[HISTORY: Adopted by the Board of Health of the Borough of
North Haledon 2-27-2023. Amendments noted where applicable.]
The purpose of this chapter is to aid in the prevention of sanitary
wastewater system blockages, backups and obstructions from contributions
and accumulation of fats, oils, and greases into the sanitary wastewater
system from all food service establishments and any and all retail,
industrial or commercial establishments.
As used in this chapter the following terms shall have the meanings
set forth below:
Borough of North Haledon.
Waste vegetable oil, animal fat, grease, etc., that is recovered
from the wastewater drain and grease trap.
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."
Any permanently fixed location that produces, prepares, processes,
handles and/or serves food that contains grease or produces grease
as a by-product as part of its retail business and/or business activity.
The term shall also be given its normal industry definition. This
term shall not include those establishments that sell only prepackaged
food/drink that does not require that food/food service establishment
to produce, prepare, process, handle and/or serve the food/drink within
that establishment.
Device that separates and collects oil, grease and settleable
solids at the entrance of the sanitary wastewater system, thereby
preventing them from traveling through the wastewater pipes and treatment
system.
Employee and/or representative of the Borough of North Haledon
Department of Public Works and/or Board of Health.
Any business that manufactures, processes and/or distributes
food and/or food products as part of its wholesale business.
Any person who contributes, causes, or permits the discharge
of wastewater into the sanitary wastewater systems within the Borough's
boundaries.
Grease derived from used cooking oil from the food industry
as typically found in frying oils from deep fryers.
A.
All existing, proposed, or newly remodeled food establishments within
the Borough shall be required to install, at the user's expense,
an approved, properly operated and maintained grease trap or acceptable
grease recovery system.
B.
The inspecting official may require that a grease trap in a food
establishment be upgraded to the current-day industry standards.
C.
All new construction and/or installation shall require that waste
disposals and commercial dishwashers do not discharge into the grease
trap(s).
D.
Food waste, including fat, oil, and grease, cannot be discarded into
a slop sink, floor drain, toilet or any other plumbing fixture not
connected to a grease trap.
E.
The grease trap shall be in proper operation and efficiency, at the
owner's expense, at all times.
F.
Cleaning of grease trap shall be done at a minimum biweekly or more
often as required, with complete removal of all contents, including
floating materials, wastewater, bottom sludge, and solids.
G.
Disposal of waste material from the grease trap shall be discarded
in accordance with all applicable federal, state, county and local
laws, rules, code provisions and/or regulations. Contents of the grease
trap shall be disposed by a private waste hauler firm hired by the
establishment, with written documentation of waste hauler name, address,
phone number, dates waste removed and volume in gallons, type of grease
(yellow or brown), and such records shall be maintained on premises
for a period not less than 24 months and made available to the inspecting
official upon request. In no event shall the waste material removed
from the grease trap be returned to any private or public portion
of the Borough's sanitary sewer system.
H.
A maintenance log shall be kept up-to-date and include the time,
date and signature of the person performing the biweekly or more often
maintenance/cleaning. Such log shall be maintained on premises for
a period not less than five years and made available to the inspecting
official upon request.
All food establishments regulated under/pursuant to this chapter
shall adhere to best management practices dealing with fat, oil and
grease disposal and shall educate their employees on these practices.
Best management practices include but are not limited to the following:
A.
Training staff on grease handling procedures.
B.
Hanging/displaying grease handling posters in all applicable areas.
C.
Instructing employees that food waste shall not be disposed/discharged
into the sanitary sewer system.
D.
Providing appropriate paper towel dispensers for dry-wiping grease
from spills, pots, fry grilling equipment, and other surfaces saturated
with fat, oils, and grease residue.
E.
Using strainer baskets in sinks to catch food waste.
F.
Directing all drains from grease-producing surfaces to a properly
sized grease trap.
A.
The inspecting official shall have the authority to perform periodic
inspections of those establishments generating fat, oil or grease
in their operations and shall notify the user of any additional required
maintenance or repairs within a stated time. The user may be required
to install, at his sole cost and expense, additional controls to provide
a complete system which prevents discharges of undesirable materials
into the sanitary wastewater system.
B.
Access to grease traps by an inspecting official shall be provided
during normal business hours, unless an emergency situation requires
access during off-business hours, then access shall be provided to
the inspecting official immediately upon request.
A.
All food establishments must employ, at their own cost and expense,
a licensed plumber to conduct an annual inspection of their grease
traps and connecting wastewater lines to ensure that waste fat, oil
and grease are being adequately removed from the wastewater before
being discharged into the sanitary wastewater system, and that wastewater
temperature does not exceed 139° F. The licensed plumber shall
provide a formal inspection report to the food establishment within
two weeks of the inspection. The inspection report shall include,
but not be limited to, the maintenance and efficiency of the grease
trap, amount of oil and grease found in connecting wastewater lines,
percentage of oil and grease being removed from wastewater being discharged
into the sanitary wastewater system, and temperature of the wastewater.
This report shall be maintained on the premises for a period of not
less than five years from the date of the report and be made available
to the inspecting official upon request.
B.
In addition to the mandatory annual inspection set forth above, the
inspecting official shall have the authority to conduct inspections
pursuant to a complaint, for new construction or installation, and
such other periodic inspections that the inspecting official deems
necessary and appropriate.
C.
A formal inspection report by a licensed plumber is required for
the issuance of an annual food license by the Board of Health for
all food establishments that produce, serve, handle and/or prepare
oil, fat and/or grease in the course of business.
D.
Upon written notification by the inspecting official, the user shall
be required to perform the maintenance and/or repair within the time
period set forth by the inspecting official. Upon inspection by the
inspecting official, the user may be required to install, at his sole
cost and expense, additional controls to provide a grease trap system
which prevents discharges of any and all grease(s) as defined herein.
Any biological additive(s) placed into the grease trap or building
discharge line, including but not limited to enzymes, commercially
available bacteria, or other additives designed to absorb, purge,
treat, or otherwise eliminate fats, oils and/or grease, shall not
be considered an acceptable substitute for the installation and maintenance
of a grease trap as required herein.
A.
When the discharge from a food establishment causes an obstruction,
damage, or any other impairment to the treatment works, or causes
any expense, fine, penalty, or damage of any nature whatsoever to
the Borough, the inspecting official shall invoice the owner/user
for the costs incurred by the Borough. If the invoice is not paid
within seven days of receipt, the inspecting official shall notify
the Borough Attorney to take all actions as shall be appropriate to
seek reimbursement.
B.
An inspection fee of $100 shall be imposed for all inspections performed
by an inspecting official because of a complaint and/or violation
against a food establishment and/or manufacturer, distributor, or
processor.
C.
For each reinspection carried out pursuant to an unresolved complaint
and/or violation a fee of $200 will be imposed.
D.
Any person who violates any section of this chapter is subject to the following fines as set forth in the North Haledon Borough Code § 1-15 (General penalty established): A fine not less than $100 and not exceeding $2,000, imprisonment for a period not exceeding 90 days, a period of community service not exceeding 90 days, or a combination thereof.
