[Adopted 11-5-1997 by Ord. No. 97:18]
A.
The owner operator of all retail food establishment,
catering establishments, commercial food preparation facilities, meal
processing facilities and such other uses as may be designed by the
Department of Health which may result in the accumulation of oils,
fats, cellulose, starch, protein, grease and similar substances in
the sanitary sewer system of the Borough of Norwood shall add into
each sanitary sewer line servicing such use, a bacterial culture formulation
approved by the Health Department to control and treat such discharges.
B.
The application of such bacteriological culture formulation
shall be in accordance with the manufacturer's specifications therefor
unless otherwise directed by the Health Department.
C.
The Department of Health shall provide a list of approved
bacteriological culture formations upon request of the owner/operator
of any of the facilities requiring the use of such formulation. The
owners or operators of such facilities may submit additional formulations
to the Health Department for approval.
A.
The owner or operator of such facilities shall maintain
accurate records of each application of such formulation, including
the brand name, specific type and manufacturer of such formulation,
the dates of application and the quantities applied. In addition,
such persons shall retain all invoices, bills of sale, receipts or
other suitable evidence for the purchase of such formulations. Such
persons shall retain all such records for three years.
B.
All records required to be maintained hereunder shall
be available for inspection by the Health Department or its designee,
upon request. In addition, the Health Department may require the owner
or operator regulated by the provisions of this article to periodically
submit such records to the office of the Health Department.
In addition such other remedies, such as the
general penalty provided by this article, as may be provided by law
for violation of this article, the Borough may add such formulations
to the sanitary sewer system servicing the facilities regulated hereunder
and charge the cost thereof as a sewer user charge to any person violating
this article.
[Added 5-24-2023 by Ord. No. 2023:09]
A.
Every establishment referred to in this article shall be subject
to inspection during all business hours by the Health Officer or his/her
designee.
B.
Every such establishment shall at all times conform to and comply
with all sanitary regulations contained herein and in accordance with
N.J.A.C. 8:24 and affecting or concerning the handling, manufacture,
preparation, storage, sale or exposure of all food or beverages.
C.
Grease trap installation and maintenance.
(1)
GREASE TRAP/GREASE INTERCEPTORS
MAINTENANCE OF GREASE TRAPS/GREASE INTERCEPTORS
RETAIL FOOD ESTABLISHMENT
Definitions. As used in this section, the following terms shall
have the meanings indicated:
Shall be given its normal definition in the retail food industry.
A device used to collect oil and grease at the entrance of the wastewater
pipe system and preventing the oil and grease from traveling through
the wastewater pipe system into the wastewater system of the Borough.
A grease trap must be installed in such a manner as to facilitate
easy inspection and cleaning.
Grease traps must be maintained and inspected to ensure that
they are never allowed to reach more than 3/4 of their capacity.
Shall be given its normal definition in the industry. A retail
food establishment includes all retail businesses which process and/or
serve food and food products and is also defined by Chapter 24 of
the Retail Food Code of New Jersey.
(2)
Installation and maintenance of grease traps.
(a)
Grease traps shall be maintained and inspected to ensure effective
operation. Grease traps shall be easily accessible for cleaning and
inspection. The grease trap installation shall be in continuous operation
at all times.
(b)
Grease trap cleaning shall be done as needed. A maintenance
log, including the time, date and signature of the person performing
the cleaning, shall be kept on the premises and shall be readily available
for inspection by the Health Officer or his/her designee. If it is
determined that the system is not sufficient, the cleaning shall be
increased or a larger unit shall be installed. Inspection records
shall be maintained for a minimum period of five years.
(c)
Grease trap additives shall only be used with the approval of
the Health Officer or his/her designee. All removed material shall
be disposed of in accordance with all state and federal regulations.
All maintenance logs and manifests shall be maintained on the premises
and made available upon request at the time of inspection by the Health
Officer or his/her designee. These logs and records shall be maintained
for a minimum period of five years.
(d)
All food establishments must employ, at their own expense, a
licensed plumber to conduct an annual inspection of their grease traps
and connecting wastewater lines to ensure that waste oil and grease
is being adequately removed from the wastewater being discharged into
the sewer system and the wastewater being introduced into the sewer
system is less than 140° F. The licensed plumber conducting the
inspection shall provide a formal inspection report to both the food
establishment and to the Borough Department of Health. This inspection
report must contain the plumber's observations with regard to
the efficiency of the grease trap, the amount of oil and grease found
in the connecting wastewater lines, the percentage of oil and grease
being removed from wastewater being discharged into the sewer system,
the temperature of the wastewater being discharged into the sewer
system and the maintenance and effectiveness of the grease trap. The
formal inspection shall be submitted within three weeks of the inspection
date. Each food establishment shall cooperate with the Health Officer
or his/her designee in the furnishing of copies of maintenance logs
to the Borough Department of Health. Inspections by the Health Officer
or his/her designee shall be conducted at least annually or more frequently
if the Health Officer or his/her designee determines that grease traps
contain more than 3/4 of their capacity or if other conditions exist
which warrants more frequent inspections.
(e)
No food establishment will be issued a license to operate within
the Borough without presenting the plumbing inspection and inspection
logs to the Department of Health with the license application, excepting
those establishments which sell packaged goods and/or do not produce
products that require a grease trap.
(f)
An inspection fee, in addition to the annual food establishment
license fee, shall be imposed upon any food establishment as follows:
[1]
For each inspection carried out pursuant to a complaint
when such inspection results in a determination that said establishment
is in violation of the State Sanitary Code or of any municipal ordinance
or state and federal regulation relating thereto.
[2]
For each reinspection carried out after either
a failure of the regular inspection or failure of an inspection carried
out pursuant to a complaint as set forth in this section.
[3]
There shall be a fee for each inspection in the
amount of $100.
(g)
For all new construction or installation, waste disposals and
commercial dishwashers shall not discharge into the grease trap/interceptor.
(h)
Any person or entity who is in violation of any of the provisions of this section shall be subject to a fine not to exceed the maximum penalty permitted under § 174-1A of the Code of the Borough of Norwood, and a court appearance for violations of this section shall be mandatory. Each violation of any of the provisions of this section and shall be deemed and taken to be a separate and distinct offense for each day that same is violated.
