A. A description of the facility type and a summary of products made and/or service provided.

B. A description of any food processing that occurs on site, including but not limited to the type of food service (sit down or take out), types of cooking (saute, deep fry, etc.), a description of the menu, and a list of kitchen fixtures with potential to contribute FOG to the sanitary sewer.

C. Schematics of process areas illustrating drains and discharge points connected to the sewer.

D. A description of current reduction, recycling, treatment activities, and best management practices.

E. Specific performance goals and implementation schedule including cleaning frequency. Include cleaning and waste disposal procedures if business will self-clean grease trap. (Ord. 6152 § 5, 2008.)