Award Criteria

Grease Interceptor, Grease Trap, or Automatic Grease Removal Unit

• Cleaning is properly managed and adheres to the cleaning schedule or occurs more
  frequently than required.
• Equipment area is clean and free from debris and litter.
• Equipment deficiencies are corrected in a timely manner as communicated.
• Maintenance records are retained for a period of three years and made available upon request in a timely manner.

Spent Cooking Oil Disposal Area

• Spent cooking oil is stored properly and may be collected by a rendering company or recycled for use in other products.
• The container storage area is clean and free from debris and litter.

Kitchen Operations

• Fats, oil, and grease are recommended to be scraped from pots, pans, and cooking
  utensils and disposed of in the trash.
• All kitchen equipment, including floor mats, exhaust filter screens, and fry racks, are
  cleaned inside the kitchen with drainage to grease abatement equipment. The use of strong vaporous cleaning chemicals used for cleaning purposes outside of the
  building shall be capture and retain wastewater for proper disposal.
• Enzymes, bio-additives, emulsifying agents or other similar chemicals are not
  allowed to be introduced directly into a grease interceptor to reduce the cleaning
  frequency.
• The Meridian City BMPs poster is highly recommended to be displayed in the
  kitchen area to assist employees.
• Reduce the temperature of greasy wastewater from a triple sink prior to discharge to an under-the-sink grease abatement unit located close to the sink; to prevent passthrough of grease to sewer.
• Spills are cleaned up using absorbent materials or paper products and disposed to
  trash.
• Kitchen floor sinks may have optional food particle screens to collect solids prior to
  the grease interceptor.