FOG Inspection for Governement

• FSE

• Conducted on

  Date
• Location
  Address

• Client / Site

Restaurant Information - FOG Ordinances

• Inspectors Name

• FSE Name

• Facility Contact

• Contact Email / Phone Number

FSE - Kitchen and Grease Trap-Interceptor

• Grease Trap or Grease Interceptor

  Grease Trap

  Grease Interceptor

  N/A

• Last Cleaning Date

• Pumper Report - Cleaning Log being Maintained?

  Yes

  No

  N/A

• Pumper Reports Available

  Report Available

  Report Not Available

  N/A

• Are Pumper Reports being sent to Source Control Administrator?

  Sent

  Not Sent

  N/A

• Cleaning Cycle

  Quarterly

  Biannual

  Annual

  Weekly-Monthly

  N/A

• Cleaned by whom?

  Professional Pumper

  Employee

  N/A

• Grease handling and disposal practices in use?

  Yes

  No

  N/A

• Is the outdoor grease container covered and not overflowing?

  Yes

  No

  N/A

• Nearly 65% of all sewer overflows are caused by the accumulation of fats, oils, and grease (FOG). Clogged sewer pipes can cost you lots of money and inconvenience if your sewer system backs up on your property. Costs of a raw sewage backup may include:
  • Loss of Business while you are closed to clean up and get the kitchen back into service
  • Cleanup of the premises by staff and cleaning or restoration service
  • Hiring a service to clean your sewer lines
  • Repairs or replacement of the building, fixtures, and equipment
  • Higher insurance premiums
  • Fines and penalties

• Note - Corrective Actions:

• In order to prevent an overflow, Best Management Practices are strongly recommended. Some Best Management Practices are:
  • NEVER DUMP OIL OR GREASE DOWN THE DRAIN!
  • Maintain your grease removal device in accordance with FOG control program requirements.
  • Post “NO GREASE” signs above all sinks and dishwashers.
  • Dry Wipe / Scrape grease from pots, pans, cooking equipment, and dishes before they are pre-rinsed and washed.
  • Recycle cooking oil and Compost food Scraps.
  • Train workers how to properly dry clean cooking & serving equipment, recycle used oil, and compost food scraps.
  • Keep records of training, cleaning, service, preventative maintenance and inspections.
  • Cover the FOG containers with a roof if possible.
  • Dry clean all spills.
  • Hire a contractor to maintain your vent hoods and filters.
  • Never use hot water, detergent or degreasers to flush FOG down the drain; this pushes the grease into the pipe where it will cool, congeal and clog the sewer.

• FSE Representative

  Sign

• Inspectors

  Sign

• Addition Information or Documents

  Media