Equipment and utensils (Repealed)

(a) Equipment includes all display cases, storage bins, meat blocks, tables, counters, refrigerators, sinks, scales, meat handling or processing equipment, food temperature measuring devices and other items used in the operation of a food establishment. Utensils include all tableware and kitchenware used in the storage, preparation or conveying of food. (b) Equipment shall be designed and constructed so as to facilitate the maintenance and cleaning of both the equipment itself and all areas adjacent thereto. (c) The food contact surfaces of all equipment shall be free of scale, smooth, nonporous, and free from pits, crevices, seams, and joints in which food particles might lodge. Food contact surfaces shall be made of a nontoxic, corrosion-resistant, non-absorbent substance and shall be easily accessible for cleaning. (d) Equipment and utensils used in the processing, preparation, packaging, or transporting of food shall be cleaned and sanitized as often as necessary and at least once every four hours to ensure that they are maintained in a clean sanitary condition. Such equipment and utensils used in refrigerated prep areas shall be cleaned and sanitized at least once daily. (e) All utensils and food contact surfaces shall be sanitized by any one of the following methods: (1) Immersion for at least one minute in clean hot water at a temperature of at least 170 degrees Fahrenheit; (2) Immersion for a period of at least one minute in a sanitizing solution containing: (A) Not less than fifty parts per million of available chlorine at a temperature not less than 75 degrees Fahrenheit; or (B) any other chemical sanitizing agent which is effective and non-toxic 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 not less than fifty parts per million of available chlorine at a temperature not less than 75 degrees Fahrenheit; (3) Equipment too large to be treated by the above method may be treated (A) by the use of cleansers approved for that purpose, thoroughly rinsing with potable water and by sanitizing; or (B) in accordance with the manufacturer's specification for cleaning and sanitizing; or (C) by spraying or swabbing with a chemical sanitizing solution in accordance with the manufacturer's instructions. (f) All sanitizers, cleaning compounds, or other compounds intended for use on food-contact surfaces shall not be used in a way that: (1) leaves a toxic residue on such surfaces; (2) constitutes a hazard to employees or other persons, (3) contaminates food, equipment, or utensils, or (4) is not in full compliance with the manufacturer's labeling. (g) Food contact surfaces of cleaned and sanitized equipment and utensils shall be handled in such a manner so as to be protected from contamination. Utensils shall be air-dried before being stored in a self-draining position or on suitably located hooks or racks constructed of corrosion-resistant material. Whenever practicable, stored containers and utensils shall be covered or inverted. (h) All kitchenware and food contact surfaces of equipment used in the processing, preparation, service, display, or storage of foods shall be maintained in a sanitary manner prior to such use and following any interruption of operations during which contamination of the food contact surfaces is likely to have occurred. (i) All refrigerated display cases, storage refrigerators, and walk-in coolers shall be equipped with an accurate visible thermometer or sensor probe mounted in the warmest part of the food storage area. (j) Walk-in coolers shall be equipped with condensation trays properly maintained, the floors shall be properly drained, and the blower and racks shall be clean and properly maintained. (k) Wet food storage compartments constructed after July 27, 1984, shall be provided with a drain outlet which permits complete draining of the compartment. All such drains shall be easily cleanable. Currently existing wet food storage compartments which do not meet these specifications shall be either self-draining or regularly mopped so as to prevent the accumulation of liquid waste materials. Food stored in such areas shall be set on racks constructed of impervious materials. (l) Dry storage areas shall be properly closed off so as to prevent the entrance of vermin. Supplies kept in such areas shall be stored on shelves or racks maintained in good condition at least six inches above the floor and adequate passageways shall be maintained between walls and shelves or racks. Newly delivered supplies may remain on pallets. (m) Equipment installed and in use in a particular food establishment prior to July 27, 1984 and which does not fully satisfy all of the design or construction requirements of Sections 21a-101-1 to 21a-101-8, inclusive, of the Regulations of Connecticut State Agencies may be continued in use if it is in good repair and is capable of being maintained in a sanitary condition. Within 90 days from July 27, 1984, the operator of such food establishment shall have made written application to the commissioner for a dispensation from the regulations with which he is unable to comply. (n) An accurate durable food temperature measuring device shall be required.