GREASE INTERCEPTOR STANDARDS

Revised: September 28, 2018

Grease Interceptor Standards

Document No.: WWC-TE-00016 - Date Approved: 10/10/2018
When printed, this document is uncontrolled.
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 INDEX

Page No.

I. Preface ................................................................................................................................3

II. Definitions ............................................................................................................................4

III. Administrative & General, Design & Sizing, and Operational Requirements ........................5

IV. Grease Trap Application and Approval Process (Flow Chart) …………………………….…..9

V. Size Calculation Methods ………………………………………………………….……………10

A. EPA Method Sizing

(Typically used Where Food Is Served On the Premises – With Seating)
B. Fixture Method Sizing

VI. Maintenance .......................................................................................................................13

VII. Discharge Standard ............................................................................................................14

VIII. Trap Inspection Process ............................................................................................... 15-16

IX. Enforcement .......................................................................................................................17

X. Attachments .......................................................................................................................18

 Form WWC-TE-22 Application to Install Grease Interceptor

 Grease Trap Interceptor Maintenance Log
 Grease Trap Inspection
 Commercial Kitchen Gray Water Drainage System
 Typical Underground Grease Trap

Grease Interceptor Standards

Document No.: WWC-TE-00016 - Date Approved: 10/10/2018
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I. PREFACE

Section M, Part 2, Item D of the current Charleston Commissioners of Public Works’ (CPW) Wastewater
Use and Rate Resolution states, "Grease, oil, and sand interceptors or traps shall be provided when, in the
opinion of the Commission, they are necessary for the proper handling of liquid wastes containing grease
in excessive amounts, any flammable wastes, sand, grit, potential for solids disposal, or other harmful
ingredients.

All interceptors or traps shall be of a type and capacity approved by the Commission and shall be located
so as to be readily and easily accessible for cleaning and inspection. All interceptors shall be supplied and
properly maintained continuously in satisfactory and effective operation by the owner at his expense."

It is the intent of this Charleston CPW Grease Trap Standard to provide for specific standards for grease
trap location, design, installation, construction, operation and maintenance of new and existing grease
interceptors so as to comply with applicable discharge standards. It should be noted that failure to comply
with this Standard shall be considered violations of applicable sections of the existing Wastewater Use and
Rate Resolutions and consequently, subject to applicable penalties and/or denial or discontinuance of water
and/or sewer service.

A listing of customers’ frequently asked questions concerning the Grease Trap Program may be found on
CWS Internet website by clicking on the “Sewer Service” tab, then “FAQs”.

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II. DEFINITIONS

All definitions shall be as currently supplied in the existing CPW Wastewater Use and Rate Resolution with
the following additions:

1. Food Service Establishment

Any commercial facility discharging kitchen or food preparation (raw, pre-cooked, or cooked)
wastewaters including bakeries, restaurants, motels, hotels, cafeterias, hospitals, schools, bars, fish
markets, coffee shops, etc. and any other facility which, in the Commission's opinion, would require
a grease trap installation by virtue of its operation. Such definition normally includes any
establishment which is required to have a South Carolina Department of Health and Environmental
Control (SC DHEC) food service license.

2. Grease Trap/Grease Interceptor

a) The device utilized to effect the separation of grease and oils in wastewater effluents discharged
from food service establishments.
b) For the purposes of this Standard, the terms “Grease Trap” and “Grease Interceptor” shall be
considered to functionally describe the same type of equipment, and the words "trap" and
"interceptor" will be used interchangeably.
c) Larger traps or interceptors will typically be of the below ground type (typical of traps sized larger
than approximately 125 gallons). These traps are often precast or poured in place concrete
“vaults” with internal piping installed on site.
d) Smaller traps are often (though not necessarily) used and referred to as "under-the-counter"
units, as they may be installed above ground, typically located on the kitchen floor under or near
a triple sink. These units are usually prefabricated “package” products purchased complete with
internal piping and baffles, with relatively simple installation requiring only connection to the
onsite plumbing.

