FOG Permit Standard Conditions of ApprovalDate Printed 1/13/2005
1 of 4
Fats, Oils, Grease Wastewater Discharge
Permit Standard Conditions of Approval
(Form 219-2)
“Think before you put it down the Sink”
1. Limits on discharge of FOG and other priority pollutants.
1.1. Introduction of any additives into any establishment’s wastewater system for
the purpose of emulsifying FOG is prohibited.
1.2. Disposal of waste cooking oil into drainage pipes is prohibited. All waste
cooking oils shall be collected and stored properly in receptacles such as
barrels or drums for recycling or other acceptable methods of disposal.
1.3. Discharge of wastewater from dishwashers to any grease trap or grease
interceptor is prohibited.
1.4. Discharge of wastewater with temperatures in excess of 140˚F to any grease
control device, including grease traps and grease interceptors, is prohibited.
1.5. The use of biological additives for grease remediation or as a supplement to
interceptor maintenance is prohibited, unless written approval for the Director
is obtained.
1.6. Discharge of wastes from toilets, urinals, wash basins, and other fixtures
containing fecal materials to sewer lines intended for grease interceptor
service, or vice versa, is prohibited.
1.7. Discharge into the sewer system of any waste which has FOG as well as
solid materials removed from the grease control device is prohibited. Grease
removed from grease interceptors shall be wastehauled periodically as part of
the operation and maintenance requirements for grease interceptors.
Licensed wasthaulers or an approved recycling facility must be used to
dispose of FOG, including waste cooking oil.
1.8. Installation of food grinders are prohibited unless specifically allowed in
writing by the Director.
2. Requirements for proper operation and maintenance of grease interceptors and
other grease control devices.
2.1. Grease Interceptors shall be maintained in efficient operating condition by
periodic removal of the full content of the interceptor which includes
wastewater, accumulated FOG, floating materials, sludge and solids.
2.2. All existing and newly installed grease interceptors shall be maintained in a
manner consistent with a maintenance frequency approved by the Director
pursuant to this section.
2.3. No FOG that has accumulated in a grease interceptor shall be allowed to
pass into any sewer lateral, sewer system, storm drain, or public right of way
during maintenance activities.
3. Grease interceptor maintenance frequency and schedule.
Date Printed 1/13/2005
2 of 4
3.1. All establishments with grease interceptors may be required to submit data
and information necessary to establish the maintenance frequency of the
grease interceptors and shall be determined in one of the following methods:
3.1.1. Grease interceptors shall be fully pumped out and cleaned at a
frequency such that the combined FOG and solids accumulation does
not exceed 25% of the total liquid depth of the grease interceptor. This is
to ensure that the minimum hydraulic retention time and required
available volume is maintained to effectively intercept and retain FOG
discharged to the sewer system.
3.1.2. All establishments with a grease interceptor shall maintain their grease
interceptor not less than every 6 months. Grease interceptors shall be
fully pumped out and cleaned quarterly when the frequency described in
paragraph (1) of this section has not been established. The maintenance
frequency shall be adjusted when sufficient data have been obtained to
establish an average frequency based on the requirements described in
paragraph (1). The City may change the maintenance frequency at any
time to reflect changes in actual operating conditions. Based on the
actual generation of FOG from an establishment, including food service
establishments that generate FOG, the maintenance frequency may
increase or decrease.
3.1.3. If the grease interceptor, at any time, contains FOG and solids
accumulation that does not meet the requirements described in (1), any
establishment, including food service establishments generating FOG,
shall be required to have the grease interceptor serviced immediately
such that all fats, oils, grease, sludge, and other materials are completely
removed from the grease interceptor. If deemed necessary, the Director
may also increase the maintenance frequency of the grease interceptor
from the current frequency.
4. Requirements for implementation of Best Management Practices and installation
of adequate grease interceptor and/or grease control device.
