All food service establishments (FSEs) shall be required, at a minimum, to implement and comply with the following kitchen BMPs, whenever applicable:
(1) Drain screens (strainers) shall be installed on all drainage pipes in food preparation areas.
(2) 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 they do not leak.
(3) All garbage and food waste shall be disposed of directly into trash bins or containers, and not in sinks, drainage pipes, or the sewer system. Food waste should be disposed of in lined trash bins.
(4) Employee Training: Employees of FSEs shall be trained twice each calendar year in the following areas:
(a) How to "dry wipe/scrape" pots, pans, dishware, and work areas before washing to remove FOG.
(b) How to properly dispose of garbage, food waste, and solids in lined plastic bags prior to disposal in trash bins or containers, to prevent leaking and odors.
(c) The location and use of absorbent products to clean under fryer baskets and other locations where FOG may be spilled or accumulated.
(d) How to properly dispose of cooking oil from fry equipment into a FOG receptacle such as a barrel or drum without spilling.
(e) Training shall be documented, and employee signatures recorded, indicating each employee's attendance and understanding of the practices reviewed. Training records shall be available for review at any reasonable time by the pretreatment coordinator, or designee.
(5) Exhaust filters shall be maintained in good operating condition utilizing frequent cleaning practices. Wastewater generated from cleaning exhaust filters shall be disposed properly.
(6) Kitchen BMP and "NO GREASE" signs, posters, or similar information, in appropriate language(s), shall be prominently displayed in the food preparation and dishwashing areas at all times.
(7) Absorbent materials shall be placed under fryers and other areas where FOG typically or frequently drips or spills.
(8) Covered devices shall be used in transporting FOG to prevent spills.
(9) FOG containers shall be emptied before they are full to avoid accidental or incidental spills.
(10) "Spill Kits" (e.g., absorbent materials) shall be provided and readily available in the event of a spill. (Ord. 2018-19, 2018)