(a) Maintenance of grease interceptors is the sole responsibility of the owner/operator. The owner/operator must ensure proper operation to achieve compliance, and prevent interference or damage to the collection system.
(b) All grease interceptors must be pumped or cleaned at approximately 75 percent retention capacity or 25 percent total volume of accumulated bottom solids and top grease layer.
(1) They must be pumped dry and the contents hauled and disposed of off-site, at an approved facility.
(2) The use of enzymes, or similar materials for the cleaning of grease interceptors shall not be permitted.
(c) Grease interceptor pumping or cleaning, at a minimum, must be completed at least every three months, unless the City determines more or less frequent pumping is required.
(d) Discharged water from the grease trap shall not exceed 100 mg/L oil and grease at any time, using an EPA approved test procedure specified in 40 CFR.
(e) The owner and operator of a food preparation establishment shall maintain a logbook which includes:
(1) The dates the grease interceptor has been cleaned.
(2) Receipts showing the disposal of grease and fats at a facility licensed to receive such grease or fats.
(Ord. 40-16. Passed 5-23-16.)