[HISTORY: Adopted by the Council of the City
of Meriden 7-1-1991[1]; amended in its entirety 10-15-2018. Subsequent amendments noted where applicable.]
GENERAL REFERENCES
Citation process — See Ch. 86.
[1]
Editor's Note: This ordinance repealed former
Ch. 112, relative to food and food establishments, adopted 10-7-1963,
as amended.
For the purpose of this chapter, the following terms shall have
the meanings indicated:
Has the meaning stated in the Federal Food, Drug, and Cosmetic
Act, § 402.
Acceptable to the Director of Health and Human Services based
on a determination of conformity with principles, practices, and generally
recognized standards that protect public health.
The person designated by the Director of Health and Human
Services to act for him/her in the performance of their duties.
Water activity which is a measure of the free moisture in
a food, is the quotient of the water vapor pressure of the substance
divided by the vapor pressure of pure water at the same temperature,
and is indicated by the symbol "Aw."
A business involved in the sale or distribution of food and
drink prepared in bulk at one geographic location for service in individual
portions at another location or which involves preparation or service
of food on public or private premises not under the ownership or control
of the operator of such service.
A license obtained by an otherwise licensed food service
establishment which permits the license holder to include catering
as part of the operation. A combination license may not be issued
separately, but may only be issued in conjunction with another license
class.
A person who is a member of the public, takes possession
of food, is not functioning in the capacity of an operator of a food
service establishment or food processing plant, and does not offer
the food for resale.
The local Director of Health and Human Services or his/her
authorized agent.
The permit holder, person in charge, food employee, person
having supervisory or management duties, person on the payroll, family
member, volunteer, person performing work under contractual agreement,
or other person working in a food establishment.
All stoves, ranges, hoods, meat blocks, tables, counters,
refrigerators, sinks, dishwashing machines, steam tables or other
similar items other than utensils used in the operation of a food
service establishment.
Any raw, cooked, or processed edible substance, ice, beverage
or ingredient used or intended for use or for sale in whole or in
part for human consumption, or chewing gum.
"Food establishment" means an operation that:
Stores, prepares, packages, serves, vends food directly to the
consumer, or otherwise provides food for human consumption such as
a restaurant, satellite or catered feeding location, catering operation
if the operation provides food directly to a consumer or to a conveyance
used to transport people, market, vending location, conveyance used
to transport people, institution, or food bank; and
Relinquishes possession of food to a consumer directly, or indirectly
through a delivery service such as home delivery of grocery orders
or restaurant takeout orders, or delivery service that is provided
by common carriers.
"Food establishment" includes:
An element of the operation such as a transportation vehicle
or a central preparation facility that supplies a vending location
or satellite feeding location unless the vending or feeding location
is permitted by the regulatory authority; and
An operation that is conducted in a mobile, stationary, temporary,
or permanent facility or location; where consumption is on or off
the premises; and regardless of whether there is a charge for the
food.
"Food establishment" does not include:
An establishment that offers only prepackaged foods that are
not time/temperature-control-for-safety foods;
A produce stand that only offers whole, uncut fresh fruits and
vegetables;
A food processing plant; including those that are located on
the premises of a food establishment;
A kitchen in a private home if only food that is not time/temperature-control-for-safety
food, is prepared for sale or service at a function such as a religious
or charitable organization's bake sale if allowed by law and if the
consumer is informed by a clearly visible placard at the sales or
service location that the food is prepared in a kitchen that is not
subject to regulation and inspection by the regulatory authority;
An area where food that is prepared as specified in Subsection C(4) of this definition is sold or offered for human consumption;
A kitchen in a private home, such as a small family day-care
provider or a bed-and-breakfast operation that prepares and offers
food to guests if the home is owner-occupied, the number of available
guest bedrooms does not exceed 6, breakfast is the only meal offered,
the number of guests served does not exceed 18, and the consumer is
informed by statements contained in published advertisements, mailed
brochures, and placards posted at the registration area that the food
is prepared in a kitchen that is not regulated and inspected by the
regulatory authority; or
A private home that receives catered or home-delivered food.
A commercial operation that manufactures, packages, labels,
or stores food for human consumption, and provides food for sale or
distribution to other business entities such as food processing plants
or food establishments. "Food processing plant" does not include a
food establishment.
