Customer Lead Service Line Survey

The Town of Sharpsburg needs your help to complete an inventory of all water service line pipes connected to the public water system.

Check your home for lead pipes, then complete our online survey to tell us what you find, no matter what type of pipes you find!

Why does the Town of Sharpsburg need information about the water service pipe material in my home?

The U.S. Environmental Protection Agency (EPA) first established a lead and copper rule in 1991 to help reduce exposure and associated health effects from lead in drinking water. EPA revised the rule in 2021, requiring action by water service providers across the country. By 2024, all water utilities are required to determine where lead pipes exist in their systems, including the pipes on the customer side that connect to the public system.

The Town of Sharpsburg has an inventory of our underground infrastructure, which helps us manage maintenance and prioritization of repair and replacement of pipes. We need the cooperation of our customers to help us complete the inventory, showing all private side connections and pipe materials.

The information provided will help us meet regulatory requirements, as well as apply for infrastructure grants available in the future!

We Need Your Help

Please complete our online Service Line Survey to inform us of the material used for the water service line coming into your property. It is the pipe connected to your water meter. If you are not sure of the material, use the Steps to Check Your Service Line below, then complete the survey.

Materials Needed: Key or coin, strong magnet, phone or tablet (to take picture)

NOTE: Your meter may be inside the building (picture above) or outside the building (picture below). For this survey, look for the incoming water service entering the wall or floor and before the shut-off valve.

Helpful tips to determine your pipe material

IF YOUR PIPE IS COPPER:

The pipe may appear dull brown on the outside but will be the color of a bright penny if gently scratched. Magnet won't stick.

IF YOUR PIPE IS LEAD:

The pipe will appear dull and soft but will turn a shiny silver color when scratched. Magnet won't stick.

IF YOUR PIPE IS GALVANIZED STEEL:

The scratched area will remain a dull gray. If you have a galvanized steel pipe, you may still have a lead gooseneck on your service line. Magnet will stick.

IF YOUR PIPE IS PLASTIC OR PVC:

If the service line is blue, white or black, does not appear to be any of the other materials listed above, and a magnet will not stick to the surface, your service line is most likely plastic. 

MORE TIPS:

Learn More About Lead in Drinking Water

The Town’s annual Consumer Confidence Report details information about lead in drinking water.  

Lead Service Inventory(XLSX, 6MB)

Fats, oils and grease, known collectively as FOG, represent the most serious enemy of our sewer lines.

• Butter
• Cooking oil
• Grease
• Food scraps
• Lard
• Margarine
• Meat scraps
• Shortening

When FOG is dumped down the drain, it forms large, thick grease balls that clog pipes. Clogged pipes can result in sewer backups and spills, create environmental problems, cause traffic tie-ups or even flood homes and businesses. Commercial food-handling facilities contribute greatly to FOG buildup in sewer lines because of the amount of grease used in cooking and other food prep work. Preventing sewer backups from FOG blockages also saves money.

Important! When sewer pipes back up on private property, the homeowner or business owner is responsible for the cleanup.

A pipe clogged with thick fats, oil and grease, also known as FOG.

Can It, Cool It, Throw It Away

Do’s

• Can the grease! Keep an empty metal can and pour oil and grease into the can. Allow grease to cool in the container before throwing it in the trash.
• Wipe before washing. For greasy pans, pour the grease into a container and use a paper towel to wipe out the remaining grease in the pan prior to washing.
• Seal the oil. Liquid should be limited to no more than one-half gallon. Mix liquid vegetable oil with an absorbent material such as kitty litter or coffee grounds in a sealable container before throwing it in the trash.
• Keep drains clean by pouring 1/2 cup of baking soda down the drain followed by 1/2 cup of white vinegar. Wait 10-15 minutes and then rinse with hot water.

Don’ts

• Don’t pour fat, oil or grease down drains or garbage disposals.
• Don’t use hot water to rinse grease off cookware, utensils, dishes or surfaces.

Tips for Businesses Managing FOG

• Strain or filter oil in deep fryers to extend the life of the cooking oil.
• Control the temperature of deep fryers to prevent oil from scorching and extend its life. Less oil in the grease interceptor means money saved in pumping and in new oil purchased.
• Recycle cooking oils and leftover grease into a storage container such as a barrel or bucket. Remember that grease is valuable — grease and oil can be recycled into other useful products. See your Yellow Pages for “grease traps” or “greases” to find grease collection companies or grease trap service providers.
• Instruct staff to be conservative about the use of FOG in food preparation.
• Don’t use your garbage disposal to grind up FOG and flush it down the drain.
• Use dry cleanup methods to reduce water consumption and save money! Remove FOG and food waste from pans by scraping or wiping before using water. Use rubber scrapers to remove FOG from cookware.
• Use absorbent paper to soak up FOG under fryer baskets.
• Use paper towels to wipe down work areas. Cloth towels will accumulate grease that will eventually end up in your drains when washing.
• Minimize the use of dish soap in dishwashing operations. Dish soap emulsifies FOG and enables it to pass through a grease interceptor. It will later coagulate in sewer lines.
• Maintain your grease trap. Many restaurants have a grease trap installed in the kitchen. In order to keep your grease trap working properly, you’ll need to have it cleaned periodically, according to the manufacturer’s specifications.

Tips for Businesses Managing FOG

• Strain or filter oil in deep fryers to extend the life of the cooking oil.
• Control the temperature of deep fryers to prevent oil from scorching and extend its life. Less oil in the grease interceptor means money saved in pumping and in new oil purchased.
• Recycle cooking oils and leftover grease into a storage container such as a barrel or bucket. Remember that grease is valuable — grease and oil can be recycled into other useful products. See your Yellow Pages for “grease traps” or “greases” to find grease collection companies or grease trap service providers.
• Instruct staff to be conservative about the use of FOG in food preparation.
• Don’t use your garbage disposal to grind up FOG and flush it down the drain.
• Use dry cleanup methods to reduce water consumption and save money! Remove FOG and food waste from pans by scraping or wiping before using water. Use rubber scrapers to remove FOG from cookware.
• Use absorbent paper to soak up FOG under fryer baskets.
• Use paper towels to wipe down work areas. Cloth towels will accumulate grease that will eventually end up in your drains when washing.
• Minimize the use of dish soap in dishwashing operations. Dish soap emulsifies FOG and enables it to pass through a grease interceptor. It will later coagulate in sewer lines.
• Maintain your grease trap. Many restaurants have a grease trap installed in the kitchen. In order to keep your grease trap working properly, you’ll need to have it cleaned periodically, according to the manufacturer’s specifications.