Grease Traps and Interceptors

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1 Grease Traps and Interceptors Dorchester County Water and Sewer

2 Introduction Fats, oils, and greases (FOG) can build up in sewer pipes, resulting in costly and messy overflows. It is bad for business, the environment, and public health. Raw sewage back ups can cause: The loss of business Costs from clean up, repair, and reimbursements Higher insurance Fines and penalties In order to help prevent the release of FOG into the sewer system, all commercial food service facilities, including restaurants, motels, hotels, cafeterias, bakeries, bars, schools, etc. discharging food preparation wastewaters into the Dorchester County Wastewater Treatment System must operate a Grease Trap or Grease Interceptor. Sewer overflow from grease

3 What is FOG? How does FOG cause sewer backups?

4 Grease Interceptor Requirements All food service establishments are required to have a grease trap or grease interceptor. Establishments whose grease handling facilities are not in accordance with the Dorchester County Water and Sewer Ordinance may be required to install, operate, and maintain a new grease interceptor or trap that complies with the requirements. All new and existing grease interceptors should meet the following criteria: Interceptor design and location Grease interceptors should have a minimum of two compartments and should be capable of separation and retention of grease and storage of settled solids. The outlet should be equipped with an extended elbow or sanitary tee terminating 6 to 12 above the tank floor. Both chambers must be accessible from the surface. Two manhole lid and rims (Pamrex cover and frames) will be utilized for access to the grease interceptor. The minimum access opening dimensions should be of 24 in diameter. Two (2) access openings are required (to observe the inlet and the outlet pipes). Lids should be opened with ease by one person. The manhole ring and cover access over each compartment should be installed at the owners/operators sole expense. Interceptors should be located in accordance with Environmental Protection Agency (EPA) Guidance Document, On Site Wastewater Treatment and Disposal Systems Chapter 8. This generally means underground and within 5 of the perimeter of the building and provides easy access at all times for inspections, cleaning and proper maintenance. Interceptor capacity The size of the interceptor will be calculated using a minimum of 20 gallons of tank capacity multiplied by the total number of seats. This will equal the minimum capacity of tank needed. In no case will an interceptor be less than 1000 gallons. An approval letter for each new trap/interceptor will be issued by the Department prior to issuing a building permit. Where sufficient capacity cannot be achieved with a single unit, installation of a second (1,000 gallon) grease interceptor hooked in series will be required. Grease Interceptor Specs

5 Maintenance Interceptor pumping frequency Each establishment will determine the frequency at which their grease interceptor is cleaned, but all grease interceptors must be opened, inspected, pumped, and cleaned a minimum of every quarter (every 3 months) by the establishment. In addition to the required quarterly pumping, each establishment must determine an additional frequency at which its grease interceptor(s) must be pumped according to the following criteria: When floatable grease layer exceeds six inches (6 ) in depth. When the settled solids layer exceeds eight inches (8 ) in depth. When the total volume of captured grease and solid material displaces more than 20% of the capacity of the interceptor. When the interceptor is not retaining/capturing oils and grease; or the removal efficiency of the device, as determined through sampling and analysis, is less than eighty percent (80%). Disposal Wastes removed from each grease interceptor should be disposed of at a facility permitted to receive such wastes. Neither grease nor solid waste materials removed from the interceptors should be returned to any grease interceptor, private sewer line, or to any portion of the Department s wastewater collection system or Water Reclamation Facility. Record Keeping Each establishment must maintain a logbook in which a record of all interceptor maintenance and cleaning is entered, including the date and time of the maintenance, details of any repairs required and dates of repair completion and any other records pertaining to the interceptor. Procedures for scheduled cleaning and Grease Hauler information should be kept in this log book. This log book must be made available for review upon request by the County Inspector. It is the responsibility of each establishment to properly maintain and clean their grease interceptor.

6 Inspections Regular Inspections A County Inspector will inspect establishments on both an unscheduled and unannounced basis every quarter (every 3 months) or more frequently as needed. The inspection will include all equipment, food processing, and storage areas and will include a review of the processes that produce wastewater discharged from the facility through the grease trap/interceptor. The County Inspector will record all observations in a written report. Any deficiencies will be noted including but not limited to grease trap operations, logbook entries, condition of the entry point of wastewater into the sewer system and any repairs as may be needed. The establishment will receive a report of any deficiencies that needs the attention of the owners. A re-inspection may be scheduled. Violations and Re-inspections The establishment will be notified of any deficiencies or violations noted during the regular inspection. A deadline will be assigned for when the violation must be resolved, and a reinspection will be scheduled. In a worst case scenario, the water or sewer service can be terminated if a deficiency or violation is not addressed by the establishment.

