Commercial FOG Program

Residual fats, oils and grease (FOG) is a by-product from food service establishments. Typically, FOG enters a facility's plumbing system from dishware washing, floor cleaning, and equipment sanitation. Sanitary sewer systems are neither designed nor equipped to handle the FOG that can accumulate on the interior of the sewer collection system pipes from improperly maintained discharges. These accumulations may cause a sanitary sewer overflow (SSO). A SSO is the unintentional flow of untreated sewage onto the ground or into a facility, home, or waterway. SSOs create a health risk to the public, damage property, and pollute our environment.  

Any food service establishment or commercial/institutional kitchen that is connected to the JEA sewer system is required to participate in the FOG program.  This includes sandwich shops, ice cream parlors and smoothie shops.

Forms and Requirements  

Facility Requirements 

  1. You must have a properly functioning grease trap. New facilities can be certified by any licensed plumber or a JEA Preferred Hauler.
  2. You must have your grease trap/interceptor cleaned in accordance with the chart below. 
  3. You must submit a pump-out report no more than 5 business days after cleaning your trap/interceptor.  
    • Interceptor (750 gallons +) - Minimum of every 90 days or more often if grease and solids levels reach 25% of the tank volume.
    • Intermediate (50-750 gallons) - Not to exceed 30 days.
    • Trap (less than 50 gallons) - Not to exceed 15 days.

JEA Preferred Haulers

JEA Preferred haulers are grease trap maintenance service providers who meet JEA’s criteria for grease trap maintenance and FOG Program report submission. 

There are several benefits of using a JEA Preferred hauler which help you to concentrate on your food service business rather than add another task to your already busy schedule.  

  1. JEA Preferred Haulers submit all required reports and maintenance records for your facility.
  2. Any follow up inspections of your facility will be geared towards Preferred Hauler performance not your restaurant’s compliance. 
  3. Any discrepancies associated with report submission or grease trap maintenance will be handled directly through your preferred hauler.

Grease Trap Maintenance

All receipts and records associated with the maintenance of your grease trap must be kept on the premises for a minimum of 3 years.

Best Management Practices (BMPs)

BMPs are requirements used to minimize grease and solids build-up in your grease trap. Following BMPs will reduce plumbing expenses and the disposal fees associated with the materials removed from your trap during maintenance. You can find a copy of the BMP Below.

Using additives and enzymes to break up the grease is prohibited. Doing so can allow fats, oils, and grease to pass through the interceptor and into the sewer system where it can reform and cause blockages.

Regulation 

Information and Training     

Contact Information

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