[Ord. 895, 9/15/1999, § 1]
FOOD PREPARATION FACILITY
Any food establishment in any building, room or place or any portion thereof or appurtenance where human food or drink is mixed, cooked, or otherwise prepared, offered for sale, sold, served or given with or without charge to patrons, customers or guests for consumption on or off the premises; provided, however, that this does not include the mixing, cooking or other preparation and serving of food in single-family units for the resident family or their guests, or to buildings designated in Use Group A-4 by the Building Code.
GREASE INTERCEPTOR
An interceptor whose rated flow exceeds 35 gpm and which is located underground outside the building.
GREASE TRAP
A trap whose flow rate is 35 gallons per minute (gpm) or less and which is located inside the building. Grease traps shall be rated for a minimum 22.5 gpm.
RESTAURANT
And includes any public eating place where regular meals are prepared, offered for sale, sold and served to patrons, customers or guests for compensation based on the prices charged for and generally paid at the conclusion of each meal. The words "regular meals" as used herein mean meals generally consisting of courses embracing some kind of meat or its equivalent, vegetables, bread, pastry, beverage and accompaniments, served at more or less regular intervals.
[Ord. 895, 9/15/1999, § 2]
Every building or room occupied or used as a food preparation facility or restaurant shall be well drained. All soil pipes, waste pipes, drains or other plumbing fixtures shall be of adequate size to enable the passage of any waste intended to pass through it to the main public sewer. All drains, sewers, waste and soil pipes, traps and water in gas pipes shall, at all times, be kept in good repair and order so that no gases or odor shall escape therefrom and so that the same shall not leak, and all vent pipes shall be kept in good order and repair and free from obstruction.
[Ord. 895, 9/15/1999, § 3]
1. 
Every building, room or space or part thereof used as a food preparation facility or restaurant, whether new or existing, shall install or cause to be installed, if not already installed, a grease interceptor or grease trap. The type of installation shall be determined by the total fixture flow through rate of potential grease laden fixtures discharging through the building sewage lines as determined by the Allegheny County Health Department Plumbing Division. For flow through rates, 35 gpm or less, an internal grease trap may be installed in certain existing structures used as food preparation facilities and restaurants. For flow through rates exceeding 35 gpm, an external, underground grease interceptor must be installed in all new structures, major re-modeling or renovation of existing structures, or changes of use involving food preparation facilities or restaurants.
2. 
Said grease trap or grease interceptor shall be installed at an appropriate location along the sewer line between the food preparation facility or restaurant and the line's entry in the main public sewer line. An inspection site tee shall be installed between the interceptor discharge and connect to the public sewer system. All installations shall be in accordance with Article 1 of the Allegheny County Health Department Plumbing Code and Regulations. No solid waste devices, such as waste grinders, disposals, potato peelers, etc., shall discharge through the grease trap or grease interceptor. Only potential grease laden fixtures may discharge through the trap or interceptor.
3. 
All new food preparation facilities and restaurants shall be required to install an exterior, underground grease interceptor of a minimum 1,000 gallon capacity, regardless of the flow through rate.
4. 
In all existing food preparation facilities and restaurants there shall be installed a grease interceptor or grease trap as determined by the flow through rate, as detailed above, if not already installed. In existing facilities where it is determined by the Borough that a grease trap is not sufficient, the Borough may require that a grease interceptor (as detailed above) be installed. Such insufficiency shall be evidenced by excessive amounts of grease being discharged into the public sewer system by a facility. All existing food preparation facilities and restaurants shall, at a change of ownership or remodeling or renovations thereof, install an exterior, underground grease interceptor of a minimum 1,000 gallon capacity. In all existing structures, buildings or parts thereof in which there is a change of use or occupancy to that of a food preparation facility or restaurant there shall be installed a grease interceptor of a minimum 1,000 gallon capacity, regardless of the flow through rate.
[Ord. 895, 9/15/1999, § 4]
1. 
All grease interceptors and grease traps shall be maintained and kept in good working order at all times. The interceptor or trap shall limit the amount of grease discharge into the public sewer system to levels not exceeding those permitted by the Allegheny County Sanitary Sewer Authority (ALCOSAN). Oil/grease discharges shall not exceed 200 ppm downstream of the interceptor or trap.
2. 
It shall be the duty and responsibility of all owners, lessees or agents of all food preparation facilities and restaurants to, at a minimum of annually, inspect the grease interceptor or trap. A written record shall be kept of all inspections. The inspection record shall, at a minimum, list the name (inspector and company), address and phone number of the inspection/disposal company, the method and frequency of cleaning schedule and the date of the cleaning/inspection. Such records shall be immediately presented to the Borough upon request. A more frequent cleaning/inspection schedule may be ordered to be performed by the facility when it is determined by the Borough that the facility is discharging excessive amounts of grease to the public sewer system.
[Ord. 895, 9/15/1999, § 5; as amended by Ord. 976, 1/16/2008]
1. 
Any person, firm or corporation who violates a provision of this Part, or who fails to comply therewith, or with any of the requirements thereof, shall be, upon conviction thereof, sentenced to pay a fine of not less than $100 nor more than $1,000 for each violation, plus court costs and costs of prosecution incurred by the Borough, and in default of payment of said fine and costs, to imprisonment to the extent permitted by law for the punishment of summary offenses. Procedures for collection of fines and penalties for default of payment shall be in accordance with Chapter 1 of this Code.
2. 
A separate offense shall arise for each day or portion thereof in which a violation is found to exist or for each section of this Part found to have been violated. All fines and penalties for the violation of this Part shall be paid to the Borough Treasurer.
3. 
The Borough may also commence appropriate actions in equity or other to prevent, restrain, correct, enjoin, or abate violations of this Part.
[Ord. 895, 9/15/1999, § 6]
In the discharge of duties, the Borough Code Enforcement Officer or authorized representative shall have the authority to enter, at any reasonable hour, food preparation facility and/or restaurant in the jurisdiction to enforce the provisions of this Part.