For the purpose of this chapter, the following definitions shall apply unless the context clearly indicates or requires a different meaning.
COOKING ESTABLISHMENTS. Those establishments primarily engaged in activities of preparing, serving, or otherwise making available for consumption foodstuffs and that use one or more of the following preparation activities: cooking by frying (all methods); baking (all methods); grilling; sauteing; rotisserie cooking; broiling (all methods); boiling; blanching; roasting; toasting; or poaching. Also included are infrared heating, searing, barbecuing, and any other food preparation activity that produces hot, non-drinkable food product in or on a receptacle that requires washing.
FATS, OILS, AND GREASES. Organic polar compounds derived from animal and/or plant sources that contain multiple carbon chain triglyceride molecules. These substances are detectable and measurable using analytical test procedures in 40 C.F.R. part 136, as may be amended from time to time. All are sometimes referred to herein as GREASE or GREASES.
GARBAGE DISPOSAL, FOOD GRINDER, PULPER, AND THE LIKE. Any device installed with the purpose of minimizing food wastes before discharge to a pipe.
GREASE TRAP OR INTERCEPTOR. A device for separating and retaining waterborne greases and grease complexes prior to the wastewater exiting the trap and entering the sanitary sewer collection and treatment system. These devices also serve to collect settleable solids, generated by and from food preparation, serving, and clean-up activities, and prior to the water exiting the trap and entering the sanitary sewer collection and treatment system. GREASE TRAPS AND INTERCEPTORS are sometimes referred to herein as GREASE INTERCEPTORS.
MINIMUM DESIGN CAPACITY. The design features of a grease interceptor and its ability or volume required to effectively intercept and retain greases from grease-laden wastewaters prior to being discharged to the public sanitary sewer.
NON-COOKING ESTABLISHMENTS. Those establishments primarily engaged in the preparation of precooked foodstuffs that do not include any form of cooking. These include cold dairy and frozen foodstuffs preparation and serving establishments.
USER. Any person, including those located outside the jurisdictional limits of the county, who contributes, causes, or permits the contribution of discharge of wastewater into the publicly owned treatment works (POTW), including persons who contribute such wastewater from mobile sources, such as those who discharge hauled wastewater.
(Ord. passed 7-16-2012)