Food Service Facilities
Grease interceptors are required at Food Service Facilities that:
- Are newly constructed
- Undergo remodeling or a change in operations
Have had a sewage spill since May 20, 2001:
Remodeling is physical change to the facility that requires a permit, or involves any 1 or more combination of the following:
- Under-slab plumbing in the food processing area
- A 20% increase in the net public seating area
- A 20% increase in the size of the kitchen area
- Any change in the size or type of food preparation equipment
- Remodeling is physical change to the facility that requires a permit, or involves any 1 or more combination of the following:
- No Certificate of Use and Occupancy is issued to a facility that is required to have a grease control device until such device has been installed, inspected and approved.
- Food Facilities that remain in continuous operation and were never required to install an interceptor and have never caused a sewage spill can operate without an interceptor.
- Installation of food grinders at new food facilities is prohibited.
If it is impossible or impractical to install a grease interceptor, the owner shall agree to comply with such measures as the Building Official shall impose to mitigate the problems, including any combination of the following:
Installation of other devices, such as grease traps:
- Security and other assurances that appropriate maintenance will occur; and
- The posting of bonds or payment of such amounts of money as will reimburse the city for its costs in performing preventative or remedial work.
- Installation of other devices, such as grease traps:
- The owner and/or operator of a food facility with grease interceptor is required to keep all manifests, receipts, and invoices of all cleaning, maintenance, and grease removal of/from the grease control device for no less than 2 years.
- Food screens are required on all kitchen sinks and floor drains.