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Notes and field reports
Every link below goes to a page that exists in this site. Some posts are stored in older content folders. The link is the real file, not a path that was never published.
Used Cooking Oil Recycling in Charlotte: Pickup and Records
Done right, used cooking oil gets collected on a schedule, recycled and documented.
Charlotte Water FlowFree: A Restaurant Grease Trap Guide
What the program means for your kitchen, what to keep on file and how to stay ready for an inspection.
City of Atlanta Grease Trap Rules: What Inspectors Check
The grease inspector looks at different things than the health department. Here is how to be ready before they walk in.
How Often Should a Restaurant Hood Be Cleaned in Atlanta?
NFPA 96 frequency explained: your schedule depends on how you cook, not on a calendar someone picked years ago.
Happy Labor Day 2026
A note from TruShine honoring the crew that runs commercial kitchen compliance across seven states.
Labor Day 2026: The Crew Behind Every Kitchen
A companion note about the people who keep nightly compliance work on schedule.
Proof Before We Leave the Building
How TruShine documents each commercial kitchen visit before the crew leaves.
One Vendor for Commercial Kitchen Compliance
Why operators put hood, suppression, grease, and oil work with one vendor.
The Same Standard, in Every Market
How TruShine applies one kitchen compliance standard across its markets.
Field Report: One Week of Kitchen Compliance
What a week of commercial kitchen compliance work looks like in the field.
There Are Two Inspectors
Fire inspection and health inspection are different visits, and kitchens need records for both.
Used Cooking Oil, Licensed and Documented
Why used cooking oil collection needs a licensed hauler and a paper trail.
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