An animal, the products of which are food, that is not classified
as livestock, sheep, swine, goat, horse, mule, or other equine in
9 CFR 301.2, Definitions, or as poultry, or fish. "Game animal" includes
mammals such as reindeer, elk, deer, antelope, water buffalo, bison,
rabbit, squirrel, opossum, raccoon, nutria, or muskrat, and nonaquatic
reptiles such as land snakes. "Game animal" does not include ratites.
A food vending business serving food or drink from any establishment
or conveyance without fixed location and without connection to water
supply and sewage disposal systems.
[Added 11-21-2022]
An organization holding a tax-exempt status as defined by
the United States Internal Revenue Code 26 U.S.C. § 501,
which is operated by an entity which is not associated with a branch
of federal, state or local government.
An association, a corporation, individual, partnership, other
legal entity, government, or governmental subdivision or agency.
The individual present at a food service establishment who
is responsible for the operation at the time of inspection.
A symbol for the negative logarithm of the hydrogen ion concentration,
which is a measure of the degree of acidity or alkalinity of a solution.
Values between 0 and 7 indicate acidity and values between 7 and 14
indicate alkalinity. The value for pure distilled water is 7, which
is considered neutral.
The local, state, or federal enforcement body or authorized
representative having jurisdiction over the food establishment.
Any food service establishment which operates from a fixed
location within the City of Meriden only for a period of time not
to exceed 14 days in connection with a celebration or single event,
such as a fair, carnival, circus or rodeo.
A food that requires time/temperature control for safety (TCS)
to limit pathogenic microorganism growth or toxin formation.
Time/temperature-control-for-safety food includes:
An animal food that is raw or heat-treated; a plant food that
is heat-treated or consists of raw seed sprouts, cut melons, cut leafy
greens, cut tomatoes or mixtures of cut tomatoes that are not modified
in a way so that they are unable to support pathogenic microorganism
growth or toxin formation, or garlic-in-oil mixtures that are not
modified in a way so that they are unable to support pathogenic microorganism
growth or toxin formation; and
Except as specified in Subsection E(4) of this definition, a food that because of the interaction of its Aw and pH values is designated as product assessment required (PA) in Table A or B of this definition:
Table A. Interaction of pH and Aw for control of spores in food
heat-treated to destroy vegetative cells and subsequently packaged:
|
Aw values
|
pH: 4.6 or less
|
pH: >4.6 - 5.6
|
pH: >5.6
|
|---|---|---|---|
|
<0.92
|
Non-TCS food*
|
Non-TCS food
|
Non-TCS food
|
|
>0.92 - 0.95
|
Non-TCS food
|
Non-TCS food
|
PA**
|
|
>0.95
|
Non-TCS food
|
PA**
|
PA**
|
|
|
|
|
|
|
*TCS food means Time/temperature-control-for-safety food
| |||
|
**PA means product assessment required
| |||
Table B. Interaction of pH and Aw for control of vegetative
cells and spores in food not heat-treated or heat-treated but not
packaged.
|
Aw values
|
pH: <4.2
|
pH: 4.2 - 4.6
|
pH: >4.6 - 5.0
|
pH: >5.0
|
|---|---|---|---|---|
|
<0.88
|
Non-TCS food*
|
Non-TCS food
|
Non-TCS food
|
Non-TCS food
|
|
0.88 - 0.90
|
Non-TCS food
|
Non-TCS food
|
Non-TCS food
|
PA**
|
|
>0.90 - 0.92
|
Non-TCS food
|
Non-TCS food
|
PA
|
PA
|
|
>0.92
|
Non-TCS food
|
PA
|
PA
|
PA
|
|
|
|
|
|
|
|
*TCS food means time/temperature-control-for-safety food
| ||||
|
**PA means product assessment required
| ||||
"Time/temperature-control-for-safety food" does not include:
An air-cooled hard-boiled egg with shell intact, or an egg with
shell intact that is not hard-boiled, but has been pasteurized to
destroy all viable salmonellae;
A food in an unopened hermetically sealed container that is
commercially processed to achieve and maintain commercial sterility
under conditions of nonrefrigerated storage and distribution;
A food that because of its pH or Aw value, or interaction of
Aw and pH values, is designed as a Non-TCS food in Table A or B of
this definition;
A food that is designated as product assessment required (PA)
in Table A or B of this definition and has undergone a product assessment
showing that the growth or toxin formation of pathogenic microorganisms
that are reasonably likely to occur in that food is precluded due
to:
Intrinsic factors including added or natural characteristics
of the food such as preservatives, antimicrobials, humectants, acidulants,
or nutrients;
Extrinsic factors including environmental or operational factors
that affect the food such as packaging, modified atmosphere such as
reduced oxygen packaging, shelf life and use, or temperature range
of storage and use; or
A combination of intrinsic and extrinsic factors; or
A food that does not support the growth or toxin formation of pathogenic microorganisms in accordance with one of the Subsections E(1) through (4) of this definition even though the food may contain a pathogenic microorganism or chemical or physical contaminant at a level sufficient to cause illness of injury.
