(A) General. For the purposes of this specification section, a restaurant is any facility that prepares or serves food to non-family members. Without limitation, this includes full-service restaurants, fast food restaurants, take-out restaurants, recreation facilities, cafeterias for employees, church kitchens, school cafeterias and grocery store take-out facilities.
(1) All restaurants shall be equipped with grease interceptors and/or grease traps designed to limit the discharge of grease and oil to the District’s sewer system. The size and type of restaurant shall dictate the size of the grease trap or grease interceptor required. The minimum sizes specified are subject to review by the engineer and sized and installed according to criteria in the current UPC.
(2) A plumbing permit shall be obtained from the District prior to the installation of a grease trap or grease interceptor.
(3) A detailed pretreatment ordinance adopted by resolution of the Board of Directors shall supersede this section.
(B) Grease interceptors. All restaurants or food service facilities shall have an outside grease interceptor located on private property only and be installed per the requirements of the current edition of the UPC and the District’s pretreatment ordinance (incorporated in Chapter 35).
(1) Designation as a grease intensive restaurant shall be as determined by the District Engineer. Grease interceptors shall be two-compartment interceptors with sampling box as shown in the standard plans and shall be manufactured by Jensen Precast, or approved equal.
(2) All new construction for restaurants shall have grease interceptors. Grease interceptors are not allowed within the public right-of-way. If this is found to be unworkable, the owner must apply from the city or, if outside the city limits, the County Planning Department for an encroachment within the public right-of-way.
(3) Grease interceptors shall be located outside buildings unless a finding is made by the District Engineer, or authorized representative, that the location of the building on the site or some other aspect of the use prevents an outside location and that placement within a building is not hazardous to public health and safety.
(C) Grease traps.
(1) The District may also allow the use of a grease trap in lieu of a grease interceptor in tenant improvement projects where it is not feasible to install a grease interceptor or food service facilities with limited cooking that do not contain deep fryers, grills or other cooking equipment. The District Engineer shall determine if a grease trap shall be allowed. Grease traps shall be sized and installed per the current edition of the UPC.
(2) Grease traps shall have two compartments with an acid resistant coated interior and an exterior fabricated steel device as shown in the standard plans. Other mechanical grease traps may be approved by the District Engineer.
(D) Connections.
(1) All kitchen area pot sinks, prep sinks (not vegetable prep sinks) and three-compartment sinks shall be connected to the grease trap or interceptor. All kitchen mop sinks, floor drains and dishwashers shall be connected to the interceptor.
(2) Toilets, lavatories and other sanitary fixtures shall not be connected to any grease trap, grease interceptor or comparable device.
(3) All discharging fixtures shall be individually trapped and vented in accordance with the CAWD Plumbing Code (incorporated in Chapter 36).
(E) Dishwashers. Dishwashers shall not be connected to any grease trap but shall be connected to a grease interceptor which has been sized appropriately for the service volume.
(F) Garbage disposals. The installation and use of garbage grinders (food waste disposals) in commercial food establishments is prohibited, except where a grease interceptor is in use.
(G) Other requirements. Grease interceptors shall also be required at commercial trash compactors, trash enclosures and at other commercial and industrial establishments as deemed necessary by the District.
(Ord. 2019-02, passed 4-25-2019)