(a) No later than one (1) year after adoption of this chapter, all food preparation establishments shall install a FOG removal system of grease traps or interceptors designed to limit the introduction, contribution and discharge of fats, oils and greases into the Village’s wastewater collection system or POTW. Grease traps and interceptors with appropriate sampling or inspection points shall be installed at the user’s expense whenever any user operates a commercial, industrial, or institutional food preparation establishment.
(b) Grease traps and interceptors may also be required in other facilities, as deemed necessary by the Village Administrator.
(c) All such FOG removal systems shall be serviced and emptied of accumulated waste content as required according to the manufacturers recommendation in order to maintain minimum design capability or effective volume of the grease interceptor, but not less often than every 365 days. FPEs who are required to pass water in a grease interceptor, shall:
(1) Provide for a minimum hydraulic retention time of 24 minutes at actual peak flow or 12 minutes at the calculated theoretical peak flow rate as predicted by the Uniform Plumbing Code future criteria, between the influent and effluent baffle with 20 percent of the total volume of the grease interceptor being allowed for sludge to settle and accumulate, identified hereafter as a “sludge pocket”.
(2) Remove any accumulated grease cap and sludge pocket as required, but at intervals of not longer than 365 days, at the user’s expense. Grease interceptors shall be kept free of inorganic solid materials such as grit, rocks, gravel, sand, eating utensils, cigarettes, shells, towels, rags, etc, which could settle into this pocket and thereby reduce the effective volume of the grease interceptor.
(d) All FPEs must submit a completed Grease Trap Inspection Form to the Village Administrator annually, by March 1st of each year, beginning in 2017. The Form shall include, at a minimum, the following information:
(1) Contact information for the food preparation establishment.
(2) Grease trap description and location.
(3) Date and time grease trap was last inspected.
(4) Inspector’s name.
(5) Whether material was removed, where it was taken, and by what hauler.
(e) FPEs shall retain detailed records on-site for a minimum of three (3) years reflecting all maintenance carried out pursuant to this chapter. At a minimum, such records shall contain the following information: date of service, who set up the maintenance on behalf of the FPE, and a receipt reflecting all services rendered by the waste hauler providing the service.
(f) If a new FPE is established, it must submit plans to the Utica Wastewater Department for review.
(Ord. 16-020. Passed 8-15-16.)