Lancaster Area Sewer Authority, PA
Lancaster County
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Table of Contents
Table of Contents
[HISTORY: Adopted by the Board of the Lancaster Area Sewer Authority 8-23-2012 by Res. No. 12-08-001. Amendments noted where applicable.]
A. 
This chapter establishes uniform maintenance and monitoring requirements for controlling the discharge of grease from food service facilities discharging into the Authority's sewer system. The objectives of this chapter are as follows:
(1) 
To prevent the introduction of excessive amounts of grease into the Authority's sewer system.
(2) 
To prevent clogging or blocking of the Authority's sewer lines due to grease build-up causing backup and flooding of streets, residences and commercial buildings, or any other discharge of wastewater into the environment.
(3) 
To implement a procedure to recover the costs incurred by the Authority in cleaning and maintaining sewer lines and disposing of grease blockages.
(4) 
To implement a procedure to recover costs for any liability incurred by the Authority for damage caused by grease blockages resulting in the flooding of streets, residences or commercial buildings or any other discharge of wastewater into the environment.
(5) 
To establish fees for the reimbursement of costs incurred by the Authority resulting from the program established herein.
(6) 
To establish enforcement procedures for violations of any part or requirement of this chapter.
B. 
The provisions of this chapter shall apply to all food service facilities that are users of the sewer system.
A. 
All food service facilities are required to have a grease trap or grease interceptor properly installed in accordance with any and all applicable requirements of Chapter 125, Sewer Construction.
(1) 
New food service facilities. Food service facilities which are constructed, or existing commercial establishments which are expanded or renovated to include a food service facility, including food service facilities that did not previously exist, shall be required to install grease interceptor(s) or grease trap(s) according to the requirements of Chapter 125, Sewer Construction, and to operate and maintain the grease trap(s) and/or grease interceptor(s) according to the requirements contained in this chapter.
(2) 
Existing food service facilities grandfathered in some circumstances.
(a) 
As of the date this chapter becomes effective, food service facilities currently in operation shall be permitted to operate and maintain existing grease interceptors or grease traps, provided their grease interceptors or grease traps are sized correctly and are in effective operating condition. Furthermore, such food service facilities shall not be required to install a grease trap or grease interceptor, unless the food service facility is found to be noncompliant with limitations on oil and grease contained in Chapter 60 of these Rules and Regulations.
(b) 
The Authority may require any existing food service facility to install a new grease interceptor(s) or grease trap(s) that complies with the requirements of Chapter 125, Sewer Construction, or to modify or repair any noncompliant plumbing or existing grease interceptor(s) or grease trap(s) within 30 days of written notification by the Authority when any one or more of the following conditions exist:
[1] 
The food service facility is found to be contributing oils and grease in quantities which, in the sole discretion of the Authority, are sufficient to cause line stoppages or necessitate increased maintenance on the sewer system.
[2] 
The food service facility has an irreparable, defective, or undersized grease interceptor or grease trap.
[3] 
Remodeling of the food preparation or kitchen waste plumbing system is performed.
[4] 
The food service facility is sold or undergoes a change of ownership.
B. 
Plumbing connections. Grease interceptors and grease traps shall be installed in accordance with Chapter 125, Sewer Construction. Sewage shall not be introduced into the grease interceptor or grease trap under any circumstances.
C. 
Grease traps. Grease traps shall be installed in accordance with Chapter 125, Sewer Construction. Each food service facility shall operate and maintain its grease traps in accordance with the following criteria:
(1) 
Examination, cleaning and maintenance. Each food service facility shall be solely responsible for the cost of grease trap installation, examination, cleaning, and maintenance. Each food service facility shall contract with a grease hauler for cleaning services or it may develop a written protocol and perform its own grease trap cleaning and maintenance procedures. Cleaning and maintenance must be performed when the total volume of captured grease and solid material displaces more than 25% of the total volume of the grease trap. Each food service facility shall determine the frequency at which its grease trap shall be cleaned, but all grease traps shall be opened, examined, cleaned, and maintained at a minimum of once every 30 days.
[Amended 10-22-2015 by Res. No. 15-10-003]
(2) 
Repairs and replacement. The food service facility shall be responsible for the cost and scheduling of all repairs or replacement of its grease trap(s). Repairs or replacement required by an Authority official shall be completed within 30 calendar days after the date of written notice of required repairs or replacement is received by the food service facility. The Authority may authorize an extension of time to achieve compliance for an additional 60 days. If additional time is necessary to come into compliance, the food service facility may be issued a compliance schedule which establishes a schedule of certain milestones for bringing the food service facility into compliance. If the repair or replacement requires municipal approval and/or permitting, it shall be the responsibility of the food service facility to obtain such approval or permit prior to repair or replacement.
