Service the grease trap, a kitchen on W Broad St, Hilltop

An overdue grease trap at a kitchen on W Broad St risks a sewer-line backup and a code violation the same week — routine service is cheaper than either. Standard: Michelin Green Star-style 7-criterion scorecard (sourcing, waste, energy, water, procurement, seasonality, team). Proof: Before photo of the trap + Service-in-progress photo + After photo + disposal manifest reference Method (Michelin Green Star-style 7-criterion scorecard (sourcing, waste, energy, water, procurement, seasonality, team).): 1. Photograph the trap as found and confirm the last service date from the kitchen's log. 2. Pump and remove the accumulated fats/oils/grease per the hauler's protocol. 3. Clean the trap interior and inspect the baffles/lid seal. 4. Photograph the serviced trap and log the disposal manifest reference. Done when: Before photo of the trap + Service-in-progress photo + After photo + disposal manifest reference

Where

2000-2100 block of W Broad St, Hilltop, Columbus OH 43223 (commercial corridor)

Pay

$70 proposed

This packet is not funded yet, so this figure is a proposed price and not money waiting in escrow. If a buyer funds it, approved proof settles that price onchain. If nobody funds it, approved proof earns provable credit toward the work instead of cash. You see which before you claim, never after.

Proof

Before photo of the trap + Service-in-progress photo + After photo + disposal manifest reference

This is exactly what gets it approved. Nothing settles without it.

Level

intermediate

Open until

2026-09-01

How this work is done

A documented method, so this packet comes out the same whoever does it. Typically 60–120 minutes. Method of record: Michelin Green Star-style 7-criterion sustainability scorecard

Bring

• tablet/clipboard
• camera
• scale (waste weighing scope)
• 7-criterion rubric

Steps

1. 1. Confirm the site + address; arrange a staff escort for back-of-house.
2. 2. Photograph evidence for each criterion: sourcing, waste stream, energy, water, procurement records, seasonality, team practices.
3. 3. Score each of the 7 criteria against the rubric with an evidence note.
4. 4. For a waste audit, weigh or estimate food waste for one service and identify recovery/donation options.
5. 5. Rank the highest-impact improvement recommendations.
6. 6. Enter scores, evidence notes, waste data, recommendations, photos into the proof record; sign.

If it does not match the plan

• Food-safety or hygiene hazard observed -> note and defer to staff; documentation only.
• Significant edible waste -> recommend the EPA Food Recovery Hierarchy (donation before disposal).

What counts as done

• Score recorded for each of the 7 criteria with an evidence note
• Food-waste weight/volume recorded (waste-audit scope)
• Recovery/donation options identified (waste scope)
• Ranked improvement recommendations + photos + address confirm

Proof is measured against these, not judged by taste.