CONNECTICUT DEPARTMENT OF PUBLIC HEALTH COMPLIANCE GUIDE FOR FOOD

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CONNECTICUT DEPARTMENT OF PUBLIC HEALTH COMPLIANCE GUIDE FOR FOOD SERVICE INSPECTION FORM 2. SOURCES OF FOOD 1. Approved source, wholesome, nonadulterated (4 demerits) a.

Food in the food service establishment shall be from a source approved, or considered satisfactory, by the Director of Health, and which is in compliance with applicable state and local laws and regulations. Food from such sources shall have been protected from contamination and spoilage during subsequent handling, SHALL BE TRANSPORTED AND DELIVERED AT REQUIRED TEMPERATURES AND packaging, and storage, and while in transit. b.

All food in the food service establishment shall be wholesome and free from spoilage and adulteration and safe for human consumption. c. Ice shall be made from water of a safe, sanitary quality, and from an approved source.

Milk and Milk Products : d. All milk and milk products SHALL BE PASTEURIZED AND CONFORM TO GRADE A STANDARDS. [ , including fluid milk, other fluid dairy products and manufactured milk products, shall meet the standards of quality established for such products by applicable state and local laws and regulations.

] e. [ Only pasteurized milk and milk products shall be used or served. ] Frozen Desserts : e.

All frozen desserts such as ice cream, soft ... more. less.

frozen desserts, ice milk, sherbets, ices, and mix shall meet standards of quality established for such products by applicable state and local laws and regulations. Shellfish : f. All oysters, clams, and mussels shall be from sources approved by the state shellfish authority (CONNECTICUT DEPARTMENT OF AGRICULTURE, BUREAU OF AQUACULTURE): Provided , That if the source is outside the state, it shall be one which is certified by the state or country of origin and listed in the current publication of the Interstate Shellfish Shippers List. MOLLUSCAN SHELLFISH SHALL BE RECEIVED AT AN INTERNAL TEMPERATURE OF 50 o F. OR LESS. 2 1. Approved source, wholesome, nondulterated (4 demerits)(continued) Meat and Meat Products : g. All meat and meat products shall have been inspected for wholesomeness under an official regulatory program: Provided , That the Director of Health may accept other sources which are in his opinion satisfactory and which are in compliance with applicable state and local laws and regulations. Poultry and Poultry Meat Products : h. All poultry and poultry meat products shall have been inspected for wholesomeness under an official regulatory program: Provided , That the health authority may accept other sources which are in his opinion satisfactory and which are in compliance with applicable state and local laws and regulations. Bakery Products : i. All bakery products shall have been prepared in the food service establishment or in a food-processing establishment: Provided , That the health authority may accept other sources which are in his opinion satisfactory and which are in compliance with applicable state and local laws and regulations. Nonacid and Low-Acid Hermetically Sealed Food : j. All nonacid and low-acid hermetically sealed food shall have been processed in food- processing establishments. k. WILD GAME OR OTHER EXOTIC SPECIES NOT PROCESSED UNDER THE CONTROL OF AN OFFICIAL REGULATORY PROGRAM ARE NOT CONSIDERED TO BE FROM AN APPROVED SOURCE. l. HUNTED GAME IS CONSIDERED AN APPROVED SOURCE FOR CHARITABLE OR NONPROFIT ORGANIZATIONS ONLY WHICH COMPLY WITH ALL OF THE REQUIREMENTS OF CONNECTICUT GENERAL STATUTE 26-78. m. FINFISH MUST BE COMMERCIALLY AND LEGALLY CAUGHT OR HARVESTED. n. IT IS RECOMMENDED THAT THE DIRECTOR OF HEALTH ONLY APPROVE FISH THAT WILL BE CONSUMED RAW OR LIGHTLY COOKED, SUCH AS SUSHI OR SASHIMI, IF DOCUMENTATION IS PROVIDED INDICATING THAT IT HAS BEEN FROZEN AT 34 DEGREES F. FOR 7 DAYS IN A CONVENTIONAL, COMMERCIAL FREEZER OR IT HAS BEEN FROZEN AT 331 DEGREES F. FOR 3 1. Approved source, wholesome, nonadulterated (4 demerits) (continued) 15 HOURS IN A BLAST FREEZER. EXCEPTIONS TO THIS RECOMMENDATION INCLUDE TUNA SPECIES THUNNUS ALALUNGA, THUNNUS ALBACARES (YELLOW TUNA), THUNNUS ATLANTICUS, THUNNUS MACCOYII (BLUE FIN TUNA, SOUTHERN), THUNNUS OBESUS (BIG EYE TUNA), AND THUNNUS THYNNUS (BLUE FIN TUNA, NORTHERN). o. SHELL EGSS SHALL BE FROM COMMERCIAL, REGULATED SOURCES INSPECTED ACCORDING TO LAW AND SHALL BE RECEIVED CLEAN AND SOUND AND UNDER REFRIGERATION AT OR BELOW 45 DEGREES F. Public Health Code Regulations 19-13-B42(g), (n), [ 19-13-B64 ] General Statutes: Public Health Statutes Part 4 cAgriculture, Milk, Food & Drugs d References: 1962 USPHS Food Service Code Section B.1.a-h Dept. of HEW USPHS Memoranda F-a-1, F-a-11 CIRCULAR LETTER #14-14, EHS# 91-15, EHS # 92-9 PUBLIC ACT NO. 95-352 2. Original container, properly labeled (1 demerit) a. All food in the food service establishment shall be free from misbranding. b. MOLLUSCAN shell stock shall be identified with an official tag giving the dealer 9s name, address, and certification number, the original shipper 9s certification number, the date of harvest, the harvest location, the type and quantity of shellfish and in bold the statement, cThis tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days. d Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. The shellstock tags shall be maintained in chronological order for 90 days after the container is emptied. c. Shucked shellfish shall be kept in the original container until used. d. Labeling. It is not necessary to label every container with food. It is necessary to label containers when there is a question of the food commodity stored in the container. e. Labeling. It is not necessary to label every container with food. It is necessary to label containers when there is a question of the food commodity stored in the container, such as cooking oils, flour, salt, and other powdered, granulated or liquid foods. 