Stormwater Restaurant Source Control

Stormwater

There still exists the misconception that storm water and other substances poured into storm drains is treated before emptying out to our nearby ocean. The fact is, only sewage water coming from sinks and toilets gets processed.  We never forget that storm water, and storm drain run-off is the largest source of pollution to our local area oceans. This is why we continue to aggressively address the problem.

Businesses 

Source control is another key concern. Source control merely means heading off any potential pollution issues at their source, such as restaurants, automotive repair shops and construction sites, before they have a chance of entering the storm drains. A team of specially trained inspectors conduct these detailed and vital tasks on a daily basis.

Restaurant Source Control

Staff deal specifically with restaurants, inspecting for proper grease disposal, cleaning practices and general overall housekeeping procedures. Staff inspects for maintenance logs, cleaning manifests and invoices, and whether or not the establishment use enzymes/bacteria in its pretreatment process. These, and dozens of other detailed questions, go a long way in preventing pollution right at the source.

What is FOG?
FOG refers to Fats, Oils and Grease originating in most kitchens, restaurants and food service establishments. As a byproduct of cooking, FOG is usually found in:

• Cooking Oil / Butter / Margarine / Lard
• Meats
• Dairy Products (Milk, Cheeses, Yogurt)
• Sauces / Gravies / Salad Dressings
• Deep-fried Dishes (French Fries, Fried Chicken)
• Baking Goods (Pizza, Cookies, Pastries)
• Food Scraps

Overview
FOG clogs can be a major problem for Oxnard’s sewers and for the Ocean, and costs sewer customers additional money. Every day, large amounts are illegally washed into sewers mainly from food preparation establishments (usually through kitchen sinks and floor drains) that do not have adequate grease control measures in place. When not disposed of properly, FOG attaches to the inner lining of the private plumbing system on your property, as well as the public sewer system in city streets.

In time, the FOG buildup can constrict flow and eventually block the entire pipe, causing sewage backups and overflows onto City streets and stormdrains, which finally leads to the ocean.

• Property Damages from sewage backups. You have to pay for expensive cleanup and plumbing repairs.
• Health Hazards from insect infestation. Backed-up sewage and accumulated food residue are perfect breeding grounds for bacteria, insects and other vermin.
• Monetary Penalties for non-compliance. Most municipalities either presently or plan to pass the cost of clearing blockage, cleanup, and any regulatory fines assessed back to the offending party.
• Business Closure for health code violation. This could greatly impact your business operation.
• Increased Sewer Fees from city’s excessive maintenance and severe fines from regulatory agencies. FOG blocks sewer pipes, gums up pump stations, and interferes with the normal operation of wastewater treatment facilities.
• Beach Closures from high bacteria levels in contaminated storm drain flows. Overflowed sewage will contaminate the flow in the storm drain and cause health risk concerns for swimmers and marine life.

• Install a properly sized grease trap/interceptor to handle the anticipated amount of FOG.
• Properly operate and maintain the grease trap/interceptor. Clean and service the grease traps/interceptors regularly and frequently.
• Use less oil.
• Use liquid oil instead of solid grease or lard.
• Dry wipe or scrape grease and food scraps from dishes, pots, pans, utensils and grills (or other cooking surfaces) into a can or the trash for disposal before putting them in the sink or dishwasher.
• Do not put grease down garbage disposals. Use baskets or strainers in sink drains to catch food scraps and other solids and dispose of it in the trash.
• Collect and dispose used oil through a licensed grease hauler instead of pouring it into kitchen sinks, floor drains or toilets.
• Capture the oil accumulated in ventilation and exhaust hoods.
• Be cautious of those chemicals/additives that claim to dissolve grease, including soaps and detergents. They may pass grease down the pipe and clog the lines in a different area.

Do I need a grease interceptor?
Every food establishment in the City of Oxnard which discharges process wastewater into the sewer is required to have a grease interceptor. The grease interceptor shall be of 750 gallons minimum, and 30 minutes retention time.

For additional information call (805) 271-2200.