Information about http://www.montereybaygreenbusiness.org/PDF/RestaurantCriteria.pdf
…
Tags: business certification, business coordinator, business criteria, business name, business program, community image, compliance inspectors, free advertising, free assistance, landfill, number resource, pollution prevention, prevention checklist, pride, proactive relationship, raw materials, resource conservation, sanctions, saving energy, technical assistance,Pages: 14
Language: english
Created: Thu Feb 15 08:49:00 2007
Display cached document
Page 1
Page 2
Page 3
Page 4
Page 5
Page 6
Page 7
Page 8
Page 9
Page 10
Page 11
Page 12
Page 13
Page 14
Restaurants
Business Name
Contact
Phone Number
Resource Conservation and Pollution Prevention Checklist
Restaurant Criteria
Why should my business get certified as a Green Business?
· No fee: There is no fee to become a certified Green Business.
· Better image: Your company's community image is enhanced through Green Business
certification.
· Save Money: Saving energy, water and raw materials saves you money. Sending less trash to
the landfill saves you money too.
· Positive workplace: Developing a positive, proactive relationship with local compliance
inspectors can help you avoid liability, fines and other sanctions.
· Free advertising: The Green Business Program promotes your business to the public and other
businesses for free!
· Safer Workplace: Your employees will enjoy a safer workplace and will have one more
reason to take pride in working for you.
· Free assistance: The Green Business Program offers you free, convenient, time-saving
assistance.
How to become a Certified Green Business....
Read through the checklist starting on the following page. Check all of the boxes that apply. To
become certified, you must achieve all the criteria that are REQUIRED on the checklist. Some of the
categories offer choices. Please call your Green Business Coordinator if you have questions or need
assistance meeting the requirements. When you believe you have met the requirements, fax your
application to your Coordinator. He or she will conduct a small tour of your facility and go through
the checklist with you. If there are some things that need to be done in order to meet the Green
Business criteria, the Coordinator will go over these with you. If you meet the requirements, the
certification process will begin! Remember, the program offers free, non-enforcement, technical
assistance to help meet the criteria. We will send out professional technical staff to assist you in each
of the energy, water, resource conservation and pollution prevention sections.
The coordinator in Santa Cruz County is: Josephine Fleming, County of Santa Cruz
Phone number: (831)477-3907 Fax: (831) 462-3973 Email: josephine.fleming@co.santa-cruz.ca.us
The coordinator in Monterey County is: Jennilee Napalan, Monterey County Environmental Health
Phone number: (831)755-4579 Email: NapalanJA@co.monterey.ca.us
Please visit the Green Business Website at: www.montereybaygreenbusiness.org
-1
Last Updated February 15, 2007
Restaurants
Green Business Checklist For Restaurants
Your business must be in compliance with local and state regulations as well as all of the criteria
outlined below (in some cases choices are given) to obtain Green Business certification. If a certain
section does not apply to your business, mark it with N/A for Not Applicable. For instance, if there are
no car washing operations at your facility, mark that section N/A.
A. Pollution Prevention
1. Fats, Oil and Grease
1. Wipe or scrape oil and grease from cookware, utensils, serving ware, trays, grills, and
pans into the waste grease container to minimize kitchen grease going down the sewer.
Place oil, grease, and animal fats into a sealed waste grease bin to ensure that this waste
is not disposed in the sanitary sewer.
2. Post "No Grease" signs above sinks and on the front of dishwashers.
3. Food waste is either composted offsite (where available) or disposed of as regular waste
in a landfill.
4. Utilize filtering drain plugs/screens that allow for drainage of water but not solids.
5. Routinely clean kitchen exhaust system filters in a sink that drains to the grease trap or
interceptor (If grease and oil escape through the kitchen exhaust system, it can
accumulate on the roof of the establishment and eventually enter the storm drain system
when it rains).
6. Waste oil and grease from fryers and other grease generating operations are picked up
by a tallow company or pumping service for recycling. Invoices and manifests are kept
on site.
