Connecticut department of public health compliance guide for - CT.gov

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17. Non-food-contact surfaces: designed, constructed, maintained, installed, located (1 demerit)(cont.) e. Equipment which was installed in a food service establishment prior to October 15, 1963 which does not meet fully all of the design and construction requirements of this section shall be deemed acceptable in that establishment if it is in good repair, capable of being maintained in a sanitary condition, and the food-contact surfaces are nontoxic. Such equipment shall be so located and installed as to enable reasonable compliance with all of the requirements of this subsection pertaining to equipment installation, and all of the requirements pertaining to food protection. Public Health Code Regulations 19-13-B42 (i), (j)(1,2) 18/19. Single-service articles: storage, dispensing/no reuse of single service article (2 demerits) Single-service articles: storage, dispensing a. Single-service articles shall be made from nontoxic materials. b. Single-service articles shall be stored in closed cartons or containers, which protect them from contamination. c. Such articles shall be handled and dispensed in such a manner as to prevent contamination of surfaces, which may come into contact with food or with the mouth of the user. Drinking straws or any device, hollow in nature, including hollow stirrers, whereby through its use a beverage can be drawn into the mouth shall be separately wrapped either individually or in pairs with a sanitary protective covering or dispensed from an approved dispenser. d. Toothpicks and coffee stirrers are single-service articles and they must be properly stored and dispensed. Napkins must be stored above the floor. Public Health Code Regulation 19-13-B42 (k) No re-use of single-service articles a. Single-service articles shall be used only once. b. Reuse of wooden chopsticks is not allowed. Lustran I 2036 Crystal by Monsanto is an approved multi-use plastic utensil. Public Health Code Regulation 19-13-B42 (k) 20
20. Dishwashing facilities: approved design, adequately constructed, maintained, installed, located (2 demerits) a. A three-compartment sink shall be provided and used wherever washing and sanitization of equipment or utensils are conducted manually: Provided, that establishments where the only utensils to be washed are limited to spatulas, tongs, and similar devices, and when the only equipment to be cleaned is stationary and does not require disassembly for proper cleaning, a two compartment sink may be approved by the health authority for this purpose. At least a twocompartment sink shall be provided and used for washing kitchenware and equipment which does not require sanitization. b. Sinks used for manual washing and sanitizing operations shall be of adequate length, width, and depth to permit the complete immersion of the equipment and utensils, and each compartment of such sinks shall be supplied with hot and cold running water. c. Dishwashing machines shall be of such materials and so designed and constructed as to be easily cleanable, and shall be capable, when operated properly, of rendering all surfaces of equipment and utensils clean to sight and touch, and sanitized. d. When spray-type dishwashing machines are used, the following additional requirements shall be met: (1) Wash water and rinse water tanks shall be so protected by distance, baffles, or other effective means as to minimize the entry of wash water into the rinse water. (2) The flow pressure shall be not less than 15 or more than 25 pounds per square inch on the water line at the machine, and not less than 10 pounds per square inch at the rinse nozzles. A suitable gauge cock shall be provided immediately upstream from the final rinse sprays to permit checking the flow pressure of the final rinse water. (3) Conveyors in dishwashing machines shall be accurately timed to assure proper exposure times in wash and rinse cycles. (4) Jets, nozzles, and all other parts of each machine shall be maintained free of chemical deposits, debris, and other soil. Automatic detergent dispensers, if used, shall be kept in proper operating condition. e. Any other type of machine, device, or facilities and procedures may be approved by the health authority for cleaning and sanitizing equipment and utensils, if it can be readily established that such machine, device, or facilities and procedures will routinely render equipment and utensils clean to sight and touch, and provide effective bactericidal treatment as demonstrated by a 99.999% (5 log) reduction in the number of disease microorganisms of public health importance. 21
Page 1 and 2: CONNECTICUT DEPARTMENT OF PUBLIC HE
Page 3 and 4: 2. Original container, properly lab
Page 5 and 6: 3. Potentially hazardous food requi
Page 7 and 8: 3. Potentially hazardous food requi
Page 9 and 10: 6. Unwrapped or potentially hazardo
Page 11 and 12: 7/8 Food protected during storage,
Page 13 and 14: 11. Toxic items properly stored, la
Page 15 and 16: 13. Adequate handwashing facilities
Page 17 and 18: EQUIPMENT AND UTENSILS: DESIGN, CON
Page 19: 16. Food-contact surfaces: designed
Page 23 and 24: 21/22/23 Preflushed, scraped, soake
Page 25 and 26: 24. Sanitization rinse (hot water -
Page 27 and 28: 28. Equipment/utensils storage, han
Page 29 and 30: 31. Sewage disposal approved (4 dem
Page 31 and 32: TOILET FACILITIES 35. Adequate, con
Page 33 and 34: 40/41. Storage areas/rooms, enclosu
Page 35 and 36: 44/45/46/47 Floors installed, const
Page 37 and 38: LIGHTING 51. Adequate lighting prov
Page 39 and 40: 56. Complete separation from living
Page 41 and 42: 60. Qualified Food Operator (3 deme
Page 43: 62. Written documentation of traini

Connecticut department of public health compliance guide for - CT.gov

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