For the purpose of this subchapter, the following definitions shall apply unless the context clearly indicates or requires a different meaning.
FOOD SERVICE FACILITY.
Those establishments primarily engaged in activities of preparing serving, or otherwise making available for consumption of food by the public such as restaurant, commercial kitchen, and caterer, hotel, school, and care institutions. These establishments may use one or more of the following preparation activities: cooking by frying (all methods), baking (all methods), grilling, sauteing, rotisserie cooking, broiling (all methods), blanching, roasting, toasting, or poaching. Also included are infrared heating, searing, barbecuing, and any other food preparation activity that produces a hot, non-drinkable food product in or on a receptacle that requires washing.
GREASE.
Fats, waxes, free fatty acids, calcium and magnesium soaps, mineral oils and certain other non-fatty material made from animal or vegetable sources, or from hydrocarbons of petroleum origins, commonly found in wastewater from food preparations and food service. Grease my originated from, but not be limited to discharges from scullery sinks, pots and pan sinks, dishwashing machines, soup kettles and floor drains located in areas where grease-containing materials may exit.
GREASE INTERCEPTOR.
A structure or device designed for the purpose of removing and preventing fats, oils, and grease from entering the sanitary sewer collection system. These devises are often below ground units in outside areas and are built as two or three chamber baffled tanks with a minimum 1,000 gallon capacity or more.
PUBLIC OWNED TREATMENT WORKS (POTW).
Wastewater treatment plant.
USER.
Any person who contributes, causes or permits the contribution of discharge into sewers within the village wastewater treatment plant systems.
(Ord. 1626-13, passed 6-11-2013)