§ 154-297.01. Food processing, sales, and/or service establishment (grease trap) regulations/new installation.

(a)

Permit required. For new construction after the effective date of this section and after the issuance of a plumbing permit issued by the bureau of buildings, the owner or operator (hereinafter called the user) of a food processing, sales, or service establishment which discharges wastewater into the city's sewer system shall obtain a food service wastewater discharge permit. This permit shall be obtained prior to the issuance of any business license issued by the city. Failure to obtain the food service wastewater discharge permit shall be grounds for revocation of the city business license.

(1)

Annual fee. There will be an annual permit fee for a food service wastewater discharge permit as set forth in the schedule below:

Number of Grease Traps	Fee
0—5	$ 300.00
6—10	600.00
11—15	900.00
16—20	1,200.00
21—25	1,500.00
26—30	1,800.00
31—35	2,100.00
36—40	2,400.00
41—45	2,700.00
46—50	3,000.00
51—55	3,300.00
56—60	3,600.00

 

For each five additional grease traps in excess of 60 traps, the maximum fee shall be increased by $300.00.

(2)

A re-inspection fee of $100.00 dollars per each trap shall be charged for any facility that fails any grease trap inspection, in addition to any fines that may be imposed by the courts for any other violations as provided in this section.

(3)

The commissioner will evaluate these fees annually, based on the cost to the city of operation and maintenance, and adjust such fees administratively to ensure full cost recovery; provided however, a fee increase of less than ten percent per year shall not require approval of the city council. Any such fee adjustment shall be posted in the office of the municipal clerk and permittees shall be given written notice prior to the time for renewal of annual permits.

(4)

Application. All information requested in the food service wastewater discharge permit application shall be certified by the applicant as true and complete prior to review for approval. The application shall apply to all grease traps located at the same facility having the same street address and operated by the same owner and/or management (referred to as "user"). Each grease trap shall be identified by a unique identifier selected and noted in the application by the user. The commissioner shall review completed applications for approval within 30 days of receipt.

(5)

Permit conditions may include, but are not limited to, the following:

a.

Permit duration;

b.

Permit fee;

c.

Permit non-transfer;

d.

Frequency of inspections;

e.

Pretreatment requirements;

f.

Maintenance requirements;

g.

Limitations on time or rate of discharge;

h.

Compliance schedules;

i.

Requirements for maintenance of records and submission of reports;

j.

Statement of permission to the commissioner and other duly authorized employees of the city to enter upon the user's property without prior notification for the purposes of inspection, observation, photography, records examination and copying, measurement, sampling or testing; and/or

k.

Other conditions deemed necessary by the commissioner to ensure compliance with this article or other applicable ordinances, laws, or regulations.

(6)

Denial of permit. If a permit for a location is denied, the applicant will be notified within 60 calendar days of the commissioner's determination to deny the application.

a.

Notification. The applicant will be advised in writing of the specific cause for the denial.

b.

Process. An applicant who is denied a permit under this article shall have the right to appeal such denial to the mayor. The appeal shall be filed within three business days after the notice of denial is received.

(b)

Grease trap requirements. All food service, sales and processing establishments, except for small areas designated as break areas or the equivalent and/or industrial user's wastewater discharge regulated under the pretreatment ordinance, discharging wastewater containing fats, oils and grease (FOG) to the city's sewer collection system and water pollution control facilities shall install, operate, and maintain a sufficiently sized "grease trap" necessary to achieve and maintain compliance as indicated below:

(1)

Outdoor grease traps requirements.

a.

Grease traps for new food processing, sales, or service establishments shall have a capacity not less than two 1,500 gallon traps in series for a total capacity of 3,000 gallons. See City of Atlanta Detail entitled Recommended Grease Trap Design.

Exceptions:

1.

Limited space available to install outside grease traps. The commissioner may approve the installation of a single 1,500-gallon grease trap in cases where site conditions prevent the installation of two 1,500-gallon traps in series.

2.

Seating capacities of 100 persons or less. The commissioner may approve the installation of a single 1,500-gallon grease trap in facilities having a seating capacity of 100 persons or less. See City of Atlanta Detail entitled Recommended Grease Trap Design.

3.

Indoor grease trap. The commissioner may approve the installation of indoor grease traps provided the establishment is not equipped with a dishwasher and/or food waste grinder. All indoor traps shall be sized and installed in accordance with the following Tables I, II, and III, which have been extracted from Plumbing and Drainage Standard PDI-6101, Testing and Rating Procedure for Grease Interceptors with Appendix of Sizing and Installation Data, 1996 or as updated from time to time.

