Food Service Establishments | City of Davis, CA

Best Management Practices for Food Service Establishments

Fats, Oils and Grease (FOG)

grease trap The City’s Sanitary Sewer Management Plan and the State Water Resources Control Board Order No. 2006-0003-DWQ require the City to implement measures to reduce the discharges of fats, oils and grease (FOG) into the sanitary sewer. Reduction of FOG discharges requires a grease removal device and the periodic inspection and maintenance of the grease removal device. A grease removal device is used to remove FOG from food service establishment discharges to the sanitary sewer. Grease removal devices may be an in-ground gravity interceptor or a smaller grease trap, usually located above ground.

The City has established written Best Management Practices (BMPs) specifically for food service establishments and other businesses that use a grease removal device (i.e., bakeries, car washes, restaurants, food production) to reduce the amount of fats, oil and grease discharged into the City’s collection system.

Best Management Practices for Food Service Establishments

BMPs for food service establishments are required to be implemented to address the slowdowns, blockages and sanitary sewer overflows caused by FOG discharged into the City’s collection system. BMPs include an established frequency for inspection and maintenance of grease removal devices. BMPs also provide guidance for food service establishments and other businesses in reducing discharges to the stormwater collection system.

In accordance with the City’s Sewer Use Ordinance (33.03.165 Grease Interceptors), limited types of food service establishments may apply for a waiver from installation of grease interceptors. An application is required and is not guaranteed to be approved. Requests for waivers can be submitted to PWWeb@CityofDavis.org.

California Registered Inedible Kitchen Grease Commercial Transporters This list is provided as a courtesy and the City of Davis makes no recommendations or guarantees on these providers.

Why are fats, oils and grease a concern at my business?

When fats, oil and grease enter the wastewater (sewer) system, they can build-up and coat the inside of pipes and pumping stations. This build-up can cause clogs in the wastewater pipes and may cause back-ups into your sinks and drains in the building. This can be costly to remedy and typically requires hiring a licensed plumber. If clogs occur in the wastewater collection system, the backed-up wastewater can end up entering our stormwater drains which discharge to our local creeks and streams untreated. If a back-up or overflow occurs due to your business not implementing best management practices and allowing fats, oils and grease to enter the sewer system, the City will implement civil penalties as well as cost recovery for any time, equipment and reporting related to the event.

How often must I check/clean my grease trap or interceptor?

Grease traps and interceptors must never be more than 25% full of congealed grease, oil, sludge or solid food material. Businesses are responsible for all costs related to the maintenance and operation of their grease trap or interceptor.

Under-counter grease traps should be checked weekly to establish the cleaning frequency needed for each businesses cooking type and customer load. An inspection log should be kept. A grease trap may need to be cleaned more than once per week. All cleaning and maintenance should be documented in a bound logbook.

In-ground grease interceptor should be checked monthly to determine the cleaning frequency needed.

City staff can assist businesses in determining the frequency of checking and cleaning needed. Keep an inspection log and ensure that all grease interceptors are pumped-out and cleaned by a permitted grease hauler. All cleaning and maintenance should be documented and retained for City inspection.

Can I apply for a waiver for my grease trap or interceptor cleaning frequency?

No, the City does not have a waiver for grease trap or interceptor cleaning. The City allows individual food service establishments to set their cleaning schedule based on their individual use, cooking type and customer loading, but grease traps and interceptors can never be more than 25% full of grease, oil, sludge or food material in any stage. If requested, City staff will provide written guidelines on how to self-clean an under-counter trap. If a business trains their staff to properly clean the grease trap, it could save a business the cost of paying for an outside contractor.

Useful Resources:
• How to Clean that Trap: A Training Document for FSEs

Food Service Establishment Inspections

All Food Service Establishments (FSEs) will be inspected one or two times per year, or as often as necessary to ensure proper maintenance procedures are being followed for all grease pretreatment systems, kitchen exhaust fan grease collection tray(s), mat cleaning processes, trash enclosures and kitchen BMP practices. Structural integrity of the various devices will also be verified. Businesses may or may not be informed ahead of time of when an inspection is scheduled. Failure to allow duly authorized inspectors access to the premises at reasonable times to conduct an inspection is a violation of the City’s
Sewer Use Ordinance (Municipal Code 33.03.430 through 33.03.450).

