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

49. Walls, ceilings, attached equipment: properly constructed, good repair, clean. Wall and ceiling
surfaces as required. (1 demerit)
a. All walls and ceilings, including doors, windows, skylights, and similar closures, shall be kept
clean and in good repair.
b. The walls of all food-preparation, utensil-washing, and handwashing rooms or areas, shall have
light-colored, smooth, easily cleanable surfaces, and such surfaces shall be washable up to at least
the highest level reached by splash or spray. Acoustical materials may be used on the ceiling,
provided ventilation is adequate to minimize grease and moisture absorption.
c. Wall covering materials used, such as sheet metal, linoleum, plastic, paper, and similar materials,
shall be so attached and sealed to the wall or ceiling as to leave no open spaces or cracks which
would permit accumulation of grease or debris, or provide harborage for vermin.
d. Studs, joists, and rafters shall not be left exposed in food-preparation or utensil-washing areas;
they shall be suitably finished and shall be kept clean and in good repair.
e. Light fixtures, decorative material, and similar equipment and material attached to walls or
ceilings, shall be kept clean.
Public Health Code Regulation 19-13-B42 (c)
50. Dustless cleaning methods used, cleaning equipment properly stored (1 demerit)
a. Vacuum cleaning, wet cleaning, or other dustless methods of floor and wall cleaning shall be used;
or dust-arresting sweeping compounds and push brooms shall be employed; and all such cleaning,
except emergency floor cleaning, shall be done during those periods when the least amount of
food is exposed, such as after closing or between meals.
b. Corn brooms can be used for spot cleaning and cleaning around and under equipment.
c. Cleaning equipment should not be stored in a food preparation area (kitchen)
Public Health Code Regulation 19-13-B42 (q)(1)
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