4.1. All establishments shall implement Best Management Practices in
accordance with the requirements and guidelines established by the City in
an effort to minimize the discharge of FOG to the sewer system.
4.1.1. All establishments shall be required, at a minimum, to comply with the
following Best Management Practices:
4.1.2. Installation of drain screens. Drain screens shall be installed on all
drainage pipes in food preparation and kitchen areas.
4.1.3. Segregation and collection of waste cooking oil.
4.1.4. Disposal of food waste. All food waste shall be disposed of directly
into the trash or garbage, and not in sinks or toilets.
4.1.5. Employee training. Employees of the food service establishment shall
be trained within 180 days of the effective date of this Chapter, and twice
each calendar year thereafter, on the following subjects:
4.1.5.1. How to “dry wipe” pots, pans, dishware and work areas before
washing to remove grease.
Date Printed 1/13/2005
3 of 4
4.1.5.2. How to properly dispose of food waste and solids prior to
disposal in trash bins or containers to prevent leaking and odors.
4.1.5.3. The location and use of absorption products to clean under
fryer baskets and other locations where grease may be spilled or
dripped.
4.1.5.4. How to properly dispose of grease or oils from cooking
equipment into a grease receptacle such as a barrel or drum
without spilling.
4.1.6. Maintenance of kitchen exhaust filters. Filters shall be cleaned as
frequently as necessary to be maintained in good operating condition.
The wastewater generated from cleaning the exhaust filter shall be
disposed properly.
4.1.7. Kitchen signage. Best management and waste minimization practices
shall be posted conspicuously in the food preparation and dishwashing
areas at all times.
5. Requirements for maintaining and reporting status of Best Management
Practices.
5.1. 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 at any reasonable time by the
Director and/or his designee.
6. Requirements for maintaining and submitting logs and records, including waste
hauling records and waste manifests.
6.1. The Establishment shall be required to keep all manifests, receipts and
invoices of all cleaning, maintenance, grease removal of/from the grease
control device, disposal carrier and disposal site location for no less than two
years. The Establishment shall, upon request, make the manifests, receipts
and invoices available to the Director or his designee. These records may
include:
6.1.1. A logbook of grease control device cleaning and maintenance
practices.
6.1.2. A record of Best Management Practices being implemented including
employee training.
6.1.3. Copies of records and manifests of wastehauling interceptor contents
and/or waste cooking oil disposal.
6.1.4. Records of sampling data and sludge height monitoring for FOG and
solids accumulation in the grease interceptors.
6.1.5. Any other information deemed appropriate by the Director to ensure
compliance with this Chapter.
7. Requirements to self-monitor.
7.1. The City may require establishments to construct and maintain in proper
operating condition at the establishment’s sole expense, flow monitoring,
constituent monitoring and/or sampling facilities.
Date Printed 1/13/2005
4 of 4
7.2. The location of the monitoring or metering facilities shall be subject to
approval by the Director.
7.3. Establishments may also be required by the Director to submit waste analysis
plans, contingency plans, and meet other necessary requirements to ensure
proper operation and maintenance of the grease control device or grease
interceptor and compliance with this Chapter.
7.4. Establishments shall not increase the use of water or in any other manner
attempt to dilute a discharge as a partial or complete substitute for treatment
to achieve compliance with this Chapter.
8. Requirements for the FSE to construct, operate and maintain, at its own expense,
FOG control device and sampling facilities.
9. Consent by the operator of the FSE for the City and other Regulatory Agencies to
inspect the FSE to confirm compliance with this Chapter, the Sewer WDRs and
other applicable laws, rules and regulations, including any NPDES permit
applicable to the City.
10. Additional requirements as otherwise determined to be reasonably appropriate by
the Director to protect the City's system or as specified by other Regulatory
Agencies.
11. Other terms and conditions, which may be reasonably applicable to ensure
compliance with this Chapter as determined by the Director.
11.1. ___________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
11.2. ___________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
11.3. See Attached Sheet __________________________