Service Establishments shall provide employee training within 180 days of the effective date of the Ordinance adopting this Chapter, to all new employees within ten days of their employment, and to all employees twice each calendar year, on the Best Management Practices. Training shall be documented and employee signatures retained indicating each employee's attendance and understanding of the practices reviewed. Training records shall be available for review upon request by the FOG Control Program Manager or an authorized inspector.
(Ord. 3051 § 1 (part), 2004).