The Waterbury Democrat., 1946-09-28
Restaurant OlUners Warned On Sanitary Regulations

In advance of the survey of san itary conditions to be made here next week under the auspices of the Waterbury Health Department, and the Connecticut Restaurant Association Health Officer Dr. Ed ward J. Godfrey today reminded local restaurateurs of the cleanliness regulations het up in the state San itary Code and listed a series of Dos and Don't's for restaurant em- ployes.
 The mobile laboratory of the State Health Department, will ar- rive in Waterbury Monday Field inspectors will begin spot checks Tuesday, bringing samples back to the laboratory for bacteria counts.
 A public meeting will be held at 2:30 P. M. Thursday, at which time movies showing proper sanita- tion methods will be screened, and reports on the analyses made will be available to restaurant opera tors.
 General Criticisms Listed
 Dr. Godfrey said that the year. round check-up by the City Health Department show the following gen. eral criticisms:
 l. Inadequate dish washing heads the list. The best operator cannot wash dishes effectively without the necessary basic equipment and a scrupulously followed procedure. Dish washers (machines) are worse than none when operated improper ly..
 The Sanitary Code of the State of Connecticut requires germlcldal | treatment of all mult-service uten- sils by one of two accepted methods.
 Heat Method Immbersion for at lest 2 min. in clean hot water at ITO degrees F. or for 1-2 min. in boiling water. Holding in a steam cabinet at ITO degrees F. for 15 min. or 200 degrees F. for 5 mins.
 Chemical Method: The use of hyochlorites to make a chlorine rinse solution in which residual of 50 p pm is maintained at all times. This is best accomplished by mak- ing up fresh solutions at 100 ppm. The hypochlorites may be added with the detergent (soap) followed by a hot tap water rinse. To accom- plish hand washing by this method it is absolutely necessary that all eating and drinking establishments be equipped with a two compart- ment sink, washing sink and a rinsing sink.
 Suggestions Offered
 In addition there are several I"DO'S" for dishWashing which if practised faithfully will add much customer appeal to any restaurant whether it be elaborate or small:
 1. Do keep dirty dishes and silver ware off the counters and tables. Never use them for serving food unless thoroughly washed and sterilized.
 2. Do make sure you have plenty of hot water at all times, and that your sterilizers are ready for use well ahead of the opening hour
 3. Do scrape off everything but the enamel.
 4. Do use hot water, 110-120 de- grees F if you wash by hand; 14O degrees F. if you wash by machine Use plenty of soap.
 5. Do w9.sh every piece carefully Use plenty of elbow grease. Never dip a niece, rot even glasses that look clean. Watch out for the tines } of forks bowls of spoons. 6. Do change your soapy watel frequently to keep it clean and al ways hot.
 T. Do line up the pieces on clear tray or wire basket for sterilizing , If you sterilize with hot water ol chlorine, place glasses and cups SC that no air pockets are formed Trapped air keeps solution iron reaching all inside surfaces
 Do let dishes drain or dry 1T their racks or trays. g. Do store dry dishes on clear | --------------------------