[Adopted 4-6-2021 by Ord. No. 3021-21]
To aid in the prevention of sanitary sewer blockages, backups
and obstructions from contributions and accumulation of fats, oils,
and greases into the sanitary sewer system from industrial or commercial
establishments, particularly food preparation and serving facilities.
As used in this article, the following terms shall have the
meanings indicated:
Waste vegetable oil, animal fat, grease, etc., that is recovered
from the wastewater that is discharged into a drain and grease trap.
Organic polar compounds derived from animal and/or plant
sources that contain multiple carbon chain triglyceride molecules.
These substances are detectable and measurable using analytical test
procedures established in the United States Code of Federal Regulations,
40 CFR 136, as may be amended from time to time. All are sometimes
referred to herein as "grease" or "greases."
Any permanently fixed location that prepares food for human
consumption that generates fat, oil or grease waste as a part of its
business within the Township and is licensed by the local health department,
in accordance with the Township Code.
A person or company licensed by the State of New Jersey to
pick up, remove and dispose of FOG in New Jersey.
A device for separating and retaining waterborne greases
and grease complexes prior to the wastewater exiting the trap and
entering the sanitary sewer collection and treatment system. These
devices also serve to collect settleable solids, generated by and
from food preparation activities, prior to the water exiting the trap
and entering the sanitary sewer collection and treatment system.
Representatives from the Health Department, Building Department,
and/or Department of Public Works.
Any person who contributes, causes, or permits the contribution
or discharge of wastewater into sewers within the Township's boundaries,
including persons who contribute such wastewater from mobile sources,
such as those who discharge hauled wastewater.
Grease derived from used cooking oil from the food industry
as typically found in frying oils from deep fryers.
All food establishments regulated under this article shall adhere
to best management practices dealing with fat, oil, and grease disposal
and shall educate their employees to these practices. Best management
practices include, but are not limited to the following:
A.
Training kitchen staff on grease-handling practices.
B.
Hanging grease-handling posters in the kitchen.
C.
Instructing employees that food waste shall be disposed of in the
trash and not in the sanitary sewer system.
D.
Providing ample paper towel dispensers for dry wiping grease from
spills, pots, frying, grilling equipment, and other surfaces saturated
with fat, oil, and grease residue.
E.
Using strainer baskets in sinks to catch food waste.
F.
Directing all drains from grease-producing sources to a properly
sized grease trap.
G.
Insuring that the hot water entering the grease trap is 140°
F. or less.
A.
All existing, proposed, or newly remodeled food establishments within
the Township of Maplewood shall be required to install, at the user's
expense, an approved, properly operated and maintained grease trap
or acceptable grease recovery system.
B.
The inspecting official may require that a grease trap in a food
establishment be upgraded to the current-day industry standards.
C.
Food waste, including fat, oil, and grease, cannot be discarded into
a slop sink, floor drain, toilet or any other plumbing fixture not
connected to a grease trap.
Access to grease traps shall be available during normal Township
business hours to allow for their maintenance and inspection by the
inspecting official. Access includes the ability to open the trap,
if the inspecting official requires access. Should an emergency situation
arise, the access shall be provided to the inspecting official immediately.
A.
Cleaning. The user, at the user's expense, shall maintain all grease
traps to assure proper operation and efficiency. Maintenance of grease
traps shall include the complete removal of all contents, including
floating materials, wastewater, bottom sludge and solids by a grease
hauler. Decanting or discharging of removed waste back into the trap
from which it was removed or any other grease trap, for the purpose
of reducing the volume to be disposed, is prohibited. Any needed repairs
shall be noted. Repairs shall be made at the user's expense.
B.
Cleaning frequency. The grease trap must be cleaned completely at
a minimum of every three months by a grease hauler, or more frequently,
as determined by the inspecting official, to prevent carryover of
grease into the sanitary sewer system.
C.
