Fats, Oils, and Grease (FOG)

Fact Sheet

Fats, Oils, and Grease (FOG)

Source Control Program

Frequently Asked Questions (FAQs)

The Parkersburg Utility Board (PUB) has adopted a Fats, Oils, and Grease (FOG) Ordinance which became effective June 14, 2011. Concurrently, PUB has implemented a FOG Source Control Program to regulate discharges from Food Service Establishments (FSEs) such as restaurants. Following are frequently asked questions from FSEs impacted by this program.
MISSION STATEMENT
The mission of the FOG Program is to control discharges of fats, oils and grease (FOG) in the wastewater flow from food preparation establishments and other commercial facilities into the Publicly Owned Treatment Works (POTW) collection system.
Are Food Service Establishments (FSEs) required to have permits to discharge to the sewer system?
Yes, Beginning June 14, 2011, it is illegal for FSEs to discharge to the sewer system without a valid FOG Wastewater Discharge Permit (permit).
Is there any exemption from this permit?
Yes, Limited food preparation establishments are not considered FSEs and may be exempt from obtaining a permit. Limited food preparation establishments are those that are engaged only in reheating, hot holding or assembly of ready-to-eat food products and as a result, there is no wastewater discharge containing a significant amount of FOG. Exemptions must be approved by PUB.
Is there a permit fee and how much?
No. Currently, FSEs are paying user charges for treatment of wastewater discharged to the sewer, as part of their Utility (water and sewer) bill.
What are the major requirements of the permit?
To reduce FOG discharges to the sewer from FSEs. Following are the major requirements of the permit:
FSEs are required to implement Best Management Practices (BMPs) in their operations to minimize the discharge of FOG to the sewer system.
FSEs are required to pretreat their wastewater using grease interceptors to remove FOG prior to discharge to the sewer system. Most existing FSEs will be granted temporary waivers from this requirement during the next three years; waivers may be reissued or revoked on a case-by-case basis. Variances may also be issued to allow / alternative pretreatment technology that is, at least, equally effective in controlling the FOG discharge in lieu of grease interceptors, to FSEs able to demonstrate that it is impossible or impracticable to install, operate, or maintain grease interceptors.
All Food Service Establishments required to install grease interceptors or equivalent devices is required to properly operate and maintain the pretreatment system.
What are Best Management Practices (BMPs)?
BMPs are schedules of activities, prohibitions of practices, maintenance procedures and other management practices to prevent or reduce the introduction of FOG to the sewer system. PUB can provide educational outreach material to FSEs regarding implementation of BMPs.
BMPs help reduce the amount of FOG and solids going to grease interceptors resulting in less frequent cleaning, thus reducing maintenance costs.
Are all FSEs required to implement BMPs?
Yes. Implementation of BMPs is a basic and necessary requirement for all FSEs. The best way to stop FOG from building up in the sewer lines is to prevent it from entering the drains using kitchen BMPs. Implementation of BMPs may involve some minor expense to properly and consistently prevent FOG from getting discharged to the sewer system. BMPs are proven effective and economical tools to control FOG at the source.
Are FSEs required to install grease interceptors?
Although the Ordinance requires FSEs to install grease interceptors, the implementation of this requirement may be delayed. Wavers may be issued to FSEs that have insignificant impact to the sewer, except for the following:
Newly constructed FSEs
FSEs that undergo remodeling or a major change in operations.
FSEs that have caused or contributed to grease-related blockage in the sewer system, or which have sewer laterals connected to hotspots, or which have been determined to contribute significant FOG to the sewer system based on inspection or sampling.
Are there penalties for noncompliance?
Yes. Any facility that violates any provision of the FOG Ordinance is subject to enforcement action by PUB, and/or physical termination of sewer service.

Fats, Oils, and Grease (FOG) Wastewater Discharge Permit Application for Food Service Establishments

INSTRUCTIONS: For the Parkersburg Utility Board (PUB) to properly evaluate process and issue a Fats, Oils, and Grease (FOG) Wastewater Discharge Permit, the applicant must provide a complete permit application.

PUB will not process incomplete Permit Applications. The Permit Application Form must be filled out completely. Your application will be returned to you if there is any missing information. Please write N/A if the information being requested does not apply.

The Permit Application must be signed by an official company representative. PUB will return your permit application if it is not signed by the proper company official.

All required Drawings and Information described in the information brochure must be submitted with this application. Complete the checklist provided to ensure that all requirements are satisfied.

Section I – General Information

Applicant / Corporation or Food Service Establishment Name
Doing Business as / Food Service Establishment Name used at Sewer Service Address Listed Below
Facility Address /
Street City State Zip Code

Phone Number Fax Number
Is your establishment a / sole proprietorship / partnership / corporation
Name of Owner, a General Partner, or Chief Executive Officer

Name Title

Street City State Zip Code

Phone Number E-mail Address
Name of Designated Representative for the facility that can be served with notices and is responsible for signing all correspondence and reports. Check if this is the same person identified above or provide information below.

