The community sewer system chapters are to promote good community sewer system practices, encourage economic and efficient development, and to establish minimum standards of design, construction, and operation of community sewer system facilities constructed, replaced, extended or rehabilitated to serve new subdivisions and residential, commercial, and industrial developments within the unincorporated area of the county. The standards prescribed in the community sewer system chapters are intended as minimum standards applicable after adoption and continued full utilization of existing facilities is contemplated. (Ord. 279 § 100, 1963).

The preparation and/or submission of designs, calculations, plans and specifications in connection with community sewer systems shall be under the direct supervision of a registered civil engineer in accordance with Sections 6730 and 6731 of the Civil and Professional Engineers’ Act of the Business and Professions Code of the state. (Ord. 279 § 101, 1963).

Plans and specifications shall be submitted to the county engineer and director of public health in accordance with the provisions of Title 16, Subdivisions, of this code. (Ord. 279 § 102, 1963).

No community sewer system shall be constructed without obtaining a construction permit in accordance with the provisions of Title 16, Subdivisions, of this code. (Ord. 279 § 103, 1963).

All food establishments as defined in Chapter 7.01 of this code which are or are required or permitted to be connected to a community sewer system shall install grease, oil, sand and grit interceptors for the proper handling of wastes containing grease or oil in excess of three hundred milligrams per liter of animal and vegetable origin and/or one hundred milligrams per liter of mineral or petroleum origin, or any flammable wastes, sand, grit and other harmful ingredients. Interceptors shall be designed to substantially conform to the standards set forth in Section 13.66.060 of this chapter and Exhibit A thereto. Any deviation from the standards of this section must be approved in advance in writing by the county engineer. (Ord. 279-C § 2(part), 1994).

A. All provisions of Section 711 and Appendix H of the Uniform Building Code, 1991 Edition, are incorporated into this section by reference.
B. All discharges from fixtures and equipment which may contain grease, including but not limited to, scullery sinks, pots and pans sinks, dishwashing machines and floor drains located in areas where grease-continuing material exists shall be connected to an approved grease interceptor. No grease interceptors shall be installed in any part of a building where food is handled.
C. All grease traps shall be operated and maintained in an efficient condition by periodic removal of accumulated grease. Collected grease pumpings shall be disposed of in an approved manner.
D. All grease interceptors shall be constructed in accordance with the provisions of this section and shall contain a minimum of two compartments with fittings designed for grease retention.
E. All grease interceptors shall contain at least one opening for every ten feet of interceptor with a minimum diameter of twenty inches and shall be gas tight. Traffic lids will be installed as required. Each grease trap shall have a minimum of two manholes for inspection and pumping.
F. No standard grease trap shall be installed which has a flow rate in excess of fifty-five gallons per minute, nor less than twenty gallons per minute. See Exhibit A for minimum flow rates and grease retention capacity. See subsection G of this section for sizing criteria for commercial kitchens.
G. The size of the interceptor for commercial and industrial applications shall be determined by the formula and criteria in Exhibit B.

Commercial grease interceptors shall be designed using the following formula and criteria:

¹ Meals served at peak hour
² Waste flow rate:

a. With dishwashing machine -- 6 gallon flow

b. Without dishwashing machine -- 5 gallon flow

c. Single service kitchen -- 2 gallon flow

d. Food waste disposer -- 1 gallon flow
³ Retention times:

a. Commercial kitchen waste dishwasher -- 2.5 hours

b. Single service kitchen single serving -- 1.5 hours
⁴ Storage factors:

a. Fully equipped commercial kitchen

8-hour operation: 1

16-hour operation: 2

24-hour operation: 3

b. Single service kitchen: 1.5
(Ord. 279-C § 2(part), 1994).

Grease traps required under this chapter must be inspected on a monthly basis and accumulated wastes must be removed as needed. A record of such inspection and of all removals must be submitted to the county engineer on a quarterly basis on a form prescribed by the county engineer. (Ord. 279-C § 2(part), 1994).

A. All food establishments which are subject to the requirements of this chapter shall fully comply with the requirements by July 1, 1995.
B. The maximum penalties for noncompliance with any of the requirements of this chapter shall be as follows:
1. First violation: one hundred dollar fine.
2. Second violation: two hundred dollar fine.
3. Third and subsequent offense: one thousand dollar fine and/or termination of sewer service.
Each day that a violation continues shall be considered a separate violation. (Ord. 279-C § 2(part), 1994).