A written document issued by the regulatory authority that
authorizes a modification or waiver of one or more requirements of
this code if, in the opinion of the regulatory authority, a health
hazard or nuisance will not result from the modification or waiver.
Where terms are not defined in this chapter and are defined
in either the FDA Food Code, Connecticut General Statutes or the building,
fire safety or public health codes, they shall have the same meanings
ascribed to them as in the general statutes or as in these codes.
Where terms are not defined under the provisions of either the
FDA Food Code, Connecticut General Statutes or the building, fire
safety or public health codes, they shall have ascribed to them their
ordinarily accepted dictionary meanings or such as the context may
herein imply.
Words used in the present tense include the future; words in
the masculine gender include the feminine and neuter; the singular
number includes the plural and the plural the singular.
The Director of Health and Human Services or his/her authorized
agent shall enforce the provisions of this chapter, the Connecticut
General Statutes, the FDA Food Code and the Public Health Code of
the State of Connecticut.
The Director of Health and Human Services or his/her authorized
agent may enter any building, structure or vehicle in the City in
order to carry out his duties as to food inspection and may take samples
of food or drink found in the City for purposes of inspection. The
Director of Health and Human Services or his/her agent, after showing
proper identification, shall be permitted to enter, during normal
operating hours, any portion of any food establishment for the purpose
of making inspections to determine compliance with this chapter, the
FDA Food Code and the Public Health Code of the State of Connecticut.
In any case where a provision of this chapter is found to be
in conflict with the FDA Food Code, a regulation of the Connecticut
Department of Public Health and/or the Department of Consumer Protection
on the effective date of this chapter, the provision which establishes
the higher standard for the promotion and protection of the health
and safety of the people shall prevail.
The City Council is authorized to establish minimum requirements
for food service establishments. Such requirements may be modified
from time to time in accordance with the recommendations of the Connecticut
Department of Public Health.
[Amended 11-21-2022]
It shall be unlawful for any person or entity to operate a food
service establishment within the municipality of Meriden without a
valid license issued by the Director of Health and Human Services,
unless such operation is otherwise authorized pursuant to the reciprocal
licensing procedures established under C.G.S. § 19a-36i
et seq. Each such licensee shall comply with the requirements of the
FDA Food Code, the Public Health Code of the State of Connecticut
and the Code of the City of Meriden in order to receive and retain
such a license. Licenses shall not be transferable from person to
person or from location to location. All licenses shall expire on
December 31 of each year. A valid license shall be posted in a conspicuous
location in every food service establishment. Licenses for temporary
food service establishments shall be issued for a period of time not
to exceed 14 days. Any person or entity applying for a food handling
license is presumed to be knowledgeable about and agrees to abide
by all of the provisions of this chapter and the Public Health Code
of the State of Connecticut.
A.
