FOG can be:

• Cooking oils: olive, coconut, canola, vegetable, etc.
• Bacon grease / meat fat
• Butter / shortening
• Salad dressings
• Gravy / sauces
• Dairy products like cheese and sour cream

Keep Home Kitchen Drains Fat-Free

• Never pour hot oil or grease into the sink!
• Scrape cooled fats from plates and cookware into a container in the trash before washing.
• Cold water congeals FOG, making buildup in pipes and sewer laterals less likely.
• Throw away expired dairy products, sunscreen, lotion and cosmetics in the trash.

Removing FOG from pipes is expensive and messy. FOG in sewer lines increases the need to maintain City sewers, which raises sewer rates for all customers.

FOG Control Program

Requirements are applied and enforced through Plan Checks, inspections and education. Inspections happen during business hours. They are not scheduled ahead of time. Inspectors:

• check indoor and outdoor areas
• review cleaning methods with staff
• check records to make sure staff manages FOG correctly.

When finished, a written Inspection Report is provided. If needed, inspectors conduct a follow-up inspection to make sure that any violations are corrected.

Increased enforcement and/or fines will be applied to violations that are:

• not corrected
• repeated
• serious 

Wastewater Plan Checks for Remodel / New Construction

• Any remodeled or newly built food service establishment requires a City Plan Check to make sure that wastewater properly disposes into the sewer.

• Before the City Plan Check, get approval and a stamp on your plans from the Santa Clara County Health Department.

Requirements for Food Service Establishments

All Food Service Establishments that discharge wastewater to the sewer from sources other than standard domestic sanitary assets like toilets and bathroom sinks must submit a completed Food Service Checklist (PDF) with plans for Plan Check. The Checklist:

• applies to any business with commercial cooking, including dishwashing and equipment cleaning, that create wastewater with grease in it.
• is a guide for designing FOG control that protects the sewer system.
• helps building permit applicants, designers and installers of food service establishments to comply with the California Plumbing Code (CPC) and Santa Clara City Code (SCCC).

Fill out all sections using current working data or estimates based on businesses that are like yours.

Best Management Practices for Food Establishments

• Grease Control Device Maintenance and Recordkeeping (PDF)
• Grease Control Device Recordkeeping Log (PDF)
• Grease Interceptor Maintenance (PDF)
• Grease Trap Maintenance (PDF)
• Proper Cleaning of Exhaust Hoods, Filters, Ducting, Roof Fans and Floor Mats (PDF)
• Prohibitions on Chemicals, Enzymes or Bacteria in Grease Traps and Interceptors (PDF)

Food Establishment Guidelines for FOG Management

• Food Service Checklist for Plan Check Permit Applications (PDF)
• How to Clean Your Grease Trap Poster [English / Spanish / Vietnamese] (PDF)
• Trash Enclosure Poster [English / Spanish / Vietnamese] (PDF)
• Acceptable Specifications for Grease Interceptors (PDF)