The purpose of this chapter is to aid in the prevention of sanitary
sewer blockages, backups and obstructions from contributions and accumulation
of fats, oils, and greases into the sanitary sewer system from industrial
or commercial establishments, particularly food preparation and serving
facilities.
As used in this chapter, the following terms shall have the
meanings indicated:
BROWN GREASE
Waste vegetable oil, animal fat, grease, etc., that is recovered
from the waste water that is discharged into a drain and grease trap.
FATS, OILS, AND GREASES
Organic polar compounds derived from animal and/or plant
sources that contain multiple carbon chain triglyceride molecules.
These substances are detectable and measurable using analytical test
procedures established in the United States Code of Federal Regulations,
40 CFR 136, as may be amended from time to time. All are sometimes
referred to herein as "grease" or "greases."
FOOD ESTABLISHMENT
Any permanently fixed location that prepares food for human consumption that generates fat, oil or grease waste as a part of its business within the Borough and is licensed by the local health department, in accordance with Chapter
36A of the Borough Code, with the exception of those establishments licensed in categories D-6 and D-7.
GREASE TRAP
A device for separating and retaining waterborne greases
and grease complexes prior to the wastewater exiting the trap and
entering the sanitary sewer collection and treatment system. These
devices also serve to collect settleable solids, generated by and
from food preparation activities, prior to the water exiting the trap
and entering the sanitary sewer collection and treatment system.
INSPECTING OFFICIAL
Representatives from the Building Department, Department
of Public Works and/or Health Department.
USER
Any person who contributes, causes, or permits the contribution
or discharge of wastewater into sewers within the Borough's boundaries,
including persons who contribute such wastewater from mobile sources,
such as those who discharge hauled wastewater.
YELLOW GREASE
Grease derived from used cooking oil from the food industry
as typically found in frying oils from deep fryers.
All food establishments regulated under this chapter shall adhere
to best management practices dealing with fat, oil, and grease disposal
and shall educate their employees to these practices. Best management
practices include, but are not limited to, the following:
A. Training kitchen staff on grease handling practices.
B. Hanging grease handling posters in the kitchen.
C. Instructing employees that food waste shall be disposed of in the
trash and not in the sanitary sewer system.
D. Providing ample paper towel dispensers for dry-wiping grease from
spills, pots, frying, grilling equipment, and other surfaces saturated
with fat, oil, and grease residue.
E. Using strainer baskets in sinks to catch food waste.
F. Directing all drains from grease-producing sources to a properly
sized grease trap.
G. Insuring that the hot water in the food establishments is less than
140º F.
Access to grease traps shall be available during normal Borough
business hours to allow for their maintenance and inspection by the
inspecting official. Access includes the ability to open the trap,
if the inspecting official requires access. Should an emergency situation
arise, the access shall be provided to the inspecting official immediately.
The inspecting official shall have the authority to perform
periodic inspections of those food establishments generating fat,
oil or grease in their operations and shall notify the user of any
additional required maintenance or repairs. Upon written notification
by the inspecting official, the user shall be required to perform
the maintenance or repair within the time period defined. Upon inspection
by the inspecting official, the user may be required to install, at
his expense, additional controls to provide a complete system which
prevents discharges of undesirable materials into the wastewater collection
system.
Any biological additive(s) placed into the grease trap or building
discharge line, including, but not limited to, enzymes, commercially
available bacteria, or other additives designed to absorb, purge,
consume, treat, or otherwise eliminate fats, oils, and grease, shall
in no way be considered as a substitution to the maintenance procedures
required herein.
The remedies provided for in this chapter are not mutually exclusive.
The inspecting official may take any, all, or any combination of these
actions against a noncompliant person.