4813 EVERGREEN WAY EUROPEAN GROCERY AND BAKERY 2018-01-01 MF Import

I ( ;x-a-;i PflBL/L" L�YO/�K5 t�s��::t`�%.;:",: ��l f —OZ� FOOI� SERVICE BEST MANAGEMENT pRACTICES Every commercial cooking operation produces waste products of fats, oils, and grease (FOG). FOG Is a major contr(butor to stoppages in the ci[y sewer sys[em and grease bulld up at [he Everett Water Pollution Con[rol Facility. Even if you can't see FOG in hot soapy water, it's still there. As FOG goes [hrough the sewer system It cools, comes out of solution and coats the sewer pipes which in turn causes stoppages throughout the clty. This causes sewage spilis, manhole overflows or backups in homes and businesses. Provided below are requirements designed to help your business control and eliminate FOG problems using Best Management Practices (BMP's). If you have any questions, please call Industrial Pretreatment at (425) 257-8240. Install an adequately sized grease trap or interceptor if you don't already have one. All tr:3ps and interceptors must comply with the Uniform Plumbing Code and all applicable City and State rules and regulations. Call Engineering and Public Services at (425) 257-8800 if you have any ques[ions about Installation requirements or permi[s. Remember a grease trap or Interceptor works by re[aining the water for at least 15 minu[es; this allows [he water to cool and FOG [o separate from fhe wa[er and floa[ to the surface. Maintain and dean your grease [rap or in[ercepfor a[ a frequency that will ensum proper operation and prevent blockages. - Interceplor maintenance must be performed by an authorized recycling company. Septage haulin9 companies are no[ authoriz�d [o pump your trap or interceptor. • Grease trap main[enance may be preformed by restaurant employees or others. • Ensure that the interceptor or trap is filled wi[h tap water aRer it is pumped. This ina�eases its e(ficiency. If you le[ the trap or interceptor fdl on its own, greasy water will Flow out of the unit withou[ proper treatment. • Periodically skim [he Floating grease in your g�ease frap (not your interceptor). This increases i[s efficiency. Non-liquid grease should be disposed of with your trash. • Remember a clogged grease [rap or interceptor is useless for removing FOG. Clog9ed traps turn sep[ic and acidic, causing odors that may attract insects, rodenLs, etc, and cause other related health problems. Keep a record of grease trap or interceptor cleaning for a mirnmum of three years. Don't dump or drain oil or grease into any fixture (sink, Floor drain, toilet, etc.). • Post siyns at points of possible grease discharge. This is an excellen[ way to remind employees about FOG managemen[. • Recycle used cooking oils and grease. Contact a grease recycling or rendering company for their requirements on containers, contents, and s[orage. Scrape all food scraps into the trash. The larges[ source of FOG comes from washing greasy pots and pans; . • Draln pots, pans, or anything w(th FOG Into [he recycling container. • Use a spatula to scrape grease from pots and pans and spilled grease Into the recycling container, then use paper towels io soak up and wipe down oily or greasy surfaces before washin9. Educate and train employees about [hese best management practices and encourage them to come up with new ideas for controlling FOG. If you fa//ow these requi�ements c%se/y you wi//slgniFicant/y reduce o�e/iminate sewe�system stoppages caused by FOG and he/p save you t/me and money in the ope�ation of your business. Typica/costs incu��ed are: time/ost for buslness, payment for dv�rage caused by f/ooding nthe�p�opert/es, Fnes fo�v/o/ations(up to .¢SO,000 per day, per v!a/vtionJ, cost�ecovery for damage and deaning of the City's sewer system, and costs of vny re/ated/�ea/th prob/ems. CITY OF[V[R[TT • 3200 Cedar Street • Everr.tl, WA 9F3201 • (425) 257-f3240 • Fax(425)257-fi243 �ii. !