7. Tallow containers must be stored and transferred in watertight covered containers, and
labeled "tallow only." Tallow containers must be placed or stored away from floor
drains and storm drains unless secured and stored within secondary containment.
Compliance Notes
Compliance with environmental regulatory laws is required to be certified as a Green Business. Following
are some typical compliance issues that businesses find challenging:
o Any facility generating grease is required to have an approved interceptor or grease trap to prevent
grease from entering sewer pipes. Your facility currently has a grease trap/interceptor that is pumped
out regularly or in accordance with local regulations. A cleaning log is maintained for interior traps
and/or receipts or manifests are kept as proof of pumping for exterior interceptors.
o No unapproved emulsifiers or additives are used in your grease trap or interceptor.
o A food grinder or sink garbage disposal units is not in use.
-2
Last Updated February 15, 2007
Restaurants
2. Drains and Housekeeping
1. Dry cleanup methods are routinely used and are always used prior to mopping floors.
2. Dry sweep outdoor seating areas and dispose of the debris in the garbage.
3. Floor spills are cleaned up immediately to prevent the spill from spreading or being
tracked through the kitchen or dining area on shoes.
4. Replace traditional janitorial chemicals with more environmentally friendly chemicals
(i.e. replace Comet with Bonami). Use one or a few multi-purpose cleaners, rather than
many special-purpose cleaners. An easy way to know if a janitorial chemical is safer
for the environment is to ensure it is Green Seal Certified.
5. Use a licensed, registered PCO (pest control operator) for any chemical pesticide
applications. Only apply pesticides or herbicides during dry weather and never before
it rains.
6. Have a volunteer organization label all storm water drains with "No Dumping, Drains
to Bay" stencils. Your Green Business Coordinator can organize this for you.
7. Do not place leftover beverages and other liquids in the garbage.
8. Report leaking dumpsters to your waste management agency so it can get replaced and
cleaned.
9. If water softeners are used, use potassium chloride instead of sodium salt or an
exchange service instead of an automatic regenerating unit in areas where treated
wastewater is recycled for agricultural purposes.
Compliance Notes
Compliance with environmental regulatory laws is required to be certified as a Green Business. Following
are some typical compliance issues that businesses find challenging:
o No wastewater is entering a storm drain. "Only rain down the storm drain."
o Never hose down floor mats in an area where the wastewater may flow to a storm drain. Floor mats
are cleaned in an area that drains to the grease trap or interceptor.
o The wastewater from outdoor pressure washing and steam cleaning of surfaces is routed to the
sanitary sewer or to landscaping (in the City of Santa Cruz this wastewater may not go to landscaping
and must go to the sanitary sewer). None of the wastewater is entering a storm drain or neighboring
water body. Use a water conserving broom attached to a hose as an alternative to pressure washing
where possible.
o Equipment is not cleaned outdoors where wastewater can enter a storm drain or creek.
o Mop water (soapy water only) is discharged to the sanitary sewer, not the storm drain.
-3
Last Updated February 15, 2007
Restaurants
3. Exterior Storage
Compliance Notes
Compliance with environmental regulatory laws is required to be certified as a Green Business. Following
are some typical compliance issues that businesses find challenging:
o Dumpsters are maintained leak free. Leaking dumpsters are repaired or replaced immediately.
o Dumpsters are kept tightly covered and impermeable to rain water. If there are no covers on the
dumpster, overhead coverage is provided.
o Where dumpster areas have overhead coverage and there is a drain in the dumpster area, this drain
must be routed through the grease interceptor. Otherwise, the drain should be permanently sealed.
o Dumpsters are not cleaned or hosed down by the restaurant. If this is necessary, the leasing
company is contacted to take the dumpster away and replace it with a clean one.
o Tallow bins are kept tightly covered and impermeable to rain water. No tallow is spilled on the ground
or potentially exposed to storm water runoff.
4. Spill Prevention Control & Response
1. Demonstrate that your business practices spill prevention (training or inspection logs,
periodic spill drills, carrying grease with spill protection, etc.)
