HomeMy WebLinkAboutCOM2004-00006 - COM CD Environmental Health Review - 2/18/2004 l o iew mosey rage 1 ot:f 200 -1813:38:43(GMT) (360)824-6022 Flom:Wdtanl MamraN
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23840 state Rotle 3 NE ' Wild Willy's
9elfair,WA 98528
360275O426 phone Southshore
360824 022 fez
WYySmakeSousemed.com email Smokehouse
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To: Pam Denton From: Richard Mamochi
Fero 360 427-7798 Pagan: 2
Phenol: 360 427-9670 ext 554 oat*: 2/18/2004
Re: Septic System Assessment CC: Jess Mosley
X Urgent ❑ For Review ❑pease Comment X Plans*Reply ❑ Please Recycle
The purpose of this memo is to provide information regarding the adequacy of the septic system at
23840 State Route 3 in Belfair WA to properly treat effluent with Its new proposed use as a BBQ
equipment and food sales facility. Two criteria are discussed below: 1)the expected effluent discharge
volume (gallons per day —GPD) and 2) sewer water quality. Background information regarding our
plans was provided in our tenant review application and a cover letter to Jess Mosley on January 11.
2004.
It is vital that we obtain timely feedback regarding the adequacy of this information and any necessary
guidance so we can begin making money soon. Should you have any questions or be in need of
further information to process our application please contact me immediately.
Criteria l: Dlscharae volume
The septic system serving the site is rated at 400 gallons per day. Although there are two buildings at
the site, only one is served by the septic system. The Rise and Shine Latta shop discharges waste into
a separate tank that is pumped weekly. There are currently three fixtures plumbed to the septic
system: 1)the bathroom toilet, 2)the bathroom sink, and 3)a sink in the kitchen area. There is also a
connection for a clothes washer that is not used. We plan to install a dishwasher and double sink in the
food preparation area. Estimated gallons per day are provided below for each of these fixtures.
Toilet—The toilet is for employee use only, including the employee working in the latte shop. It is a low
flow toilet rated at 1.5 gallons per flush. We anticipate that no more than a total of four employees will
access the toilet on any given day. Assuming that each employee flushes the toilet five time per day
results in a total of 30 GPD.
Bathroom sink- This sink is used only by employees for hand washing. It is equipped with a low flaw
aerator rated at 1 GPM. Assuming that each employee uses the sink 10 times a day for one minute
each time on average results in a total of 40 GPD.
o:Jess Mosey eage 2 o13 200402-18 1336:43(GMT) (360)824-9022 From',Richard Massucchi
February 18, 2004
Kitchen Sink: The proposed food preparation area includes two deep utility sinks with a total volume
of 10 gallons each. These sinks will be used primarily to wash kitchen utensils and cooking equipment,
including crock pots, steam table trays, and serving utensils such as knives, ladles, and spoons. We
expect clean up to require approximately 50 gallons per day, equivalent to approximately 5 full sink
loads.
Dishwasher. We propose to Install an energy star compliant dishwasher to clean and sanitize serving
items after being rinsed in the sink. The Whirlpool model selected requires less than 10 gallons per
load and it is sized adequately to hold all expected serving utensils in a single load. We will run the
dishwasher twice per day, once following lunch service, and once again following dinner service. This
results in a dishwasher GPD of 20 gallons per day.
No other water using appliances are anticipated. Summing the above appliances results in a total of
140 GPD, which is 35%of the current septic system capacity.
Crtterla 2: Sewer Water Quality
The quality of the septic effluent is affected by the dilution rate and quantity of solid wastes from the
kitchen sinks and dishwasher. We expect to clean serving utensils, three crock pot liners and three
steam table trays twice per day. This loading of solid wastes is less than what is typical of a residence,
considering the fact that all the meats are cooked outside on porcelain BBQ grills. Grease drippings
from the meats collect in buckets for ease of disposal off site. Since customers will be served take out
food in disposable containers, the only food related discharge to the septic will be serving trays and
cooling utensils. Any significant volume of left over or spoiled food wIl be disposed of in the dumpster
or offsite.
Consequently the dilution of the limited solid wastes by the water associated with hand washing and
tdlet flushing will be sufficient to ensure effective septic system operation.
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