Unless otherwise defined herein, terms related to water quality
shall be as adopted in the latest edition of Standard Methods for
Examination of Water and Wastewater, published by the American Public
Health Association, the American Water Works Association and the Water
Environment Federation.
Other terms not herein defined are defined as being the same
as set forth in the latest adopted applicable editions of the California
State Codes applicable to building construction as adopted by the
Huntington Beach Municipal Code or Huntington Beach Zoning and Subdivision
Ordinance.
Subject to the foregoing provisions, the following definitions
shall apply in this chapter:
shall mean schedules of activities, prohibitions of practices,
maintenance procedures and other management practices to prevent or
reduce the introduction of FOG to the sewer facilities.
shall mean any person who discharges or causes a discharge
of wastewater directly or indirectly to a public sewer. Discharger
shall mean the same as user.
shall mean commercial or industrial establishments, including
but not limited to retail food service establishments, that may discharge
fats, oils and grease.
shall mean fats, oils and grease. Any substance such as a
vegetable or animal product that is used in, or is a byproduct of,
the cooking or food preparation process, and that turns or may turn
viscous or solidifies with a change in temperature or other condition
is included in this definition.
shall mean any device installed in the plumbing or sewage
system for the purpose of grinding food waste or food preparation
by products for the purpose of disposing it in the sewer system. Also
means a garbage disposal.
shall mean facilities defined in California Health and Safety
Code Section 113285 or which has any process or device that uses or
produces FOG, grease vapors, steam, fumes, smoke, or odors that are
required to be removed by a Type I hood, as defined in Health and
Safety Code Section 113285. A limited food preparation establishment
is not considered a food service establishment nor are establishments
that generate FOG when 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.
shall mean a water-tight receptacle receiving and retaining
waste containing fats, oils, and grease from food service establishments,
and in all cases shall be located outside a place of business or any
structure. Minimum size shall be 750 gallons. Additional sizing criteria
are set forth by the current adopted plumbing code.
shall mean any gravity grease interceptor, hydromechanical
grease trap or other approved 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.
shall mean a water-tight receptacle receiving and retaining
waste containing fats, oils and grease from food service establishments.
The HGI is generally located inside a business or structure. Sizing
criteria are set forth by the current adopted plumbing code.
shall mean water entering a sewer system, including sewer
service connections, from the ground through such means as defective
pipes, pipe joints, connections, or manhole walls.
shall mean water entering a sewer system through a direct
stormwater runoff connection to the sanitary sewer, which may cause
an almost immediate increase in wastewater flows.
shall mean that receipt which is retained by the generator
of wastes for disposing recyclable wastes or liquid wastes as required
by the City.
shall mean any structure planned or under construction for
which a sewer connection permit has not been issued.
shall mean any new or existing food service establishment
that has undergone change in ownership or change in operation which
would involve animal products in the cooking or food preparation process
or as a byproduct of the cooking and preparation of food.
shall mean any individual, partnership, firm, association,
corporation or public agency, including the State of California and
the United States of America.
shall mean that part of the sewer lateral that is solely
owned and required to be maintained by the property owner.
shall mean a physical change or operational change causing
the generation of the amount of FOG that exceeds 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 sewer system overflows to occur; or exceeding a cost of $50,000.00
to food service establishments that requires a building permit, and
involves any one or combination of the following:
shall mean a location approved by the City, from which wastewater
can be collected that is representative in content and consistency
of the entire flow of wastewater being sampled.
shall mean structure(s) 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.
shall mean any and all facilities used for collecting, conveying,
pumping, treating, and disposing of wastewater and sludge. This definition
includes but is not limited to any property belonging to the City
used in the treatment, reclamation, reuse, transportation, or disposal
of wastewater, or sludge.
shall mean 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 a public sewer system.
shall mean any solid, semisolid or liquid decant, subnate
or supernate from a manufacturing process, utility service, or pretreatment
facility.
shall mean 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.
shall mean the liquid and water-carried wastes of the community
and all constituents thereof, whether treated or untreated, discharged
into or permitted to enter a public sewer.
