(a) Applicability And Definitions:
(1) This section applies to, and sets forth the requirements for food service establishments and multi-tenant buildings intended for business, commercial or industrial uses.
(2) Definitions: For purposes of this section, the terms below shall have the following meanings:
FOGs: Fats, oils, and greases.
Food Service Establishment: A business that cooks or prepares food on-site, including, but not limited to restaurants, cafes, nursing homes, and other businesses that prepare food for service or sale in a cafeteria, dining room, or residents' living quarters.
(b) Maximum Discharge Limits: No food service establishment or multi-tenant building that contains a food service establishment shall discharge into the Village public sewers:
(1) Any water or other substance that contains more than one hundred (100) milligrams per liter of FOGs;
(2) Any FOGs that have a pH of 5.0 to 9.5; or
(3) Any FOGs that exceed one hundred fifty degrees Fahrenheit (150°F).
(c) Grease Interceptor Required: All food service establishments and multi-tenant buildings that contain a food service establishment shall install an adequate grease interceptor to ensure that discharge does not violate subsection (b) of this Code. Notwithstanding anything to the contrary contained herein, a food service establishment located in a multi-tenant building does not have an additional requirement to install an adequate grease interceptor, and shall be considered compliant with subsection (b) of this Code by virtue of the building's grease interceptor.
(d) New Construction Or Remodeled Food Service Establishments: The following requirements apply to all newly constructed or remodeled facilities used by food service establishments:
(1) As part of any application for a building permit to construct or remodel facilities for a food service establishment, an applicant shall submit to the Village for approval plumbing plans for all potential grease discharging lines, grease interceptors, and connecting piping. The plans shall contain a schedule of drainage fixture units (DFUs) with values tributary to the grease interceptors. The plumbing, grease discharging lines, grease interceptors, and connecting piping shall be installed in accordance with the approved plans except for modifications approved by the Village Director of Public Works and Engineering, or his or her designee. No food service establishment shall discharge any fat-, oil-, or grease-laden waste into a drain connected to a grease interceptor until the Village Director of Public Works and Engineering, or his or her designee, inspects and approves the grease interceptor and its installation, or the connection of the food service establishments piping connected to a grease interceptor provided by the owner of the multi-tenant building;
(2) All drains that may carry fat-, oil-, or grease-laden waste shall be connected to a grease interceptor. This includes but is not limited to: vegetable sinks, prep sinks, hand sinks, mop basins, floor drains, bar sinks, chemical rinse dishwashers and temperature rinse dishwashers that have been tempered to under one hundred fifty degrees Fahrenheit (150°F); and
(3) No domestic sewage may be connected to a grease interceptor that is connected to drains that may carry fat-, oil-, or grease-laden waste.
(e) New Construction Of Multi-Tenant Buildings: The following requirements apply to all newly constructed multi-tenant buildings intended for business, commercial or industrial uses:
(1) All buildings shall include a separate waste line for all leasable spaces that discharges to a common, external, one thousand five hundred (1,500) gallon or larger grease interceptor. The building owner shall be responsible for maintenance of such grease interceptor;
(2) All kitchen drains and any other drains that may carry fat-, oil-, or grease-laden waste from a food service establishment shall be connected to the grease interceptor. This includes but is not limited to: vegetable sinks, prep sinks, hand sinks, mop basins, floor drains, bar sinks, chemical rinse dishwashers and temperature rinse dishwashers that have been tempered to under one hundred fifty degrees Fahrenheit (150°F); and
(3) No domestic sewage may be connected to the building's grease interceptor required by subsection (c). A separate domestic sewage service is required to be connected to the public sewer from each unit in accordance with section 16-10 of this Code.
(f) Grease Interceptor Registration: All food service establishments and multi-tenant buildings that are required to install and maintain a grease interceptor pursuant to this Section shall register all of their grease interceptors with the Village prior to their installation by providing the Village with the name, address, and telephone number of the owner and on-site manager (if different); a scaled drawing of the location of the grease interceptor; location of the access manhole (and control manhole/sampling chamber, if different); the components, design, and size/capacity of the grease interceptor; and such other information as may be required by the Village. The registration shall be good for a period of five (5) years, and must be updated any time prior to modification or replacement of a grease interceptor. The registration shall also be updated in the event that the owner or tenant of the property with the grease interceptor changes.
