To aid in the prevention of sanitary sewer blockages 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.
(Ord. 1918 § 1, 2009)
means 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."
means those establishments primarily engaged in activities
of preparing, serving, or otherwise making available for consumption
by the public such as restaurant, commercial kitchen, caterer, hotel,
school, hospital, prison, correctional facility, and care institution.
These establishments use one or more of the following preparation
activities: cooking by frying (all methods), baking (all methods),
grilling, sautéing, rotisserie cooking, broiling (all methods),
boiling, blanching, roasting, toasting, or poaching. Also included
are infrared heating, searing, barbecuing, and any other food preparation
activity that produces a hot, non-drinkable food product in or on
a receptacle that requires washing.
means a structure or device designed for the purpose of removing
and preventing fats, oils, and grease from entering the sanitary sewer
collection system. These devices are often below-ground units in outside
areas and are built as two or three chamber baffled tanks.
means 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. Such
traps are typically compact interior under-the-sink units that are
located away from food preparation areas.
means the design features of a grease interceptor and its
ability or volume required to effectively intercept and retain greases
from grease-laden wastewaters discharged to the public sanitary sewer.
means any person, including those located outside the jurisdictional
limits of the city of Glendora, who contributes, causes or permits
the contribution or discharge of wastewater into sewers within the
city's boundaries, including persons who contribute such wastewater
from mobile sources, such as those who discharge hauled wastewater.
(Ord. 1918 § 1, 2009)
All permitted food service establishments discharging wastewater
to the city of Glendora sanitary sewer collection system are subject
to the following requirements:
(a)
Grease Interceptor Requirements. All permitted food service establishments
are required to install, operate, and maintain an approved type and
adequately sized grease interceptor necessary to maintain compliance
with the objectives of this chapter. All grease interceptors must
meet the requirements of the 2007 California Plumbing Code, or the
most recently adopted plumbing code administered by the jurisdiction.
(b)
Implementation. All new food service establishment facilities are
subject to grease interceptor requirements. All such facilities must
obtain prior approval from the public works director for grease interceptor
sizing prior to submitting plans for a building permit. All grease
interceptors shall be readily and easily accessible for cleaning and
inspection. Existing facilities with planned modification in plumbing
improvements, with a building permit evaluation of ten thousand dollars
or more, or as established by the most recently adopted fee resolution,
will be required to include plans to comply with the grease interceptor
requirements. These facilities must obtain approval from the public
works director for grease interceptor sizing prior to submitting plans
for a building permit. All existing food service establishments, determined
by the public works director, to have a reasonable potential to adversely
impact the city's sewer system will be notified of their obligation
to install a grease interceptor within the specified period set forth
in the notification letter.
(c)
Variance from Grease Interceptor Requirements. Grease interceptors
required under this chapter shall be installed unless the public works
director authorizes the installation of an indoor grease trap or other
alternative pretreatment technology and determines that the installation
of a grease interceptor would not be feasible. The food service establishment
bears the burden of demonstrating that the installation of a grease
interceptor is not feasible. The public works director may authorize
the installation of an indoor grease trap where the installation of
a grease interceptor is not feasible due to space constraints or other
considerations. If an establishment believes the installation of a
grease interceptor is infeasible, because of documented space constraints,
the request for an alternate grease removal device shall contain the
following information:
(1)
Location of sewer main and easement in relation to available exterior
space outside building;
(2)
Existing plumbing at or in a site that uses common plumbing for all
services at that site.
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Alternative pretreatment technology includes, but is not limited
to, devices that are used to trap, separate and hold grease from wastewater
and prevent it from being discharged into the sanitary sewer collection
system. All alternative pretreatment technology must be appropriately
sized and approved by the public works director.
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(Ord. 1918 § 1, 2009)
No user shall allow wastewater discharge concentration from
subject grease interceptor, grease trap or alternative pretreatment
technology to exceed six hundred milligrams per liter2, as defined by method EPA test method 1664 or six
hundred milligrams per liter, as identified by method EPA test method
413.
(Ord. 1918 § 1, 2009)
(a)
Grease interceptor sizing and installation shall conform to the 2007
California Plumbing Code or the most recently adopted plumbing code
administered by the jurisdiction.
(b)
Grease interceptors shall be constructed in accordance with design
approved by the public works director and shall have a minimum of
two compartments with fittings designed for grease retention.
