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Home My WebLink AboutSeptic Repair 45 John Fitch Boulevard FLW. , SOUTH WINDSOR HEALTH DEPARTMENT AFl7I.ICATION NO. 4 ' INP GATIOff FOR SEWAGE DISPCSAL SYSTM4 Owner LOCATION 'Q7f 5-- PERCOLATION TESTS: (Record all. tests) SOIL MOISTURE: Date igh, med.y low, ett:» TEST READINGS HOLE #1 BI)LE #2 HOLE #3 HOLE , Time Reading Time Reading Time Reading Time Reading 7 9 Vy y fG �� Z 13 Vy �v r� LE i' TABULATION OF TEST RESL7-TS �p Presoak Minimum .Percolation Rate Hole Location (Inches) Ers. ) (Mina./Inch) 1 2 3 CBSEWATION PITS: (Record all pits)� Ground Water Table; Date "ear Max., Below Max., etc OIL DEISCRIP? 011740 . PIT A 5�� PIT B PTIT C ! PIT D TABULATION OF OBSERVATrON FTITS Ground Soil Pit Location Depth Ledge At Water At Mc:o{na A A B C D Over) STATE OF CONNECTICUT DEPARTMENT OF PUBLIC HEALTH o4i d,4af` T�M574[/ April 12, 1999 Robert Deptula,R.S. South Windsor Health Department 1540 Sullivan Avenue South Windsor, CT 06074 RE:Approval of Plans for Burger King Restaurant, 45 John Fitch Boulevard, South Windsor AAA Dear eptula: We have reviewed plans for the installation of the subsurface sewage disposal system for a Burger King Restaurant located at 45 John Fitch Boulevard in South Windsor. Plans were prepared by the consulting firm of Alford Associates and submitted to this office for review pursuant to Section 19-13-B103d(c)of the Public Health Code. The plans bear a revision date of March 31, 1999. These plans were found to be generally satisfactory and in accordance with the requirements of the Public Health Code. They are hereby APPROVED by this office with the following stipulations and modifications: 1. From water usage records supplied by the applicant,the design flow for this restaurant was set at 2,080 gallons per day(GPD) 2. Plans shall provide minimum slope(1/8"to 1/16"pitch per foot)between the grease traps and between the grease trap and septic tank. 3. Cleanouts to grade are required for all changes in direction greater than 451 on the lines running to and from the grease traps. 4. Grease trap baffles shall extend to 12"above the trap bottom per Technical Standard requirements. 5. Combined total volume of grease traps shall equal at least the daily design flow. Therefore,we recommend a 1,250 gallon trap be installed in series with a 1,000 gallon trap. Phone: (860)509-7296 j� Telephone Device for the Deaf (860) 509-7191 410 Capitol Avenue -MS# V P.O. Box 340308 Hartford, CT 06134 An Equal Opportunity Employer Robert Deptula,R.S. April 12, 1999 Page 2 6. Maximum,peak daily flow shall be limited to 2,080 GPD. Maximum average daily flow over any three month period shall be limited to 1,385 GPG. With the above stipulations and modifications included,it is our recommendation that the future revised plans be approved by the Director of Health of the South Windsor Health Department. If you have any questions,or you feel that there should be some changes,please contact us. Sincerely, C�4 Arthur J. Castellazzo Sanitary Engineer III Environmental Engineering Section copy: P.O.Box 484 Windsor,CT 06095 45jfitch.doc STATE OF CONNECTICUT DEPARTMENT OF PUBLIC HEALTH Qvi J�SWI MSiW b i March 18, 1999 Robert Deptula,R.S. South Windsor Health Department Town hall 1540 Sullivan Avenue South Windsor,CT 06074 RE: Review of Plans for Burger King Restaurant, 45 John Fitch Boulevard, South Windsor -le,o$ Dear Mr ,Xreptula: We have reviewed plans for the installation of the subsurface sewage disposal system for the proposed Burger King Restaurant at 45 John Fitch Boulevard in South Windsor. Plans were prepared by the consulting firm of Alford Associates,Inc. and submitted to this office for review pursuant to Section 19-13-13103d(c)of the Public Health Code. The plans bear a preparation date of February 10, 1999. These plans were found to be contrary to Public Health Code requirements in a number of areas. We suggest that the design engineer review his submittal relative to the code and to the following concerns that we have before resubmitting revised plans to our office for further review and approval: 1. Our review of the actual water meter data indicates that a safety factor of 1.82 would be more appropriate since the difference between the high and low daily average from the four similar Burger Kings is more than the normal 1.5 safety factor(2.055/1,128= 1.82). Utilizing this safety factor results in a design flow of 3,100 gallons per day(GPD). DESIGN FLOW = 1,706 avg.GPD X 1.82 safety factor=3,100 GPD 2. "Live"signature(not a stamped signature)of Professional Engineer shall be on plans. 