A. All fixtures, equipment and drain lines located in a facility's food preparation or clean-up areas, which are sources of FOG, shall be connected to a pretreatment device except as outlined in Section 13.36.400 of this article. Dishwashers or other fixtures discharging emulsifying agents, such as detergents, should be located such that their potential to adversely impact the operation is minimized. All wastestreams containing FOG within FSF shall be directed to a pretreatment device.
B. The following types of equipment or fixtures have been identified as sources of FOG and shall be connected to a pretreatment device:
• Pre-rinse and or pre-wash sinks;
• Two, three or four compartment sinks;
• Meat prep sinks;
• Wok stoves;
• Kitchen floor drains;
• Floor sinks;
• Mop sinks 1 ;
• Food prep sinks;
• Hand sinks 2 ;
• Dishwashers;
• Self cleaning ventilation/exhaust hood and
• Good waste disposal units 3 .
1 Depending on use, the requirement to drain through a pretreatment device may be appealed to the director as outlined in Section 13.36.075.
2 A hand wash sink located in the kitchen area shall either discharge through a pretreatment device or have a sign posted above it stating clearly in all applicable languages: "HANDWASH SINK ONLY! NO FOOD PREPARATION OR DISHWASHING ALLOWED."
3 Discharges from food waste disposal units must drain through a minimum three-eighths-inch screen or solids separator prior to the pretreatment device.
(Ord. 2013-32 (part), 2013)