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F DUCTION ulting has been retained by the owner of the Banta Inn, Inc., Mr. Henry Tosta to quirements of the San Joaquin County Environmental Health Department (EHD) regarding the on-site wastewater management(septic) system for this facility. The subject property is located at 22551 South r Street in Banta, California. This address is also known by other numbering as illustrated on the Title Page and on the engineering plans. The facility has been in business for several decades, and is composed of the Banta Inn Bar and Restaurant, a commercial kitchen, and a covered patio area which is scheduled to be rebuilt. There are two very small, separate apartments on the east side of the building and a very small apartment on the west side of the building. There is a total of five toilets, six sinks and three showers. This report and accompanying engineering plans discuss the existing domestic wastewater management system, and details and describes the proposed new wastewater management system. This report and plans are recognized by the EHD as a L air of the original system, and not a replacement of the system. The original system is depicted on the EHD permits found in Appendix F, and is presently under existing paver stones. Additionally, an effluent disposal area is also located in the area where the proposed filter bed is to be installed. II. SEPTIC SYSTEM OPERATIONAL AND DESIGN CRITERIA A. Existing Septic System Operational Overview The current commercial/domestic wastewater management system is composed of a 1,200 gallon grease trap managing influent wastewater flow from the kitchen, and a 1,600 gallon septic tank managing influent flow from the bathrooms and showers. Effluent from the grease trap tank gravity flows into this adjacent septic tank. The effluent then gravity flows from the septic tank through a series of solid and perforated piping under the referenced paver stones and in the open area located to the west of this covered paver stone area. L Wastewater Characteristics and Flow Volumes Wastewater characteristics are varied and composed of dish washing water from the commercial kitchen and domestic wastewater from the two restaurant restrooms and three apartments. Wastewater strength may be somewhat higher than that found in a typical household setting due to the potentially higher organic loading from the restaurant. It is imperative that all food be handled as a solid waste and disposed of as such. No food, etc. is allowed down the drains. Flow volumes are presently indeterminable until a water meter is installed on the incoming fresh water line that enters the building from the domestic well serving the facility. It is an EHD requirement that a water meter be installed for this proiect. For calculation purposes,the wastewater flow volumes from the entire facility should not exceed 350 gallons average daily flow(ADF). This is based on assigning 30 gallons for each of the three apartments(90 gals/day), 40 gals/day from both the men's and women's restrooms (20 gals/day each), and 220 gals/day from the bar/restaurant. Page -2- Chesney Consulting