(A) New facilities.
(1) (a) All new food service establishments shall be required to install a grease interceptor, approved by the Superintendent of Public Works.
(b) Grease interceptors shall be adequately sized, with no interceptor less than 1,000 gallons total capacity unless otherwise approved by the Superintendent.
(2) No new food service establishments will be allowed to initiate operations until grease-handling facilities are installed and approved by the Superintendent.
(3) All grease interceptors, whether singular or two tanks in series, must have each chamber directly accessible from the surface to provide means of 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 one half inch or larger in size. The basket or device shall be removable for cleaning purposes.
(5) (a) 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.
(b) All other fixtures and drains receiving kitchen or food preparation wastewaters shall pass through a grease interceptor.
(B) Existing facilities.
(1) (a) All existing food service establishments shall have grease-handling facilities, approved by the Superintendent.
(b) Food service establishments without any grease-handling facilities will be given a compliance deadline not to exceed six months from date of notification to have approved and installed greasehandling equipment in compliance with this standard.
(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 six 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) (a) Sizing of under-the-counter grease trap units will be in accordance with recommended ratings for commercial grease traps, attached to this standard.
(b) The grease retention capacity rating in pounds shall be at least two times the gpm flow rate of the type fixture which it serves.
(c) 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 location of under-the-counter units must be near the source of the wastewater as physically possible.
(6) Wastewater from garbage grinders should not be discharged to grease traps/interceptors.
(7) 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 which are subject to review by the Superintendent.
(8) The use of enzymes, grease solvents, emulsifiers and the like is not considered acceptable grease trap maintenance practice.
(C) New food service establishments in existing buildings.
(1) Where 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 Superintendent.
(Ord. passed 5-14-2001)