A. 
All licensed food service establishments shall have a written policy which prohibits employees with respiratory and other communicable diseases from preparing and/or serving food.
B. 
All licensed food service establishments shall have a written infection control policy that describes the procedures to follow when an employee has an injury such as a cut or abrasion that could lead to contamination of food with bodily fluids.
Water-flush toilets in an enclosed lavatory with a system of sewage disposal approved by the Director of Health must be provided for the use of employees. Where food is consumed on the premises by patrons, separate lavatories must be provided for men and for women, except that where public seating capacity is 12 or fewer, as determined by the State Building Code, a single, unisex lavatory may be provided. Access to a public lavatory must not be by way of any portion of the food preparation area. The doors to all lavatories shall be equipped with automatic closing devices. No lavatory shall open directly off the kitchen, nor shall a lavatory be so located that flies have ready access from it to the food preparation area. The number, type and location of lavatories shall comply with the Building Code and the Public Health Code of the State of Connecticut.
Adequate and convenient hand-washing facilities shall be provided, including hot and cold water, liquid soap with a pump dispenser and approved sanitary towels or mechanical drying device. The use of a common towel is prohibited. No employees shall resume work after using the lavatory without first washing his/her hands.
The following bactericidal/sanitizing processes are approved:
A. 
All bactericidal/sanitizing processes approved by the U.S. Food and Drug Administration Food Code and the Connecticut Public Health Code shall be permissible.
B. 
If bactericidal/sanitizing solutions are found to exceed the maximum allowable concentrations, the solution shall be considered toxic and debited accordingly on the inspection report.
A. 
Mass storage receptacles or containers which are used to store garbage or other waste material shall comply with the following criteria:
(1) 
Containers must be situated on a minimum of a four-inch concrete pad with proper drainage, unless otherwise approved by the Director of Health, and such surfaces must be kept free of all garbage, litter and other refuse material.
(2) 
Containers must be maintained in a clean and sanitary condition acceptable to the Director of Health.
(3) 
Containers must be structurally sound and watertight so as to prohibit leakage of contents, and also be rodent-proof and insect-proof.
(4) 
Containers must have tight-fitting lids which are kept closed at all times, with locking devices when so ordered by the Director of Health.
(5) 
Containers must have sufficient capacity to meet the needs of the establishment or facility that is using the receptacle.
(6) 
Containers must be enclosed with chain link fencing equipped with privacy slats.
B. 
Food service establishments must take all practical measures to minimize the odor and noise affecting surrounding premises, and to protect their health and safety, including the routine cleaning and sanitizing of containers and surrounding areas, preventing overflow of receptacles, and keeping lids closed at all times.
C. 
Any food service establishment that violates the provisions of this section shall be subject to a fine of $100 for each day that the violation is documented to occur by the Health Department.
All vehicles used in the transportation of food or food products of all kinds shall be kept in a clean and sanitary condition:
A. 
All food shall be kept off the floor.
B. 
National Sanitation Foundation or equivalent approved shelving must be used.
C. 
Food shall be held in National Sanitation Foundation or equivalent approved hot and cold holding units.