4 Public Health Code Regulations 19-13-B42(n), [ 19-13-B64 through 19-13-B77 ] General Statutes: Public Health Statutes Part 4 cAgriculture, Milk, Food & Drugs d References: 1962 USPHS Food Service Code Sections B.1.a, B.1.b, B.1.d Dept. of HEW USPHS Memorandum F-a-6 5 3. FOOD PROTECTION 3. Potentially hazardous food meets temperature requirements during storage, preparation, COOKING, COOLING, REHEATING, HOLDING, display, service and transportation (4 demerits) a. All potentially hazardous food (PHF), while being stored, prepared, displayed, served, or transported, shall be maintained at safe temperatures [ (45 degrees F. or below, or 140 degrees F. or above) ] AS SPECIFIED IN THE CHART BELOW except during necessary periods of preparation and service. Included are: garlic in oil; cut melons; raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum. Not included are foods with a water activity (A w ) of .85 or less and/or a pH of 4.6 or less. b. All potentially hazardous food, when placed on display for service, shall be kept hot or cold as required hereafter: (1) If served hot, the temperature of such food shall be kept at 140 degrees F. or above. EXCEPT BEEF ROASTS AND PORK ROASTS COOKED AS REQUIRED (SEE TEMPERATURE CHART) MAY BE HELD HOT AT 130 DEGREES F. OR ABOVE. (2) If served cold, such food shall be: (a) MAINTAINED AT 45 DEGREES F. OR BELOW AND displayed in or on a refrigerated facility which can reduce or maintain the product temperature at 45 degrees F. or below. c. [ Custards, cream fillings, or similar products which are prepared by hot or cold processes, and which are used as puddings or pastry fillings, shall be kept at safe temperatures, except during necessary periods of preparation and service. ] c. Pork and pork products OTHER THAN WHOLE ROASTS (SEE TEMPERATURE CHART) [ which have not been specially treated to destroy trichinae ] shall be thoroughly cooked to heat all parts of the meat to at least [ 150 ] 145 degrees F. d. [ Stuffings, poultry, and stuffed meats and poultry shall be heated throughout, to a minimum temperature of 165 degrees F., with no interruption of the initial cooking process. ] d. Synthetic Coffee Creamers. These are to be treated as potentially hazardous food, and refrigerated. 6 3. Potentially hazardous food meets temperature requirements during storage, preparation, COOKING, COOLING, REHEATING, HOLDING, display, service, and transportation (4 demerits) (continued) e. Bacon Strips, Butter. These can be out at room temperature in small amounts during food preparation. f. ULTRA HIGHT TEMPERATURE (UHT) COMMERCIALLY PROCESSED AND ASEPTICALLY PACKAGED DAIRY PRODUCTS DO NOT NEED TO BE REFRIGERATED. g. IN ORDER TO BE CONSIDERED NONPOTENTIALLY HAZARDOUS, BACON MUST BE CRISPLY COOKED AND FRIABLE. h. COOKED FOODS OF PLANT ORIGIN SUCH AS BAKED POTATOES AND OTHER COOKED VEGETABLES, COOKED STARCHES AND GRAINS SUCH AS COOKED RICE, CUT MELON, RAW SPROUTS, AND GARLIC IN OIL ARE POTENTIALLY HAZARDOUS FOODS. i. COMMERCIALLY PROCESSED MAYONNAISE IS EXEMPT DUE TO LOW PH. j. PANCAKE/WAFFLE BATTER CONTAINING POTENTIALLY HAZARDOUS FOOD INGREDIENTS, ONCE RECONSTITUTED WITH ANY LIQUID, SHALL BE CONSIDERED POTENTIALLY HAZARDOUS UNLESS IT IS A COMMERCIAL PRODUCT SPECIFICALLY EXEMPTED BY THE REGULATORY AUTHORITY. k. PHFs NOT COOKED TO THE REQUIRED COOKING TEMPERATURE SHALL COMPLY WITH THE FOLLOWING REQUIREMENTS: (1) A RAW ANIMAL FOOD SUCH AS RAW EGG, RAW FISH, RAW-MARINATED FISH, RAW MOLLUSCAN SHELLFISH, STEAK TARTARE, OR PARTIALLY COOKED FOOD SUCH AS LIGHTLY COOKED FISH, RARE MEAT, AND SOFT COOKED EGG THAT IS SERVED OR OFFERED FOR SALE IN A READY-TO-EAT FORM MUST BE ACCOMPANIED WITH A CONSUMER ADVISORY WHICH INFORMS THE CONSUMER OF THE RISKS INVOLVED WITH THE CONSUMPTION OF RAW OR UNDERCOOKED ANIMAL FOOD. (2) THE CONSUMER ADVISORY REQUIREMENT IS MET WHEN THE STATEMENT, cTHOROUGHLY COOKING MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS REDUCES THE RISK OF FOODBORNE ILLNESS d IS DISPLAYED BY MEANS OF POSTERS, BROCHURES, MENU ADVISORIES, LABEL STATEMENTS, TABLE TENTS, PLACARDS, OR OTHER WRITTEN MEANS AVAILABLE AT THE FOOD SERVICE ESTABLISHMENT. 7 3. Potentially hazardous food meets temperature requirements during storage, preparation, COOKING, COOLING, REHEATING, HOLDING, display, service, and transportation (4 demerits) (continued) (3) PORK AND POULTRY PRODUCTS ARE NOT EXEMPT FROM THE REQUIRED COOKING TIMES AND TEMPERATURES. 8 Internal Cooking Temperatures : Whole Roasts, Corned Beef, Pork Roasts : 130 o F. 121 minutes 140 o F. 12 minutes 145 o F. 3 minutes Shell Eggs, Fish, Meat (Including Pork) 145 o F. 15 seconds Ground or Comminuted Meat and Fish Products : 145 o F. 3 minutes 150 o F. 1 minute 155 o F. 15 seconds 158 o F. Instantaneously Game Meats, Poultry, Ground or Comminuted Poultry Stuffed Fish, Meat, Pasta, Poultry or Stuffing containing PHF ingredients : 165 o F. 15 seconds Raw animal food cooked in a microwave oven shall be : rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat; covered to retain surface moisture; heated to a temperature of at least 165 o F. in all parts of the food, and allowed to stand covered for 2 min. after cooking. Cold and Hot Holding Temperatures: 45 o F. or less or 140 o F. or more for all potentially hazardous foods except whole beef and pork roasts which may be held hot at 130 o F. or above Ready-to-eat food taken from a commercially processed, hermetically sealed container shall be heated to 140 o F. or greater for hot holding. Cooked, cooled, and refrigerated food that is prepared for immediate service in response to an individual consumer order may be served at any temperature. Cooling Requirements : Cooked Potentially Hazardous Food shall be cooled: 140 o F. ? 70 o F. within 2 hours 70 o F. ? 45 o F. within an additional 4 hours Reheating Temperatures : Potentially Hazardous Food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 o F. for 15 seconds within 2 hours except remaining unsliced portions of roast beef which may be reheated at 145 o F. for 3 minutes within 2 hours. Ready-to-eat food taken from a commercially processed, hermetically sealed container shall be heated to a temperature of at least 140 o F. for hot holding. Cooked, cooled, and refrigerated food that is prepared for immediate service in response to an individual consumer order may be served at any temperature. 9 3. Potentially hazardous food meets temperature requirements during storage, preparation, COOKING, COOLING, REHEATING, HOLDING, display, service, and transportation (4 demerits) (continued) (4) EXEMPTIONS TO THE FOOD TEMPERATURE REQUIRMENTS SHALL NOT BE ALLOWED AT FOOD SERVICE ESTABLISHMENTS SERVING HIGHLY SUSCEPTIBLE POPULATIONS SUCH AS IMMUNOCOMPROMISED INDIVIDUALS OR OLDER ADULTS IN HOSPTIALS, NURSING HOMES, OR SIMILAR HEALTH CARE FACILITIES AS LISTED IN CONNECTICUT GENERAL STATUTES SECTION 19a-490 AND THAT ARE SUBJECT TO THIS SECTION AND PRESCHOOL AGE CHILDREN IN A FACILITY THAT PROVIDES CUSTODIAL CARE AND IS SUBJECT TO THIS SECTION SUCH AS CHILD DAY CARE CENTERS AS DEFINED IN CONNECTICUT GENERAL STATUTES 19a-77(a)(1). (5) THE CONSUMER ADVISORY STATEMENT MUST BE READILY ACCESSIBLE TO CONSUMERS (WITHOUT THEIR HAVING TO REQUEST IT) PRIOR TO MAKING A MENU SELECTION. Public Health Code Regulation 19-13-B42(a)(11), (m)(1)(2)(3)(4) References: 1962 USPHS Food Service Code Sections B.2.b, B.2.c Dept. of HEW USPHS Memoranda F-a-14, F-a-15, F-a-17, Letter of January 7, 1971 CIRCULAR LETTER #44-14, EHS# 92-2, EHS# 95-22 US FDA IMPLEMENTATION GUIDANCE FOR THE CONSUMER ADVISORY PROVISION OF THE FDA FOOD CODE. 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 degrees 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. 