6.4.1. Contain and/or minimize the discharge.
6.4.2. Identify and notify the responsible party.
6.4.3. Collect information, estimate discharge volumes and capture photo documentation.
6.4.4. Begin cleanup of the discharge (concurrently with 7.4.3.)
6.4.5. Notify all applicable Federal, State, regional and local agencies.
6.4.6. Notify Public Works management up through the Director of Public Works.
6.4.7. Inform the Public Works Department, Engineering Division for an assessment and recommended course of action if the problem cannot be corrected through normal maintenance efforts.
6.5. Private property owners will be billed for all City costs, including overhead, associated with the response or cleanup of a spill caused as a result of activities on their property.
7. Attachments
Attachment A:
Attachment B:
Attachment C:
Attachment D:
Detailed Sanitary Sewer Overflow Response Procedures
Detailed Subsurface Sewer Leak Response Procedures
Sanitary Sewer Overflow Report Form
Calculation of Sanitary Sewer Overflow Volumes
4~4
Penelope Culbreth-Graft, DPA, City Administrator
808
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ATTACHMENT A:
Detailed Sanitary Sewer Overflow Response Procedures
Detailed Sanitary Sewer Overflow Response Procedures
Notification:
Notification ofa sewage spill on public or private property typically will be received by telephone, either through Police Dispatch (9-1-1) or through the Public Works Department Utilities Operations Division. A call received via 9-1-1 will result in Fire Department response. Calls received by the Public Works Department will initiate dispatch of trained response crews to the site where the spill will be evaluated and other, appropriate City departments will be notified as necessary.
Incident Response:
Fire Department and/or Public Works Department will respond to all reported sewage spills to identify the responsible party and provide clean-up protocol procedures for sewage that has been discharged into the environment on public or private property.
Assessment Process:
The Fire Department/Public Works Department Incident Commander will investigate the incident and determine if the sanitary sewer overflow is on public or private property.
If the overflow is on City property, or has the potential of reaching City property, the Public Works Department Wastewater Section will respond. Notification schedule: Utilities Yard 7:00 a.m. - 4:00 p.m. (714) 536-5921 or Wastewater Section after hours callout at (714) 296-9295. The Public Works Department Utilities Division Wastewater Section Supervisor or his/her designee shall be responsible for immediately notifying applicable Federal, State, regional and local agencies noted in Attachment C by phone, Internet-based reporting to the State Water Resources Control Board, facsimile and certified mail/return receipt.
If the overflow is on private property, the Fire Department Incident Commander and/or Public Works Department Utilities Division Wastewater Section Supervisor or his designee will contact the responsible party for proper removal of the sewage. The responsible party shall be advised that the substance must be removed immediately under the applicable Federal, State, regional and local codes and regulations.
The Fire Department and/or Public Works Department Wastewater Section Supervisor or his designee shall immediately notify applicable Federal, State, regional and local agencies by phone, Internet-based reporting to the State Water Resources Control Board, facsimile and certified mail/return receipt. In addition, the State Water Resources Control Board also shall be notified by and Internet-based reporting system established for such purpose. The City may initiate cleanup if deemed appropriate to protect the public health, safety and welfare.
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Incident Action Plan:
Action taken at the scene by Public Works Department or private contractor pertaining to sewage spills on public or private properties:
1. Contain and/or minimize the discharge.
2. Identify and notify the responsible party.
3. Collect information, estimate overflow volumes and capture photo documentation.
4. Begin cleanup of the overflow (concurrently with step 3).
5. Notify all applicable Federal, State, regional and local agencies by phone, facsimile and certified mail/return receipt.
6. Notify management up through the Director of Public Works.
7. Inform the Engineering Division for an assessment and recommended course of action if the problem cannot be corrected through normal maintenance efforts.
8. Send billing information to Administrative Services Department to invoice responsible private property owners for any City costs associated with the responses/clean-up of the overflow caused as a result of activities on private property.
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ATTACHMENT B:
Detailed Subsurface Sewer Leak Response Procedures
Detailed Subsurface Sewer Leak Response Procedures
Notification:
Notification of a subsurface sewer leak is typically made during routine cleaning or robotic camera inspection by Public Works Department crews but may also be received from the public via calls to Fire or Police. All notifications shall be referred to the Public Works Utilities Division 7:00 a.m. - 4:00 p.m. at (714) 536-5921 or Wastewater Section after hours callout at 714-206-9295.
Incident Procedure:
The Public Works Department, Wastewater Section crews shall respond to all suspected subsurface sewer leaks that are within the public right-of-way and will take appropriate action as determined by an assessment process. If the suspected subsurface leak is in a service lateral to a privately-owned building, regardless if said lateral is in the public right of-way, it is the responsibility of the building owner and said owner will be notified to repair the line immediately.
