(A) Any commercial or public facility engaged in the manufacture, processing, preparation, or service of food or food products shall have an appropriate grease trap as defined at KRS 211.970(4). Wastewater drain piping from food processing equipment, sinks for washing of food, equipment and utensils, mop or cleaning sinks, hand sinks, dishwashers, floor drains, and ventilation systems and filters in food preparation and processing areas, shall be separated from other wastewater piping and shall be discharged into grease trap prior to introduction into the sanitary sewer system of the city. The grease trap shall be a minimum size of 1,000 gallons and be located as close as practicable to the source of the wastewater. The grease trap shall be of substantial construction, water-tight, and with removable covers.
(B) Grease traps shall be maintained in continuously efficient operating condition at all times.
(C) Grease traps shall be pumped and emptied on a regular basis before complete filling to prevent any overflow, backflow, or wastewater piping stoppage, at a minimum of every three months.
(D) (1) All users shall maintain records of the pumping and emptying of the grease trap and shall provide such records for inspection by representatives of the city to ensure compliance with this section.
(2) All users shall deliver to the city such releases or authorizations as necessary to enable the city’s verification of the pumping and emptying of grease traps.
(E) (1) Within 90 days after the enactment and publication of this section, all users shall file a plan for compliance and a copy of a contract for the installation of the necessary grease trap.
(2) All users shall be in compliance with the provisions on this section on or before 180 days after its publication.
(Ord. 755-09, passed 6-15-2009)