2. Tallow, garbage, and other containers are emptied before they are full in order to avoid
spills.
3. Grease spills are wiped up rather than hosed down the floor drain.
4. A cover is used when transporting interceptor or grease trap contents.
5. There is adequate absorbent material to contain the largest possible spill and prevent it
from entering a storm or sewer drain.
5. Produce, Fish, and Other Goods Selection
1. Where feasible, promote the use of local, organic produce.
2. Consult with the Monterey Bay Aquarium's Seafood Watch advisory material to make
sure that seafood is purchased from sustainable sources.
http://www.mbayaq.org/cr/seafoodwatch.asp
3. Seafood offered must be at least 50% sustainable and your restaurant must
communicate to customers which fish are sustainable (either with the Seafood Watch
Card or by indicating sustainable seafood on the menu).
6. Air Emissions Reductions
Reduce air pollution in at least one way:
1. Help encourage commute alternatives by informing employees, customers and others who
visit your office about transportation options for reaching your location (post transit
schedules/routes and post ride/carpool sign-up sheet).
2. Help employees rideshare by posting commuter ride sign-up sheets, employee home zip code
map, etc. Get assistance from www.rides.org or 1-800-755-POOL.
3. Offer telecommuting opportunities and/or flexible schedules so workers can avoid heavy
traffic commutes.
-4
Last Updated February 15, 2007
Restaurants
4. When possible, arrange for a single vendor who makes deliveries for several items.
5. Patronize services close to your business (e.g., food/catering, copy center, etc.) and
encourage employees to do the same.
6. Other _____________________________
Additional measures for Company-owned vehicles (perform the following or purchase low emission
vehicles):
1. Carefully plan delivery routes to eliminate unnecessary trips.
2. Keep vehicles well maintained to prevent leaks and minimize emissions, and encourage
employees to do the same.
Additional measures for larger employers (more than 100 employees-perform at least 3 of the
following):
1. Provide car/van pool parking.
2. Provide commuter van.
3. Sell bus or light rail passes on-site or at a discount to your employees.
4. Offer a shuttle service to and from bus, train and/or light rail stops.
5. Provide shower facilities for employees who walk/jog/bike to work or contract with an
athletic club to use their facilities.
6. Encourage bicycling to work by offering rebates on bicycles bought for commuting.
7. Provide secured and enclosed bicycle parking for employees (e.g., bike lockers)
-5
Last Updated February 15, 2007
Restaurants
B. Energy Conservation
Have your energy company or an energy service conduct a commercial energy audit of your facility to
help identify which energy conservation measures to use in your shop. Contact PG&E to obtain your
energy consumption history (preferably the last three years). Retain all future statements of energy
consumption (invoices). Submit data to your Green Business Program Coordinator. Future statements
will be collected at a later date.
GREEN NOTES
1. Complete regularly scheduled maintenance on your
HVAC (heating, ventilation and air conditioning) system. · Because outdoor lighting often remains on for
o Clean permanent filters with mild detergents every long hours, it's a great place to conserve
two months (change replaceable filters every 2 energy. By using efficient lights (e.g. compact
months). fluorescents) and timer controls or photo
sensors your energy use may be reduced by
o Check entire system each year for coolant and air 55%.
leaks, clogs, and obstructions of air intake and · Energy Star® monitors have features to
vents. conserve energy, consuming up to 90% less
o Keep condense coils free of dust & lint. energy. Screen savers don't save energy!
· Energy Star® copiers and fax machines can
2. Implement at least seven measures below, with at least reduce electricity costs by about 60% and
50% respectively.
three coming from "Equipment/Facility Changes".
Equipment/Facility Changes:
1. Use an energy management system to control lighting, kitchen exhaust, refrigeration and
HVAC.
2. Install Variable Speed (demand) ventilation systems for kitchen exhausts.
3. Install occupancy sensors for lighting in low occupancy areas, including walk-in
refrigerator/freezers.