Any person desiring to operate a food service establishment must
make written application for a license on forms provided by the Director
of Health and Human Services at least 30 days' prior to the opening
or change of ownership of such establishment, unless such operation
is otherwise authorized pursuant to the reciprocal licensing procedures
established under C.G.S. § 19a-36 et seq. Such application
shall include the applicant's full name, date of birth, mailing
address, telephone number, and signature and the name, mailing address,
and location of the food service establishment. The application shall
also note whether such applicant is an individual, firm, corporation
or partnership and, if not an individual, the name(s) of the officers
or partners, together with their addresses, the type of service, location
of the proposed food service establishment, and the signature of the
applicant. If the application is for a temporary food service establishment,
it shall also include the inclusive dates and scope of the proposed
operation. Only those persons who comply with the requirements of
the Code of the City of Meriden and the Public Health Code of the
State of Connecticut and the FDA Food Code shall be entitled to receive
and retain such license. At the time of filing the application, the
applicant shall pay to the Director of Health and Human Services the
required fee that shall be the license fee for one year.
[Amended 11-21-2022]
B.
Food service establishment classification. The Director of Health
and Human Services shall classify each food service establishment
by using the criteria outlined in this subsection. Establishments
shall be classified at the time of licensure. The classification shall
be reviewed during each inspection and in no case less than annually.
The food service establishment shall be placed into the highest classification
that describes any of the food operations conducted. When it comes
to the attention of the Director of Health and Human Services that
the food service establishment has changed to a different class, the
Director of Health and Human Services shall reclassify that food service
establishment. No license fee adjustments will be made on current
valid food service licenses. No food service establishment shall change
operations to a different classification without prior approval by
the Director of Health and Human Services. The classifications for
food service establishments are as follows:
(1)
Class I - A retail food establishment that does not serve a population
that is highly susceptible to foodborne illnesses and only offers
(A) commercially packaged processed food that (i) is time- or temperature-controlled
for safety and may be heated for hot holding, but (ii) is not permitted
to be cooled, or (B) food prepared in the establishment that is not
time- or temperature-controlled for safety.
(2)
Class II - A retail food establishment that does not serve a population
that is highly susceptible to foodborne illnesses and offers a limited
menu of food that is prepared, cooked and served immediately, or that
prepares and cooks food that is time- or temperature-controlled for
safety and may require hot or cold holding, but that does not involve
cooling.
(3)
Class III - A retail food establishment that (A) does not serve a
population that is highly susceptible to foodborne illnesses, and
(B) has an extensive menu of foods, many of which are time- or temperature-controlled
for safety and require complex preparation, including, but not limited
to, handling of raw ingredients, cooking, cooling and reheating for
hot holding.
(4)
Class IV - A retail food establishment that serves a population that
is highly susceptible to foodborne illnesses, including, but not limited
to, preschool students, hospital patients and nursing home patients
or residents, or that conducts specialized food processes, including,
but not limited to, smoking, curing or reduced oxygen packaging for
the purposes of extending the shelf life of the food.
C.
Annual license fees shall be charged according to the following schedule:
(1)
Class I establishments: $125.
(2)
Class II establishments: $175.
(3)
Class III establishments: $225.
(4)
Class IV establishments: $250.
(6)
Public/private school/government organization: no fee.
(7)
Catering combination (issued in conjunction with another license
class): $15.
(8)
Temporary food service (14 days maximum): $50; nonprofit organizations:
$25.
D.
Other fees.
(1)
An additional fee of $50 will be charged to those establishments
which fail to renew their food service license before January 1 of
each year.
(2)
A fee of $25 shall be charged for each reinspection of a food service
establishment due to a foodborne illness risk factor not in compliance.
(3)
Whenever a reinspection fee is charged, the Director of Health and
Human Services shall submit an invoice to the licensee. Such invoice
shall be payable within two weeks of receipt by the licensee. All
reinspection fees shall be paid before any license is renewable by
the Director of Health and Human Services.
(4)
An additional fee of $20 shall be charged for all temporary food
license applications received within two working days before the event.
E.
Upon receipt of such an application, the Director of Health and Human
Services shall make an inspection of the food service establishment
to determine compliance with the provisions of this chapter, the FDA
Food Code, and the Public Health Code of the State of Connecticut.
When inspection reveals that the applicable requirements of this chapter,
the FDA Food Code and the Public Health Code of the State of Connecticut
have been met, the Director of Health and Human Services shall issue
a license to the applicant.
A.
A Director of Health and Human Services may suspend any license to
operate a food service establishment if:
(1)
The license holder, person in charge, or the operation of the establishment
itself does not comply with the requirements of this chapter, the
FDA Food Code or the Public Health Code of the State of Connecticut.
