Common benchmark categories
Use the current adopted standard and fire official for the facility. Typical benchmarks include monthly for solid-fuel cooking; quarterly for high-volume, 24-hour, charbroiling or wok cooking; semiannual for moderate volume; and annual for low-volume or seasonal operations.
Inspection can shorten the interval
A calendar is not permission to leave heavy grease in service. Menu changes, volume spikes and ventilation problems can justify earlier cleaning.
Create a location log
Track last clean date, inspector observations, photographs, deficiencies, repairs and next due window in one place.
Operations FAQ
Useful answers before the service window.
Is once a year enough?+
Only some low-volume operations may fit an annual benchmark. Fuel, cooking method, volume and actual buildup determine the interval.
Does Chattanooga inspect restaurants?+
The Chattanooga Fire Prevention Bureau enforces adopted fire standards and says it conducts annual inspections of places of assembly. Ask the bureau or your inspector about the current requirement for your occupancy.