[Adopted 10-21-2013 STM]
The purpose of this Part 4 is to outline the wastewater pretreatment
requirements for food preparation establishments and other commercial
and industrial facilities that discharge fats, oils, and grease in
their wastewater flow. All new and existing facilities that generate
and discharge fats, oils, and grease in their wastewater flow shall
install, operate and maintain FOG management equipment.
As used in this Part, the following terms shall have the meanings
indicated:
Authorized representative of the Town of Putnam.
The individual responsible for overseeing daily operation
of the food preparation establishment and who is responsible for overseeing
the food preparation establishment's compliance with the FOG pretreatment
program as established herein.
Animal- and plant-derived substances that may solidify or
become viscous between the temperatures of 32° F. and 150°
F. (0° C. to 65° C.) and that separate from wastewater by
gravity; any edible substance identified as grease per the most-current
EPA method as listed in 40 CFR 136.3.
A passive tank installed outside a building and designed
to remove fats, oils and grease from flowing wastewater while allowing
wastewater to flow through it, and as further defined herein.
Refers to properly installed and operated FOG interceptors
and alternate FOG management equipment as approved by the Town of
Putnam Water Pollution Control Director.
Includes establishments that use food preparation processes
and that are regulated by the Northeast District Department of Health
and classified as a Class III or Class IV facility or are regulated
by the Connecticut Department of Consumer Protection. These facilities
include but are not limited to restaurants, hotel kitchens, hospitals,
school kitchens, bars, factory cafeterias and clubs. Industrial food
processing facilities are not regulated by this Part 4.
All active indoor mechanical systems designed to remove fats,
oils and grease by physical separation from flowing wastewater, as
further defined herein.
Written notification from the Town of Putnam Water Pollution
Control Director for authorization to install and/or operate alternate
FOG management equipment as defined herein.
A facility for the collection and disposal of nonrenderable
FOG approved by the Connecticut Department of Energy and Environmental
Protection.
Refers to fats, oils, and grease not contaminated by contact
with wastewater and which can be recycled by a rendering company.
Renderable fats, oils, and grease sources include but are not limited
to fryolators, grills and exhaust hoods.
Refers to a closed, leakproof container for the collection
and storage of food-grade fats, oils, and grease.
A.
FOG management equipment shall be provided for:
(1)
All new and existing food preparation establishments, including restaurants,
cafeterias, diners, and similar nonindustrial facilities using food
preparation processes that have the potential to generate FOG in wastewater
at concentrations in excess of the limits defined in this Part 4.
(2)
New and existing facilities which, in the opinion of the Water Pollution
Control Director, require FOG management equipment for the proper
handling of wastewater containing fats, oils, or grease, except that
such FOG management equipment shall not be required for private living
quarters or dwelling units.
B.
All new food preparation establishments which generate and discharge
wastewater containing fats, oils, and grease and which will require
FOG management equipment, as determined by the Water Pollution Control
Director, shall include the design and specifications for the FOG
management equipment as part of the sewer connection application as
described in Town of Putnam Water and Sewer Ordinance.
C.
All existing food preparation establishments which generate and discharge wastewater containing fats, oils, and grease, and which require new FOG management equipment, as determined by the Water Pollution Control Director, shall submit an application for the installation of new FOG management equipment within 12 months of adoption of this Part 4. The application shall be in accordance with appropriate sections of the Water and Sewer Ordinance. The approved FOG management equipment shall be installed within two years of adoption of this Part 4.
D.
Existing food preparation establishments which generate and discharge wastewater containing fats, oils, and grease, and which have existing noncomplying FOG management equipment, may, as determined by the Water Pollution Control Director, operate the existing FOG management equipment. Such facilities shall submit an application for "alternate FOG management equipment" as described in § 312-75. Such application shall be submitted within 12 months of adoption of this Part 4.
E.
All costs and related expenses associated with the installation and
connection of the FOG interceptor(s) or GRU(s) shall be borne by the
food preparation establishment. The food preparation establishment
shall indemnify the Town of Putnam and its agents for any loss or
damage that may directly or indirectly occur due to the installation
of the GRU.
A.
