(a)
This division requires all commercial food preparation and food service
establishments within the city to be equipped with a grease trap.
(b)
Both the construction and maintenance requirements shall apply to
all existing establishments, all new construction, changes in use
or ownership, or changes in occupancy.
(1)
For new construction, or for changes in use where a grease trap will
be required, the city shall not be obligated to provide water/sewer
service until an acceptable grease trap has been installed and approved
by the director of public works for the city, or his employees.
(2)
For existing establishments, an acceptable grease trap must be installed
within 90 days of the effective date of this division. An extension
of no more than 90 days may be granted for exceptional circumstances.
Any request for extension must be in writing, submitted to the city
secretary, and approved by the city council. In the event an acceptable
grease trap is not installed within 90 days (or any approved extension),
the city will terminate water/sewer service, and will not be obligated
to restore service until the requirements of this division have been
satisfied.
(Ordinance 090602, sec. 1, adopted 6/2/2009; Ordinance 130107, sec. 1, adopted 1/4/2013)
(a)
Persons found guilty of violating any or all of the provisions of
this division shall be subject to a civil penalty of $500.00 for the
first violation, $1,000.00 for the second violation and $2,000.00
for the third violation within a two year period. Consistent violations
shall result in an increase in penalty by $500.00, and may also result
in the termination of services.
(b)
In addition to civil penalties imposed above, in the event an establishment
is found to be in violation of any or all of the provisions of this
division for three consecutive months, the city shall terminate water/sewer
service to the establishment.
(Ordinance 090602, sec. 5, adopted 6/2/2009; Ordinance 130107, sec. 5, adopted 1/4/2013)
(a)
Director of public works for the city, or his employees, is authorized
to enter the premises of any establishment subject to this division
during regular business hours, and at other reasonable times, to determine
whether the establishment is complying with this division.
(b)
The establishment shall allow the director of public works for the
city, or his employees access to all parts of the premises for the
purposes of inspection, sampling, record examination, copying, and
the performance of other duties.
(Ordinance 090602, sec. 6, adopted 6/2/2009; Ordinance 130107, sec. 6, adopted 1/4/2013)
(a)
Grease traps or grease interceptors shall not be required for residential
users.
(1)
“Grease trap” shall mean a receptacle designed to collect
and retain grease and fatty substances normally found in kitchen and
similar wastes. All grease traps shall be approved by the director
of public works for the city, or his employees.
(b)
Every commercial food preparation and food service establishment,
including (but not limited to) abattoirs, assisted living centers,
nursing homes bakeries, boarding houses, butcher shops, cafés,
cafeterias, clubhouses, delicatessens, ice cream parlors, hospitals,
hotels, industrial facilities, restaurants, schools, or similar places
where meat, poultry, seafood, dairy products, or fried foods are prepared
or served, shall discharge all waters from sinks, dishwashers, and
drains into an approved and properly maintained and functioning grease
trap before entering the sanitary sewer drain.
(c)
No frying vats shall discharge into a grease trap or the sanitary
sewer system.
(d)
The minimum size of grease traps shall be determined according to the type of the operating facility, but shall, in no case, have a total liquid capacity of less than 1,000 gallons, except as hereinafter provided in subsection (e). The total capacity shall be approved by the director of public works for the city, or his employees.
(e)
In the alternative, an establishment may install grease trap, having
a capacity determined by a licensed and certified professional engineer.
The report of such engineer shall be submitted to, and approved by
the city council. In the event an establishment proceeds under this
provision, and the establishment is remodeled or expanded, or additional
seating is added, or the use or ownership of the establishment changes,
a new study must be done to determine if the capacity should be expanded.
That study shall also be done by a licensed, professional engineer,
and submitted to the city engineer for approval. The cost of all reports
and studies shall be the responsibility of the establishment. The
city may exempt an establishment, group or organization from the requirement
of submitting a report by licensed and certified professional engineer.
(f)
Grease traps are to be installed at a minimum distance of 10 feet
from sinks and dishwashers to allow for adequate cooling of wastewater.
Water temperatures must be less than 125 degrees F. prior to entering
grease trap.
(g)
The grease trap shall be easily accessible for cleaning and shall
be equipped with a sample well for ease in sampling.
(Ordinance 090602, sec. 2, adopted 6/2/2009; Ordinance 130107, sec. 2, adopted 1/4/2013)
(a)
The commercial food preparation and food service establishment operators
shall cause the grease trap to be completely cleaned when full. Every
grease trap shall be completely cleaned not less than once every three
months or whenever seen necessary by a city official.
(b)
The operator shall post trip invoices in a conspicuous spot within
the establishment when the establishment when the traps are to be
cleaned by a commercial service. The trip invoices shall include the
following information:
(1)
Name, address, telephone and commission registration number of transporter;
(2)
Name, signature, address and phone number of the person who generated
the waste and the date collected;
(3)
Type and amount of waste collected or transported;
(4)
Name and signature(s) of responsible person(s) collecting, transporting
and depositing the waste;
(5)
Date and place where the waste was deposited;
(6)
Identification (permit or site registration number, location, and
operator) of the facility where the waste was deposited;
(7)
Name and signature of facility on-site representative acknowledging
receipt of the waste and the amount of waste received;
(8)
Volume of the grease waste received.
(c)
Trip invoices or manifests must be maintained at the establishment
for a period of 36 months.
(Ordinance 090602, sec. 3, adopted 6/2/2009; Ordinance 130107, sec. 3, adopted 1/4/2013)
Any person responsible for discharges requiring a trap shall,
at his own expense and as required by the city provide plans and capacity.
The person shall locate the trap in a manner that provides easy accessibility
for cleaning and inspection, and maintain the trap in effective operational
condition. The trap shall be inspected by any individual designated
by the city during construction and upon completion. A final inspection
shall be made by all interested parties and any individual designated
by the city prior to any service connections being made.
(Ordinance 090602, sec. 4, adopted 6/2/2009; Ordinance 130107, sec. 4, adopted 1/4/2013)
