[HISTORY: Adopted by the Board of Trustees of the Village of Rye Brook 9-14-2021 by L.L. No. 10-2021. Amendments noted where applicable.]
A. 
The discharge of fats, oils, grease, sand, grit and other harmful materials into the sanitary sewer system poses a threat to the health, welfare and safety of the residents and the environment of the Village of Rye Brook by reducing system reliability and requires additional maintenance efforts which increase cost.
B. 
The purpose of this chapter is to aid in the prevention of sanitary sewer blockages, backups and obstructions from contributions and accumulation of fats, oils, and grease into the sanitary sewer system from industrial or commercial establishments, particularly food preparation and serving facilities.
This chapter shall apply to all existing and new food establishments within the Village of Rye Brook.
As used in this chapter, the following terms shall have the meanings indicated:
BUILDING INSPECTOR
The Building Inspector, Assistant Building Inspector, Code Enforcement Officer of the Village of Rye Brook, or Superintendent of Public Works/Village Engineer or their designee.
FATS, OILS, AND GREASE
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.
FOOD ESTABLISHMENT
Any establishment which serves made-to-order food or beverages containing fats, oils and/or grease as defined herein for dine-in, takeout, or delivery. Food establishments shall include, but are not limited to, restaurants, cafes, fast-food establishments and food establishments within grocery stores, except as otherwise determined by the Building Inspector.
GREASE
A material comprised of fatty matter from animal or vegetable sources or hydrocarbons of petroleum origins.
GREASE TRAP/GREASE INTERCEPTOR
A device for separating and retaining waterborne fats, oils and grease and grease complexes prior to the wastewater exiting the trap and entering the sanitary sewer 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 system.
PERSON
Any individual person, firm, partnership, association, corporation, company, organization or legal entity of any kind, including public agencies and municipal corporations.
A. 
Introduction of any additives into any establishment's wastewater system for the purpose of emulsifying fats, oils and grease is prohibited.
B. 
Disposal of waste cooking oils into drainage pipes is prohibited. All waste cooking oils shall be collected and stored properly in receptacles such as barrels or drums for recycling or other acceptable methods of disposal.
C. 
Discharge of wastewater from dishwashers to any grease trap or grease interceptor is prohibited.
D. 
The use of biological additives for grease remediation or as a supplement to interceptor maintenance is prohibited, unless written approval from the Building Inspector.
E. 
Discharge of wastes from toilets, urinals, wash basins and other fixtures containing fecal materials to lines intended for grease interceptor service is prohibited.
F. 
Discharge of fats, oils and grease to toilets, urinals, wash basins and other fixtures is prohibited.
G. 
Discharge into the sanitary sewer system of any waste which has fats, oils and grease as well as solid materials removed from the grease control device is prohibited. Grease removed from grease interceptors shall be waste hauled periodically as part of the operation and maintenance requirements for grease interceptors. Licensed waste haulers or an approved recycling facility must be used to dispose of fats, oils and grease, including waste cooking oil.
H. 
Installation of food grinders are prohibited unless specifically allowed in writing by the Building Inspector.
I. 
No food waste disposal unit or dishwasher shall be connected to or discharged into any grease trap.
A. 
Grease trap installation generally. The Building Inspector may at any time require the installation and/or relocation of an internal or external grease trap at a food establishment, as he/she may deem necessary to maintain a particular building sewer pipe, any lateral sewer pipe or sewer main pipe free from obstructions caused by fats, oils or grease emanating from the food establishment. Food establishments required to install grease traps shall be given a reasonable amount of time to complete the installation.
B. 
Grease trap installation in all food establishments.
(1) 
In every case where a food establishment is preparing or selling food, a suitable internal or external grease trap conforming to the applicable building and plumbing codes must be installed.
(2) 
The Building Inspector may require that a grease trap in a food establishment be upgraded to the then current-day industry standards.
(3) 
Food waste, including fats, oils, and grease, cannot be discarded into a slop sink, floor drain, toilet or any other plumbing fixture not connected to a grease trap.
C. 
Additional requirements for new or remodeled food establishments. New or remodeled food establishments, at the discretion of the Building Inspector, may be required to install an external grease trap. For the purpose of this regulation, a remodeled food establishment is a food establishment that undergoes a renovation requiring the submittal of plans to the Village Building Department.
D. 
Grease trap requirements. Grease traps must be sized in accordance with the standards set forth in the Uniform Code of the State of New York.
A. 
All grease traps shall be maintained by the food establishment at the food establishment's expense. Such maintenance shall be performed such that all grease traps shall be maintained to assure proper operation and efficiency. All food establishments shall have all grease traps cleaned before the amount of grease exceeds 25% of the grease capacity of the grease trap or once every month for internal grease traps and once every six months for external grease traps, whichever comes first.
B. 
Maintenance of grease traps shall include the complete removal of all contents, including floating materials, wastewater, bottom sludge and solids. The 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.
C. 
