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

4. Adequate facilities to maintain product temperature, thermometers provided
(2 demerits)
a. Conveniently located refrigeration facilities, hot food storage and display facilities, and effective
insulated facilities, shall be provided as needed to assure the maintenance of all food at required
temperatures during storage, preparation, display, and service. Each cold-storage facility used for
the storage of perishable food in nonfrozen state shall be provided with an indicating thermometer
accurate to ±2 o F. located in the warmest part of the facility in which food is stored, and of such
type and so situated that the thermometer can be easily and readily observed for reading.
b. Facilities such that frozen food shall be kept at such temperatures as to remain frozen except when
being thawed for preparation or use.
c. A food temperature-measuring device accurate to ± two (2) o F. shall be provided and used.
d. A food temperature-measuring device with a suitable small diameter probe that is designed to
measure the temperature of thin masses shall be provided and used as appropriate for the foods
prepared.
Public Health Code Regulations 19-13-B42 (m)(2 and 4)
5. Potentially hazardous food properly thawed (2 demerits)
a. Potentially hazardous frozen food shall be kept at such temperatures as to remain frozen, except
when being thawed for preparation or use. Potentially hazardous frozen food which consists in
whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, or other ingredients
capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms,
shall be thawed at refrigerator temperatures of 45 o F. or below; or under cool, potable water 70 o F.
or below; or quick thawed as part of the cooking process; or by any other method satisfactory to
the local director of health.
Public Health Code Regulation 19-13-B42 (a)(10), (m)(2)
8