reglab/statecodes huggingface dataset:
Nevada Administrative Code › Chapter 446 - Food Establishments › WAREWASHING AND WAREWASHING EQUIPMENT › Section 446.332 - Warewashing sinks and drain boards

Current through June 11, 2024
Sinks and drain boards of warewashing sinks and machines must
				be integrated and self-draining.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › WAREWASHING AND WAREWASHING EQUIPMENT › Section 446.333 - Space required for utensil holding before cleaning and after sanitizing

Current through June 11, 2024
Drain boards, utensil racks or tables large enough to
				accommodate all soiled and cleaned items that may accumulate during hours of
				operation must be provided for necessary utensil holding before cleaning and
				after sanitizing.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › WAREWASHING AND WAREWASHING EQUIPMENT › Section 446.335 - Facilities for sanitizing equipment using hot water (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.4 subsec. 5.4.13, eff. 9-17-82-NAC A
				5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › WAREWASHING AND WAREWASHING EQUIPMENT › Section 446.340 - Chemicals for sanitizing equipment (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.4 subsec. 5.4.14, eff. 9-17-82; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › WAREWASHING AND WAREWASHING EQUIPMENT › Section 446.345 - Dishwashing machines: General requirements (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.4 subsecs. 5.4.15-5.4.20, eff. 9-17-82-NAC
				A 10-14-88; 5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › WAREWASHING AND WAREWASHING EQUIPMENT › Section 446.350 - Dishwashing machines: Use of chemicals (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.4 subsec. 5.4.21, eff. 9-17-82; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT, UTENSILS AND SURFACES: CLEANING › Section 446.351 - Single-use and single-service articles required when cleaning facilities not available

Current through June 11, 2024
A food establishment without facilities for cleaning and
				sanitizing kitchenware and tableware must provide or use only the
				following:
1. Single-use
			 kitchenware;
2. Single-service
			 articles;
3. Single-use articles
			 for use by food employees; and
4.
			 Single-service articles for use by consumers.
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.5 subsec. 5.5.9, eff. 9-17-82-NAC A by
				R069-10, 12-18-2013-Substituted in revision for NAC
				446.390
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT, UTENSILS AND SURFACES: CLEANING › Section 446.352 - Utensils and surfaces of equipment: General requirements

Current through June 11, 2024
1. Utensils and food-contact surfaces of
			 equipment must be clean to sight and touch.
2. The food-contact surfaces of cooking
			 equipment and pans must be kept free of encrusted grease deposits and other
			 soil accumulations.
3. The
			 nonfood-contact surfaces of equipment must be kept free of an accumulation of
			 dust, dirt, food residue and other debris.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT, UTENSILS AND SURFACES: CLEANING › Section 446.353 - Equipment, food-contact surfaces and utensils: Cleaning frequency

Current through June 11, 2024
1. Equipment, food-contact surfaces and
			 utensils must be cleaned:
(a) Except as
			 otherwise provided in subsection 2, before each use of a different type of raw
			 animal food, including, without limitation, beef, fish, lamb, pork or
			 poultry;
(b) Each time there is a
			 change from working with raw foods to working with ready-to-eat
			 foods;
(c) Between uses with raw
			 fruits and vegetables and with potentially hazardous food (time/temperature
			 control for safety food);
(d)
			 Before using or storing a food temperature measuring device; and
(e) At any time during the operation when
			 contamination may have occurred.
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT, UTENSILS AND SURFACES: CLEANING › Section 446.354 - Nonfood-contact surfaces of equipment: Cleaning frequency

Current through June 11, 2024
The nonfood-contact surfaces of equipment must be cleaned at a
				frequency necessary to preclude the accumulation of soil residues.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT, UTENSILS AND SURFACES: CLEANING › Section 446.355 - Dishwashing machines: Use of hot water (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.4 subsec. 5.4.22, eff. 9-17-82; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT, UTENSILS AND SURFACES: CLEANING › Section 446.356 - Cooking and baking equipment and microwave ovens: Cleaning frequency

