What the chapter asks for
Among the documents the FSE and property owner must keep on the premises for three years: “a log of kitchen best management practices, including employee training,” with training records themselves a three-year item. It sits beside the cleaning log, the hauling records for interceptor contents and waste cooking oil, the solids-accumulation readings, any sampling, and any spill records. An inspector who asks for the file will ask for this page, and a receipt-only folder does not answer.
What goes on the page
- Practices in force: dry-wipe pots and plates before the sink; strainers in every drain; waste oil to the rendering drum; no dishwasher to the interceptor; nothing over 140°F; no additives; mats and hood filters washed only where the drain goes to the device.
- Training entries: date, employee, who trained them, initials. New hires in the first week; everyone at least once a year.
- Posting: a “No grease down the drain” sign at every sink that is not plumbed to a device.
Why the city cares
The interceptor catches what the kitchen sends it. A kitchen that dry-wipes and strains sends a fraction of the grease and solids that one with a hose and no baskets sends, and reaches 25% months later. The log is the city’s way of checking that the first line of defense exists.
What we provide
A one-page BMP sheet pre-filled for your kitchen, a training line table with space for a year of initials, and a reminder at each service to add the new hires. Thirty seconds per visit; three years of file in one folder.