7 Enforcement Enforcement actions against establishments in violation will be as follows: Notice of Violation A Notice of Violation (NOV) will be issued to an establishment for any one or more of the following reasons: 1. Failure to properly maintain the oil and grease interceptor or trap. 2. Failure to make needed repairs to their grease interceptor or trap even after given ample instruction and allowing grease to enter the wastewater system. 3. Failure to provide logs, files, records, or access for inspection or monitoring activities. 4. Failure to report pumping activities when requested. 5. Any other failure to comply with the requirements of this ordinance. Notice of Violation (NOV) Response Any establishment issued an NOV shall respond to the Department in writing within 10 working days of receipt of the NOV describing how the noncompliance occurred and what steps will be taken to prevent the recurrences of the noncompliance. If an establishment has a violation or continues to have violations or fails to initiate/complete corrective action in response to a NOV, then the Department may pursue one or more of the following options: 1. Dispatch the County Vac truck (a permitted grease hauler) to pump the grease interceptor. 2. Impose an administrative order and fee. 3. Require Best Management Practice (BMP) Training. All establishments that receive NOVs or Administrative Orders may be required to send both managerial and other staff to an approved training session regarding BMPs. 4. Disconnection of sewer and/or water service to the establishment. Fees Type of Fee Cost Grease Trap Origination Fee $25 Grease Trap Quarterly Inspection Fee $50 1 st Grease Trap Re-Inspection Free 2 nd Grease Trap Re-Inspection $100 3 rd Grease Trap Re-Inspection $300 Grease Interceptor Pumping $800

8 Best Management Practices (BMPs) Help keep the sewer and grease interceptors clean by following these BMPs. Proper disposal of Fats, Oils, and Grease (FOG) Kitchen FOG belongs in the trash, a grease interceptor, or a recycling container. Keep FOG in its place and out of the plumbing, public sewer, and drainage systems. O Never dump used cooking oil down the drain. O Never use hot water, detergent, or degreasers to flush FOG down the drain; this pushes grease into the pipe where it will cool, congeal, and clog the sewer. O Never dump FOG (or anything!) on the street, parking lot, or into storm drains. O Clean up any spills or leaks immediately using dry methods. O Prevent odor, rats, and other pests with clean, closed rendering containers and dumpsters. O Schedule frequent FOG pickup or service. O Keep records of training, cleaning, service, preventative maintenance, and inspections. Dry clean up Before washing with water, use dry clean up methods to control FOG and food waste. O Scrape or wipe instead of washing food waste from utensils, fixtures, and equipment. O Use rubber scrapers to remove FOG from cook-ware and serving surfaces. O Scrape food waste into trash bins with plastic liners. O Soak up oil and grease under fryer baskets with paper.

9 O Sweep floors before mopping. O Wipe down work areas with paper towels. O Place disposal or recycling containers in easy reach for kitchen employees. O Sweep instead of hosing down parking lots, sidewalks, and outside areas. Dry clean up methods have many benefits. Dry floors are safer than slick floors that may cause employees to slip and fall. Dishwashing, work areas, floors, and spills After dry scraping, wiping, and sweeping, use these BMPs to keep FOG and food waste out of drains and sewers. O Keep work areas clean. O Install screens, baskets, or strainers in sink and floor drains to catch food debris. O Prewash with cold water. O Wash floor mats and greasy equipment in an area that drains to an approved grease interceptor not outside. O Never pour grease or oil into sinks, floor drains, or onto a parking lot or street. O Never mop or force food debris down the drain. O Keep uncontained liquid waste out of trash or dumpster bins. O Provide proper equipment to handle FOG. O Be careful not to drop or splash fats, oils, and grease. O Keep a spill kit with absorbent materials nearby. O Clean up spills immediately.

10 Interceptor Additives Any chemicals, enzymes, emulsifiers, live bacteria or other grease cutters or additives shall be approved by the Director prior to their use by the establishment or the grease hauler. Material Safety Data Sheets (MSDS Sheets) and any other applicable information concerning the composition, frequency of use and mode of action of the proposed additive shall be sent to the Department together with a written statement outlining the proposed use of the additive(s). Based upon the information received, the Department will permit or deny the use of the additive in writing. Permission to use any specific additive may be withdrawn by the Department at any time. Myths Wash Grease with Soap Fact: Even though soap breaks up grease, it loses its effectiveness downstream, allowing grease to solidify on sewer pipe walls. Pour hot water into the drain to dissolve oil or grease Fact: That just pushes oil or grease deep into the sewer pipe where it cools and coats the inside. Eventually, the pipe will clog and could cause raw sewage to back up into the building. Pour cooking oil at room temperature Fact: Cooking oil floats on water and adheres to the sewer pipes. Never pour it down the drain! If the sewers back up, the County will fix it Fact: Owners are responsible for any damage or back up of the public sanitary sewer or drainage system. They must pay for cleanup and repair and may be subject to fines and penalties.

11 Legal Responsibility Any violation of the Dorchester County Water and Sewer Ordinance is unlawful and any person found to be in violation, will be deemed guilty of a misdemeanor per SC Code of Laws and upon conviction, will be punished by a fine not to exceed $ or imprisonment for not more than 30 days. Each day such violation remains uncorrected, will be deemed a separate offense. In addition to the penalties provided herein, the Department may recover reasonable attorney s fees, court costs, court reporter s fees and other expenses of litigation by appropriate suit at law against the person found to have violated this ordinance or the orders, rules, and regulations To review the entire grease trap/interceptor requirements and procedures, check out the Dorchester County Water and Sewer Ordinance Division 16. Grease, Oil, and Sand Interceptors Standards at umentid=3804

12 For more information contact: Ashley Gosnell Pretreatment and Technical Administrator Dorchester County Water and Sewer FAX

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