(A) Every food service establishment shall develop and implement a program for the control of FOG in its operation in order to minimize the discharge of FOG to the sanitary sewer. Such program must include the implementation of best management practices. Best management practices shall include, at a minimum, installation of drain screens, segregation and collection of waste cooking grease, proper disposal of food waste into trash receptacles and not in sinks, maintenance of kitchen exhaust filters, employee training program on proper disposal of food waste and grease, and kitchen signage.
(B) All food service establishments shall provide employee training within 180 days of the effective date of the ordinance adopting this subchapter, to all new employees within ten days of their employment, and to all employees twice each calendar year, on the best management practices including but not limited to the following subjects:
(1) How to “dry wipe” pots, pans, dishware, and work area before washing to remove grease.
(2) 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.
(3) The location and use of absorption products to clean under fryer baskets and other locations where grease may be spilled or dripped.
(4) How to properly dispose of grease or oils from cooking equipment into a grease receptacle such as a barrel or drum without spilling.
(C) 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 city.
(D) A written copy of the best management practices program must be submitted to the Director. If, in the opinion of the Director, the food service establishment continues to adversely impact the sewer system, the Director may require additional FOG pretreatment.
(Ord. 605-C.S., passed 10-1-13)