Commercial Fats, Oils & Grease Stephen Sealey

Transcription

1 Commercial Fats, Oils & Grease Stephen Sealey Wastewater Compliance Specialist City of Columbia January 7 th & 8 th,

2 What is FOG? Important Definitions Fat, oils, and grease (FOG) Any liquid or solid material composed primarily of fats, oils, and grease from animal or vegetable sources 2

3 Important Definitions Food Service Establishment (FSE) Any commercial facility that must install a Grease Trap or Grease Interceptor before discharging kitchen or food prep wastewater into the City s wastewater system Examples include (not limited to) Restaurants Cafeterias Schools Motels/Hotels Hospitals Bars Any establishment required to have an SCDHEC food service license and/or permit Any other facility at the sole discretion of the City 3

4 Reason For Program Grease is a PREVENTABLE maintenance issue = = 4

5 Reason For Program EPA Regulations: Clean Water Act 40 CFR 403 Protect City Assets Sewer lines, Lift stations, Wastewater Treatment Plant Average Cost of a grease related overflow (2 hours) exceeds $1,500 and includes the following equipment and personnel: Stoppage Crew Vactor Truck CCTV Crew Additional equipment and cleanup costs Protect the environment Overflows can lead to water quality impacts, legal fees or fines 5

6 Important City Regulations Sewer Use Ordinance FOG Limit of 100mg/L Article IV Section Engineering Regulation Part 29: Fats, Oils & Grease Management Regulations Part 30: Specifications for Grease Traps & Grease Interceptors 6

7 Important City Regulations: Part 29 In conjunction with City Ordinances, Chapter 23 What it does Establishes uniform registration, operating, maintenance, cleaning, and inspection requirements Designed to limit and control the discharge of fats, oils, and grease from Food Service Establishments (FSEs) into the City's wastewater collection system. Objectives: Reducing fat, oils and grease from entering the city sewer lines and clogging or blocking lines causing backups Establish a registration and GPS database for all FSE s. 7

8 Important City Regulations: Part 30 What it does Provide guidelines and requirements for design and installing grease traps and grease interceptors. City Sizing requirements (4 options) Grease trap design and specifications Grease interceptor design and specifications 8

9 Registration Application 9

10 Grease Trap Sizing Guide Source:

11 City Designs 11

12 Sizing Example: Typical Restaurant Inspectors survey to collect information based on sizing guide Typical Restaurant Example (cooking intensive) Information collected 120 seats Open 10 hours a day Flow Rate = 25 (Cooking intensive with washable dishware) Option B: Cooking Intensive Establishment = # seats x Flow Rate x (Hours of operation / 18) = 120 x 25 gal x (10hrs / 18) = 2500 gallon capacity Alternative Submit Engineer Drawings and calculations that support an alternative size to the City for consideration (option D). 12

13 Proper Operation & Maintenance Grease containment Must be cleaned out at least once every 6 months May be more often as deemed necessary (typically quarterly some as frequent as weekly). Pumpouts Remove oil laden water and refill with clean water Include cleaning the sidewalls and T s Document Maintain a log (witness contractor pumpouts) Include manifest tickets City will use FSE s documentation to verify regular cleaning City inspectors observes most pump outs 13

14 Maintenance Log Source:

15 Examples of Failing Grease Traps/Interceptors 15

16 Inspections Purpose Determine if excessive FOG is exiting the device Inspector is looking for: Grease mats that float on the surface (measuring depth as needed ) Visually inspection discharge T and cleanouts to determine if grease is present. If grease is present, mainline also inspected and discharge sampled as needed. 16

17 Inspections (cont). Inspectors use grease sludge judge that measures Grease mat Sludge accumulation on the bottom of grease containment devices (grease + sludge >25% water column = violation) When is a Non-compliance Notification issued? Enough FOG accumulated in device to discharge to sewer FOG actively discharging into sewer Structural Failure of device 17

18 Grease Trap Survey Grease Trap Survey INSPECTION DATE: INSPECTOR NAME: NAME OF FACILITY: ADDRESS (STREET #, NAME, TYPE & ZIP): FACILITY PHONE #: FACILITY CONTACT PERSON (MANAGER): GREASE TRAP DEVICE AVAILABLE: YES NO TRAP SIZE: LOCATION: HAULER USED: # OF LIDS: LAST PUMP DATE: TRAP SIZE: LOCATION: HAULER USED: # OF LIDS: LAST PUMP DATE: PUMP OUT FREQUENCY ON SCHEDULE? Y N HOW OFTEN ARE TRAP(S) CLEANED? MAINTENANCE LOG MAINTAINED? Y N WILL IN FUTURE FURNISHED PASS OR FAIL INSPECTION? IF FAIL TYPE OF ENFORCEMENT ACTION: DATE MAILED: IF NO TRAP HOURS OF OPERATION: SEAT COUNT: FULL SERVICE OR NONWASHABLES SINK MEASUREMENTS: COPY OF MENU NEEDED MENU ATTACHED UNDER SINK MEASUREMENTS: FACILITY REPRESENTATIVE SIGNATURE: FACILITY OWNER ADDITIONAL COMMENTS: 18

19 Questions Resources: Frequently Asked Questions Sizing Guide Maintenance Log Engineering Regulations Part 29 & 30 19