Chapter 15.05
FATS, OILS AND GREASE
Sections:
15.05.010 ADMINISTRATION.
15.05.020 PURPOSE.
15.05.030 APPLICABILITY.
15.05.040 DEFINITIONS.
15.05.050 GREASE INTERCEPTOR REQUIREMENT.
15.05.060 STANDARDS.
15.05.070 ENZYMES, BACTERIA AND OTHER AGENTS.
15.05.080 INSPECTION, MONITORING AND REPORTING.
15.05.090 VIOLATION - PENALTY.
15.05.010 ADMINISTRATION.
The provisions of this chapter shall be administered by the Director of Public Works and Utilities or his or her designee. (Ord. 5009 §2 (part), 2007)
15.05.020 PURPOSE.
The purpose of this chapter is to aid in the prevention of sanitary sewer blockages and obstructions from contributions and accumulation of animal- or vegetable-derived fats, oil and greases discharged to the sanitary sewer system from industrial or commercial establishments, particularly food preparation and serving facilities.
The objectives of this program are to use reasonable and technically feasible controls to:
(a) Eliminate sanitary sewer overflows.
(b) Reduce the amount of fats, oils and grease discharged to the sanitary sewer collection system.
(c) Reduce maintenance costs for the sanitary sewer collection system.
(d) Improve operation of the sanitary sewer collection system. (Ord. 5009 §2 (part), 2007)
15.05.030 APPLICABILITY.
This chapter applies to all food processing establishments, food sales establishments, food service establishments and any other facility that discharges polar grease to the sanitary sewer collection system and is located within the boundaries of the City of Bremerton’s wastewater collection system on or after the effective date of the ordinance codified in this chapter. (Ord. 5009 §2 (part), 2007)
15.05.040 DEFINITIONS.
"Best management practices (BMPs)" means a technique or methodology that, through experience and research, has proven to reliably lead to a desired result.
"City" means City of Bremerton.
"Facility" means any food processing establishment, food sales establishment, or food service establishment.
"Fats, oils and greases" means organic compounds derived from animal and/or plant sources that contain multiple carbon triglyceride molecules. These substances are detectable and measurable using analytical procedures established in Title 40 of the Code of Federal Regulations Part 136 (40 CFR 136). Commonly referred to as "polar."
"Food" means any raw, cooked, or processed edible substance, ice, or ingredient used or intended for use or sale in whole or in part for consumption.
"Food processing establishment (FPE)" means a commercial establishment in which food is manufactured or packaged for consumption.
"Food sales establishment (FSE)" means retail and wholesale grocery stores, retail seafood stores, food processing plants, bakeries, confectioneries, fruit, nuts and vegetable stores and places of business and similar establishments, mobile or permanent, engaged in the sale of food primarily for consumption off premises.
"Food service establishments (FSE)" means any establishment for the preparation and serving of meals, lunches, short orders, sandwiches, frozen desserts, or other edible products and/or are required to have a Food Business Permit issued by Kitsap County Department of Health. The term includes: restaurants, coffee shops, cafeterias, short order cafes, luncheonettes, taverns, lunchrooms, places which manufacture retail sandwiches, soda fountains, institutional cafeterias, catering establishments, food vending vehicles, and operations connected therewith; and similar facilities by whatever name called.
"Grease" means rendered animal fat, vegetable shortening, and other such oily matter used for the purposes of and resulting from preparing and/or cooking food.
"Grease removal unit" means a device designed to separate fats, oils, and grease from liquid waste prior to the wastewater entering the sanitary sewer system.
"Grease interceptor" means an interceptor of at least seven hundred fifty (750) gallon capacity whose rated flow exceeds fifty (50) gallons per minute (gpm) to serve one (1) or more fixtures and which is remotely located underground and outside of a food service facility. It is designed to collect, contain or remove food wastes and grease from the waste stream while allowing the balance of the liquid waste ("gray water") to discharge to the wastewater collection system by gravity.
"Grease trap" means a device located inside a food service facility designed to retain grease from one (1) to a maximum of four (4) fixtures whose rated flow is fifty (50) gallons per minute (gpm) or less. It is designed to collect, contain or remove food wastes and grease from the waste stream while allowing the balance of the liquid waste to discharge to the wastewater collection system by gravity or mechanical means.
"Minimum design capability" means the design features of a grease interceptor and its ability to or the volume required to effectively intercept and retain greases from grease-laden wastewaters discharged to the sanitary sewer system.
"Nonpolar (mineral origin)" means any water or waste which contains more than one hundred (100) parts per million (1,000,000) by weight of fat, oil or grease as measured using analytical procedures established in 40 CFR Part 136.