3. Passive Grease Interceptors

Passive grease interceptors retain wastewater long enough to allow for cool down of the greasy
liquid, thus promoting coagulation and separation of the grease from the water. As the grease
cools down, it floats to the top of the interceptor. The wastewater is then discharged into the public
wastewater collection system.

Grease Interceptor Standards

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III. ADMINISTRATIVE & GENERAL, DESIGN & SIZING, AND OPERATIONAL
REQUIREMENTS
The following administrative, design and sizing, operational and other general requirements are applicable
to all food service establishments, new or existing.

A. ADMINISTRATIVE & GENERAL REQUIREMENTS

1. All food service establishments as follows are required to submit a Grease Trap/Interceptor
Application (Form # WWC-TE-22) to the CWS.
a. New businesses
b. Existing businesses changing ownership and/or business name
c. Existing businesses expanding seating and/or kitchen fixtures
d. Existing business relocating

2. CWS will complete an initial review upon receipt of a fully completed application, complete with the
application fee. Following the initial review, CWS will communicate in writing to the applicant
(Section IV of this Standard provides a workflow diagram of the Grease Trap Application &
Review Process):
a. A letter identifying the minimum size (gallons volume) of grease trap required and a step by
step process for completion of a CWS approved grease trap installation, OR
b. A request for additional supporting information that may include plans, specifications, plumbing
diagrams, riser diagrams, etc. as may be required and identified to the applicant by CWS
following initial review of the application.
c. Following receipt and review of the requested information, CWS will provide a sizing letter as
described in “a” above.
d. The applicant will be requested to provide information identifying the make and model (if
applicable) of the trap proposed for installation, together with any corrected plumbing
diagrams/drawings showing fixtures connected to the trap.

3. Separate CWS approvals are required before:

a. Installation can proceed, and
b. The trap may be placed in operation.
The following is a summary of the process steps for final approval:
i. A written CWS approval to install will be issued for the applicant’s proposed new trap.
This written installation approval must be received from CWS prior to commencing
installation.
ii. The completed installation must be inspected and approved by CWS before the trap may
be used.
iii. If the inspection confirms a satisfactory installation, CWS will issue a written release to the
building permitting authority (e.g. City of Charleston). That authority may withhold issue
of a Certificate of Occupancy pending receipt of this release from CWS.

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4. All grease traps/interceptors must be installed by properly licensed plumbing contractors and
inspected by a CWS representative during/upon completion of the installation process. Discharge
of kitchen wastewater to the collection system is prohibited until receipt of the written release to the
building permitting authority by a CWS Collection System Inspector.

5. All new and existing food service establishments are subject to periodic review, evaluation, and
inspection by CWS representatives at any time.

6. All grease traps installed at each food service establishment shall be inspected at a minimum of
semi-annually, or as determined necessary by a CWS representative. Results of each inspection
will be made available to facility owners, with overall ratings and requirements for
corrections/improvements. An inspection fee, per the Wastewater Use and Rate Resolution Manual
is charged per inspection per trap/interceptor. (Section VIII of this standard provides a work
flow diagram of the inspection, approval and billing process).

7. Schedule of Fees:

$25 Application Fee – Covers the administrative cost for processing grease trap application, which
includes providing the food service establishment with the CWS MINIMUM required volumetric
sizing.

$50 Inspection Fee – Covers the cost of labor, equipment and materials to perform grease trap
inspections. For food service establishments operating more than one grease trap, a $50 inspection
fee will be applied to each trap. Where mandatory routine sampling is required at the expense of
the Owner, such sampling costs will be recovered and charged as an additional inspection fee.