10 4. Adequate facilities to maintain product temperature, thermometers provided (2 demerits) (continued) c. Adequate facilities for all perishable food to be stored at such temperatures as will protect against spoilage. d. A food temperature measuring device accurate to ? two (2) degrees. F. shall be provided and used. Public Health Code Regulations 19-13-B42(m)(1 and 2) References: 1963 USPHS Food Service Code Sections B.2.a, B.2.b 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 degrees F. or below; or under cool, potable water 70 degrees 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 (m)(2) References: 1962 USPHS Food Service Code Section B.2.b 6. Unwrapped OR (and) potentially hazardous food not re-served (4 demerits) a. Food once served to a customer shall not be served again: Provided , That wrapped NON POTENTIALLY HAZARDOUS food, which is still wholesome and has not been unwrapped, may be re-served. b. Butter or rolls served at a table cannot be used for cooking or breading or for return to tables. The serious consideration here is the lack of supervision at the table. Public Health Code Regulation 19-13-B42(n)(2) References: 1962 USPHS Food Service Code Section B.2.c 11 7. Food protected during storage, preparation, display, service and transportation (2 demerits) a. All food, while being stored, prepared, displayed, served, or sold in food service establishments, or transported between such establishments, shall be protected against contamination from dust, flies, rodents, and other vermin; unclean utensils and work surfaces; unnecessary handling; coughs and sneezes; flooding, drainage, and overhead leakage; unshielded light bulbs and any other source. b. All raw fruits and vegetables shall be washed thoroughly before being cooked or served. c. Food not subject to further washing or cooking before serving shall be stored in such a manner as to be protected against contamination from food requiring washing and cooking. d. Wet storage of packaged food shall be prohibited except on well drained ice. e. Ice shall be handled, transported, and stored in such a manner as to be protected against contamination. If block ice is used, the outer surface shall be thoroughly rinsed so as to remove any soil before it is used for any purpose. f. An ice-making machine shall be located, installed, operated and maintained so as to prevent contamination of the ice. g. PASTEURIZED EGGS SHALL BE SUBSTITUTED FOR RAW EGGS IN RECIPES REQUIRING POOLED EGGS THAT ARE NOT COOKED IMMEDIATELY. h. Only sanitary containers shall be used for the transportation or storage of any ice used in the food service establishment. Display and Service: i. Where unwrapped food is placed on display in all types of food service operations, including smorgasbords, buffets, and cafeterias, it shall be protected against contamination from customers and other sources by effective, easily cleanable, counter- protector devices, cabinets, display cases, containers, or other similar type of protective equipment. Self-service openings in counter guards shall be so designed and arranged as to protect food from manual contact by customers. Customers shall not be allowed to use soiled tableware to obtain additional food. j. Sugar shall be provided only in closed dispensers or in individual packages. 12 7. Food protected during storage, preparation, display, service and transportation (2 demerits) (continued) Transportation: k. The requirements for storage, display, and general protection against contamination, shall apply in the transporting of all food from a food service establishment to another location for service. l. During the transportation of food from a food service establishment, all food shall be in covered containers or completely wrapped or packaged so as to be protected from contamination. m. Exposed candies or mints which are not protected should be debited. p. Bread sliced by customers is debited at Item 7. Bread is to be served in individual slices, small loaves, or by designated food service employee. Public Health Code Regulations 19-13-B42(g), (m)(1)(F), (o)(1) References: 1962 USPHS Food Service Code Sections B.2.a, B.2.d, B.2.e, E.1.c Dept. of HEW USPHS Memorandum F-a-14 8. Food containers stored off the floor (1 demerit) Storage : a. Containers of food shall be stored above the floor, on clean racks, dollies, or other clean surfaces, in such a manner as to be protected from splash and other contamination. b. Food in enclosed containers is to be stored 12 d above the floor. Exposed food is to be stored 18 d above the floor. Provided: (1) If current storage of closed container is less than 12 d above the floor, and the floor is clean with no insect or rodent harborage, this storage is satisfactory. (2) If current storage of closed containers is less than 12 d above the floor in a walk- in or freezer, and the floor is clean, this is satisfactory. (3) Beer kegs, soda syrup tanks, etc., may be stored on the floor if the floor is clean. Public Health Code Regulation 19-13-B42(o)(3) References: 1962 USPHS Food Service Code Section B.2.d 13 9. Handling of food minimized (2 demerits) Preparation : a. Convenient and suitable utensils, such as forks, knives, tongs, spoons or scoops, shall be provided and used to minimize handling of food at all points where food is prepared. b. Meat salads, poultry salads, potato salad, egg salad, cream-filled pastries, and other potentially hazardous prepared food shall be prepared (preferably from chilled products) with a minimum of manual contact. c. Tongs, forks, spoons, picks, spatulas, scoops, SINGLE-USE GLOVES and other suitable utensils shall be provided and shall be used by employees to reduce manual contact with food to a minimum. For self-service by customers, similar implements shall be provided. d. The use of dishes, cups, glasses, etc., for scooping ice should not be permitted due to potential contamination of the ice. Public Health Code Regulation 19-13-B42(o)(1) References: 1962 USPHS Food Service Code Sections B.2.c, B.2.e 14 10. Food dispensing utensils properly stored (1 demerit) a. Dispensing scoops, spoons, and dippers, used in serving frozen desserts, shall be stored, between uses, either in an approved running-water dipper well, or in a manner approved by the Director of Health. b. Utensils in use at a service area shall be handled and stored properly. Public Health Code Regulation 19-13-B42(j) References: 1962 USPHS Food Service Code Section B.2.e 11. Toxic items properly stored, labeled, used (4 demerits) Poisonous and Toxic Materials a. Only those poisonous and toxic materials required to maintain the establishment in a sanitary condition, and for sanitization of equipment and utensils, shall be present in any area used in connection with food service establishments. b. All containers of poisonous and toxic materials shall be prominently and distinctively marked or labeled for easy identification as to contents. c. When not in use, poisonous and toxic materials shall be stored in cabinets which are used for no other purpose, or in a place which is outside the