"Polar (animal and vegetable origin)" means any water or waste which has visible fats, oils or grease floating on the surface or adhering to the sides of the sample containers.
"Rendering/disposal company." Any facility that has a grease interceptor shall utilize a licensed rendering and disposal company.
"Uniform Plumbing Code (UPC)" governs the requirements for the installation, alteration, removal, replacement, repair or construction of all plumbing.
"User" means any person who contributes, causes or permits the contribution of wastewater into the City of Bremerton sanitary sewer system. (Ord. 5009 §2 (part), 2007)
15.05.050 GREASE INTERCEPTOR REQUIREMENT.
(a) Fats, Oils and Grease Control Program. All facilities are required to submit a fats, oils and grease control program. The goal of the program is to implement reasonable and technically feasible controls of free-floating fat, oil and grease. The basic components of the program should include:
(1) A written program articulating management and corporate support for the plan and a commitment to implement planned activities and achieve established goals through the implementation and enforcement of best management practices.
(2) A description of the facility type and a summary of the products made and/or service provided.
(3) A description of current reduction, recycling and treatment activities.
(4) Schematics of the process areas illustrating drains and discharge points connected to the sanitary sewer.
(5) Specific performance goals and implementation schedule.
(6) Initial training for new employees and refresher training every six (6) months.
(b) New Facilities. On or after the effective date of the ordinance codified in this chapter, food processing establishments, food sales establishments, or food service establishments which are newly proposed or constructed shall be required to install, operate and maintain an approved type and adequately sized grease interceptor necessary to maintain compliance with requirements as described in the standards for interceptor/grease trap of this chapter.
(c) Existing Facilities with Grease Removal. On or after the effective date of the ordinance codified in this chapter, existing food processing establishments, food sales establishments, or food service establishments shall be permitted to operate and maintain existing grease interceptors or grease traps; provided, that the equipment is in efficient operating condition. All such establishments are required to develop and implement best management practices (BMPs) to reduce the quantity of fats, oil and grease discharged to the sanitary sewer collection system. Any facilities that are known to cause grease-related cleaning activities in the sanitary sewer, a grease-related sanitary sewer overflow or fail to implement and enforce BMPs will be required to install a properly sized and functioning grease interceptor designed to meet the City’s grease control requirements as described in the standards for interceptor/grease trap of this chapter. (Polar and nonpolar fats, oils and greases in amounts that cause a visible sheen on the discharge or in the public sewer system, a build-up of grease in any public sewer facility, which accumulations, either alone or in combination with other discharges, cause an obstruction of the public sewer system or any water or waste which contains more than one hundred (100) parts per million (1,000,000) by weight of fats, oils and grease as measured using analytical procedures established in 40 CFR Part 136.) Installation must be completed within ninety (90) calendar days from notification by the City or as otherwise specified by other governing agencies.
(d) Existing Facilities without Grease Removal. Any food processing establishments, food sales establishments, or food service establishments that expand by twenty-five (25) percent their seating capacity for food service shall be required to install, operate and maintain an approved type and adequately sized grease interceptor necessary to maintain compliance with requirements as described in the standards for interceptor/grease trap of this chapter.
(e) Existing Facilities with/without Grease Removal. Establishments that:
(1) Expand by twenty-five (25) percent their seating capacity for food service; or
(2) Renovate or remodel with a valuation greater than or equal to twenty-five (25) percent of the building’s assessed value using the current year as recorded by the Kitsap County Assessor’s office (accumulative during any sixty (60) month period); or
(3) Are known to cause grease-related cleaning activities in the sanitary sewer; or
(4) Contributed to a grease-related sanitary sewer overflow; or
(5) Fail to implement and enforce BMPs;
will be required to install a properly sized and functioning grease interceptor designed to meet the City’s grease control requirements as described in the standards for interceptor/grease trap of this chapter. (Polar and nonpolar fats, oils and greases in amounts that cause a visible sheen on the discharge or in the public sewer system, a build-up of grease in any public sewer facility, which accumulations, either alone or in combination with other discharges, cause an obstruction of the public sewer system or any water or waste which contains more than one hundred (100) parts per million (1,000,000) by weight of fats, oils and grease as measured using analytical procedures established in 40 CFR Part 136.) Installation must be completed within ninety (90) calendar days from notification by the City or as otherwise specified by other governing agencies.