$50 Re-Inspection Fee – Grease traps that are found to be unsatisfactory during an inspection will
be required to be re-inspected. CWS will charge a re-inspection fee to any food establishment that
has a trap, or traps that need to be cleaned, or are not accessible during the initial inspection.
Additionally, CWS reserves the right to charge the re-inspection fee to food establishments that are
found not to be in compliance with the grease trap standards as outlined in this document. The re-
inspection fees have been established to ensure compliance with these standards, and are to cover
the cost of labor, equipment and materials to perform the grease trap re-inspection(s).

8. Food service establishments whose operations cause or allow excessive grease or solids to
discharge or accumulate in the sewer collection system are liable to CPW for all costs related to
Charleston CPW for service calls due to line blockages, line cleaning, line and pump repairs,
property damages, etc. This includes all labor, materials, equipment, and overhead. Failure to
pay all service-related charges may also be grounds for water and/or sewer service
discontinuance.

9. Any facility receiving three (3) consecutive unsatisfactory evaluations shall be subject to
penalties/restrictions as provided for in the Charleston CPW Wastewater Use and Rate Resolution
for non-compliance with the Resolution requirements. This COULD include discontinuance of water
and/or sewer service.

Grease Interceptor Standards

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B. DESIGN & SIZING REQUIREMENTS

1. All grease traps/interceptors shall be designed, installed and located in accordance with this
Standard to allow for complete, immediate and safe access for inspection, maintenance, etc.

2. CWS will not accept any grease traps/interceptors that have a removable baffle wall.

3. The volumetric capacity criteria used by CWS for determination of the minimum size requirement
for grease interceptors shall be in general accordance with the Environmental Protection Agency
(EPA) Guidance Document, "On-site Wastewater Treatment and Disposal Systems," Chapter 8 and
as referenced in Section V of this document. The Storage Factor and Loading Factor applicable for
any specific application will be determined by CWS at its sole discretion, based upon information
submitted by the applicant and the location within the collection system.

4. “Equivalent” sizing criteria offered as an alternative to the volumetric sizing methods and
calculations prescribed in this Standard are not accepted by CWS. The CWS, at its sole
discretion, may allow installation of a smaller volume than the minimum determined by the CWS in
accordance with the sizing methods prescribed in Section V. In such cases, approval will require
written acceptance by the Owner of special conditions as may be offered as a “conditional approval”
by the CWS on a case by case basis. Such special conditions may include, for example, mandatory
increased cleaning frequency, increased inspections frequency and mandatory routine sampling –
all at the expense of the Owner.

5. Single below ground grease interceptors, and those installed in series, must be directly accessible
from the surface.
a) The minimum access opening dimensions shall be 18 inches x 18 inches or a minimum of
24 inches in diameter.
b) The two (2) access openings (inlet and outlet) to below ground traps are required and should
be removable with ease by one person.
c) Concrete slabs, metal plates, and wedge tops are not considered easy access if the weight
of the access cover is greater than 75 pounds. If the access cover is greater than 75 pounds,
the owner must provide personnel to open/close the trap for inspection.
d) The two-chambered single tank must be fitted with an extended outlet sanitary tee that
terminates 8 inches to 12 inches above the tank floor for both chambers.
e) The contents of the trap must be clearly visible for proper inspection from above grade
(above the access covers). Typically, the maximum depth from the ground surface (access
covers) to the liquid level in the trap should not exceed 4 feet, as this will impede effective
visual inspection.
f) Refer to the attachment “Typical Underground Grease Trap” for specific minimum design
requirements.

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6. “Under-the-Counter” or “On the Floor”
a) Approved flow controls to prevent over loading and allow for proper operation must be
installed on the inlet.
b) Must be located as close to the source of the grease generating fixture as physically
possible, while remaining accessible for maintenance.

7. All traps/interceptors are to be installed with “grab sample” capability.

8. Dishwashers, steamer units, other high temperature sources, and garbage grinders shall not be
piped directly to “under-the-counter” or below ground-type grease traps.