(2)
The operation of the establishment otherwise constitutes an immediate
and substantial hazard to public health.
(3)
The Director of Health and Human Services or his/her authorized agent
is interfered with in the performance of their duties.
(4)
There is a failure to correct a violation which is continually found
and reported on the inspection form.
(5)
As otherwise authorized pursuant to the reciprocal licensing procedures
established under C.G.S. § 19a-36 et seq.
[Added 11-21-2022]
B.
If the Director of Health and Human Services finds unsanitary or
other conditions in the operation of a food service establishment
which, in his/her judgment, constitute an immediate and substantial
hazard to public health, he/she will immediately issue a written notice
of suspension to the license holder or person in charge citing the
reasons for such action, or otherwise take all actions that are authorized
by the procedures established under C.G.S. § 19a-36 et seq.
Upon service of such notice, the license is suspended. When a license
is suspended, all operations related to the processing, preparation,
storage, transportation, sale or service of food shall cease immediately.
[Amended 11-21-2022]
C.
Whenever a license is suspended, an opportunity for a hearing will
be provided if a written request for a hearing is filed with the Director
of Health and Human Services by the license holder within 48 hours.
If no written request for a hearing is filed within 48 hours, the
suspension is sustained. The license holder who is aggrieved by such
action of the Director of Health and Human Services may, within 48
hours after the making of such decision, appeal to the Commissioner
of Public Health who shall thereupon notify the authority from whose
decision the appeal was taken and examine the merits of such case
and may sustain, modify or rescind such action.
D.
The Director of Health and Human Services may end the suspension
at any time if reasons for the suspension no longer exist.
E.
Upon receiving a request for hearing, the Director of Health and
Human Services shall thereupon immediately examine the merits of such
suspension and may sustain, modify or rescind such suspension. The
license holder who is aggrieved by such action of the Director of
Health and Human Services may, within 48 hours after the making of
such decision, appeal to the Commissioner of Public Health who shall
thereupon immediately notify the authority from whose decision the
appeal was taken and examine the merits of such case and may sustain,
modify or rescind such action.
F.
During the process of appeal, the license shall remain suspended.
However, the Director of Health and Human Services may grant a stay
upon a showing of good cause.
A.
The Director of Health and Human Services may, after providing an
opportunity for hearing and appeal, revoke a license for serious or
repeated violations of any of the requirements of this chapter, the
FDA Food Code or the Public Health Code of the State of Connecticut,
or for interference with the Director of Health and Human Services,
or his/her authorized agent, in the performance of their duties, or
for cases where the license to operate has been obtained through nondisclosure,
misrepresentation, or intentional misstatement of material fact, or
for nonpayment of personal property taxes in accordance with § 12-146a
of the Connecticut General Statutes.
B.
Prior to revocation, the Director of Health and Human Services shall
notify the license holder or person in charge, in writing, of the
reasons for which the license is subject to revocation, and that the
license shall be revoked at the end of 10 days following service of
such notice, unless a request for a hearing is filed with the Director
of Health and Human Services by the license holder within 48 hours
of the notice being issued. If no request for a hearing is filed within
48 hours, the revocation of the license becomes final.
C.
If a written request for a hearing is filed with the Director of
Health and Human Services by the license holder or the person in charge
within 48 hours following the service of such notice, the Director
of Health and Human Services shall thereupon immediately examine the
merits of such revocation and may sustain, modify or rescind such
revocation. The license holder or person in charge who is aggrieved
by such action of the Director of Health and Human Services may, within
three business days, appeal to the Commissioner of Public Health who
shall thereupon immediately notify the authority from whose decision
the appeal was taken and examine the merits of such case and may sustain,
modify or rescind such action.
A notice provided for in this chapter shall be deemed to have
been properly served when a copy of the inspection report form or
other notice has been delivered to the license holder or person in
charge or when it is sent by registered or certified mail, return
receipt requested, to the address of the license holder as reported
on the license application. A copy of the notice shall be filed in
the records of the Director of Health and Human Services.
A.
Suspension. Whenever a license has been suspended, the holder of
the suspended license may make a written request for license reinstatement.
