SCOTT SHANLEY, GENERAL MANAGER

Town of Manchester 41 Center Street · P.O. Box 191

Manchester, CT 06045-0191

www.manchesterct.gov

JAY MORAN, MAYOR

MARGARET H. HACKETT, DEPUTY MAYOR

RUDY C. KISSMANN , SECRETARY

DIRECTORS

STEVE GATES

TIMOTHY M. DEVANNEY

PATRICK F. GREENE

SARAH JONES

CHERI A. ECKBRETH

MATTHEW GALLIGAN

An Equal Opportunity Employer

Dear Prospective Restaurant Owner, Thank you for your interest in opening a Food Service Establishment in Manchester, CT. Enclosed please find the following information: 1. Application for a Full Service Food License 2. Food Service Establishment Checklist 3. Guideline for classifying food service establishments 5. Alternate Person in charge Statement 6. Food Employee training program and records 7. Qualified Food Operator Approved Training Courses 8. Letter regarding FOG regulations Contact Michael Raymond of the Water and Sewer Department at (860) 647-3117 for information on Fat Oil and Grease removal. Class 3 and 4 restaurants must comply with this permit before a Food Service License will be issued. Not all information pertains to every class of Food Service Establishment. Please contact the Inspector assigned to your facility for clarification of this information package. Sincerely, Town of Manchester Health Department

TOWN OF MANCHESTER HEALTH DEPARTMENT

479 Main Street, P.O. Box 191, Manchester, CT 06045-0191 Phone Number: (860) 647-3173, Fax Number: (860) 647-3188

Application for Full Service Food License

Restaurant Establishment Information New License License Renewal

***(Please Print Clearly)***

Name of Establishment:

Manager’s Name:

Street Address:

City, State, Zip Code:

Phone#: Cell Phone#:

Fax#:

E-Mail Address: Seating Capacity:

Please submit latest copy of the Qualified Food Operator/ServSafe certificates to the office.

Qualified Food Operator: YES NO (Required for Class 3 & 4)

Certificate#:

Name: Date:

Quality Assurance/Food Safety Representative:

Phone#:

E-Mail Address: Alternate Phone#:

Restaurant Owner Contact Information

Owner’s Name:

Street Address:

City, State, Zip Code:

Phone#: Fax #:

E-Mail Address: Cell Phone#:

Renovations

Were there any renovations made last year? YES NO Will there be any renovations? YES NO

If Yes, please list all renovations

that were done/to be done:

Mailing Address to send Food License Renewal Permit to:

Name of Restaurant/Company:

Attention:

Address:

City, State, Zip Code:

Phone#:

Restaurant Menu/List of All Items Served/Sold

Latest Menu Attached? YES NO NOTE**(Must have latest copy on file)

Please list all menu items in as much detail as possible or a copy of a menu attached is applicable.

Additional Information

Please check one only:

State Licenses: Bakery Café Liquor Permit None

Water Supply: ___ Public ___ Private Well

Wastewater Disposal: ___ Public ___ On-Site ___ Other (please use space below to explain)

Agreement and Signature

By submitting this application, I affirm that the facts set forth in it are true and complete. I understand that any false statements or other misrepresentations made on this application may result in immediate shutdown or revocation of my Food Service License for the Town of Manchester. Please submit this complete registration form with a check payable to: Town of Manchester. Food Service License will be issued after the Food Inspector has completed his/her inspection.

Applicant Name (Print):

Applicant Signature: Date:

Office Use Only

Inspector Name (Print):

Inspector Signature: Date:

Food Class: 1 2 3 4 Fee:

Food License#: Expiration Date:

Check#: Cash: Receipt#:

Fee Paid: Date Received:

TOWN OF MANCHESTER HEALTH DEPARTMENT 479 Main Street, P.O. Box 191, Manchester, CT 06045-0191

Phone Number: (860) 647-3173, Fax Number: (860) 647-3188

The following checklist is provided as a guide for information needed to obtain a permit to construct (renovate/new facilities), remodel or assume a food service establishment.

FOOD SERVICE ESTABLISHMENT CHECKLIST

Floor plan showing location of all equipment and facilities. Manufacturer specification sheet for each piece of food service equipment. List all food equipment with model numbers.

Provide hand-washing facilities in all necessary areas.

Show dry storage area.

Show area and indicate method of collection for exterior refuse storage.

Type of floors, walls, and ceilings in food preparation areas (need to be non-absorbent and cleanable).

Provide a coved base at the floor/wall juncture in the food preparation areas.

Provide a mop sink. If there is no mop sink, explain how mops will be cleaned and where water will be disposed.

Provide an area for employees to place personal items (purses, jackets, etc.)

Provide an area to store toxic items away from food preparation.

Provide a 3-bay sink and/or dish machine.

Equipment list to indicate if equipment is fixed in place, on casters, or movable.

All food service equipment to be mounted a minimum of 6” off floor or on wheels.

Provide food prep sink. (if applicable)

Submit documentation for qualified food operator (QFO), if applicable.

Provide light schedule (new) or ensure lights are shielded.

Indicate type of commercial dishwasher – hot water versus chemical sanitizer with test strips.

Provide salad bar details, sneeze guard and reach in distance, if applicable.

Locate floor drains, if required

Contact Consumer Protection at (860) 713-6160 if proposed establishment is a bakery or grocery store.

Indicate type of ice machine – water-cooled versus air-cooled.

Provide appropriate backflow prevention devices where needed.

GUIDELINE FOR CLASSIFYING FOOD SERVICE ESTABLISHMENTS

The Public Health Code (PHC) Section 19-13-B42(s)(3) states that “the director of health, registered sanitarian or authorized agent shall classify each food service establishment by using the criteria outlined in

this subdivision…” Similar requirements may be found for itinerant food vending and catering food service operations in PHC sections 19-13-B48(j)(2) and 19-13-B49(t)2), respectively. It should be noted that food establishments that do not provide individual portion service of food to the public (e.g., wholesale and retail markets, bakeries, confectionary stores, etc.) are regulated by PHC Section 19-13-B40 and therefore and not subject to classification and qualified food operator (QFO) requirements.

The following provides a guide for classifying food service establishments based on the type of food preparation/heating and also provides examples of types of establishments in each classification.

CLASS I: ESTABLISHMENTS

Description of Food Preparation Permitted

Commercially prepackaged food (e.g., cold commercially packaged sandwiches and sandwich meat and cheeses,

pastries, confectioneries, etc.).

Hot and cold beverages (e.g., coffee, tea, soft drinks, etc.).

Hot and cold food preparation limited to non-potentially hazardous foods (e.g., popcorn, pretzels, donuts, etc.)

AND potentially hazardous foods heated and served in original package within 4 hrs. (e.g., commercially prepared processed and packaged sandwiches).

Examples of Establishment Types

Convenience stores with prepackaged foods and beverages

Snack bars at theaters serving prepackaged foods and popcorn and beverages

Newspaper stands

Coffee shops serving pastries, beverages and prepackaged foods

CLASS II: ESTABLISHMENTS

Description of Food Handling

Cold or ready-to-eat foods including potentially hazardous foods may be prepared (e.g., cold deli sandwiches,

salads, etc.).

Hot or cold beverages (e.g., coffee, tea, soft drinks, etc.).

Commercially packaged precooked potentially hazardous foods may be heated and served in original package within

4 hours (e.g., commercially prepared processed and packaged sandwiches).

Commercially precooked: hot dogs; kielbasa; and soups (not chili, stew, or other canned products), may be

heated if transferred directly out of the original package and served withing 4 hours. (Transferred directly out of the original package means opening a can or package of soup that is in a ready-to-eat form and does not

require the addition of water, milk, or other ingredients.).

CLASS II: ESTABLISHMENTS (con’t)

Examples of Establishment Types

Delicatessens

*Convenience stores

Cafes

Sandwich shops

Ice cream and yogurt shops

*Donut shop

No hot potentially hazardous foods except hot dogs, kielbasa and commercially processed soups.

*It should be noted that some donut shops and convenience stores are heating and serving precooked eggs,

bacon & sausage not in individually sealed packages and would therefore be classified as a Class III for IV food service establishment.

CLASS III: ESTABLISHMENTS

Description of Food Handling

Hot preparation of potentially hazardous foods allowed if served to the public within 4 hours (e.g., hot meat

sandwiches, pizza, soups, seafood, etc.) The 4-hour maximum holding time before service includes the cumulative

holding, cooling, storage, reheating times, after heat treatment.

Examples of Establishment Types

Delicatessens with hot food preparation less than 4 hours holding before service.

Cafeteria (including schools with hot food prepared less than 4 hours before service).

Some restaurants with same day preparation of hot foods (less than 4 hours before service).

Itinerant food vendors

Day Care Centers

Fast food establishments with no preparation for hot potentially hazardous foods more than 4 hours before service.

Cook/serve operations-some diners and short order establishments

CLASS IV: ESTABLISHMENTS

Description of Food Handling

Hot preparation of potentially hazardous foods (e.g., meats, poultry, eggs, fish, dairy, etc.) served more than a

cumulative (include hot holding, cooling, cold storage, reheating, etc.) 4 hours after heat treatment.

Examples of Establishment Types

Most restaurants

Convalescent homes

Hospitals

Caterers

Institutional food service

Industrial food service

Any food service establishment that serves potentially hazardous foods left over from the day before Food Protection Program 10/02

TOWN OF MANCHESTER HEALTH DEPARTMENT

479 Main Street, P.O. Box 191, Manchester, CT 06045-0191 Phone Number: (860) 647-3173, Fax Number: (860) 647-3188

QUALIFIED FOOD OPERATOR DEMONSTRATED KNOWLEDGE STATEMENT

Pursuant to Public Health Code (PHC) Section: 19-13-B42(s)(6), 19-13-B48(j)(5), 19-13-B49(t)(5), in the absence of documentation that the Qualified Food Operator has passed a test administered

by a testing organization approved by the department, a signed statement must be provided by the owner/operator of the food service, itinerant food vending or catering food service establishment (as applicable), attesting that the qualified food operator has demonstrated knowledge of food

safety as specified below: (A) ELEMENTS OF KNOWLEDGE

(i) IDENTIFY FOODBORNE ILLNESS – DEFINE TERMS ASSOCIATED WITH FOODBORNE ILLNESS; RECOGNIZE

THE MAJOR MICROORGANISMS AND TOXINS THAT CAN CONTAMINATE FOOD AND THE PROBLEMS

THAT CAN BE ASSOCIATED WITH THE CONTAMINATION; DEFINE AND RECOGNIZE POTENTIALLY

HAZARDOUS FOODS; DEFINE AND RECOGNIZE ILLNESS THAT CAN BE ASSOCIATED WITH CHEMICAL

AND PHYSICAL CONTAMINATION; DEFINE AND RECOGNIZE THE MAJOR CONTRIBUTING FACTORS FOR

FOODBORNE ILLNESS; RECOGNIZE HOW MICROORGANISMS CAUSE FOODBORNE DISEASE.

(ii) IDENTIFY TIME/TEMPERATURE RELATIONSHIP WITH FOODBORNE ILLNESS-RECOGNIZE THE

RELATIONSHIP BETWEEN TIME/TEMPERATURE AND MICROORGANISIMS (SURVIVAL, GROWTH, AND

TOXIN PRODUCTION); DESCRIBE THE USE OF THERMOMETERS IN MONITORING FOOD TEMPERATURES.

(iii) DESCRIBE THE RELATIONSHIP BETWEEN PERSONAL HYGIENE AND FOOD SAFTEY-RECOGNIZE THE

ASSOCIATION BETWEEN HAND CONTACT AND FOODBORNE ILLNESS; RECOGNIZE THE ASSOCIATION

BETWEEN PERSONAL HABITS AND BEHAVIORS AND FOODBORNE ILLNESS; RECOGNIZE THE

ASSOCIATION BETWEEN HEALTH OF A FOOD HANDLER AND FOODBORNE ILLNESS; RECOGNIZE HOW

POLICIES, PROCEDURES AND MANAGEMENT CONTRIBUTE TO IMPROVED FOOD HYGIENE PRACTICES.

(iv) DESCRIBE METHODS FOR PREVENTING FOOD CONTAMINATION FROM PURCHASING TO SERVING-

DEFINE TERMS ASSOCIATED WITH CONTAMINATION; IDENTIFY POTENTIAL HAZARDS PRIOR TO

DELIVERY AND DURING DELIVERY; IDENTIFY POTENTIAL HAZARDS AND METHODS TO MINIMIZE OR

ELIMINATE HAZARDS AFTER DELIVERY.

(v) IDENTIFY AND APPLY CORRECT PROCEDURES FOR CLEANING AND SANITIZING EQUIPMENT AND

UTENSILS-DEFINE TERMS ASSOCIATED WITH CLEANING AND SANITIZING; APPLY PRINCIPLES OF

CLEANING AND SANITIZING; IDENTIFY MATERIALS, EQUIPMENT, DETERGENT, SANITIZER; APPLY

APPROPRIATE METHODS OF CLEANING AND SANITIZING; IDENTIFY FREQUENCY OF CLEANING AND

SANITIZING.

(vi) RECOGNIZE PROBLEMS AND POTENTIAL SOLUTIONS ASSOCIATED WITH FACILITY, EQUIPMENT AND

LAYOUT – IDENTIFY FACILITY, DESIGN, AND CONSTRUCTION SUITABLE FOR FOOD SERVICE

ESTABLISHMENTS; IDENTIFY EQUIPMENT AND UTENSIL DESIGN AND LOCATION.

(vii) RECOGNIZE PROBLEMS AND POTENTIAL SOLUTIONS ASSOCIATED WITH, TEMPERATURE CONTROL,

PREVENTING CROSS CONTAMINATION, HOUSEKEEPING AND MAINTENANCE-IMPLEMENT SELF

INSPECTION PROGRAM; IMPLEMENT PEST CONTROL PROGRAM;

IMPLEMENT CLEANING SCHEDULES AND PROCEDURES; IMPLEMENT EQUIPMENT

AND FACILITY MAINTENANCE PROGRAM.

(B) DEMONSTRABLE ELEMENTS OF COMPETENCY

(i) ASSESS THE POTENTIAL FOR FOODBORNE ILLNESS IN A FOOD SERVICE ESTABLISHMENT-PERFORM

OPERATIONAL FOOD SAFETY ASSESSMENT; RECOGNIZE AND DEVELOP STANDARDS, POLICIES AND

PROCEDURES, SELECT AND TRAIN EMPLOYEES; IMPLEMENT SELF AUDIT/ INSPECTION PROGRAM;

REVISE POLICY AND PROCEDURE (FEEDBACK LOOP); IMPLEMENT CRISIS MANAGEMENT PROGRAM.

(ii) ASSESS AND MANAGE THE PROCESS FLOW-IDENTIFY APPROVED SOURCE; IMPLEMENT AND MAINTAIN

A RECEIVING PROGRAM; IMPLEMENT AND MAINTAIN STORAGE PROCEDURES; IMPLEMENT AND

MAINTAIN PREPARATION PROCEDURES; IMPLEMENT AND MAINTAIN HOLDING/SERVICE/DISPLAY

PROCEDURES; IMPLEMENT AND MAINTAIN COOLING AND POST PREPARATION STORAGE

PROCEDURES; IMPLEMENT AND MAINTAIN RE-SERVICE PROCEDURES; IMPLEMENT AND MAINTAIN

TRANSPORTATION PROCEDURES.

QUALIFIED FOOD OPERATOR

DEMONSTRATED KNOWLEDGE STATEMENT

I _________________________________ attest that _________________________________________

(Print name of Owner or Operator) (Print name of Qualified Food Operator)

is employed in a full-time supervisory position and has demonstrated to me the elements of knowledge and

demonstrable elements of competency as described in A and B, as listed above.

Signature and Title ____________________________________________ Date___________________

(Signed by Owner/Operator of the Establishment)

Signature and Title ____________________________________________ Date __________________

(Signed by Qualified Food Operator)

Name of Establishment ________________________________________________________________

Address of Establishment ______________________________________________________________

_______________________________________________________________

ALTERNATE PERSON IN CHARGE

DEMONSTRATED KNOWLEDGE STATEMENT

Pursuant to Public Health Code (PHC) Section: 19-13-B42(s)(8)(B) and 19-13-B49(t)(7)(B), the owner or manager of the

food service/catering food service establishment shall designate an alternate person who has demonstrated the elements of knowledge and competency listed below, as per PHC Section 19-13-B42(s)(6), 19-13-B49(t)(5), to be in

charge at all times when the qualified food operator cannot be present.

The alternate person in charge shall be responsible for ensuring that all employees comply with the regulations and that foods are safely prepared; handling emergencies; admitting the inspector; and receiving and signing the inspection

report.

A signed statement must be provided by the owner/operator of the food service or catering food service establishment

(as applicable), attesting that the alternate person in charge has demonstrated knowledge of food safety as specified below:

A. Elements of Knowledge

(i) Identify foodborne illness – define terms associated with foodborne illness; recognize the major

microorganisms and toxins that can contaminate food and the problems that can be associated with the contamination; define and recognize potentially hazardous foods; define and recognize illness

that can be associated with chemical and physical contamination; define and recognize the major contributing factors for foodborne illness; recognize how microorganisms cause foodborne disease.

(ii) Identify time/temperature relationship with foodborne illness – recognize the relationship between time/temperature and microorganisms (survival, growth and toxin production); describe the use of

thermometers in monitoring food temperatures.

(iii) Describe the relationship between personal hygiene and food safety – recognize the association hand contact and foodborne illness; recognize the association between personal habits and

behaviors and foodborne illness; recognize the association between health of a food handler and

foodborne illness; recognize how policies, procedures and management contribute to improved food hygiene practices.

(iv) Describe methods for preventing food contamination from purchasing to serving – define terms

associated with contamination; identify potential hazards prior to delivery and during delivery;

identify potential hazards and methods to minimize or eliminate hazards after delivery.

(v) Identify and apply correct procedures for cleaning and sanitizing equipment and utensils – define terms associated with cleaning and sanitizing; apply principles of cleaning and sanitizing; identify

materials, equipment, detergent, sanitizer; apply appropriate methods of cleaning and sanitizing; identify frequency of cleaning and sanitizing.

(vi) Recognize problems and potential solutions associated with facility, equipment, and layout – identify facility, design and construction suitable for food service establishments; identify equipment

and utensil design and location.

(vii) Recognize problems and potential solutions associated with, temperature control, preventing cross

contamination, housekeeping and maintenance – implement self inspection program; implement pest control program; implement cleaning schedules and procedures; implement equipment and

facility maintenance program.

(viii) Identify and recognize the foods most commonly associated with food allergies.

B. Demonstrable elements of competency

(i) Assess the potential for foodborne illness in a food service establishment – perform operational food safety assessment; recognize and develop standards, policies and procedures, select and train employees;

implement self audit/inspection program; revise policy and procedure (feedback loop); implement crisis

management program.

(ii) Assess and manage the process flow – identify approved source; implement and maintain a receiving program; implement and maintain storage procedures; implement and maintain preparation procedures;

implement and maintain holding/service/display procedures; implement and maintain cooling and post preparation storage procedures; implement and maintain re-service procedures; implement and maintain

transportation procedures.

I ____________________________________ attest that _________________________________________

(Print Name of Owner or Operator) (Print Name of Alternate Person in Charge)

is employed as the alternate person in charge and has demonstrated to me the elements of knowledge and

demonstrable elements of competency as described in A and B, as listed above.

Signature and Title: ________________________________________ Date: _____________

(Signed by Owner/Operator of the Establishment)

Signature and Title: ________________________________________ Date: _____________

(Signed by Alternate Person in Charge)

Name of Establishment: __________________________________________________________

Address of Establishment: ________________________________________________________

_________________________________________________________

EMPLOYEE TRAINING RECORD

TRAINING TOPICS

Date Completed

QFO Initials

Employee Initials

I. Proper Food Temperature Control

a. Cooking

b. Hot and Cold Holding

c. Rapid Cooling and Reheating

d. Food temperature gauge use, storage,

sanitization, and calibration

II. Food Protection

a. Washing fruit and vegetables

b. Protection from barehand contact

c. Protection from cross contamination

d. Covering food and protection from

other sources of contamination

III. Personal Health and Cleanliness

a. Employee sick leave, restricting ill food workers from

food service duties

b. Reporting illness to health jurisdiction

c. Good hygienic practices

d. Handwashing requirements, facilities, and procedures

IV. Sanitation of the Facility, Equipment,

Supplies, and Utensils

a. Sanitization requirements and procedures

b. Cleaning schedule and procedures for food

and non-food contact surfaces

c. Proper use of the warewashing sink and dishwashing machine

V. Identify and recognize the foods most commonly

associated with food allergies.

EMPLOYEE TRAINING PROGRAM SHEET

Pursuant to the State of Connecticut Public Health Code (PHC) Section: 19-13-B42(s)(8)(A) and 19-13-B49(t)(7)(A); the qualified food operator of each

food service and catering food service establishment is responsible for ensuring the training of each food preparation personnel. Training shall include but not necessarily be limited to:

1. Instruction in proper food temperature control; 2. Food protection; 3. Personal health and cleanliness; 4. Sanitation of the facility, equipment, supplies, and utensils 5. Food Allergies

The qualified food operator of each food service and catering food service establishment shall maintain written documentation of a training program, and training records of individual employees, and shall make these records available to the local health departments upon request. Training records shall be retained for the term of employment of all current food workers. The qualified food operator is responsible for completing and maintaining the enclosed employee training sheet and training records forms*, or substitute forms with similar content approved by the local health department.

Employee Training Information

Name of establishment: ____________________________________________________ Address of establishment: __________________________________________________ ________________________________________________________________________ Employee Name: _________________________________________________________ Duties: _________________________________________________________________ _______________________________________________________________________ _______________________________________________________________________ _______________________________________________________________________ Date of Hire: ____________________________________________________________ *Adapted from forms developed by the Westport-Weston Health District

+

STATE OF CONNECTICUT DEPARTMENT OF PUBLIC HEALTH

DEH # 2003-32

TO: Directors of Health

Certified Food Inspectors

FROM: Roger Mshar

Environmental Sanitarian 2 Food Protection Program

DATE: November 3, 2003

SUBJECT: Handwashing Facility Location Requirements in Food Service and Catering Food

Service Establishments and Corrective Action

Amendments to the Public Health Code (PHC) Sections 19-13-B42, Sanitation of Places Dispensing Food or Beverages

and 19-13-B49, Catering Food Service, which became enforceable on August 14, 2001, include new requirements for handwashing facility locations.

PHC Requirements

PHC Section 19-13-B42(h) states (in pertinent part) that “Each food service establishment serving food or drink shall be provided with handwashing facilities located to allow for convenient use by employees in food

preparation, food dispensing, and warewashing areas and within or immediately adjacent to all toilet rooms….“(emphasis added).

PHC Section 19-13-B49(h) states exactly the same handwashing facility location requirements for catering food establishments.

It should be noted that the above requirements became enforceable as of August 14, 2001 and have no exemption provisions for establishments existing prior to the above date.

New Location Requirements

Prior to August 14, 2001 the above PHC sections only required the provision of handwashing facilities in toilet rooms (or immediately adjacent to toilet rooms) and in food preparation rooms, for establishments

constructed or extensively renovated after October 15, 1963.

The new regulations require, in addition to the above locations, that handwashing facilities be provided to allow for convenient use by employees in food dispensing and warewashing areas.

DEH # 2003-32 Page 2

Compliance Guidance

Warewashing Areas

Compliance with the requirement for providing a handwashing facility located to allow for convenient use by employees in warewashing areas should be determined by assessing observed required use as well as location. PHC Section 19-

13-B42(p)(1) for “Food service establishments” and equivalent PHC Section 19-13-B49(p) requirements for “Catering

food service,” specify when employees must wash their hands, including “after handling soiled equipment and utensils,” and “after engaging in other activities that contaminate the hands.”

The required provision of handwashing facilities in warewashing areas is intended to prevent contamination of clean

food-contact surfaces by soiled hands of employees. The adequacy of the location should be evaluated based on

accessibility (not obstructed), convenience and observed proper use.

Food Dispensing Areas

The required provision of handwashing facilities in “food dispensing” areas is intended to protect exposed food and

exposed food-contact surfaces from contamination by potentially soiled employee hands. While food dispensing areas are not defined, the term was intended to apply to areas where exposed food, utensils and other food-contact surfaces

are extensively handled by employees. Some examples of food dispensing areas requiring conveniently located, accessible handwashing facilities would include the following:

1. A serving line or counter service with exposed foods being portioned.

2. A service bar where beverages are being prepared with garnishes and/or exposed foods are portioned.

3. Any area where exposed food in bulk quantity is portioned for service including scooping French fries.

Other types of food dispensing which involve prepackaged or exposed individual food items may only result in incidental

contact with food or food-contact surfaces and the required provision of a handwashing facility should be evaluated on a case by case basis. Examples of food dispensing areas that may not require the provision of a handwashing facility

include the following:

1. Donut bagging using appropriate implements or food grade paper.

2. Pouring coffee.

3. Scooping ice with appropriate implements for drinks.

4. Filling take-out cups with carbonated and other types of beverages.

5. Dispensing only prepackaged foods.

DEH # 2003-32 Page 3

Enforcement

PHC Section 19-13-B42(u) and equivalent provisions for 19-13-B49(v), “Catering food service”, require (in pertinent part) that “Every food service establishment shall maintain a rating score of eighty (80) or higher

and shall not have one (1) or more four (4) demerit point items in violation…The four (4) demerit point items include…adequate handwashing facilities convenient, accessible, designed, installed, personnel hands

washed, clean…if the rating score is below eighty (80) or if there is one (1) or more four (4) demerit point items in violation…the director of health…shall order correction of the items in violation within two (2)

weeks.”

Based on the above PHC enforcement requirements, the lack of adequate handwashing facilities, 4 pt demerit item #13 on the Inspection Report Food Service Establishment (inspection form) would require correction within two (2) weeks. We are, however, advising local health departments that it would be reasonable to allow a two (2) week extension to the two (2) week correction period for the required

installation of handwashing facilities in warewashing and food dispensing areas with certain provisions. The two (2) week extension should only be granted if adequate handwashing facilities are already provided as required in food preparation and in toilet rooms. All employees shall continue to be required to adequately

wash their hands as specified by PHC Sections 19-13-B42(p)(1) and 19-13-B49(p).

It should be noted that item #13, (“Handwashing facilities provided, hands washed, clean,” a four demerit point violation) should continue to be debited until acceptable correction is made. At the end of the two (2) week extension time period as specified by PHC Section 19-13-B42(u)(2), “If the rating score at the time of the reinspection is below eighty (80) or if there is one (1) or more four (4) demerit point items in violation,

the director of health shall take immediate steps to have the food service establishment closed.”

Conclusion and Recommendations

In conclusion, it would be reasonable to allow an extension to the two (2) week correction period for the lack of required handwashing facilities in warewashing and food dispensing areas when it is demonstrated that

existing handwashing facilities in food preparation areas and toilet rooms are in compliance.

It is recommended that health departments exercise the above option to extend the correction time period for the lack of required handwashing facilities in warewashing and food dispensing areas only after

evaluating the adequacy of proposed interim measures for use of existing handwashing sinks in conformance with PHC Sections 19-13-B42(p)(1) and 19-13-B49(p).

If you have any questions or comments about this compliance guidance please contact Tracey Weeks at

(860) 509-7297.