Page
1
of
14
Memorandum
From:
Jan
Matuszko
USEPA/
OW/
OST
ph:
(
202)
566
1035
matuszko.
jan@
epa.
gov
To:
Public
Record
for
the
2006
Effluent
Guidelines
Program
Plan
EPA
Docket
Number
OW­
2004­
0032
(
www.
epa.
gov/
edockets/)

Date:
August
11,
2005
Re:
Food
Service
Establishments
0.1
Industry
Profile
Food
service
establishments
include
facilities
in
SIC
codes
5812,
Eating
Places,
and
5813,
Drinking
Places.
The
1987
SIC
Code
Manual
defines
these
SIC
codes
as
follows:


SIC
Code
5812:
Establishments
primarily
engaged
in
the
retail
sale
of
prepared
food
and
drinks
for
on­
premise
or
immediate
consumption.
Caterers
and
industrial
and
institutional
food
service
establishments
are
also
included
in
this
industry.
Establishments
in
which
sales
of
alcoholic
beverages
for
consumption
on
the
premises
exceed
sales
of
prepared
food
and
nonalcoholic
beverages
are
classified
in
Drinking
Places
(
SIC
5813).


SIC
Code
5813:
Establishments
primarily
engaged
in
the
retail
sale
of
alcoholic
drinks
such
as
beer,
ale,
wine,
and
liquor
for
consumption
on
the
premises.
The
sale
of
food
frequently
accounts
for
a
substantial
portion
of
the
receipts
of
these
establishments.
Meals
may
or
may
not
be
served.

Table
1­
1.
Census
Data
(
Available
for
1997
Only)

SIC
Code
NAICS
Code
Number
of
Facilities
in
1997
5812:
Eating
Places
423,082
711110:
Dinner
theaters
184
722110:
Full­
service
restaurants
191,245
722211:
Limited­
service
restaurants
174,104
722212:
Cafeterias
4,172
722213:
Snack
&
nonalcoholic
beverage
bars
27,908
722213:
Ice
cream
&
soft
serve
shops
9,753
Table
1­
1.
(
Continued)

SIC
Code
NAICS
Code
Number
of
Facilities
in
1997
Page
2
of
14
722213:
Frozen
yogurt
shops
1,582
722213:
Bagel
shops
3,926
722213:
Coffee
shops
6,843
722213:
Other
snack
&
nonalcoholic
beverage
bars
5,804
722310:
Foodservice
contractors
18,991
722320:
Caterers
6,478
5813:
Drinking
places
(
alcoholic
beverages)
722410:
Drinking
places
(
alcoholic
beverages)
52,825
Source:
1997
U.
S.
Census.

Table
1­
2
shows
2000
TRI
and
PCS
data
available
for
food
service
establishments.
No
establishments
reported
to
TRI
in
2000.
Of
the
approximately
470,000
food
service
establishments
in
the
U.
S.
(
1997
U.
S.
Census),
only
57
report
discharges
to
PCS
(
all
minor
dischargers).
Based
on
470,000
total
establishments
and
only
57
direct
dischargers,
the
vast
majority
of
food
establishments
discharge
indirectly.

Table
1­
2.
Facility
Counts
SIC
Code
Number
of
Facilities
Reporting
to
2000
TRI
Number
of
Facilities
Reporting
to
PCS
2000
Direct
Indirect
Both
No
Discharge
Reported
Direct
(
Minors)

5812
0
0
0
0
54
5813
0
0
0
0
3
Source:
TRIReleases2000
and
PCSLoads2000
databases.

0.2
Wastewater
Characteristics
0.2.1
Wastewater
Quantity
Food
establishments
use
water
for
food
preparation
(
washing,
cooking,
drinking
water,
ice,
sinks),
clean
up
(
dishwashing,
floor,
and
rack
washing),
sanitation
(
toilets),
and
landscaping
(
irrigation,
parking
lot
spraying,
etc).
Table
1­
3
summarizes
the
wastewater
flow
data
available
from
PCS.
No
wastewater
flow
data
are
available
for
TRI.