food-storage, food-preparation, and cleaned equipment and utensil storage rooms. Bactericides and cleaning compounds shall not be stored in the same cabinet or area of the room with insecticides, rodenticides, or other poisonous materials. d. Bactericides, cleaning compounds, or other compounds, intended for use on food-contact surfaces shall not be used in such a manner as to leave a toxic residue on such surfaces, nor to constitute a hazard to employees or customers. e. Poisonous polishing materials shall not be used on equipment or utensils, nor stored in the establishment. f. Poisonous compounds, such as insecticides and rodenticides, in powdered form, shall have a distinctive color so as not to be mistaken for food. g. Poisonous materials shall not be used in any way as to contaminate food, equipment, or utensils, nor to constitute other hazards to employees or customers. h. Toxic items associated with washing or sanitizing utensils may be stored in the utensil washing area. 15 11. Toxic items properly stored, labeled, used (4 demerits) (continued) i. Insecticides, rodenticides, etc. are not to be stored with cleaning compounds. j. Toxic compounds can be stored in a locked cabinet in the kitchen, but not intermingled with food. k. [ Pyrethrum mist sprayers are under investigation and should not currently be debited. ] Public Health Code Regulations 19-13-B42 (j)(2)(5)(A)(ii), (k), (n), (o)(4) References: 1962 USPHS Food Service Code Section B.2.g Dept. of HEW USPHS Letters of April 28, 1970, April 3, 1972 16 4. PERSONNEL 12. Personnel with infection restricted (4 demerits) Disease Control : a. No person while affected with a disease in a communicable form, or while a carrier of such disease, or while afflicted with boils, infected wounds, or an acute respiratory infection, shall work in a food service establishment in an area and capacity in which there is a likelihood of transmission of disease to patrons or to fellow employees, either through direct contact or through the contamination of food or food-contact surfaces with pathogenic organisms. No such person shall be employed in such an area and capacity in a food service establishment. Reporting : b. WHEN THE LOCAL DIRECTOR OF HEALTH HAS REASONABLE CAUSE TO SUSPECT THE POSSIBILITY OF DISEASE TRANSMISSION HE MAY REQUIRE THAT FOOD EMPLOYEES NOT CONTACT READY-TO-EAT-FOOD WITH BARE HANDS AND SHALL USE SUITABLE UTENSILS, SINGLE USE DISPOSABLE GLOVES, OR DISPENSING EQUIPMENT. c. The manager or person in charge of the establishment shall notify the health authority when any employee of a food service establishment is known or suspected of having a disease in a communicable form. Public Health Code Regulations 19a-36-A(1-9), 21, 19-13-B42(r)(1-5) References: 1962 USPHS Food Service Code Sections C.1.a, C.1.b Dept. of HEW USPHS Memorandum F-a-18 CIRCULAR LETTER EHS# 96-48 17 5. CLEANLINESS OF PERSONNEL 13. ADEQUATE Hand washing facilities provided, CONVENIENT, ACCESSIBLE, DESIGNED, INSTALLED, HANDS WASHED, CLEAN (4 demerits) a. [ Lavatories shall be located within or immediately adjacent to all toilet rooms or vestibules. In all new establishments, and establishments which are extensively altered, lavatories shall also be located within the room where food is prepared. ] a. HANDWASHING FACILITIES SHALL BE MAINTAINED SO THAT THEY ARE ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE AND LOCATED TO ALLOW FOR CONVENIENT USE BY EMPLOYEES IN: (1) FOOD PREPARATION AREAS (2) FOOD DISPENSING AREAS (3) TOILET ROOMS OR IMMEDIATELY ADJACENT TO ALL TOILET ROOMS (4) WAREWASHING AREA b. [ Lavatories shall be adequate in size and number and shall be so located as to permit convenient and expeditious use by all employees. ] b. FOOD EMPLOYEES SHALL KEEP THEIR FINGERNAILS HANDS AND EXPOSED PORTIONS OF THEIR ARMSCLEAN BY USING A CLEANING COMPOUND TO LATHER HANDS AND ARMS FOR AT LEAST 20 SECONDS, FOLLOWED BY THOROUGH RINSING WITH CLEAN WATER IN A HANDWASHING FACILITY AND HAND DRYING USING APPROVED SANITARY TOWELS OR OTHER APPROVED HAND DRYING DEVICE. c. [ Lavatories shall be installed in accordance with applicable state and local laws, ordinances, and regulations, or, in the absence thereof, as approved by the Director of Health. ] c. APPROVED HANDWASHING AND HAND DRYING SHALL BE CONDUCTED BY FOOD EMPLOYEESBEFORE STARTING WORK AND AS OFTEN AS REQUIRED TO REMOVE SOIL AND CONTAMINATION FROM HANDS TO INCLUDE: (1) AFTER TOUCHING BARE HUMAN BODY PARTS; (2) AFTER USING THE TOILET ROOM; 18 13. ADEQUATE Hand washing facilities provided, CONVENIENT, ACCESSIBLE, DESIGNED, INSTALLED, HANDS WASHED, CLEAN (4 demerits) (continued) (3) AFTER CARING FOR ASSISTANCE ANIMALS; (4) AFTER COUGHING, SNEEZING, USING A HANDKERCHIEF, A DISPOSABLE TISSUE, USING TOBACCOL, EATING, OR DRINKING; (5) AFTER HANDLING SOILED EQUIPMENT AND UTENSILS; (6) WHEN CHANGING GLOVES; (7) AFTER HANDLING MONEY; (8) IMMEDIATELY BEFORE ENGAGING IN FOOD PREPARATION INCLUDING WORKING WITH EXPOSED FOOD, CLEAN EQUIPMENT AND UTENSILS AND UNWRAPPED SINGLE-SERVICE AND SINGLE-USE ARTICLES; (9) DURING FOOD PREPARATION AS OFTEN AS NECESSARY TO REMOVE SOIL AND CONTAMINATION AND TO PREVENT CROSS CONTAMINATION WHEN CHANGING TASKS; (10) WHEN SWITCHING BETWEEN WORKING WITH RAW FOODS AND READY-TO-EAT FOODS; AND (11) AFTER ENGAGING IN OTHER ACTIVITIES THAT CONTAMINATE THE HANDS (12) WHEN SANITIZING BETWEEN WORKING WITH RAW FOODS AND READY-TO-EAT FOODS; AND AFTER ENGAGING IN OTHER DELIVERIES THAT CONTAMINATE THE HANDS. d. [ The requirement for handwashing sinks in the food preparation area became effective in 1963. ] Public Health Code Regulation 19-13-B42(h) References: 1962 USPHS Food Service Code Section E.5.a(1-3) Dept. of HEW USPHS Memorandum F-a-8 19 14. Clean outer clothes, effective hair restraints (1 demerit) a. The outer garments of all persons, including dishwashers, engaged in handling food or food-contact surfaces shall be reasonably clean. b. Hair nets, headbands, caps, or other effective hair restraints shall be used by employees engaged in the preparation and service of food to keep hair from food and food-contact surfaces. c. Effective hair restraints are defined as capable of keeping hair from coming into contact with food or food-contact surfaces, and keeping hair out of the field of vision, and restricting the hair in such a manner as to minimize hand-to-hair contact. d. People engaged in food preparation must have an effective hair restraint, due to the length of time these people are involved with food. Beards are included in this requirement. Public Health Code Regulation 19-13-B42(p) References: 1962 USPHS Food Service Code Section C.2.b(1, 2) 15. Good hygienic practices, smoking restricted (2 demerits) a. [ Employees shall not use tobacco in any form or eat while engaged in food preparation or service, or while in equipment and utensil washing or food-preparation areas: Provided , That designated locations in such areas may be approved by the Director of Health for smoking, where no contamination hazards will result. Employees may drink from closed beverage containers if handled to prevent contamination of hands, the container, exposed food, utensils and equipment. ] a. HANDWASHING SINKS SHALL BE USED ONLY FOR WASHING HANDS. WAREWASHING, SLOP SINKS, FOOD PREPARATION, AND OTHER UTILITY SINKS CANNOT BE USED FOR HANDWASHING. b. [ Employees shall maintain a high degree of personal cleanliness and shall conform to good hygienic practices during all working periods. ] b. EMPLOYEES SHALL KEEP THEIR FINGERNAILS TRIMMED, FILED, AND MAINTAINED SO THE EDGES AND SURFACES ARE CLEANABLE AND NOT ROUGH. 