Subject to the foregoing provisions, the following definitions shall apply in this chapter:
"Best management practices"means schedules of activities, prohibitions of practices, maintenance procedures, installation of equipment, and other management practices to control and limit the introduction of prohibited or objectionable discharges, including FOG, into sewer facilities.
"Building official"means the director of the building and safety department of the city or the designee of the director of the building and safety department.
"Change in operations"means any change in the ownership, food types or operational procedures that have the potential to increase the amount of FOG generated and/or discharged by food service establishments in an amount that alone or collectively causes or creates a potential for SSOs to occur.
"Composite sample"means a collection of individual samples obtained at selected intervals based on an increment of either flow or time. The resulting mixture (composite sample) forms a representative sample of the waste stream discharged during the sample period. Samples will be collected when a wastewater discharge occurs.
"Discharger" or "user"means any person who discharges or causes a discharge of wastewater directly or indirectly to a sewer facility and/or stormwater drain system.
"Effluent"means any liquid outflow from the food service establishment that is discharged.
"Fats, oils and grease" or "FOG"means any substance such as a vegetable or animal product that is used in, or is a by-product of, the cooking or food preparation process, and that turns or may turn viscous or solidifies with a change in temperature or other conditions.
"Food service establishment" or "FSE"means facilities defined in California Uniform Retail Food Facilities Law (CURFFL), California Health and Safety Code Section
113785 et seq., as amended from time to time, and any commercial entity within the boundaries of the city, operating in a permanently constructed structure such as a room, building or place, or portion thereof, maintained, used or operated for the purpose of storing, preparing, serving, or manufacturing, packaging, or otherwise handling food for sale to other entities, or for consumption by the public, its members or employees, and which has any process or device that uses or produces FOG, or grease vapors, steam, fumes, smoke or odors that are required to be removed by a Type I or Type II hood, as defined in CURFFL Section 113785. A limited food preparation establishment is not considered a food service establishment.
means any device, including garbage disposal devices, installed in the plumbing or sewage system for the purpose of grinding food waste or food preparation by-products for the purpose of discharging it into the sewer system.
"Grab sample"means a sample taken from a waste stream on a one-time basis without regard to the flow in the waste stream and without consideration of time.
"Grease control device"means any grease interceptor, grease trap or other mechanism, device or process, which attaches to, or is applied to, wastewater plumbing fixtures and lines, the purpose of which is to trap or collect or treat FOG prior to it being discharged into the sewer system. Grease control device may also include any other proven method to reduce FOG subject to the approval of the building official.
"Grease interceptor" or "interceptor"means a multicompartment device that is constructed in different sizes and is generally required to be located, according to the California Plumbing Code, underground between a food service establishment and the connection to the sewer system. These devices primarily use gravity to separate FOG from the wastewater as it moves from one compartment to the next. These devices shall have at least one accessible inspection hatch and must be cleaned, maintained, and have the FOG removed and disposed of in a proper manner on regular intervals to ensure effective and efficient operation.
"Grease trap"means a grease control device, including at least one removable lid for access, inspection and maintenance, that is used to serve individual fixtures, including by way of example sinks, and is designed to remove or trap fats, oils and grease while allowing the balance of the waste to discharge to the sewer system by gravity.
"Hot spots"means areas in sewer lines that have experienced sanitary sewer overflows resulting in the need for frequent maintenance and cleaning.
"Infiltration"means water entering a sewer system, including sewer service connections, from the ground through such means as defective pipes, pipe joints, connections or manhole walls.
"Interference"means any discharge which, alone or in conjunction with discharges from other sources, inhibits or disrupts the city's sewer system, treatment processes or operations; or is a cause of violation of any law or regulation, or prevents lawful sludge use or disposal.
"Limited food preparation establishment"means any commercial entity engaged only in reheating, hot holding, or assembly of ready to eat food products and as a result, there is no wastewater discharge containing a significant amount of FOG. A limited food preparation establishment does not include any operation that changes the form, flavor or consistency of food.
"Manifest"means that receipt which is retained by the generator of wastes for disposing recyclable wastes or liquid wastes as required by the city.
"New construction"means any structure planned or under construction for which a sewer connection permit has not been issued as of October 1, 2005.
"Person"means any individual, partnership, firm, association, corporation, entity or public agency, including the state of California and the United States of America.
"Public agency"means the state of California and/or any city, county, special district, other local governmental authority or public body of or within this state.
"Regulatory agency"means those agencies having regulatory jurisdiction over the operations of the city.
"Remodeling"means a physical change or operational change causing generation of the amount of FOG that exceed the current amount of FOG discharge to the sewer system by the food service establishment in an amount that alone or collectively causes or creates a potential for SSOs to occur; or exceeding a cost of fifty thousand dollars to a food service establishment that requires a building permit, and involves any one or combination of the following: (1) under slab plumbing in the food processing area; (2) a thirty-percent increase in the net public seating area; (3) a thirty-percent increase in the size of the kitchen area; or (4) any change in the size or type of food preparation equipment.
"Sample point"means a location approved by the building official, from which wastewater can be collected that is representative in content and consistency of the entire flow of wastewater being sampled.
"Sampling facilities"means a structure or structures provided at the user's expense for the city or user to measure and record wastewater constituent mass, concentrations, collect a representative sample or provide access to plug or terminate the discharge.
"Sewer facility or system"means any property belonging to the city or other public agency used in the treatment, reclamation, reuse, transportation or disposal of wastewater, or any tributary thereto.
"Sewer lateral"means a building sewer as defined in the latest edition of the California Plumbing Code. It is the wastewater connection between the building's wastewater facilities and the sewer system or a sewer facility.
"Sludge"means any solid, semisolid, or liquid decant, subnate or supernate from a manufacturing process, utility service or pretreatment facility.
"Stormwater drainage system"means street gutter, channel, storm drain, constructed drain, lined diversion structure, wash area, inlet, outlet or other facility, which is part of or tributary to the city's stormwater runoff system and used for the purpose of collecting, storing, transporting or disposing of stormwater.
"Waste"means sewage and any and all other waste substances, liquid, solid, gaseous or radioactive, associated with human habitation or of human or animal nature, including such wastes placed within containers of whatever nature prior to and for the purpose of disposal.
"Waste minimization practices"means plans or programs intended to reduce or eliminate: discharges to the sewer system or to conserve water, including, but not limited to, product substitutions, housekeeping practices, inventory control, employee education, and other steps as necessary to minimize wastewater produced.
"Waste hauler"means any person carrying on or engaging in vehicular transport of waste as part of, or incidental to, any business for that purpose.
"Wastewater"means the liquid and water-carried wastes of the community and all constituents thereof, whether treated or untreated, discharged into or permitted to enter a sewer facility.
"Wastewater constituents and characteristics"means the individual chemical, physical, bacteriological and other parameters, including volume and flow rate and such other parameters that serve to define, classify or measure the quality and quantity of wastewater.