(f) Variance from Grease Interceptor Requirements. Grease interceptors required under this chapter shall be installed unless the City authorizes the installation of a grease trap or other alternative pretreatment technology after determining that the installation of a grease interceptor would not be feasible due to space constraints or other considerations. The facility bears the burden of demonstrating that the installation of a grease interceptor is not feasible and that the variance will not cause the facility any problems in meeting the requirements as described in the standards for interceptor/grease trap of this chapter. (Polar and nonpolar fats, oils and greases in amounts that cause a visible sheen on the discharge or in the public sewer system, a build-up of grease in any public sewer facility, which accumulations, either alone or in combination with other discharges, cause an obstruction of the public sewer system or any water or waste which contains more than one hundred (100) parts per million (1,000,000) by weight of fats, oils and grease as measured using analytical procedures established in 40 CFR Part 136.) The request for an alternate grease removal device or grease trap shall contain the following information:
(1) Detailed explanation of the reason(s) that the installation of a grease interceptor is not feasible.
(2) Location of the sanitary sewer main in relation to available exterior space outside the building.
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. Any alternative technology must result in a discharge that meets the requirements as described: polar and nonpolar fats, oils and greases in amounts that cause a visible sheen on the discharge or in the public sewer system, a build-up of grease in any public sewer facility, which accumulations either alone or in combination with other discharges cause obstruction of the public sewer system or any water or waste which contains more than one hundred (100) parts per million (1,000,000) by weight of fats, oils and grease as measured using analytical procedures established in 40 CFR Part 136. The City, prior to installation, must approve any alternative pretreatment technology. (Ord. 5009 §2 (part), 2007)
15.05.060 STANDARDS.
(a) Grease Interceptor.
(1) Each facility is solely responsible for the cost of the grease interceptor installation, inspection, cleaning and maintenance.
(2) Grease interceptor sizing and installation shall conform to the requirements contained in the current edition of the Uniform Plumbing Code (UPC) or other criteria as determined on a case-by-case basis based on review of relevant information, including, but not limited to, grease interceptor performance, waste stream characteristics, facility location, maintenance needs, and/or inspection needs. The aforementioned determinations may or may not conform to the Uniform Plumbing Code construction standards or sizing criteria for grease interceptors or similar devices. The minimum capacity of any exterior grease interceptor will be one thousand five hundred (1,500) gallons unless approved by the Director of Public Works. Supporting sizing calculations shall be submitted to the City.
(3) Grease interceptors shall be designed using standard engineering principles for sedimentation and flotation in gravity separators. The grease interceptor will have a minimum of two (2) compartments with fittings designed for grease retention.
(4) Grease interceptors shall be installed in accordance with City standard details.
(5) Grease interceptors shall be installed at a location where it is easily accessible for sample collection, inspection, and cleaning and removal of retained grease. The grease interceptor may not be installed in any part of the building, unless preapproved, and the location must meet the approval of the City.
(6) Grease interceptors shall be located in the food service establishment’s lateral line between all fixtures which may introduce grease into the sanitary sewer and the connection to the sanitary sewer collection system. Such fixtures shall include but not be limited to sinks, dishwashers, floor drains for food preparation and storage areas, mop sinks, and any other fixture which is determined to be a potential source of grease.
(7) Grease interceptors must be vented.
(8) Flushing the grease interceptor with water having a temperature in excess of one hundred forty (140) degrees Fahrenheit is prohibited (maximum temperature for affect on concrete).
(9) Grease interceptors shall be equipped with a sampling port at the outlet of the interceptor. Inspection tees and manholes must enable the utility to monitor and test the discharge for compliance with utility requirements or to allow monitoring and testing in accordance with the rules and regulations of other federal, State or local agency having governmental or contractual jurisdiction within the utility service area.
(10) Access manholes, with a minimum diameter of twenty-four (24) inches, shall be provided over each chamber and sanitary tee. The access manholes shall extend at least to finished grade and be designed to prevent water inflow or infiltration. The manholes shall also have readily removable covers to facilitate inspection, cleaning and removal of retained grease and sample collection. Riser maximum will not exceed twenty-four (24) inches.
(11) Grease interceptors shall be considered out of compliance if the total volume of grease and solids displaces more than twenty-five (25) percent of the effective volume of the final chamber of the interceptor. Grease interceptors must be serviced and emptied of accumulated waste content as required maintaining a minimum design capability or effective volume, but not less than once every ninety (90) calendar days. If a facility determines that cleaning every ninety (90) calendar days is unnecessary in order to remain in compliance with requirements, the facility may make a written application for a variance from the cleaning schedule.
(12) Sanitary wastes (restroom wastes) cannot be introduced into the grease interceptor.
(13) Any facility that has a grease interceptor shall maintain a pumping contract with a licensed grease pumping company. The pumping company will pump the interceptor on a regular schedule without notification from the food service. The pumping company will notify the City if the contract is canceled by either party.
(14) Wastes removed from a grease interceptor shall be disposed of at a facility permitted to receive such waste. Neither grease, solids nor liquids removed from grease interceptors shall be returned to any grease interceptor, private sanitary sewer line, any portion of the sanitary sewer collection system or any portion of the stormwater system.