Table
1­
3.
Wastewater
Flow
Data
From
PCS
2000
Table
1­
3.
(
Continued)

Page
3
of
14
SIC
Flow,
MGY
5812
(
54
Establishments
Reporting)
Max
91,440
Min
0.000000360
Median
0.805
5813
(
3
Establishments
Reporting)
Max
0.205
Min
0.144
Median
0.162
Source:
PCSLoads2000.

To
gain
additional
information
on
discharge
volumes,
EPA
examined
some
Environmental
Engineering
textbooks.
Table
1­
4
summarizes
the
wastewater
flow
data
from
the
applicable
textbooks
examined.

Table
1­
4.
Typical
Wastewater
Flow
Rates
from
Food
Service
Establishments
Type
of
Establishment
Wastewater
Flow
Range
(
gal/
day
per
unit)
Unit
Textbook
Source
Restaurant
2
­
4
Meals
Metcalf
&
Eddy
Restaurant,
kitchen
waste
only
2.5
­
3
Persons
Standard
Handbook
of
Environmental
Engineering
Restaurant,
kitchen
and
toilet
waste
7
­
10
Persons
The
Agri­
Food
Trade
Service
web
page
(
http://
atn­
riae.
agr.
ca/
info/
us­
e.
htm)
reports
that
80%
of
Americans
get
at
least
one
meal
per
month
from
a
food
service
establishment
(
mostly
takeout).
Based
on
a
U.
S.
population
of
260
million
people,
Americans
eat
close
to
7
million
meals
per
day
from
food
service
establishments.
Using
an
average
wastewater
flow
range
of
3
gallons
per
day
per
meal
(
Metcalf
&
Eddy),
the
food
service
industry
generates
21
MGD
of
wastewater,
not
including
toilet
waste.

Food
establishments
are
usually
defined
either
as
small
volume
(
operating
less
than
16
hours
a
day)
or
large
volume
(
includes
most
fast­
food
restaurants).
One
1990
Massachusetts
case
study
of
a
large
volume
steak
house
estimated
that
the
restaurant
used
13
million
gallons
of
water
annually,
including
toilets
(
Massachusetts
Water
Resources
Authority).
The
study
notes
that
the
restaurant
was
new
and
used
state­
of­
the
art
equipment
(
such
as
water­
efficient
dishwashers).
It
served
approximately
40,000
meals
per
week,
or
approximately
5,000
per
day.
The
case
study
noted
that
it
used
a
"
minimal"
volume
of
water
compared
with
older,
less
efficient
restaurants.
Based
on
the
Standard
Handbook
of
Environmental
Engineering
estimate
of
7
to
10
gallons
per
day
per
person,
the
steak
house
would
generate
13
to
18
million
gallons
of
wastewater
per
day,
which
corresponds
to
the
case
study
findings.
Table
1­
5
below
summarizes
relevant
steak
house
data.
Page
4
of
14
Table
1­
5.
Wastewater
Flow
for
a
Massachusetts
Steak
House
Wastewater
Source
Estimated
1990
Volume
(
million
gallons/
year)

Toilets
(
19)
3.12
Dishwasher
1.045
Wash
sinks
0.153
Rack
Washing
0.147
Glass
Washer
0.065
Source:
Non­
Domestic
Water
Audit
Report,
A
Steak
House
in
Massachusetts.
Prepared
by
B&
M
Technological
Services,
Inc.
for
Massachusetts
Water
Resources
Authority.
March
1990.

0.2.2
Wastewater
Quality
During
this
study,
EPA
could
not
locate
a
readily
available
source
of
discharge
data
for
food
service
establishments
that
discharge
to
POTWs.
No
TRI
data
are
available
regarding
pollutants
in
treated
wastewater
from
food
service
establishments.