Assessment Process:
The Public Works Wastewater Supervisor, or his/her designee, shall investigate all reported subsurface sewer leaks within the public right-of-way.
If the Supervisor determines that a crack or leak could be in violation of applicable water quality and/or health care regulations, he/she shall immediately report the incident to the County of Orange Health Care Agency, the California Regional Water Quality Control Board, Santa Ana Region, and the Public Works Street/Wastewater Supervisor(1). Outside agency notifications shall be made by phone, facsimile and certified mail/return receipt.
The Public Works Wastewater Supervisor shall immediately notify the Utilities Manager and submit an Incident Report to the Public Works Department, City Engineer.
The Utilities Manager, via the Director of Public Works, shall immediately notify the City Administrator.
Upon receipt of an Incident Report, the City Engineer shall immediately cause the leak to be assessed and, if deemed appropriate, develop a Corrective Action Plan, which may include excavation and repair/replacement, slip lining or other appropriate techniques. 808
Incident Action Plan:
Continuous communication shall be established with the Santa Ana Regional Water Quality Control Board with regard to all findings, decisions and timetables pertaining to repair and/or monitoring of possible subsurface leaks. Subsurface leaks, at the determination of the Public Works Street/Wastewater Supervisor, may require the immediate diversion of sewage until the repair of the damaged infrastructure may be affected by the City Engineer; however the Street/Wastewater Supervisor, in consultation with the City Engineer, may determine that the extent of the damage is not susceptible to immediate violations of applicable laws and repair may be deferred, or deemed unnecessary, but subject to a specific monitoring schedule to be determined at that time. (1) Subsurface sewage leaks of less than 1,000 gallons per day are not subject to immediate repair and reporting to regulatory agencies unless there is a potential for contamination of Waters of the State. Nonetheless, documentation and any necessary repair of the damaged line shall be affected pursuant to the City Engineer's Corrective Action Plan and included in the sewer system audit and routine reports to the Regional Water Quality Control Board.
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808
ATTACHMENT C:
Sanitary Sewer Overflow report Form
(Delivery by Facsimile and Certified Mail/Return Receipt)
CALIFORNIA REGIONAL WATER QUALITY CONTROL BOARD
SANTA ANA REGION
SANITARY SEWER OVERFLOW REPORT FORM
ALL ITEMS ARE REQUIRED TO BE ADDRESSED.
1. THIS REPORT IS (CHECK ONE):D PRELIMINARY D FINAL D REVISED FINAL
2. SANITARY SEWER OVERFLOW SEQUENTIAL TRACKING NUMBER: _
3. REPORTED TO: .(ENTER FAX,
VOICE MAIL, OR NAME OF REGIONAL BOARD STAFF)
4. DATE REPORTED: / / (MM/DD/YY)
5. TIME REPORTED: (MILITARY OR 24-HOUR TIME)
6. REPORTED BY: _
7. PHONE: ~(_~) _
8. REPORTING SEWER AGENCY:
9. RESPONSIBLE SEWER AGENCY:
(MM/DD/YY)
(MILITARY OR 24 HOUR TIME)
(MM/DD/YY)
(MILITARY OR 24 HOUR TIME)
11. ESTIMATED OVERFLOW FLOW RATE: (GALLONS PER MINUTE)
12. TOTAL OVERFLOW VOLUME: (GALLONS)
DATE: _
9. OVERFLOW START:
10. OVERFLOW END:
DATE:
TIME: _
TIME: _
L
13. DESCRIPTION OF HOW VOLUME WAS DETERMINED/CALCULATED. ATTACH PHOTOG RAPH(S )/DIAGRAM(S):
14. OVERFLOW VOLUME RECOVERED: (GALLONS)
15. OVERFLOW VOLUME RELEASED TO ENVIRONMENT: (GALLONS)
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SANITARY SEWER OVERFLOW LOCATION AND DESCRIPTION:
16. ADDRESS:
CITY: _
17. COUNTY: (SB, RV, OR)
ZIP CODE:
18. SANITARY SEWER OVERFLOW STRUCTURE I.D.: _
19. NUMBER OF OVERFLOWS WITHIN 1000FT. OF THIS LOCATION IN PAST 12 MONTHS:
20. DATES OF OVERFLOWS WITHIN 1000FT. OF THIS LOCATION IN PAST 12 MONTHS:
21. OVERFLOW CAUSE - SHORT DESCRIPTION - CHECK ONE:
D ROOTS D GREASED LINE BREAKD INFILTRATION
D ROCKS
D BLOCKAGED POWER FAILURED PUMP STATION FAILURE
o DEBRIS
D VANDALISMD FLOOD DAMAGED MANHOLE FAILURE
D OTHER
D UNKNOWND CONSTRUCTIOND PRIVATE PROPERTY
22. OVERFLOW CAUSE - DETAILED DESCRIPTION OF CAUSE:
23. SANITARY SEWER OVERFLOW CORRECTION - DESCRIPTION OF ALL PREVENTATIVE AND CORRECTIVE MEASURES TAKEN OR PLANNED:
24. WAS THERE MEASURABLE PRECIPITATION DURING 72-HOUR PERIOD PRIOR TO THE OVERFLOW?
INITIAL AND SECONDARY RECEIVING WATERS:
25. DID THE SANITARY SEWER OVERFLOW ENTER A STORM DRAIN? (Y OR N)
26. DID THE SANITARY SEWER OVERFLOW REACH SURFACE WATERS OTHER THAN A STORM DRAIN? (Y OR N)
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27. NAME OR DESCRIPTION OF INITIAL RECEIVING WATERS: (IF NONE, WRITE "NONE")
28. NAME OR DESCRIPTION OF SECONDARY RECEIVING WATERS: (IF NONE, WRITE "NONE")
29. IF THE SANITARY SEWER OVERFLOW DID NOT REACH SURFACE WATERS, DESCRIBE THE FINAL DESTINATION OF SEWAGE.
NOTIFICATION:
30. WAS THE lOCAL HEALTH SERVICES AGENCY NOTIFIED? (Y OR N) County of Orange, Health Care Agency (714) 667-3751
After Hours (714) 628-7008, FAX (714) 667-3754
Date of Call: / / Time of Call: _~_
Date Faxed: L /
31. WAS THE OFFICE OF EMERGENCY SERVICES (OES) NOTIFIED? __ (Y OR N) State Office of Emergency Services (800) 852-7550
Date of Call: / / Time of Call: _
Reported To: _Control #:
ADDITIONAL NOTIFICATIONS:
Regional Water Quality Control Board (909) 782-4130
After Hours (916) 262-1621 or (800) 962-8179
FAX (909) 781-6288 Date of Call: / / Time of Call: _~ __ Reported To: _
Date Faxed:
Public Facilities & Resources Department (714) 567-6363 (If the spill enters a county channel) Date of Call: / / Time of Call: _ Reported To: _
Repol
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Utilities Manager (714) 536-5921
Director of Public Works (714) 536-5437
City Attorney Investigator (714) 536-5257
Date of Call: / / Time of Call: _~ __
Date of Call: / / Time of Call: _
Date of Call: / / Time of Call:
AFFECTED AREA POSTING:
32. WERE SIGNS POSTED TO WARN OF CONTAMINATION? (Y OR N)
33. LOCATION OF POSTING (IF POSTED):
34. HOW MANY DAYS WERE THE WARNING SIGNS POSTED?
35. WERE SAMPLES OBTAINED OF CONTAMINATED WATER? (Y OR N, IF YES ATTACH
RESUL TS)
36. OTHER REMARKS:
I swear under penalty of perjury that the information submitted in this document is true and correct, and that I have personally examined and am familiar with the information submitted in this document, including all attachments. Based on my inquiry of those individuals immediately responsible for obtaining the information, I believe the information is true, accurate, and complete. I am aware that there are significant penalties for submitting false information, including the possibility of fine and imprisonment.
SIGNATURE: _____________ NAME: _
DATE:
808
________________ TITLE: _
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ATTACHMENT D:
Calculation of Sanitary Sewer Overflow Volumes
(Excerpt from Irvine Ranch Water District Operations Manual)
SEWER SPILL PROCEDURE
)
CALCULATING SPILLS
The purpose of this report is to take the mystery out of calculating spills. Almost all spills can be calculated usmg the two examples discussed in this section.
You can use the orifice equation when trying to fi~e out the volume of a spill.
Understanding the orifice equation is not as complex as it may sound. If you know the diameter of the hole (i.e., pick hole or annual space between the ring and cover) and the height at which the fluid is coming out of the hole, then you can figure the .. flow out of that hole.
The equation is Q = Ca-r2gh.
mere:
Q =
C
=
a
=
g
=
h
= flow of fluid from the hole,
coefficient of discharge,
area of the hole (measured in feet),
gravity (32.2 ftIsec), and
height of the fluid above the cover (measured in feet).