The inspector will look at all equipment and food processing and storage areas, paying special attention to the processes that produce wastewater that is discharged from the facility through the grease removal device. The inspector will also open and inspect the grease trap or interceptor and may request to see all records pertaining to the maintenance and repair of the device. The inspector may look at the kitchen exhaust fan on the roof. If applicable, the inspector will examine the external waste enclosure and/or any solid waste handling areas. The inspector will ask questions to ascertain whether procedures outlined in this document have been implemented. Any deficiencies will be noted by the inspector and the business will receive a copy of the inspection report and a re-inspection date. If the business has not corrected the deficiencies at the time of the re-inspection, they may be billed for the cost of the re-inspection and all future re-inspections.

Businesses are required to keep the following records for three years:

Inspection log for grease traps/interceptors and kitchen exhaust hoods
Records of cleaning and maintenance of grease traps/interceptors and kitchen exhaust hoods
Training log for new and existing employees, minimum annual training and more frequently if BMPs are not followed

These FOG (Fats, Oils and Grease) inspections mainly check for proper fats, oils and grease management, but also look for stormwater concerns and check compliance with the SB 1383 solid waste regulations.

What to expect during an inspection

A business can prepare for their FOG inspection by using the checklists below to see if they are compliant.

Pretreatment checklist

Grease removal device (GRD)
- All grease removal devices must be maintained properly. A grease interceptor is not considered to be properly maintained if for any reason it is not in good working condition with all internal required plumbing of proper design and length in place, or if the operational fluid capacity has been reduced by more than twenty five percent by the accumulation of floating and settled solids, oils, and greases.
- All records of cleaning/maintenance of the GRD need to be kept on site in the FSE Compliance Binder for a period of 3 years.
Exhaust fan(s)
- Exhaust hoods must be cleaned and maintained properly. According to the National Fire Protection Association, exhaust hoods should be inspected/cleaned semi-annually for moderate volume cooking operations or quarterly for high volume operations.
Ordinances (single use bags, food ware, styrofoam, straws)
- Single-use carryout bags shall not be used in the City of Davis and any reusable plastic bags must be at least 2.25 mils thick.
- Disposable food service items used by food providers shall be reusable and/or recyclable or compostable and contain no polystyrene foam (styrofoam).
- Restaurants must ask each customer if the customer wants a single-use straw before providing one.
- Single-use serving ware, accessories and condiments shall be individually available (not as a combined packet) and only given upon request.
Rendering bin (used kitchen oil)
- The rendering bin must to be clean, in functioning order, and remain closed when not in use.
- All records of cleaning/service of the rendering bin need to be kept on-site in the FSE Compliance Binder for a period of 3 years.
Waste enclosure
- Waste area needs to be clean of debris on the ground and all bins must be closed when not in use.
Employee training (F.O.G.)
- Conduct training at least annually, at time of hire, and as needed for all employees regarding FOG BMP’s. Record all employee training in the FSE Compliance Binder.
- Post BMP signage as required. You may request posters from the City of Davis
Kitchen mat cleaning
- Kitchen mats must only be washed in a mop sink or other acceptable alternative with drains to the sanitary sewer.
Other BMP’s
- All sinks (as well as floor sinks) must have fine mesh screens.

Solid Waste Inspection Requirements

During an inspection, compliance with solid waste regulations will also be verified. Specifically, the items listed below.

