(A) Grease and oil interceptors shall be provided as stipulated in division (D) below or when liquid wastes contain an excess of 100 mg/l of grease or contain substances which may solidify or become viscous at temperatures between 32ºF or 0ºC and 150ºF or 65ºC, except that such interceptors shall not be required for single-family homes or multi-family dwelling units unless problems occur at particular locations more than twice in a 12-month period.
(B) Grease interceptors to be installed shall be in conformance with the town specifications and the State Plumbing Code. The required interceptor shall be designed according to the most stringent of the above current standards, and approval of the interceptor shall be determined by the town upon review of the proposed facility and sized according to the requirements of the town. The interceptor shall be located so as to be readily and easily accessible for cleaning and inspection. Grease and oil interceptors shall be cleaned on a regular basis as specified by the interceptor manufacturer based on the size of the facility and type of food served, whichever is the most stringent or as required by the town.
(C) Grease and oil interceptors shall be constructed of impervious materials capable of withstanding abrupt and extreme changes in temperatures. They shall be of substantial construction, watertight and equipped with easily removable covers which, when bolted in place, shall be gastight and watertight. Each user shall provide protection against accidental discharge of grease and oil. Features which prevent accidental discharge of these materials shall be provided and maintained at the user’s expense. Facilities and operating procedures to provide this protection shall be submitted to the town for review and approval prior to the construction of the facility. Review and approval of these plans and operating procedures by the town shall not relieve the user of the responsibility to modify his, her or its facility as necessary to meet the requirements of this chapter.
(D) Grease and oil interceptors shall be required at all facilities which provide food service and/or preparation activities, including but not limited to full service restaurants, fast food establishments, delis, cafeterias (including church and school facilities where commercial equipment is installed and the square footage and/or frequency of use indicates more than occasional use), meat distributors, food processing facilities, grocery stores with food preparation/service areas, bakeries, caterers and/or other similar types of operations.
(E) Grease and oil interceptors shall be cleaned on a regular basis that will ensure proper and efficient operation but not less than one time within a 60-day period with a case-by-case cause for interceptors that can go longer (determined by a site visit). An approved internal or under-counter interceptor shall be cleaned at least once a week. Cleaning shall consist of removal of the entire contents of the device, including grease cap and sludge pocket, and inspection of the empty device for defects and/or obstructions which would prevent proper function. In any case, the frequency of cleaning required by the town can be as often as needed to keep the system operating properly.
(F) Written records shall be maintained by the user indicating maintenance and cleaning of the grease interceptor. The record shall indicate dates of maintenance; person performing maintenance; estimated volume of grease removed; receipts or manifest from haulers; disposal locations; and facility manager’s verification. The records shall be retained for a period of three years and shall be available at the facility for inspection by the town.
(Ord. 10-14, passed 9-7-2010) Penalty, see § 52.999