The coefficient of discharge (C) is the product of the coefficient of velocity (Cv) multiplied by the coefficient of contraction (Cc). The values for Cv have been found to vary from 0.954 for :x ·inch orifices to 0.991 for 2.5 inch orifices. The values for Cc have been found to vary from 0.67 for * inch.orifices to 0.614 for 2.5 inch orifices.
Example 1
You receive a report of a spill occurring at 12 noon. Your crews respond to the spill and relieve the spill at 2:30 p.m. In addition, they inform you that the flow was coming from two * inch pick holes in the manhole cover, and when they arrived on the scene, the flow appeared to be coming out of the holes approximately 4 inches above the lid. What is the total flow that you are to report to the Regional Board? Assumptions for Example 1 spill:
1. Flow started at noon and was stopped at 2:30 p.m. Total time of spill was
2.5 hours (150 minutes).
2. Flow was coming from two * inch pick boles. Tbe area of each :x inch hole is
0.44179 in. (see Table 1-2). To convert in2 to ft2 multiply by 0.006944.
Therefore, a = 0.44179 inch2x 0.006944 = 0.0031 ft zfor each hole. 808
tRVVOTechnical Operations Manual 1.14 -6 March 2000
3. SEWER SPILL PROCEDURE
Flow was coming out of each hole at a height of 4 inches. 1foot
To convert inches to feet, multiply by 12 inches
1foot
Therefore, H= 4 inches x --- = 0.33 ft
12 inches
4. The coefficient of di~cbaIge. C = Cv x Cc. For a * inch hole, Cv == 0.954. Cc == 0~67.
Therefore, C = 0.954 x 0.67 = 0.639
5. Using the orifice equation Qh = CQ~2gh the flow from each hole is:
Qh = 0.639 {(.0031 ft2) J2(32.2ft Isec1) (0.33ft)
6. Total flow, Qt = Qh:x: number of holes x length of spill (minutes) . Qt = 4:099 gpmlhole x 2 holes x 150 minutes == .1.230 gallons.
Example 2
In this next Example, the facts aIe similar to Example 1, except in addition to the flow. coming out of the two pick holes, it is also coming out of the ~ inch gap between tbe ring and cover at a height of 4 inches.
7. In addition to steps 1 through 6 in Example 1, you also need to figure the total area where the flow is coming·out between the ring and cover.
We know that the relationship between the ring and cover probably looks like this:
FIGURE 1.14.2
SEWER SPILL CALCULATION EXAMPLE
36" ~ '/." GAP
] I I
RING
IRVVOTechnical Operctions Manual
RING
1.14-7 March 2000
I
.j
SEWER SPILL PROCEDURE
This problem is made simple if you take the ID of the ring (shown hereto be 36 . inches), figure out its area and subtract it from the area of the cover (shown here to be 36" - Y:" = 35.5 inches). Since both of these areas are cixcles, we know that the formula is A = [l(D/2)2. Therefore:
A = A ring - A Cover
= m(36/2) 2] - mC35.5/2 2] TI=3.1416
= [3.1416 (324)] - [3.1416(315.1)]
= 1017.9 - 989.8
= 28.1 in2 x 0.006944 = 0.195 ft2
8. From Example 1; H = 0.33 ft, g = 32.2 r-Jsec, C = 0.639
9. Using ormce equation Q = Ca..J2gh
Q = 0.639 {(O.195 ft2) ~2(32.2ft / see! (0.33ft)
= 0.574 CFS = 257.82 gpm
= 257.82 gpm x 150 min = 38,673· gallons
10. In this example, flow was coming from two pick holes and the space between the ring and cover. So in this example we must add the flow calculated in Step 6 above to the flow calculated in Step 9 above - making the total flow of the spill in this example:
Qt = 1230 gallons + 38,673 gallons
= 39,903 gallons
IR\ND Technical Operations Manual 1.14-6 March 2000
W ASTEW A TER SPILL CALCULATOR
How high in inches was the water coming out of the pick 1inches hole? How many pick holes (there are two per manhole)?
2pick holes
How many minutes was the water running?
15minutes
Complete the following if water was also coming out around the manhole lid. (Leave these fields blank if the above condition does not apply) How high was the water coming out around the manhole inches lid? How many manhole lids?
