A.
All licensed food service establishments shall have a written policy
which prohibits employees with respiratory and other communicable
diseases from preparing and/or serving food.
B.
All licensed food service establishments shall have a written infection
control policy that describes the procedures to follow when an employee
has an injury such as a cut or abrasion that could lead to contamination
of food with bodily fluids.
Water-flush toilets in an enclosed lavatory with a system of
sewage disposal approved by the Director of Health must be provided
for the use of employees. Where food is consumed on the premises by
patrons, separate lavatories must be provided for men and for women,
except that where public seating capacity is 12 or fewer, as determined
by the State Building Code, a single, unisex lavatory may be provided.
Access to a public lavatory must not be by way of any portion of the
food preparation area. The doors to all lavatories shall be equipped
with automatic closing devices. No lavatory shall open directly off
the kitchen, nor shall a lavatory be so located that flies have ready
access from it to the food preparation area. The number, type and
location of lavatories shall comply with the Building Code and the
Public Health Code of the State of Connecticut.
Adequate and convenient hand-washing facilities shall be provided,
including hot and cold water, liquid soap with a pump dispenser and
approved sanitary towels or mechanical drying device. The use of a
common towel is prohibited. No employees shall resume work after using
the lavatory without first washing his/her hands.
No article, polish or other substance containing any cyanide
preparation or other poisonous material shall be used for the cleansing
or polishing of utensils.
The following bactericidal/sanitizing processes are approved:
A.
All bactericidal/sanitizing processes approved by the U.S. Food and
Drug Administration Food Code and the Connecticut Public Health Code
shall be permissible.
B.
If bactericidal/sanitizing solutions are found to exceed the maximum
allowable concentrations, the solution shall be considered toxic and
debited accordingly on the inspection report.
A.
Mass storage receptacles or containers which are used to store garbage
or other waste material shall comply with the following criteria:
(1)
Containers must be situated on a minimum of a four-inch concrete
pad with proper drainage, unless otherwise approved by the Director
of Health, and such surfaces must be kept free of all garbage, litter
and other refuse material.
(2)
Containers must be maintained in a clean and sanitary condition acceptable
to the Director of Health.
(3)
Containers must be structurally sound and watertight so as to prohibit
leakage of contents, and also be rodent-proof and insect-proof.
(4)
Containers must have tight-fitting lids which are kept closed at
all times, with locking devices when so ordered by the Director of
Health.
(5)
Containers must have sufficient capacity to meet the needs of the
establishment or facility that is using the receptacle.
(6)
Containers must be enclosed with chain link fencing equipped with
privacy slats.
B.
Food service establishments must take all practical measures to minimize
the odor and noise affecting surrounding premises, and to protect
their health and safety, including the routine cleaning and sanitizing
of containers and surrounding areas, preventing overflow of receptacles,
and keeping lids closed at all times.
C.
Any food service establishment that violates the provisions of this
section shall be subject to a fine of $100 for each day that the violation
is documented to occur by the Health Department.
All vehicles used in the transportation of food or food products
of all kinds shall be kept in a clean and sanitary condition:
