Food Service Establishments (FSE)

Restaurants, cafeterias, hospitals, schools, and other FSEs can be a large contributor of FOG in the sanitary sewer system. FOG may find its way into the sanitary sewer from the dishwasher, floor drains, mop sink, or other drains in the facility. Pouring or washing FOG down the drain leads to the FOG solidifying in the pipes and restricting flow from the kitchen and bathrooms causing sewage to back up into the business.  This is expensive and time-consuming to clean up and impacts a business directly by causing foul odors, complaints, and may lead to closures. 

Website FSE FOG

All non-residential facilities that prepare, process, or serve food as determined by the HSD, are required to have a FOG Discharge Permit issued by HSD and an approved grease control device. Such facilities include restaurants, cafes, catering facilities, commissaries, hotels, cafeterias, convenience stores, full-service grocery stores, schools, and hospitals. 

Per the City of Hobart’s Sewer Use Ordinance (2021-01), grease, oil, and sand interceptors or traps are required to properly handle FOG from entering the sanitary sewer system. The HSD has developed a FOG Management Program Manual for non-residential sources of FOG. The Manual provides information on the requirements, design specifications, permitting process, inspections, and maintenance.

A notice to local FSEs was provided via certified mail or delivered in 2022/2023. Refer to a copy of the Notice to Complete and Return below.

FOG Program documents:

  • FOG Management Program Manual
  • Notice to Complete and Return
  • FOG Permit Application Package
  • Under-Sink Grease Trap Maintenance Form
  • Underground Grease Trap Maintenance Form

a.    Grease Management and Disposal Tips

Implement the following in your FSE to prevent FOG from entering the sewer system: 

  • Do not use hot water and soap to try to wash grease down the drain. It will eventually cool and harden in the sewer lines.
  • Do not put liquid foods like gravy, milk, shakes, or batter containing FOG down the drain.
  • Do not put FOG or food down the drain.
  • Do not wash pots, pans, utensils, etc. until FOG and food scraps have been wiped away.
  • Pour cooled grease into a vendor’s recycling container. Some local vendors include GreenLine Johnson Septic Service, Shelton’s Tank Cleaning, Bruce Septic & Repair, or other reputable grease disposal companies.
  • Pour cooled grease into a closable container, seal it, and place it in the trash.
  • Mix cooking oils with absorbent material such as coffee grounds or cat litter. Place in a tightly lidded container and dispose of it in the garbage.
  • Wipe or scrape food particles from pots, pans, and dishes into the trash before placing them in the sink for washing.
  • Wipe excess fats and grease from pans with a paper towel and toss in the garbage.
  • Always use sink basket strainers to capture food scraps and empty them into a trash can.
  • Use disposable towels to wipe down work areas.
  • Collect and empty grill scrapings and fryer vat grease into a grease recycling container.

b.    FSE Best Management Practices

  • Post “Dump No Grease” signs above sinks and dishwashers in the kitchen to discourage the dumping of oil and grease.
  • Prevent spillage when transferring cooking oil to an outside oil waste bin.
  • Train employees on BMPs and the importance of reducing the amount of grease that goes down the drains. 

c.    Educational Information:

Fat-Free Sewers – How to Prevent Fats, Oils, and Grease from Damaging Your Business

FSE Fight FOG Posters (English, Spanish, Chinese)

National Restaurant Association – Managing Fats, Oils and Grease Poster (English, Spanish)

Educational Videos: