The definitions found in Section 100.01 of this Code of Ordinances apply to the provisions of this chapter; provided however, the following words, terms and phrases, when used in this chapter, shall have the meanings ascribed to them in this section, except where the context clearly indicates a different meaning:
1. “Best management practices” means and includes schedules of activities, prohibitions of practices, maintenance procedures, and other management practices to prevent or reduce the pollution of waters of the State. For purposes of this chapter, “best management practices” includes procedures and practices that reduce the discharge of fat, oil and grease (FOG) to the building sewer, to the City sanitary sewer system and to the POTW.
2. “Design liquid depth” means the maximum depth of liquid when the tank is filled with water.
3. “Effective date” means the date set forth in Section 101.03 upon which the regulatory provisions of this chapter take effect.
4. "Food Service Establishment" or "FSE" means an operation or enterprise that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption. Such facilities may include, but are not limited to, those that process meat or other food ingredients as an intermediate step or for final human consumption, food service operations in a summer camp, residential substance abuse treatment facility, halfway house, correctional facility, school, restaurant, commercial kitchen, caterer, church, hotel, bars, hospital, prison, care institution or similar facility.
(Ord. 1662 - Jul. 10 Supp.)
5. “Grease interceptor” means a tank that serves one or more fixtures and is remotely located. Grease interceptors include (but are not limited to) tanks that capture wastewater from dishwashers, garbage disposals, floor drains, pot and pan sinks and trenches as allowed by local plumbing codes. For purposes of this chapter, a grease interceptor is a multi-compartment tank located underground outside of a building that reduces the amount of FOG in wastewater prior to its discharge into the POTW.
6. “Grease trap” means a device designed to retain grease from one and up to a maximum of four fixtures. Not all grease traps are approved by the manufacturer for use on heated water (e.g., dishwasher) or in-line to a waste disposal unit (e.g., garbage disposal and grinders). For purposes of this chapter, a grease trap is a small device located within a building.
7. “Minimum design capability” means the design features of a grease interceptor and its ability or volume required to effectively intercept and retain greases from grease-laden wastewaters discharged to the POTW.
8. “Non-routine inspection” means an impromptu, unscheduled inspection of a food service establishment made without prior notification or arrangement.
9. “Routine inspection” means an inspection of a food service establishment which is scheduled in advance or according to a pre-arranged schedule.
10. “User,” as used in this chapter, has the same meaning as the definition in Section 100.01, but also includes persons who discharge wastewater to the POTW from mobile sources, such as mobile food vendors.