No facility shall discharge or cause to be discharged any wastewater
with a FOG concentration in excess of 100 milligrams per liter, as
determined by the currently approved test for total recoverable fats
and grease listed in 40 CFR 136.3, or in concentrations or in quantities
which will harm either the sewers or the water pollution control facility,
as determined by the Water Pollution Control Director.
A.
An application for the design and installation of FOG management
equipment shall be subject to review and approval by the Water Pollution
Control Director per the Water and Sewer Ordinance, and subject to
the requirements of all other applicable codes, ordinances and laws.
B.
Except as provided by § 312-75, the wastewater generated from food preparation establishments shall be treated to remove FOG using a FOG interceptor or GRU meeting the requirements of the Connecticut DEEP's General Permit for the Discharge of Wastewater Associated with Food Preparation Establishments.
C.
Every structure at the subject facility shall be constructed, operated
and maintained in a manner to ensure that the discharge of food preparation
wastewater is directed solely to the FOG interceptor, or alternate
FOG management equipment. No valve or piping bypass equipment that
could prevent the discharge of food preparation wastewater from entering
appropriate treatment equipment shall be present.
D.
The contact person at each food preparation establishment shall notify
the Water Pollution Control Director when the FOG management equipment
is ready for inspection and connection to the public sewer. The connection
and testing shall be made under the supervision of the plumbing inspector
and/or agent.
E.
All applicable local plumbing/building codes shall be followed during
the installation of the FOG management equipment.
F.
FOG interceptor requirements.
(1)
The FOG interceptor shall be installed on a separate building sewer
servicing only kitchen flows and shall meet all the requirements of
the Connecticut DEP's General Permit for the Discharge of Wastewater
Associated with Food Preparation Establishments.
(2)
The inlet and outlet piping shall be PVC ASTM D 1785 Schedule 40
with rubber compression gaskets or solvent weld couplings. The joints
must meet ASTM 3212 specifications. The authorized agent may approve
other piping materials for use. The minimum diameter of the inlet
and outlet piping shall be four inches. The inlet and outlet shall
utilize a tee-pipe fitting on the interior of the grease trap/interceptor.
The tee-pipe of the inlet and outlet shall extend to within 12 inches
of the bottom and at least five inches above the liquid level of the
tank.
(3)
When it is not practical for the food preparation establishment to
install an outdoor inground FOG interceptor per this section, a GRU
may be utilized. The installation of the GRU must meet the requirements
as provided in the Connecticut DEP's General Permit for the Discharge
of Wastewater Associated with Food Preparation Establishments.
A.
Other alternate FOG management equipment.
(1)
Other alternate FOG management equipment that does not meet the requirements of § 312-74E may be considered for approval by the Water Pollution Control Director on a case-by-case basis. The application shall include:
(a)
Documented evidence that the alternate FOG management equipment will not discharge FOG concentrations that exceed the discharge limits per § 312-73.
(b)
Plans and specifications for the proposed system, including
plans and profile of system installation, manufacturer's literature,
documentation of performance and any other information detailing the
alternate system.
(c)
A written operation and maintenance plan, which shall include
the schedule for cleaning and maintenance, copies of maintenance log
forms, a list of spare parts to be maintained at the subject facility,
and a list of contacts for the manufacturer and supplier. Following
receipt of written notification of approved alternate FOG management
equipment from the Water Pollution Control Director, the operation
and maintenance plan shall be maintained on the premises. The plan
shall be made available for inspection on demand by the agent.
(d)
A written FOG minimization plan, which shall include procedures
for all food preparation establishment employees to minimize FOG entering
the wastewater collection system.
(e)
Description of a FOG pretreatment training program for food
preparation establishment employees in minimization procedures.
(2)
A notification of approved alternate FOG management equipment may be granted for a duration not to exceed three years, with extensions, when demonstrated to the satisfaction of the Water Pollution Control Director that the alternate FOG management equipment, operation and maintenance plan, FOG minimization plan and FOG pretreatment training program are adequate to maintain FOG concentration in the wastewater discharge below the limits set in § 312-73.
A.
The FOG management equipment shall be maintained continuously in
satisfactory and effective operation, at the food preparation establishment's
expense.
B.
The contact person shall be responsible for the proper removal and
disposal, by appropriate means, of the collected material removed
from the FOG management equipment.
C.
A record of all FOG management equipment maintenance activities shall
be maintained on the premises for a minimum of three years.
D.
