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FOG Program Manual FATS, OILS, AND GREASE CONTROL PROGRAM MANUAL PUBLIC WORKS DEPARTMENT (714) 229-6740 Mike Smith Water Quality Manager Douglas A. Dancs, P.E. Public Works Director 2 LIST OF ACRONYMS 3 FORWARD 4 FREQUENTLY ASKED QUESTIONS 4 SECTION I: BASIC REQUIREMENTS OF THE FOG PROGRAM 5 SECTION II: KITCHEN BEST MANAGEMENT PRACTICES 6 SECTION III: GREASE INTERCEPTORS 7 A. Operation & Maintenance B. Cleaning C. Inspection D. Record Keeping 8 8 8 9 SECTION IV: PUBLIC EDUCATION 9 SECTION V: PERMITS AND ENFORCEMENT 10 A. Permit Requirements B. Blockages and Sewer Spills C. Violations and Enforcement Responses 10 10 10 SECTION VI: LEGAL REQUIREMENTS 12 APPENDICES 13 A. FOG Wastewater Discharge Permit Application Instructions B. 219– 2 Standard Permit Conditions of Approval C. 219– 3 FSE Training Log D. 219– 4 Exhaust Hood Maintenance Log E. 219– 5 Grease Barrel Collection Log F. 219– 6 Interceptor/Trap Maintenance Log G. 219– 8 Inspection Form—Grease Control Device and Best Management Practices H. BMP 219-A Recommended Pump Out Procedures I. Spill Kit J. BMP Manual K. Supplemental Materials - Grease Interceptor Standard Plan - Tips for the Food Service Industry (English, Spanish, Vietnamese) - Kitchen Best Management Practices (BMP’s) (English, Spanish, ffffffffffffffffffffffffffffffffffff Vietnamese and Korean) SECTION LISTING 3 BMP Best Management Practices CSA Compliance Schedule Agreement EPA US Environmental Protection Agency FOG Fats, Oils, and Grease FSE Food Service Establishment GCD Grease Control Device GI Grease Interceptor O&G Oils and Grease SSO Sanitary Sewer Overflow (sewer overflows/ sewer spills) SWRCB State Water Resource Control Board RWQCB Regional Water Quality Control Board UPC Uniform Plumbing Code LIST OF ACRONYMS 4 Forward Studies in Orange County have concluded that FOG is one of the primary causes of sanitary sewer blockages. Based on information collected by the Santa Ana RWQCB, sanitary sewer system overflows from sewer collection systems have caused numerous beach closures within Orange County. The most prevalent cause of the SSOs is FOG accumulation in the small to medium sewer lines serving FSE’s. The purpose of the FOG Discharge Manual is to facilitate the maximum beneficial public use of the City’s sewer collection system while preventing blockages from FOG discharges. Additionally, the Manual specifies appropriate FOG discharge requirements for FSE’s discharging into the City’s sewer system to protect public health and safety. The FOG Discharge Manual is given in the form of a binder in order to keep all records and logs in one place for the convenience of the establishment operator and the City’s contract inspector. The logs (Forms 219-3 to 219-6) must be kept up-to-date and will be verified by the contract inspector. Extra copies of the Forms 219-3 to 219-6 are provided on the City website: www.cypressca.org This manual shall also establish quantity and quality standards on all wastewater and/or waste discharges containing FOG, which may alone or collectively cause or contribute to FOG accumulation in the sewer facilities causing or contributing to the occurrence of SSOs. FAQs What is FOG? Where does it come from?  “FOG” refers to fats, oils, and grease.  Commonly found in meats, sauces, gravy, dressings, deep-fried foods, baked goods, cheeses, and butter. FOG waste is generated by processing or serving food. What's the problem with FOG? Grease sticks to the insides of sewer pipes (both on your property and in the streets) and over time, the grease can build up and block the entire pipe. When sewer pipelines become blocked with grease, sewage flows out of manholes into the storm drains, eventually making its way into the ocean. Sewer overflows pose a threat to public health, adversely affect aquatic life, and are expensive to clean up. Why do food facilities need to know about FOG? In February 2002, the Santa Ana Regional Water Quality Control Board adopted Order R8-2002-0014, which prohibits sewer overflows and requires Orange County cities to monitor and control these overflows. Cities are also required to develop and implement a FOG Control Program. The program requires restaurants and food preparation facilities to follow but not be limited to:  Implementing kitchen BMP’s  Installing a grease interceptor  Developing a grease control plan  Producing waste-hauling records  Sharing the costs incurred by the City to clean-out blockages in the sewer line How is FOG monitored? How is it enforced? The City of Cypress maintains a sewer collection system map and uses video surveillance cameras to identify blockages caused by FOG. The City of Cypress can use this information to identify the sources that contribute to sewer blockages and can initiate enforce- ment actions against businesses. Those responsible may be liable for:  Physical/monetary damages  Costs incurred by City to respond to the blockage  Fines and penalties How to report Sewage Spills? Contact the City at (714) 229-6760 or (714) 229-6740 to report. Contact the Police Department after hours to report spills. Do not just leave a message. 5 Kitchen Best Management Practices BMPs are practices, procedures, and maintenance activities performed by FSE’s to reduce the FOG in wastewater discharge. BMPs are described in greater detail in the section titled “Kitchen Best Management Practices” located on page 6 of this manual. The legal authority for requiring conformance to BMPs is contained in City Code § 13-85 Record Keeping and Reporting Requirement The Appendix (Forms 219-3 to 219- 6) of this manual contains record-keeping logs that FSE’s shall use to document servicing and mainte- nance of grease control devices, removal of grease, and employee training. FSE’s will be required to keep updat- ed logs. If there are multiple establishments discharging to an obstructed pipeline, it will be assumed that those establishments not follow- ing BMPs contributed to the sanitary sewer overflow. The legal authority for requiring FSE’s to complete and submit a report is contained in City Code § 13- 101. FOG Wastewater Discharge Permit Any FSE proposing to discharge any wastewater containing FOG into the City’s sewer system is required to obtain a FOG Wastewater Discharge Permit online from the City when applying for or renewing its annual business license. The City can refuse to issue a certificate of occupancy for any new construction or business unless a FSE has complied with the ordinance (§ 13-91). Grease Interceptors There are Uniform Plumbing Code requirements, standards, and specifications for FSE’s to install grease interceptors and grease traps to