FOG Control program for restaurants

Fats, oils, and grease (FOG) is a byproduct of cooking and often unintentionally enters the sewer system by washing greasy kitchen equipment, like hood filters, or cookware in the three compartment sink. Washing FOG down the sink can cause grease to build up in the plumbing lines and lead to a sewer spill. Sewer spills are a public health threat that will require your business to close and can lead to beach closures if the sewage discharges to the storm drain system.

To help eliminate FOG related sewer spills and backups, the City will inspect restaurants and other food service establishments that produce FOG and provide them with the educational tools needed to help minimize the introduction of FOG into your facilities plumbing lines and City sewers.

Posting signs

Posting "NO GREASE" signs will remind your employees not to pour used cooking grease, hood-vent grease, or any other used fats and oils down the sink drain. Contrary to popular belief, adding hot water, detergent, or even commercial degreasers does not liquefy the grease long enough to escape your drains. Posting signs will remind employees to use the recycle container.

Training Staff

Restaurant staff in the back of the house should be trained every 6 months to remind them of the importance of controlling FOG. You may use the training manual linked below to educate your employees. All employees should sign the training log indicating they have been trained. Keep this training log in an easily accessible area for inspectors to review during inspections. Helpful Guides: Training Manual; Training Log

Responding to Sewer Spills

If a sewer spill is occurring follow these steps:

1. Stop all activities, especially food preparation and dishwashing, and contain the spill immediately
2. Prevent the overflow from entering gutters, sidewalks, roadways, and especially storm drains.
3. Contact the Orange County 24-Hour Water Pollution Hotline at (877) 89-SPILL(77455).
4. Report all sewer spills to Fountain Valley Public Works during business hours at (714) 596-4600 or call (714) 593-4485 after business hours.

Grease Ordinance

Summary

• Food Service Facilities
  Grease interceptors are required at Food Service Facilities that:
  • Are newly constructed
  • Undergo remodeling or a change in operations
  • Have had a sewage spill since May 20, 2001:
    • Remodeling is physical change to the facility that requires a permit, or involves any 1 or more combination of the following:
      • Under-slab plumbing in the food processing area
      • A 20% increase in the net public seating area
      • A 20% increase in the size of the kitchen area
      • Any change in the size or type of food preparation equipment
• No Certificate of Use and Occupancy is issued to a facility that is required to have a grease control device until such device has been installed, inspected and approved.
• Food Facilities that remain in continuous operation and were never required to install an interceptor and have never caused a sewage spill can operate without an interceptor.
• Installation of food grinders at new food facilities is prohibited.
• If it is impossible or impractical to install a grease interceptor, the owner shall agree to comply with such measures as the Building Official shall impose to mitigate the problems, including any combination of the following:
  • Installation of other devices, such as grease traps:
    • Security and other assurances that appropriate maintenance will occur; and
    • The posting of bonds or payment of such amounts of money as will reimburse the city for its costs in performing preventative or remedial work.
• The owner and/or operator of a food facility with grease interceptor is required to keep all manifests, receipts, and invoices of all cleaning, maintenance, and grease removal of/from the grease control device for no less than 2 years.
• Food screens are required on all kitchen sinks and floor drains.

Grease Interceptor

Operation & Maintenance

• Operation of the grease interceptor (JPG) slows the flow of wastewater and allows the grease, fats, oils, and solids to separate as shown below. The treated wastewater then flows to the city sewer system.
• Maintenance is performed by a licensed Liquid Waste Hauling Company. This service ensures that the grease, solids, and liquids are completely removed from the grease interceptor and disposed of properly.
• Service is typically required 4 times per year, depending on type and volume of food preparation at the business.
• Minimum tank size capacity is 750 gallons.

Multiple Family Units

Interceptors are required in new Multiple Dwelling Units and for Multiple Dwelling Units which have experienced a sanitary sewer overflow (SSO). Download a copy of the City of Fountain Valley Grease Interceptor Cleaning Record (PDF).

If it is impossible or impractical; to install an interceptor in an existing Multiple Dwelling Unit that had sewage spill, the owner shall agree to comply with measures that the Building Official shall impose to migrate the problems likely to be caused by the Multiple Dwelling Unit, including any combination of the of the following:

• Installation of other devices, such as grease traps
• Security and other assurance that appropriate maintenance will occur
• The posting of bond or payments of such amounts of money as will reimburse the city of its cost in performing extra line cleaning or similar preventative or remedial work.