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What to Do When the Toilet Overflows

Running a restaurant means overseeing all aspects of your business - even the restrooms. Unfortunately, overflowing toilets do happen, and when it happens it can wreak havoc on your restroom. Below are step-by-step tips to stop an overflowing toilet and (hopefully) fix the problem.

1. Stop the water from overflowing. If the water in the toilet bowl is rising with no signs of stopping, remove the lid from the tank and close (push down) the flapper. If it’s a commercial toilet with a flushometer, stopping the water flow is slightly more involved. You will need a screw driver to shut off the water supply at the stop, which will be located to the left or right of the water valve depending on where the rough in is located.

2. Grab the plunger. Place the plunger in the toilet and press firmly over the hole to create a seal. Make sure water is covering the bottom half of the rubber cup. If there’s not enough water, you can pour some in. Push straight down and pull up several times without breaking the seal. Then remove the plunger.

3. Flush the toilet. If you are worried about overflowing the toilet by flushing again, you can shut off the water valve prior to flushing. The water valve is located on the wall behind the toilet. If the water empties from the toilet, congratulations! You’ve unclogged the toilet. However, if it begins overflowing again, repeat step two. Still no luck? See step four.

4. Call Ace Grease. If you are a business owner in the St. Louis or Kansas City area, we can help your business. With rapid response, experienced technicians, and a dedication to keep your restaurant running and open for business, you can rely on us to be there to help.

Ace Grease can also help with other issues including drain problems, dishwashers, any other back of the house issues, and everything in between. We also offer 24-hour emergency services. If you’re located in Kansas City or St. Louis and are ßexperiencing a plumbing emergency, please contact us right away at 1-800-473-2733.

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