| 2009 WSSC Plumbing & Fuel Gas Code |
| Overview |
| Permitting Program |
| Inspections |
| Enforcement |
| Best Management Practices |
| Frequently Asked Questions (FAQ's) |
| Complete WSSC Plumbing and Fuel Gas Code (Includes All Amendments) |
| Documents & Related Links |
| Contact Information |
Licensed Haulers  |
| FOG Video |
| Can the Grease -
Public Service Announcement |
| Letter from the Restaurant Association |
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| Overview |
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Sanitary sewers are designed and installed with sufficient diameter to carry the normal waste discharges from a residence or business. When FOG is discharged to the sewer, it cools and accumulates on the sidewalls of the sewer pipes. Over time, this accumulation of grease restricts the flow and causes blockages in the sewer which may result in overflowing manholes or basement backups. Sanitary Sewer Overflows (SSOs) can discharge to storm drains and creeks that ultimately flow to the Chesapeake Bay.
WSSC is Partnering with the Restaurant Association of Maryland to help the food service industry understand the problems associated with FOG discharges and to provide business owners assistance managing FOG correctly through the use of Best Management Practices (BMPs). For more information of grease blockages and how to prevent them, click here.
Getting Rid of FOG Click here to view the video.
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| Permitting Program |
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All Food Service Establishments (FSE) having the potential to discharge fats, oils, and grease (FOG) must apply to the Commission for a FSE Wastewater Discharge Permit. The establishments may include restaurants, cafeterias, grocery stores, hotel kitchens, church kitchens, school kitchens, bars, or any other commercial or industrial operation that discharges grease laden wastewater. A valid Montgomery or Prince George’s County Health Department Permit must also be obtained prior to discharge.
Fee: an annual discharge fee of $325 will be assessed for all permitted facilities.
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| Inspections |
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All Food Service Establishments (FSE) are subject to annual routine inspections. In addition, FSE’s may be inspected at any time in response to complaints or reports of sewer blockages. During an inspection, WSSC FOG Investigators will verify that all required fixtures are connected to a grease treatment device and that the grease treatment device is adequately sized and installed according to the WSSC Code. Investigators may also review maintenance records or other documents related to the operation of the grease treatment device.
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| Enforcement |
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Failure to comply with any condition of a FSE permit will subject the permittee to penalties and other enforcement action as provided for in WSSC's
Food Service
Establishment Enforcement Response Plan (ERP). These enforcement actions may include Notices of Violation, Compliance Directives, Civil Citations (fines up to $1,000), or termination of water and sewer service.
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| Best Management Practices |
Can the Grease.
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| The best way to manage FOG is to keep it out of the plumbing system in the first place!
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| The following are some ways to greatly reduce the amount of FOG entering the sewer system: |
Scrape pots and pans prior to washing.
Do not pour, scrape, or otherwise dispose of fats, oils, or grease into the sink or drains.
Collect fryer oil and store in barrels for recycling.
Dump mop water only to drains connected to your grease treatment system.
Use absorbents to soak up spills containing fats, oils, and grease (FOG).
Do not put food (including liquid food) including milk shake syrups, batters, and gravy down the drain.
Use strainers on sinks and floor drains to prevent solid material from entering the sewer.
Post “NO GREASE” signs near sinks and drains.
If you have an automatic grease recovery device (GRD), empty the collection pan before it becomes full.
Provide your employees with the proper equipment for cleaning your grease trap or GRD.
Wastewater generated from duct/range filter cleaning must be routed through the grease treatment system.
Train all kitchen staff in best management practices for grease disposal and the impacts of grease accumulation in the sewer.
Provide regular refresher training/discussion for proper disposal of fats, oils, and grease for all employees.
Inspect grease abatement devices/interceptors after pumping to ensure adequate cleaning was performed.
Can the Grease - Click here to view the Public Service Announcement.
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| Frequently Asked Questions (FAQs) |
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| WSSC Plumbing and Fuel Gas Code |
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| Documents & Related Links |
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| Contact Information |
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Licensed Haulers
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