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icls'l <br />-\:o_=<_ <br />MEMORAND <br />tn2,\>S\ <br />UM <br />(-J <br />GREASE INTERCEPTOR <br />1o:Glen West, Senior Plumbing/Mechanical <br />Systems Specialist <br />Datc:November 11,2016 <br />From: Phitlip Vakili- Assistant Engineer <br />Location: 2850 SOUTH BRISTOL STREET - BURGER KING RESTAURANT <br />The above referenced food service establishment (FSE) must comply with Ordinance NS-26-70 as <br />follows: <br />X A gravity grease interceptor is not required at this FSE for the following reason(s): <br />The proposed FSE FOG discharges are projected to be negligible and will not likely cause <br />a significant impact to the sewer system. <br />A grease interceptor cannot be installed due to physical site limitations or inadequate <br />slope between the interceptor and private and/or public sewer Iines. <br />X Th" p.opor"d remodeling work does not increase the current amount of FOG generated <br />This is an existing FSE involving a change of ownership that will not result in an <br />increase of FOG discharged to the sewer system. <br />Special comments/conditions: <br />The Developer/owner acknowledges that no tenant improvements that include change of plumbing in the <br />kitchen area, change of kitchen equipments, expansion of dining area, and or change in tlpe of <br />operations or use, are being performed at this time. The developer/owner has been notified that any <br />improvements, that include that which is mentioned above, will result in the revocation of this waiver to <br />instalI a grease interceptor. <br />The developer/owner shall install a Hydro-mechanical Grease Interceptor (HGI), in accordance with the <br />UPC and with the Orange County Health Care Agency reqr,rirements. The developer/owner shall contact <br />Nabil Saba; FOG Control Program Manager at (714) 617 -3320 after construction is complete for a FOG <br />permitting inspection to be completed prior to opening the FSE for business. <br />The proposed remodeling work does not require: l) under the slab plumbing in the <br />kitchen area, 2) an increase in the net public seating area, 3) an increase in the size ofthe <br />kitchen area, or 4) any change in the size or tlpe of food preparation equipment,