(c)
Grease interceptors shall be installed at a location where it shall
be easily accessible for inspection, cleaning, and removal of intercepted
grease. The grease interceptor may not be installed in any part of
the building where food is handled. Location of the grease interceptor
must meet the approval of the public works director.
(d)
All such grease interceptors shall be serviced and emptied of accumulated
waste content as required in order to maintain minimum design capability
or effective volume. These devices shall be inspected at least monthly.
Users who are required to maintain a grease interceptor shall:
(1)
Provide for a minimum hydraulic retention time in accordance with
the 2007 California Plumbing Code (or the most recently adopted plumbing
code used by the local agency);
(2)
Remove any accumulated grease cap and sludge pocket as required.
Grease interceptors shall be kept free of inorganic solid materials
such as grit, rocks, gravel, sand, eating utensils, cigarettes, shells,
towels, rags, etc., which could settle into this pocket and thereby
reduce the effective volume of the device.
(e)
The user shall maintain a written record of inspection and maintenance
for three years. All such records will be made available for on-site
inspection by representative of the city of Glendora during all operating
hours.
(f)
Sanitary wastes are not allowed to be connected to sewer lines intended
for grease interceptor service.
(g)
Access manholes, with a minimum diameter of twenty-four inches, shall
be provided over each grease interceptor chamber and sanitary tee.
The access manholes shall extend at least to finished grade and be
designed and maintained to prevent water inflow or infiltration. The
manholes shall also have readily removable covers to facilitate inspection,
grease removal, and wastewater sampling activities.
(Ord. 1918 § 1, 2009)
(a)
Upon approval by the public works director, a grease trap complying
with the provisions of this section must be installed in the waste
line leading from sinks, drains, and other fixtures or equipment in
food service establishments where grease may be introduced into the
drainage or sewage system in quantities that can effect line stoppage
or hinder sewage treatment or private sewage disposal.
(b)
Grease traps sizing and installation shall conform to the 2007 California
Plumbing Code or the most recently adopted plumbing code used by the
local agency).
(c)
No grease trap shall be installed which has a stated rate flow of
more than fifty-five gallons per minute, nor less than twenty gallons
per minute, except when specially approved by the public works director.
(d)
Grease traps shall be maintained in efficient operating conditions
by periodic removal of the accumulated grease. No such collected grease
shall be introduced into any drainage piping, or public or private
sewer.
(e)
No food waste disposal unit or dishwasher shall be connected to or
discharge into any grease trap.
(f)
Wastewater in excess of one hundred forty degrees Fahrenheit (140°F)/(60°C)
shall not be discharged into a grease trap.
(Ord. 1918 § 1, 2009)
Food service establishments are subject to the following compliance
monitoring requirements:
(a)
Food service establishments, at the discretion of the public works
director may be required to construct and maintain in proper operating
condition at the food service establishment's sole expense, flow monitoring,
constituent monitoring and/or sampling facilities.
(b)
The location of the monitoring or metering facilities shall be subject
to approval by the public works director.
(c)
Food service establishments may also be required by the public works
director to submit waste analysis plans, contingency plans, and meet
other necessary requirements to ensure proper operation and maintenance
of the grease control device or grease interceptor and compliance
with this chapter.
(d)
Food service establishments shall not increase the use of water or
in any other manner attempt to dilute a discharge as a partial or
complete substitute for treatment to achieve compliance with this
chapter.
(e)
The public works director may require periodic reporting of the status
of implementation of best management practices implemented at food
service establishments.
(f)
The public works director may require visual monitoring at the sole
expense of the food service establishment which generates FOG to observe
the actual conditions of any food service establishment, including
food service establishments that generate FOG, sewer lateral and sewer
lines downstream.
(g)
The public works director may require reports for self-monitoring
of wastewater constituents and FOG characteristics of the food service
establishment needed for determining compliance with this chapter.
Failure by the food service establishment to perform any required
monitoring, or to submit monitoring reports required by the public
works director constitutes a violation of this chapter and be cause
for the city to initiate all necessary tasks and analyses to determine
the wastewater constituents and FOG characteristics for compliance
with any conditions and requirements specified in this chapter. The
food service establishment shall be responsible for any and all expenses
of the city in undertaking such monitoring analyses and preparation
of reports.
(h)
Other reports may be required such as compliance schedule progress
reports, FOG control monitoring reports, and any other reports deemed
reasonably appropriate by the public works director to ensure compliance
with this chapter.
(i)
Food service establishments are required to keep all manifests, receipts
and invoices of all cleaning, maintenance, grease removal of/from
the grease control device, disposal carrier and disposal site location
for no less than four years.