Facility has adequate services from Recology for paper, containers, cardboard, and organics
- If you have an insufficient number of waste bins/pick-ups or damaged bins contact Recology Davis for information on how to increase services and/or replace damaged containers.
Designated cardboard area
- Either a cardboard bin from Recology Davis or a designated space (with signage) must be available to employees. You may request signage from the City of Davis.
Organics bin in restroom(s)
- When paper towels are offered, an organics container as well as the landfill container must be supplied in the restroom(s).
Customers have recycling and organic waste bins next to each trash bin
Businesses must supply, and allow access to, an adequate number, size and location of collection bins (organic, landfill, recycle containers and paper) with sufficient labels and/or colors for employees, contractors and customer use. You may request bins and labels from the City of Davis.
Waste bins must be color and/or label compliant. You may request bins and labels from the City of Davis.
- Color requirements: Bins must be color-coded (trash = gray or black, recycling = blue, organics = green). Either the lid and/or the body of the container must be color-compliant. Existing bins do not need to be replaced until January 1, 2036, but all new bins purchased after January 1, 2022 must be color-compliant. Businesses can continue to use their existing waste bins for customers, regardless of the color, as long as they are clearly labeled to show what can be placed inside.
- Labeling requirements: Bins must be clearly labeled with what can and cannot go inside the bin.
Waste bins sorted correctly
- Provide information to all employees on waste diversion requirements and how to properly sort recyclables and organic waste into the correct bins. Record all employee training in the FSE Compliance Binder.
Annual education (waste separation)
- Provide information at least annually, at time of hire and as needed to all employees on waste diversion requirements and how to properly sort recyclables and organic waste into the correct bins. Training tools are available from the City. Record all employee training in the FSE Compliance Binder.
Waste bins monitored regularly for contamination
- Periodically inspect all waste bins for contamination. If contamination is found, businesses need to inform employees of the requirements to sort waste properly. Training tools are available from the City. Record all contamination monitoring in the FSE Compliance Binder.

More information on waste diversion requirements for businesses.

Food Service Establishment Compliance Binder

During a FOG inspection, businesses will receive a Food Service Establishment Compliance Binder. This binder is provided to Food Service Establishments (FSEs) in Davis as a courtesy to keep track of various state and local environmental regulations. City Environmental Program Staff will perform annual inspections at FSEs to check grease traps, waste sorting and compliance with these regulations. During these annual inspections, this binder will be checked and updated as needed.

FSEs should keep this binder in a safe location where employees have access to this information.
Save grease trap cleaning logs in this binder to make annual inspections run smoother.
Include a review of the information in this binder along with all new employee training and review this information annually (or more frequently if needed) to refresh the knowledge of requirements, BMP’s and regulations.
Recordkeeping worksheets are included in the binder to help keep track of compliance with regulations.

Compliance Binder Contents:

Useful Resources:
• How to Clean that Trap: A Training Document for FSEs

Thinking About Opening a Food Service Establishment?

If you are planning to open a restaurant, bakery, car wash or any business that sells food or beverages, be sure to plan for pretreatment and solid waste management. Please see the sections above on Fats, Oils and Grease and Food Service Establishment Inspection for details on what will be required of all food service establishments.

Some food service establishments may qualify for a Grease Removal Device Waiver, where they would be allowed an exemption from having to install a grease trap. Please see below from the City Municipal Code Chapter 33.03.165 Grease Interceptors

(e) Limited types of FSEs may apply for a waiver from installation of grease interceptors. FSEs that may be eligible for a waiver are listed below. Final determination is subject to the general manager.

(1) Specialty coffee serving only;

(2) Non-fat yogurt facilities;

(3) Bagel/pastries shops, with heating and warming only;

(4) Sandwich shops with no capabilities for on-site food cooking other than heating/warming;

(5) Beverage service only with incidental heating/warming;

(6) A FSE that can demonstrate to the general manager’s satisfaction that suitable conditions for the installation of a gravity grease interceptor do not exist.

However, in no case shall a FSE be exempted from installing one or more hydromechanical grease interceptors. Hydromechanical grease interceptors shall be subject to the requirements set forth in subsections (b) and (c) of this section. (Ord. 2403 § 1, 2013)

Food Service Establishment Questionnaire (PDF)

More information coming soon.