It is the intent of the City Council, through adoption of this chapter, to reduce sewer system overflow incidents by: (1) developing and implementing a preventative maintenance program to assure optimum functioning of the sewer system; (2) preventing illicit discharges and obstructions to the sewer system; (3) requiring the proper design and construction of sewers and connections to it; and (4) protecting the environment by minimizing the effects of sewer discharges, which often result in pathogens being released to receiving waters on which persons depend for a variety of beneficial uses, including, but not limited to: recreation and groundwater recharge.
(10-07)
The following are definitions of terms used in this chapter:
"Best Management Practices (BMPs)"
shall mean schedules of activities, prohibitions of practices, maintenance procedures, and other management practices to: (1) prevent or reduce the introduction of fats, oils, and grease to the sewer; and (2) to prevent and reduce sewer system overflows to the municipal storm drain system and receiving waters through preventative maintenance.
"Building Official"
shall mean the Building Official of the City of Claremont or designee.
"Change in operations"
shall mean 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 facilities in an amount that alone or collectively causes or creates a potential for a sewer system overflow to occur.
"City"
shall mean the City of Claremont.
"Director of Community and Human Services"
shall mean the Director of Community and Human Services of the City of Claremont or his/her designee.
"Discharger"
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."
"Fats, oils, and grease (FOG)"
shall mean 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.
"Food facility"
shall mean any commercial or industrial operation within the boundaries of the City that may discharge FOG and/or that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption at the retail level. Food facility shall also mean food facilities defined in California Health and Safety Code Section 113789 or which have 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 hood, as defined in the California Mechanical Code.
"Food grinder"
shall mean any device installed in the plumbing or sewer system for the purpose of grinding food waste or food preparation by products for the purpose of disposing it in the sewer system. "Food grinder" shall also mean a "garbage disposal."
"Grease control device"
shall mean any grease interceptor, 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, collect or treat FOG prior to it being discharged into the sewer system.
"Grease interceptor"
shall mean a multi-compartment grease control device that is constructed in different sizes and is generally required to be located, according to the current edition of the California Plumbing Code, underground between any food facility 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 must be cleaned, maintained and have the FOG removed and disposed of in a proper manner on regular intervals to be effective.
"Grease trap"
shall mean a grease control device that is designed to retain grease from one to a maximum of four fixtures. A grease trap is located within the food facility and requires frequent maintenance depending on the amount of FOG in the wastewater.
"Infiltration"
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.
"Inflow"
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.
"Interference"
shall mean 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 the City's NPDES or waste discharge requirements or prevents lawful sludge use or disposal.
"Limited food preparation food facility"
shall mean a food facility that is only engaged 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 food facility does not include any operation that changes the form, flavor, or consistency of food.
"Manifest"
shall mean that receipt which is retained by the generator of wastes for disposing of recyclable wastes or liquid wastes as required by the City.
"New construction"
shall mean any structure planned or under construction for which a sewer connection permit has not been issued.
"NPDES"
shall mean the National Pollutant Discharge Elimination System and the permit issued to control the discharge of liquids or other substances or solids to surface waters of the United States as detailed in Public Law 92-500, Section 402.
"Person"
shall mean any individual, partnership, firm, association, corporation, or public agency, including the State of California and the United States of America.
"Regulatory agencies"
shall mean those agencies having regulatory jurisdiction over the operations of the City, including, but not limited to: United States Environmental Protection Agency (EPA), California State Water Resources Control Board (SWRCB), California Regional Water Quality Control Board, Los Angeles Region (RWQCB), South Coast Air Quality Management District (SCAQMD), and California Department of Health Services (DOHS).
"Remodeling"
shall mean a physical change exceeding a cost of $50,000 to a food facility that requires a building permit, and that involves any one or a combination of the following: (1) underslab plumbing in the food processing area; (2) a 30% increase in the net public seating area; (3) a 30% increase in the size of the kitchen area; or (4) any change in the size or type of food preparation equipment.
"Sampling facilities"
shall mean structure(s) provided at the user's expense for the City or user to measure and record wastewater constituent mass, and/or concentrations, collect a representative sample or provide access to plug or terminate the discharge.