(g) System Maintenance: All grease interceptors, both existing and new, shall be maintained in a safe and sanitary condition, and in good working order so that any discharge therefrom, as measured from the control manhole, does not exceed the limits set forth in subsection (b) of this Code and in accordance with the following requirements:
(1) Owners of newly constructed non-residential buildings shall be responsible for the maintenance of the building's grease interceptor;
(2) All grease interceptors shall have all floating material removed at least once every ninety (90) days;
(3) All grease interceptors shall be completely pumped out according to a schedule compliant with the manufacturer's directions or recommendations, but at least: (i) semi-annually; and (ii) when the floatable grease and settled sludge exceed twenty five percent (25%) of the vessel's depth;
(4) The pump-and-return method of decanting or discharging of removed waste back into the grease interceptor is prohibited;
(5) Any removal and hauling of grease shall be performed by a waste disposal or rendering firm licensed by the State of Illinois; and
(6) The owner of each grease interceptor shall maintain and keep available on the premises: (i) a maintenance log for the previous two (2) years containing the date of each cleaning and any maintenance of the grease interceptor, and a description of the cleaning and maintenance performed; and (ii) a manifest from a waste hauler or rendering firm conforming to the requirements of 415 Illinois Compiled Statutes 5/22.30(e). The log and manifests shall be made available to the Village upon request.
(h) Design And Performance Standards: All grease interceptors required by this section shall meet the following minimum design and performance standards:
(1) Grease interceptors shall have a control manhole or sampling chamber installed and located at a point downstream of the grease interceptor;
(2) Grease interceptors shall be located in an area easily accessible for maintenance and inspection, and with removable covers;
(3) Grease interceptors shall catch FOGs using one or a combination of the following methods: (i) passive technology that is an approved exterior grease interceptor; or (ii) active technology that include either an approved grease recovery device or an approved solids transfer/grease transfer device;
(4) Grease interceptors shall be constructed of impervious materials capable of withstanding abrupt and extreme changes in temperature and capable of withstanding the traffic load where installed; and
(5) Grease interceptors shall have a total liquid capacity of not less than five hundred (500) gallons.
(i) Passive Exterior Grease Interceptor Requirements: In addition to the other requirements of this section, all passive exterior grease interceptors shall meet the following requirements:
(1) Passive exterior grease interceptors shall be sized and engineered based upon their anticipated load and/or conditions of actual use, and, for food service establishments, be a minimum of five hundred (500) gallons and a maximum of three thousand (3,000) gallons;
(2) Passive exterior grease interceptors shall be constructed of impervious materials capable of withstanding abrupt and extreme changes in temperature and capable of withstanding a H-20 traffic load where installed;
(3) Passive exterior grease interceptors shall have accessibility to both the influent and effluent tee pipes;
(4) Passive exterior grease interceptors shall contain baffles constructed of impervious material sufficient to allow a proper separation of grease from water;
(5) Passive exterior grease interceptors shall comply with the following size requirements, based on the total value used to determine drainage capacity from the fixtures and their service systems (DFU), as specified in the Illinois Plumbing Code:
Number of Drainage Fixture Units (DFUs) | Minimum Grease Interceptor Size Unit (gallons) |
Number of Drainage Fixture Units (DFUs) | Minimum Grease Interceptor Size Unit (gallons) |
<8 | 500 |
9-21 | 750 |
22-35 | 1,000 |
36-90 | 1,250 |
91-172 | 1,500 |
173-216 | 2,000 |
217-307 | 2,500 |
>308 | 3,000 |
Food Service Establishments that serve eighteen (18) or fewer meals per day or only continental breakfasts may be granted an exemption from the sizing requirements listed in this subsection (i)(5).
(6) The inlet chamber of passive exterior grease interceptors shall incorporate an open sanitary-tee, which shall extend at least twelve inches (12") below the water surface. The outlet chamber of the vessel shall incorporate an open sanitary-tee that extends two-thirds of the total depth below the water surface. The sanitary-tees (both inlet and outlet) shall not be capped and shall remain to allow visual inspection of the waste stream.
(j) Passive Interior Grease Interceptors Prohibited: No passive grease interceptors shall be installed in the interior of any building.
(k) Active Interior Grease Interceptor Requirements: Active interior grease interceptors shall not be installed in the interior of any building unless an owner obtains a variation from this subsection from the Village Director of Public Works and Engineering. In the event that the Village Director of Public Works and Engineering provides such a variation, the make and model of the active interior grease interceptor must be approved by the Village Director of Public Works and Engineering as part of the registration process required by subsection (f);
(l) Prohibited Discharges Into A Grease Interceptor: The following may not be discharged into a grease interceptor:
(1) Wastewater that does not contain FOGs, and that otherwise does not require grease separation treatment; and
(2) Wastewater from a dishwasher machine or wastewater that exceeds one hundred fifty degrees Fahrenheit (150°F) unless tempered prior to being introduced into a grease interceptor; provided that once tempered, the wastewater is then required to be discharged into the approved exterior grease interceptor.
(m) Biological And Chemical Treatment Agents Prohibited: The use of biological or chemical agents that dissolve FOGs so that they can be discharged into the public sewer system are prohibited.
(n) Dumpsters And Dumpster Pads: Dumpster and dumpster pad drains shall not be connected to public sewer system. (Ord. 0-13-51, 11-4-2013; amd. Ord. 0-14-21, 10-6-2014; Ord. 0-19-37, 11-18-2019)