Service and clean a kitchen's grease trap on the Rainier Ave S corridor (2026-07-17)

A neglected grease trap on this corridor backs up into the alley drain and eventually the storm system draining toward Lake Washington — routine servicing is unglamorous Michelin-criteria waste-elimination work that keeps the kitchen legal. Standard: Michelin Green Star-style 7-criterion scorecard (sourcing, waste, energy, water, procurement, seasonality, team). Proof: before/after photos + disposal manifest + volume log + GPS Method (Michelin Green Star-style 7-criterion scorecard (sourcing, waste, energy, water, procurement, seasonality, team).): 1. Photograph the grease trap access and the kitchen's discharge log as found. 2. Confirm the trap is isolated from active use and open per manufacturer/local code procedure. 3. Remove accumulated grease/solids with proper containment, and clean the trap interior and baffles. 4. Reassemble, log the volume removed and disposal manifest, and photograph the serviced trap. Done when: before/after photos + disposal manifest + volume log + GPS

Where

the Rainier Ave S food-service corridor, Columbia City/Othello, Seattle, WA 98118

Pay

$60 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/after photos + disposal manifest + volume log + GPS

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

Level

intermediate

Open until

2026-08-17

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.