manholes
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The spill rate is:
The amount spilled is:
7.28 gallons per minute
109 gallons
City of Huntington Beach Sewer System Management Plan 69 APPENDIX J - FOG Impact Study
City of Huntington Beach Sewer System Management Plan 70 APPENDIX K - FOG Training Manual
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Table of Contents
Section 1 What is FOG? ............................................................................................ 1
1.1 How Does FOG Affect You? ......................................................................................................................... 1
1.2 The City of Huntington Beach FOG Control Program .................................................................................. 1 Section 2 How to Achieve Compliance with the Food Service Establishment FOG Control Program ......................................................................................... 2 Section 3 Employee Training and Awareness ............................................................. 2
3.1 “Dry Wiping” Pots, Pans, Dishware and Work Areas to Remove Grease .................................................... 3
3.2 Spill Prevention and Proper Clean-Up Methods .......................................................................................... 3
3.3 Drain Screening ............................................................................................................................................ 4
3.4 Dishwashing and Equipment Cleaning ........................................................................................................ 4
3.5 Recycling FOG .............................................................................................................................................. 5
3.6 Maintenance of Kitchen Exhaust Filters ...................................................................................................... 5
3.7 Post “No Grease” Signs ................................................................................................................................ 6 Section 4 Grease Control Devices; Grease Trap vs. Grease Interceptor ...................... 6
4.1 Grease Trap Maintenance ........................................................................................................................... 9
4.2 Grease Interceptor Maintenance ................................................................................................................ 9 Section 5 Recordkeeping ......................................................................................... 11 Attachments
Attachment I Employee Training Record
Attachment II Grease Trap Maintenance Log
Attachment III Grease Recycling and Grease Control Device Service Providers Attachment IV Hood Filter Service Vendor
1 The City of Huntington Beach has developed the “Best Management Practices (BMPs) for Food Service Establishments” Training Manual to assist Food Service Establishments in developing simple, easy-to-follow steps and procedures to prevent Fats, Oils, and Grease (FOG) from entering the City’s sewer system. This manual covers all the basic elements to eliminate FOG and is a helpful tool to convey the message to your staff and achieve compliance with the FOG Control Program.
1. What is FOG?
FOG is a combination of fats, oils, and grease used in food preparation, and is generated by Food Service Establishments (FSEs). Products that contain and create FOG include cooking oil, fat, grease, butter, shortening, and cooking meat.
1.1 How Does FOG Affect You?
Food waste, as well as water that has been used
to wash kitchen equipment, dishes, and floors,
contains FOG. When FOG is washed or poured
down the drain and into the sewer, it cools and
solidifies causing sewer pipes to become clogged.
Over time, FOG builds up and eventually blocks
entire sewer pipes, causing sewage backups and
overflows. Property damage can result from
sewage backing up into the building leading to
expensive cleanup and plumbing repairs that you
are responsible for. Sewage spills and backups
can also result in Health Department code
violations that can lead to the closure of your business operations.
If a sewer spill occurs, immediately stop using water, call a plumber, and the City of Huntington Beach at (714) 536-5921 or (714) 960-8825 after hours. If sewage is released and enters a storm drain, the sewage will flow to the ocean causing an immediate public health hazard and possible beach closure.
1.2 The City of Huntington Beach FOG Control Program
To eliminate FOG related sewer spills and backups, the City has adopted an aggressive maintenance program to frequently inspect and clean the City’s sewer lines. However, the most effective way to minimize FOG accumulation in sewers is to prevent the introduction of FOG into the sewer system in the first place. To achieve this goal, the City adopted Municipal Code 14.56, Control and Regulation of Fats, Oils, and Grease, a FOG Control Program that regulates FSEs and provides a FOG Blockage in Sewer Pipe
2 mechanism to help control and minimize the introduction of FOG into the City’s sewer system. The City’s FOG Control Program implements a three-part approach:
o Public Outreach and Education
Public outreach programs educate commercial business operators/owners and residents on the problems associated with improper disposal of FOG and encourage the implementation of FOG BMPs.
o Food Service Establishment FOG Control Program
The FSE FOG Control program provides the City, through the FOG ordinance, with the authority to inspect and monitor the implementation of BMPs. o Enhanced Sewer Maintenance and Cleaning
Enhanced sewer maintenance activities are scheduled as a result of the City’s inspection of the sewer system using a closed circuit television (CCTV) inspection system.
2. How to Achieve Compliance with the Food Service Establishment FOG Control Program
Achieving compliance with the City’s FSE FOG Control Program requires the implementation of all of the following BMPs by the owner/operator of the FSE through an Employee Training and Awareness Program.
o “Dry Wiping” Pots, Pans, Dishware, and Work Areas to Remove Grease o Spill Prevention and Proper Clean Up Methods
o Drain Screening
o Proper Dish Washing and Equipment Cleaning
o Recycling FOG
o Maintenance of Kitchen Exhaust Filters
o Posting “No Grease” Signs
o Maintenance of Grease Control Devices (Grease Traps and Grease Interceptors) The above BMPs are designed to reduce or eliminate FOG into the sewer system.
Other BMPs not listed may be necessary to further reduce or eliminate FOG.
