Fats, oils and grease (FOG) enter our sewer system carried by wastewater from washing dishes, cleaning equipment and mopping floors. As grease cools, it hardens, coating the inside of sewer pipes until the pipes are blocked. This blockage causes wastewater to overflow back into your facility or spill from the sewer into our streets, which creates risks to public health and our waterways. 

To prevent these sewer overflows and avoid excessive costs, including fines, and ensure compliance with all environmental requirements, restaurants are required to follow Best Management Practices (BMPs) in the proper disposal of all kinds of waste.

1. Control & Clean Out Grease - Commercial kitchens are required to have a grease control device installed and serviced every three months, or more frequently if needed. Services must be documented on the “Pump Out” log sheet. Drain screens must be installed in food preparation areas and cleaned regularly. Annual or bi-annual sewer drain cleanings are to be scheduled with plumbing services. Manifests must be made available upon request.
2. Know Your Sort & Drain Locations - Employees must be trained on waste sorting stations, signage and all drains in the kitchen.
3. Ensure Your Business is Permitted - Prior to beginning food service operations and serving customers, the City of Oceanside municipal code requires commercial kitchens to obtain a Commercial Kitchen Grease Disposal Permit with the City’s Water Utilities Department.  Your permit requires the proper maintenance, inspection and recordkeeping related to your grease control device. City inspectors may conduct an inspection of your establishment, including your grease control device and review of your maintenance records without notice. Food service establishment owners and operators are encouraged to contact the City of Oceanside’s Business License Department program for additional details at 760-435-3878. 
4. Collect & Store - Waste cooking oil must be collected and stored properly in appropriate grease/tallow bins for food oil recycling. Bins must be maintained to ensure they do not leak and develop grease solids build-up. If oil receptacles are stored outside, they must be covered with a locking lid and have secondary containment to prevent spills. Licensed cooking oil and grease haulers must be used to recycle used cooking oil.
5. Food Scraps & Food-Soiled Paper Disposal - All food waste and food-soiled paper are required to go into the food scraps bin. Empty your food scraps when the bin is half full to avoid it becoming too heavy and prevent excessive odors. Click here for more information about recycling and organics services for businesses.
6. Wipe & Scrape First - Staff are required to wipe and scrape excess grease from pans and dishes into the food scraps container before washing. Grease is NEVER ALLOWED to be washed into the sink or drain. Employees should use the “can it and cool it” method for easy disposal of excess hot cooking oil. 
7. Clean It Dry - Dry methods - brooms, rags or paper towels—should be used to clean up FOG spills. Spills should never be hosed into any outdoor street, gutter or drain. 
8. Keep Exhaust Fans Clean - Kitchen exhaust filters are required to be cleaned twice per year and kept in good operating condition.  
9. Train Your Team - Employees must be trained at the beginning of their term of employment and each calendar year thereafter on these food service environmental compliance BMPs. Training must be documented on a log sheet with the date of the training and this log should be provided to a City inspector upon request.

Edible Food Recovery Program

State law requires food service facilities and restaurants, identified by the law as Tier 1 or Tier 2, to reduce wasted food and donate excess edible food to food recovery organizations or services through a signed agreement or form.

Oceanside’s 10 Steps to Food Recovery Program Guide, Food Waste Tracking Guide and Sample Food Recovery Partnership Form are great resources to help identify what excess edible food is available for donation. Click here to learn more.

Training Video and Posters in English 

Video in English: Food Service Environmental Compliance 

Poster in English: Proper INDOOR Waste Disposal & Cleaning Requirements 

Poster in English: Proper OUTDOOR Waste Disposal, Cleaning & Landscaping Requirements 

Posters are also available upon request by calling (760) 435-4500 or emailing GreenOceanside@oceansideca.org

Vídeo y Carteles de Entrenamiento en español 

Video en español: Cumplimiento ambiental en servicios de alimento 

Póster en español: Requisitos para la eliminación correcta de residuos y limpieza INTERIOR   

Póster en español: Requisitos para la eliminación correcta de desechos, limpieza y paisajismo AFUERA 

Los pósters también están disponibles para recoger llamando al (760) 435-4500 o enviando un correo electrónico a GreenOceanside@oceansideca.org. 

Pagsasanay Video na may Tagalog Subtitles 

Video na may Mga Tagalog na Subtitle: Pagsunod sa Kapaligiran ng Serbisyo sa Pagkain