(15) All facilities shall maintain a written record of inspection and maintenance activities and the rendering/disposal company manifest for a minimum of three (3) years. All such records shall be submitted to the City and made available for on-site inspection during all operating hours.
(b) Grease Trap. Each facility is solely responsible for the cost of the grease trap installation, inspection, cleaning and maintenance.
(1) Grease trap sizing and installation shall conform to the requirements contained in the current edition of the Uniform Plumbing Code or other criteria as determined on a case-by-case basis based on review or relevant information, including, but not limited to, grease trap performance, waste stream characteristics, facility location, maintenance needs, and/or inspection needs. The aforementioned determinations may or may not conform to the Uniform Plumbing Code construction standards or sizing criteria for grease traps or similar devices.
(2) Grease traps shall be designed using standard engineering principles for sedimentation and flotation in gravity separators.
(3) Grease traps shall be installed in accordance with City standard details.
(4) Grease traps shall be installed at a location where it is easily accessible for sample collection, inspection, and cleaning and removal of retained grease.
(5) Grease traps shall be located in the food service establishment’s lateral line between all fixtures which may introduce grease into the sanitary sewer and the connection to the sanitary sewer collection system. Such fixtures shall include sinks, drains and other fixtures for food preparation and storage areas, and any other fixture which is determined to be a potential source of grease. Fixtures such as waste disposal units and dishwashers shall not be connected to the grease trap.
(6) Flushing the grease trap with water having a temperature in excess of one hundred forty (140) degrees Fahrenheit is prohibited.
(7) Grease traps shall be equipped with a device to control the rate of flow through the unit. The rate of flow shall not exceed the manufacturer’s rated capacity recommended in gallons per minute for the unit.
(8) Grease traps shall be considered out of compliance if the total volume of grease and solids displaces more than twenty-five (25) percent of the effective volume of the chamber. The facility and inspector will determine and document the mutually agreed upon maintenance schedule and complete debris removal frequency.
(9) Sanitary wastes (restroom wastes) cannot be introduced into the grease trap.
(10) Neither grease, solids nor liquids removed from grease traps shall be returned to any grease trap, private sanitary sewer line, any portion of the sanitary sewer collection system or any portion of the stormwater system.
(11) All facilities shall maintain a written record of inspection and maintenance activities for a minimum of three (3) years. All such records shall be made available for on-site inspection by representatives of the City during all operating hours. (Ord. 5009 §2 (part), 2007)
15.05.070 ENZYMES, BACTERIA AND OTHER AGENTS.
The direct addition into the building plumbing, grease trap or interceptor of enzymes, chemicals or other agents designed to emulsify the grease compounds is prohibited. Grease trap or interceptor design and sizing criteria are based on gravimetric separation for grease and solids removal. The addition of enzymes or chemical emulsion agents would impede the gravimetric separation and defeats the purpose of the grease trap or interceptor. Any attempt to modify the trap or interceptor into a biological reactor by adding bacterial or microbial agents is also prohibited. (Ord. 5009 §2 (part), 2007)
15.05.080 INSPECTION, MONITORING AND REPORTING.
(a) The City shall inspect food processing establishments, food sales establishments, or food service establishments on both a scheduled and unscheduled, unannounced basis to determine whether the requirements set forth in this chapter are being met.
(b) Food processing establishments, food sales establishments, or food service establishments shall allow City officials and other duly authorized employees or agents of the City bearing proper credentials and identifications access at all reasonable times or during normal hours of operation to all parts of the premises for the purpose of inspection, observation, records examination, measurement, sampling and testing in accordance with the provisions of this chapter. The City shall have the right to set up on any user’s property devices necessary for conducting wastewater sampling inspection, compliance monitoring and/or metering operations. All costs for laboratory collection and analysis shall be the responsibility of the food processing establishments, food sales establishments, or food service establishments.
(c) Each food processing establishment, food sales establishment, or food service establishment shall retain maintenance records with the following information for each grease removal device located on the premises. The records shall be kept a minimum of three (3) years and provided to the city upon request.
(1) Date of service.
(2) Volume pumped (gallons).
(3) Name of waste hauler.
(4) Waste disposal location. (Ord. 5009 §2 (part), 2007)
15.05.090 VIOLATION - PENALTY.
(a) Any violation of any provision of this chapter constitutes a civil violation under Chapter 1.04 BMC for which a monetary penalty may be assessed and abatement may be required as provided therein.
(b) In addition to, or as an alternative to, any other penalty provided in this chapter or by law, any person who violates any provision of this chapter shall be guilty of a misdemeanor pursuant to BMC 1.12.020(2). (Ord. 5009 §2 (part), 2007)