Prepared by GreaseTrapLocator · Fact review: October 17, 2026
Use the safest category that fits
Red: wastewater or unknown contamination
Wastewater is in a food, customer, storage, or work area—or the extent is unknown. Close the food establishment immediately as a precaution; isolate people and food from the affected area; contact the applicable public-health authority and sewer utility for instructions on cleanup and reopening.
Yellow: warning signs, no release seen
Slow drains, gurgling, rising levels, or recurring odor appear without visible wastewater. Stop affected fixtures, keep people away from equipment, document only the signs you can see safely, and call qualified help.
Green: normal operation
No backup or warning sign is present. Follow the approved maintenance program, keep records, and review emergency contacts.
Why the manager should not invent a workaround
The FDA Food Code's model provision treats sewage backup as a possible imminent health hazard. Seattle's local program tells a business with a backup to immediately close and contact Seattle-King County Public Health. These sources do not support improvised warewashing or service-continuity plans during a backup.
If sewage backs up into the restaurant, close the food establishment immediately as a precaution and contact the health authority for instructions on cleanup and reopening. Obtain and keep the authority's direction.
Document the decision
Record symptoms, affected fixtures and areas, stopped operations, authority calls, contractor findings, repair, cleanup, inspection, and written reopening direction. Link the incident to the maintenance and repair records so the cause is addressed rather than merely cleared temporarily. Document only what you can see safely.
Official sources used
U.S. Food and Drug Administration
Section 8-404.11 lists sewage backup among emergencies where an imminent health hazard may exist, requiring the permit holder to immediately stop operations and notify the regulatory authority (unaffected areas may keep operating); section 8-404.12 requires the authority's approval before resuming.
2026 Food Code · reviewed October 17, 2026
Seattle Public Utilities
Seattle requires cleaning per the manufacturer's specifications; if they are not available, no more than 25 percent of an interceptor should contain food or FOG buildup. It prohibits emulsifying agents, enzymes and bio-additives in interceptors, and says a business with a backup into the premises should immediately close and contact Seattle-King County Public Health.
Fats, Oils, & Grease: Commercial Kitchens · reviewed October 17, 2026
U.S. Occupational Safety and Health Administration
Smell is not a reliable warning. Evaluate hydrogen-sulfide and confined-space hazards and apply the monitoring, training, entry controls and respiratory protection required by the applicable standards and site assessment.
Hydrogen Sulfide: Evaluating and Controlling Exposure · reviewed October 17, 2026
Connecticut Department of Energy and Environmental Protection
For covered outdoor, in-ground passive grease interceptors and for super-capacity grease interceptors (indoor or outdoor), the cited permit requires pumping whenever fats, oils, grease and settled solids occupy 25 percent of the operating depth, and in any case at least every three months. Only the three-month interval can be extended: the authorized agent may approve a longer interval in writing after a year of quarterly inspections showing less than 25 percent. The permit also requires specified records for five years, and prohibits intentionally using hot water, steam, physical means, chemicals, or biological additives that will cause the release of FOG into the sewer.
General Permit for the Discharge of Wastewater Associated with Food Establishments (effective October 5, 2025) · reviewed October 17, 2026
Frequently asked questions
Can we use another sink and stay open?
Do not improvise an operating workaround. Stop affected use and obtain direction from the applicable public-health authority and sewer utility.
What if only one area seems affected?
Do not decide that on your own. If sewage backs up into the restaurant, close the food establishment immediately as a precaution and contact the health authority for instructions on cleanup and reopening.
Can hot water or chemicals clear the backup?
Do not push FOG downstream with hot water, steam, chemicals, enzymes, or biological products. Isolate the fixtures and call qualified help.
What should the manager record?
Record the symptoms, affected areas, stopped operations, authority references, contractor findings, repair, cleanup direction, and reopening approval. Document only what you can see safely.
Author: Grease Trap Locator Editorial Team
The Grease Trap Locator editorial team covers FOG compliance, grease trap maintenance, and commercial kitchen regulations across the US and Canada. Our guides are written for restaurant owners, facility managers, and food service operators who need practical, accurate information without the fluff.
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