The Public Works Department is responsible for manages the City’s sanitary sewer collection system, which serves a population of approximately 50,000 residents and consists of about 142 miles of gravity sewer lines. The City's local sewers discharge into the Sanitation Districts of Los Angeles County facilities for conveyance, treatment, and disposal.
|The field operation and maintenance services are fulfilled by utilizing the services provided by the Consolidated Sewer Maintenance District (CSMD), which is managed by the Los Angeles County Department of Public Works (LACDPW).
SEWER MAIN LOCATOR
Los Angeles County Department of Public Works provides an interactive map for locating CSMD sanitary sewer network mains. View Interactive Sanitary Sewer Map.
SEWER SADDLE CONNECTION
To coordinate a saddle connection to an existing sewer main please coordinate with Los Angeles County Sewer Maintenance Division. More information on sewer saddle installation.
To report a sewer backup or overflow, please contact the Los Angeles County Department of Public Works, Sewer Maintenance Division at 1-800-675-HELP (4357).
Fats, Oils, and Grease (FOG)
Fats, oils, and grease in wastewater can clog pipes and cause unsanitary spills or overflows to occur in food preparation areas, around a food preparation or automotive facility, or out on the street near a manhole or sewer access point. Spills and overflows are costly to clean up for both businesses and the City, which means less profit to your establishment and possible fines and other penalties. Learn more about the Fats, Oil & Grease (FOG) Program Manual for Food Handling Facilities.
|Food Service Establishments and FOG|
FOG is an acronym for Fats, Oils, and Grease which is commonly found in wastewater.
Why is FOG a problem?
A number of guides and informational materials are available here outlining ways to reduce FOG, proper maintenance of grease traps and interceptors, and information on vendors who specialize in grease hauling and interceptor maintenance that can help save you money. We encourage you to share this information with your management personnel and staff. Also included are posters detailing best management practices for the proper disposal of grease. Please display these posters in kitchen areas where easily viewable by your employees – preferably above sinks or drains.
What can be done to Stop FOG?
Simple Tips and Tricks to Stop FOG and Save Money
|Understanding Grease Traps and Interceptors|
A grease trap is designed to prevent grease, oil, solids, and other debris from entering the water stream, where it becomes a problem by clogging sewers and disrupting the water flow in the system.
A grease trap should be checked and frequently maintained to ensure it is working properly. Backups, odors, and drainage problems are signs that the grease trap is not functioning as it should.
Grease interceptors are larger than grease traps and are generally below-ground units located immediately outside of food preparation areas. These require less maintenance and are normally the preferred grease removal device.
Penalties may be incurred when overflows or other problems occur. The charge for pumping out a grease trap or interceptor is considerably more than the service fee charged by a renderer of segregated material. Furthermore, with dry cleanup and other source reduction techniques, many restaurants are reducing their water consumption and grease-related plumbing problems. Rendering also helps restaurants avoid discharge penalty charges.