§ 8.46.040. Requirements for grease interceptors.

A.

The size and installation of grease interceptors shall comply with the requirements of the latest edition of the California Plumbing Code adopted by the City.

B.

Grease interceptors shall be constructed in accordance with a design approved by the City's Department of Planning and Building and shall have a minimum of two (2) compartments with fittings designed for the retention of grease.

C.

The owner or operator of a food facility shall install grease interceptors at a location easily accessible for inspection, cleaning and removal of grease and shall not install or allow them to be installed in any part of a building where food is handled. Owners or operators shall obtain the prior written approval for the location of grease interceptors from the City's Department of Health and Human Services.

D.

The owner or operator of a food facility shall empty grease interceptors of accumulated grease and other contents as necessary to maintain the minimum capacity or volume of the grease interceptor.

E.

The owner or operator of a food facility shall inspect the grease interceptor at least once each month or more frequently if ordered to do so by enforcement official when maintenance and repair of the grease interceptor is unsatisfactory.

F.

The owner or operator of a food facility shall ensure that the grease interceptor provides a minimum hydraulic retention time in accordance with the latest edition of the California Plumbing Code adopted by the City, and shall remove all accumulated grease cap and sludge pockets as necessary to allow the grease interceptor to perform at maximum efficiency.

G.

The owner or operator of a food facility shall keep the grease interceptor free from inorganic-solid materials including, but not limited to, grit, rocks, gravel, sand, eating utensils, cigarettes, shells, rags and similar things that could settle into the sludge pocket and reduce the effective volume of the grease interceptor.

H.

The owner or operator of a food facility shall not allow the discharge of sanitary waste through a grease interceptor.

I.

The owner or operator of a food facility shall provide a manhole having a minimum diameter of twenty-four inches (24″) to allow access over each chamber and sanitary tee of a grease interceptor. The manholes shall extend at least to finished grade and shall be designed and maintained to prevent water inflow or infiltration. The manholes shall have covers that can be removed readily for inspection, removal of grease and sampling of wastewater.

(Ord. 05 0003 § 1, 2005)