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Change in <br />Ownership <br />No <br />Remodeling orAny Kitchen <br />Change In OperationImprovements? <br />Tennant <br />Yes <br />Improvements <br />No <br />Is Food Being <br />New Construction <br />Cooked? <br />Yes <br />(1) <br />High FOG Risk Equip/Practices <br />•Broiler <br />•Char Broiler <br />Does FSEIs FSE Conditional <br />No <br />No <br />•Char Broiler w/Grease Burner <br />Employ High FOG RiskEML/SSOPlumb For FutureWaiver, No GCD <br />(1) <br />•Deep Fryer <br />Equip/Practices? Related?Required <br />•Griddle <br />•Grill <br />Yes <br />•Kettle <br />Yes <br />•Rotisserie <br />•Skillet <br />GCD Required <br />•Smoker <br />•Stove <br />•Tilt Skillet <br />•Wok <br />Prepare Forms <br />IsSpace/ <br />No <br />EML = Enhanced Maintenance Location <br />SlopeAvailableHGIRequired1. Standard Memo <br />(Hot Spot) <br />ForGGI?2.NoticeandConditionalWaiver <br />FSE = Food Service Establishment <br />withSignatures <br />FOG = Fats, Oil, Grease <br />GCD = Grease Control Device <br />Prepare Forms <br />GGI = Gravity Grease Interceptor (large, outdoor) <br />Yes <br />HGI = Hydro-mechanical Grease Interceptor <br />GGI Required1. Standard Memo <br />(small, indoor) <br />2. Notice and Regular Permit <br />LFP = Limited Food Preparation <br />with Signatures <br />GCD Requirements Review Guidelines <br />03/24/2015 <br /> <br />