Philadelphia Food Waste Disposal Compliance Checklist

Philadelphia-Specific Waste Disposal Requirements

Philadelphia requires all food service establishments to separate food waste from regular trash and store it in leak-proof, rodent-proof containers with tight-fitting lids. Containers must be cleaned daily and placed in designated waste storage areas away from food preparation and storage zones. The city's Health Code Chapter 6-700 mandates that waste be removed at least twice weekly, more frequently during warm months or when capacity is reached. All grease traps and interceptors must be inspected quarterly by a licensed waste contractor, with documentation available for health department review. Liquid waste from floor drains, prep tables, and dishwashing stations must flow through properly functioning grease traps before entering municipal sewers.

Grease Management & Trap Inspection Violations

Inspectors cite violations when grease buildup exceeds 25% of trap depth or when establishments lack proper maintenance records from licensed service providers. Philadelphia's Department of Public Health specifically checks for overflowing traps, missing or damaged trap covers, and evidence of grease discharge into storm drains. Common violations include failure to contract with an EPA-certified grease removal service, improper cleaning schedules, and using unapproved chemical treatments that damage municipal infrastructure. Establishments must maintain contracts with licensed waste haulers and keep service records documenting cleaning dates, trap capacity, and grease removed. Missing documentation during inspections results in citation codes and can trigger follow-up visits.

Inspection Checkpoints & Compliance Audit Items

Health inspectors evaluate container labeling (requiring date and contents), structural integrity of all waste storage receptacles, and temperature control in areas where organic waste may accumulate. They verify that establishments maintain separate containers for cooked and raw food waste where applicable and confirm drainage systems flow to grease traps rather than directly to sewers. Inspectors also assess staff training on waste segregation, check for pest activity in waste areas, and review disposal frequency logs. Pay special attention to handwashing sink drain systems, which must connect to grease traps, and verify that no food waste enters storm drains during exterior cleaning operations. Documentation of all waste service pickups and grease trap maintenance must be immediately accessible.

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