This document is an overview and is not intended to supersede the Connecticut Department of Environmental Protection’s “General Permit for the Discharge of Wastewater Associated with Food Preparation Establishments.”
A) Who needs to comply?
All Class III and Class IV food service establishments that are connected to a sanitary sewer.
B) What are the deadlines for compliance?
1. An establishment that begins discharging after September 30, 2005 shall comply before initiating such discharge.
2. An establishment that began discharging before September 30, 2005 shall be in full compliance no later than July 1, 2011 with the following exceptions:
a. Within 60 days of a change of ownership (change in warranty deed or lease agreement).
b. When renovation of the establishment’s food preparation, food service area and/or dining area is in excess of $20,000 in any one calendar year or a cumulative total in excess of $40,000 between September 30, 2005 and July 31, 2011.
c. As determined by an authorized agent if there is a problem related to the discharge of fats, oils and grease (FOG) from an establishment.
C) What type of equipment is required?
1. An outdoor in-ground grease trap/interceptor with a capacity equal to the maximum daily flow over a 24 hour period or 1000 gallons whichever is greater or
2. An appropriately sized automatic grease recovery unit (AGRU).
D) Are permits required to install this equipment?
Yes, permits are required from the Town of Glastonbury Building and/or Engineering Departments depending on the type of equipment installed.
E) How about maintenance?
1. At a minimum the grease trap/interceptor is required to be inspected quarterly by the permittee and shall be completely emptied by a grease trap/interceptor cleaner at least quarterly or whenever 25% of the operating depth is occupied by FOG.
2. AGRU’s shall be maintained in accordance with the manufacturer’s recommendations.
F) Are there any record keeping requirements?
Yes, an establishment is required to keep a written log of the required inspections and a record of any maintenance, testing, violations, etc. associated with the system. Refer to the “General Permit for the Discharge of Wastewater Associated with Food Preparation Establishments” for specific requirements.
G) Why was this regulation created?
The uncontrolled and/or inadequately controlled discharge of fats, oils and grease into municipal sanitary sewage systems has been the cause of significant numbers of raw sewage overflows resulting in both public health risks and negative impacts to Connecticut waterways.
For the period from January 2002 through June 2004, 258 sewer overflows caused by blockages were reported to the Department of Environmental Protection. Of these overflows, 70% or 178 were caused by FOG. This results in an average of six FOG overflows per month. Blockages that cause raw sewage overflows into rivers and streams result in environmental impacts, violate water quality standards, and can be a serious health risk to anyone coming in contact with the water. Blockages that result in raw sewage backing up into basements of homes and commercial buildings are a serious public health risk and result in business closures and displacement of homeowners until expensive cleaning and repairs are made.
H) The State of Connecticut has passed two statutes providing tax exemptions relating to the purchase of the above mentioned water pollution control devices. The business owner may apply for exemptions from sales and use taxes due to purchase of the equipment and may also qualify for a municipal property tax exemption for the equipment. The exemptions may be applied for by filing form CERT-124.