Connecticut Administrative Code › Title 19 - Public Health and Safety › 13-B › Chapter II - ENVIRONMENTAL HEALTH › SANITATION FOR AGRICULTURAL AND MIGRATORY FARM WORKERS › Section 19-13-B58 - Kitchen and mess hall or dining room for workers

Current through July 10, 2024
(a)
				  The kitchen and dining room shall be separated from sleeping quarters and
				  toilet rooms. Walls, floors and ceilings shall be in good repair and so
				  constructed as to permit reasonable ease in cleaning. Walls and ceilings shall
				  be painted in light color. The kitchen and dining room shall be adequately
				  equipped for the preparation and serving of food to the number of people
				  involved.
(b) Adequate
				  refrigeration shall be provided and all refrigerators or ice chests shall be
				  maintained in good order and kept in a clean condition. Refrigeration
				  temperatures shall be kept below 45°F. Adequate, ventilated and verminproof
				  food storage space shall be provided. All food shall be stored at least
				  eighteen inches above the floor.
(c) Dishes, knives, forks and other utensils
				  shall be of nontarnishable materials and shall be kept in good condition.
				  Cracked and chipped dishes shall be discarded. All eating and cooking utensils
				  shall be protected from flies, vermin and dust.
(d) A scullery sink or other satisfactory
				  means, together with ample facilities for furnishing hot water, shall be
				  provided for washing kitchen utensils and dishes. (A three compartment sink is
				  recommended.) All glasses, cups, knives, forks, spoons and dishes shall be
				  thoroughly washed after each use by cleaning with hot water and soap and
				  sanitized by a bactericidal process approved by the director of
				  health.1 All multi-use utensils used in the
				  preparation or serving of food and drink shall be thoroughly cleaned and
				  effectively subjected to an approved bactericidal process immediately following
				  the day's operation. After cleansing, all equipment shall be stored in such a
				  manner as not to become contaminated before being used.
(e) Stoves, work tables, shelves and
				  accessories in adequate number shall be provided. Ample dish and food storage
				  space shall be provided for the number of people to be accommodated.
(f) Tables, chairs or benches, sinks,
				  counters, preparation and/or serving tables, cabinets and shelves shall be kept
				  clean. Cutting boards shall be provided. Dining tables and counters shall be
				  covered with solid top nonabsorbent, easily washed material.
(g) All windows, doors and exterior openings
				  in kitchen and eating quarters shall be completely screened with sixteen mesh
				  wire screening frames. All doors shall be selfclosing.
(h) Provision shall be made for collecting
				  garbage in an adequate number of covered fly-tight metal containers and
				  disposing of the same at least every two days. Disposal may be by burial not
				  nearer than one hundred feet from the kitchen or water supply, or by hauling
				  away and otherwise disposing of the same so as not to create a nuisance. All
				  garbage cans shall be thoroughly cleaned after each time they are emptied.
				  Garbage cans shall be stored either on concrete platforms, at least eight
				  inches above ground and with footings around the entire edge at least eighteen
				  inches deep or on platforms eighteen inches above the ground and open
				  underneath for raking.