reduce FOG in the wastewater discharges. The legal authority to require the installation of a grease interceptor by FSE’s is contained in City Code § 13-86. Compliance Schedule Agreement (CSA) Criteria to require FSE’s to enter into a CSA may include, but are not necessarily limited to:  Conditions in the wastewater collection line serving the FSE’s  Degree of conformance to BMPs by the FSE  Compliance history of the FSE at that location or other locations A CSA would, but not be limited to, include:  BMPs used by the establishment  Description of the FSE operation  Description of the location and size of any grease interceptors and grease traps pre- sent  Description of how the grease interceptor or grease trap will be maintained (cleaned), including frequency of cleaning  Description of how the FSE will comply with reporting requirements The legal authority for requiring FSE’s to enter into a CSA is contained in City Code § 13-107. Section I: Basic Requirements of the FOG Program 6 Section II: Kitchen Best Management Practices The following BMPs are provided to assist FSE’s with developing procedures to reduce the amount of FOG in their wastewater, thereby reducing maintenance needs and costs of grease control devices. These efforts also minimize the likelihood of causing a blockage that may result in a backup into their or their neighbors’ facilities, a release to the environment, and/or an enforcement action. 1. Employee Training and Awareness  Instruct employees not to pour FOG down the drain and not to dispose of food scraps in sinks  Post “No Grease” signs (in commonly spoke language) above sinks and on the front of dishwashers.  Conduct BMP DVD training sessions twice a year. 2. Garbage Disposals and Drain Screening  To reduce FOG discharge by up to 50%, disconnect and remove garbage dispos- als and scrape food into the trash.  Retain or install a fine meshed screen in the drain of each sink. Clean frequently and place collected material in garbage. All FSE’s are required to remove all food grinders upon: (i) major operational changes take place; or (ii) within 180 days of the effective date of the ordinance City Code § 13-84. 7. Dry Clean up  Use rubber scrapers to scrape food particles and FOG from cookware and dishes into the garbage.  Use food grade paper to soak up oils and grease under fryer baskets. 4. Spill Prevention and Clean-up  Avoid spills: Empty containers before they are full and use a cover when transporting materials that can be spilled.  Dry spills should be swept or vacuumed.  For FOG spills: Block off drains near the spill. Cover spill with absorbent material (sand, saw dust, salt, paper towels, etc.). Dispose of material in trash. 8. Dishwashing and Equipment Cleaning  Use disposable paper products, rather than dishware, to minimize/ eliminate dishwashing.  Pre-wash with hot water and no soap.  Before washing, empty contents into a waste grease container then wipe with paper towels. 9. Grease Control Devices Inspect Grease Control Devices (GCD) every month and conduct regular full cleanings, more often if less than 75% of the trap capaci- ty remains. During every inspection and cleaning, check the integrity of GCD internal baffles and inlet piping flow restrictors. FSE must maintain a record that documents cleaning activities for Grease Control Devices. Form (219-6) is in the Appendix of this manual, titled “Grease Interceptor/Trap Log”. 5. Building Drains Maintenance Have building drains and service lines professionally cleaned at least once per year. 6. Recycling Collect and recycle the oils and fats through one of the area’s licensed grease waste haul- ers. Outdoor Grease Interceptor Indoor Grease Trap 7 General Description and Applicability The installation and maintenance of a grease interceptor is an important measure to ensure that a FSE does not contribute to/ create problems within the wastewater collection system.  Grease traps are small indoor devices.  Grease interceptors are an outside, underground multi-compartment tank that reduces the amount of pollution (FOG) in wastewater, before discharge into the wastewater collec- tion system. Grease interceptors are two-compartment units that apply a physical separa-tion process to detain wastewater and allow FOG and water to separate.  Separated FOG rises to the top  Water flows to the wastewater system from below  Solid materials settle on the bottom.  The floating grease layer is prevented from flowing to the wastewater system by a “Tee” or baffle that is installed on the effluent chamber of the interceptor. Section IV: Grease Interceptors If the volume or nature of food service provided by the establishment dictates significant food preparation, operation of a garbage grinder, or an automatic dishwasher, a discharge of FOG waste is highly likely and a grease interceptor is required. Each new grease control device that is installed to replace or upgrade an existing grease control device will be required to meet all criteria required by the current uniform plumbing code. For properties with multiple FSE’s on a single parcel, each FSE shall be individually and separately responsible for installation and maintenance of the grease interceptor. A single grease interceptor can be used to service multiple FSE’s only upon approval by the Public Works Director for the City of Cypress (City Code § 13-88). 8 Operation & Maintenance Proper operation and maintenance of grease interceptors includes routine inspection, cleaning, pumping, and repair as described in this section. These units are less effective if FOG and solids occupy greater than 25% of the interceptor’s total liquid depth. It is recommended that FSE’s inspect grease interceptors at least once every three months. During each inspection, it is recommended that users document measurement of the grease layer in both compartments by pushing a garden hoe through the grease layer or taking a core sample with a “sludge judge.” During each inspection, FSE’s should open both manholes and confirm that the “Tees” on pipes are intact. A missing, altered, or damaged outlet “Tee” is an impairment of the ability of the grease interceptor to pretreat the wastewater and could result in violations of City Code § 13-86. Inspection Reasonable access to all parts of the FSE shall be made available when inspec- tion and/or sample of the wastewater is required (§ 13- 102A and 13-103). The FSE shall make available, for the purposes of inspection, the following:  Access to grease control devices  Manifests, receipts, and invoices of grease device maintenance  Documents identifying the waste hauler carrier  Documents identifying the disposal site locations Cleaning If the FOG and