SERVICES WE PROVIDE

 

Jacksonville       Duval County                 904-346-1266
St Augustine      St Johns County             904-824-7144
Orange Park       Clay County                   904-264-6444
Jacksonville Beaches    Duval County      904-246-3969
Fernandina          Nassau County               904-277-3040
Macclenny          Baker County                 904-259-5091
Palm Coast         Flagler County                386-439-5290
Daytona              Volusia County               386-253-4911
Serving all of Florida  and Georgia    at     904-346-1266

EMAIL LARRY@1STPROP.COM (feel free to email your bidding packages here)

 

  • 24 hour emergency service
  • Commercial repipes
  • High-pressure water jet drain cleaning – large and small diameter
  • Lift station installation, repair and maintenance
  • Permit-required confined-space entry
  • Backflow installation, testing and repair
  • Electronic line location
  • Large or small water heater repair
  • Fiber-optic pipeline video inspection
  • Grease trap and septic tank pumping
  • Grease trap and septic tank installation
  • Industrial pump repair & installation
  • Emergency spills
  • All types of commercial plumbing repair
  • Track work and tank cleaning
  • Scheduled service programs for your grease traps designed to meet your specific situation
  •  

  • Industrial tank pumping and cleaning
  • Lift station pump installation, cleaning and repair
  • Sludge removal
  • Sediment removal
  • Vac-Com work
  • Large and small diameter high-pressure pipe jetting
  • Wet and dry solids removal
  • Storm drain system cleaning and repair
  • Backflow installation testing and repair
  • Permit-required confined-space entry
  • All types of industrial plumbing repair
  • Oil-Water Separation
  • Truck wash holding tank pump out
  • Emergency spills
  • Pipe jetting
  • Pipeline video inspection
  • Storm drain cleaning/repair
  • Confined space
  • Tubs, toilets, sinks and facets – repair and replacement
  • Remodeling
  • Shower Pans
  • Slab Leaks
  • Water softener, filtration & drinking water systems
  • All types of residential plumbing repairs
  • 7 day a week service
  • Saturday 8am to 4pm same as weekday rates
  • Sewer and drain field cleaning
  • Sewer repair or sewer line replacement
  • Pipeline inspection
  • Water heaters
  • Septic Tank installation, pumping, problem resolving
  • Septic systems cleaning
  • Drain field repair and installation
  • Back flow installation testing and repair
  • Drain field mound removal
  • Septic-to-city sewer conversion
  • Sewage systems, sewage pump treatment
  • Septic tank lid replacement
  • sludge waste removal
  • Tank abandonment
  • Fats, Oils and Greases (FOG) Reduction Program Objectives

    Residual fats, oils and grease (FOG) is a by-product from food service establishments. Typically, FOG enters a facility’s plumbing system from ware washing, floor cleaning, and equipment sanitation. Sanitary sewer systems are neither designed nor equipped to handle the FOG that can accumulate on the interior of the sewer collection system pipes from improperly maintained discharges. These accumulations may cause a sanitary sewer overflow (SSO). A SSO is the unintentional flow of untreated sewage onto the ground or into a facility, home, or waterway. SSOs create a health risk to the public, damage property, and pollute our environment.

    Frequently Asked Questions

    • Who is required to participate in the FOG Program? Any food service establishment, commercial/institutional kitchen that is connected to the JEA sewer system is required to participate in the FOG program. (This includes sandwich shops, ice cream parlors and smoothie shops)
    • What are the requirements for my facility? 1) You must have a properly functioning grease trap. New facilities can be certified by any licensed plumber or a JEA Preferred Hauler. 2) You must have your grease trap/interceptor cleaned in accordance with the chart below. 3) You must submit a pump-out report no more than 5 business days after cleaning your trap/interceptor.
        Interceptor
      (750 gallons or over)
      A minimum of every 90 days or more often if grease
      and solids levels reach 25% of the tank volume.
       