9. Solids separation is required on all traps less than 500 gallons total volume.

10. Each establishment is required to have a CWS approved trap/interceptor installation. Multiple
establishments manifolded to 1 trap/interceptor are not allowed except where explicitly approved in
writing by CWS.

C. OPERATIONAL REQUIREMENTS

1. The CWS may require routine sampling of traps at any establishment whose effluent is suspected
by the CWS Wastewater Collection Department to contain a concentration of greater than 100 mg/l
of oil and grease in the grease trap effluent.
a) In such situations, the CWS will arrange for sample collection (without prior notice) transport
of the sample to a CWS approved independent testing laboratory and analysis of the sample
for oil and grease concentration.
b) Oil and grease samples shall be drawn from a location such that they are representative of
the effluent being discharged from the grease trap.
c) The CWS will furnish to the Owner a copy of the analysis together with written notification
of any actions required.
d) The Owner will be responsible for payment of all associated sampling costs.

2. Upon arrival of a CWS Inspector, it is the owner’s responsibility to provide personnel to access and
open the trap/interceptor for inspection and to close it upon completion of the inspection. Failure to
open the trap/interceptor for inspection will result in an unsatisfactory inspection rating. The trap(s)
must be maintained by the Owner clear of obstructions to access for inspections at all times.

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IV. GREASE TRAP APPLICATION AND APPROVAL PROCESS
.

Grease Interceptor Standards

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V. SIZE CALCULATION METHODS

A. EPA Method Sizing

(Typically used Where Food Is Served On the Premises – With Seating)

 EPA Method #1
(For Restaurants and Food Service Establishments w/ Fixed Seating)

Size = D x GL x SF x (HR/2) x LF

D = Number of seats in dining area

GL = Typically 5 gallons of wastewater per meal
SF = Storage capacity factor
1.7: for single service kitchen
2.5: for fully equipped commercial kitchen
Hr = Number of hours open
LF = Loading factor*
1.25: locations adjacent interstate freeways
1.00: other freeways, recreational areas, & tourist areas
0.80: main highways
0.50: other highways

*CWS will use a LF=1.0 where there is a high concentration of food serving establishments.

 EPA Method #2
(For Catering, Hospitals, Nursing Homes & Other types of Commercial Kitchens w/
Varied Seating Capacity and Room Service)

Size = M x GL x SF x 2.5 x LF

M = Number of meals per day

GL = Typically 4.5 gallons of wastewater per meal
SF = Storage capacity factor
1.7: minimum or
2.5: on site disposal
LF = Loading factor
1.25: garbage disposal & dishwashing
1.00: w/o disposal
0.75: w/o dishwashing
0.50: w/o disposal & dishwashing

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B. Fixture Method Sizing
(Typically used where there is very limited seating, e.g. temporary waiting area with no dining
tables or NO Seating at all)

These types of traps/interceptors are only permissible for food service establishments with
limited to no seating. Examples of these food service establishments are: Takeout Sandwich
Shops, Takeout Pizza Parlors, Candy/Chocolate Shops, Coffee Shops or Takeout Chicken
Wing Establishments. The capacity (sizing) of traps/interceptors will be calculated by multiplying
its trap retention time by its flow capacity. This sizing method often
(though not always) results in a calculated volume that is small enough to enable a unit to be
placed “Under the Counter” or “On the floor”. The components of this calculation are as follows:

1) The flow capacity (gpm) of the trap is calculated by determining the volume of
each fixture that will be connected to the grease trap. Typically, this will be done
by multiplying the fixture’s width by its length by its depth. The volumes of each
fixture will be added to one another to arrive at an overall volume of all of the
fixtures discharging to the grease trap. Next, the volume must be converted to
gallons and divided by an unloading rate of two (2) minutes.