(2)

It is prohibited to discharge the following materials into an indoor grease trap:

a.

Wastewater with a temperature higher than 140 degrees Fahrenheit.

b.

Wastewater discharge from dishwasher.

c.

Acid or caustic trap cleaners.

d.

Wastewater discharge from garbage disposals.

Table I. Typical Sizes and Volumes of Sink Compartments

Fixture Compartment Size (Inches)	Number of Compartments	Drainage Load (Gallons)	Recommended PDI Size Grease Interceptor
18 × 12 × 6	1	4.2	7
16 × 14 × 8	1	5.8	7
20 × 18 × 8	1	9.4	10
18 × 16 × 8	2	15.0	15
20 × 18 × 8	2	18.7	20
30 × 20 × 8	1	15.5	20
24 × 20 × 12	1	18.7	20
22 × 20 × 8	2	23.0	25
22 × 20 × 12	2	34.0	35
48 × 24 × 12	2	44.9	50
22 × 20 × 12	3	51.4	70
22 × 20 × 12	4	68.6	70

 

Table II. Procedure for Sizing Indoor Grease Traps
(Flow rates shall be calculated based on a two minute drainage period)

Steps Formula		Example
1	Determine cubic content of fixture by multiplying length width × depth	A sink 48" length by 24" wide by 12" deep. Cubic content 48 × 24 × 12 = 13,824 cubic inches.
2	Determine capacity in gallons. 1 gal. = 231 cubic inches	Contents in gallons 13,824/231 = 59.8 gallons.
3	Determine actual drainage load. The fixture is normally filled to about 75% of capacity with water. The items being washed displace about 25% of the content, thus actual drainage load = 75% of fixture capacity	0.75 × 59.8 = 44.9 gallons.
>4	Determine flow rate and drainage period. In general, drainage period is the actual time required to completely drain the fixture. Flow rate = (Actual Drainage Load)/(Drainage Period)	Flow rates shall be calculated on the basis of a two-minute drainage period. Two-minute period 44.9/2 = 22.5 GPM flow rate.
5	Select indoor grease trap using the Following Table A1.2 for Sizing & Rating, which corresponds to the flow Rate, calculated. Note: Select next larger size when flow rate falls between two sizes listed.	For two-minute period: 22.5 GPM requires PDI size "25."

 

Table III. Sizing and Rating of Indoor Traps

PDI Size Symbol	4	7	10	15	20	25	35	50
Flow Rate GPM	4	7	10	15	20	25	35	50
Grease Capacity Pounds	8	14	20	30	40	50	70	100

 

(c)

Outdoor grease traps shall have the following design features. A tee inlet in which one tee branch extends a minimum of one foot below the liquid level, an outlet tee with a minimum submergence of 2/3 the liquid depth, a baffle to separate the trap into two compartments and two manhole access ways for inspection of inlet and outlet tees. The trap shall have cleanouts and be located for easy access for pump out and inspection. Dishwasher, floor drains, mop sink and food grinder wastewater shall be discharged to outdoor grease traps. See City of Atlanta Detail entitled Recommended "Grease Trap Design.

(d)

Alternative grease trap technologies.

(1)

The commissioner may approve the use of alternative grease trap technologies, e.g. skimmers, for controlling FOG discharges in lieu of a passive grease trap if he determines such device would be as effective or more effective. If approved, any such device must be wired directly to the circuit breaker and contain an audio and visual alarm that can only be reset by opening and servicing such device.

(2)

The user shall provide the following information to allow the commissioner to evaluate the proposed technology:

a.

A proposal that is specific for the food service, sales or processing establishment under consideration. The commissioner will not consider a general or generic proposal.

b.

Complete information regarding the performance, and proof of effectiveness of removing FOG of the proposed alternative grease trap technology, including specifications for maintenance service frequency and other performance related documents as may be required.

c.

The manufacturer's installation and operation manuals.

(3)

If approved, the user shall install and maintain such device in accordance with the manufacturer's installation and operation specifications; provided however, frequency of maintenance shall not be less than as specified in the user's permit.

(Ord. No. 2001-5, § II, 1-23-01; Ord. No. 2003-90, § 1(Exh. A), 9-10-03)