        Intermediate
      (50 gallons to 750 gallons)
      A frequency not to exceed 30 days.  
        Trap
      (less than 50 gallons)
      A frequency not to exceed 15 days.  
             
    • What are JEA Preferred Haulers? JEA Preferred haulers are grease trap maintenance service providers who meet JEA’s criteria for grease trap maintenance and FOG Program report submission. You can see a listing of these companies below by clicking on the “JEA Preferred Hauler List.”
    • What are the benefits of using a Preferred Hauler? There are several benefits of using a JEA Preferred hauler which help you to concentrate on your food service business rather than add another task to your already busy schedule. 1) JEA Preferred Haulers submit all required reports and maintenance records for your facility. 2) Any follow up inspections of your facility will be geared towards Preferred Hauler performance not your restaurant’s compliance. 3) Any discrepancies associated with report submission or grease trap maintenance will be handled directly through your preferred hauler.
    • What records should I keep? All receipts and records associated with the maintenance of your grease trap must be kept on the premises for a minimum of 3 years.
    • What are Best Management Practices (BMPs)? BMPs are requirements used to minimize grease and solids build-up in your grease trap. Following BMPs will reduce plumbing expenses and the disposal fees associated with the materials removed from your trap during maintenance. You can find a copy of the BMP Below.
    • Can I use additives or enzymes? No. These prohibited chemicals act to break up the grease and allow it to pass through the interceptor and into the sewer system where it can reform and cause blockages.

     

    How to Properly Clean your Small

    Grease Trap

    (units under 50 gallons)

    Tool & Materials

    1. A large trash can

    2. 2 or 3 trash can liners/bags (thick or heavy duty)

    3. Absorbent material (Floor dry available at auto parts store or clay kitty litter)

    4. Proper hand tools and safety equipment to open trap

    a. hex head wrench (allen wrench), screw driver/small pry bar, scraper, rubber gloves and safety

    glasses

    5. Tools for removing contents

    a. scoop of some type

    b. scraper (for cleaning the internal parts)

    c. wet/dry vacuum (optional)

    6. Towels/rags

    Let’s begin:

    1. Prepare your work area (clear area of debris, bleach bottles, and other cleaners).

    2. Line the trash can with the garbage bags.

    3. Add absorbent material (floor dry or kitty litter) into the lined trash can. This will soak up the

    water and liquid waste making transport of waste to the dumpster cleaner and safer.

    Dig in:

    1. Remove the lid of the grease trap.

    2. Observe the manner in which the internal parts are installed because you’ll have to re-install

    them properly when you finish cleaning the trap.

    3. Begin removing contents of the grease trap by dipping or vacuuming the waste products

    from the inside of the grease trap

    4. Remove all contents until grease trap is empty

    5. Do NOT use hot water, degreasers, or soaps to clean the interior of the trap.

    6. Scrape all the inside walls, baffles, and screens to insure movement of water through unit.

    7. Inspect and note condition of tank, baffle and all removable parts. Schedule repairs or

    replacement as needed.

    8. Make sure the grease trap has been properly reassembled (all internal parts are in their

    proper place).

    9. Examine the gasket for damage. Replace if necessary – never use tube silicone as a gasket

    .

    10. Clean and re-install rubber gasket and reposition lid on tank. Ensure all screws and holddowns

    are in place and properly tightened.

    11. Ensure enough absorbent material has been placed in bag to soak up all excess liquids.

    Add more if needed. Securely tie the bag of waste closed so that it does not leak.

    12. Place bag in the garbage (solid waste) dumpster or designated receptacle. It is illegal to

    dump grease trap or kitchen waste into storm drains, ponds or outdoor areas.

    Document and report your maintenance as required by Industrial Pretreatment Regulation:

    1. Complete an entry on the small trap maintenance log to be kept onsite.

    2. Complete an entry on the small trap pump-out report which should be mailed in monthly.

    Cleaning your Grease Trap frequently is “a good thing” for the following reasons:

    1. Fewer smells and odors –

    The longer waste is trapped the stronger the odors it generates2. Longer trap life –

     

     

    Rotting foods create acids which eat away at the internal components and tank.

