Legal Documents of White Pine

In the interpretation and application of this chapter the following words and phrases shall have the indicated meanings:

1. Best Management Practices (BMPs) means actions or schedules of activities, prohibitions of practices, maintenance procedures, and other management practices to implement the requirements of this chapter.
2. Fats, Oils, and Grease (FOG). Organic polar compounds derived from animal and/or plant sources. If lab testing is required to quantify the amount of FOG, the Hexane Extractable Material test is to be used or an equivalent 40 CFR 136 approved method.

3. Food Service Establishment (FSE). Any establishment, business or facility engaged in preparing, serving or making food available for consumption. Single family residences are not a FSE, however, multi-residential facilities may be considered a FSE at the discretion of the public works supervisor. FSEs are classified as follows:

   Class 1: Deli engaged in the sale of cold-cut and microwaved sandwiches/subs with no frying or grilling on site, ice cream shops and beverage bars as defined by North American Industrial Classification System (NAICS) 722515 or mobile food vendors as defined by NAICS 722330. Bed and breakfast establishments as defined by NAICS 72119.

   Class 2: Limited-service restaurants (a.k.a. fast food facilities) as defined by NAICS 722513 except fast food with a food line that is heavily fried and a history of FOG discharges that interfere with the sanitary sewer system, and catering as defined by NAICS 722320.

   Class 3: Full service restaurants as defined by NAICS 722110.

   Class 4: Buffet and cafeteria facilities as defined by NAICS 72212.

   Class 5: Institutions (schools, hospitals, prisons, etc.) as defined by NACIS 722310 but not to exclude self-run operations.

4. Grease, brown. Fats, oils, and grease that are discharged to the grease control equipment.
5. Grease, yellow. Fats, oils, and grease that have not been in contact with or contaminated from other sources such as water, wastewater, solid waste and can be readily recycled.
6. Grease Control Equipment (GCE). A device for separating and retaining wastewater FOG prior to the wastewater exiting the FSE property and entering into the sanitary sewer system. GCE includes grease traps and grease interceptors or other devices approved by the public works supervisor.
7. Grease interceptor. An interceptor whose rated flow exceeds fifty gallons per minute (50 g.p.m.) and is located outside the building.
8. Grease trap. An interceptor whose rated flow is fifty gallons per minute (50 g.p.m.) or less and is typically located inside the building.
9. Grease recycle container. A container used for the storage of yellow grease for recycling.
10. Interceptor. A device designed and installed to separate and retain for removal, by automatic or manual means, deleterious, hazardous or undesirable matter from normal wastes, while permitting normal sewage or waste to discharge into the drainage system by gravity flow.
11. Interference. A discharge that, alone or in conjunction with a discharge or discharges from other sources, inhibits or disrupts the sanitary sewer collection operation, the treatment processes or operations, or the sludge processes, use or disposal, or exceeds the design capacity of the treatment works or collection system.
12. Tee (influent and effluent). A T-shaped pipe attached to the horizontal influent and effluent pipes of a grease interceptor and extending downward into the trap to depths specified by design which on the influent side forces influent flow into the center of the trap and prevents floating FOG from escaping the effluent pipe.
13. Black water. Wastewater containing human waste from sanitary fixtures such as toilets and urinals.
14. Gray water. Refers to all other wastewater other than black water.
15. Public works supervisor. The town official or employee charged with the responsibility of implementing this chapter. (as added by Ord. #3-15, June 2015)