<div class="chunk-title">Sec. 26-169. - Discharge criteria.</div>
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               The following prohibitions shall apply to food service establishments:
               
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                  (1)
                  
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                  Where fats, oils, and grease are byproducts of food preparation and/or cleanup, reasonable
                  efforts shall be made to separate waste fats, oils, and grease into a separate container
                  for proper disposal. Except as contained in byproducts of food preparation and/or
                  cleanup, waste fats, oils, and grease shall not be discharged to any drains or grease
                  interceptors. Such waste shall be placed in a container designed to hold such waste
                  and either used by industry or disposed of at a suitable location.
                  
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                  (2)
                  
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                  The influent to interceptors shall not exceed 140 degrees Fahrenheit. The temperature
                  at the interceptor's flow control port shall be considered equivalent to the temperature
                  of the influent.
                  
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                  (3)
                  
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                  Toilets, urinals, and other similar fixtures shall not discharge through a grease
                  interceptor.
                  
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                  (4)
                  
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                  Waste shall enter the grease interceptor only through the inlet flow control device,
                  then the inlet pipe.
                  
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                  (5)
                  
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                  Where food-waste grinders are installed, the waste from those units shall discharge
                  directly into the building drainage system without passing through a grease interceptor.
                  
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               (Ord. of 5-5-2009)
               
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