2) The trap retention time (min) shall be a minimum of two (2) minutes, to a
maximum of ten(10) minutes, and will vary in accordance with the table found
below:

Trap Retention Times

Retention Time
Type of Food Establishment
(min)
Coffee or Beverage Shops (serving no food) 2
Establishments w/o Fryers such as: Sandwich Shops, Coffee
Shops (serving food), Ice Cream/Yogurt/Gelato Shops, and 4
Candy/Chocolate Shops
Pizza Parlors and Food Establishments Using Baking
6
Sheets/Pans
Food Establishments that have Some Fried Items on Menu 8
Food Establishments that Primarily Serve Fried Food 10

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 Example
Coffee Shop
Trap Volume:
Fixture 1 (triple sink): 18” x 18” x 10” x 3 = 9,720 cu. in. x 0.00433 gal/cu. in. = 42.1 gal
Fixture 2 (pre-rinse sink): 14” x 14” x 10” = 1,960 cu. in. x 0.00433 gal/cu. in. = 8.5 gal
Total Volume: 51 gal
Unloading Rate = 2 min
Total Flow: 51 gal/2 min = 25.5 gpm
Retention time = 4 min
Required trap size: 25.5 gpm x 4 min = 102 gal

C. The minimum grease trap size for all schools shall be 2,000-gallons capacity.

D. The minimum grease trap size for bakeries of any type shall be 250 gallon capacity.

E. When required, an appropriately sized flow control device must be installed by a licensed plumber.

F. Solids Separator

When required, a solids separator shall have a volume that is 5% of that of the grease trap.

Example
Grease trap size: 500 gal
Solids separator size: 5% x 500 gal = 25 gal

Note: Not required when multiple interceptors are installed in series.

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VI. MAINTENANCE

Trap maintenance is critical to proper separation of fats, oils and grease. Consequently, maintenance of
grease traps/interceptors must include thorough pump-out and/or cleaning at a minimum frequency
of four (4) times per year, or at a frequency determined by the CWS Inspector. The owner(s) shall be
responsible for the proper removal and disposal by appropriate means of the captured material. Pump-
outs/ cleaning records are to be kept and recorded on the Maintenance Log form for each trap/interceptor.
Failure to maintain a log or perform the required quantity of pump-outs/ cleaning is an unsatisfactory
inspection rating. Any removal and hauling of the collected materials, not performed by the owner(s)
personnel, must be performed by a currently licensed waste disposal firm. In addition, maintenance
contracts and cleaning invoices must be submitted to the Charleston CPW Wastewater Collection
Department. Note, the owner is ultimately responsible for the proper maintenance of the grease trap
facility(s).

Note. The grease mat plus settled out solids shall not exceed one-third (1/3) the normal fluid level depth of
the trap. For example, if the fluid level depth is 48”, the grease mat plus settled solids must not exceed 16”
(48” x 1/3).

Maintenance logs must be posted in a conspicuous, visible, and easily accessible location for CPW
inspection.

Grease-consuming bacteria may be considered for interim approval for grease trap maintenance, provided
approval is obtained from Charleston CPW's Wastewater Collection Department and providing that this
control method is considered effective and satisfactory to Charleston CPW's inspector.

Exclusive use of bacteria, enzymes, or other grease solvents, emulsifiers, etc. (in lieu of physical cleaning),
is not sufficient and not approved for long-term grease trap maintenance, especially for non-biodegradable
waste fractions.

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VII. DISCHARGE STANDARD

Section M, Part 2, Item A-2 of the current Charleston CPW Wastewater Use and Rate Resolution prohibits
the discharge to Charleston CPW's sewer collection system of "any wastewater containing fats, wax,
grease or oils, of animal or vegetable origin (whether emulsified or not), in excess of 100 mg/l or containing
substances which may solidify or become viscous at temperatures between 32°F and 150°F, without prior
approval of the Commission." The Maximum temperature of discharged wastewater into passive type
grease interceptors must not exceed 105° F. The chart below indicates the melting points and densities of
commonly used cooking products.