20 15. Good hygienic practices, smoking restricted (2 demerits) (continued) c. [ All employees shall thoroughly wash their hands and arms with soap and warm water before starting work, and shall wash hands during work hours as often as may be required to remove soil and contamination, as well as after visiting the toilet room. ] c. UNLESS WEARING INTACT GLOVES IN GOOD REPAIR, A FOOD EMPLOYEE MAY NOT WEAR FINGERNAIL POLISH OR ARTIFICIAL FINGERNAILS WHEN WORKING WITH EXPOSED FOOD. d. [ The hands of all employees shall be kept clean while engaged in handling food and food-contact surfaces. ] d. EXPECTORATING SHALL BE DEBITED AS AN ITEM # 15. e. [ Employees shall keep their fingernails clean and neatly trimmed. ] e. EATING IN FOOD PREPARATION, STORAGE, AND SERVICE AREAS INCLUDING WAREWASHING AREAS SHALL BE DEBITED AS ITEM # 15. f. Washing hands in a pot or food preparation sink, or Storage of handbags in a food preparation area, or Mop water emptied in food preparation or equipment-utensil wASHing sinks are each debited at item 15. Public Health Code Regulations 19-13-B42(h),(p)(1) References: 1962 USPHS Food Service Code Sections C.2.c(1), C.2.d(1), C.2.a(1-4) CIRCULAR LETTER EHS# 96-46 21 6. EQUIPMENT AND UTENSILS: DESIGN, CONSTRUCTION AND INSTALLATION 16. Food-contact surfaces: designed, constructed, maintained, installed, located (2 demerits) a. All equipment and utensils shall be so durable under normal conditions and operations as to be resistant to denting, buckling, pitting, chipping, crazing, and excessive wear; and shall be capable of withstanding repeated scrubbing, scouring, and the corrosive action of cleaning and sanitizing agents and food with which they come in contact. b. Food-contact surfaces of equipment and utensils shall be smooth; shall be free of breaks, open seams, cracks, chips, pits, and similar imperfections; shall be in good repair; and shall be easily cleanable. c. Materials used as food-contact surfaces of equipment and utensils shall, under use conditions, be corrosion resistant, relatively nonabsorbent and nontoxic: Provided , That the corrosion-resistant requirements shall not preclude the use of cast iron as a food- contact material for cooking. d. Food-contact surfaces of equipment and utensils shall be free of difficult-to-clean internal corners and crevices. Threads which routinely contact food shall be of a sanitary design, and no V-type threads shall be used in such a situation. e. Lubricated bearings and gears of equipment shall be so constructed that lubricants cannot get into the food or onto food-contact surfaces. f. LUBRICANT LEAKING FROM THE BEARING OF A MIXER IS DEBITED AS AN ITEM # 16 g. All food-contact surfaces, unless designed for in-place cleaning, shall be accessible for manual cleaning and for inspection either: (1) Without being disassembled; or (2) By disassembling without the use of tools; or (3) By easy disassembling with the use of only simple tools kept available near the equipment, such as a mallet, a screwdriver, or an open-end wrench. h. Equipment intended for in-place cleaning shall be so designed and constructed that: 22 16. Food-contact surfaces: designed, constructed, maintained, installed, located (2 demerits) (continued) (1) Cleaning and sanitizing solutions can be circulated throughout a fixed system. (2) Cleaning and sanitizing solutions will contact all interior surfaces. (3) The system is self-draining or otherwise completely evacuated. (4) Cleaning procedures result in thorough cleaning of the equipment. i. Cutting blocks and boards, and bakers 9 tables may be of hard maple or equivalent material which is nontoxic, smooth, and free of cracks, crevices, and open seams. Cutting boards shall be easily removable. Wicker or plastic breadbaskets, when suitably lined, may be used for unwrapped food. j. Solder and flux containing lead in excess of 0.2% may not be used as a food-contact surface. k. Hard solder (silver solder), when used as a food-contact surface, shall be of such formulation as to be nontoxic under use conditions; shall be corrosion resistant; and shall, consistent with good industrial practice in the refining of its constituent elements, be free of cadmium, antimony, bismuth, and other toxic materials. l. Ice buckets, other containers, and scoops, unless they are of the single-service type, shall be of a smooth, impervious material, and designed to facilitate cleaning. m. A CONTAINER DESIGNED AS A SINGLE USE ITEM THAT CANNOT BE EFFECTIVELY CLEANED OR SANITIZED SHALL NOT BE REUSED. n. Equipment which was installed in a food service establishment prior to the effective date of this regulation, and 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 food protection. o. Hard maple or equivalent wooden cutting boards are satisfactory if in good condition and well maintained. p. Crazing - are marks which develop on china usually due to age. q. Original food containers which are not easily cleanable such at #10 tins cannot be reused. 23 16. Food-contact surfaces: designed, constructed, maintained, installed, located (2 demerits) (continued) r. Food grade plastic which will stand up to sanitizing can be reused, but must be discarded when chipped, cut, cracked, etc. s. Mollusk shells (sea shells) are not to be reused, and, if they are, should be debited at Item 16. Public Health Code Regulations 19-13-B42(i), (j)(1 and 2), (o)(1) References: 1962 USPHS Food Service Code Sections D.1.a, D.1.c(1) Dept. of HEW USPHS Memoranda F-a-9, F-a-10, F-a-19 17. Non-food-contact surfaces: designed, constructed, maintained, installed, located (1 demerit) a. Surfaces of equipment not intended for contact with food, but which are exposed to splash, food debris, or otherwise require frequent cleaning, shall be reasonably smooth; washable; free of unnecessary ledges, projections, or crevices; readily accessible for cleaning; and of such material and in such repair as to be readily maintained in a clean and sanitary condition. b. Equipment which is placed on tables or counters, unless readily movable, shall be sealed thereto or mounted on legs or feet at least 4 inches high, and shall be so installed as to facilitate the cleaning of the equipment and areas adjacent