     

    Best management practices (BMP) are designed to help facilities comply with environmental

    regulations and prevent pollution. This BMP contains a set of operating procedures and

    guidelines designed to reduce the amount of fats, oils, and grease (FOG) discharged to the

    JEA Publicly Owned Treatment Works (POTW). The development of this BMP is intended

    to reduce the amount FOG introduced to the JEA sanitary sewer system and protect the public

    health and environment from the hazards presented by sanitary sewer overflows.

    As part of the Clean Water Act, the National Pretreatment Regulation (40CFR 403) was

    established to protect POTWs and the waterways in which they discharge. The

    Environmental Protection Agency (EPA) delegates this responsibility to the State of Florida

    Department of Environmental Protection (DEP). In Jacksonville, FL, the State has delegated

    local authority to JEA (an electric, water, and sewer utility). It is the responsibility of the JEA

    Industrial Pretreatment (IP) program to regulate non-residential discharges to the POTW.

    BMP guidelines are enforceable through the JEA Industrial Pretreatment Regulation.

    Through this regulation, food service establishments (FSEs) and commercial kitchens are

    required to follow the guidelines and operating procedures laid out in this document. If it is

    determined a FSE is not utilizing Best Management Practices, JEA may apply the Industrial

    Pretreatment Regulation as necessary to protect the JEA sanitary sewer system, the

    environment and public wellbeing.

    Background

    FSEs are commercial facilities that prepare and or serve food or beverages for sale or

    consumption. Through daily activities working with food, all FSEs generate varying amounts

    of FOG. While fats, oils, and grease are most commonly associated with fried foods, they are

    generated in significant quantities in all types of commercial food preparation:

    Cooking meats

    Mayonnaise and salad dressings

    Butter, ice cream and other dairy products

    Creams and sauces

    Statement of Problem

    FOG tends to coat any pots, pans, ware, utensils, and equipment in which it contacts. When

    these materials are washed, the FOG is rinsed to the sewer. Sanitary sewer systems are

    neither designed nor equipped to handle FOG. In the sewer, the FOG coats the interior

    surface of the pipes. Overtime, FOG accumulations restrict the flow of wastewater through

    the sewer. Eventually the FOG can clog the sewer pipes causing the sewage to back up and

    spill onto the ground, waterways, and homes or buildings. This is called a sanitary sewer

    overflow (SSO) and endangers both the public health and the environment.

    – 4 –

    Fats, oils, and grease can also cause interference at the wastewater treatment facility

    (WWTF). The FOG can negatively impact operations resulting in improper treatment of

    pollutants. These pollutants that are otherwise removed by the treatment process could be

    discharged to the river.

    Policy

    Discharges of fats, oils, and grease present a potential problem to the proper conveyance and

    treatment of sanitary sewage. JEA, as the control authority, is required to regulate discharges

    from food service establishments. It is the policy of the JEA Industrial Pretreatment program

    to require food service establishments discharging to the sanitary sewer system to abide by

    this policy and implement the best management practices in this document to minimize the

    amount of FOG entering the POTW.

    Statement of Discharge Policy

    1. All discharges from FSEs must be in accordance with applicable state, local or

    federal rules and regulations.

    2. All FSEs unless otherwise determined by JEA, must have a properly sized and

    operational grease interceptor (large external device) or grease trap (smaller

    “under the sink” fixture).

    3. Sizing and design of grease traps and interceptors must meet the criteria set

    forth in the Florida Building Code, Chapter 10, Plumbing and be approved by

    the City of Jacksonville Building Inspection Devision.

    4. All FOG bearing drains must be plumbed to the interceptor.

    5. All grease interceptors and traps must be maintained on a regular basis.

    Required Maintenance Practices