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Sec. 27.92. - FOG PROHIBITIONS: <br />A Disposal of FOG or any food waste containing FOG directly into drains leading <br />to sewerage facilities is prohibited, except in accordance with this Article and <br />applicable building codes and regulations. <br />B. Discharge of wastewater with a temperature higher than one hundred forty (140) <br />degrees Fahrenheit to or through a grease control device is prohibited. <br />C. Discharge of wastewater from dishwashers to or through a grease control device <br />is prohibited. <br />D. Water closets, urinals and other plumbing fixtures conveying human waste shall <br />not drain to or through any grease control device. <br />E Discharge of solvents or additives that emulsify grease into drainage pipes <br />leading to or through a grease control device is prohibited. <br />F. Use of biological additives, including but not limited to enzymes, into drainage <br />pipes leading to or through a grease control device is prohibited. <br />Sec. 27.93. - MANAGEMENT TO PREVENT FOG: <br />All Food Service Establishments must follow Silicon Valley Clean Water's Best <br />Management Practices (BMPs) for Fats, Oils, and Grease or other BMPs approved by <br />the Director. <br />Sec. 27.94. GREASE CONTROL DEVICE MAINTENANCE RECORDKEEPING: <br />A All Food Service Establishments are required to keep maintenance records for <br />their grease traps, interceptors, and mechanical grease control devices for a <br />minimum of three (3) years. Records must be maintained on site and readily <br />available for review by environmental inspectors. <br />B. Cleaning Method: Professional Pumping Company. <br />1. All Food Service Establishments that use a professional pumping company <br />to maintain their grease traps, interceptors and mechanical grease control <br />devices must establish a system to keep maintenance records from their <br />professional pumping company on site. If a Food Service Establishment has <br />more than one grease control device, it must maintain separate maintenance <br />records for each one. <br />Receipts from professional pumping companies must include the following <br />information: (a) Pumping company name, address, and phone number; (b) <br />Truck IKG (Inedible Kitchen Grease) number; (c) Date and time of pumping <br />service; (d) Location of each grease control device; (e) Size and type of <br />grease control device; (f) Approximate quantity of grease and solid food waste <br />ATTY/ORD.506/CC FOG ORDINANCE <br />REV: 1-29-20 EI <br />Page 5 of 18 <br />