thereto. c. Floor-mounted equipment, unless readily movable, shall be sealed to the floor; or shall be installed on raised platforms of concrete or other smooth masonry in such a manner as to prevent liquids or debris from seeping or settling underneath, between or behind such equipment in spaces which are not fully open for cleaning and inspection; or such equipment shall be elevated at least 6 inches above the floor. The space between adjoining units, and between a unit and the adjacent wall, shall be closed unless exposed to seepage, in which event it shall be sealed; or sufficient space shall be provided to facilitate easy cleaning between, behind, and beside all such equipment. d. Aisles or working spaces between equipment, and between equipment and walls, shall be unobstructed, and of sufficient width to permit employees to perform readily their duties without contamination of food or food-contact surfaces by clothing or through personal contact. e. Equipment which was installed in a food service establishment prior to the effective date of this ordinance, and 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 24 17. Non-food-contact surfaces: designed, constructed, maintained, installed, located (1 demerit) (continued) 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) References: 1962 USPHS Food Service Code Sections D.1.a(8), D.1.b(1-3), D.1.c(1) Dept. of HEW USPHS Memoranda F-a-10, F-a-16 18. Single-service articles: storage, dispensing (1 demerit) 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) References: 1962 USPHS Food Service Code Sections D.1.a(12), D.2.e 19. No re-use of single-service articles (2 demerits) 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) 25 References: 1962 USPHS Food Service Code Section D.2.e(3) 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 two-compartment sink shall be provided and used for washing kitchenware and equipment which does not require sanitization. [ Single compartment utility sinks, such as cooks 9 and bakers 9 sinks, may be used for the rinsing of utensils. ] 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 gage 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 26 20. Dishwashing facilities: approved design, adequately constructed, maintained, installed, located (2 demerits)(continued) treatment as demonstrated by a 99.999% (5 log) reduction in the number of disease microorganisms of public health importance. f. Dish tables and drainboards, of adequate size for proper handling of soiled utensils prior to washing and for cleaned utensils following rinsing or sanitization, shall be provided, and shall be so located or constructed as not to interfere with the proper use of the dishwashing facilities: Provided , That drainboards shall not be required for cooks 9 and bakers 9 rinse sinks. g. Sinks, dish tables, and drainboards shall be constructed of galvanized metal or better, suitably reinforced, of such thickness and design as to resist denting and buckling, and sloped so as to be self-draining. h. All food service establishments which do not have adequate and effective facilities for cleaning and sanitizing utensils shall use single-service articles. i. Dishwashing machines using chemicals for sanitization must be approved by the commissioner. Chemicals added for washing, sanitization, and drying purposes shall be automatically dispensed, compatible, not interfering with the effective purpose of each other. Public Health Code Regulations 19-13-B42(i, j) References: 1962 USPHS Food Service Code Sections D.2.c, D.2.d(2) Dept. of HEW USPHS Memoranda F-a-4, F-a-5, F-a-7, F-a-10 27 7. EQUIPMENT AND UTENSILS: CLEANLINESS 21. Preflushed, scraped, soaked and racked (1 demerit) a. Prior to washing, all equipment and utensils shall be preflushed or prescraped, and, when necessary, presoaked to remove gross food particles and soil. Public Health Code Regulation 19-13-B42(j) References: 1962 USPHS Food Service Code Section D.2.c(1) 22. Wash water clean, proper temperature (1 demerit) a. Wash water shall be kept reasonably clean. b. [ When spray type hot water sanitizing dishwashing machines are used, the wash-water temperature shall be at least 140 degrees F. and in single-tank conveyor machines shall be at least 160 degrees F. When spray type chemical sanitizing machines are used the wash water temperature shall not be less than 120 degrees F. ] b. WHEN SPRAY TYPE HOT WATER SANITIZING DISHWASHING MACHINES ARE USED THE TEMPERATURE OF THE WASH WATER MAY NOT BE LESS THAN 165 DEGREES F. FOR A SINGLE TEMPERATURE STATIONARY RACK MACHINE; 160 DEGREES F. FOR A CONVEYOR, DUAL TEMPERATURE MACHINE; 15O DEGREES F. FOR A SINGLE TANK STATIONARY RACK, DUAL TEMPERATURE MACHINE; AND 150 DEGREES F. FOR A CONVEYOR, MULTITEMPERATURE MACHINE. c. Effective concentrations of a suitable detergent shall be used in both manual and mechanical dishwashing and in chemical sanitizing machines chemicals added for washing, sanitization and drying purposes shall be automatically dispensed, compatible, not interfering with the effective purpose of each other. d. When manual dishwashing is employed, equipment and utensils shall be thoroughly washed in a detergent solution which is kept reasonably clean. Public Health Code Regulation 19-13-B42(j) References: 1962 USPHS Food Service Code Section D.2.c 28 23. Accurate thermometers provided, dish baskets, if used (1 demerit) a. An easily readable thermometer shall be provided in each tank of the dishwashing machine which will indicate to an accuracy of ± 2 degrees F. the temperature of the water or solution therein. In addition, a thermometer of equal accuracy shall be provided which will indicate the temperature of the final rinse water as it enters the manifold. b. When hot water is used as the sanitizing agent in manual operations, thermometers, accurate to ± 2degrees F., shall be provided convenient to the sink to permit frequent checks of the water temperature. c. Dish baskets shall be of such design as to permit complete immersion of the utensils and equipment components being sanitized therein. d. When dishwashing machines using chemicals for sanitization are used a test kit or other device that accurately measures the parts per million concentration of the solution shall be available and used. e. When chemicals are used for manual sanitizing a suitable test kit shall be available. Public Health Code Regulation 19-13-B42(j) References: 1962 USPHS Food Service Code Section D.2.c 24. Sanitization rinse (hot water - chemical) (2 demerits) a. All tableware shall, after each use, be THOROUGHLY WASHED AND RINSED AND sanitized. A spoon or other utensil, once used for tasting food, shall not be used until it has been sanitized. b. All kitchenware and food-contact surfaces of equipment used in the preparation, service, display, or storage of potentially hazardous food shall be sanitized prior to such use, and following any