The
2000
PCS
database
contains
discharge
data
from
57
food
service
facilities
that
are
minor
direct
dischargers.
This
information
represents
0.01
percent
(
less
than
1
percent)
of
the
industry,
as
there
are
470,000
food
service
establishments
in
the
U.
S.
(
1997
U.
S.
Census).
In
addition,
because
these
facilities
are
direct
dischargers,
the
information
may
or
may
not
be
representative
of
indirect
discharging
facilities
(
particularly
for
conventional
pollutants
and/
or
treatment
chemicals
such
as
chlorine).
Nevertheless,
the
data
provide
some
indication
of
the
level
and
types
of
pollutants
that
may
be
present
in
discharges
from
food
service
establishments.
Table
1­
7
lists
these
facilities
and
their
respective
TWPE,
where
applicable.
Table
1­
6
lists
all
pollutants
reported
by
these
57
facilities,
ranked
by
TWPE.

Table
1­
6.
List
of
Facilities
in
PCSLoads2000
SIC
Name
City
State
Total
TWPE
5812
Hartman
James
Williams­
Houston
Houston
TX
9.0
5812
Tesi/
Discovery
Bay
Marina
Pass
Christian
MS
2.857
5812
Grandma's
Home
Cooking
Rensselaer
IN
0.906
5812
Marti's
Place­
bomars
River
Ldg
Hebron
IN
0.082
5813
Sand
Trap
Bar
&
Lounge
Alexandria
KY
0.074
5812
Huber
Family
Restaurant
Borden
IN
0.073
5812
Colorado
Café
Wtp
Watchung
NJ
0.070
5812
Giovannis
Pizza
South
Williamson
KY
0.068
5812
Tall
Tales
Fish
Camp
Mayo
SC
0.607
Table
1­
6.
List
of
Facilities
in
PCSLoads2000
SIC
Name
City
State
Total
TWPE
Page
5
of
14
5812
Gardenbrook
Party
Center
Cortland
OH
0.006
5812
Cynthiana
Dairy
Queen
Inc
Cynthiana
KY
0.054
5812
Happy
Daze
Dairy
Bar
Nesbit
MS
0.527
5812
KY
Fried
Chicken
Owensboro
KY
0.051
5812
Simpson
Property
Louisville
KY
0.049
5812
Cadron
Creek
Catfish
House
Bee
Branch
AR
0.043
5812
Beef
House
Restaurant
Covington
IN
0.359
5812
Burnaugh
Enterprises
Catlettsburg
KY
0.322
5812
O'Brien's
Pizza
Pub
Hot
Springs
Village
AR
0.003
5812
McDonald's
Restaurants
of
in
Cambridge
City
IN
0.029
5812
Delta
Inc.
Leavenworth
IN
0.027
5812
Riverview
Restaurant
Hawesville
KY
0.216
5812
Fast
Market
Jericho
AR
0.213
5812
Bananas
on
the
River
Winchester
KY
0.002
5812
Village
Inn
Restaurant
Burgin
KY
0.019
5812
Toor
Car
&
Truck
Plaza
Wadsworth
IL
0.181
5812
Stuckey's
Pecan
Shoppe
#
083
Coosawhatchie
SC
0.159
5812
Long
John
Silvers
Anchors
Inc
Owensboro
KY
0.015
5812
Smith
House
Restaurant
Owenton
KY
0.013
5812
McDonalds
Restaurant
Owensboro
KY
0.012
5812
Pilot
Travel
Center
No.
362
Fortville
IN
0.120
5812
Paws
Inc.
Wwtp
Albany
IN
0.011
5812
Catfish
Kitchen
Restaurant
Draffenville
KY
0.011
5813
Camp
Springs
Tavern
Melbourne
KY
0.001
5812
Otter
Creek
Park
Vine
Grove
KY
0.001
5813
Ebbie's
Mini
Mart
Beckmeyer
IL
0.000
5812
Best
Inn
Missoula
MT
0
5812
Brown
Derby
Roadhouse
Ontario
OH
0
5812
Fireplace
Restaurant
&
Lounge
Gurnee
IL
0
5812
Golden
Isles
Marina
St.
Simons
Island
GA
0
5812
Halfway
Restaurant
Southington
OH
0
5812
I­
74
Auto/
truck
Plaza
Oakwood
IL
0
Table
1­
6.
List
of
Facilities
in
PCSLoads2000
SIC
Name
City
State
Total
TWPE
Page
6
of
14
5812
Keller
Oil
Raccoon
Super
K
Centralia
IL
0
5812
Lakeview
Steak
House
Greer
SC
0
5812
Mac's
General
Inv
Llc­
dba
Tin
El
Dorado
AR
0
5812
McDonalds
#
11963'
s
Wwtp
Mt.
Comfort
IN
0
5812
McDonald's
Restaurant
Rensselaer
IN
0
5812
New
Jersey
Turnpike
Authority
Salem
NJ
0
5812
Old
South
Mountain
Inn
Boonsboro
MD
0
5812
Pilot
Travel
Center
#
361
Greenfield
IN
0
5812
Restaurant
Service
LLC
Houston
TX
0
5812
Shamrock
Restaurant
Thurmont
MD
0
5812
Stuckey's
Restaurant
Centerville
IN
0
5812
The
Islands
Restaurant
Walton
KY
0
5812
Thresco
Inc
Crestwood
KY
0
5812
Track's
Inn
Cortland
OH
0
5812
Twin
Cedars
Restaurant
Louisville
KY
0
5812
Waunee
Farms
Restaurant
Kewanee
IL
0
Source:
PCSLoads2000.
Page
7
of
14
Table
1­
7.
List
of
Pollutants
Reported
from
Facilities
in
PCSLoads2000
SIC
Pollutant
Reported
TWPE
per
Year
Pounds
per
Year
#
of
Facilities
5812
Total
Residual
Chlorine
14
29
20
5812
Ammonia
as
Nitrogen
1.9
1,055
39
5812
Chloroform
0.00016
0.077
2
5812
Benzene
&
Ethylbenzene
&
Toluene
&
Xylene
(
BTEX)
1
0.000033
0.0044
1
5812
Xylenes
(
Mixed
Isomers)
1
0.000013
0.0031
1
5812
Toluene1
0.0000071
0.0013
1
5812
BOD,
5­
day
NA
14,417
55
5812
Total
Suspended
Solids
NA
8,560
55
5812
Oil
&
Grease
NA
781
14
5812
Phosphorus,
Total
(
As
P)
NA
16
2
5813
Nitrogen,
Kjeldahl
Total
(
As
N)
NA
9
1
5813
Oxygen,
Dissolved
(
DO)
NA
NA
41
1
Some
of
the
facilities
in
Table
2­
7
appear
to
be
gas
stations,
and
the
BTEX
pollutant
loads
in
Table
2­
8
most
likely
result
from
gas
station­
related
operations.
The
facility
reporting
BTEX,
for
example,
is
the
Ebbie's
Mini
Mart
in
Beckmeyer,
IL.
NA
indicates
that
the
parameters
do
not
have
TWFs
assigned
and,
in
the
case
of
DO,
pounds
per
year
are
not
a
representative
measure.

The
information
in
Tables
1­
6
and
1­
7
indicates
that
for
the
facilities
reporting
to
PCS,
toxic
discharges
are
low,
with
less
than
1
TWPE
per
facility.
Also,
the
1
TWPE
per
facility
average
includes
loads
from
facilities
that
appear
to
be
gas
stations.