solids occupy greater than 25 percent of an interceptor’s total liquid depth, the FSE is required to perform a full cleaning of the grease interceptor. Cleaning must be performed by a waste hauler with an approved license from an authorizing agency. Both vaults of a grease interceptor shall be completely empty upon completion of pumping operation. The grease mat, liquids, sludge, and scrapings from the interior walls must be removed. Under no circumstances, may the waste hauler reintroduce the removed water or materials into the sewer system, other than at qualified disposal stations. Flushing an interceptor with hot water, or the use of chemicals or other agents to dissolve or emulsify grease and allow it to flow into the wastewater treatment system, is a violation of City Code 13-106. The FSE is liable for the condition of their pretreatment devices and payment for the cleaning service. The FSE owner or designee may want to witness all cleaning/maintenance activities to verify that the grease interceptor is being fully cleaned and properly maintained. Please refer to BMP 219-A of the Appendix for the pumping practices required of licensed waste haulers. Grease Interceptors: Operation & Maintenance and Requirements 9 Recordkeeping It is required that FSE’s maintain a written record of every time a grease interceptor is inspected and cleaned. It is a violation of City Code when the FSE fails to maintain and keep up-to-date accurate records of all cleaning, maintenance, and removal of FOG wastes (§ 13-101B). Inspection records should document:  Date of inspection  Name of company and person performing inspection  Estimated volume of FOG present  Signature of the manager or designee of the FSE This record (Form 219-6) is provided in the Appendices section of this manual. Cleaning records should document:  Date of maintenance  Name of company and person performing maintenance  Estimated volume of FOG removed  Disposal location  Establishment manager’s or designee’s signature for verification. A manifest from the permitted liquid waste hauler is an acceptable record, if it contains all of the above information. It is required that inspection and cleaning records be maintained on the premises for a period of at least two years and be made readily available to the City of Cypress personnel for review and inspection (§ 13- 101B). Section V: Public Education BMP Brochures and posters in English and Spanish are provided to every FSE in the City’s service area. Websites also have more information regarding FOG: www.cypressca.org The Cypress Department of Public Work’s Sew- er / Wastewater Division is responsible for maintaining the City's sewer collection system. The City’s collection system flows into an Orange County Sanitation District main until it reaches the OCSD system where it is pro- cessed for treatment. https://www.ocsd.com/businesses/source-control- industrial-wastewater-permits/fats-oil-grease- permit The Orange County Sanitation District (OCSD) leads a steering committee that includes all cities and agencies within its service area to develop policies and procedures to comply with the Regional Board order. https://www.waterboards.ca.gov/santaana/water_issues/programs/stormwater/ This is the direct link to the Regional Board Order that discusses waste discharge requirements and deadlines that sewer agencies and municipalities are required to meet. www.epa.gov/owm The United States Environmental Protection Agency’s Office of Wastewater Management (OWM) oversees a range of programs contributing to the well being of the nation’s waters and watersheds. www.ocwatersheds.com The Watershed & Coastal Resources Division is one of six units in the Public Facilities & Resources Department. This division is responsible for developing regional management strategies to preserve, protect, and enhance coastal resources and surface waters throughout Orange County. 10 Permit Requirements All FSE’s are required to obtain a FOG Wastewater Discharge Permit online prior to the intent to discharge wastewater into the sewer system and pay a fee as set by the fee schedule. Grease interceptors shall be required for all new and existing FSE’s during the plan review/building permit process. A variance or a waiver may be granted when certain terms and conditions are met (§ 13-87).  Grease disposal mitigation fee:  FSE’s that operate without a grease control interceptor may be required to pay an annual Grease Disposal Mitigation Fee to equitably cover the costs of increased maintenance and administration of the sewer system.  This section shall not be interpreted to allow a new FSE or existing FSE’s undergoing remodeling or change in operations, to operate without an approved grease interceptor. Blockages and Sewer Spills Blockages: Enforcement activities often commence with investigations of blockages and overflows of the wastewater system. Inspections are used to determine contributing factors and seek visual evidence of FOG waste accumulation between the site of the stoppage or overflow and upstream FSE’s. Section VI: Permits and Enforcement If significant FOG accumulation is observed in the service line of an upstream FSE, that establishment is identified as causing or contributing to the downstream stoppage or overflow. Sewer spills and cleanup costs: Inspection findings are also used to determine cleanup costs. FSE’s determined to have contributed to SSOs or any sewer system interferences may be ordered by the Director to immediately install and maintain a grease interceptor and any other requirements. Violations and Enforcement Responses The City of Cypress has a range of enforcement responses that can be applied. Monetary fines are federally required enforcement responses and are usually one of the last enforcement actions the City will use when encountering noncompliance. Violations include:  Fails to install an approved grease control device  False statement, representation, record, report, plan or other document that is filed with the City  Tampers with or knowingly renders inoperable grease control device  Fails to clean, properly operate, maintain or remove FOG from a grease control device within the required time for such cleaning / maintenance  Fails to keep up-to-date and accurate records of all cleaning, maintenance, and FOG removal and to make those records available to any City Code Enforcement representative or designee, any representative of a local sanitation agency, or any Authorized Inspector  Disposes of, or knowingly allows or directs, FOG to be disposed of in an unlawful manner  Fails to remove all food grinders in the food facility by the date specified by the Ordi- nance  Refuses a City Code Enforcement representative or designee, a local sanitary sewer agency representative, or any Authorized Inspector, reasonable access. Description and Applicability The EPA and City prohibit any user from discharging solid or viscous pollutants, such as FOG wastes, in amounts which will cause obstructions in the wastewater system and interfere with the operation of the wastewater system. The City of Cypress is required by the EPA, the State, and City code, to initiate enforcement actions against users who violate this prohibition. The City of Cypress will initiate enforcement actions for noncompliance, but it is possible for the EPA or State to initiate their own enforcement actions. 