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
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.
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.