(A)   General requirements.
      (1)   All food service establishments shall have grease-handling facilities approved by the TMVSSD.  Establishments whose grease-handling facilities or methods are not adequately maintained to prevent floatable oils, fat, or grease from entering the sewerage system shall be notified in writing of any noncompliance and required to provide a schedule whereby corrections shall be accomplished.
      (2)   All food service establishments’ grease-handling facilities shall be subject to review, evaluation, and inspection by TMVSSD representatives during normal working hours.  Results of inspections will be made available to the facility owner, lease holder, or operator.  TMVSSD may lend assistance and make recommendations for correction and improvement.
      (3)   Food service establishments receiving 2 consecutive unsatisfactory evaluations or inspections may be subject to penalties or other corrective actions as provided in this chapter.
      (4)   Food service establishments who continue to violate the TMVSSD grease standards/requirements may be considered grounds for discontinuance of sewer service.
      (5)   Food service establishments whose operations cause or allow excessive grease to discharge or accumulate in the Town of Maggie Valley’s collection system may be liable to the town for costs related to service calls for line blockages, line cleanings, line and pump repairs, and the like including all labor, materials and equipment.  Failure to pay all service-related charges may also be grounds for sewer service discontinuance.
      (6)   Regularly scheduled maintenance of grease-handling facilities is required to ensure adequate operation.  In the maintenance of these grease interceptors, the owner, lease holder, or operator shall be responsible for the proper removal and disposal of grease by appropriate means and shall maintain on-site records of dates and means of disposal.  Records shall be maintained for a period of 3 years.
      (7)   Any food service establishments whose effluent discharge to the sewerage system is determined by the TMVSSD to cause interference in the conveyance or operation of the sewerage system may be required to sample its grease trap discharge and have it analyzed for oil and grease at the expense of the owner, lease holder, or operator.  Results of the analyses shall be reported to the TMVSSD.
      (8)   All grease traps/interceptors shall be designed and installed to allow for complete access for inspection and maintenance of the inner chamber(s) and viewing and sampling of effluent wastewater discharged to the sewer.
      (9)   Food service establishments shall adopt procedures for handling sources of floatable oils, fat, or grease originating within their facility.  A notice shall be permanently posted at a prominent place in the facility advising employees of the procedures to be followed.
      (10)   Food service establishments shall develop and implement a waste minimization plan pertaining to the disposal of grease, oils, and food particles.  TMVSSD may render advice or make suggestions regarding the minimization of waste.
   (B)   Construction standards; new facilities.
      (1)   All new food service establishments shall be required to install a grease interceptor, approved by the TMVSSD.  Grease interceptors shall be adequately sized with no interceptor less than 1,000-gallons’ total capacity unless otherwise approved by TMVSSD.
      (2)   No new food service establishments will be allowed to initiate operations until grease-handling facilities are installed and approved by the TMVSSD.
      (3)   All grease interceptors, whether singular or 2 tanks in series, must have each chamber directly accessible from the surface to provide means for servicing and maintaining the interceptor in working and operating condition.
      (4)   A basket, screen, or other intercepting device shall prevent passage into the drainage system of solids 1/2 inch or larger in size.  The basket or device shall be removable for cleaning purposes.
      (5)   Where food waste grinders are installed, the waste from those units shall discharge directly into the building drainage system without passing through a grease interceptor.  All other fixtures and drains receiving kitchen or food preparation wastewaters shall pass through a grease interceptor.
   (C)   Construction standards; existing facilities.
      (1)   All existing food service establishments shall have grease-handling facilities approved by TMVSSD.  Food service establishments without any grease-handling facilities will be given a compliance deadline not to exceed 6 months from date of notification to have approved and installed grease-handling equipment in compliance with this standard.  Failure to do so will be considered a violation of this chapter and may subject the facility to penalties and corrective actions.  The installations shall meet the same requirements for design as for new facilities.
      (2)   In the event an existing food service establishment’s grease-handling facilities are either under-designed or substandard in accordance with this policy, the owner(s) will be notified in writing of the deficiencies and required improvements and given a compliance deadline not to exceed 6 months to conform with the requirements of this grease standard.
      (3)   For cases in which outdoor type grease interceptors are infeasible to install, existing food service establishments will be required to install adequate and approved under-the-counter grease traps for use on individual fixtures including dishwashers, sinks, and other potentially grease-containing drains.
      (4)   Sizing of under-the-counter grease trap units will be in accordance with recommended ratings for commercial grease traps, attached to this standard.  The grease retention capacity rating in pounds shall be at least 2 times the GPM flow rate of the type of fixture which it serves.  Flow control fittings must be provided to the inlet side of all under-the-counter units to prevent overloading of the grease trap and to allow for proper operation.
      (5)   The TMVSSD approval of flow control devices and grease trap design must be obtained prior to installation.
      (6)   The location of under-the-counter units must be as near the source of the wastewater as is physically possible.
      (7)   Wastewater from garbage grinders should not be discharged to traps/interceptors.
      (8)   In maintaining grease traps/interceptors, the owner(s) shall be responsible for the proper removal and disposal by appropriate means of the captured material and shall maintain records of the dates and means of disposal that are subject to review by the TMVSSD.
      (9)   The exclusive use of enzymes, grease solvents, emulsifiers, and the like is not considered acceptable grease trap maintenance practice.
   (D)   New food service establishments in existing buildings.
      (1)   Whenever practical, new food service establishments locating in existing buildings will be required to comply with the grease trap standards applicable to new facilities.
      (2)   Where physically impossible to install outdoor units, under-the-counter units may be allowed as with existing food service establishments provided prior approval of unit type, size, location, and the like is approved by the TMVSSD.
Recommended Ratings
Under-the-Counter Package Unit Grease Traps
Type of Fixture
Flow Rate
Grease Retention Capacity Rating
Recommended Maximum Capacity per Fixture Connected to Trap
Restaurant Kitchen Sink
Single-Compartment Scullery Sink
Double-Compartment Scullery Sink
2 Single-Compartment Sinks
2 Double-Compartment Sinks
Dishwashers for Restaurants:
Up to 30-gal. water capacity
Up to 50-gal. water capacity
50 to 100-gal. water capacity
(Ord. 256, passed 4-17-2001)  Penalty, see § 50.999