Food Service Assessment Checklist

Fats, Oil and Grease Management
Food Service Assessment Checklist

This checklist will help food service owners/operators identify sources of
fats, oil and grease and how they are being managed. By completing this
checklist, the user will know if current practices are adequate to minimize
FOG discharges to the municipal sewer system. Improper FOG disposal
can result in costly and unhealthy sanitary sewer overflows and back-ups
directly into the food service facility.
General Food Service Establishment Information

1.
2.
3.
4.
5.
6.
7.
Facility Name:
Date:
Facility Address:
Facility Owner:
Facility Manager:
Type of food service operation (caf, cafeteria): ___________
Responsible person/organization: ___________________________
Hours of operation: _______________________________________
Number of meals served/day:_______________________________
8. Number of seats: ________________________________________
1.
2.
3.
4.
Fats, Oil and Grease Trap/Interceptor
Type (under the sink, in-ground, automatic):__________________

Number of units:______________________
Size:_______________ gallons
Location:________________________________________
1.
2.
3.
4.
Grease Trap/Interceptor Maintenance
Pump out schedule (monthly, weekly, etc):___________________

Pumper/service provider:_________________________________
Yes
No
Maintenance log available on-site
Yes
No
Is management observing pumping to ensure it is done
properly?
No
Does service include complete pumping/cleaning of the trap
5. Yes
and sample box, not just removing the grease layer?
6. Yes
No
Is the vault refilled with clean water, not with water already
pumped out?
7. Yes
No
Are enzymes/bacteria used? If yes, vender
name____________
Kitchen Equipment/Devices
Are the following kitchen devices plumbed to discharge to the grease

trap/interceptor?
No
Dishwashers
1. Yes
No
Pot sinks, multi-compartment sinks, mop sinks, pre-rinse
2. Yes
sinks
3. Yes
No
Floor drains
4. Yes
No
Food steamers
No
Food grinders/pulpers
5. Yes
6. Yes
No
Steam kettle(s)
7. Yes
No
Can washer(s)
Other:_______________________________________________
Are the following cleaned or maintained periodically? Is the cleanup water

discharged to the grease trap? If not, where is it discharged? __________
No
Exhaust hoods and filters
1. Yes
No
Floor mats, floors, and grill tops
2. Yes
3. Yes
No
Exterior of the grease traps/interceptors
No
Dumpsters/trash cans
4. Yes
5. Yes
No
Parking lots, sidewalks,
6. Other:________________________________________________
Dry Cleanup
1. Yes
No
Are serving wares, utensils or food preparation surfaces wiped
clean before washing?
2. Yes
No
Do employees know not to allow FOG or food wastes into the
drains? Are employees instructed to use dry methods before using water for
cleanup?
3. Yes
No
Are employees provided the necessary training and tools (rubber
scrapers, brooms, absorbent materials for spills) for dry cleanup?
Spill Cleanup and Prevention
1. Yes
No
Are cleanup kits in visible and accessible areas?
2. Yes
No
Are employees provided adequate conveyance methods/tools
(ladles, containers with lids) to prevent oil and grease spills while transferring
from inside the restaurant to the outside storage bin?
3. Yes
No
Is there a designated employee(s) to manage/monitor cleanup?
Employee Awareness Training
1. Yes
No
Have employees received training on BMPs for handling oil and
grease (spill prevention, dry cleanup, etc.)?
No
Are employees involved in keeping FOG out of the drains?
2. Yes
3. Yes
No
Are signs posted in key areas that remind staff to keep oil and
grease out of the drains?
No
Are new employees trained on FOG BMPs and existing
4. Yes
employees trained on a routine basis (quarterly)?
Grease Disposal
1. Yes
No
Are the outside oil and grease storage bins kept covered?
2. Yes
No
Are the outside storage bins located away from storm drains and
catch basins?
3. Yes
No
Are Dumpsters and grease recycling bins cleaned and checked for
leaks often?
4. Yes
No
Is there a spill prevention plan and materials available in the event
of a spill?
Grease Management Contractors
1. Yes
No
Does your hauler/renderer have the proper legal licenses and
permits to handle the oil and grease waste?
2. Who do contact when there is a problem? _________________________
3. Yes
No
Do you know how and where the waste grease is sent for final
disposal?
For further information on proper management of oil and grease from your food service
operations, contact the N.C. Division of Environmental Assistance and Customer Service
at (919) 707-8100 or (877) 623-6748. Visit the web site created exclusively for your industry
at http://portal.ncdenr.org/web/deao/ea/eac/sso.

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Fats, Oil and Grease Management

Food Service Assessment Checklist

General Food Service Establishment Information

Fats, Oil and Grease Trap/Interceptor

Type (under the sink, in-ground, automatic):__________________

Grease Trap/Interceptor Maintenance

Pump out schedule (monthly, weekly, etc):___________________

Are the following kitchen devices plumbed to discharge to the grease

Are the following cleaned or maintained periodically? Is the cleanup water

Spill Cleanup and Prevention

Employee Awareness Training

Grease Management Contractors

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