Such written request shall specifically indicate how each of the conditions
which caused the suspension have been corrected and shall be signed
by the license holder. Within 10 days following receipt of written
request, the Director of Health and Human Services shall make a reinspection.
If the Director of Health and Human Services determines that the applicant
has complied with the requirements of the chapter, the FDA Food Code
and the Public Health Code of the State of Connecticut, the license
shall be reinstated.
Prior to the issuance of a license and periodically thereafter,
the Director of Health and Human Services shall visit every food service
establishment within the City of Meriden to make as many inspections
and additional reinspections as are necessary to ensure effective
compliance with the enforcement of this chapter. Every person operating
a food service establishment shall, upon the request of the Director
of Health and Human Services, permit access during business hours,
or, in the case of a public health hazard, upon notification by the
Director of Health and Human Services, to all parts of the establishment
to determine compliance with the requirements of this chapter and
the examination of all records of food purchased or received if a
public health hazard is suspected. If the Director of Health and Human
Services discovers a violation of any provision of this chapter, he
shall notify the responsible person of the condition found, provide
a reasonable period for correction and explain that failure to correct
within the specified time may result in suspension or revocation of
the license or prosecution. An opportunity for a hearing will be provided
if a written request for a hearing is filed with the Director of Health
and Human Services within 48 hours following service of such notice,
provided that when any condition found is deemed an imminent public
health hazard, the Director of Health and Human Services shall send
the operator an official notice of immediate suspension of the license.
In the case of temporary food service establishments, violations must
be corrected within a specified period of time not to exceed 24 hours.
Failure to comply with such notice shall result in immediate suspension
of the license.
A.
Food from approved source. All food and drink in a food service establishment
shall be from sources approved or considered satisfactory by the Director
of Health and Human Services.
B.
Examination. Food may be examined or sampled by the Director of Health
and Human Services as often as necessary for enforcement of this chapter
or the Public Health Code of the State of Connecticut.
C.
Hold order. The Director of Health and Human Services may, upon written
notice to the license holder or person in charge specifying with particularity
the reason(s) therefor, place a hold order on any food or beverage
which he/she believes is adulterated or otherwise unfit for human
consumption. The Director of Health and Human Services shall tag,
label, or otherwise identify any food subject to the hold order. No
food subject to a hold order shall be used, served, or moved from
the establishment. The Director of Health and Human Services shall
direct storage of the food under conditions specified in the hold
order without risk to the public health. The hold order shall state
that a request for hearing may be filed with the Director of Health
and Human Services within 48 hours, and that if no hearing is requested,
the food shall be destroyed. Within 48 hours following receipt of
a request for a hearing, the Director of Health and Human Services
shall hold a hearing. On the basis of evidence procured at that hearing,
the hold order may be rescinded or the license holder or person in
charge of the food may be directed, by written order, to denature
or destroy such food or bring it into compliance with the provisions
of this chapter or the Public Health Code of the State of Connecticut.
D.
Condemnation. Food shall be subject to immediate condemnation by
the Director of Health and Human Services when it is found to be from
an unapproved source or is found to be unfit for human consumption
by reason of the appearance or odor of decomposition, adulteration,
or by having been contaminated by exposure to water, smoke, fire,
heat, lack of refrigeration or animal or insect contact. Exposure
to nonfood chemicals in solid, liquid, or gaseous forms shall also
be grounds for condemnation. Such action of condemnation shall only
be used when, in the opinion of the Director of Health and Human Services,
there is substantial risk that the suspected food would otherwise
be used for human consumption, or if the license holder agrees in
writing as to the grounds for condemnation.
A.
All new and replacement equipment used in the storage, processing,
holding and transportation of food shall be commercial grade and conform
with the design and fabrication standards for food equipment that
is certified or classified for sanitation by an American National
Standards Institute (ANSI) accreditation.
B.
A three-compartment sink shall be provided and used wherever washing
and sanitization of equipment is conducted manually. The sink shall
be a single unit. Sink compartments shall be of adequate length, width,
and depth to permit the complete immersion of the equipment and utensils
used in the operation of the facility. Each compartment shall be supplied
with hot and cold running water. Drainboards or easily movable utensil
tables of a size acceptable to the Director of Health and Human Services
shall be provided at all dishwashing sinks. The design and location
of such drainboards or utensil tables shall not interfere with the
proper use of the dishwashing facilities.