Disposal. The waste material from the grease trap must be discarded
in accordance with applicable state, county and local regulations.
The food establishment shall be responsible, after cleaning the grease
trap, to have the contents of the grease trap removed by a grease
hauler firm by the food establishment. In no way shall the waste material
removed from the grease trap be returned to any private or public
portion of the Township's sanitary sewer collection or waste management
receptacle systems.
D.
Inspection. Food establishment owners must employ at their own expense
one grease trap inspection by a licensed plumber, yearly. Copies of
all inspection reports, on a form to be prepared and supplied by the
Health Department, are to be submitted to the Health Department along
with the annual food license application on or before January 1 of
each year.
E.
Reporting. At a minimum the report from a licensed plumber must validate
the condition of the grease trap:
(1)
To ensure that waste oil and grease is being adequately removed,
from where the water is discharged into the sanitary sewer system.
(2)
That the grease trap is in good repair. If not, then confirmation
that the grease trap has been repaired and is in proper working order.
Indicate how this is remediated or resolved.
(3)
To ensure that there are no blockages or obstructions in the grease
trap or sanitary waste lines.
(4)
The owner must also provide, upon license renewal, the contact information
for their grease hauler and schedule of pickups.
A.
Maintenance log. The food establishment shall insure that proper
written documentation is established and maintained for 24 months
noting the name of the grease hauler, address, phone number, date
waste removed and volume in gallons, that the brown grease and yellow
grease was removed from the premises. A grease trap cleaning/maintenance
log indicating each cleaning of the grease trap for the previous 24
months shall be maintained by each food establishment and posted near
the grease trap. The maintenance log should also include dates of
inspection by the licensed plumber. The log shall be made available
to the inspecting official upon request.
B.
Retention of records. Each user shall retain all cleaning, maintenance
and disposal records for review by the inspecting official upon their
request. The records shall be retained for a twenty-four-month period
of time.
The inspecting official shall have the authority to perform
periodic inspections of those food establishments generating fat,
oil or grease in their operations and shall notify the user of any
additional required maintenance or repairs. Upon written notification
by the inspecting official, the user shall be required to perform
the maintenance or repair within the time period defined. Upon inspection
by the inspecting official, the user may be required to install, at
his expense, additional controls to provide a complete system which
prevents discharges of undesirable materials into the wastewater collection
system.
Any biological additive(s) placed into the grease trap or building
discharge line, including, but not limited to, enzymes, commercially
available bacteria, or other additives designed to absorb, purge,
consume, treat, or otherwise eliminate fats, oils, and grease in no
way are to be considered as a substitution to the maintenance procedures
required herein.
A.
Recovery of damages. When the discharge from a food establishment
causes an obstruction, damage, or any other impairment to the treatment
works, or causes any expense, fine, penalty, or damage of whatever
character or nature to the Township, the inspecting official shall
invoice the owner for same incurred by the Township. If the invoice
is not paid, the inspecting official shall notify the Township Attorney
to take such actions as shall be appropriate to seek reimbursement.
B.
Penalty. Any person who violates this article is subject to the following
fines:
(1)
First offense: up to $250 per day until corrected, plus reimbursement
of costs and damages.
(2)
Second offense: $500 per day until corrected, plus reimbursement
of costs and damages.
(3)
Third or more offense: $1,000 per day until corrected, plus reimbursement
of costs and damages, and possible closure of establishment due to
discharge of fats, oil, grease (FOG) and food solids into the Township
sanitary sewer system with reopening contingent to remediation.
(4)
Failure to follow the following shall result in a fine of $50 per day until corrected: the best management practices outlined in § 223-55; maintaining the grease hauler information as outlined in § 223-58C; inspection and reporting by a licensed plumber in § 223-58D and E; and the maintenance log as outlined in § 223-59A.
The remedies provided for in this article are not mutually exclusive.
The inspecting official may take any, all, or any combination of these
actions against a noncompliant person.
