Restaurant Survey

Question Title

* 1. What are considered common pollutants in the food service industry?

Food waste

Fats, oil and grease (FOG)

Soaps and detergents

Cleaning chemicals and disinfectants

Pesticides

Trash and litter

All of the above

Question Title

* 2. How can a restaurant help reduce water pollution year-round?

Keep outdoor cleaning and storage areas covered and contained

Wash equipment indoors at utility sinks, unless you provide 100% containment outdoors

Keep wash water out of storm drains

Dispose of wash water and/or wastewater correctly and legally by discharging to the sanitary sewer or to a landscaped area if it is free of pollutants such as FOG; soap and detergents and food waste

Hire a mobile surface cleaner to keep the dumpster area clean

All of the above

Question Title

* 3. When cleaning equipment and outdoor areas, you should always sweep up food particles, cigarette buds, and trash from outside areas before mopping.

True

False

Question Title

* 4. Can you clean floor/kitchen mats, filters, and garbage cans in the parking lot, alley, sidewalk, street, or gutter?

Yes

No - Floor/kitchen mats, filters and garbage bins must be cleaned in a sink or near another drain connected to the sanitary sewer; or they can be cleaned at a public car wash that discharges to a sanitary sewer.

Question Title

* 5. How should you properly manage cooking oil/grease?

Clean grease traps at least once per week and grease interceptors monthly or as required by your FOG Discharge Permit

Do not pour cooking oil/grease on the ground or into trash bins, street gutters, storm drains, or storm sewers

Collect cooking oil/grease in containers or barrels for proper recycling

Store cooking oil/grease containers or barrels in a secure area with lids closed when not in use and make sure to keep the area tidy and cleanup any spills promptly

All of the above

Question Title

* 6. What are 3 ways a restaurant can minimize toxic chemical use and waste?

Avoid buying and using products that are not durable, reusable, or repairable

Use the least toxic cleaning products available

Choosing compostable and/or paper-based products when buying disposable products

All of the above

None of the above

Question Title

* 7. Which is not a good recycling and disposal practice?

Recycling used cooking oil and grease via a state approved transporter and/or rendering plant

Not separating waste products

Disposal of unwanted chemicals such as cleaning chemicals and pesticides via a state approved hazardous waste contractor

Question Title

* 8. What can restaurant employees do to keep dumpster and loading areas clean?

Keep trash can and dumpster lids closed when not in use. This will prevent rain water from washing food waste into the storm drain and keeps birds and pests from scattering trash.

Carefully dispose of oil and grease into the cooking oil/grease container or barrel and not allow overflow to contact pavement or soils

Never dispose of liquid waste into a trash can or dumpster

All of the above

Question Title

* 9. Can you download a copy of the Restaurant's Guide to Best Management Practices (BMPs) in English and Spanish from the city's Stormwater Management webpage?

Yes

Question Title

* 10. Which of the following BMPs should a restaurant owner/manager implement:

Designate key employee to monitor the management and clean-up of cooking oil/grease container or barrel

Provide BMP Training to all new employees and offer existing employees an annual refresher on stormwater pollution prevention

Keep a spill kit on site and available for use

Ensure employees use dry methods when cleaning up spills (absorbent, sweep) rather than rinsing down outside areas

Post BMPs in the kitchen or employee break area

Keep all training records onsite and available for inspection

All of the above