Name Title

Street City State Zip Code

Phone Number E-mail Address
Facility On-Site Contact Check if this is the same person identified above or provide the information below.

Name Title

Phone Number E-mail Address

Section II – Facility Operational Characteristics

Please check descriptions that represent your facility.

Type of Food Service Establishment / Location
Fast Food Restaurant / Ice Cream Shop / Stand-alone Restaurant / Hospital
Full Service Restaurant / Cocktails/Bar / Strip Mall Attached / Nursing Home
Buffet / Catering / Mall/Food Court / Hotel/Motel
Sandwich Shop / Food Packager / School / Supermarket
Coffee Shop / Meat Processor / Club/Organization / Religious Institution
Bakery / Other / Company/Office Building / Prison
Cafeteria / Stadium/Amusement Park / Other
NO FLATWARE / WITH FLATWARE

Please indicate each item that you currently have in your facility and the quantity of each.

Food Processing Equipment / Kitchen Equipment
Quantity / Quantity / Quantity / Fixture Size (L*W*H) , Drain Size/inches
Deep Fryer / / Rotisserie / / 3-Compartment Sink / /
Char broiler / / Stove / / Pre-Wash Sink / /
Griddle / / Wok / / Dishwasher / /
Grill / / Soup Ladles / / Garbage Disposal / /
Oven / / Other / / Floor Drains / /
Vegetable Prep Sink / /
Pot Wash Sink / /
Mop Sink / /
Hand Wash Sink / /

Please indicate operating schedule.

Hours of Operation
Monday / Start / / Stop / / Start / / Stop / / or 24 Hours / or Closed
Tuesday / Start / / Stop / / Start / / Stop / / or 24 Hours / or Closed
Wednesday / Start / / Stop / / Start / / Stop / / or 24 Hours / or Closed
Thursday / Start / / Stop / / Start / / Stop / / or 24 Hours / or Closed
Friday / Start / / Stop / / Start / / Stop / / or 24 Hours / or Closed
Saturday / Start / / Stop / / Start / / Stop / / or 24 Hours / or Closed
Sunday / Start / / Stop / / Start / / Stop / / or 24 Hours / or Closed

Please provide the following miscellaneous regarding your operations.

Miscellaneous Information
Number of Employees: / / Do you wash plates? / Yes No
Seating Capacity (Inside): / / Chain Status: / Chain Independent
Seating Capacity (Outside): / / Seating: / Sit-down Take-out Both
Average number of meals or customers served per day: /

Section III – Facility Information

Are you currently operating your business from the sewer address indicated? Yes No

If the answer is No, indicate the date you plan to begin operation.

Property Owner /
Name
Street City State Zip Code

Phone Number Fax Number

Section IV – Grease Trap/Interceptor Information

Do you have a grease trap/interceptor in this facility? Yes No Not Sure

If so, list manufacturer (and weather it is) Passive Automatic

Indoor Outdoor

What is the grease trap/interceptor(s) capacity? 250 gal 500 gal 1000 gal Other

Which choice below best describes frequency of maintenance (Pump-outs?)

Daily Weekly Bi-Weekly Monthly Quarterly Every Six Months Yearly

Liquid Waste Hauler/Disposal Company

Do you use any additives in your grease traps, floor drains, sewer lines, etc. to help clean them? Yes No

If yes, please check which type and attach the Material Safety Data Sheet (MSDS) to this application.

Enzymes Bacteria ChemicalsOther

This space asks you to draw a map showing the location of your business, and to indicate where your grease trap is located in relation to sewer connections:

Example:North
Grease Trap

Mom’s Diner
Sewer Connection
7th Street /
Sewer Connection

Since remodeling food service facilities discharging to the City of Parkersburg sanitary sewer are required to install at the owner’s expense an approved and properly maintained FOG interceptor PUB will use the following information/table to provide estimated grease output in pounds (lbs.) per quarter and recommend an interceptor size using three sizing examples.

Example 1:
Customers or Meals Per Day / Grease (lbs.) /meal / + Output / Pump-Out Cycle / Grease Capacity Per Pumping
/ * / / / * / / = /
Recommended Size and Manufacture:

Example 2:

Customers or Meals Per Day / Grease (lbs.) /meal / + Output / Pump-Out Cycle / Grease Capacity Per Pumping
/ * / / / * / / = /
Recommended Size and Manufacture:

Example 3:

Customers or Meals Per Day / Grease (lbs.) /meal / + Output / Pump-Out Cycle / Grease Capacity Per Pumping
/ * / / / * / / = /
Recommended Size and Manufacture:

Section V - Conclusions and Recommendations

It is important to realize that the grease loading values do not (and cannot) be perfectly accurate. The point is not to be perfect, but to be as close as possible so as to estimate grease production with an acceptable margin of error, while providing a grease interceptor that is correctly sized per given Food Service Establishment (FSE).