EPA
also
collected
data
about
discharges
to
POTWs
through
inquiries
to
EPA
Region
pretreatment
coordinators
and
Internet
queries.
These
data
sources
show
that
fats,
oil,
and
grease
(
FOG)
are
the
predominant
pollutant
of
concern
for
food
establishments.
Oil
and
grease,
which
are
lighter
than
water,
float
and
can
accumulate
on
the
top
and
sides
of
sewer
pipes,
eventually
causing
clogs
and
sewer
back
ups.
In
particular,
FOG
discharges
from
food
service
establishments
have
been
linked
to
sewer
blockages
and
storm
sewer
overflows
(
SSOs).

0.3
On­
Site
Wastewater
Treatment/
Pretreatment
Most
food
establishments
pretreat
their
wastewater
through
grease
traps
prior
to
discharge
to
a
POTW.
The
http://
www.
p2pays.
com
web
site
provides
guidance
on
proper
design
of
grease
separation
devices.
The
main
design
parameters
for
grease
traps
are
time,
temperature,
turbulence,
and
tankage
(
storage
capacity).
Food
service
establishments
that
install
grease
traps
collect
FOG
which
must
be
recovered
from
grease
traps.
Some
localities
require
trap
cleaning
at
least
monthly.
See
the
attached
excerpts
from
the
www.
p2pays.
com
FOG
Guidance
Manual
for
illustrations
of
typical
grease
separation
devices.
Page
8
of
14
0.4
Local
limits
on
FOG
Many
localities
have
established
ordinances
that
tighten
up
FOG
control
programs
to
reduce
blockages.
Some
require
restaurants
to
install
grease
traps
and
require
periodic
grease
clean
out.
Some
also
set
pretreatment
limits
for
FOG
or
oil
and
grease
as
hexane­
extractable
material
(
HEM)(
of
which
FOG
is
a
component).
Table
1­
8
lists
the
pretreatment
requirements
for
select
localities
in
North
Carolina,
which
were
available
on
the
Internet.
Some
local
ordinances
also
require
certain
size
and/
or
pumping
requirements.
Localities
have
successfully
controlled
FOG
problems
with
FOG
control
programs,
limits,
and/
or
grease
trap
requirements
(
P2
Pays
web
site).

Table
1­
8.
Pretreatment
Standards
for
Oil
and
Grease
as
HEM
for
Certain
Localities
Locality
Limit
(
mg/
L)

Asheville,
NC
150
Raleigh,
NC
300
Statesville,
NC
200
Wilmington,
NC
200
Wilson
200
Source:
http://
www.
p2pays.
org.

0.5
Multimedia
Environmental
Releases
0.5.1
Volatilization
Prior
to
Reaching
POTW
Based
on
information
collected
for
this
review,
food
service
establishments
do
not
generate
significant
amounts
of
volatile
pollutants
in
wastewater
(
p2pays
and
PCS
2000).

0.5.2
Solid
Wastes
Food
service
establishments
generate
solid
waste,
mostly
leftover
food
and
cuttings
from
food
preparation.
Food
waste
can
present
vector
problems
for
trash
storage.
The
Michigan
Department
of
Environmental
Quality
provides
the
following
guidance
on
reducing
solid
waste:


Control
inventory
(
minimize
outdated
food);


Buy
in
bulk
to
reduce
container
waste
but
consider
what
food
will
spoil;


Collect
and
send
used
FOG
to
a
renderer;
and

Maintain
grease
traps
and
grease
interceptors.

Food
service
establishments
do
not
usually
generate
enough
hazardous
waste
to
be
considered
a
RCRA
generator.
Hazardous
waste
accumulation
is
usually
limited
to
caustics/
acids
for
cleaning
and
pesticides/
insecticides
for
pest
management.
Page
9
of
14
0.6
Industry
Trends
Many
on­
line
documents
from
various
states
and
localities
provide
lists
of
BMPs
and
pollution
prevention
methods.
Most
of
these
focus
on
recycling
water
where
possible
and
using
water­
efficient
equipment
for
dishwashers,
closed­
loop
condensers
on
refrigerators,
lowflush
toilets,
etc.
Most
BMPs
focus
on
minimizing
water
usage
and
food­
waste
generation.

