A. All existing and newly installed grease control devices shall be maintained in a manner consistent with a maintenance plan approved by the City Manager.
B. Grease control devices shall be maintained in efficient operating condition in accordance with the FOG Control Manual.
C. Grease interceptors and other grease control devices must be cleaned, maintained, and have FOG removed and disposed of in a proper manner at regular intervals and in accordance with the FOG Control Manual. Grease removed from grease interceptors shall be waste hauled periodically as part of the operation and maintenance requirements for grease interceptors.
D. No FOG that has accumulated in a grease control device shall be allowed to pass into any sewer lateral, sanitary sewer system, storm drain, or public right-of-way during maintenance activities.
E. Each new and existing food facility with a grease control device shall have an approved maintenance plan which specifies the minimum maintenance frequency for removal of all accumulated FOG from the grease control device, which shall be determined as follows:
1. For new food facilities, the minimum maintenance frequency for interceptors shall be as follows:
Type of Establishment | Minimum Maintenance Frequency |
I. Take out only | Every forty-five (45) days |
- With wok stoves, deep fryers or more than one (1) griddle | Every twenty (20) days |
II. Take out and seating | Every sixty (60) days |
- With wok stoves, deep fryers or more than one (1) griddle | Every thirty (30) days |
III. Seating only | Every ninety (90) days |
- With wok stoves, deep fryers or more than one (1) griddle | Every sixty (60) days |
2. For existing food facilities with a grease interceptor, the maintenance plan shall be determined in one (1) of the following methods:
a. In the same manner as for new food facilities under subparagraph E.1. above; or
b. The owner/operator of a food facility in existence on the effective date of this article may submit an application to the City Manager requesting that a maintenance plan other than that identified in subparagraph E.1. above be imposed on that food facility, due to the fact that the food facility has been following a regular maintenance cycle in the past, and based on the particular food facility operation, the current regular maintenance plan is adequate to guard against FOG passing into the sanitary sewer system. Upon a determination by the City Manager that an acceptable grease control device maintenance plan is being followed that meets the minimum requirements set forth in the Uniform Plumbing Code, then it may be used as the approved maintenance plan for that particular food facility.
c. In the event it is determined that a food facility, as a result of a change in operations, is using a grease interceptor that is smaller in capacity than would be required for that food facility under this article, the City Manager may allow said food facility to continue to operate with the smaller grease interceptor, provided the food facility prepares a maintenance plan acceptable to the City Manager that requires more frequent servicing than would otherwise be required if the proper sized grease interceptor was installed.
F. Notwithstanding subparagraph E. above, if any grease interceptor at any time contains floating oil/grease in the final chamber, or sludge in any chamber that is within two (2) inches of the discharge elbow, the owner and/or operator of the food facility shall have the grease interceptor serviced such that all fats, oils, grease, sludge, and other materials are completely removed from the grease interceptor after which the interceptor shall be refilled with cold water.
G. Notwithstanding subparagraphs E. and F. above, all existing food facilities with a grease interceptor shall be serviced not less than every one hundred eighty (180) days. Grease traps shall be cleaned of all material on a daily basis.
H. FOG removed from grease interceptors shall be waste hauled on a regular basis as part of the operation and maintenance requirements for grease interceptors and disposed of in a proper manner and at regular intervals.
I. The owner and/or operator of a food facility with an approved grease control device shall be required to keep all manifests, receipts and invoices of all cleaning, maintenance, grease removal of/from the grease control device, disposal carrier and disposal site location for no less than two (2) years. The owner and operator of a food facility shall, upon request, make the manifests, receipts, and invoices available to any county health care or city code enforcement representative, or his or her designee, representative of a local sanitation agency that has jurisdiction of the sanitary sewer system that services the food facility, or any authorized inspector that has jurisdiction under the Water Quality Ordinance.
J. The owner and/or operator of a food facility with a grease control device shall allow any county health care agency representative, city code enforcement officer, or any authorized inspector that has jurisdiction under the Water Quality Ordinance, or a representative of the local sanitation agency that has jurisdiction of the sanitary sewer system that services the food facility, access to the food facility premises during normal business hours, for purposes of inspecting the food facility’s grease control devices, reviewing the manifests, receipts and invoices relating to the cleaning, maintenance and inspection of the grease control devices.
(Ord. 1137, passed 4-20-10)