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JUM 121990 BOOK 80 F,1,Ee3Q Attorney Vitunac pointed out that on Page 2 of the proposed ordinance "establishment" is defined as something which generates waste that contains in excess of a certain amount of oils, fats or pollutants. Chairman Eggert stressed that the average person coming in here needs to be able to understand exactly what this ordinance says, and she feels the definition of who absolutely has to have this should be clearer and more lay oriented. The way it reads now, it sounds like everyone has to go through the process of getting an exemption. Environmental Health Director Galanis felt that clearly what they were talking about here are those establishments that produce a product that needs to be kept in an interceptor, and they were trying to word into the ordinance a way to go back on those establishments that currently produce that product and don't have an interceptor. Commissioner Bird noted that the other half of his problem is giving them 180 days to comply as he felt that could be quite a burden. Commissioner Wheeler hated to see a blanket approach put on this. He happens to own a doughnut shop, and he contended that if you run a business properly, possibly in some cases you may not need a grease trap and have to incur the cost of cleaning it out every 6 months. He felt the way the proposed ordinance is written, you are finding these businesses guilty of contributing to pollutants before you determine if they actually are. Commis- sioner Wheeler noted that he got an exemption from the City when he built his shop, and he doesn't need a grease trap because in his family business, they don't put grease down the drain. He also had a question about the formula relating this to the number of hours an establishment is open a day. Director Galanis advised it is a standard formula taken from the State Code. The concept is the longer you are open, the more grease you produce, and this especially applies to restaurants. 10 M M