Written logs, as well as all service reports by third party maintenance/service/plumbing professionals, of any repairs, inspections, maintenance, cleaning and pumpings of the grease trap(s) and/or grease trap plumbing shall be maintained on-site by the food establishment. The written logs and service reports shall include the date of service, the type of service, by whom, and the signature of the person performing the service. Said logs and service reports shall be made available on-site to the Building Inspector upon demand.
D. 
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, shall in no way be considered as a substitution to the maintenance procedures required herein.
All food establishments shall adhere to best management practices dealing with fats, oils, 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 fats, oils and grease handling practices. The food establishment shall maintain proper written documentation of all training, including the date of training, the training topic, name of attendees, and copies of any distributed training materials. Said documentation shall be made available to the Building Inspector upon demand.
B. 
Hanging fats, oils and 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 fats, oils and grease from spills, pots, frying, grilling equipment, and other surfaces saturated with fats, oils, and/or grease residue.
E. 
Using strainer baskets in sinks to catch food waste.
F. 
Directing all drains from fats, oils and grease-producing sources to a properly sized grease trap.
G. 
Collecting and disposing of used fats, oils and grease through a licensed septage handler instead of pouring it down the drain.
H. 
Capturing fats, oils and grease in ventilation and exhaust hoods.
A. 
Storage.
(1) 
All waste fats, oils and grease and other related wastes requiring storage at the food establishment as a result of removal from grease traps or otherwise shall be collected and stored in a container(s) (i.e., fifty-five-gallon drums or such other suitable storage containers). The container(s) and the location of the container(s) shall be approved by the Building Inspector.
(2) 
No more than 110 gallons (two fifty-five-gallon containers) shall be stored on site unless otherwise approved by the Building Inspector.
(3) 
The container(s) shall be sealed, protected from the elements and provided with secondary containment in case of leakage. The container(s) shall be screened from public view, such screening to be approved by the Building Inspector.
(4) 
All grease containers and surrounding areas must be kept in a sanitary condition at all times.
B. 
Disposal.
(1) 
All waste fats, oils and grease and related wastes shall be removed from the food establishment only by a permitted septage handler.
(2) 
All material removed from grease traps and hauling and disposal of fats, oils and grease and other related waste, shall be documented in the written log.
(3) 
The food establishment is responsible for assuring that all waste fats, oils and grease and related wastes are disposed of in accordance with all federal, state and local disposal regulations.
(4) 
In no way shall any waste fats, oils and grease and related wastes material be disposed of in any private or public portion of the Village's sanitary sewer collection system.
C. 
The food establishment shall maintain proper written documentation of fats, oils and grease and related wastes removed from the food establishment including copies of bills and other paperwork from any third-party septage handler, noting the name, address and phone number of the septage handler, the date and volume in gallons of the waste that was removed from the premises, and the signature of the septage handler in the written log and/or service report. Said documentation shall be made available to the Building Inspector upon demand.
Retention of records. Each food establishment shall retain all training, inspection, maintenance, cleaning, pumpings and disposal records for review by the Building Inspector upon his or her request. Such records shall be retained by the food establishment for no less than three years.
A. 
The Building Inspector or their designees shall have the authority to enforce the provisions of this chapter. These officials may enter upon any premises at any reasonable time to inspect for compliance.
B. 
Upon written notification by the Building Inspector, the food establishment shall be required to perform the required maintenance or repair within the time period specified by the Building Inspector.
C. 
The food establishment may be required to install, at its sole expense, additional controls to prevent discharges of undesirable materials into the wastewater collection system.
D. 
Refusal to provide reasonable cooperation and access shall constitute a violation of this chapter subject to enforcement as set forth below.
A. 
Notice of violation. When the Village of Rye Brook determines that a food establishment has violated or is in violation of a requirement or provision of this chapter, it may issue a written notice of violation, to the food establishment. The notice of violation shall contain:
(1) 
The name and address of the landowner;
(2) 
The name and address of the food establishment;
(3) 
A statement specifying the nature of the violation;
(4) 
A description of the remedial measures necessary to bring the food establishment into compliance; and
(5) 
A statement of the penalty or penalties that shall or may be assessed against the person whom the notice of violation is directed.
B. 
The Building Inspector, or his or her duly authorized designee, may issue a stop-work order in accordance with the provisions of Chapter 214, if, in the judgment of the Building Inspector, the operations on-site are not being performed in a safe and sanitary manner, are not in compliance with all approved plans, or are not otherwise in conformance with the requirements of this chapter.
C. 
Recovery of damages. When the discharge from a food establishment causes an obstruction, damage, or any other impairment to the sanitary sewer system, or causes any expense, fine, penalty, or damage of whatever character or nature to the Village, the Building Inspector shall invoice the owner for same incurred by the Village. All costs or expenses incurred by the Village in connection with any such obstruction, damage, or any other impairment to the sanitary sewer system shall be assessed against the property on which the work was required to be done and shall be a lien against such property until paid, the same as any tax which the Village is authorized to impose on properties within the Village.
D. 
Penalties. In addition to or as an alternative to any penalty provided herein or by law, any person committing an offense against the provisions of this chapter shall be guilty of a violation punishable by a fine not exceeding $1,000. Each day's continued violation shall constitute a separate violation.