Memphis Food Waste & Grease Disposal Compliance Checklist

Shelby County Waste Management Requirements

The Shelby County Health Department requires all food service facilities to maintain separated food waste disposal systems with documented daily removal schedules. Garbage containers must be kept in designated areas away from food preparation zones, with tight-fitting lids and regular cleaning to prevent pest attraction. Memphis facilities must comply with the Tennessee Food Service Rules (Chapter 0080-07-02), which mandate proper labeling of all waste receptacles and documented waste removal by licensed haulers. Inspectors specifically verify that waste does not accumulate on floors, in storage areas, or near customer-facing spaces.

Grease Trap & FOG (Fats, Oils, Greases) Compliance

Memphis requires all facilities with sink drains connected to municipal sewer systems to install and maintain functional grease traps or interceptors, as enforced by Memphis Light, Gas and Water (MLGW) and the Shelby County Environmental Health Division. Grease traps must be pumped by licensed waste contractors every 25–30 days or when 25% full, whichever comes first—inspectors request pump-out logs dating back 90 days minimum. Violations include clogged lines, unregistered waste contractors, missing maintenance records, or evidence of grease discharge into municipal systems, which can result in fines up to $500+ per incident. Documentation must include contractor name, date, amount removed, and disposal facility.

Common Violations & Inspection Red Flags

Health inspectors in Memphis consistently cite improper food waste storage (uncovered bins, placement in prep areas, overflow), missing or illegible waste removal documentation, and failure to maintain grease trap records as critical violations. Facilities without current contracts with licensed waste haulers, evidence of employees disposing of grease down drains, or accumulation of waste outside designated containment areas typically receive follow-up inspections and risk license suspension. Best practice: photograph your waste area monthly, maintain a three-month rolling log of grease trap pump-out dates, and train staff that FOG must never enter sink drains—use separate collection containers for cooking grease destined for rendering or licensed disposal.

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