"Sample point"
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.
"Sewer or sewer system"
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.
"Sewer lateral"
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.
"Sewer system overflow (SSO)"
shall mean any overflow spill, release, discharge, or diversion of wastewater from a sanitary sewer system.
"Sludge"
shall mean any solid, semisolid, or liquid decant, subnate, or supernate from a manufacturing process, utility service, or pretreatment food facility.
"Waste"
shall mean sewage and any and all other waste substances, whether 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 hauler"
shall mean any individual or business licensed by the California Department of Food and Agriculture to transport, render, and/or process used cooking oil and grease.
"Wastewater"
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.
(10-07; 12-04)
No food facility 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 lateral, which connects the food facility to the sewer system.
(10-07)
The Director of Community and Human Services or his/her designee is responsible for enforcement of this chapter and for all determinations of compliance with it.
(10-07; 12-04)
The following prohibitions shall apply to all food facilities that generate FOG:
A. 
The use of food grinders in the plumbing system of an existing food facility that is expected to result in the conveyance of excessive quantities of FOG to the sewer system is prohibited. Furthermore, food grinders shall be removed from existing food facilities within six months of written notification by the City.
B. 
Installation of food grinders in the plumbing system of new construction of food facilities shall be prohibited.
C. 
Introduction of any additives into any food facility's wastewater system for the purpose of emulsifying FOG is prohibited.
D. 
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. A method of secondary containment shall be required to prevent a spill that leads to contamination of the sewer system or storm drain system. Grease barrels shall not be placed within the public right-of-way or in permanent facilities designed to house garbage bins. All grease barrels and drums shall be labeled as such with the food facility's name and phone number.
E. 
Discharge of wastewater from dishwashers to any FOG device, including but not limited to grease traps or grease interceptors, is prohibited.
F. 
Discharge of wastewater with temperatures in excess of 140°F to any grease control device, including but not limited to grease traps and grease interceptors, is prohibited.
G. 
The use of biological additives for grease remediation or as a supplement to interceptor maintenance is prohibited, unless prior written approval from the Director of Community and Human Services is obtained.
H. 
Discharge of waste from toilets, urinals, washbasins, and other fixtures possibly containing fecal material to sewer lines intended for grease interceptor service, or vice versa, is prohibited.
I. 
Discharge into the sewer system of any waste which has FOG and/or solid materials that have been removed from a grease control device is prohibited. Grease removed from grease control devices shall be waste-hauled periodically as part of the operation and maintenance requirements for grease interceptors and traps. Licensed waste haulers or an approved recycling facility must be used to dispose of FOG, including waste cooking oil.
(10-07; 12-04)
A. 
All food facilities that are required to install a grease control device will be periodically monitored by the City to ensure the objectives of this chapter are being met. The cost for monitoring activities shall be borne by the food facility. A FOG wastewater discharge fee will be assessed annually, as set by resolution of the City Council, to offset the cost of monitoring and inspection.
B. 
The annual fee for periodic monitoring shall take effect 12 months after approval and adoption of this chapter.
(10-07)
With the exception of limited preparation food facilities, all new food facilities are required to install, operate, and maintain an approved type of, and adequately sized, grease control device necessary to maintain compliance with the objectives of this chapter. Approval will be granted by the Building Official.
(10-07)
Any existing or new industrial or commercial facility, except food facilities, that discharges FOG materials that have the potential to cause blockages to the sewer system shall be required, at the discretion of the Director of Community and Human Services, to obtain an industrial waste discharge permit from the Sanitation District of Los Angeles County, but such industrial or commercial facility shall not be required to pay an annual FOG wastewater discharge fee.
(10-07; 12-04)
This chapter shall not be interpreted to allow new construction, remodeling, or a change in operations without an approved grease interceptor unless the Building Official has determined that it is unnecessary, impossible, or impracticable to install or operate a grease interceptor for the subject food facility under the provisions of this chapter.
