These documents are provided to contractors, builders, and restaurants as a convenient reference point. After reviewing the documents, feel free to contact us for further information at (615) 859-2740.

Contractors will need to come to the Public Works office to complete the Land Disturbance Permit.  All TDEC permits must be approved and associated fees paid prior to the City being able to issue a Land Disturbance Permit. (See checklist below.)

Buffer Zone Informational Document from TDEC.

Land Disturbance Permit Checklist
The developer is responsible for obtaining all permits required by agencies and/or governmental entities having jurisdiction. There may be additional forms and/or permits that are required other than what are listed above.

Guide for Restaurant Managers

Restaurant facilities use hundreds of gallons of water each day to clean equipment, floors, utensils, dishes, matting, and exterior areas.  Improper waste handling and cleaning practices can cause waste to enter the local stormwater system.  For example, placing waste into a leaky dumpster, not cleaning outdoor spills properly, dumping waste into storm drains, etc. are examples of incorrect waste management and have the potential to pollute our local waterways.

If chemicals and waste are not handled properly, they have the potential of polluting our local water bodies through stormwater runoff.  Wash mats, filters, cans, etc. in a janitor's sink or near the kitchen floor drain.  This ensure the wastewater will flow to the sanitary sewer system and not through a stormwater conveyance.

Recycle grease and oil to avoid it ending up in a drain, parking lot, storm sewer or a dumpster.  Grease clogs drains, it has a bad odor and is unsanitary.  When grease enters sewer lines, it can cause blockages which can result in raw sewage spills.  Clean grease traps as often as recommended.  Do not pour grease into sewers, storm drains or dumpsters.

Before cleaning outside, sweep up as much debris as possible.   This helps prevent excess trash from entering the storm drains.  Use dry clean-up methods for spills instead of washing it down.  Washing it down only spreads the debris right into the storm drain.

When cleaning, use the most environmental-friendly product as possible.  Dispose of cleaning rags properly.

Inform your employees.  They are more likely to follow the best management practices if they understand how their actions affect the environment.  Clearly label areas where drainage, storage, and washing are acceptable.  Train employees on how to use dry clean-up materials.  Make pollution prevention part of an employee's evaluation. 

These tips should go a long way in helping restaurants maintain a clean and safe environment not only for the local waterways, but for staff and guests alike.

The stormwater hotline number is (615) 859-2740.
This is the number for the collection of information regarding water quality concerns.
In addition to calling the hotline number to report a violation, you may also complete the Stormwater Violation Reporting Form.