Section 30-6-A23 - Sanitation(a)(1) Rooms used for the retail dispensing of alcoholic beverages shall be clean, well lighted and ventilated and free from flies and vermin. All plumbing shall be of a sanitary construction and kept in sanitary condition.(2) Premises which are licensed for consumption on the premises shall be provided with at least two adequate toilet facilities which shall bear suitable signs. The department may, in its discretion, waive the requirement for two facilities in cases of hardship. Upon a showing of changed conditions, the department may revoke the waiver after due notice and an opportunity for a hearing has been provided. Toilet rooms shall be adequately lighted, ventilated, and screened to exclude flies. Toilet bowls, sinks and other toilet fixtures shall be kept in good repair and in a sanitary condition. Single service towels or suitable hand drying units and soap or other suitable cleansing agents shall be provided.(3) The bar shall be clean and in good repair and shall contain a suitable sink and drain board to which shall be piped an adequate supply of hot and cold running water. All beverage pipe lines shall be kept clean.(4) Air intakes for pressure dispensing systems shall be to pure air supplies.(5) There shall be an adequate supply of clean drinking receptacles available at the bar at all times. Utensils, dishes and drinking glasses shall be clean before each use.(6) All foods in storage or on display shall be either wrapped or stored in clean, closed containers.(7) Operators and employees of such alcoholic beverage dispensing places shall have clean hands and wear clean clothing while engaged in dispensing such beverages and shall comply with applicable food safety practices set forth in Chapters 414, 418 and 419a of the general statutes to avoid the transmission of any communicable diseases.(b) Beer or wine pipe lines and barrel tubes used for the dispensing of alcoholic beverages in places where such dispensing is carried on shall be cleaned at least once every two weeks, by the use of hydraulic pressure mechanism, hand pump suction, a force cleaner or other system approved by the department for such purpose, or shall be permanently kept clean by a device approved by said department. After cleaning, such lines or tubes shall be rinsed with clear water until all chemicals used to clean such lines or tubes, if any chemicals were used to clean such lines or tubes, have been removed from such lines or tubes.(c) Beer or wine shall not be caused or permitted to flow through copper or lead tubing unless such copper or lead tubing is isolated so that the beer or wine does not come in direct contact with the copper or lead.(d) Beer or wine may be charged with gas by any of the following methods: By the use of carbon dioxide, nitrogen or carbonic gas, or by the use of electrical, hydraulic or mechanical pumps. If pumps are used, the intake for such pumps shall be taken from the outside of the building where fresh and clean air is available, and such intake shall be protected by a suitable filter or filters.(e) A written record of the dates of each cleaning of beer or wine pipe lines, coils, tubes and appurtenances shall be maintained by the permittee for a period of no less than one year and shall be produced electronically to the department or local health enforcement officers upon request.(f) On permit premises which are allowed to utilize bulk containers or dispensers for wine, such bulk containers or dispensers shall contain only such wine that has been poured from the original sealed containers. The remaining contents of any unit of wine previously delivered to a customer shall not be reused or resold.Conn. Agencies Regs. § 30-6-A23
Effective April 16, 1991; Amended October 1, 2001; amended 5/9/2024