(3688-12/04; 3979-7/13)
No establishment shall discharge or cause to be discharged into
the sewer system FOG that accumulates and/or causes or contributes
to blockages in the sewer system or at the sewer system lateral, which
connects the establishment to the sewer system.
(3688-12/04)
The City's Director of Public Works and the Director of Planning
and Building or his/her designee is responsible for enforcement of
this chapter and for all determinations of compliance with it.
(3688-12/04; 3979-7/13)
The following prohibitions shall apply to food service establishments
that generate FOG:
A.
Installation
of food grinders in the plumbing system of new construction of any
food service establishments that generate FOG, is prohibited. Furthermore,
all food grinders must be removed from existing food service establishments
that generate FOG, as determined by the Director, within 90 days of
written notice to remove.
B.
Introduction
of any additives into any establishment's wastewater system for the
purpose of emulsifying FOG is prohibited.
C.
Disposal
of waste cooking oil into drainage pipes is prohibited. All waste
cooking oils shall be collected and stored properly in receptacles
such as barrels or drums for recycling or other acceptable methods
of disposal.
D.
Discharge
of wastewater from dishwashers to any grease trap or grease interceptor
is prohibited.
E.
Discharge
of wastewater with temperatures in excess of 140˚F to any grease control
device, including grease traps and grease interceptors, is prohibited.
F.
The
use of biological additives for grease remediation or as a supplement
to interceptor maintenance is prohibited, unless written approval
from the Director is obtained.
G.
Discharge
of wastes from toilets, urinals, wash basins, and other fixtures containing
fecal materials to sewer lines intended for grease interceptor service,
or vice versa, is prohibited.
H.
Discharge
into the sewer system of any waste which has FOG as well as solid
materials removed from the grease control device is prohibited. Grease
removed from grease interceptors shall be wastehauled periodically
as part of the operation and maintenance requirements for grease interceptors.
Licensed wastehaulers or an approved recycling facility shall be used
to dispose of FOG, including waste cooking oil.
(3688-12/04; 3979-7/13)
No person shall discharge, or cause to be discharged, any wastewater
from any establishment, directly or indirectly into the sewer system
without complying with this chapter.
(3688-12/04)
All food service establishments shall pay a monthly fee as set
by resolution of the City Council to offset the costs of enforcing
this chapter.
(3688-12/04; 3979-7/13)
A.
All
new food service establishments are required to install, operate and
maintain an approved type and adequately sized grease control device
necessary to maintain compliance with the objectives of this chapter.
Existing food service establishments with no grease control device
shall pay a FOG control fee surcharge, which shall be established
by resolution of the City Council and shall be based on the estimated
annual increase and costs of inspecting and monitoring the sewer system,
resulting from the lack of a grease interceptor or grease-control
device.
B.
The
grease control device shall be adequate to separate and remove FOG
contained in wastewater discharges from any establishment prior to
discharge to the sewer system consistent with the grease interceptor
requirements of this chapter.
(3688-12/04; 3979-7/13)
Property owners of commercial properties or their official designee(s)
shall be responsible for the installation and maintenance of the grease
interceptor serving multiple establishments that are located on a
single parcel or for paying the FOG fee surcharge if there is no grease
interceptor.
(3688-12/04)
This section shall not be interpreted to allow new construction,
remodeling or change in operations without an approved gravity grease
interceptor unless it is determined by the Building and Safety Division
of the Planning and Building Department that it is impossible or impracticable
to install or operate a gravity grease control interceptor for the
subject facility under the provisions of this chapter. In instances
whereby a gravity grease interceptor is impossible or impractical
to install or operate, a properly sized hydromechanical grease interceptor
can be installed in lieu of a gravity grease interceptor.
(3688-12/04; 3979-7/13)
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 establishment, or because of the failure of the property owner
or 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 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. Food facilities
that experience two or more SSOs within a one-year period or three
within a five-year period may be required at the behest of the Director
of Public Works to install a FOG pretreatment unit if the food establishment
does not have one or upgrade to a larger unit to prevent future SSOs.