11  Introduces additives into a wastewater system for the purposes of emulsifying FOG without the written, specific authorization from the City and sanitary sewer agency.  Fails to pay the Grease Disposal Mitigation Fee  Fails to comply with provisions of the FOG Manual, Ordinance, or any permit issued by the City Procedures the City may take to enforce the FOG Ordinance can include:  Notices of violation  Enter into a compliance schedule agreement (CSA)  Suspension or revocation of waste discharge permit  Costs to reimburse the City to clean and/ or repair the sewer system or sewer facilities  Suspension or termination of sewer and water service  Civil penalties and/or criminal penalties Notices of Violation Notices of violation may include:  Verbal notice  Information compliance review meeting  Inspections  Field notices of observed violations  Notices of violations. An informal conference with the City may be requested and an appeal is available after an informal conference. During an inspection of a FSE, if a violation is noted, a written notice of violation may be served, which identifies:  Specific requirements that were violated  Facts to constitute the violations  Corrective action(s) to be required “Within ten (10) days of the receipt date of this notice, a written explanation of or response to the violation and a plan for the satisfactory correction and prevention thereof must be submitted.” Compliance Schedule Agreement (CSA) Upon determination by the Public Works Direc-tor that a FSE or owner of a property is in non- compliant with its FOG Discharge Permit, any other provision, or needs to acquire and install a grease control device, the Public Works Director may require the permittee, own- er or operator to enter into a CSA (§ 13-107). A CSA must include the following information:  Description of the FSE operation  Description of the location and size of any grease control device present  Description of the FOG BMPs used by the FSE  Description of the procedures to prevent discharges of FOG waste  Description of waste FOG handling, storage, and disposal procedures  Description of how the grease control device will be maintained including frequen- cy of cleaning  Description of how the FSE will comply with quarterly reporting requirements  Signed certification statement by the FSE’s owner or manager The City will provide the FSE with written notice of its acceptance of the FOG control plan. Failure to implement any element of an accepted plan is a violation and subject to enforcement. Administrative Hearing Procedures Any FSE or permit applicant adversely affected by a decision made by the Director may appeal the decision and file a written request for hearing before the City Manager, if such filing is done within 10 days of the decision and accompanied by an appeal fee. 12 No person shall discharge raw or treated sewage or other waste in a manner that results in contamination, pollution, or a nuisance.  Any person who causes or permits a sewage discharge to any state waters:  must immediately notify the local health agency of the discharge.  shall reimburse the local health agency for services that protect the public’s health and safety (water-contact receiving waters).  who fails to provide the required notice to the local health agency is guilty of a misdemeanor and shall be punished by a fine (between $500–$1,000) and/or imprisonment for less than one year. Regional Water Quality Control Board Santa Ana Region (951) 782-4130  Responsible for protect- ing State waters.  Requires the prevention, mitigation, response to and reporting of sewage spills. California Office of Emergency Services (800) 852-7550  California Water Code, Arti- cle 4, Chapter 4, Sections 13268-13271 Any person who causes or permits sewage in excess of 1,000 gallons to be discharged to state waters shall immediately notify the Office of Emergency Services.  California Code of Regulations, Title 23, Division 3, Chapter 9.2, Article 2, Sections 2250-2260 Any person who fails to provide the notice required by this section is guilty of a misdemeanor and shall be punished by a fine (less than $20,000) and/or imprisonment for not more than one year. Allowing sewage to discharge to a gutter or storm drain may subject FSE’s to penalties and/or costs for reimbursing cities or public agencies for clean-up efforts. Below are the pertinent codes, fines, and agency contact information. City of Cypress Department of Public Works (714) 229-6740 Contact the Police Department after hours to report spills, but do not leave a message.  Responsible for protecting city property and streets, the local storm drain system, sewage collection system and other public areas.  City of Cypress Municipal Code, Chapter 13.82: No FSE shall discharge or cause to be discharged into the sewer system FOG that exceeds a concentration level adopted by a Regulatory Agency or that may accumulate and/or cause or contribute to blockages in the sewer system or at the sewer system lateral which connects the FSE to the sewer system. Orange County Stormwater Program 24-Hour Water Pollution Report- ing Hotline 1-877-89-SPILL  County and city water quality ordinances prohibit discharges containing pollutants.  Responsible for preventing harmful pollutants from being discharged or washed by stormwater runoff into the municipal stormdrain system, creeks, bays, and the ocean. Orange County Health Care Agency Environmental Health (714) 834-8787  Responsible for protecting public health by closing ocean/bay waters and may close food- service businesses if a spill poses a threat to public health.  