Kitchen slammed, floor drains creeping, prep sink burping? This guide gives Los Angeles restaurants a simple playbook to keep drains moving and inspectors happy—from hydrojetting cadence to grease-control paperwork.
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Why LA restaurants clog (and get cited)
- FOG load (fats, oils, grease) coats pipe walls; add food solids and scale and flow collapses, especially at peak.
- No or poor cleanouts make real cleaning hard, so lines get “pushed open” and reclog.
- Skipped interceptor maintenance leads to bypass and violations under LA’s FOG program (LAMC §64.30). LA Sanitation regulates FSEs (food service establishments), requires BMPs, and can prohibit garbage grinders unless specifically allowed.
The FOG rule in plain English (for owners & chefs)
Los Angeles requires FSEs to control FOG discharge. That includes: following best management practices, installing grease control devices when required (traps/interceptors), and maintaining records for inspectors. The program is rooted in LAMC §64.30 and LA Sanitation’s rules.
Key takeaways:
- Keep a routine for interceptor service (see the checklist below).
- Train staff: dry-wipe cookware, strain fryer oil, and keep solids out of sinks.
- Maintain manifests/logs; they’re part of your compliance story.
Camera + Hydrojetting vs. Snaking (what actually works)
- Camera first. We scope the line to confirm material and condition before jetting—older clay or damaged pipe needs gentler handling or repair.
- Hydrojetting uses pressure + flow with the right nozzle to scrub pipe walls and flush grease/scale/roots out of the system. It’s the only way to reset heavy FOG lines without leaving a film that reclogs.
- Cleanouts matter. By code, every horizontal drain needs a cleanout at its upper terminal, plus additional cleanouts at intervals (commonly every 100 feet) and after big direction changes. If you’re missing them, install now so jetting and inspections are safe and effective.
Service pages:
• Hydrojetting Los Angeles
• Drain & Water Line Repiping
Your quarterly checklist (pin this on the walk-in)
Every shift (front + back of house)
- Dry-wipe pans, trays, and griddles before rinsing.
- Strain fryer oil; store used oil in a labeled container—no sink dumping (ever).
- Keep food solids out of sinks (scrape to compost/solid waste).
- Train staff to report slow drains before a rush.
Weekly
- Lift interceptor/trap lids (trained staff only) and note grease thickness.
- Check that dishwasher and mop sinks aren’t bypassing the grease device.
- Confirm floor sink grates are in place; remove food solids.
Monthly
- Verify cleanout caps are accessible (not tiled over or hidden).
- Walk the line with a manager: listen for gurgles, smell for sewer gas.
Quarterly (or more often for high-volume menus)
- Camera + hydrojetting main kitchen lines with post-jet verification stills.
- Service the interceptor/trap to the right level; update manifests/logs for inspectors. LA Sanitation expects active monitoring and documentation for FSEs.
Paperwork an LA inspector actually wants to see
- Grease device manifests/service logs (vendor, date, volume removed, condition).
- Before/after photos or a brief camera report after jetting.
- Staff BMP training notes (short checklist is fine).
- If you added cleanouts or made repairs, keep permit/inspection cards with the facility file.
LA Sanitation’s published materials tie FOG control to reduced blockages and sanitary sewer overflows citywide—documentation shows you’re doing your part.
When maintenance isn’t enough (structural problems)
If camera shows offset joints, crushed sections, or root intrusion, maintenance won’t hold. Your options:
- Spot repair at the failure point.
- Sectional replacement in the kitchen run.
- Trenchless lining/pipe bursting for laterals (depends on defects and local standards).
- Add or relocate cleanouts to meet serviceability requirements going forward. (Code expects an upper-terminal cleanout and interval cleanouts, typically at ≤100 ft runs.)
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Quick staff training script (60 seconds)
- Scrape & dry-wipe before rinsing.
- Never pour fryer oil or pan grease into sinks or floor drains.
- Report slow drains/gurgles immediately—don’t wait until dinner rush.
- Keep cleanouts clear and labeled for service access.
- Log interceptor service (date/vendor/volume/notes).
BMPs are explicitly called for by LA Sanitation’s FOG program and tied to compliance.
How we support restaurants and FSEs (what to expect from us)
- Camera + jetting with the right nozzles, pressure, and flow (scour + flush).
- Cleanout additions where code requires or service needs it. (Upper terminal + interval cleanouts improve maintenance and reduce downtime.)
- Grease device work (sizing/install guidance via permit/design coordination).
- Compliance help—simple logs and a service schedule that fit your menu volume.
- After-hours service to avoid downtime.
Get service:
• Hydrojetting
• Drain & Water Line Repiping
FAQ
Are garbage disposals allowed in restaurants here?
LA Sanitation’s FOG program prohibits garbage grinders in FSEs unless specifically allowed. Always confirm your permit conditions.
How often should we jet?
Depends on menu volume and what the camera shows. Many kitchens do quarterly; heavy FOG sites need monthly.
Do we need cleanouts?
Yes—code expects a cleanout at the upper terminal of each horizontal drain and interval cleanouts (commonly every 100 ft), plus more after large direction changes. We add or relocate cleanouts so service passes inspection.
What records should we keep?
Interceptor/trap manifests/logs, any camera/jetting reports or photos, and simple BMP training notes. LA’s FOG program points FSEs to active monitoring and documentation.
Ready to get ahead of clogs (and inspections)?
We keep LA kitchens moving with camera + hydrojetting, cleanout installation, and FOG-smart maintenance plans.
Call (818) 941-6741 or Book Online