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

25. Clean wiping cloths (1 demerit)
a. Cloths used by waiters, chefs, and other personnel, shall be clean, and any such cloths used for
wiping food-contact surfaces shall be used for no other purpose.
b. Sponges are not recommended for wiping food-contact surfaces. Do not debit. Make certain
sanitizing solution is used.
c. Cloths used for wiping food spills shall be stored in an approved chemical sanitizer at a
concentration specified for sanitizing food-contact surfaces.
Public Health Code Regulations 19-13-B42 (j)(2)
26. Food-contact surfaces of utensils and equipment clean (2 demerits)
a. At least every four hours, all kitchenware and food-contact surfaces of equipment, exclusive of
cooking surfaces, used in the preparation, serving, display, or storage of food, shall be thoroughly
cleaned to sight and touch. The cooking surfaces of grills, griddles, and similar cooking devices
shall be cleaned at least once a day, and shall be free of incrusted grease deposits and other soil.
b. Detergents and abrasives shall be rinsed off food-contact surfaces.
c. Ice buckets, other containers and scoops, shall be kept clean.
d. The wall of a reach-in refrigerator is a food-contact surface. (Debit #16 if in poor repair).
Public Health Code Regulation 19-13-B42 (j)(4)
27. Non-food-contact surfaces of equipment and utensils clean (1 demerit)
a. Non-food-contact surfaces of all equipment used in the operation of a food service establishment,
including tables, counters, shelves, mixers, grinders, slicers, hoods, and fans, shall be cleaned at
such frequency as is necessary to be free of accumulations of dust, dirt, food particles, and other
debris.
Public Health Code Regulation 19-13-B42 (j)(4)
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