Who the chapter covers
A food service establishment is any facility “storing, preparing, serving, manufacturing, packing or otherwise handling food” with a grease-producing process or an exhaust hood. A commissary is one. Its interceptor, its three-month-or-25% schedule, its six-line hauler documentation and its three-year file are the operator’s obligations, and the trucks that rent the kitchen discharge into that device every time they dump and wash.
For trucks
- Ask to see the most recent hauler receipt before you sign. If it does not carry the six lines, the commissary’s file has a hole.
- Waste cooking oil goes to the commissary’s rendering drum, never the dump station. The chapter prohibits dumping waste cooking oil to the sewer or a storm drain, and the three-year file has to include the hauling records for that oil too.
- If the city cleans the commissary’s interceptor on an order, the operator and property owner owe the cost jointly and severally. Expect it in the next rent review.
For commissary operators
A lot with ten trucks behaves like a busy restaurant on the sizing side: many small discharges, all day, all week. Plan the interval from the percent-full reading, not the lease count, and keep the kitchen BMP and training log for every tenant who uses the sink. What that log is →
The 24-hour order applies here too
If an inspection finds the interceptor over 25%, the Director can order it cleaned within 24 hours. A commissary with a Friday order and no hauler is a commissary with no kitchen on Saturday. We take “order to clean” calls as emergencies.