4. Retrofit incandescent bulbs with compact fluorescent lights.
5. Install dimmable ballasts to dim lights to take advantage of daylight.
6. Upgrade existing fluorescent lighting with T-8 lamps with electronic ballasts (T-8 systems
consume up to 40% less energy than conventional T-12 systems).
7. Install a programmable thermostat to control heating and air conditioning.
8. Use a water-conserving dishwasher to save both heating and water costs. (A door-type
dishwasher should use 1.2 gallons/rack or less.) Low temperature machines ( requiring
chemical sanitizers) are available.
9. Use a low-flow pre-rinse nozzle for dish scraping/pre-cleaning (saves both heating and water
costs).
10. Insulate all major water pipes.
11. Insulate refrigeration cold suction lines.
12. Use weather stripping to close air gaps around doors and windows.
13. Retrofit exit signs with LEDs or fluorescent bulbs.
14. Select electrical equipment and kitchen appliances with energy saving features (e.g. Energy
Star). Refer to www.fishnick.com for energy star appliances and rebate programs.
-6
Last Updated February 15, 2007
Restaurants
15. Install and use computer hardware programs that save energy by automatically turning off idle
monitors and printers.
16. Plant native shrubs or trees near windows for shade.
17. Install plastic strip curtains on walk-in refrigerator/freezer doors.
18. Other ___________________________
Hot Water Use
19. Insulate hot water heaters.
20. Use a solar water heater or pre-heater.
21. Convert electric hot water heaters to natural gas.
22. Set hot water heaters to standard 140-150º F.
23. Reduce dishwasher hot water temperature to lowest temperature allowed by health regulations
and consistent with the type of sanitizing system you are using (high heat or chemical/heat).
24. Other:_________________________________
Employee Practices:
25. Clean lighting fixtures and lamps so that they are lighting as effectively as possible (dirt can
reduce lighting efficiency by up to 50%) and replace aging fluorescent tubes. Then remove
lamps where possible.
26. Turn off exhaust hoods and hood lights when appliances below them are off. (These must be
on when appliances are on.)
27. Check and adjust lighting control devices such as time clocks and photocells.
28. Ensure that freezer defrost time clock is set properly to avoid peak energy use periods (noon to
6 p.m.).
29. Set thermostat to 76º F for cooling, 68 F for heating, and use the thermostat's night setback.
30. Institute a policy that all electronic devices and lighting be turned off in non-occupied rooms.
31. Drain and flush hot water tanks to the sanitary sewer every 6 months to prevent scale build up
and deposits (this can reduce heating efficiency).
32. Turn room cooling units off when the weather is cooler.
33. During slower periods, group customers so that lights and heating/cooling can be turned off in
unoccupied areas.
34. Maintain refrigerator doors by replacing worn gaskets, aligning doors, enabling automatic door
closers, and replacing worn or damaged strip curtains.
35. Maintain refrigerators by keeping evaporator coils free of excessive frost and by keeping
condenser coils free of dust and lint. If units are in direct sun or in the path of a heat source,
move to the shade/cooler location to reduce energy use.
36. Periodically check pilot lights for proper adjustment.
37. Use light switch reminders to remind customers and staff to turn off lights.
38. Other ___________________________
-7
Last Updated February 15, 2007
Restaurants
C. Solid Waste Reduction
Have a solid waste reduction assessment done for your facility to help identify which waste reduction,
reuse and recycling practices would best work for your shop.
GREEN NOTES
Eliminate the use of polystyrene to-go containers.
Utilize one of the following options (in order of Paper takes 4 times less space in storage and
preference): paper, paperboard, compostable containers disposal than polystyrene. There are no
(starch-based sugarcane, rice hulls, and/or corn), or facilities to recycle polystyrene in Santa Cruz
recyclable plastic. County.
Participate in the County of Santa Cruz food waste
In 1986, EPA ranked the 20 chemicals whose
collection program, where available. production generated the most hazardous
If your restaurant or food service business wasted. Polystyrene was number five.
provides/sells bottled or canned beverages to your
customers, ensure that your wait and bussing staff
recycle these containers. If your customers clean-up after themselves, then provide recycling
containers in or near the eating area so customer do not dispose of recyclables in the trash.
