Conducting Grease Trap Inspections Narragansett Bay Commission Kerry M. Britt Pretreatment Manager Travis H. Costa Senior Pretreatment Technician
Narragansett Bay Commission
Field’s Point in Providence
Bucklin Point in East Providence
45 MGD
22 MGD
NBC Pretreatment Program 1,522 discharge permits in effect On average g conduct 2,000 , inspections/year Conduct approximately 50 investigations/year 10% - 20% regarding grease issues
NBC Grease Control Program Been in place since the late 1980s 1980 850 Permitted companies with the ppotential to discharge g ggrease laden wastewater Restaurants Schools Nursing Homes Hospitals Hotels Supermarkets Food Processors
Permit Requirements Discharge Limits Grease Removal q p Equipment Record Keeping Monitoring Notification of Changes Ch
Grease Removal Requirements Meet NBC discharge limitation of 125.0 ppm S b i plans Submit l detailing d ili kitchen ki h layout, l plumbing and grease removal equipment I Install ll grease removall equipment i with i h sample l port Automatic A t ti Electro/Mechanical El t /M h i l Outdoor In-ground Passive
Maintain M i t i all ll pretreatment t t t equipment i t to t ensure continuous operation
Automatic Electro/Mechanical GRU Sized properly p p y Sample port Solids Retention A Accessible ibl Fixtures required to be connected Pre-Rinse Sinks Pot Wash Sinks Three-Bay Sinks Soup p Kettles Wok Stations Floor Drains
Automatic Electro/Mechanical GRU ((cont’d) ’d) Prohibited Discharges to GRU Dish Washer Garbage Grinders/Disposals Vegetable Prep Sinks St Steam Tables T bl Sanitary Sinks I Machines Ice M hi Freezer Condensate
Automatic Electro/Mechanical GRU ((cont’d) ’d) Log Books Maintenance Emptying Strainer Basket Cleaning Wiper Blades Cleaning Trough W Vacuuming Wet V i off GRU
Amount of Grease Removed from unit D and Date d time i off inspection i i Person conducting inspection
Outdoor Inground Passive Grease Interceptor Sizing: 15 gal/seat but no smaller than 500 gal Accessible sampling tee w/ 8” diameter GI must be accessible Fixtures required to be connected: Pre-Rinse Sinks Pot Wash Sinks Three-Bay Sinks Vegetable Prep Sinks Floor Drains
Soup Kettles Wok Stations Dish Washers Garbage Grinders/Disposals
Outdoor Outdoo Inground g ou d Passive ass ve Grease G ease Interceptor te cepto (cont’d) (co t d) Prohibited Discharges to GI Sanitary Ice Machines Freezer Condensate
Record Keeping Thickness of Grease Layer y Pump-Outs including volume Receipts from pump-outs D and Date d time i off inspection i i Person conducting inspection
Inspection Program Conduct inspections of 75% of y restaurants annually Inspect all other p with the companies potential to discharge grease l d wastewater biladen bi annually
Inspection Program (cont’d) (cont d) Prior to inspection p Review company information 9 Permit 9 Correspondence C d 9 Plans Gather Gat e Equipment qu p e t for o inspection spect o of o GRU/GI G U/G 9 Hand Tools 9 Cover Hook 9 Bottle Brush 9 Camera 9 PPE
Inspection Program (cont (cont’d) d) At location 9Verify owner and contact information 9Verify plans for accuracy 9Review maintenance records
Inspection Program (cont’d) Automatic Electro/Mechanical GRU O tl t Outlet Strainer Basket Skimmer Wheel
Wiper Blades
Inlet
Timer Unit
Sample Port
Grease Container
Inspection Program (cont (cont’d) d) GRU Inspection 9 Open unit 9Inspect grease layer 9Remove strainer basket 9Inspect wiper blades, blades trough, trough skimmer wheel for integrity 9Ensure drainage hose is connected to waste grease reservoir
Inspection Program (cont (cont’d) d) 9 Check Timer Operation p 9 9
Proper time Proper cleaning cycle settings
9 Manually override timer to start the unit ensuring the unit operates properly 9 If not operating check to see if power is supplied 9 Inspect sample port 9 9
Open Valve Clean if necessary
9 Return to initial condition and close unit
Inspection Program (cont (cont’d) d)
Inspection Program (cont’d) Outdoor Inground Passive Interceptor
Inspection Program (cont (cont’d) d) GI Inspection 9Open manhole covers 9 9Inspect sample l tee for f signs i off grease 9Try to determine the thickness of grease and solids layers 9Close interceptor p
Inspection Program (cont’d) (cont d) Post Inspection p At location 9 Review findings with contact person 9 Respond to questions At office 9 Enter inspection in the PT computer system 9 Write detailed memo to the company file 9 W Writee detailed de ed letter e e too thee company co p y Conduct future follow up inspections in accordance with SOPs and as necessary
NBC - Sustainable Energy Management P i ffor W ili i Practices Wastewater T Treatment F Facilities Wastewater Treatment Facilityy Energy gy Focused Management System – – – –
Modeled after ISO 14001 EMS Energy gy Measurement Energy Efficiency/Conservation Use of Renewable Energy
Environmental Results Program for Restaurants and Food Service Industry Sector – Use of FOG BMPs – Promote the use of waste grease as a source of renewable energy
Poorly Operating Automatic GRU
Blockage due to poor maintenance on Passive In-Ground Grease Traps
Grease from food preparation facilities caused blockages g in a sewer line
No Power to Automatic GRU
Contact Information
Email:
[email protected] [email protected]
Telephone:
401.461.8848 ext. 490
NBC W Website: b it
www.narrabay.com b
Pretreatment Information: http://www.narrabay.com/pretreatment.asp