3. Employee Training and Awareness Program
The success of your establishment's BMP program to eliminate FOG from entering your sewer system is largely dependent upon your employees. The City requires the training of all employees at least twice a calendar year and all new hires within two calendar weeks of hire on the following subjects:
3 o “Dry wiping” pots, pans, dishware, and work areas to remove grease o Spill prevention and proper cleanup methods
o Drain Screening
o Dishwashing and Equipment Cleaning
o Proper FOG Recycling/Disposal
o Maintenance of Kitchen Exhaust Filters
o Post “No Grease” Signs
o Employee training must be documented in the
Employee Training Record (Attachment I) and include employee signatures indicating each employee’s attendance and understanding of the practices reviewed.
All training records must be kept on site at all times and made available for review by the City.
The following sections cover training elements required by the City of Huntington Beach.
The italic/bold texts are recommendations for restaurant managers/supervisors to train employees. These are only recommendations that may or may not work and should be used or modified accordingly.
3.1 “Dry Wiping” Pots, Pans, dishware, and Work Areas to Remove Grease
Remove food waste with paper towels or a spatula from dishes, pans, and work- areas by “dry wiping” before washing will prevent FOG from entering your sewer system. Washing food waste and FOG into the drains will eventually cause FOG to build up and create costly blockages in your sewer lines.
Train employees how to “dry wipe” food waste from pots, pans, and dishware by:
o Using rubber scrapers or paper towels to remove food waste, fats, oils and grease from cookware, utensils, pots, and pans before washing. Food waste should be disposed in a double bagged trash can.
o Keep “dry wipe” tools by the dish washing area for easy access and use. o Using food grade paper to soak up oil and grease under fryer baskets prior to mopping floors.
3.2 Spill Prevention and Proper Clean-Up Methods
All employees shall be trained on spill containment and proper spill cleanup methods.
Preventing spills will help prevent slips and fall hazards as well as clogged drains. 4 For spill prevention:
o Empty containers before they are full to avoid spills. o Place lids on all containers when transporting liquids, particularly containers with liquid wastes containing FOG.
o Provide employees with proper tools, e.g., carts with wheels, and ample containers to transport materials without spilling.
o Practice effective spill containment and clean up. Sweep or vacuum spills of dry products.
Establishments that use large amounts of cooking fats, such as deep fryers, should post their spill response procedures and have a spill kit in an easily accessible well known location. The spill kit shall contain absorbent material, like absorbent pads or kitty litter for liquid spills.
To clean FOG spills employees should be trained to:
o Block off all sinks and floor drains near the spill.
o Use absorbent material in the spill kit to completely surround the spill. o Sweep up used absorbent material and throw it away.
o Mop with a degreaser only to remove trace residues.
3.3 Drain Screening
Keeping food particles containing FOG out of the
sewer system can prevent clogged drains and
pipe blockages. To implement this, install screens
that have 1/8-inch or 3/16-inch screen openings in
each floor, mop and hand sink.
Train employees on the following:
o How to clean drain screens frequently and
dispose of the collected material in a trash
can.
o How to replace damaged or missing screens.
3.4 Dishwashing and Equipment Cleaning
Proper dishwashing and cleaning methods will prevent food solids and FOG from clogging drains and causing backups.
5 Train employees to:
o Use a rubber spatula to scrape the sides of deep fryers and large pots then wipe with paper towels before washing All excess grease and oil should be placed into a waste grease container and throw paper towels in the trash. o Empty grill and broiler drip pans into a waste grease container and then wipe down with paper towels prior to washing. Dispose of the paper towels in trash.
3.5 Recycling FOG
All waste fryer oil and cooking grease must be disposed into designated waste FOG containers. A list of suggested recycling companies is provided in Attachment III.
To recycle FOG, train your employees to:
o Never throw waste oil down any drain.
o Collect and store deep fryer waste oil in a
designated recycling container. Please see
Attachment III of this manual for a suggested
list of vendors that may provide this service.
o Keep FOG waste containers covered at all
times and promptly clean all spills and residue.
o If FOG waste containers are stored outside,
lock and secure lids to prevent theft and/or
vandalism, and rain from getting into the
container.
o Keep containers in good working order and
free of leaks.
o If possible store waste FOG containers
indoors. This will minimize the risk of theft
and spills.
3.6 Maintenance of Kitchen Exhaust
Filters
Routinely clean kitchen exhaust system filters. If
filters are not cleaned on a regular bas is, grease
and oils escape through the kitchen exhaust system
and can accumulate on the roof of your
establishment and eventually enter the storm drain
system when it rains. Hood filters can be cleaned by
a company or employees.
