Getting The Grease Out The City of Rogers Approach

1. Getting The Grease OutThe City of Rogers Approach Bob Winnes Environmental Compliance Specialist

2. What is FOG? • Where does it come from? • Why should we be concerned?

4. What is a food service? • Restaurant • Hospital • School • Nursing care facility • Bakery • Delicatessen • Market • Caterer

5. Types of grease from food services • Yellow grease • Brown grease

6. What is a grease interceptor?

8. What should be plumbed to the grease interceptor? • 2 compartment sinks • 3 compartment sinks • Prep sinks • Mop sinks • Hand wash sinks • Dishwashers • Floor sinks and drains • Trench drains

9. Kitchen sinks and floor drains • Screened • Floor drains • Minimal use • Garbage disposals or food grinders • Prefer they not be used • Required to be plumbed to a solids interceptor prior to connecting to the grease interceptor

10. What is an oil/grease dumpster?

11. Reasons for Grease Abatement Program • Increase in the number of food services in Rogers • Burden upon the existing sanitary sewer system • Associated maintenance time and costs

12. Main goal • KEEPING OIL AND GREASE OUT OF THE CITY’S SANITARY SEWER SYSTEM THUS PREVENTING A BUILD UP OF GREASE WITHIN THE SYSTEM AND THE ASSOCIATED PROBLEMS – BLOCKAGES, BACKUPS AND OVERFLOWS!

13. City of Rogers Approach • Education • Pre-approval of grease interceptor sizing • New food services • Renovated food services • Grease Abatement Inspections

14. Requiring food service to • Operate with proper grease interceptor sizing • Improve and/or maintain grease interceptor maintenance • Utilize Clean Kitchen Practices to minimize grease loading

15. Clean Kitchen Practices • Never pour oil and/or grease down any drain or into any toilet • Use less oil and liquid oil instead of solid grease or lard • Scrape food scraps into designated trash receptacle • Dry wipe, with a paper towel, all oily/greasy dishes, pots, pans, containers and utensils prior to putting them into hot water or placing them into the dishwasher

16. Collect, recycle or dispose of used oil/grease through an approved grease hauler – Liquid Waste Transporter (LWT) • Use baskets and/or screens in all kitchen sinks to help prevent food debris from entering the drains • Make sure all floor drains are properly screened • Capture the oil and grease accumulated in ventilation and exhaust hoods through routine cleaning and filter changes

17. Clean (pump) grease interceptors on a regular basis • Keep grease interceptors well maintained and properly working • Make sure the used oil/grease intended for the oil/grease dumpster ends up inside the dumpster instead of spilled on the surrounding area • Keep the oil/grease dumpster lid closed when not in use to prevent rainwater from causing messy overflows

18. The City’s Grease Abatement Program also targets homeowners • Education • Bilingual door hangers • Information posted on the RWU website

21. Process for new food services • Pre-approval of grease interceptor sizing • Inquiry form • Inspection for conformance • Grease Abatement Inspection

22. Inquiry form • Name of proposed business • Address / location • Date / Time / Contact / Contact’s Company Name / Phone Number / Discussions / • Recommended grease interceptor size • Dated, signed & sent to RWU’s Engineering

25. To determine grease interceptor sizing • Formula • Questionnaire • Formula • Assigns specific numerical values • Seating capacity • With a dishwasher • Without a dishwasher • Commercial kitchen

26. Single service kitchen • Hours of operation • Questions • How often will the kitchen be used? (hours of operation for a restaurant) • How many people will be served at each of these uses? (seating capacity for a restaurant)

27. Number of kitchen sinks? • 2-compartment sinks • 3-compartment sinks • Mop sinks • Prep sinks • Hand wash sinks • Number of floor drains, floor sinks or trench drains? • Any dishwasher? commercial or residential type?

28. Any garbage disposal? if so, must be plumbed to a solids interceptor prior to being connected to the grease interceptor • Any stoves? commercial or residential type? • Any ovens? commercial or residential type? • Any fryers? if so, how many? • Types of food served (obtain menu if possible)

29. We also request • Site plan indicating the proposed location of the grease interceptor • Waste and vent plumbing plan • Waste and vent riser plan

30. Process for existing food services • Developed • List of all food services • Documents • Grease Abatement Inspection form for each food service category • Bilingual educational material – grease abatement & FOG • Clean Kitchen Practices • Grease Interceptor Cleaning Record log • List of approved liquid waste transporter services • Grease interceptors • Oil/grease dumpsters

31. Conduct Grease Abatement Inspection • Complete inspection form • Interviews & discussions • Physical inspection • Kitchen • Grease interceptor • Oil/grease dumpster area, if applicable • Distribute • Clean Kitchen Practices • Educational material – grease abatement & FOG • List of approved Liquid Waste Transporter services • Grease Interceptor Cleaning Record log

32. Follow-up letters • Necessary re-visits

35. Developed a food service database • Name of food service, address, phone number and contact name • Date last inspected • Grease interceptor? Size? Frequency pumped and by whom? • Oil/grease dumpster? LWT company • GPS coordinates – latitude, longitude & elevation • Associated manhole number

36. RWU account number • Monthly water usage

37. Additional Assistance • Dedicated RWU Field Operations Team • Inspect sanitary sewer lines, including the use of a camera • Notify of grease blockages found • Flush and vacuum sanitary sewer line blockages • Distribute door hangers in residential areas with grease problems • Maintain a grease blockage log

38. Without this teams efforts and assistance, my job would be a whole lot more difficult!

39. Questions