(10-07)
The City has an ongoing preventative maintenance program that outlines the frequency with which specified lines of the sewer system are cleaned. If the City must provide additional cleaning of the sewer system to prevent blockages caused by FOG, the City's costs for such abatement will be entirely borne by the operator of the food facility, and said cost shall constitute a debt to the City and become due and payable upon the City's request for reimbursement of such costs. Food facilities will be billed beginning 24 months after adoption of this chapter.
(10-07)
Food facilities found to have contributed to a sewer blockage, sewer system overflow, 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. SSOs may cause threat and injury to public health, safety, and welfare of life and property and are hereby declared public nuisances as defined in Section 8.16.020. Furthermore, sewer lateral failures and SSOs caused by food facilities alone or collectively are the responsibility of the food facility and individual(s) as responsible officer(s) or owner(s) of the food facility. 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 operator of the food facility, or because of the failure of the food facility 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 operator of the food facility and individuals as responsible officer(s) or owner(s) of the food facility, and said cost shall constitute a debt to the City and become due and payable upon the City's request for reimbursement of such costs. Food facilities will be billed beginning 24 months after adoption of this chapter.
(10-07)
A. 
One year after the adoption of this chapter, all food facilities that cannot demonstrate adequate control of FOG as determined by the City will be required to install a grease interceptor.
B. 
Grease interceptors shall conform to the current edition of the California Plumbing Code and all relevant City ordinances and policies. grease interceptors shall be constructed in accordance with the design approved by the Building Official and shall have a minimum of two compartments with fittings designed for grease retention and a sampling box.
C. 
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.
D. 
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.
(10-07)
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. All existing and newly installed grease interceptors shall be maintained in a manner consistent with this section. 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. All food facilities with grease interceptors may be required to submit data and information necessary to establish the maintenance frequency of the grease interceptors. The maintenance frequency for all food facilities with a grease interceptor shall be determined in one of the following methods:
A. 
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.
B. 
All food facilities with a grease interceptor shall maintain their grease interceptor not less than once every 6 months. Grease interceptors shall be fully pumped out and cleaned quarterly when the frequency described in subsection A of this section has not been established. The maintenance frequency may be adjusted when sufficient data have been obtained to establish an average frequency based on the requirements described in subsection A or at any time to reflect changes in actual operating conditions. Based on the actual generation of FOG from a food facility, the maintenance frequency may increase or decrease.
C. 
If the grease interceptor at any time contains FOG and solids accumulation that does not meet the requirements described in subsection A, the food facility 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 of Community and Human Services may also increase the maintenance frequency of the grease interceptor from the current frequency.
(10-07; 12-04)
A. 
A food facility may propose the use of or may be required to install grease traps, in lieu of or in addition to installation of a grease interceptor, in the waste line leading from drains, sinks, and other fixtures or equipment where grease may be introduced into the sewer system in quantities that can cause blockages.
B. 
Sizing and installation of grease traps shall conform to the current edition of the California Plumbing Code, or as required by the Building Official.
C. 
Grease traps shall be maintained by removing accumulated grease on a daily basis, or as often as required to ensure efficient operating condition.
D. 
Grease traps shall be maintained free of all food residues and any FOG waste removed during the cleaning and scraping process.
E. 
Grease traps shall be inspected periodically by the food facility to check for leaking seams and pipes, and for effective operation of the baffles and flow-regulating device. Grease traps and their baffles shall be maintained free of all caked-on FOG and waste. Removable baffles shall be removed and cleaned during the maintenance process. Food facilities will determine a schedule to maintain this equipment adequately.
F. 
Dishwashers and food grinders shall not be connected to or discharged into any grease trap.
G. 
No food facility shall 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.
(10-07)
Food facilities are subject to the following compliance monitoring requirements:
A. 
Food facilities, at the discretion of the Director of Community and Human Services, may be required to construct and maintain in proper operating condition flow monitoring, constituent monitoring, and/or sampling facilities at the food facility's sole expense.
B. 
The location of the monitoring or metering facilities shall be subject to approval by the Director of Community and Human Services.
C. 