Require kitchen staff to recycle food, liquid, and beverage containers when recyclable.
Provide recycling container(s) for recyclables for both wait/bussing and kitchen staff.
Reduce paper in 5 of the following ways:
1. Keep a stack of previously used paper near printers; use it for drafts or internal memos, or
designate a draft tray on printers with multiple trays.
2. Use computer fax modems that allow faxing directly from computers without printing, or email
documents rather than faxing.
3. Purchase/lease copiers and printers with double sided copying capability.
4. Require double sided copying for multi-page documents.
5. Eliminate unwanted mailings by calling sender's 800 number or writing "refused" on first class
mail.
6. Eliminate duplicate mailings & subscriptions by returning labels to the sender requesting that
all but one be removed.
7. For bulk mail, request removal of name, & write "refused" on first class mail.
8. Purge your own mailing lists to eliminate duplication.
9. Set copier and printer defaults to double sided. GREEN NOTES
10. Set up a bulletin board or develop routing lists for
bulletins, memos, trade journals to minimize the number The average office worker discards more
of employees receiving individual copies. than 175 pounds of high-grade office
11. Replace memos with e-mail messages & discourage the paper each year.
printing of messages.
12. Re-use envelopes you've received by covering up the old address and postage, and affix new.
13. Design marketing materials that require no envelope simply fold and mail.
14. Reuse office paper as scratch paper.
15. Set word processing defaults for smaller fonts and margins.
16. Other____________________________________________________________
-8
Last Updated February 15, 2007
Restaurants
Reduce waste in 5 of the following ways:
17. Select products shipped with less packaging.
18. Buy ingredients (e.g., flour, sugar and salt) in bulk when sales volume and storage space allow.
19. Buy products in returnable, reusable or recyclable containers. These must be approved for
commercial use in food establishments. Ask your supplier to ship with less, recycled or
reusable packaging.
20. Install cloth hand dryers in restrooms.
21. Replace disposable beverage containers with washable, reusable ones (Contact Environmental
Health to ensure proper sanitizing, and Environmental Compliance to make sure that sanitizing
does not affect the grease trap or interceptor).
22. Require cleaning/sanitizing product suppliers to take back empty buckets or drums.
23. Switch from individual condiment packets (e.g., salt, pepper & sugar) to -approved, refillable
containers.
24. Buy pickles, mayonnaise, salad dressings, etc. in containers other than non-recyclable hard
plastic pails or buckets. Try them in plastic-lined cardboard, cry-o-vac, or foil pouches.
25. Substitute biodegradable cups and plates in place of polystyrene, Styrofoam, or paper (vendor:
Simply Biodegradable, www.simplybiodegradable.com)
26. Donate old uniforms and linens to shelters or nonprofits or otherwise recycle them.
27. Eliminate inner-pack dividers in shipping containers for miscellaneous supplies.
28. Buy eggs shelled in bulk (refrigerate as required) if using three or more cases per week.
29. Serve straws from Environmental Health-approved dispensers rather than offering pre-wrapped
(for self-service areas only).
30. Eliminate paper coasters or switch to reusable ones.
31. Offer discounts or incentives to customers who use refillable mugs, cups, or to-go containers.
Have all employees use reusable mugs and cups.
32. Other ____________________________
Everything for which a convenient collection or drop-off opportunity exists is reused or recycled.
The following are items that are readily recyclable: Cardboard, tires, metals, office paper, mixed
paper, packaging, newspaper, wood pallets and spools, plastics, bottles, cans, glass, yard waste,
unwanted electronic equipment, car fluids such as coolant and waste oil, excess paint/solvents,
batteries and fluorescent light bulbs.
Recycle or reuse materials in 2 additional ways:
33. Compost or recycle pre-consumer vegetable & fruit trimmings or participate in the County's
food waste program, where available.
34. Donate excess non-perishable food (bread/produce OK;not meat or cooked food) to food banks
or shelters(covered under Good Samaritan law).
