The "Cottage Food Rule" allows an individual with a valid Food Handler's Permit, to make and/or package shelf stable foods in their own home kitchen, as long as there are no pets in the home that can access that kitchen.
G. The discharge of waste from toilets, urinals, washbasins, and other fixtures containing fecal materials into sewer lines intended for interceptor service, is prohibited.
H. The discharge to the sewer system of any waste including FOGS and solid materials, that were otherwise removed from an interceptor or other FOGS control device, is prohibited. Wastes removed from interceptors must be hauled off and properly disposed of periodically in compliance with operation and maintenance requirements.
I. Operation of an interceptor with FOGS and solids (floating plus settled) accumulation, exceeding twenty-five percent (25%) of the design hydraulic depth of the interceptor, is prohibited.
J. Commercial users, during regular business hours, shall provide to the pretreatment coordinator or his or her designee immediate and safe access to the users’ premises, FOGS handling facilities, and BMP facilities.
K. The pretreatment coordinator may require visual monitoring at the expense of the commercial user to observe conditions of the user’s sewer lateral and lines downstream. (Ord. 2016-11-005, 11-10-2016)
8-4-14.5: Kitchen Best Management Practices (BMP) Requirements:
All food service establishments (FSEs) shall be required, at a minimum, to implement and comply with the following kitchen BMP's, whenever applicable:
A. Strainers: Drain screens (strainers) shall be installed on all drainage pipes in food preparation areas.
B. Waste Cooking Oil: All waste cooking oil shall be collected and stored properly in recycling receptacles such as barrels or drums. Such recycling receptacles shall be maintained properly to ensure they do not leak.
C. Disposal Of Garbage And Food Waste: All garbage and food waste shall be disposed of directly into trash bins or containers, and not in sinks, drainage pipes, or the sewer system. Food waste should be disposed of in lined trash bins.
D. Employee Training: Employees of FSEs shall be trained twice each calendar year in the following areas:
1. How to “dry wipe/scrape” pots, pans, dishware, and work areas before washing to remove FOG.
2. How to properly dispose of garbage, food waste, and solids in lined plastic bags prior to disposal in trash bins or containers, to prevent leaking and odors.
3. The location and use of absorbent products to clean under fryer baskets and other locations where FOG may be spilled or accumulated.
4. How to properly dispose of cooking oil from fry equipment into a FOG receptacle such as a barrel or drum without spilling.
5. Training shall be documented, and employee signatures recorded, indicating each employee’s attendance and understanding of the practices reviewed. Training records shall be available for review at any reasonable time by the pretreatment coordinator, or designee.
E. Exhaust Filter Maintenance: Exhaust filters shall be maintained in good operating condition utilizing frequent cleaning practices. Wastewater generated from cleaning exhaust filters shall be disposed properly.
F. Signs: Kitchen BMP and “NO GREASE” signs, posters, or similar information, in appropriate language(s), shall be prominently displayed in the food preparation and dishwashing areas at all times.
G. Drips And Spills: Absorbent materials shall be placed under fryers and other areas where FOG typically or frequently drips or spills.
H. Spill Prevention: Covered devices shall be used in transporting FOG to prevent spills.
I. FOG Containers: FOG containers shall be emptied before they are full to avoid accidental or incidental spills.
J. Spill Kits: “Spill kits” (e.g., absorbent materials) shall be provided and readily available in the event of a spill. (Ord. 2016-11-005, 11-10-2016)