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Food service establishments conduct numerous activities in various locations. In some instances, the areas are exposed and are not appropriate for the activities. Pollutants associated with the activities can leave the area and enter the storm drain system causing the pollutants to enter the creeks, lagoons and the ocean. It is important to designate specific areas that are appropriate for the activities.
BMP Objective
The purpose of this best management practice is to prevent pollutants from leaving the property - especially into the street or storm drain system.
Implementation
DO:
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Post “No Grease” signs on dishwasher and sinks not connected to grease traps.
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Designate areas for activities that will NOT produce grease and post signs. Labeling the vegetable washing sink, for example, will encourage employees to use sinks that might not be connected to the grease trap appropriately. This will free up sinks that are plumbed to the grease trap for activities that do generate grease, such as dish washing.
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Wash dishware in a three-compartment sink. Use the first compartment for scrubbing with a detergent, the second compartment for a hot rinse, and the last compartment for sanitization with a bleach solution. All sinks should have a strainer to catch food scraps.
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Properly Store and Contain Oil and Grease. Store oil rendering containers inside, if possible. Ensure containers have a good seal container with a tight fitting lid. Keep containers closed when not adding or removing waste.
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Locate outdoor oil and grease containers away from storm drains. The greater the distance between the two, allows for spill clean up before it reaches the storm drain.
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Immediately clean up oil spills and drips as soon as they occur.
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Properly Clean Floor Mats. Where possible, wash mats in a janitor sink or appropriate drain plumbed to the grease trap. Do not hose down mats to the street or a storm drain.
DON’T:
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