35. Use old tablecloths, cloth napkins and washcloths (properly sanitized) as rags.
36. Use laundry service that provides reusable bags for dirty and clean linen.
37. Leave grass clipping on mowed turf ("grass-cycling") rather than disposing.
38. Compost or recycle landscape debris and prunings.
39. For shipping non-food items, use shredded paper for packaging needs instead of purchasing
styrofoam pellets, bubble wrap, other packing materials (if you receive these, reuse them in
your own packaging).
-9
Last Updated February 15, 2007
Restaurants
40. Other ____________________________
Purchase 3 recycled content products from numbers 40-58 below:
41. Paper table covers
42. Placemats GREEN NOTES
43. Napkins
44. Menus In the manufacture of "recycled" paper,
45. Guest checks 64% less energy and 58% less water is
46. Office paper required, and 74% less air pollution is
47. Business cards generated.
48. Take-out containers paperboard and plastics (#1 Look for recycled paper with a high post-
and #2, not #6 and #7) consumer content (previously used-not
49. Storage bins and containers for recyclables. manufacturing scraps). Copy paper with
50. Refuse pails and bags (recycled HDPE trash liner 30% post-consumer content is readily
bags instead of LDPE or LLDPE) available and proven effective.
51. Floor mats
52. Toilet seat covers and toilet paper
53. Carpet
54. Paper towels in restrooms
55. Construction materials when building/remodeling.
56. Use recycled-content paint.
57. Pencils/rulers and other desk accessories
58. Purchase mulch, soil amendments and compost made of plant trimmings, or green waste.
59. Other
- 10
Last Updated February 15, 2007
Restaurants
D. Water Conservation
I. Water Management
Have your water utility conduct a free water use survey of your facility (where available). Review it
annually to identify additional ways to reduce your water use. Contact your local water utility and
obtain all available water usage data (preferably three years). Retain all future water use data. Provide
this data to your Green Business Program Coordinator. Contact your local water utility and ask about
rebate programs in your area.
Complete all of these mandatory water conservation measures listed below that are applicable to
your business:
1. Understand your water bill and review it monthly for indications of leaks, spikes or other
problems. Call your water utility if you notice any unusual increases in use or if you are
looking for suggestions on how to improve the efficiency of your water use.
2. Learn how to read your water meter.
3. Regularly check for and repair all leaks in your facility (toilet leaks can be detected in tank
toilets with leak detecting tablets, which may be available from your local water company).
Train your staff to monitor and respond immediately to leaking equipment.
4. Use "dry sweeping" to clean concrete or asphalt surfaces instead of using water to wash down
surfaces. Use high pressure, low water use cleaning techniques only when necessary. Always
send wastewater from pressure washing to landscaping or the sewer (discharge to the sewer is
mandatory in the City of Santa Cruz), not the storm drain. Use a water conserving broom
attached to a hose as an alternative to pressure washing where possible
II. General Water Conservation Measures and Practices
Complete all of these mandatory water conservation measures directly below that are applicable
to your business:
5. Install low flow aerators in faucets (1.5 gpm) and showerheads (2.5 gpm). Your water utility
may provide these for free.
6. Use a low-flow pre-rinse nozzle (1.6gpm) for dish scrapping/pre-cleaning.
In addition, implement at least 3 of the elective water conservation measures listed below.
Consider areas of greatest water use at your facility in choosing new measures.
A. Fixtures and Equipment
1. Install toilets manufactured to flush 1.6 gallons or less.
2. Install non-water (water free) urinals.
3. Install urinals that are manufactured to flush at 1.0 gallon or less. Or replace
diaphragms in the flush valve, so that they flush 1.0 gallon.
4. Install low flow, self-closing faucets either infrared or springloaded.
- 11
Last Updated February 15, 2007
Restaurants
5. Use a water-conserving dishwasher to save both water and heating cost. Operate
dishwasher only when completely loaded.
6. If cleaning floors with water, use high-pressure low-volume cleaning equipment or use
a recycling filtered system such as, an electronic powered cleaning machine.