(j)
Food service establishments shall, upon request, make the manifests,
receipts and invoices available to the public works director or his
or her designee. These records may include:
(1)
A logbook of grease control device cleaning and maintenance practices;
(2)
A record of best management practices being implemented including
employee training;
(3)
Copies of records and manifests of waste-hauling interceptor contents
and/or waste cooking oil disposal;
(4)
Records of sampling data and sludge height monitoring for FOG and
solids accumulation in the grease interceptors;
(5)
Any other information deemed appropriate by the public works director
to ensure compliance with this chapter.
(k)
It is unlawful to make any false statement, representation, record,
report, plan or other document that is filed with the city, or to
tamper with or knowingly render inoperable any grease control device,
monitoring device or method or access point required under this chapter.
(Ord. 1918 § 1, 2009)
All food service establishments shall implement best management
practices in its operation to minimize the discharge of FOG to the
sewer system and in accordance with the requirements and guidelines
established by the city in an effort to minimize the discharge of
FOG to the sewer system, which shall, at a minimum, include the following:
(a)
Installation of Drain Screens. Drain screens shall be installed on
all drainage pipes in food preparation and kitchen areas.
(b)
Segregation and Collection of Waste Cooking Oil. All employees must
comply with all provisions of this chapter relating to segregation,
disposal and recycling of FOG.
(c)
Disposal of Food Waste. All food waste shall be disposed of directly
into the trash or garbage, and not in sinks or toilets.
(d)
Food Grinders. All employees shall not pour, dispose, or place any
food product, prepared or unprepared, containing FOG materials into
a sink or other device equipped with a food grinder.
(e)
Employee Training. Employees of the food service establishment shall
be trained within one hundred eighty days of the effective date of
the ordinance codified in this chapter, and twice each calendar year
thereafter, on the following subjects:
(1)
How to "dry wipe" pots, pans, dishware and work areas before washing
to remove grease;
(2)
How to properly dispose of food waste and solids prior to disposal
in trash bins or containers to prevent leaking and odors;
(3)
The location and use of absorption products to clean under fryer
baskets and other locations where grease may be spilled or dripped;
(4)
How to properly dispose of grease or oils from cooking equipment
into a grease receptacle such as a barrel or drum without spilling;
(5)
Training shall be documented and employee signatures retained indicating
each employee's attendance and understanding of the practices reviewed.
Training records shall be available for review at any reasonable time
by the public works director or his or her designee;
(6)
Maintenance of Kitchen Exhaust Filters. Filters shall be cleaned
as frequently as necessary to be maintained in good operating condition.
The wastewater generated from cleaning the exhaust filter shall be
disposed of properly;
(7)
Kitchen Signage. Best management and waste minimization practices
shall be posted conspicuously in the food preparation and dishwashing
areas at all times.
(f)
Employee Training Verification. Employee training shall be documented
and employee signatures retained indicating each employee's attendance
and understanding of the practices reviewed. Training records shall
be available for review at any reasonable time by the public works
director or his or her designee.
(g)
Maintenance of Kitchen Exhaust Filters. Filters shall be cleaned
as frequently as necessary to be maintained in good operating condition.
The wastewater generated from cleaning the exhaust filter shall be
disposed properly.
(h)
Kitchen Signage. Best management and waste minimization practices
shall be posted conspicuously in the food preparation and dishwashing
areas at all times.
(Ord. 1918 § 1, 2009)
The public works director may inspect or order the inspection
and sample the wastewater discharges of any food service establishment
subject to this chapter to ascertain whether the intent of this chapter
is being met and the food service establishment is complying with
all requirements.
(a)
Inspection of Premises. The food service establishment shall allow
the public works director or his or her designee access to the premises,
during normal business hours, for purposes of inspecting the food
service establishment's grease control devices or interceptor, reviewing
the manifests, receipts and invoices relating to the cleaning, maintenance
and inspection of the grease control devices or interceptor.
(b)
Metering and Sampling Devices. The public works director shall have
the right to place or order the placement on the food service establishment's
property or other locations as determined by the public works director
such devices as are necessary to conduct sampling or metering operations.
Where any food service establishment has security measures in force,
the food service establishment shall make necessary arrangements so
that representatives of the city shall be permitted to enter without
delay for the purpose of performing their specific responsibilities.