The
FranchiseHandbook.
com
web
site
provides
economic
statistics
on
food
service
establishments,
including
that
the
industry
grew
2.9%
in
1999.

0.7
References
1997
U.
S.
Census.
Available
online
at:
http://
www.
census.
gov.

U.
S.
Department
of
Labor.
1987
SIC
Code
Manual.
Available
online
at:
http://
www.
osha.
gov/
pls/
imis/
sic_
manual.
htm
Agri­
Food
Trade
Service.
Market
Information,
United
States.
Available
online
at:
http://
atn­
riae.
agr.
ca/
info/
us­
e.
htm.
Accessed
October
27,
2004.

Corbitt,
Robert
A.
Standard
Handbook
of
Environmental
Engineering.
2nd
Edition.
McGraw­
Hill,
1999.

East
Bay
Municipal
Utility
District
(
EBMUD).
Wastewater
Rates,
Charges
and
Fees.
Available
online
at:
http://
www.
ebmud.
com/
wastewater/
industrial_&_
commercial_
permits_&_
fees/
wastewater_
rates/
default.
htm.
Accessed
October
19,
2004.

E­
mail
from
Matthew
Gluckman,
U.
S.
EPA
Region
5,
to
Jan
Matuszko,
U.
S.
EPA.
Information
about
Indirect
Dischargers.
October
18,
2004.

E­
mail
from
Lee
Bohme,
U.
S.
EPA
Region
6,
to
Jan
Pickrel,
U.
S.
EPA.
Some
Input
from
one
of
the
TCEQ
(
Texas)
Inspectors.
November
1,
2004.

FranchiseHandbook.
com.
Franchising
In
the
Economy:
Food
Service's
Big
Role.
Available
online
at:
http://
www.
franchise1.
com/
articles/
article.
asp?
articleid=
57.
Accessed
October
19,
2004.

Massachusetts
Water
Resources
Authority,
as
prepared
by
B&
M
Technological
Services,
Inc.
Non­
Domestic
Water
Audit
Report,
A
Steak
House
in
Massachusetts.
March
1990.

North
Carolina
Department
of
Environment
and
Natural
Resources.
Considerations
for
the
Management
of
Fats,
Oil
and
Grease
(
FOG)
Discharge
to
Sanitary
Sewer
Systems.
Available
online
at
http://
www.
p2pays.
org/
ref/
20/
19024.
pdf.
June
1,
2002.
Page
10
of
14
Tchobanoglous,
George/
Metcalf
&
Eddy,
Inc.,
Wastewater
Engineering:
Treatment,
Disposal,
and
Reuse.
2nd
Edition.
Irwin/
McGraw
Hill,
1991.

Michigan
Department
of
Environmental
Quality.
Food
Industry
Pollution
Prevention
and
Waste
Reduction.
Available
online
at
http://
www.
deq.
state.
mi.
us/
document/
deq­
ead­
p2­
foodfoodind
pdf.
October
1999.
Page
11
of
14
Attachments:
Excerpts
from
the
P2Pays.
com
WebSite
Manual,
Considerations
for
the
Management
of
FOG
Discharge
To
Sanitary
Sewer
Systems
Page
12
of
14
Source:
P2Pays.
com
Web
Site
Manual,
Considerations
for
the
Management
of
FOG
Discharge
To
Sanitary
Sewer
Systems
Page
13
of
14
Source:
P2Pays.
com
Web
Site
Manual,
Considerations
for
the
Management
of
FOG
Discharge
To
Sanitary
Sewer
Systems
Page
14
of
14
Example
Grease
Separation
Device
Designed
to
Eliminate
Hydraulic
Jump
Source:
P2Pays.
com
WebSite
Manual,
Considerations
for
the
Management
of
FOG
Discharge
To
Sanitary
Sewer
Systems