California Health and Safety Code, Sections 5410-5416 Section VII: Legal Authority A. Fats, Oils, and Grease (FOG) Discharge Permit Application Instructions The Public Works Department has transitioned to an online portal powered by OpenGov. This user-friendly operating system has been launched to better serve and manage the needs of both Cypress businesses and residents. In terms of the FOG program, the OpenGov system will be used to manage FOG Permit renewals as well as inspection activities. In addition to providing application services, the new online portal will allow Public Works staff and business owners to interact online with ease as well as reduce the need to make an appointment to visit City Hall for an in-person permitting process. The new online portal also simplifies fee payment procedures by providing secure online payment options. As a facility owner or operator you will need to complete and submit a Fats, Oils and Grease (FOG) Discharge Permit Application online. This must be done through the City’s new online permitting platform. To create a facility profile and apply online, please follow the steps below: 1. Visit https://cypressca.viewpointcloud.com to create a login 2. After logging in, select the Fats, Oils & Grease Control box 3. Select the Fats, Oils & Grease (FOG) Discharge Permit application 4. Complete the application steps and submit We appreciate your continued cooperation in preventing sanitary sewer overflow by means of your FOG compliance. If you have any questions regarding the FOG program or would like to update facility contact information, please call (714) 229- 6741 or contact the City’s Water Quality Manager, Mike Smith, at (714) 229-6752. B-1 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. B-2 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. B-3 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. B-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 __________________________ C FOOD SERVICE ESTABLISHMENT TRAINING LOG (Form 219-3) KEEP ON FILE ON PREMISES FOR NO LESS THAN 2 YEARS. “Think before you put it down the Sink” INSTRUCTIONS: To be filled out by the Food Service Establishment and filed in the FSE On-Site Compliance Binder. Use this form to record training sessions and attendance. All employees must attend a grease control training session twice each year. Training must include distribution of "Best Management Practices" brochure and viewing of the Grease Control Program video. Business Name: Address: Employees: Your signature on this form acknowledges that you have received the "Best Management Practices" brochure and that you have viewed the Grease Control Program video. Date Employee Name Signature DVD Brochure MGR Initial City Code Section 13-101-6B. Documents must be kept on file for no less than two years. It shall be unlawful to make any false statement, representation, record, report, plan or other document that is filed with the City. D EXHAUST HOOD MAINTENANCE LOG (Form 219-4) KEEP ON FILE ON PREMISES FOR NO LESS THAN 2 YEARS. “Think before you put it down the Sink” INSTRUCTIONS: To be filled out by the Food Service Establishment and filed in the FSE On-Site Compliance Binder. Use this form to record cleaning and maintenance of exhaust hoods and ducts, by contracted cleaning services or by regularly scheduled in-house maintenance. Business Name: Address: MANAGER: Your signature on this form acknowledges that the service establishment has performed proper maintenance on its exhaust hoods. Date Serviced by Manager Comments City Code Section 13-101-6B. Documents must be kept on file for no less than two years. It shall be unlawful to make any false statement, representation, record, report, plan or other document that is filed with the City. E GREASE BARREL COLLECTION LOG (Form 219-5) KEEP ON FILE ON PREMISES FOR NO LESS THAN 2 YEARS. “Think before you put it down the Sink” INSTRUCTIONS: To be filled out by the Food Service Establishment and filed in the FSE On-Site Compliance Binder. Use this form to record grease collection pick-up times and volumes. The company collecting the waste grease should sign this form if possible. If this form is not available when pick-ups are made, the collecting company should leave a signed receipt with the collection information. Record that information on this log. Business Name: Address: MANAGER: Your initial on this form acknowledges that the service establishment has disposed of its grease in a lawful manner and accounts accurately for the volume of grease disposed. Date Serviced by Volume MGR Comments City Code Section 13-101-6B. Documents must be kept on file for no less than two years. It shall be unlawful to make any false statement, representation, record, report, plan or other document that is filed with the City. F GREASE INTERCEPTOR/TRAP LOG (Form 219-6) KEEP ON FILE ON PREMISES FOR NO LESS THAN 2 YEARS. “Think before you put it down the Sink” INSTRUCTIONS: To be filled out by the Food Service Establishment and filed in the FSE On-Site Compliance Binder. Use this form to record grease collection pick-up times and volumes. Use this form to record and keep receipts for pumping, inspection and maintenance of your grease interceptor. Business Name: Street Address: Location of Grease Interceptor/Trap: MANAGER: Your initial on this form acknowledges that the service establishment has disposed of its grease in a lawful manner, accounts accurately for the volume of grease disposed and that the interceptor has been maintained properly. If the grease and solids occupy greater than 25 percent of an interceptor’s capacity, the FSE is required to perform a full cleaning of the grease interceptor. Cleaning must be performed by a licensed waste hauler with an approved license from an authorizing agency. Both vaults of a grease interceptor shall be left completely empty upon completion of pumping operation. The grease mat, liquids, sludge, and scrapings from the interior walls must be removed. Under no circumstances, may the waste hauler reintroduce the removed water or materials be reintroduced into the City’s sewer system, other than at qualified disposal stations. Flushing an interceptor with hot water, or the use of chemicals or other agents to dissolve or emulsify grease and allow it to flow into the wastewater treatment system, is a violation of City Code. Since the FSE is the generator of the grease waste, is liable for the condition of their pretreatment devices, and is paying for the cleaning service, the FSE owner or designee may want to witness all cleaning/maintenance activities to verify that the Grease Interceptor is being fully cleaned and properly maintained. Date Serviced by Volume MGR Comments (How was waste disposed? (For example: Recycled, put in trash and etc.) City Code Section 13-101-6B. Documents must be kept on file for no less than two years. It shall be unlawful to make any false statement, representation, record, report, plan or other document that is filed with the City. G GREASE CONTROL DEVICE & BEST MANAGEMENT PRACTICES INSPECTION REPORT (Form 219-8) “Think before you put it down the Sink” Name of Facility: Address:  First Inspection. Date: __________________  Second Inspection  Third Inspection  Follow Up Name/Title of Facility Contact: Phone #: Facility / BMP Inspection: 1. Removal of Food Grinder Installation/usage prohibited per city ordinance 2. Grease Collection Maintenance Log Must be kept current and accessible at all times 3. Exhaust Hood Maintenance Log Must be kept current and accessible at all times 4. Employee Training Log Must be kept current and accessible at all times 5. Drain Screens Installed/Maintained Must be present and in good working condition 6. Food Waste Practices Food Waste to be placed in plastic bags or trash, not in sink(s) 7. Dry Wiping Practices Pots, Pans, Plates to be Dry Wiped of food debris before washing 8. Emergency Spill Response Materials Grease Absorbent Materials present/accessible in event of spill 9. BMP Poster(s) in approved areas BMP Poster visible in all food preparation and dishwashing areas Remarks: ( ) Facility is in COMPLIANCE. No corrective action is required at this time (note any remarks)- BMP ( ) NOTICE OF NON-COMPLIANCE – BMP Facility is not in compliance for the items checked below.  Food Grinder installed or in usage. Remove Food Grinder(s)  Grease Collection Maintenance Log missing/not current.  Exhaust Hood Maintenance Log missing/not current.  Employee Training Log missing/not current.  Drain Screens missing/damaged/clogged.  Food Waste in sink(s) and not in enclosed plastic bag or garbage.  Employee(s) observed not practicing Dry Wiping.  Missing/inadequate/ inaccessible Grease Absorbing Material(s)  BMP Poster(s) missing/obscured/damaged etc.  Other__________________________________ Required corrective action includes:  Remove Food Grinder(s)  Make available/accessible/update Maintenance or Training Log(s)  Install/repair/clean drain screen(s)  Instruct/train employee(s) to observe all listed BMP’s  Make available/accessible Grease Absorbent Material(s) for use in event of spill  Post/repair/replace BMP Poster(s) in all food preparation and dishwashing areas  Other__________________________ Grease Control Device (GCD): Remarks: ( ) Facility is in COMPLIANCE. No corrective action is required at this time (note any remarks)- GCD ( ) NOTICE OF NON-COMPLIANCE – Grease Control Device Facility is in noncompliance of the items checked below.  Interceptor inaccessible for inspection.  Interceptor capacity has been exceeded.  Excessive oil and grease in the sample box.  Discharge (effluent) line restricted  Baffle tubes plugged, submerged, damaged or missing. Required corrective action includes:  Promptly remove any obstruction that does not allow safe and easy access to the interceptor.  Repair or replace baffles.  Pump out interceptor completely. The items checked above must be corrected within_____days from date of this notice. Acknowledgement of receipt by Facility Contact __________________________ Date _________ Print Name: Inspector ______________________________ Date _______ Print Name: City of Cypress – 5275 Orange Avenue, Cypress, CA 90630 (714) 229-6740 H PROPER PUMP OUT PROCEDURE FOR GREASE INTERCEPTOR (BMP 219-A) “Think before you put it down the Sink” If the grease and solids occupy greater than 25 percent of an interceptor’s total liquid depth, the FSE is required to perform a full cleaning of the grease interceptor. Cleaning must be performed by a licensed waste hauler with an approved license from an authorizing agency. Both vaults of a grease interceptor shall be left completely empty upon completion of pumping operation. The grease mat, liquids, sludge, and scrapings from the interior walls must be removed. Under no circumstances, may the waste hauler reintroduce the removed water or materials be reintroduced into the City’s sewer system, other than at qualified disposal stations. Flushing an interceptor with hot water, or the use of chemicals or other agents to dissolve or emulsify grease and allow it to flow into the wastewater treatment system, is a violation of City Code. Since the FSE is the generator of the grease waste, is liable for the condition of their pretreatment devices, and is paying for the cleaning service, the FSE owner or designee may want to witness all cleaning/maintenance activities to verify that the Grease Interceptor is being fully cleaned and properly maintained. Step 1: Skim the entire grease cap and debris from the top of the interceptor. The interceptor may need to be agitated slightly to loosen the grease cap Step 2: Place vacuum tube all the way into the interceptor to suck remaining solids from the bottom. Step 3: Vacuum water out of the interceptor. Step 4: Scrape and clean the sides and bottom of the trap. This may be done by “back flowing” the water from the pump truck or by using a hot water source to pressure wash the interceptor. Make sure the walls and baffles of the trap are completely clean. Step 5: Vacuum remaining water out of the trap. Step 6: Check that the sanitary “T’s” on the inlet and outlet sides of the interceptor are not clogged or loose. Step 7: Make sure that the baffle is secure and in place. Step 8: Inspect the interceptor for any cracks or defects. Step 9: Check that lids are securely and properly seated after completion of pumping. I HAVE A SPILL KIT SO YOU ARE PREPARED At minimum, Spill Kits should include (as shown above):  Bucket  Absorbent  Rags  Broom J-1 Fats, Oils, and Grease (FOG) Best Management Practices (BMP) Manual J-2 What is FOG? FOG stands for fats, oils, and grease. FOG is composed of animal and vegetable fats and oils that are used to cook and prepare food. FOG should be recycled for use in other products, properly disposed of or land applied. Why is FOG a problem? A wastewater system is similar to the human body. Wastewater flows through pipes (arteries), is pumped at pump stations (heart), and is cleaned by the wastewater plant (kidneys). FOG clogs the pipes in the sewer system just like cholesterol clogs arteries. This makes the pumps work harder and can cause them to fail, just like having a heart attack. FOG can cause backups in your sewer lines that can send sewage into your home or restaurant. This creates the risk of disease and illness in addition to potential closure and fines. J-3 Train Your People Train and educate your kitchen staff and other employees about how they can help follow best management practices (BMPs) once implemented. BMPs are most effective when all employees are trained properly and are more likely to be implemented when staff understand why they are needed. J-4 Post ‘No Grease’ Signs In Visible Locations Signs should be easily viewable by