(A) Grease, oil and sand interceptors or similarly effective fats, oil and grease control devices shall be provided by and for all food service establishments, and for any other sewer user when, in the opinion of the Superintendent, they are necessary for the proper handling of liquid wastes which may contain grease in excessive amounts, or any flammable wastes, sand or harmful ingredients, except that such interceptors shall not be required for private living quarters or dwelling units or FSEs that prove to the Superintendent, through procedures outlined in division (C)(8) below, that the user’s discharge of fats, oils and grease into the sanitary sewer is less than the domestic background concentration which is updated annually in the Wastewater User Charge Report as the “Domestic Background Wastewater Strength” table. All interceptors shall be of a type and capacity approved by the Superintendent, and shall be located as to be readily and easily accessible for cleaning by the owner and inspection by the City.
(B) Grease and oil interceptors shall be constructed of impervious materials capable of withstanding abrupt and extreme changes in temperature. They shall be of substantial construction, watertight and equipped with easily removable covers which when bolted in place shall be gastight and watertight.
(C) Where installed, all grease, oil and sand interceptors shall be cleaned and maintained by the owner, at his or her expense, in continuously efficient operation.
(1) Any user required to install and maintain an interceptor (trap) of any kind shall maintain and clean out the interceptor and shall document and keep:
(a) A maintenance schedule;
(b) The identity of the person(s) who cleaned and maintained the interceptor;
(c) The method and location of grease, oil and sand disposal.
(d) The documentation required by this section shall be available for review by the Superintendent and copies shall be provided to the Superintendent upon request.
(2) Problems with or damage to an interceptor/trap shall be reported immediately to the owner and the Superintendent and repaired or corrected.
(3) No interceptor/trap clean out material shall be discharged into a sewer.
(4) No bacteria or enzyme products shall be used in the maintenance of interceptors/traps without prior written approval from the Superintendent.
(5) Users shall implement best practices of grease management to minimize discharge of food grease to the POTW.
(a) Under sink grease traps shall be cleaned weekly, or more or less frequently as approved in writing by the Superintendent.
(b) Clean outs of all other interceptor/traps shall be scheduled and conducted so the interceptor/trap does not exceed 25% solids content (including both the top and bottom layers of solids) and there is no visible discharge of grease or oil.
(c) The clean out process shall remove the entire grease mat, liquids, sludge, and solids from screens, baffles, air-relief chambers, and wash down the interior walls.
(6) The interceptor/trap is subject to inspection by the Superintendent at any time.
(7) The Superintendent will maintain a list of all users with FOG control devices. All FSEs and other non-domestic users required to have FOG control devices shall submit to the Superintendent documentation describing the size and location of the control device installed. Each FOG device user may be charged a monthly fee to cover costs associated with the periodic evaluation and review. Users that do not maintain and produce monthly records of the FOG device may be fined for noncompliance in accordance with § 53.107.
(8) FOG control devices.
(a) FSE facilities shall reduce the discharge of fats, oils and grease to the sanitary sewer to less than the domestic background concentration, or install an FOG control device approved by the Superintendent. FSE facilities must have an approved sampling manhole and must, at their own expense, conduct a random grab sample supervised by the Superintendent once a week for four weeks, or otherwise at the discretion of the Superintendent, to prove discharge of fats, oils and grease to the sanitary sewer is less than the domestic background concentration. FSEs that prove to the Superintendent that the user's discharge of fats, oils and grease into the sanitary sewer is less than the domestic background concentration will not be required to install a FOG control device and shall not be surcharged for fats, oils and grease.
(b) A grease trap generally is used for small to medium volume establishments such as fast food restaurants or full service restaurants (generally serving less than 400 meals per day). A grease trap is a small reservoir built into the sewer line close to the source of grease production. The reservoir contains baffles which retain the wastewater long enough for grease to congeal and rise to the surface. The accumulated grease is then removed from the trap for proper disposal, reducing the grease entering the sanitary sewer system.
(c) Interceptors usually are used for high volume full service restaurants (generally serving more than 400 meals per day) or large institutional food service production such as hotels, hospitals and schools. An interceptor is typically a vault (500 to 750 gallons) that is located on the exterior of the building. The vault contains two chambers with 90-degree grease retention fittings and additional grease is collected as the wastewater cools and grease congeals on the surface of the water. This grease is then removed from the interceptor for proper disposal.
(9) Best FOG management practices.
(a) Best FOG management practices should be employed to decrease the amount of FOG discharged from FSEs. The use of best management practices can contribute to a financial benefit through a reduction in grease interceptor maintenance frequency and overall FOG discharge to the sanitary sewer system.
(b) Suggested best management practices for food service establishments are posted on the City website.
(Ord. 311-3-92, passed 3-16-92; Am. Ord. 492-05-02, passed 5-20-02; Am. Ord. 700-09-16, passed 9-6-16) Penalty, see § 52.99