interruption of operations during which contamination of the food-contact surfaces is likely to have occurred. Where equipment and utensils are used for the preparation of potentially hazardous food on a continuous or production-line basis, the food-contact surfaces of such equipment, and utensils shall be cleaned and sanitized at intervals throughout the day on a schedule approved by the health authority. c. When manual dishwashing is employed, all eating and drinking utensils, and, where required, the food-contact surfaces of all other equipment and utensils shall be sanitized by one of the following methods: 29 24. Sanitization rinse (hot water - chemical) (2 demerits) (continued) (1) Immersion for at least one minute in clean hot water at a temperature of at least 170 degrees F. (2) Immersion for a period of at least 1 minute in a sanitizing solution containing: (a) At least 50 ppm of available chlorine at a temperature not less than 75 degrees F. (Bath at 100mg/1 at start); or (b) At least 12.5 ppm of available iodine in a solution having a pH not higher than 5.0 and a temperature of not less than 75 degrees F.; or (c) Any other chemical-sanitizing agent which has been demonstrated to the satisfaction of the health authority to be effective and nontoxic under use conditions, and for which a suitable field test is available. Such sanitizing agents in use solutions, shall provide the equivalent bactericidal effect of a solution containing at least 50 ppm of available chlorine at a temperature not less than 75 degrees F. (3) Equipment too large to treat by methods (1) and (2) above may be treated: (a) With live steam from a hose, in the case of equipment in which steam can be confined; or (b) By rinsing with boiling water; or (c) By spraying or swabbing with a chemical sanitizing solution of at the minimum strength required for the particular sanitizing solution when used for immersion sanitization. d. When spray-type dishwashing machines are used, the following additional requirements shall be met: (1) When hot water is relied upon for sanitization, THE TEMPERATURE OF THE FRESH HOT WATER SANITIZING RINSE AS IT ENTERS THE MANIFOLD MAY NOT BE MORE THAN 194 DEGREES F. OR LESS THAN 165 DEGREES F. FOR A SINGLE TANK, STATIONARY RACK, SINGLE TEMPERATURE MACHINE; OR 180 DEGREES F. FOR ALL OTHER MACHINES. [ the final or fresh rinse water shall be at a temperature of at least 180 degrees F. at the entrance of the manifold. When a pumped rinse is provided, the water shall be at a temperature of at least 170 degrees F. When chemicals are relied upon for sanitization, they shall be of a class or type approved by the health authority, and shall be applied in such 30 24. Sanitization rinse (hot water - chemical) (2 demerits) (continued) concentration and for such a period of time as to provide effective bactericidal treatment of the equipment and utensils. ] (2) WHEN A PUMPED RINSE IS PROVIDED, THE WATER SHALL BE AT A TEMPERATURE OF AT LEAST 160 DEGREES F. (3) THE ITEM BEING SANITIZED MUST ATTAIN A TEMPERATURE OF 160 DEGREES F. ON ITS SURFACE. (4) When chemicals are relied upon for sanitization, utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with the manufacturer 9s specification for time and concentration and at a temperature not less than seventy- five (75) DEGREES F. nor less than the temperature specified by the machine 9s manufacturer. e. Cleaner-sanitizers are not suitable to eliminate sanitizing. f. ALL FOOD THERMOMETERS, MULTI-USE UTENSILS AND FOOD CONTACT SURFACES OF EQUIPMENT USED IN THE PREPARATION OR STORAGE OF POTENTIALLY HAZARDOUS FOOD SHALL BE THOROUGHLY CLEANED AND SANITIZED PRIOR TO USE AND FOLLOWING: A CHANGE FROM WORKING WITH RAW ANIMAL FOODS TO WORKING WITH READY-TO-EAT FOODS; A CHANGE IN TYPE OF RAW ANIMAL FOOD SUCH AS BEEF, FISH, LAMB, PORK, OR POULTRY; USE WITH RAW FRUIT OR VEGETABLES PRIOR TO USE WITH POTENTIALLY HAZARDOUS FOOD; AND AT ANY TIME DURING THE OPERATION WHEN CONTAMINATION MAY HAVE OCCURRED. g. UNLESS APPROVED BY THE DIRECTOR OF HEALTH FOR A DIFFERENT FREQUENCY FOOD CONTACT SURFACES AND UTENSILS USED WITH POTENTIALLY HAZARDOUS FOOD SHALL BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. h. SINKS USED TO WASH OR THAW FOOD SHALL BE SANITIZED BEFORE AND AFTER USING THE SINK TO WASH PRODUCE OR THAW FOOD. Public Health Code Regulation 19-13-B42(j) References: 1962 USPHS Food Service Code Section D.2.c Dept. of HEW USPHS Memoranda F-a-2, F-a-12, and Letter of April 17, 1972 31 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 and 4) References: 1962 USPHS Food Service Code Section D.2.a 26. Food-contact surfaces of utensils and equipment clean ( 2 demerits) a. [ After each usage, all tableware shall be thoroughly cleaned to sight and touch. ] a. [ After each usage ] 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), (j)(13) References: 1962 USPHS Food Service Code Sections D.2.a, E.1.c 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. 32 Public Health Code Regulation 19-13-B42(j)(4) References: 1962 USPHS Food Service Code Section D.2.a 28. Equipment/utensils storage, handling (1 demerit) a. Food-contact surfaces of cleaned and sanitized equipment and utensils shall be handled in such a manner so as to be protected from contamination. Cleaned spoons, knives, and forks shall be picked up and touched only by their handles. Clean food-contact surfaces of equipment and utensils shall be handled so that fingers and thumbs do not contact inside surfaces or lip-contact surfaces. b. Cleaned, and cleaned and sanitized, portable equipment and utensils shall be stored above the floor in a clean, dry location, and suitable space and facilities shall be provided for such storage so that food-contact surfaces are protected from splash, dust, and other contamination. The food-contact surfaces of fixed equipment shall also be protected from splash, dust, and other contamination. Utensils shall be air dried before being stored, or shall be stored in a self-draining position on suitably located hooks or racks constructed of corrosion-resistant material. Wherever practicable, stored containers and utensils shall be covered or inverted. Facilities for the storage of flatware (silverware) shall be provided and shall be designed and maintained to present the handle to the employee or customer. c. Ice buckets, other containers and scoops shall be stored and handled in a sanitary manner. d. If ice crushers are used, they shall be maintained in a clean condition and shall be covered when not in use. e. Pre-set tableware - acceptable if wrapped, covered, or inverted. f. Glasses hung over a bar, in front of customers, which are used for serving beverages, should be debited. g. Cups and glasses should not be stored on paper towels. Public Health Code Regulation 19-13-B42(k) References: 1962 USPHS Food Service Code Sections D.2.a, E.1.c Dept. of HEW USPHS Memoranda F-a-3, F-a-11 33 8. WATER