7. Maintain water pressure (pressure reducing valve) between 60-80 PSI to optimize
performance and reduce water loss through leakage, if necessary.
B. Indoor Water Management Practices
8. Change window-cleaning schedule from "periodic" to "as required."
9. Serve water in bars and restaurant upon request only.
10. Use dry floor cleaning methods indoors followed by damp mopping, rather than
spraying or hosing with water.
C. Outdoor Water Management Practices
11. Instead of washing vehicles on site, send vehicles to a washing service that recycles
water.
12. Regular pavement cleaning is accomplished by sweeping manually or with electric
vacuum or blower, and properly disposing of debris.
D. Other (describe):
_______________________________________________________________________________
_________________________________________________________________________
III. Landscaping
Complete all of these mandatory water conservation measures that are applicable to your
business:
1. Test irrigation sprinklers 4 times per year to ensure proper operation and coverage.
2. Repair all broken or defective sprinkler heads/nozzles, lines & valves.
3. Adjust sprinklers for proper coverage optimizing spacing and avoiding runoff onto
paved surfaces. Adjust sprinklers to achieve even water distribution.
4. Adjust sprinkler times and/or duration according to seasons, water during non-daylight
hours (generally before 7 am or after 9 pm).
If you have landscaping, you must meet at least 3 of the elective landscaping water conservation
criteria below.
5. Rain shut-off devices or moisture sensors are installed to override automatic irrigation
when adequate moisture exists.
6. The number of days lawns are irrigated is limited to a maximum of 3-4 days per week
during summer, 2-3 in the spring and fall, and none in the winter. Tree and shrub
watering is limited to a maximum of 2 days per week in the summer, 1-2 days in the
spring and fall, and none in the winter. Coastal areas that are influenced by fog in the
summer can usually get by with fewer days per week of irrigation in the summer
season.
- 12
Last Updated February 15, 2007
Restaurants
7. Prevent runoff when irrigating landscaping on slopes or in narrow planting strips, by
scheduling multiple run times for short periods (3-5 minutes), with at least an hour
between water applications.
8. Valves are separated based on plant water use (hydro zones).
9. Sprinklers are matched with same precipitation rates.
10. Automatic irrigation controller has the following features:
o Dual programming capability program A and B
o Automatic rain shut-off
o Soil moisture sensor to override program when adequate moisture is present
11. At least two inches of mulch is applied in all non-turf planting areas.
12. Plant material is native or drought tolerant (water conserving).
13. Where available, use recycled water instead of potable water for landscaping.
14. Demonstrate/Describe your own alternative water conservation technique for
landscaping:____________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
___________________
E. Compliance Checks
1. Business has not had any SIGNIFICANT health violation that have not been corrected
(confirm with Environmental Health Services/Consumer Protection Agency)
2. Business has met compliance with all storm water-related regulatory requirements
(confirm with Environmental Health Services/Certified Unified Program Agency, the
regional Publicly Owned Treatment Works [POTW]), and the administrators of the
Phase II Stormwater Permit (generally the Public Works Department).
3. Business has met compliance with all wastewater-related regulatory requirements
(confirm with regional POTW Pretreatment Programs)
- 13
Last Updated February 15, 2007
Restaurants
F. Employee Awareness and Training
1. New and current employees are trained to follow the Green Business practices.
2. All employees are trained on proper cleaning and janitorial procedures, including
grease and solids management.
3. An employee will be asked if they know what Green Business and/or Best
Environmental Practices are. They will be asked to list an example of a Green Business
or Best Environmental Practice.
4. Provide incentives to employees who take ownership of Best Environmental Practices
such as "Employee of the Month".
5. Ensure that any custodial services or other contractors that you hire follow Best
Environmental Practices when working at your business.
All criteria have been met as of the following date:
Signature of authorized Green Business Program Coordinator:
Printed Name:
The following items must be met before Green Business certification: i.e., Section J.1, Section
L.2, Section L.13..
- 14
Last Updated February 15, 2007