(c)
Access to Food Service Establishment. Persons or occupants of premises
where wastewater is created or discharged shall allow the public works
director reasonable access to all parts of the wastewater generating
and disposal facilities for the purposes of inspection and sampling
during all times the food service establishment is open, operating,
or any other reasonable time.
(d)
Access to Documents for Inspection. In order for the public works
director to determine the wastewater characteristics of the discharger
for purposes of determining the annual use charge, the food service
establishment shall make available for inspection and copying by the
city all notices, monitoring reports, waste manifests, and records
including, but not limited to, those related to wastewater generation,
and wastewater disposal. All such records shall be kept for a minimum
of four years.
(e)
Sampling and Inspection Frequency. Sampling and inspection of any
food service establishments, including food service establishments,
that generate FOG shall be conducted in the time, place, manner, and
frequency determined at the sole discretion of the public works director
or his or her designee. Any sample taken from a sample point is considered
to be representative of the discharge to the public sewer.
(f)
Right of Entry. No person shall interfere with, delay, resist or
refuse entrance to city representatives attempting to inspect any
facility involved directly or indirectly with a discharge of wastewater
to the city's sewer system.
(Ord. 1918 § 1, 2009)
The director of public works, or the director's designees, may
issue notices of violation and administrative orders to achieve compliance
with the provisions of this chapter. Failure to comply with the terms
and conditions of such a notice of violation or an administrative
order shall constitute a violation of this chapter. Any violation
of this chapter shall be a misdemeanor except as otherwise provided
herein.
(Ord. 1918 § 1, 2009)
Food service establishments found to have contributed to a sewer
blockage, sewer system overflow ("SSO"), or any sewer system interferences
resulting from the discharge of wastewater or waste containing FOG,
may be ordered to install and maintain a grease interceptor, and may
be subject to a plan to abate the nuisance and prevent any future
health hazards created by sewer line failures and blockages, SSOs
or any other sewer system interferences. If the city must act to contain
and/or clean up an SSO caused by blockage of a private or public sewer
lateral or system, or at the request of the property owner or operator
of the food service establishment, or because of the failure of the
property owner or food service establishment to abate the condition
causing a threat to the health, safety, welfare, or property of the
public, or because of an unauthorized discharge of FOG, the city's
costs for such abatement will be entirely borne by the property owner
or operator of the food service establishment, and said cost will
constitute a debt to the city and become due and payable upon the
city's request for reimbursement of such costs.
(Ord. 1918 § 1, 2009)
In the event an food service establishment is unable to comply
with any permit condition or provision of this chapter due to a breakdown
of equipment, accidents, or human error or the food service establishment
has reasonable opportunity to know that his, her or its discharge
will exceed the discharge provisions of this chapter, the discharger
shall immediately notify the public works director by telephone. If
the material discharged to the sewer has the potential to cause or
result in sewer blockages or SSOs, the discharger shall immediately
notify the local health department, Los Angeles County public works
department, and the city of Glendora.
(a)
Agency Notification. Confirmation of this notification shall be made
in writing to the public works director no later than five working
days from the date of the incident. The written notification shall
state the date of the incident, the reasons for the discharge or spill,
what steps were taken to immediately correct the problem, and what
steps are being taken to prevent the problem from recurring.
(b)
Non-relief from Expense, Loss, Damage, or Liability. Such notification
shall not relieve the food service establishment of any expense, loss,
damage or other liability which may be incurred as a result of damage
or loss to the city or any other damage or loss to person or property;
nor shall such notification relieve the food service establishment
of any fees or other liability which may be imposed by this chapter
or other applicable law.
(Ord. 1918 § 1, 2009)
Any person who discharges a waste which causes or contributes
to the city violating its discharge requirements established by any
regulatory agency with jurisdiction over the city incurring additional
expenses or suffering losses or damage to the facilities, shall be
liable for any costs or expenses incurred by the city, including regulatory
fines, penalties, attorneys' fees, costs and assessments made or imposed
by other agencies or a court.
(Ord. 1918 § 1, 2009)
The violation of any provision of this chapter is hereby declared
to be a nuisance, and may be abated by the city in accordance with
its authority to abate nuisances.
(Ord. 1918 § 1, 2009)
The remedies listed in this chapter are not exclusive of any
other remedies available to the city under any applicable federal,
state or local law and it is within the discretion of the city to
seek cumulative remedies.
(Ord. 1918 § 1, 2009)
The city council may establish fees for the services provided
under this chapter and such fees shall be fixed and established from
time to time by the city council by resolution.
(Ord. 1918 § 1, 2009)
