• Does the Food Handler was his/her hands?
• Does the food handler clean equipment between cutting vegetables and raw meat?
• Does the food handler have open wounds?
• 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 restraints?
• Does the food handler check temperatures to assure product safety?
• Dose the food handler prepare food, handle money, and clean tables?

Food safety can be defined as all the precautions required to protect food products from farm to table. The product needs to come from a certified recognized source and needs to be transported so as to maintain product quality and safety. Once the product reaches the food service establishment, the inspector investigates the temperature and quality of the food item and makes sure theire is enough equipment and storage to maintain the product.

The inspection tells us if the establishment is operating the business in accordinance with State of Connecticut and City of Stamford health codes. The inspection is on a grading scale of 1-100. If the establishment does not maintain a score of 80 or greater with no 4 point violations, then, they have passed their inspection. Should the establishment obtain a score of less than 80 with or without four point violations, they have twenty four hours to two weeks, depending on the score, to correct the violations. 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.

To open a new establishment you will need to submit a $50.00 check for review of your plans. The plans should include the layout of your establishment and what type of equipment you plan to use (scaled plan).

Once your facility has been approved and ready to operate, you will be required to pay a licensing fee. Each consecutive year, if no changes have been made to your establishment, you will be required to pay that license fee.

1-15 Seats	$21.00	Take-Out	$210.00
16-25 Seats	$49.00	Caterers	$315.00
26-50 Seats	$105.00	Temporary License	$49.00
51-100 Seats	$210.00	Vendors	$525.00
101-150 Seats	$315.00	Non-profit, Schools	$1.00
151-200 Seats	$420.00	Plan Review	$70.00
201-250 Seats	$525.00	Renovation/Remodel	$70.00
251-300 Seats	$630.00	Retail Food Store	$200.00
301+ Seats	$735.00