a. Grease capturing equipment must be operated and maintained effectively and properly at all times, and in accordance with any rules and regulations issued by the General Manager and the Department. Food Service Establishments shall be required to keep and/or provide equipment maintenance and service logs or receipts, and to retain such logs on-site.
b. Grease capturing equipment shall be maintained at a frequency such that the combined fats, oil and grease and solids accumulation does not exceed 25% of the total hydraulic depth of the equipment.
c. Food Service Establishments shall comply with any Department directive to increase the frequency of Grease Capturing Equipment servicing, if the frequency of servicing is not adequate to ensure that the combined fats, oil and grease and solids accumulation does not exceed 25% of the total hydraulic depth of the equipment.
d. In addition to the specific grease capturing equipment operation and maintenance requirements in this Article, Food Service Establishments must follow the manufacturers' recommendations and guidelines for appropriate operation and maintenance of the grease capturing equipment. Information on the manufacturer-recommended operations and maintenance of the grease capturing equipment shall be retained on-site by the Food Service Establishment.
e. Gravity Grease Interceptors shall be serviced and emptied of accumulated waste content as required to maintain efficient operations and shall be pumped out and cleaned only by a waste hauler certified by the California Department of Food and Agriculture.
f. Grease Capturing Equipment Waste that is removed by any means other than self-cleaning must be removed by a grease hauler certified by the California Department of Food and Agriculture. The maintenance records signed by the certified grease hauler shall be retained on-site by the Food Service Establishment for three years.
g. Materials removed from grease capturing equipment shall not be reinserted into the interceptor or allowed to pass into the sewerage system.
h. Best Management Practices regarding maintenance and operations of grease capturing equipment, specified by the Department, shall be implemented by all Food Service Establishments.
(Added by Ord. 18-11, File No. 101147, App 2/16/2011)