Construction and maintenance (Repealed)

(a) All food establishments shall be constructed and equipped in such manner that food products prepared or sold therein shall not become contaminated with filth. (b) Exterior construction: (1) The exterior of the structure shall be so designed, fabricated, and finished so as to facilitate its being kept clean and to prevent the entrance of insects and rodents. (2) All exterior entrances shall be equipped with self-closing doors, door screens or adequate air curtains except those which are opened and closed momentarily by normal movement of traffic. Ventilators and windows for ventilation shall be equipped with proper screening devices. (3) Delivery entrances, presently existing without self-closing doors, door screens or air curtains, need not be redesigned, provided that the delivery doors are kept tightly closed at all times when products are not being received. Food establishments constructed or substantially renovated after the effective date of Sections 21a-101-1 to 21a-101-8, inclusive, of the Regulations of Connecticut State Agencies shall have delivery entrances equipped with adequate air curtains, fly fans, or other suitable means for keeping insects out of interior areas. (4) All service connections through an exterior wall of the structure, including water, gas, electrical and refrigeration connections shall be grommeted or sealed so as to preclude the entrance of dust, moisture, insects and rodents. All connections to such utilities shall be such as to discourage their unauthorized or unintentional disconnection. (c) Interior construction: (1) All interior wall and ceiling surfaces shall be smooth, impervious to water and easily cleanable. (2) Floor surfaces in all food storage, food processing, and equipment-washing rooms and in walk-in refrigerators, dressing or locker rooms, toilet rooms and lavatories shall be smooth and impervious to water and so constructed as to be easily cleanable. (3) Floors shall be installed and maintained so as to eliminate all cracks, depressions or other low areas that would accumulate liquids. Floor drains shall be provided in all rooms where floors are subject to flooding-type cleaning or where normal operations release or discharge water or other liquid waste onto the floor, and such floors shall be properly pitched for efficient drainage. (4) All interior areas shall be provided with adequate illumination. At least 50-foot candles shall be required on all working surfaces and at least 20-foot candles on all other surfaces and equipment, in food-preparations, equipment-washing, and hand-washing areas, and toilet rooms. Light bulbs or fixtures suspended over any food-preparation area shall be of the safety-type or otherwise protected to prevent food contamination in the event of breakage. (5) All interior areas shall be provided with adequate ventilation. A sufficient amount of mechanical ventilation shall be installed so that all areas are kept reasonably free of excessive heat, steam, condensation, vapors, smoke or fumes and so that grease or condensate is prevented from dripping into food or onto food-preparation surfaces. Filters, where used, shall be readily removable for cleaning or replacement. (d) Toilet and hand-washing facilities: (1) All food establishments shall provide adequate, conveniently located, flush-type toilet facilities for its employees. Such toilet facilities shall be properly vented, kept in a clean condition, and kept in good repair and free of objectionable odors. (2) Toilet rooms shall be completely enclosed and shall have tight-fitting, self-closing doors. Doors to toilet rooms shall not open directly into areas in which food is handled, stored or prepared. (3) All food establishments shall be provided with adequate, conveniently located hand-washing facilities for its employees in the toilet room or adjacent to it and in any area in which food is processed, prepared, or packaged. Hand washing facilities shall be equipped with hot and cold running water, hand cleaning soap or detergent from a dispensing unit, and a single service sanitary towel dispenser. (4) All toilet and hand-washing areas shall be maintained in a sanitary condition and supplied with toilet tissue, sanitary towels and hand cleaners. (5) The operator shall provide easily cleanable covered receptacles for all waste materials and shall insure that such receptacles are emptied as frequently as necessary to prevent excessive accumulation of waste materials. (e) Sewage disposal and plumbing facilities: (1) All sewage shall be disposed of in a public sewerage system. If because of non-availability, distance, or ground conditions, a connection to a public sewerage system is not practicable, the sewage disposal facilities may be of any other means acceptable to the local authorities having jurisdiction over such matters. (2) Plumbing shall be properly installed and maintained so as to prevent the contamination of water supply, food products, equipment or utensils, or the creation of obnoxious odors or other nuisance. (3) The water must be supplied from a source that is approved by the Connecticut State Department of Public Health as potable. Ice intended for any use in the establishment must meet the same standards of quality required for potable water. (4) Hot and cold running water under pressure shall be provided in all areas where food is packaged, prepared or processed and where equipment, utensils or containers are washed. (f) Dressing and locker facilities: (1) Adequate facilities shall be provided for the orderly storage of employees' clothing and personal belongings. Where employees routinely change clothes within the establishment, one or more dressing rooms or designated areas shall be provided for this purpose. (2) Designated dressing areas shall be located outside of the food preparation, storage and processing areas and equipment-washing and storage areas. If lockers are used, they shall be either equipped with at least six-inch legs or installed on solid bases. The lockers shall have slanted tops so as not to create a harborage for dirt or debris. (3) There shall be no operations of a food establishment conducted in any room or area used for residential purposes.