Chemical and/or biological additives that could cause the fats, oils
and grease fraction to be released from the FOG management equipment
are not permitted without the written approval of the Water Pollution
Control Director.
E.
The contact person shall ensure that the FOG interceptor is inspected
when pumped to ensure that all fittings and fixtures inside the interceptor
are in good condition and functioning properly. The depth of grease
inside the tank shall be measured and recorded in the maintenance
log during every inspection, along with any deficiencies, and the
identity of the inspector.
F.
The contact person shall determine the frequency at which its FOG
interceptor(s) shall be pumped according to the following criteria:
(1)
The FOG interceptor shall be completely cleaned by a licensed waste
hauler when 25% of the operating depth of the FOG interceptor is occupied
by solids or a minimum of once every three months, whichever is more
frequent.
(2)
If the contact person can provide data demonstrating that less-frequent
cleaning of the FOG interceptor will not result in a grease and settled
solids level in excess of 25% of the operating depth of the FOG interceptor,
the Water Pollution Control Director may allow less-frequent cleaning.
The contact person shall provide data, including pumping receipts,
for four consecutive cleanings of the FOG interceptor, complete with
a report from the FOG hauler indicating the grease level at each cleaning,
and the FOG interceptor maintenance log.
(3)
A maintenance log shall be maintained on the premises and shall include
the following information: dates of all activities, volume pumped,
grease depth, hauler's name, location of the waste disposal, means
of disposal for all material removed from the FOG interceptor, and
the name of the individual recording the information. The maintenance
log and waste hauler's receipts shall be made available to the agent
for inspection on demand. Interceptor cleaning and inspection records
shall be maintained on file a minimum of three years.
G.
All removal and hauling of the collected materials must be performed
by a state-licensed waste hauler. Pumped material may be disposed
of at the Putnam wastewater treatment facility FOG disposal facility.
Pumping shall include the complete removal of all contents, including
floating materials, wastewater and settled sludge. Decanting back
into the FOG interceptor shall not be permitted. FOG interceptor cleaning
shall include scraping excessive solids from the wall, floors, baffles
and all piping.
H.
The contact person shall be responsible for the cost and scheduling
of all repairs to FOG management equipment components. Repairs required
by the agent shall be completed within 30 days after the date a written
notice of violation is received by the contact person.
A.
The contact person shall make every practical effort to reduce the
amount of FOG contributed to the sewer system.
B.
Renderable FOG shall not be disposed of in any sewer, septic tank
or FOG interceptor. All renderable FOG shall be stored in a separate,
covered, leakproof, renderable FOG container, stored out of reach
of vermin, and collected by a renderer.
C.
Small quantities of FOG scraped or removed from pots, pans, dishes
and utensils shall be directed to the municipal solid waste stream
for disposal.
[Added 1-7-2019 STM]
A.
Any Class III or Class IV food preparation establishment failing
to meet the requirements of this Part within the allowed time frame
shall be subject to the following:
(1)
Failure to install or maintain approved FOG management equipment.
(a)
A letter shall be sent to owner of food preparation establishment
stating they are in violation and required to start the installation
of FOG management equipment within 60 days of the date of such notice
or, in the case of failure to maintain such equipment, to repair or
maintain such FOG management equipment, within 30 days of the date
of such notice.
(b)
If there is no response or no action has been taken, a second
letter and final warning to the owner of the food preparation establishment
shall be sent certified mail, giving a second notice of the violation
and failure to comply with a thirty-day extension.
(c)
A letter to the food preparation establishment for failure to
comply shall be sent by certified mail to the owner of the establishment
by the Water Pollution Control Director, with a copy to be sent to
DEEP for enforcement action, advising of the continuing violation
and failure to comply, along with a fine imposed at up to $50 per
day, payable to the Putnam WPCA, until they are in compliance with
FOG regulations and this Part.
(2)
Failure to keep required inspection log on site.
(a)
A letter shall be sent to the owner of food preparation establishment
setting forth a notice of violation and providing a thirty-day period
within which to come into compliance.
(b)
If after the expiration of such thirty-day period, there is
still no inspection log on site, the Water Pollution Control Director
shall send a second notice of violation to the owner of the food preparation
establishment noting the violation, with a copy of such letter being
sent to DEEP for enforcement action.
