What can I expect during grease trap/interceptor inspection?All restaurants are on an annual inspection schedule. The grease trap/interceptor will be inspected using the following criteria:
• If the trap is in good condition, you will be advised to maintain hauling schedule and kitchen operations.
• If trap is in poor condition, a non-compliance order to have trap cleaned immediately will be issued, and a follow-up inspection will occur. At which time, the facility will have to provide a copy of the manifest (pump out) from the hauler.
o Proper maintenance of the grease trap is removing accumulated FOG and solids on a 25% capacity rule. After a trap has reached 25% capacity of both FOG and solids, FOG begins to pass through to the sewer system.
• FSEs must keep records of pump outs for inspections.
What if I don't install a grease trap/interceptor?
All FSE (food service establisments) are required to have an appropriately sized and maintained grease trap to protect the public sewer system. Fines may be imposed for non-compliance. Without a grease trap you may have encountered sewer backups or may be facing one soon. Current regulations state a facility causing a sanitary sewer overflow is in violation of the Clean Water Act and enforcement actions may have the facility pay for all costs involved.
How do I maintain grease traps?
- Have grease trap pumped at least once every 90 days by a licensed waste hauler
- Maintain a copy of the manifest provided by the waste hauler for each pump out
- Do not use additives
- Grease traps/interceptors must be maintained in effective operating condition to comply with the City
Common Waste Haulers
Liquid Environmental Solutions
There are many other state approved haulers. Call
713.775.4035 for further assistance regarding waste hauling.
Fats, oil, and grease are the natural byproducts of food preparation and cooking. FOG gets into our sewer collection system from pouring substances down the drains and inadequate grease controls. FOG poured down the drain coat the inside of pipes, eventually forming a blockage. Our sewer system is not designed to handle or treat these substances in excess. Over time, without proper disposal of fats, oils, and grease, build up in the sewer system occurs and eventually blocks collection pipes and sewer lines, resulting in sewer backups and overflows on streets, properties and even in customers’ homes and/or businesses. Overflows may also impact the environment negatively and can result in contamination of ponds, streams or rivers.
Washing these products down the sink with hot water can also impact the sewer system. Grease in warm liquid may not appear harmful, but as the liquid cools, the grease or fat thickens and causes build-up on the interior of pipes and other surfaces.
For additional information regarding reducing FOG in your kitchen, sewer system, and community visit the TCEQ (Texas Commission of Environmental Quality) and the Cease the Grease Campaign – Galveston Bay Foundation web sites for published resources.
View the City of Pearland FOG brochure.
City of Pearland Ordinances
The City of Pearland has implemented proactive approaches to prevent problems before they happen. Click here for more information regarding ordinances.
What can I do about FOG?
There are several ways to minimize the impact of FOG:
• Scrape off excess grease in a container and dispose of it in the trash or containers specifically designated for grease;
• Place food scraps in waste containers or garbage bags for disposal with solid wastes;
• Promote the use of the 3 R’s: Reduce, Reuse, Recycle
• FOG from cooking should not be placed in kitchen sinks without an interceptor, restroom sinks and toilets
• Do not discharge FOG in concentrations that will cause an obstruction to the flow in a sewer;
• Do not discharge wastewater with temperature in excess of 140°F to any grease trap/interceptor.