Fats, Oils, and Grease (FOG) Management Program

FOG Management

The City of Bloomington Utilities Department (CBU) has developed a FOG Management Program to prevent FOG from reaching the sewer system. The local requirements governing FOG management at Food Service Establishments (FSEs) can be found in the Bloomington Municipal Code (BMC), Chapter 10.17.

CBU requires the installation and proper maintenance of grease removal devices, called Grease Interceptors and Grease Traps, at all food service establishments (FSEs) that discharge to CBU's sanitary sewer. All FSEs must have an approved grease trap or interceptor properly installed to treat their kitchen waste. Contact CBU to determine the type of device required for your facility.
The FOG Management program aims to reduce the buildup of fats, oils, and grease in sewer pipelines that can cause clogs in commercial plumbing and block sewer lines that may lead to:

• Clogged toilets and drains in facilities
• Raw sewage backup into buildings causing expensive clean up and repair
• Higher sewer bills
• Health risks from exposure to untreated sewage
• Potential health code violations (possible restaurant closure)
• Strong odors entering businesses 

Compliance

As established in BMC Chapter 10.17, these requirements apply to all FSEs that are sewer customers of the City of Bloomington Utilities (CBU). All new and existing FSEs must install an approved grease retention device, such as a grease interceptor or grease trap. A grease interceptor is required to be updated on change of any of the following: ownership, business name, or plumbing. The grease interceptor must be brought up to current City Code.

CBU will work directly with FSEs to achieve compliance with the ordinance. However, if an FSE fails to meet the requirements of Title 10 of the BMC or the CBU Rules, Regulations and Standards of Service, CBU is required to implement its Pretreatment Program Enforcement Response Plan (ERP). Enforcement responses increase in severity as time progresses and can range from Notices of Violations, compliance schedules, fines, and disconnection of service.

Installation of Grease Interceptors and Grease Traps

Step 1: Plan Submission

Prior to starting any construction work, plans must be submitted to City of Bloomington Utilities for approval. Plans should be submitted to: [email protected]. At a minimum plans must show commercial space layout including all kitchen fixtures, sanitary waste lines, grease waste lines, and a specification sheet of an approved grease interceptor.

Plans typically take 2-3 weeks for a complete review by all CBU groups. Please submit them as early as possible. When review is complete you will either receive an acceptance email, or an email stating the revisions needed. Starting work prior to plan approval can result in administrative action including, but not limited to: Notice of Violation, administrative fines, and/or removal of unauthorized work.

Step 2: Monroe County Building Department

Reach out to the Monroe County Building Department (MCBD) prior to starting any construction work. Some grease interceptor installations require a Building Permit. The MCBD has different criteria than CBU; you will want to contact them for their requirements at 812-349-2580 or [email protected]

Step 3: Construction

Once all approvals and permits have been received the work can be completed. All construction work must be completed to the specifications of the approved plans. For all grease interceptor installations, call CBU Pretreatment Inspector at 812-369-6928 for an inspection. In-ground interceptors must be inspected when all plumbing is complete, but prior to backfilling the grease interceptor. Above-ground interceptors can be inspected after all work is complete. 

Additional Information

• All wastewater from dishwashing sinks, mop sinks, hand sinks, vegetable prep sinks, floor drains, etc. must be discharged into a grease retention device.
• The installation of new garbage disposal devices is prohibited. Existing garbage grinders or disposals may not be replaced once they have failed mechanically. 
• All grease interceptors shall be designed to allow complete access for inspection and maintenance activities. 
• Newly installed grease traps shall include a filter designed to prevent discharge of grease from the unit.
• All grease interceptors and traps must be pre-approved by CBU prior to installation and must allow access for inspection and maintenance. 
• Sanitary waste shall not be discharged into grease retention devices.

Cleaning Grease Interceptors and Grease Traps

Grease interceptors must be pumped out completely at least once every 90 days or more frequently. These cleanings must be performed by a grease waste hauler and copies of the receipts of the pump outs must be submitted to CBU within 14 days. 

Grease traps must be pumped/cleaned out completely at least once every 30 days or more frequently and is typically performed by maintenance staff or other employees of the establishment. When performed properly  and at the appropriate frequency, grease trap maintenance can greatly reduce the  discharge of fats, oil, and grease (FOG) into the wastewater collection system. Each time a grease trap is cleaned out the cleaning must be electronically submitted to CBU’s FOG Compliance Software, SwiftComply. Cleanouts must be reported within 14 days of occurrence. 

Use of chemical treatments such as bacterial additives, emulsifiers, drain cleaners, enzymes, acids, and other chemicals that dissolve, purge, or remove grease from interceptors or traps, is prohibited for both interceptors and traps. Once removed, waste liquid may not be placed back into interceptors or traps and must be disposed of properly in the trash and not down a drain.

Steps for Proper Grease Trap Maintenance:

1. Remove the lid. If the trap is equipped with removable baffles, remove them. 
2. Make sure the flow restrictor on the inflow pipe is present. 
3. Scoop the accumulated top grease layer out of the trap and deposit in a tight sealing container for proper disposal. 
4. Bail out water in the trap to facilitate cleaning solids from the bottom. Place  water in a tight-sealing container filled with absorbent material for disposal.
5. Remove all the solids from the bottom of the trap, drain any liquid from the solids and properly discard the material in the trash. 
6. Scrape the sides, the lid, and the baffles with a putty knife to remove the grease,  and deposit the grease into the same container used for the grease layer. 
7. Replace baffles and lid. 
8. Return (or fill) water to grease trap 
9. Record grease trap cleaning activities in CBU’s SwiftComply Compliance Software.