6 If employees clean hood filters train your employees to:
o Place the hood filters over a double bagged trash can. Spray degreaser on the dirty hood filters to loosen the grease and allow the excess degreaser to drip into the trash can.
o Use a paper towel to wipe down the hood filters once the degreaser has been applied.
o Dispose of the paper towel in the trash can.
o Wash the hood filters with soap and hot water once all the excess greas e has been removed.
Spraying filters with hot water using little or no detergent over a mop sink connected to a grease trap or interceptor can also effectively clean hood filters. After a hot water rinse (drain must be connected to a grease trap or interceptor), filter panels can be placed into the dishwasher.
3.7 Post “No Grease” Signs
Post “No Grease” signs near three compartment
sinks and mop sinks to remind your staff that
FOG should never be poured down the drain.
This will serve as a constant reminder to your
employees to properly recycle FOG and to
dispose of food waste in the garbage, not down
the drain.
The City will provide your facility with “No
Grease” signs and other FOG related information
that you can use to educate your staff.
4. Grease Control Devices; Grease Trap vs. Grease Interceptor Grease Trap vs. Grease Interceptor
Grease traps and grease interceptors
are both considered grease control
devices. Grease traps are smaller
devices, usually 25-100 gallon
capacity, that are typically located
inside a food service facility. A grease interceptor is a larger device, usually 750 to 2,000 gallon capacity, which is located underground and outside of a food service establishment.
Typical Grease Traps
7 Grease control devices are
designed to collect, contain and
remove food solids and grease
from wash water while allowing the
remaining liquid waste to
discharge to the sewer system.
Maintenance of Grease Control Devices
For grease control devices to be effective, the units must be properly sized and maintained to allow adequate time for food solids and FOG to settle and accumulate.
Inspecting and cleaning a grease control device is critical to ensure that it is functioning properly. Grease Control Devices are required to be cleaned at minimum on a quarterly basis. Proof of maintenance shall be retained in the training manual.
The maintenance frequency for your grease control device depends on the volume of FOG your facility generates. Your FSE will save grease control device maintenance costs by implementing the BMPs detailed in this manual.
Here are some basic maintenance requirements for grease control devices:
The total FOG and solids in the grease control device should never be over 25% of the capacity of the tank. Always review the maintenance record to see that it is less than 25%. If the grease control devices is greater than 25 percent of the holding capacity you are required to perform a full cleaning of the device.
FSEs that choose to service the grease traps on their own are required to maintain a record that documents the cleaning activities in the FOG Training Manual. Records should include the name of the employee who performed the cleaning, date/time of cleaning, amount of grease removed and the disposal location for the grease. A sample maintenance log (see Attachment II – Maintenance Log) has been provided for your use and should be utilized to document the inspection and cleaning of your grease trap.
Grease interceptors should be serviced, at a minimum, quarterly by a licensed service provider and service records must be kept onsite for review by City staff. A suggested list of service providers is in Attachment III - Grease Recycling and Grease Control Device Service Providers.
Grease Interceptor Manholes
8 It is important to review the grease control device maintenance record. Often, the grease service provider performing the cleaning will indicate repairs that need to be made if something is broken, missing, and requires additional cleaning or repair.
9 4.1 Grease Trap Maintenance
When inspecting and/or cleaning your grease trap, confirm that the grease traps contain their internal baffles and inlet piping flow restrictors/air relief during every inspection and cleaning. These components aid in grease removal by reducing turbulence and increasing holding time within the trap.
The proper maintenance procedure for a grease trap is outlined below:
Steps Actions
1 Remove water in the trap to facilitate cleaning. The water should be disposed of in the sewer system.
2 Remove baffles, if possible.
3 Remove the accumulated grease out of the interceptor and deposit in a FOG container.
4 Scrape the sides, lid, and baffles to remove as much of the grease as possible, and deposit the grease into a FOG container.
5 Replace the baffle and lid.
6 Record the volume of grease removed on the maintenance log (see Attachment II). 7 Contact a hauler or recycler for grease pick-up.
Oil & Grease
Accumulation
10 4.2 Grease Interceptor Maintenance
Grease interceptors, due to their size, will usually be cleaned by licensed grease haulers.
The proper maintenance procedures for a grease interceptor are outlined below:
Steps Actions
1 Contact a licensed grease hauler for cleaning (Attachment III). 2 Ensure that all flow is stopped to the interceptor by shutting the isolation valve in the inlet piping to the interceptor.
The Following Steps Should Be Performed By a Licensed Grease Hauler 3 Remove the lid and bail out any water in the interceptor to facilitate cleaning. The water should be discharged to the sanitary sewer system. 4 Remove baffles, if possible.
5 Remove the accumulated grease out of the interceptor and deposit in a watertight container.
6 Pump out the settled solids and then the remaining liquids. 7 Scrape and wash the walls, lid, and baffles to remove as much of the grease as possible, and deposit the grease into a watertight container. 8 Replace the lids.
9 Record the volume of grease removed on the maintenance log.
Oil & Grease
Accumulation
Oil & Grease
Accumulation
11 5. Recordkeeping
Recordkeeping and documentation is an important element to successfully implementing a FOG elimination program. The City requires that each FSE retain the following records and documents on-site for at least three (3) years, and be available for review during normal operating hours:
Employee Training Records (Attachment I)
Grease Trap Cleaning and Maintenance Log (Attachment II) Grease Interceptor Cleaning and Maintenance Invoices and manifests
Management should inform all supervisory staff where FOG related documents are located so they can be reviewed upon request by City inspectors.
Grease Interceptor Service Record
Employee Training Record
Training Required Every 6 Months
Business Name: __________________________________________________ Training Topic(s): _______________________________________________ Trainer: _________________________________________________________ Employee Name Employee Signature Date
GREASE TRAP MAINTENANCE LOG
Service Company used (if contracted): _______________________________
DATE CLEANED BY GALLONS
PUMPED
GREASE DISPOSAL
SITE (i.e., grease barrel)
REMARKS/COMMENTS
Grease Recycling and Grease Control Device Service Providers
Grease is the number one cause of sewer line blockages. Grease from restaurants and other food service establishments clogs the lines and blocks the flow, causing backups and sewer spills. These spills can enter the storm drain and pollute the ocean, causing beach closures.
Renderers are companies that collect Fats, Oil, and Grease (FOG) from food service establishments. The renderer then properly recycles or disposes of the grease.
The two most common products rendered from a food service facility are yellow grease and brown grease.
Yellow grease: from bulk deep fat frying operations and oil/water separator units. Brown grease: from grease traps and grease interceptor waste.
The following is a listing of businesses that provide rendering services. Please note that the City of Huntington Beach does not endorse the following contractors and their services:
Baker Commodities
www.bakercommodities.com
4020 Bandini Blvd.
Los Angeles, CA 90023
(800) 427-0696
Orange County Pumping
http://ocpumping.com
P.O. Box 10415
Santa Ana, CA 92701
(714) 836-6258
Eco-Fry (Grand Natural)
www.grandnaturalinc.com
1415 E. McFadden St., Suite H
Santa Ana, CA 92705
(855) 519-5550
Darling International
www.darlingii.com
2624 S. Hickory
Santa Ana, CA 92707
(714) 556-7867
R.E. Commodities
www.recommoditiesandpumping.com
31650 Rockridge Circle
Lake Elsinore, CA 92532
(951) 830-7315
Martinez Pumping Grease Trap Service
P.O. Box 39144
Downey, CA 90239
(626) 625-6051
S.M.C. Grease Specialists
www.smcgrease.com
P.O. Box 1343
Corona, CA 92878
(951) 788-6042
Triple A Pumping & Jetting Services
www.tripleapumping.com
P.O. Box 1147
Orange, CA 92856
(714) 628-0900
Hood Filter Cleaning Service & Soak Tank Service Providers
Grease is the number one cause of sewer line blockages. Grease from restaurants and other food service establishments clogs the lines and blocks the flow, causing backups and sewer spills. These spills can enter the storm drain and pollute the ocean, causing beach closures.
The following is a listing of businesses in the area that provide hood filter cleaning and tank services. Please note that the City of Huntington Beach does not endorse the following contractors and their services:
Hood Filter Cleaning
Diversified Kitchen Solutions (DKS)
[email protected]
www.DKSsolutions.com
Alan Inselberg
(866) DKS-1033
(866) 357- 1033
Super Clean Inc
[email protected]
Jerry Suh
(800) 700-0404
Royal Exhaust Hood Cleaning Services
www.royalexhaustcleaning.com
Henry Beltran
Jerry Suh
1-323-582-7443
Soak Tanks
(Used to clean stainless steel kitchen
equipment by soaking in
cleaning/degreasing solution)
Diversified Kitchen Solutions (DKS)
[email protected]
www.DKS .com
Alan Inselberg
(866) DKS-1033
(866) 357- 1033
Kitchen
Cleaning Service
Ricky Tejada
(818) 481-2629
Flue Steam Inc
www.fluesteam.com
[email protected]
Kathy Corona
1-800-700-3583 (ext. 208)
Hyginix
[email protected]
www.fogtank.com
Katrina
(858)566-6212