Redwood City Municipal Code § 27.92 Fog Prohibitions

In addition to the definitions set forth previously in this Chapter, the following definitions shall also be applicable to this Article:

FATS, OILS, AND GREASE ("FOG"): Any fats, oils, grease, waxes or other similar or related constituents. FOG may consist of vegetable or animal products including butter, lard, vegetable fats and oils, or may be a by-product of, the cooking or food preparation process, that turns or may turn viscous, or solidify with a change in temperature or other conditions.

FOOD SERVICE ESTABLISHMENT: A non-residential sewer user that maintains, uses, or operates a facility for the purpose of storing, preparing, serving, manufacturing, packaging, transporting, salvaging or otherwise handling and distributing food and beverages (including prepackaged items), for consumption by the public, which utilize any process or device that produces or involves FOG. Food Service Establishments include, but are not limited to, restaurants, commercial kitchens, caterers, hotels, bars, schools, hospitals, convalescent/nursing homes, community centers, and correctional facilities, and any other facility preparing and serving food for public consumption.

GREASE CONTROL DEVICE: Any grease interceptor, grease trap or other mechanism, device, or process, which attaches to, or is applied to, wastewater plumbing fixtures and lines, the purpose of which is to trap, collect, treat, or remove FOG prior to it being discharged into the sewer system. "Grease control device" may also include any other proven method to reduce FOG subject to the approval of the Director.

GREASE INTERCEPTOR: A multi-compartment device that is constructed in different sizes and is generally required to be located, according to the California Plumbing Code, underground between a Food Service Establishment and the connection to the sewer system. These devices primarily use gravity to separate FOG from the wastewater as it moves from one (1) compartment to the next. These devices must be cleaned, maintained, and have the FOG removed and disposed of in a proper manner on regular intervals to be effective.

GREASE TRAP: A grease control device that is used to serve individual fixtures and have limited effect.

(Ord. No. 2478, § 5(Exh. B), 2-24-20)

The City's Director shall enforce the provisions of this Article VIII.

(Ord. No. 2478, § 5(Exh. B), 2-24-20)

A. Disposal of FOG or any food waste containing FOG directly into drains leading to sewerage facilities is prohibited, except in accordance with this Article and applicable building codes and regulations.

B. Discharge of wastewater with a temperature higher than one hundred forty (140) degrees Fahrenheit to or through a grease control device is prohibited.

C. Discharge of wastewater from dishwashers to or through a grease control device is prohibited.

D. Water closets, urinals and other plumbing fixtures conveying human waste shall not drain to or through any grease control device.

E. Discharge of solvents or additives that emulsify grease into drainage pipes leading to or through a grease control device is prohibited.

F. Use of biological additives, including but not limited to enzymes, into drainage pipes leading to or through a grease control device is prohibited.

(Ord. No. 2478, § 5(Exh. B), 2-24-20)

All food service establishments must follow Silicon Valley Clean Water's best management practices (BMPs) for fats, oils, and grease or other BMPs approved by the Director.

(Ord. No. 2478, § 5(Exh. B), 2-24-20)

A. All food service establishments are required to keep maintenance records for their grease traps, interceptors, and mechanical grease control devices for a minimum of three (3) years. Records must be maintained on site and readily available for review by environmental inspectors.

B. Cleaning Method: Professional Pumping Company.

1. All food service establishments that use a professional pumping company to maintain their grease traps, interceptors and mechanical grease control devices must establish a system to keep maintenance records from their professional pumping company on site. If a food service establishment has more than one (1) grease control device, it must maintain separate maintenance records for each one.

Receipts from professional pumping companies must include the following information:

a. Pumping company name, address, and phone number;

b. Truck IKG (inedible kitchen grease) number;

c. Date and time of pumping service;

d. Location of each grease control device;

e. Size and type of grease control device;

f. Approximate quantity of grease and solid food waste recorded in gallons, inches, or percentages;

g. Pumping frequency;

h. Details on any structural, maintenance, or repair issues; and

i. Grease disposal location.

C. Cleaning Method: In-House Maintenance.

1. All food service establishments that use its own employees to maintain their grease traps, interceptors and mechanical grease control devices must complete and maintain a log for their grease control device maintenance, using a form approved by the Director for that purpose. If a food service establishment has more than one (1) grease control device, it must complete and maintain a separate log for each one.

2. Logs must include the following information:

a. Date of cleaning;

b. Name of person who cleaned the grease control device;

c. Approximate quantity of grease and solid food waste recorded in gallons, inches, or percentages.

(Ord. No. 2478, § 5(Exh. B), 2-24-20)

All currently existing food service establishments shall install, operate and maintain an adequately sized grease interceptor or grease trap within two (2) years of March 25, 2020, unless upon application therefore, the Director has issued written authorization approving a different grease control device.

A. All new food service establishments, including remodels or tenant improvements that change the classification of an establishment to a food service establishment, shall include and install grease interceptors or grease traps prior to discharging or allowing the discharge of wastewater to the sewer system. However, any such establishment may request written authorization from the Director approving a different grease control device.