3. A deduction of 0.3 SF/LF shall be assigned to the effective leaching credit for galleries when they are placed on a bed of stone. 4. Sewer lines with multiple bends shall have cleanouts to grade at every second bend. Phone: (860) 509-7296 Telephone Device for the Deaf (860) 509-7191 410 Capitol Avenue -MS# stsew P.O. Box 340308 Hartford, CT 06134 An Equal Opportunity Employer r � A Robert Deptula,R.S. March 18, 1999 Page 2 5. Plans shall indicate type of piping utilized for sewer line and distribution piping. 6. The septic tank is undersized per health code requirements. The tank must have two compartments and a gas deflector on the outlet baffle. 7. Multiple manhole covers for the septic tank and grease traps shall be indicated on the plans. Manholes shall extend to grade. 8. Two external grease traps are required equaling the combined liquid volume of the design flow. 9. The top of the proposed first gallery row is too high. The gallery top at 48.37 is above the outlet of the septic tank(48.25). Full credit can not be granted for the gallery unless the entire height of the unit is utilized. 10. The wrong application rate was used for calculating the size of the leaching system. It should be: 3,100 GPD/0.8 gal.per sq.ft. = 3,875 sq. ft.required. The proposed system is only 44%of this required size. 11. We recommend that the leaching system be set level. Once the above modifications are made and our other concerns addressed the revised plans can be resubmitted to this office for consideration. If you have any further questions please do not hesitate to call. Sincerely, Arthur J. Castellazzo Sanitary Engineer III Environmental Engineering Section 45jfitch.doc cc: Alford Associates,Inc. P.O.Box 484 Windsor,CT 06095 ;am, m--i�---r4 DT4 ■ WILSON M.ALFORD,SR.,P.E.&L.S. ENGINEERS m SURVEYORS m PLANNERS ■ WILSON M.ALFORD,JR.,P.E.&L.S. 200 PIGEON HILL ROAD ■ P.O.BOX 484 ■ WINDSOR■ CT 06095 ■ PHONE(860)688-7288 ■ FAX(860)688-3485 Mr. Arthur J. Castellazzo March 29, 1999 Sanitary Engineer III Environmental Engineering Section State of Connecticut Department of Public Health 410 Capital Avenue - MS# 515EW P.O. Box 340308 Hartford, CT 06134 Re: Burger King Restaurant, 45 John Fitch Blvd. , South Windsor, CT Dear Mr. Castellazzo: We received a copy -of your letter to Robert Deptula dated March 18, 1999. We have have reviewed the design in response to your concerns: l . •-• The water meter data indicates that the water usage is 2 to 3 times higher in the summer months as compared to the winter months. This jump is due to lawn watering and not to increased increased patronage. Harry Cromwell, the owner/operator of the restaurants, has stated that sales volumes increase between 10 and 15 percent in the summer. Also, a portion of the water usage is used to make soda and coffee and is sold. The water usage during the winter months is: Palmer 1/31/98-3/31/98 1, 328 GPD West Springfield 12/22/97-3/26/98 1, 133 GPD Chicopee 11/03/97-2-3-98 1, 310 GPD Westfield 1/16/97-4-10-97 1, 054 GPD AVERAGE 1,206 GPD. Because sales volumes increase 10 to 15 percent in the summer, the average flow is 1,206 GPD X 1. 15 = 1, 387 GPD. With the lawn watering removed from the data, the difference between the high and the low daily. usage is not as great (1,238/1, 054 = 1.26) . Therefore, a safety factor of 1.5 is appropriate. DESIGN FLOW 1, 387 GPD X 1.5 safety factor = 2080 GPD Alford/Castellazzo -2- March 29, 1999 2 . Because the type of restaurant proposed is not a typical restaurant in terms of dishwashing, utilizing TABLE 7 of the Public Health Code is not appropriate for determining the application rate. Unlike a typical restaurant where there is extensive washing of the patrons' dishes, all of the food served in the proposed Burger King restaurant will be wrapped in paper or served in disposable containers. Because the food served requires little preparation, washing of kitchen dishes is similarly limited. Also, Harry Cromwell, the owner/operator of the restaurants, has stated that grease from the hamburger grill is collected and sold. The only grease that will enter the grease trap is that which is spilled and mopped from the floor. For these reasons, TABLE 8 of the Public Health Code is appropriate for determining the application rate. Please do not hesitate to call if you have any questions. Sincerely, akAl Christian Alford, P.E. cc;. :Rob@.rt :Dep*rula, ` S.