(3688-12/04; 3979-7/13)
Sewer system overflows may cause threat and injury to public
health, safety, and welfare of life and property and are hereby declared
public nuisances.
(3688-12/04)
All grease interceptors must comply with all relevant City ordinances,
and the current edition of the California Plumbing Code, if applicable.
A.
Grease
interceptor sizing and installation shall conform to the current edition
of the California Plumbing Code. Grease interceptors shall be constructed
in accordance with the design approved by the City's Director of Planning
and Building and shall have a minimum of two compartments with fittings
designed for grease retention and a sampling box.
B.
The
grease interceptor shall be installed at a location where it shall
be at all times easily accessible for inspection, cleaning, and removal
of accumulated grease.
C.
Access
manholes, with a minimum diameter of 24 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.
(3688-12/04; 3979-7/13)
A.
Grease
interceptors shall be maintained in efficient operating condition
by periodic removal of the full content of the interceptor which includes
wastewater, accumulated FOG, floating materials, sludge and solids.
B.
All
existing and newly installed grease interceptors shall be maintained
in a manner consistent with a maintenance frequency approved by the
Director pursuant to this section.
C.
No
FOG that has accumulated in a grease interceptor shall be allowed
to pass into any sewer lateral, sewer system, storm drain, or public
right-of-way during maintenance activities.
D.
All
establishments with grease interceptors may be required to submit
data and information necessary to establish the maintenance frequency
of the grease interceptors and shall be determined in one of the following
methods:
1.
Grease
interceptors shall be fully pumped out and cleaned at a frequency
such that the combined FOG and solids accumulation does not exceed
25% of the total liquid depth of the grease interceptor. This is to
ensure that the minimum hydraulic retention time and required available
volume is maintained to effectively intercept and retain FOG discharged
to the sewer system.
2.
All
establishments with a grease interceptor shall maintain their grease
interceptor not less than once every three months. Grease interceptors
shall be fully pumped out and cleaned quarterly when the frequency
described in paragraph 1 of this subsection has not been established.
The maintenance frequency shall be adjusted when sufficient data have
been obtained to establish an average frequency based on the requirements
described in said paragraph. The City may change the maintenance frequency
at any time to reflect changes in actual operating conditions. Based
on the actual generation of FOG from an establishment, including food
service establishments that generate FOG, the maintenance frequency
may increase or decrease.
3.
If
the grease interceptor, at any time, contains FOG and solids accumulation
that does not meet the requirements described in paragraph 1 of this
subsection, any establishment, including food service establishments
generating FOG, shall be required to have the grease interceptor serviced
immediately, such that all fats, oils, grease, sludge, and other materials
are completely removed from the grease interceptor. If deemed necessary,
the Director may also increase the maintenance frequency of the grease
interceptor from the current frequency.
4.
Food
service establishments that operate on a seasonal basis can apply
for a variance in writing to the Director of Public Works from the
minimum grease interceptor service requirements provided that records
for the past year indicate FOG accumulation levels of less than 25%
of the total hydraulic volume of the grease interceptor.
(3688-12/04; 3979-7/13)
A.
The
City may require establishments to construct and maintain in proper
operating condition at the 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 Director.
C.
Establishments
may also be required by the 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.
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.
(3688-12/04)
All establishments shall implement best management practices
in its operation to minimize the discharge of FOG to the sewer system.
(3688-12/04)
A.
All
establishments shall implement best management practices in accordance
with the requirements and guidelines established by the City in an
effort to minimize the discharge of FOG to the sewer system.
B.
All
establishments shall be required, at a minimum, to comply with the
following best management practices:
1.
Installation of Drain Screens. Drain screens shall be installed
on all sanitary sewer drainage pipes in food preparation and kitchen
areas.
2.
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.
3.
Disposal of Food Waste. All food waste shall be disposed of
directly into the trash or garbage, and not in sinks or toilets.
