(a)   Purpose. To reduce the potential negative impacts of restaurant facilities on surrounding uses and public infrastructure, the following standards apply to restaurants and catering businesses in addition to the standards of the underlying zoning district.
   (b)   Grease interceptors. To minimize the amount of fats, oil, grease and wax entering the public wastewater collection system, restaurants and catering businesses must install a grease interceptor system in accordance with § 11.31.  It is the responsibility of the restaurant operator or catering business to maintain the grease interceptor system in good working order.
   (c)   Odor control.  See Chapter 10, Article III for applicable standards.
   (d)   Outdoor dining.
      (1)   Setbacks.  The outdoor dining area must meet the lesser of either the required setbacks of the applicable zoning district or 20 feet.
      (2)   Setbacks from residential.  The outdoor dining area must be at least 50 feet away from abutting properties zoned and used residentially.
      (3)   Enclosure.  Outdoor dining areas containing 30 seats or more must be enclosed by a fence, structure or barrier as approved by the issuing authority.  The enclosure must be at least 36 inches in height and have designated openings for ingress and egress.
      (4)   Screening. Screening of the outdoor dining area may be required if the premises is adjacent to designated residential property as determined by the issuing authority.
      (5)   Vehicle barriers.  If the outdoor dining area is in direct contact with or immediately adjacent to a vehicle parking or driving area, sufficient vehicle barriers must be provided.
      (6)   Noise.  Outdoor dining areas must comply with the noise source requirements of § 10.29.02.
(Ord. 2020-1, passed 2-24-2020)