Substance Melting Point Density

°F °C Lbs./gal. Kg./l
Tallow 108 42 7.88 0.945
Palm Oil 95 35 7.63 0.915
Cocoa Butter 93 34 8.04 0.964
Coconut Oil 77 25 7.67 0.920
Palm Kernel Oil 75 24 7.70 0.923
Peanut Oil 37 3 7.62 0.914
Cotton Seed Oil 30 -1 7.65 0.917
Olive Oil 21 -6 7.66 0.918
Poppy Seed Oil 5 -15 7.71 0.925
Sesame Oil 3 -16 7.66 0.919
Soybean Oil 3 -16 7.73 0.927
Corn Oil -4 -20 7.69 0.922

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 Grease Trap Inspection

VIII. TRAP INSPECTION PROCESS

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VIII. TRAP INSPECTION PROCESS (continued)

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IX. ENFORCEMENT

Enforcement of this Standard shall be in accordance with the provisions of the most current Charleston
CPW Wastewater Use and Rate Resolution. Failure to comply with this Standard or any facility receiving
three (3) consecutive unsatisfactory evaluations shall be grounds for penalty imposition and/or
discontinuance of water and/or wastewater service. Additionally, failure to comply may result in notification
to the Charleston County Health Department for request of enforcement action, which may lead to
revocation of food service permits.

Charleston CPW may elect to request from the appropriate building official that certificates of occupancy
be withheld until compliance with CPW’s requirements, including grease trap compliance, is fully met.

In the event that a food service establishment's grease-handling facilities are either under-designed/under-
sized, substandard, or poorly operated, the owner(s) will be notified, in writing, of the required improvements
and given a compliance deadline not to exceed three (3) months to conform with the requirements of this
Grease Interceptor Standard. An extended deadline may be granted by the CPW upon review and
determination of adequate and timely progress is being made by the customer to comply with the Discharge
Standard.

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X. ATTACHMENTS

Form WWC-TE-22 Application to Install Grease Interceptor

Grease Trap Interceptor Maintenance Log

Grease Trap Inspection Form

Commercial Kitchen Gray Water Drainage System

Typical Underground Grease Trap

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 APPLICATION TO INSTALL AND/OR DISCHARGE VIA A GREASE TRAP / INTERCEPTOR

Business Name/Address: _________________________________________________________

Owner Name / Address: _________________________________________________________
Phone: _________________; Email: _________________________

Owner Representative: Name: _________________; Firm: _________________________

Phone: _________________; Email: _________________________

Please Provide the Following Information:

Seating Capacity: ______ Hours / Day of Operation: ____________
Expected Servings / Day: ______ Circle Service: Breakfast Lunch Dinner
# of Expected Peak Hr. Servings: ______ Size of Establishment (Sq Ft): ____________
Size of Existing Trap (Gallons): ______ Building Former Use: ____________

Size / Number of Kitchen Units Served by Interceptor:

Size / number Type of unit Size / Number Type of unit
(L x W x D) (LxWxD)

___/___/___( ) Single compartment scullery sink ___/___/___( ) Mop Sink

___/___/___( ) Double compartment scullery sink ___/___/___( ) Oven (ex: wok)
___/___/___( ) Triple compartment scullery sink ___/___/___( ) Other (attach to application)
 ALL Kitchen Sinks/Wok Ovens etc. used for cleaning and/or food preparation/cooking that discharge to the sanitary
sewer must be routed via a grease interceptor. Dishwashers must NOT be connected.

Submit with the Application:

 $25.00 origination fee (check only - payable to Charleston Water System)
 Proposed menu. Provide copies of all menus for each proposed service – Breakfast, Lunch, Dinner etc. Grease trap
model plan/specifications and a riser/plumbing diagram may be requested later for review.