staff, especially those working in a kitchen or food preparation area. Post signs in restrooms, over sinks, near all floor drains, dishwashers and anywhere else where water may enter a drain to the sewer. Signs serve as a constant reminder for staff working with FOG. J-5 Use the Most Appropriate Water Temperature Use a water temperature of less than 140º F in all sinks, especially the pre-rinse sink before using a mechanical dishwasher. Temperatures in excess of 140º F will dissolve grease, but it can solidify in the sewer system as the water cools. Water from mechanical dishwashers should not be discharged through a grease trap or interceptor. J-6 Use the 3-Sink System This system will save energy and costs by reducing the need for grease device maintenance: Sink 1: Use to wash Sink 2: Use to rinse Sink 3: Use to sanitize Remember, all sinks should be using water temperatures less than 140º F. J-7 Install Drain Screens Drain screens act as physical barriers, preventing food waste from entering the drain. This will help reduce cleaning costs and prolong the life of grease control devices. All kitchen sinks should have drain screens installed. J-8 Dry Wipe All Pots, Pans, and Plates Use a paper towel or scraper to dry wipe pots, pans, dishware, and food preparation surfaces before washing. Wiping the FOG and food items that remain in pots, pans, and dishware before washing will keep FOG out of grease traps and interceptors. This will result in less frequent cleaning of grease control devices and lower maintenance costs. J-9 Properly Dispose of Food Waste Food waste should never be poured down a drain or into a toilet. Recycling food waste is the best option for a food service establishment because it reduces solid waste disposal costs as well as the costs and maintenance related to grease traps and interceptors. Recycle food waste whenever possible and dispose of food waste that cannot be recycled. J-10 Recycle Waste Cooking Oil There are many companies that specialize in taking waste cooking oil from fryers and other types of equipment and using it to make animal feed or fuels, such as biodiesel. Recycling cooking oil reduces the amount of waste that has to be disposed of as solid waste in addition to helping prolong the life of grease control devices. Recycling also helps to keep FOG out of the sewer system. J-11 Ensure Proper Cleaning of Your Grease Interceptor You are ultimately responsible for the FOG control at your place of business. Witnessing the cleaning of your grease trap or interceptor will ensure the complete removal of all grease and solids.  Be sure that your grease hauler is doing a complete pump- out of the unit and checking for repairs during every service.* *It is important to scrape and clean the walls and baffles during pump-out to maximize the removal of FOG from the interceptor. The materials removed should be thoroughly vacuumed to prevent biological breakdown and the unwanted release of gas.  Make sure you are using a licensed grease hauler  Request copies of all receipts from the cleaning company. J-12 Clean Under Sink Grease Traps At Least Weekly Under sink traps have less volume than grease interceptors and need to be cleaned more frequently. Weekly cleaning by staff will reduce the cost of cleaning any grease interceptors.  Make sure to empty trap completely and wipe down all surfaces.  Water may run through the trap again once finished.  Dispose of recovered grease in closed containers. (Okay to go in dumpster if in closed container)  Do not pour grease down drains or into toilets. Please Note: New food service establishments are not permitted to install grease traps unless given specific authorization. J-13 Clean Grease Interceptors At A Regular Frequency It is the responsibility of each food service establishment to set and maintain an appropriate cleaning interval for their grease interceptor. Grease interceptors require cleaning once FOG and solids have reached 25% of the total liquid depth. Your establishment’s ideal cleaning frequency will depend on the size of your grease interceptor and the level of kitchen activity. If you would like help determining your ideal cleaning frequency, please contact the City’s Water Quality Manager at (714) 229-6752. J-14 Keep All Service Records and Maintenance Logs Current The logs serve as a record of the frequency and volume of cleaning of your grease interceptor(s). This helps the City inspector ensure that your establishment is compliant with the FOG permit. The logs can also help optimize cleaning frequencies and reduce costs. J-15 Clean Exhaust Hoods on a Routine Basis If FOG escapes through the kitchen exhaust system, it can accumulate on the roof of your restaurant. This creates a fire hazard and can also result in FOG runoff entering the storm drain during rain events. J-16 Cover Grease Containers Stored Outdoors Uncovered FOG containers can collect rainwater. This can lead to FOG overflowing onto the ground and entering the storm drain system. To avoid this risk, keep all grease containers covered and use secondary containment for storage containers. Any discharge to the storm drain system can adversely affect local receiving waters and may also result in legal penalties. J-17 Locate Dumpsters and FOG Containers Away From Storm Drains The release of FOG into storm drains can degrade water quality in receiving streams and local waterbodies. Discharging FOG into storm drains can also result in fines and other legal actions. BE AWARE of FOG dripping out of containers or dumpsters and clean immediately. The farther away FOG is stored from a storm drain, the more time someone has to clean up any spills. J-18 Use Absorbent Pads for All Spills Absorbent pads can help to clean up grease and oil that have spilled on the ground near outdoor equipment, containers or dumpsters. The pads can prevent a spill from entering the storm drain system when it rains. Spill kits should be properly equipped and available for staff. Do NOT use “kitty litter” or saw dust. Make sure to properly dispose of absorbent materials in the trash once the spill has been cleaned. J-19 Do  Scrape excess grease into a sealed container and dispose of it in the trash (or containers specifically designated for grease).  Place food scraps in waste containers or garbage bags for disposal with solid wastes, or start a compost pile.  Promote the practice of scraping dishware prior to washing.  Place a wastebasket in the bathroom to dispose of wastes.  Regularly check the FOG levels within grease control devices and maintain updated logs.  Promote the use of the 3 “R’s”: Reduce, Reuse and Recycle. J-20 Do Not  Discharge fats, oils, or grease in concentrations that can cause an obstruction to the sewer flow.  