C.
Equipment in use in a food service establishment prior to the effective
date of this chapter which does not fully meet all of the design and
construction standards as stated may be continued in use, under the
same ownership, if it is in good repair and is capable of being maintained
in a sanitary condition, or is otherwise deemed acceptable by the
Director of Health and Human Services.
D.
Open-style push carts do not provide the necessary protection against
dust, flies, vermin, droplet infection, overhead leakage and other
contamination required in Public Health Code Section 19-13-b48 and
therefore are not permitted to operate in the City of Meriden.
[Added 11-21-2022]
The design, installation, and maintenance of grease interceptors
shall comply with the requirements of the Department of Energy and
Environmental Protection and the Meriden Water Pollution Control Authority.
In new or extensively remodeled establishments, at least one
utility sink or curbed cleaning facility with a floor drain shall
be provided and used for the cleaning of mops or similar wet floor
cleaning tools and for the disposal of mop water or similar liquid
wastes. The sink or facility shall be equipped with hot and cold running
water. The use of handwashing, utensil-washing, equipment-washing,
or food preparation sinks for this purpose is prohibited.
A.
When food service establishments are hereafter constructed or remodeled,
or when existing structures are converted for use as food service
establishments, properly prepared plans and specifications for such
construction, remodeling or alteration, showing layout, arrangement
and construction materials of work areas and location, size and type
of equipment and facilities, shall be submitted to the Director of
Health and Human Services for approval before such work is begun.
B.
Information and application for plan review shall be submitted on
forms approved by the Director of Health and Human Services. At the
time of application, the applicant shall pay to the Director of Health
and Human Services the required fee which shall be $100.
C.
The Director of Health and Human Services shall review and approve
these plans and specifications prior to the start of construction,
remodeling or conversion. No food service establishment shall be constructed,
remodeled, or converted except in accordance with the plans and specifications
approved by the Director of Health and Human Services. No building
permit shall be issued until such time as the Director of Health and
Human Services has submitted to the Building Official a written statement
indicating his approval of plans and specifications. Existing establishments
which have a change in ownership or license holder shall be reviewed
by the Director of Health and Human Services prior to the issuance
of a new license. Such establishments shall be required to make any
physical modifications deemed necessary by the Director of Health
and Human Services to bring the establishment into compliance with
the provisions of this chapter, the FDA Food Code and the Public Health
Code of the State of Connecticut.
D.
Whenever plans and specifications are required by this chapter to
be submitted to the Director of Health and Human Services, the Director
of Health and Human Services shall inspect the food service establishment
as many times as he shall deem necessary prior to the start of operations
to determine compliance with the approved plans and specifications
and with the requirements of this chapter, the FDA Food Code and the
Public Health Code of the State of Connecticut. No certificate of
occupancy shall be issued until such time as the Director of Health
and Human Services has submitted to the Building Official a written
statement indicating his approval of the food service establishment.
Food from service establishments outside the jurisdiction of
the Director of Health and Human Services of the City of Meriden may
be sold within the City of Meriden if such food service establishments
conform to the provisions of this chapter or to substantially equivalent
provisions. To determine the extent of compliance with such provisions,
the Director of Health and Human Services may accept reports from
responsible authorities in other jurisdictions where such food service
establishments are located.
Any person who shall violate any provisions of this chapter,
the FDA Food Code, and/or the Public Health Code of the State of Connecticut
shall be guilty of a misdemeanor. Upon conviction thereof, such person
shall be subject to a fine of not more than $100 for each day that
an offense continues between the date of notice of violations and
the date of correction as known by reinspection, or the date of disposition
by a court of competent jurisdiction. Absent proof of a claim that
said violation(s) has (have) been corrected as herein provided for,
said violation(s) shall be deemed to have continued consecutively
each day during the period of time prior to said disposition. In addition
thereto, such persons may be enjoined from continuing such violation(s).
The provisions of this chapter may be enforced by citation,
in addition to other remedies. The following persons have the authority
to issue citations for violation pursuant to this section: the Director
of Health and Human Services, the Associate Director of Health (in
Acting Status), the Environmental Health Administrator and any sanitarian.