SUPPLY 29. Water source: adequate, safe (4 demerits) a. The water supply shall be adequate, of a safe, sanitary quality, IN CONFORMANCE WITH PHC SECTION 19-13-B102 and from an approved SOURCE [ public or private water-supply system ] which is constructed, protected, operated, and maintained in conformance with [ applicable state and local laws, ordinances, and regulations ] PHC SECTION 19-13-B51(a)THROUGH (m): Provided , That, if approved by the Director of Health, a non-potable water-supply system may be permitted within the establishment for purposes such as air conditioning and fire protection, only if such system complies with applicable state and local plumbing codes, and the non-potable water supply is not used in such a manner as to bring it into contact, either directly or indirectly, with food, food equipment, or utensils. b. All water, not piped into the establishment directly from the source shall be transported, handled, stored, and dispensed in [ a sanitary ] AN APPROVED manner. c. Drinking water, if not dispensed through the water-supply system of the food service establishment, may be stored in a separate nonpressurized tank, reservoir, or other container. Public Health Code Regulations 19-13-B39, 19-13-B42(g), 19-13-B50, 19-13-B51a to 1, 19-13-F3, 19-13-F6 References: 1962 USPHS Food Service Code Sections E.1.a, E.1.b Public Health Service Drinking Water Standards, 1962 PHS Publication 956, U.S. Government Printing Office Manual of Individual Water Supply Systems, PHS Publication No. 24, U.S. Government Printing Office State Department of Health, Private Water Supply pamphlet 34 30. Hot and cold water under pressure, provided as required (2 demerits) a. Hot and cold running water under pressure shall be provided in all areas where food or drink is prepared, or equipment, multi-use utensils, or containers are washed. [ Hot water supplied for handwashing, manual utensils and equipment washing, and for other general purposes, shall be maintained at a minimum temperature of 125 degrees F. at the tap. ] HOT WATER SUPPLIED IN ALL AREAS WHERE FOOD OR DRINK IS PREPARED AND WHERE MULTI-USE UTENSILS AND EQUIPMENT ARE WASHED, AND FOR OTHER GENERAL PURPOSES SHALL BE MAINTAINED AT A TEMPERATURE OF AT LEAST 110 DEGREES F. THROUGH A MIXING VALVE OR COMBINATION FAUCET. b. HOT WATER SUPPLIED AT HANDWASHING SINKS AVAILABLE TO THE PUBLIC SHALL BE IN CONFORMANCE WITH PHC SECTION 19-13-B111. (AS OF 8/14/01 REQUIRES A MAXIMUM TEMPERATURE OF 115 DEGREES F.) c. Each lavatory shall be provided with hot and cold or tempered running water. Where hot and cold running water is provided, a mixing valve or combination faucet is recommended and shall be required in new installations. Steam mixing valves are prohibited. Public Health Code Regulation 19-13-B42(g) References: 1962 USPHS Food Service Code Sections E.1.a, E.5.a(4) 35 9. SEWAGE DISPOSAL 31. Sewage disposal approved (4 demerits) a. All water-carried sewage shall be disposed of by means of: (1) A public sewerage system; or (2) An approved sewage disposal system which is constructed and operated in conformance with applicable state and local laws, ordinances, and regulations. b. Non-water-carried sewage disposal facilities shall not be used, except where water- carried disposal methods have been determined by the health authority to be impractical. Under such conditions, only facilities which have been approved by the health authority shall be used, and operation of these facilities shall be in conformance with applicable state and local laws, ordinances, and regulations. Public Health Code Regulations 19-13-B42(f), 19-13-B20(a-r) References: 1962 USPHS Food Service Code Sections E.2.a, E.2.b Connecticut State Department of Health pamphlet cPrivate Sewage Disposal d 32. Proper disposal of waste water (1 demerit) a. All parts of the floor of each walk-in refrigerator requiring draining shall be graded to drain to the outside through a wastepipe, doorway, or other opening. b. Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas, or into difficult-to-clean areas, or otherwise create a nuisance. c. Dirty floor and equipment wash water must be disposed of in such a manner as not to create a nuisance condition or contaminate food-contact surfaces. Such water could be disposed of to floor drains, slop sinks or toilets. d. Where drainage lines from air conditioning and refrigerating equipment drain into handwashing sinks, food-prep sinks, or equipment and utensil washing sinks, debit Item 32. Public Health Code Regulations 19-13-B42(m), 19-13-B45(p) References: 1962 USPHS Food Service Code Section E.3.b 36 10. PLUMBING 33. Location, installation, maintenance (1 demerit) a. All plumbing shall be sized, installed, and maintained in accordance with applicable state and local plumbing laws, ordinances, and regulations. b. Grease traps shall not be required, except in special cases as may be determined by the health authority. c. The piping of any nonpotable water system shall be adequately and durably identified, such as by distinctive yellow-colored paint, so that it is readily distinguished from piping which carries potable water; and such piping shall not be connected to equipment or have outlets in the food-preparation area. Public Health Code Regulations 19-13-B42(f), 19-13-B45 References: 1962 USPHS Food Service Code Section E.3.a 34. No cross connection, back siphonage, backflow (4 demerits) a. The potable water-supply piping shall not be directly connected with any nonpotable water-supply system whereby the nonpotable water can be drawn or discharged into the potable water-supply system. b. The potable water system shall be installed in such a manner so as to preclude the possibility of backsiphonage. c. Indirect waste connections shall be provided for drains, overflows, or relief vents from the water-supply system. d. Dishwashing machines, refrigerators, steam kettles, potato peelers, and similar types of enclosed equipment in which food, portable equipment, or utensils are placed, shall not be directly connected to the drainage system. Each waste pipe from such equipment shall discharge into an open, accessible, individual waste sink, floor drain, or other suitable fixture which is properly trapped and vented: Provided , That, when a dishwashing machine is located adjacent to a floor drain, the waste from the dishwashing machine may be connected direct on the inlet side of the floor drain trap. Indirect connections of drain lines from other equipment used in the preparation of food or washing of equipment and utensils may be required by the health authority when, in his opinion, the installation 37 34. No cross connection, backsiphonage, backflow (4 demerits) (continued) is such that backflow of sewage is likely to occur. Each walk-in refrigerator equipped with a floor drain, shall have it so installed as

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