Comments:__________________________________________________________________________

1. I certify that the above information is correct to the best of my knowledge. Also, I understand that a $50.00 inspection fee
per trap will be charged for each maintenance inspection conducted.
2. I understand that wastewater change-in-use (impact) fees will need to be assessed by CWS and paid by the customer.
Contact the Utilities Services Specialist at (843) 727-7134 for assessment of potential fee.
3. I have read, understand, and comply with the CWS Grease Trap and Grease Interceptor Standards. See
[Link]
4. I understand the limit for fats, oils, and grease is 100 mg/l in water discharged to the CWS.
Date:____________ Owner Signature: _________________________

Submit application to: CWS - Collection System Engineering Manager

1256 Supply Street
CharlestonS.C.29405
Email with Questions to: wastewaterinspectors@[Link]

Prepared By: Angus Maclean Rev Date: 5-30-18

Approved By: Baker Mordecai Form # WWC-TE-22

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 GREASE TRAP INTERCEPTOR MAINTENANCE LOG

Establishment Name: _____________________________________________________________

Contact Name: _______________ Phone #: ________________________________
Trap No.: ____________________ Trap Location:____________________________

Commissioners of Public Works Contact Information

Inspector: ________________ Phone No:__________________

Name of WWCD WWCD

Clean Out Vendor/Employee Method of Inspector Sign Off Sign Off
Date Performing Clean Out Initials Disposal Date

NOTE* CPW reserves the right to have copies of these maintenance logs.
1 Log Sheet Per Each Trap/Interceptor.
Each Log Must be Conspicuously Posted for CPW Review

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 Wastewater Collection Department
Grease Trap Inspection
(BEFORE BEGINNING ANY TASK, T-A-K-E 2)

Projected Start Date:  Initial Inspection  Routine Inspection  Follow Up Inspection

Crew # Name Est. Hrs. Act. Hrs. Work Order #:
CPW Acct. #:
SOI Activity #: 5.13
PMP #: 44

ESTABLISHMENT LOCATION

MANAGER’S NAME OWNER’S NAME

BUSINESS PHONE NUMBER CELL PHONE OR ALTERNATIVE NUMBER

Trap Information

Last Maintenance Date: ________________ Frequency: ___________________________

Next Approx. Inspection Date:_________________________ Cleaning Performed By: ____________

 Bill Customer
Last Inspection Date(s)

Overall Rating:  Satisfactory(1) Unsatisfactory (2)

Reason for Unsatisfactory Rating (check boxes that apply)

Check boxes that apply.

 A. Broken/Missing Access Cover/Heavy  L. Dishwasher Tied Into Trap
 B. Access Point Below Grade  M. Dirty (Needs Pump Out)
 C. Baffle Wall/Screen Missing  N. Defective Grease Trap
 D. Not Accessible for Maint. or Inspection  O. Broken/Missing Gasket
 E. Non-Approved Grease Interceptor  P. No Maintenance Log
 F. No Grease Trap Installed (Send Letter)  Q. Not Properly Located or Installed
 G. Inlet/Outlet “T” Defective  R. Grease mat depth of ____ exceeds limit.
 H. Trap Temp .GT. 105 F0  S. Visible Grease Discharge
 I. Trap Sample Required  T. Trap Needs Upgrade; Incorrect Size
 J. Trap Sample GT 100mg/l  U. Not Cleaned Per Req’d Frequency
 K. No Grab Sample Port  V. No Flow Control
Previous Comments:
Current Comments:

_________________________ ________________________ ___________________

Establishment Official CPW Inspector Inspection Date

Grease Interceptor Standards

Document No.: WWC-TE-00016 - Date Approved: 10/10/2018
When printed, this document is uncontrolled.
Page 21 of 23
 Grease Interceptor Standards
Document No.: WWC-TE-00016 - Date Approved: 10/10/2018
When printed, this document is uncontrolled.
Page 22 of 23
 Grease Interceptor Standards
Document No.: WWC-TE-00016 - Date Approved: 10/10/2018
When printed, this document is uncontrolled.
Page 23 of 23