By kitchen
Restaurants
Three months or 25%, and why fryer lines never get to three months.
Food trucks and commissaries
Whose interceptor, whose six-line receipt.
Grocery stores and delis
The code names markets with a deli. Rotisserie, hot case, bakery.
Schools and institutions
Large tanks and the three-year file a district office needs.
When something is wrong
Sink slow or backing up
The next hour.
Grease water on the floor
Containment, the 24-hour line, the spill record.
Emergency service
Including the 24-hour order to clean.
What happens if you never pump
The timeline from 25% to a suspended sewer connection.
Paperwork and triggers
The kitchen BMP and training log
The file item most kitchens do not know they owe.
Buying, remodeling, or on the hot-spot list
The four events that trigger an interceptor requirement.
The six required lines
What every receipt must carry.
Cost and calculator
When you hit 25%.