4.
Employee Training. Employees of the food service establishment
shall be trained once every six months, and all new-hires must be
trained within two weeks of employment, on the following subjects:
a.
How to "dry wipe" pots, pans, dishware and work areas before washing
to remove grease.
b.
How to properly dispose of food waste and solids prior to disposal
in trash bins or containers to prevent leaking and odors.
c.
The location and use of absorption products to clean under fryer
baskets and other locations where grease may be spilled or dripped.
d.
How to properly dispose of grease or oils from cooking equipment
into a grease receptacle such as a barrel or drum without spilling.
|
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 Director and/or his/her designee.
|
5.
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.
6.
Kitchen Signage. Best management and waste minimization practices
shall be posted conspicuously in the food preparation and dishwashing
areas at all times.
(3688-12/04; 3979-7/13)
A.
Monitoring for Compliance with Ordinance and Reporting Requirements.
1.
The
Director of Public Works may require of the establishment periodic
reporting of the status of implementation of best management practices.
2.
The
Director of Public Works may require visual monitoring at the sole
expense of the establishment which generates FOG to observe the actual
conditions of any establishments, including food service establishments
that generate FOG, sewer lateral and sewer lines downstream.
3.
The
Director of Public Works may require written reports from a certified
laboratory for self-monitoring of wastewater constituents and FOG
characteristics of the establishment needed for determining compliance
with this chapter. Failure by the establishment to perform any required
monitoring, or to submit monitoring reports required by the 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 establishment shall
be responsible for any and all expenses of the City in undertaking
such monitoring analyses and preparation of reports.
4.
Other
reports may be required such as compliance schedule progress reports,
FOG control monitoring reports, and any other reports deemed reasonably
appropriate by the Director to ensure compliance with this chapter.
B.
Record Keeping Requirements. The establishment shall be 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. The establishment
shall, upon request, make the manifests, receipts and invoices available
to the Director or his/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 wastehauling 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 Director to ensure compliance
with this chapter.
C.
Falsifying Information or Tampering with Process. It shall
be 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.
(3688-12/04; 3979-7/13)
A.
The
Director of Public Works may inspect or order the inspection and sample
the wastewater discharges of any establishment subject to this chapter
to ascertain whether the intent of this chapter is being met and the
establishment is complying with all requirements. The establishment
shall allow the City access to the premises, during normal business
hours, for purposes of inspecting the 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.
The
Director of Public Works shall have the right to place or order the
placement on the establishment's property or other locations as determined
by the Director, such devices as are necessary to conduct sampling
or metering operations. Where any establishment has security measures
in force, the 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.
Persons
or occupants of premises where wastewater is created or discharged
shall allow the Director of Public Works, or City representatives,
reasonable access to all parts of the wastewater generating and disposal
facilities for the purposes of inspection and sampling during all
times the discharger's facility is open, operating, or any other reasonable
time.
D.
In
order for the Director of Public Works to determine the wastewater
characteristics of the discharger for purposes of determining the
annual use charge, the 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.
1.
Sampling
and inspection of any 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 Director.
2.
Any
sample taken from a sample point is considered to be representative
of the discharge to the public sewer.
(3688-12/04; 3979-7/13)
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.
(3688-12/04)
A.
In
the event an 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 establishment has reasonable opportunity to
know that his/her/its discharge will exceed the discharge provisions
of this chapter, the discharger shall immediately notify the Utilities
Division of the Public Works Department. 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 or county, and the City.
B.
Confirmation
of this notification shall be made in writing to the Director of Public
Works 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.
C.
Such
notification shall not relieve the 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 establishment of any fees
or other liability which may be imposed by this chapter or other applicable
law.
(3688-12/04; 3979-7/13)
All private sewer laterals must be periodically cleaned at a
minimum frequency that prevents SSOs from occurring or blockages of
more than 25% of the flow capacity of the private sewer lateral.
(3979-7/13)
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, and assessments made by other agencies or a court.
(3688-12/04)