B. Any existing food service establishment that changes ownership or that undergoes remodeling or a change in operations, shall install a grease interceptor or grease trap prior to discharging to the sewer after such remodel or change in operations, provided, however, any such establishment may request written authorization from the Director approving a different grease control device.

C. Property owners of commercial properties containing multiple tenants on a single parcel shall be responsible for all aspects of compliance with this Article, including the installation and maintenance of grease control devices serving multiple or individual tenants.

D. Any food service establishment which has caused or contributed to a grease-related blockage in the sewer system or which has been determined to contribute significant FOG to the sewer system shall be deemed to have a reasonable potential to adversely impact the sewer system. Upon making such a finding, the Director may direct and order such food service establishment to install a grease control device within ninety (90) days of the date of such order and such food service establishment shall comply therewith. However, such food service establishment may request a hearing and appeal the Director's determination in accordance with the provisions of Sections 27.129 and 27.130 of this Chapter.

(Ord. No. 2478, § 5(Exh. B), 2-24-20)

A. Grease interceptors installed pursuant to this Chapter shall:

1. Be of a size equal to or greater than the minimum size meeting the sizing criteria for "grease interceptors," as set forth in the applicable edition of the Building and Plumbing Codes adopted by the City;

2. Be an approved type of grease interceptor as set forth in the applicable edition of the Building and Plumbing Codes adopted by the City.

3. Have a sampling access point located downstream of the grease interceptor;

4. Be adequate to prevent the discharge of wastewater containing FOG in excess of the limits set forth in Section 27.13(B)—(C) of this Chapter into the sewer system;

5. Have a baffle wall and three (3) standpipes in place and unbroken, above and below the water and grease levels. If any standpipes are under water or grease, they must be raised above the grease level; and

6. Be cleaned at least once every ninety (90) days or when the combined FOG accumulation and settled solid material exceeds twenty-five (25) percent of the total hydraulic depth of the equipment, whichever is sooner.

B. Grease traps installed pursuant to this Chapter shall:

1. Be of a size equal to or greater than the minimum size meeting the sizing criteria for "grease traps," as set forth in the applicable edition of the Building and Plumbing Codes adopted by the City;

2. Be an approved type of grease trap as set forth in the applicable edition of the Building and Plumbing Codes adopted by the City.

3. Have a sampling access point located downstream of the grease trap;

4. Be adequate to separate and remove FOG contained in wastewater discharges from the food service establishment prior to discharge to the sewer system;

5. Have flow controls, no damaged or missing parts, no rust holes or punctures in the walls or floors, and not be illegally connected to the dishwasher or garbage grinder; and

6. Be cleaned at least once every thirty (30) days or when the combined FOG accumulation and settled solid material exceeds twenty-five (25) percent of the total hydraulic depth of the equipment, whichever is sooner.

C. Food service establishments shall operate and maintain grease interceptors, grease traps, or any other grease control device authorized by the Director in efficient operating condition and in such a manner and frequency that the combined FOG accumulation and settled solid material does not exceed twenty-five (25) percent of the total hydraulic depth of the equipment.

1. FOG waste shall be properly stored, recycled or removed at regular intervals and disposed of in accordance with state and local regulations.

2. No FOG that has accumulated in a grease control device shall be allowed to pass into any sewer system, storm drain or public right-of-way during maintenance activities.

(Ord. No. 2478, § 5(Exh. B), 2-24-20)

Food service establishments shall remove any food waste disposer (food grinder) at the establishment at the time a grease interceptor, grease trap, or other grease control device is installed.

(Ord. No. 2478, § 5(Exh. B), 2-24-20)

A. The Director may require food service establishments to construct and maintain in proper operating condition at the food service establishment's sole expense, flow monitoring, constituent monitoring and/or sampling facilities.

B. The location of the monitoring or metering facilities shall be subject to approval by the City's Director.

C. Food service establishments may be required to provide immediate, clear, safe and uninterrupted access to the City's Director or inspectors to the food service establishment's monitoring and metering facilities.

D. Food service establishments may also be required by the City's Director to submit waste analysis plans, contingency plans, and meet other necessary requirements to ensure proper operation and maintenance of the grease control device and compliance with this Article.

E. No food service establishment shall increase the use of water or in any other manner attempt to dilute a discharge as a partial or complete substitute for treatment to achieve compliance with this Article.

(Ord. No. 2478, § 5(Exh. B), 2-24-20)

A. Food service establishments shall not allow wash or rinse water from cleaning exhaust hoods, filters, ducting or rooftop exhaust fans to flow to a storm drain, go into downspouts, or pool on a rooftop.

B. Food service establishments must dispose of filter bath solution from soaking exhaust food filters at an off-site disposal facility. Food service establishments and property managers are liable for any illegal disposal of waste.

C. Food service establishments shall not dispose of concentrated solution, wash water, or rinse water from cleaning or degreasing equipment or exhaust food services into sinks leading to a grease control device.

D. Food service establishments shall not allow wash water from cleaning floor mats to flow out back doors, onto a parking lot, into a gutter, or into a storm drain.

(Ord. No. 2478, § 5(Exh. B), 2-24-20)