The City may require food facilities to provide immediate, clear, safe, and uninterrupted access to the food facility's monitoring and metering facilities.
D. 
Food facilities may also be required by the Director of Community and Human Services to submit waste analysis plans, contingency plans, and meet other necessary requirements to ensure proper operation and maintenance of the grease control device and compliance with this chapter.
E. 
Food facilities 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.
F. 
The Director of Community and Human Services may require periodic reporting of the status of implementation of BMPs implemented at food facilities.
G. 
The Director of Community and Human Services may require visual monitoring at the sole expense of a food facility which generates FOG to observe the actual conditions of any food facility's sewer lateral and sewer lines downstream.
H. 
The Director of Community and Human Services may require reports for self-monitoring of wastewater constituents and FOG characteristics of food facilities needed for determining compliance with this chapter. Failure by food facilities to perform any required monitoring, or to submit monitoring reports required by the Director of Community and Human Services, constitutes a violation of this chapter, and may 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. Food facilities shall be responsible for any and all expenses of the City in undertaking such monitoring analyses and preparation of reports.
I. 
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 of Community and Human Services to ensure compliance with this chapter.
J. 
Food facilities 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.
K. 
Food facilities shall, upon request, make the manifests, receipts, and invoices available to the Director of Community and Human Services or his/her designee. These records may include:
1. 
A logbook of grease control device cleaning and maintenance practices.
2. 
A record of BMPs 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 interceptor.
5. 
Any other information deemed appropriate by the Director of Community and Human Services to ensure compliance with this chapter.
L. 
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.
(10-07; 12-04)
All food facilities shall implement BMPs, in accordance with the requirements and guidelines established by the City, in its operation 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 dispose of waste cooking oil in barrels designated for storage of such oil.
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. 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. Food facilities shall train all employees within 180 days of the effective date of 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 dispose properly 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 dispose properly of grease or oils from cooking equipment into a grease receptacle such as a barrel or drum without spilling.
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 Director of Community and Human Services or his/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 of properly.
H. 
Kitchen Signage. Best management and waste minimization practices shall be posted conspicuously in the food preparation and dishwashing areas at all times.
(10-07; 12-04)
The Director of Community and Human Services may inspect or order the inspection and/or sample of the wastewater discharges of any food facility subject to this chapter to ascertain whether the intent of this chapter is being met and the food facility is complying with all requirements.
A. 
Inspection of Premises. Food facilities shall allow the Director of Community and Human Services or his or her designee access to the premises, during normal business hours, for purposes of inspecting the food facility'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 Director of Community and Human Services shall have the right to place or order the placement on the food facility's property or other locations as determined by the Director of Community and Human Services such devices as are necessary to conduct sampling or metering operations. Where any food facility has security measures in force, the food facility 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. 
Sampling and Inspection Frequency. Sampling and inspection of any food facility that generates FOG shall be conducted in the time, place, manner, and frequency determined at the sole discretion of the Director of Community and Human Services or his/her designee. Any sample taken from a sample point is considered to be representative of the discharge to the public sewer.
D. 
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.
(10-07; 12-04)
In the event a food facility is unable to comply with any condition or provision of this chapter due to a breakdown of equipment, accidents, or human error or the food facility has reasonable opportunity to know that the discharge will violate the provisions of this chapter, the discharger shall immediately notify the Director of Community and Human Services 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 or County, and the City.
A. 
Agency Notification. Confirmation of this notification shall be made in writing to the Director of Community and Human Services 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 immediately to 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 facility 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 facility of any fees or other liability which may be imposed by this chapter or other applicable law.
(10-07; 12-04)
Any person who discharges waste which causes or contributes to the City violating its discharge requirements established by any regulatory agency with jurisdiction over the City shall be liable for any costs or expenses incurred by the City, including regulatory fines, penalties, and assessments made by such agencies or a court.
(10-07)
Any person who violates any provision of this chapter is guilty of an infraction, which upon conviction is punishable by a fine. Each violation and each day in which a violation occurs may constitute a new and separate violation of this chapter and shall be subject to administrative fines in accordance with Chapter 1.14.
(10-07)