Food Service

The Essex Health Department reviews plans for new and remodeled food establishments, and inspects all establishments periodically to assure compliance with the Public Health regulations.
     Food service establishments include restaurants, retail food stores, schools, nursing homes and vendors. These establishments are required to operate in compliance with the provisions of Sec. 19-13-B42, 19-13-B48 and 19-13-B49 of the Connecticut Public Health Code. The purpose of this code is to reduce the public risk of foodborne illness by ensuring reasonable protection from contaminated food and by improving the sanitary condition of food establishments.
     Food establishment inspections are performed by a Certified Food Inspector. The inspection includes observations of food preparation procedures, cleaning and sanitizing techniques, and environmental conditions in the facility. Findings are recorded on an inspection report form provided by the State of Connecticut.

What does the inspection tell us?

The inspection tells us whether the establishment is operating in accordance with State of Connecticut Public Health Code. The inspection report form lists violations of the health code. The most severe violations are assigned a value of 4 points, less dangerous violations are assigned values of 3, 2 or 1 point(s). Points associated with violations are totaled and subtracted from 100 - this is the restaurant's score for the inspection. If the establishment scores 80 or greater with no 4 point violations they've passed their inspection. Should the establishment obtain a score of less than 80 with or without four point violations, they have a specific time period, depending on the violation, to correct the items. Four point violations are those seen as potentially hazardous. Should an establishment not correct the items in the time allowed, closure of the establishment shall occur and remain until all items are corrected.

What is food safety?

Food safety can be defined as all the precautions required to protect food products from contamination from farm to table. The food products must come from an approved source and be transported so as to maintain product quality and safety. Once the product reaches the food service establishment, the product must be maintained at an appropriate temperature. The inspection helps to ensure that the establishment has enough equipment and storage to maintain the product safely until use.

Food Handling Procedures—what we expect.

• Does the food handler wash his/her hands?
  
• Does the food handler clean equipment between cutting raw meat and produce?
  
• Does the food handler have open sores?
  
• Does the food handler eat or drink while preparing food?
  
• Does the food handler choose to use his/her hands when tongs or scoops could be used to minimize food handling?
  
• Does the food handler wash his/her hands after using the restroom or after a break?
  
• Does the food handler have effective hair covering?
  
• Does the food handler check temperatures to assure product safety?
  
• Does the food handler wash his/her hands between handling money, washing tables and preparing food?
  

These are all questions that the inspector must examine during an inspection. The food handler can be a contributor to food-borne illnesses when proper steps have not been followed to assure food safety

What type of food service establishment needs to employ a Qualified Food Operator (QFO)?

Food service establishments classified by local health departments as class III or class IV food service establishments. (Class I & II establishments are not required to employ a QFO)

Does each shift of a food establishment operated on a 24 hour work schedule need a qualified food operator?

No. The regulation requires that there be one QFO in a food service establishment. This person is in charge of the food safety operations, of the food service establishment in all departments, all shifts. The manager/owner/operator must appoint an alternate to be in charge when the QFO is absent.

What are class III and IV Food Service Establishments?

A class III food service establishment prepares potentially hazardous food by heat processing and serves it within 4 hours. If the food is prepared by heat processing and held for more than 4 hours before being consumed it is a class IV food service establishment.

What do I do if I want to open a food service establishment?

To open as food service establishment in Essex you will need to contact the Essex Health Department at 860.767.4340 x 119. The department will provide you with the information need to meet State of Connecticut regulations for licensing and operating your food service establishment.

How can I...

1. file a complaint about a food service establishment?
2. report an illness that appears to be associated with food consumption?

Contact the Essex Health Department 860.767.4340 x 119.

What do I do if I want to have a Temporary Food Service Event?

• The Essex Health Department wants every event sponsored by your organization to be a successful and healthy experience for both organizers and visitors. If you have a temporary food service facility at your event, please read and comply with the following requirements for permitting your food booths. (See application and guidelines)
• The Health Department has two copies of a twenty minute VCR tape which operators of temporary food concessions may borrow. We encourage you to have all food handling personnel view this tape prior to your event.

     The Town of Essex is proud of the safety and quality of its eating establishments. Should you have a question or complaints please feel free to call 860.767.4340 x 119.

HAPPY EATING!