Asheville FOG & Grease Rules

Key requirements

• Cleaning/pump-out frequency: All grease traps and/or grease interceptors shall be cleaned based on the 25% Rule [E01].
• Capacity rule: Grease interceptors shall be adequately sized, with no interceptor less than 1,000 gallons total capacity unless otherwise approved by MSD [E03].
• Sizing and installation: The gallonage capacity of a grease trap shall be equal to or greater than double the gallonage capacity of all drainage fixtures discharging to the grease trap [E04].
• Permits: If a pretreatment permit is required, has one been issued? [E05].
• Records: The owner, leaseholder, or operator shall be responsible for the proper removal and disposal of grease by appropriate means and shall maintain an on-site record of dates, and means of disposal [E06] [E08].
• Inspections: All Food Service Establishments grease-handling facilities shall be subject to review, evaluation, and inspection by MSD representatives during normal working hours [E07].
• Penalties: Food Service Establishments receiving two (2) consecutive unsatisfactory evaluations or inspections may be subject to penalties or other corrective actions as provided for in this Ordinance [E09]. Food Service Establishments that continue to violate MSD's Grease Standards and Requirements may be subject to additional enforcement action including termination of services [E10]. Food Service Establishments whose operations cause or allow excessive FOG to discharged or accumulate in the MSD collection system may be liable to MSD for costs related to MSD service calls for line blockages, line cleanings, line and pump repairs, etc. including all labor, materials, and equipment. If the blockage results in a Sanitary Sewer Overflow (SSO) and MSD is penalized for the SSO, the penalty may be passed along to the Food Service Establishment [E11].
• Best management practices: Food Service Establishments shall adopt Best Management Practices (BMP's) for handling sources of floatable oils, fat or grease originating within their facility [E12]. Food Services Establishments shall develop and implement a waste minimization plan pertaining to the disposal of grease, oils, and food particles [E13].

What to keep on file

• On-site records of grease interceptor/trap cleaning dates and means of disposal [E06] [E08].
• Documentation of pretreatment permit status [E05].
• Any written approvals from MSD regarding interceptor sizing or capacity [E03] [E04].
• Grease Interceptor/Trap Maintenance Log [E14].

Choosing a hauler

Choose a hauler

Sources

• [E01] http://www.msdbc.org/documents/foodestablishments/StandardsAndRequirementsForFoodServiceEstablishments.pdf
• [E03] http://www.msdbc.org/documents/foodestablishments/StandardsAndRequirementsForFoodServiceEstablishments.pdf
• [E04] http://www.msdbc.org/documents/foodestablishments/StandardsAndRequirementsForFoodServiceEstablishments.pdf
• [E05] https://www.msdbc.org/documents/forms/development/DeveloperFormAppPermits2025.pdf
• [E06] http://www.msdbc.org/documents/foodestablishments/StandardsAndRequirementsForFoodServiceEstablishments.pdf
• [E07] http://www.msdbc.org/documents/foodestablishments/StandardsAndRequirementsForFoodServiceEstablishments.pdf
• [E08] http://www.msdbc.org/documents/foodestablishments/StandardsAndRequirementsForFoodServiceEstablishments.pdf
• [E09] http://www.msdbc.org/documents/foodestablishments/StandardsAndRequirementsForFoodServiceEstablishments.pdf
• [E10] http://www.msdbc.org/documents/foodestablishments/StandardsAndRequirementsForFoodServiceEstablishments.pdf
• [E11] http://www.msdbc.org/documents/foodestablishments/StandardsAndRequirementsForFoodServiceEstablishments.pdf
• [E12] http://www.msdbc.org/documents/foodestablishments/StandardsAndRequirementsForFoodServiceEstablishments.pdf
• [E13] http://www.msdbc.org/documents/foodestablishments/StandardsAndRequirementsForFoodServiceEstablishments.pdf
• [E14] http://www.msdbc.org/documents/foodestablishments/StandardsAndRequirementsForFoodServiceEstablishments.pdf