(3) 
Disposal. Wastes removed from each grease trap shall be disposed of at a facility allowed to receive such wastes. Neither grease nor solid materials removed from grease traps shall be returned to any grease trap, private sewer line or to any portion of the Authority's sewer system without prior written permission from the Executive Director.
(4) 
Recordkeeping. The food service facility shall maintain records of the date and time of all examinations, cleanings and maintenance of each grease trap, a notation as to where any removed grease was disposed of, and the volume of grease disposed in a logbook and shall make this book available for inspection by Authority officials or agents upon request. The food service facility shall also maintain the written protocol concerning grease trap cleaning and maintenance procedures and shall make this available to the Authority representative upon request. All records required by this chapter shall be maintained for a minimum of three years.
[Amended 10-22-2015 by Res. No. 15-10-003]
D. 
Grease interceptors. Grease interceptors shall be designed and installed in accordance with Chapter 125, Sewer Construction. Each food service facility shall operate and maintain its grease interceptor in accordance with the following criteria:
(1) 
Examination, cleaning and maintenance.
(a) 
Each food service facility shall be responsible for the costs of installing, examining, pumping, cleaning, and maintaining its grease interceptor. All food service facilities that have grease interceptors shall contract with a grease hauler that performs the following service during each cleaning: initial complete removal of all contents, including floating materials, wastewater, and bottom sludges and solids from the grease interceptor, as well as scraping and removing excessive solids from the walls, floors, baffles and all pipe work.
(b) 
It shall be the responsibility of each food service facility to examine its grease interceptor during the cleaning procedure to ensure that the grease interceptor is properly cleaned and that all fittings and fixtures inside the grease interceptor are in working condition and functioning properly.
(2) 
Grease interceptor cleaning frequency.
[Amended 10-22-2015 by Res. No. 15-10-003]
(a) 
Each food service facility shall have its grease interceptor(s) cleaned at a minimum of once every 30 days, or more frequently when:
[1] 
The floatable grease layer exceeds six inches in depth as measured by an approved measuring method;
[2] 
The settleable solids layer exceeds eight inches in depth as measured by an approved measuring method;
[3] 
The total volume of captured grease and solid material displaces more than 25% of the capacity of the grease interceptor as calculated using an approved measuring method; or
[4] 
The grease interceptor is not retaining/capturing oils and greases.
(b) 
Exceptions to the thirty-day minimum cleaning requirement may be granted on a case-by-case basis.
(3) 
Repairs and replacement. Each food service facility shall be responsible for the cost and scheduling of all repairs to or replacement of its grease interceptor(s). Repairs or replacement required by an Authority official shall be corrected within 30 calendar days after the date of written notice of requiring the repairs or replacement is received by the food service facility. The Authority may authorize an extension of time for an additional 60 days to achieve compliance. If additional time is necessary to come into compliance, the food service facility may be issued a compliance schedule which establishes a schedule of certain milestones for bringing the food service facility into compliance. If the repair or replacement requires municipal approval and/or permitting, it shall be the responsibility of the food service facility to obtain such approval or permit prior to repair or replacement.
(4) 
Disposal. Wastes removed from each grease interceptor shall be disposed of at a facility allowed to receive such wastes. Neither grease nor solid materials removed from grease interceptors shall be returned to any grease interceptor, private sewer line or to any portion of the Authority's collection system without prior written permission from the Executive Director.
(5) 
Recordkeeping. Each food service facility shall maintain a logbook in which a record of all grease interceptor examinations and maintenance is entered, including the date and time of the examination, cleaning or maintenance, a notation as to the volume of grease, where the grease was disposed of, details of any repairs required and dates of repair completion and any other records pertaining to the grease interceptor. The logbook shall be made available for review upon request by the Authority representative. All records required by this chapter shall be maintained for a minimum of three years.
[Amended 10-22-2015 by Res. No. 15-10-003]
E. 
Alternative grease removal devices or technologies. Alternative devices and technologies such as automatic grease removal systems shall be subject to written approval by the Authority prior to installation. Approval of the device shall be based on demonstrated (proven) removal efficiencies and reliability of operation. The Authority, at its sole discretion, may approve these types of devices depending on manufacturer's specifications on a case-by-case basis. The food service facility may be required to furnish analytical data demonstrating that food service facility discharge concentrations to the Authority's sewer system will not exceed the limitations established in Chapter 60 of these Rules and Regulations. Permission to use any specific technology does not invalidate any other chapter of these regulations, and does not preclude any enforcement actions or remedies.
A. 
Entry. Each food service facility shall allow duly authorized employees or agents of the Authority bearing proper credentials and identifications access at all reasonable times to the premises for the purpose of inspection, observation, records examination, measurement, sampling and testing in accordance with the provisions of this chapter. The refusal of any food service facility to allow the Authority official entry to or upon the facility's premises for purposes of inspection, sampling effluents or inspecting and copying records or performing such other duties as shall be required by this chapter shall constitute a violation of this chapter. The Executive Director may seek an administrative search warrant or use such other legal procedures as may be advisable and necessary to implement his duties pursuant to this chapter.