Place FOG in any sinks or toilets.  Discharge butchering wastes (animal tissues, bones, hides, hair, entrails, etc.) of any kind within the sewer system.  Discharge wastewater with temperatures in excess of 140º to any grease control device.  Discharge waste from a food waste disposal unit to any grease traps.  Discharge caustics, acids, solvents, soaps, enzymes or other emulsifying agents into sinks that feed grease traps and/or interceptors.  Discharge fats, wax, grease or oils containing substances that will become viscous between 32º F (0º C) and 150º F (65º C).  Utilize biological agents, chemicals, or enzymes for grease remediation without permission from the sanitary agency receiving the waste.  Clean equipment outdoors in an area where water can flow to the gutter, storm drain or street.  Use the toilet as a wastebasket K Supplemental Materials Ayude a prevenirla contaminación del océano Traùnh Ñeå Daàu, Môõ Laøm Taéc Coáng Raõnh Chaát beùo, daàu vaø môõ (FOG) coù theå laøm taéc heä thoáng coáng raõnh, do ñoù khieán nöôùc coáng chaûy traøn vaøo trong cô sôû cuûa quyù vò vaø vaøo trong heä thoáng thoaùt nöôùc möa chaûy ra ñaïi döông. Ñeå traùnh laøm caùc chaát naøy tích tuï trong heä thoáng coáng raõnh, neân traùnh ñeå caùc chaát naøy xaâm nhaäp vaøo trong coáng raõnh taïi cô sôû cuûa quyù vò. Caùc Phöông Phaùp Thöïc Hieän trong Nhaø Beáp Höùng môõ vaø daàu aên boû ñi trong caùc hoäp ñöïng daïng xaùch tay coù naép ñaäy ñeå taùi cheá. Khoâng ñoå daàu hoaëc môõ xuoáng coáng raõnh. Taùi cheá hoaëc söû duïng caùc vaät lieäu thaám vaø vöùt raùc vaøo trong thuøng raùc. Lau khoâ xoong chaûo, cheùn baùt vaø caùc khu vöïc laøm vieäc ñeå loaïi boû toaøn boä löôïng môõ coù theå nhìn thaáy ñöôïc tröôùc khi röûa. Vöùt boû vaøo trong thuøng raùc. Söû duïng caùc taám löôùi xaû ñeå höùng raùc thöùc aên vaø vöùt boû ñuùng caùch vaøo trong thuøng raùc. Huaán luyeän nhaân vieân veà caùch vöùt boû chaát môõ ñuùng caùch vaø nieâm yeát caùc bieån baùo “KHOÂNG ÑÖÔÏC VÖÙT BOÛ DAÀU MÔÕ” ôû gaàn taát caû caùc boàn röûa hoaëc heä thoáng coáng raõnh. Hình minh hoïa do Thaønh Phoá Los Angeles cung caáp Baûo Trì Löôùi Chaén vaø Caùc Taám Chaën Daàu Môõ Giaûm bôùt löôïng chaát raén ñoïng treân caùc taám löôùi chaén hoaëc taám chaën daàu môõ. Kieåm tra vaø lau saïch caùc taám löôùi chaén daàu môõ thöôøng xuyeân ñeå baûo ñaûm hoaït ñoäng bình thöôøng. Thueâ haõng coù giaáy pheùp haønh ngheà tôùi kieåm tra vaø bôm huùt raùc ra khoûi taám chaën daàu môõ thöôøng xuyeân ñeå baûo ñaûm hoaït ñoäng bình thöôøng. Löu giöõ hoà sô veà baûo trì taïi cô sôû ñeå tham khaûo vaø ñeå cho cô quan ñieàu haønh xem xeùt. Ñeå bieát theâm chi tieát, xin goïi Chöông Trình Quaûn Lyù Nöôùc Möa cuûa Quaän Cam (Orange Caunty Stormwater Program) taïi soá 1-877-89-SPILL (1-877-897-7455) hoaëc tôùi trang maïng ñieän toaùn www.ocwatersheds.com Baùo caùo caùc tröôøng hôïp chaûy traøn nöôùc coáng ôû ngoaøi cô sôû cuûa quyù vò cho Ñöôøng Daây Khaån Veà Baùo Caùo OÂ Nhieãm Nguoàn Nöôùc 24 Giôø Trong Ngaøy cuûa Quaän Cam (Orange County 24-Hour Water Pollution Reporting Hotline) taïi soá 1-877-89-SPILL (1-877-897-7455). Ñoái vôùi caùc tröôøng hôïp khaån caáp, xin goïi soá 911. Giuùp Ngaên Ngöøa OÂ Nhieãm Ñaïi Döông: Höôùng Daãn daønh cho Caùc Cô SôûPhuïc Vuï AÊn Uoáng Ñaïi Döông Baét Nguoàn töø Cöûa Nhaø Quyù Vò Môõ laøm taéc ñöôøng oáng thoaùt nöôùc Hình do Cô Quan Kieåm Soaùt OÂ Nhieãm Nöôùc Khu Vöïc Monterey Cung Caáp QUAÄN CAM Ngaên Ngöøa OÂ Nhieãm Ñaïi döông saïch vaø caùc keânh laïch, soâng hoà, vuøng vònh vaø caùc baõi bieån laønh maïnh laø raát quan troïng ñoái vôùi Quaän Cam. Tuy nhieân, neáu quyù vò ñeå raùc baån töø cô sôû kinh doanh cuûa quyù vò xaâm nhaäp vaøo maùng xoái vaø heä thoáng coáng raõnh thoaùt nöôùc möa, vieäc ñoù coù theå laøm oâ nhieãm nguoàn nöôùc. Heä thoáng coáng raõnh thoaùt nöôùc möa ruùt nöôùc möa töø caùc ñöôøng phoá vaø khoâng bao giôø ñöôïc ñeå nöôùc röûa, raùc, daàu môõ hoaëc caùc vaät lieäu khaùc chaûy vaøo heä thoáng naøy. Khoâng gioáng nhö caùc chaát xaâm nhaäp vaøo heä thoáng thoaùt nöôùc veä sinh (töø boàn röûa vaø boàn veä sinh), caùc chaát xaâm nhaäp vaøo heä thoáng thoaùt nöôùc möa khoâng ñöôïc xöû lyù tröôùc khi chaûy vaøo trong heä thoáng daãn nöôùc cuûa chuùng ta. Ngoaøi ra, caùc ñöôøng oáng thoaùt nöôùc bò taéc coù theå khieán nöôùc thaûi chöa ñöôïc xöû lyù traøo ngöôïc vaøo trong beáp, nhaø veä sinh, caùc ñöôøng phoá trong thaønh phoá, heä thoáng thoaùt nöôùc möa vaø heä thoáng daãn nöôùc cuûa thaønh phoá. Tôø thoâng tin naøy seõ giaûi thích veà caùc böôùc maø cô sôû thöïc phaåm cuûa quyù vò coù theå aùp duïng ñeå giuùp giöõ gìn phaåm chaát nguoàn nöôùc baèng caùch traùnh ñeå raùc baån xaâm nhaäp vaøo heä thoáng thoaùt nöôùc möa vaø traùnh ñeå chaát beùo, daàu môõ laøm taéc ñöôøng oáng thoaùt nöôùc. Lau Doïn Nhöõng Nôi Ñoå Ra Ngoaøi Vaø Duïng Cuï Khoâng bao giôø duøng voøi nöôùc xoái caùc chaát bò ñoå ra ngoaøi vaøo trong maùng xoái, ñöôøng phoá hoaëc heä thoáng thoaùt nöôùc möa! Tröôùc khi lau chuøi moät choã ñoå nöôùc ra ngoaøi trong phoøng beáp, haõy duøng gieû, caùt troän phaân thuù vaät hoaëc caùc vaät lieäu thaám khaùc ñeå thaám. Hoùt ngay nhöõng choã ñoå ra ngoaøi khoâng coù nöôùc vaø vöùt boû vaät lieäu vaøo trong thuøng raùc. Caïo thöùc aên vuïn vaø môõ ra khoûi caùc taám loïc vaø caùc taám thaûm treân saøn tröôùc khi laøm saïch. Vöùt boû thöùc aên ñaõ caïo ra vaøo trong thuøng raùc. Sau khi caïo, laøm saïch caùc taám thaûm traûi treân saøn, boä loïc vaø thuøng raùc trong boàn röûa ñeå giaët gieû lau nhaø hoaëc moät khu vöïc ñöôïc qui ñònh rieâng, coù noái vôùi heä thoáng thoaùt nöôùc veä sinh. Neân thueâ dòch vuï lau chuøi cho caùc hoaït ñoäng naøy. Lau Chuøi Khu Vöïc Ñeå Thuøng Ñöïng Raùc Coù Daàu Môõ/Thuøng Raùc Côõ Lôùn Giöõ cho khu vöïc xung quanh thuøng raùc lôùn khoâng coù raùc vaø caùc loaïi raùc baån khaùc. Khoâng ñoå quaù ñaày thuøng raùc. Ñaäy thuøng raùc lôùn ñeå traùnh coân truøng, ñoäng vaät, nöôùc möa vaø gioù xaâm nhaäp. Lau hoaëc chuøi saïch raùc baån vaø vöùt boû. Thaám nhöõng choã nöôùc ñoå ra ngoaøi baèng caùt troän phaân thuù vaät, khaên lau hoaëc caùc vaät lieäu töông töï. Vöùt vaøo trong thuøng raùc. Khoâng traùng röûa khu vöïc ñöïng thuøng raùc lôùn! Laøm nhö vaäy coù theå khieán daàu môõ vaø raùc xaâm nhaäp vaøo trong heä thoáng thoaùt nöôùc möa. Thueâ ngöôøi thay caùc thuøng raùc bò roø ræ. DUØNG CAÙC TAÁM LÖÔÙI CHAÉN DAÀU MÔÕ ÑEÅ CHAËN CHAÁT BEÙO, DAÀU VAØ MÔÕ. Duøng caùt troän phaân thuù vaät hoaëc khaên lau ñeå thaám nhöõng choã ñoå nöôùc ra ngoaøi. Vöùt vaøo trong thuøng raùc. SÖÛ DUÏNG LOAÏI BOÀN RÖÛA ÑEÅ GIAËT GIEÛ LAU ÑEÅ GIAËT SAÏCH CHOÅI, KHAÊN LAU VAØ THAÛM TRAÛI SAØN. Kitchen Best Management Practices (BMP’s)