§ 42-146. Plumbing, sewage, grease traps, garbage grinders, drains.

(a)

Plumbing.

(1)

General. Plumbing shall be sized, installed and maintained in accordance with the plumbing code. There shall be no cross-connection between the potable water supply and any non-potable or questionable water supply nor any source of pollution through which the potable water supply might become contaminated.

(2)

Non-potable water system. A non-potable water system is permitted only for purposes such as air conditioning and fire protection and only if the system is installed according to law and the non-potable water does not contact, directly or indirectly, food, potable water, equipment that contacts food, or utensils. The piping of any non-potable water system shall be durably identified so that it is readily distinguishable from piping that carries potable water.

(b)

Sewage. Sewage, including liquid waste, shall be disposed of by a public sewage system. Non-water carried sewage disposal facilities are prohibited, except as permitted by TFER §229.170.(h) relating to temporary food service establishments or as permitted by the regulatory authority.

(c)

Grease traps.

(1)

Effect of section.

a.

The maintenance requirements of this section shall apply to all commercial food preparation and food service establishments that are equipped with some type of grease trap.

b.

Both the construction and maintenance requirements of this section shall apply to all new construction, changes in permit ownership or changes in occupancy.

(2)

Construction requirements.

a.

Every commercial food preparation and food service establishment, including, but not limited to, abattoirs, bakeries, boardinghouses, butcher shops, cafes, clubhouses, delicatessens, ice cream parlors, hospitals, hotels, restaurants, schools or similar places where meat, poultry, seafood, dairy products or fried foods are prepared or served shall discharge all wastes from sinks, dishwashers and drains into an approved and properly maintained and functioning grease trap before entering the sanitary sewer drain.

b.

No frying vats shall discharge into a grease trap.

c.

The grease-retaining capacity of each grease trap in pounds of grease shall be equal to twice the rate of flow capacity in gallons per minute of wastewater to remove and retain 90 percent of the grease discharged. Manufactured grease traps shall be selected to fit the flow rate requirements of the connected fixtures from the manufacturer's rating schedule, but not to exceed a total flow rating of 50 gallons per minute. In addition to the minimum retention rates above, the size, type and location of each grease trap shall be designed and installed in accordance with the manufacturer's instructions and the requirements of the plumbing code.

d.

When maximum efficiency grease removal is necessary, a dual chambered trap that separates then stores grease shall be utilized. The primary compartment shall hold seven times the maximum gallons-per-minute flow rate and the secondary shall hold five times this flow rate.

e.

The grease trap shall be easily accessible for cleaning and shall be installed as close as possible to the grease source and shall be equipped with a sample well for ease in sampling unless the construction of such trap makes the sample well unnecessary.

f.

Grease traps shall be located outside the food preparation area unless otherwise approved by the regulatory authority.

(3)

Maintenance requirements.

a.

All commercial food preparation and food service establishment operators shall cause the grease trap to be completely cleaned when full. Every grease trap shall be completely cleaned not less than once every three months.

b.

The operator shall post trip invoices with his food service establishment permit. The trip invoices shall contain the name and address of the food service establishment; the name and address of the licensed waste carrier; the name and address of the licensed disposal site; the signature of the operator of the establishment, the waste carrier and the disposal site; and the quantity and date of grease removal and disposal.

(d)

Garbage grinders. If used, garbage grinders shall be installed and maintained according to law.

(e)

Drains. Except for properly trapped open sinks, there shall be no direct connection between the sewage system and any drains originating from equipment in which food, portable equipment, or utensils are placed. Floor drains must be properly covered with drain grates.

(Ord. No. 9380, § 2, 7-11-02)