HomeMy WebLinkAboutFOGControlPlanFOG CONTROL PLAN
Company/Facility Name:
Facility Address:
Mailing Address:
On-Site Facility Manager/Director:
Business Phone Number:
Business Fax Number:
Does this company own or rent the building? Own Rent
Property Owners Name:
Property Owners Address:
Fats, Oils, and Grease (FOG) cause many problems in sanitary sewer lines. FOG collects
on the sides of the pipes, causing sewer blockages that result in sanitary sewer overflows.
The costs of increased maintenance on the sewer lines to prevent blockages are high. The
city has implemented a FOG program to eliminate FOG from our sewer system and meet
King County Metro requirements for sewer discharge. If any kind of visible sheen exists,
the discharge is in violation of the standards. Under Auburn City Code 13.20.140 section
B, FOG discharges into the sewer system shall not exceed 100 mg/L, the equivalent of
one teaspoon of FOG in thirteen gallons of water. The purpose of this FOG Control Plan
is to implement practices which will reduce the amount of FOG entering Auburn's sewer
system.
1. Choose the one description that best describes the facility for which this FOG Control
Plan is being completed for:
Fast Food Restaurant
Full Service Restaurant
Drive through (only) Restaurant
Seasonal Restaurant
Coffee Shop
Bakery
Supermarket
Hospital
Nursing Home
College/University/School
Club/Organization
Company/Office Building
Other (please describe below)
2. What is the seating capacity at your place of business?
0 to 50 51 to 100 101 to 250
3. Check off each day that you are open for business:
Monday Tuesday Wednesday
_ Friday Saturday Sunday
4. Check off the following meals that are served at your facility:
Breakfast
Snack/Coffee
Lunch
Food Prep. Only
Dinner
Over 250
Thursday
5. List how many of each of the items below are present in your kitchen facilities:
Floor Drains
Tilt Kettles
Three Bay Pot Sink
Prerinse Sink
Other
Grills
Garbage Grinder
Two Bay Sink
Mop Sink
Other
Ovens
Dishwasher
Single Bay Sink
Fryolator/Deep Fat
Fryer
6. Check each of these Best Management Practices you and your staff actively use to
prevent FOG discharge to the sanitary sewer system:
Train kitchen staff in FOG reduction techniques
Dry wipe or scrape pots, pans, and dishware prior to washing
Post "No Grease" signs above sinks
Water temperature less than 140 °F
Collect waste fryer grease, grill grease, and cooking oils for recycling
Proper food waste disposal (in trash, not down drain)
Installation of grease trap or grease interceptor
Scrape and sweep up spills before using water for clean up
Grease covered and stored away from drains
Routine cleaning of kitchen exhaust system filters (done in sink connected
to grease retention device)
Drain screens installed on all drains
Eliminate garbage grinders
Skim or filter fryer grease daily and change the oil only when necessary
Mop water and mat cleaning water discharged to the sanitary sewer
Other:
7. Describe your specific performance goals and implementation schedule including grease
interceptor/trap cleaning frequency. If your staff will be cleaning the grease trap,
include cleaning procedures (see grease trap handout). Cleaning requirements can be
found in Auburn City Code 13.22.070.
8. Please attach the following items as part of this FOG Control Plan:
• Schematics of process areas illustrating drains and discharge points connected to
the sewer. Building plumbing plans may be submitted.
• A copy of the menu or product list, if applicable
Please be aware that per ACC 13.22.090 the City of Auburn has the right to inspect the
facilities to ensure compliance with Auburn City Code and the provisions of this
agreement. Failure to comply with an inspection request can result in the loss of the
business license.
Signature of owner(s)
Owner
Owner
Date
Date