B. 
Inspection. Food service facilities shall be inspected as follows:
(1) 
Periodic inspections. The Authority may inspect food service facilities on both an unscheduled and unannounced basis and on a scheduled basis to verify continued compliance with the requirements of this chapter. The Authority representative may also use the inspection to determine if the practices contained in the Fats, Oil and Grease Best Management Practices Manual issued to the food service facility have been implemented.
(2) 
Inspection report; deficiencies.
[Amended 10-22-2015 by Res. No. 15-10-003]
(a) 
All food service facilities may be inspected by the Authority on a periodic basis. Inspections shall include equipment, food processing and storage areas and shall include a review of the processes that produce wastewater discharged from the food service facility through the grease interceptor or grease trap. The Authority representative shall also inspect the grease interceptor or grease trap maintenance logbook, other pertinent data, the grease interceptor or grease trap and may check the level of the grease interceptor or grease trap contents and/or take samples as necessary. The facility owner shall remove the cover on the grease interceptor or grease trap and shall reinstall the cover after the inspection is complete. The Authority shall record its observations on an inspection report form. A copy of the inspection report form will be provided to the food service facility at the conclusion of the inspection. Any deficiencies shall be noted on the inspection report form, which may include but not be limited to the following:
[1] 
Failure to properly maintain the grease interceptor or grease trap in accordance with the provisions of this chapter.
[2] 
Failure to report changes in operations, or wastewater constituents and characteristics.
[3] 
Failure to report examination and cleaning activities or provide manifest forms or disposal receipts.
[4] 
Failure to maintain logs or provide access for inspection or monitoring activities.
[5] 
Inability of existing grease interceptor(s) or grease trap(s) to prevent discharge of grease into the sewer system as evidenced by buildup of grease downstream of the grease interceptor or grease trap.
(b) 
If any deficiencies are recorded by the Authority during an inspection, the Authority may issue the food service facility a notice of violation via certified mail to correct the deficiency within 30 calendar days, and provide a tentative date for a reinspection.
(3) 
Frequency.
(a) 
The Authority may inspect food service facilities on a periodic basis. Routine inspections shall not be more frequent than six times per year. The Authority official may reinspect food service facilities which were informed of deficiencies on the inspection report form after a routine inspection or reinspection. The Authority shall inspect any repairs and shall provide verbal or written notice of its findings.
[Amended 10-22-2015 by Res. No. 15-10-003]
(b) 
In the event of continuing noncompliance, successive reinspections may be scheduled and appropriate fees shall be charged to the food service facility for the first and all successive reinspections. Reinspections shall be performed after a minimum of 30 calendar days have elapsed to allow for corrective action by the food service facility to be completed.
A. 
It is the purpose of these Regulations to provide for the recovery of costs from users of the Authority's sewer system for the implementation of the program established herein. The applicable charges, rates or fees shall be set forth in these Regulations and the Authority's schedule of rates, charges and fees in Chapter 30.
B. 
The Authority may from time to time collect charges and fees to include the following:
(1) 
Fees for the reimbursement of the Authority's costs of setting up and operating the fats, oils and grease control program.
(2) 
Fees for monitoring, inspections, and surveillance procedures.
(3) 
Other fees as the Authority may deem necessary to carry out the requirements contained herein.
C. 
These fees relate solely to the matters covered by these Regulations and are separate from all other fees chargeable by the Authority.
The Authority shall enforce these Regulations and all of the requirements hereof in accordance with the Authority's Enforcement Response Plan,[1] Rules and Regulations, and the procedural requirements set forth herein. The provisions of the Enforcement Response Plan shall not be deemed or interpreted to limit in any way the enforcement of the requirements of these Regulations.
[1]
Editor's Note: The Authority's Enforcement Response Plan and Rules and Regulations are on file in the office of the Executive Director.
When a discharge of waste causes an obstruction, damage or any other impairment to the Authority's facilities, or any expense of whatever character or nature to the Authority, the Executive Director shall assess the expenses incurred by the Authority to clear the obstruction, repair damage to the facility, and any other expenses or damage of any kind or nature suffered by the Authority. The Executive Director shall seek reimbursement from the food service facility or any other person or entity causing such damages for any and all expenses or damages suffered by the Authority, including the payment of any fines or penalties to any regulatory bodies imposed on the Authority as a result of any permit violations caused by such blockages or obstructions. If the claim is ignored or denied, the Authority Solicitor will be authorized to take such measures as shall be appropriate to recover any expense or to correct other damages suffered by the Authority.