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FOG Control Program Manual <br />Change in <br />Ownership <br />Remodeling a Any Kftchen '�O <br />Change In Operatfun Improvements? <br />rerinam Yes <br />Improvements <br />New CeutsVuction <br />Is Food fleing No <br />Cooked? <br />Yes <br />(1) High FOG Risk EquiWPraetices <br />Broiler <br />• Char Broiler <br />Oms FSE he <br />Is FSE ho <br />Condlllonal <br />Char Broiler wlGrease Bnmer <br />Employ High FOG disk <br />EVI /SSO <br />Plumb For Fuiue Waiver. No GCD <br />• Deep Fir <br />EquipjPractices3+'1 <br />Related? <br />X,R aired <br />Griddle <br />• Grill <br />• Kettle <br />Yes <br />Yes <br />• Rotmserie <br />Skillet <br />• Smoker <br />GCDRequired <br />Stove <br />Tilt Skillet <br />• Wok <br />Prepare Farms <br />EML = Enhanced Maintenance Location <br />is Spare/ N. <br />(Hot Spot) <br />Slope Available <br />HGI Required <br />I. Standard Memo <br />FSE — Food Service Establishment <br />For GGI7 <br />2_ Notice and Conditional Waiver <br />FOG = Fats, Oil, Grease <br />with SigrtaLues. <br />GCD = Grease Control Device <br />GGi = Gravity Grease Interceptor (large, otrldoar) <br />Prepare forms <br />HGI = Hydro-mechanicar Grease Interceptor <br />Yes <br />(small, indoor) <br />GGI Required <br />I. Standard Merno <br />LFP = Limited Food Preparation <br />2_ Notice and Regular Pemhit <br />with SignaLues, <br />GCD Requirements Review Guidelines <br />03124)2015 <br />Figure 1: GCD Requirements Review Guidelines <br />