FSE Best Management Practices:

• Scrape FOG and food off dishes into the trash and “dry wipe” all pots, pans and dishware before washing. 
• Post “No Grease” signs and other visual FOG reminders above sinks and on the front of dishwashers.
• Do not pour excess or used oil down the drain.
• Wipe down greasy work areas with paper towels.
• Use absorbent materials to soak up grease and oil under fryers and consider putting down absorbent mats in areas of frequent FOG spills. Properly dispose of FOG and absorbent materials in the garbage.
• Establish procedures and train employees to properly clean up a grease spill.
• Reduce the amount of FOG stored and/or used at your facility.
• Store oils in proper receptacles in an area isolated from drain lines.
• Store recyclable FOG in covered containers in areas isolated from storm drains.
• Pour mop water in a drain connected to the grease trap or interceptor.

Frequently Asked Questions about Fats, Oils and Grease (FOG)

Where does FOG come from?

Does your facility cook meat? Serve soups, sauces, or salad dressings? Use butter, margarine, or oil in food preparation? Fats, oils and grease (FOG) are abundant in and on the foods we eat. When foods are prepared, oils and greases are released from of foods or are added as ingredients or non-stick remedies. The FOG ends up on cookware, dishware, kitchen equipment and even floors and floor mats, all of which must be washed. When kitchen equipment and wares are cleaned, the FOG is washed off and
enters the plumbing system. Shortly after this grease enters the drain, it begins to cool and separate from the dishwater. The separated FOG accumulates in private drains, sewer pipes, and sewer lift-stations. In time, this residue builds up, restricting and blocking sewer pipes, causing sewage backups and overflows, and creating headaches for the wastewater treatment plant. The effect is no different on the food service establishment’s (FSE) plumbing system. It is no coincidence that plumbing companies
are frequently called to restaurants and other food service establishments to un-clog blocked lines.

Why is FOG a Problem?

FOG can create a variety of problems, including sewer capacity reduction, increased maintenance costs, shortened infrastructure lifespan, blockages, backups, overflows, fines, facility closures, vermin, treatment plant upsets, environmental damage, odor,
human health hazards, and a variety of other issues. 

FOG has a negative impact on wastewater collection and treatment systems. Most wastewater sewer system blockages are related to FOG. These blockages can be serious by causing sewage spills, manhole overflows, or sewage backups in homes and businesses.

Large amounts of FOG in wastewater cause trouble in the collection system pipes. It decreases pipe capacity, resulting in increased cleaning and sometimes replacement of the pipes. FOG also hampers effective treatment at the wastewater treatment plant. In a liquefied form, FOG may not appear harmful. But, as the liquid cools, the grease congeals and creates thick grease mats on the surface of settling tanks, digesters, and other treatment structures at the wastewater treatment plant. FOG problems at the plant decrease treatment efficiency, increase operating costs, and can potentially cause interference and pass-through events.

What is a grease interceptor and how does it work?

A grease interceptor is typically a concrete vault with a minimum capacity of 750 gallons. New hydromechanical grease interceptors can have a minimum capacity of 250 gallons. It is built into the wastewater piping and located below ground outside of the food service establishment building. The capacity of the interceptor provides adequate hydraulic retention time so that the suspended FOG in the wastewater has time to congeal and rise to the surface. The vault includes a minimum of two compartments, and flow between each compartment is through a 90° fitting designed for grease retention. Periodically, a service contractor will pump the accumulated grease and other food waste out of the interceptor to maintain its removal efficiency and prevent FOG from reaching the sewer.

What is a grease trap and how does it work?

A grease trap is a small reservoir built into the wastewater piping a short distance from the grease producing area. Baffles in the reservoir retain the wastewater long enough for the grease to congeal and rise to the surface. These small devices need to be cleaned frequently; daily, weekly, or monthly, and this duty is typically performed by restaurant staff. Some plumbing and septic hauling companies offer grease trap cleaning services.

How can I get in compliance?

Contact CBU! We will work with your facility to ensure that you have the proper equipment and are using it efficiently. You may be wasting hundreds or even thousands of dollars a year on unnecessary plumbing costs and poor device maintenance. See above Best Management Practices for steps to take to significantly reduce or eliminate FOG from entering your plumbing.

Many businesses find that taking steps to prevent FOG materials from entering the sewer system saves money. Keeping FOG out of your drains will reduce the likelihood of grease related plumbing problems. Establishments that fail to comply with CBU’s grease waste management policies may be required to install additional grease-removal equipment, be issued fines, or even have their utility services terminated.

For additional information about CBU's FOG management requirements, see the links and contact information below.

Additional Resources

• Bloomington Municipal Code Title 10
• Standard Grease Interceptor
• FSE Renovation Forms Packet

For further questions contact:

Carson Swofford
Pretreatment Program Inspector
[email protected]
812-349-3934

For after hours emergencies, please call our 24-hour switchboard at 812-339-1444.