Pomperaug District Department of Health Requirements for Food Service Establishments

Printable Version

The following items must be considered when planning a new or renovated food service establishment:

• Do not purchase equipment or begin your project until a plan approval has been issued by this department.
  
  
• Class III and IV food service establishments must have a Qualified Food Operator on staff, employed full time in a supervisory capacity.
  
  
• The layout of the kitchen and the equipment required will depend upon the menu.
  
  
• Food preparation and storage areas must be separate from laundry and living quarters.
  
  
• All equipment must be commercial grade and NSF approved or equivalent - stoves, refrigerators, sinks, pots, shelves, work tables, coffee machines, food containers, utensils, etc.
  
  
• Adequate facilities to maintain foods at proper temperatures are required. Cold foods must be maintained at 45°F below and hot foods must be maintained at 165° F or above. Menu items and frequency of food deliveries must be considered when planning for refrigeration space. All refrigerators must be commercial grade and equipped with a thermometer. Hot holding equipment must be commercial grade. Hot holding equipment cannot be used for heating foods.
  
  
• Must have adequate equipment for quick cooling foods. Extra refrigeration space or an ice machine may be required.
  
  
• A separate hand washing sink will be required in each food prep area. It may be necessary to have more than one hand-washing sink.
  
  
• A separate food preparation sink will be required, depending upon menu. The food prep sink must be NSF approved or equivalent. The food prep sink must have an indirect waste connection. Depending upon menu, separate sinks for vegetable prep and raw meat prep may be needed.
  
  
• A three compartment sink is required. Each compartment must be large enough to completely immerse the largest piece of equipment that will be used. A drain board at each end of the sink is required.
• Water source must be approved by this department.
  
  
• Sewage disposal must be approved by this department. It may be necessary to upgrade the septic system and/or add a grease tank.
  
  
• There must be an adequate supply of hot water.
  
  
• Prep sinks, refrigerators, ice machines, dishwashers and other plumbed equipment cannot be directly connected to the sewer or septic system. All plumbing must be connected to prevent back-siphonage and backflow. There can no cross connections between potable and non-potable water systems.
  
  
• If an automatic dishwasher is used, it must be a commercial model. Hot water sanitizing machines must have a final rinse temperature of at least 180°F. A hot water booster is usually necessary. Low temperature chemical sanitizing dishwashing machines must be approved by this department. Dish drying space and adequate storage for chemicals must be considered. Dishwashers must have an indirect waste connection.
  
  
• Adequate toilet facilities for employees must be provided. Consult with the local building official for requirements regarding public rest rooms.
  
  
• All food and equipment must be stored off the floor. Wood shelving is not allowed.
  
  
• All food contact surfaces must be smooth, non-absorbent and easy to clean and sanitize. Worktables should be constructed out of stainless steel. All equipment must be installed so as to be easy to take apart and move for convenient cleaning.
  
  
• Floors must be durable, non-absorbent and easy to clean. Walls and ceilings must be made out of material that is non-absorbent, light colored and easy to clean. Walls near sinks and in prep areas where there will be splashing or splattering must be made out of a waterproof material such as FRP panel, stainless steel or ceramic tile. Floor and wall juncture must be covered.
  
  
• Proper ventilation over stoves, grills and ovens is required. Consult the fire Marshall for specific requirements.
  
  
• Adequate garbage / rubbish disposal is required. Must be rodent proof, clean and disposed of at frequent intervals.
  
  
• A slop sink or janitor's sink is strongly recommended.
  
  
• Storage areas for toxic items, cleaning equipment, and employees' coat, purses, clothing must be considered.
  
  
• Be sure to obtain all applicable applications and approvals form other agencies, such as the local zoning office, building department, fire Marshall, etc. You may also need to get approvals from state agencies, such as the Dept. of Consumer Protection and the Liquor Control Commission.

click here for printable version