Current through June 11, 2024
1. The food-contact surfaces of cooking and
			 baking equipment must be cleaned at least once every 24 hours. This subsection
			 does not apply to hot oil cooking and filtering equipment if it is cleaned on
			 an approved schedule.
2. The
			 cavities and door seals of microwave ovens must be cleaned at least once every
			 24 hours by using the manufacturer's recommended cleaning procedure.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT, UTENSILS AND SURFACES: CLEANING › Section 446.357 - Warewashing equipment: Cleaning frequency

Current through June 11, 2024
A warewashing machine, the compartments of sinks, basins or
				other receptacles used for washing and rinsing equipment, utensils or raw
				foods, or laundering wiping cloths, and drain boards must be cleaned:
1. Before use;
2. Throughout the day at a frequency
			 necessary to prevent recontamination of equipment and utensils and to ensure
			 that the equipment performs its intended function; and
3. If used, at least once every 24
			 hours.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT, UTENSILS AND SURFACES: CLEANING › Section 446.358 - Equipment and utensils: Precleaning

Current through June 11, 2024
1. Food debris on
			 equipment and utensils must be scraped over a waste disposal unit or garbage
			 receptacle or must be removed in a warewashing machine with a prewash
			 cycle.
2. If necessary for
			 effective cleaning, utensils and equipment must be preflushed, presoaked or
			 scrubbed with abrasives.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT, UTENSILS AND SURFACES: CLEANING › Section 446.359 - Dry cleaning

Current through June 11, 2024
1. If used, dry
			 cleaning methods, including, without limitation, brushing, scraping and
			 vacuuming, must contact only surfaces that are soiled with dry food residues
			 that are not potentially hazardous food (time/temperature control for safety
			 food).
2. Cleaning equipment used
			 in dry cleaning food-contact surfaces may not be used for any other
			 purpose.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT, UTENSILS AND SURFACES: CLEANING › Section 446.360 - Dishwashing machines: Cleaning of machines (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.4 subsec. 5.4.23, eff. 9-17-82-NAC A
				9-16-92; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT, UTENSILS AND SURFACES: CLEANING › Section 446.361 - Utensils and food-contact surfaces of equipment: Washing procedures

Current through June 11, 2024
1. Utensils and food-contact surfaces of
			 equipment must be effectively washed to remove or completely loosen soils by
			 using the manual or mechanical means necessary, including, without limitation,
			 the application of detergents containing wetting agents and emulsifiers, acid,
			 alkaline or abrasive cleaners, hot water, brushes, scouring pads, high-pressure
			 sprays or ultrasonic devices.
2.
			 The washing procedures selected pursuant to this section must be based on the
			 type and purpose of the equipment or utensil and on the type of soil to be
			 removed.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT, UTENSILS AND SURFACES: CLEANING › Section 446.362 - Utensils and equipment: Rinsing procedures

Current through June 11, 2024
Washed utensils and equipment must be rinsed so that abrasives
				are removed and cleaning chemicals are removed or diluted through the use of
				water or a detergent-sanitizer solution by using one of the following
				procedures:
1. Use of a distinct,
			 separate water rinse after washing and before sanitizing if using:
(a) A three-compartment sink;
(b) Alternative manual warewashing equipment
			 equivalent to a three-compartment sink; or
(c) A three-step washing, rinsing and
			 sanitizing procedure in a warewashing system for CIP equipment;
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT, UTENSILS AND SURFACES: CLEANING › Section 446.363 - Utensils and food-contact surfaces of equipment: Sanitizing required before use

Current through June 11, 2024
Utensils and food-contact surfaces of equipment must be
				sanitized before use after cleaning.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT, UTENSILS AND SURFACES: CLEANING › Section 446.364 - Utensils and food-contact surfaces of equipment: Sanitizing procedures

Current through June 11, 2024
After being cleaned, utensils and food-contact surfaces of
				equipment must be sanitized in:
1. Hot
			 water manual operations by immersion for at least 30 seconds with a temperature
			 of 171°F (77.2 °C) or above;
2. Hot water mechanical operations by being
			 cycled through equipment that is set up according to the manufacturer's
			 instructions and achieving a utensil surface temperature of 160°F (71.1
			 °C) as measured by an irreversible registering temperature indicator;
			 or
3. Chemical manual or mechanical
			 operations, including the application of sanitizing chemicals by immersion,
			 manual swabbing, brushing or pressure spraying methods, using a solution as
			 specified on the manufacturer's label as approved by the United States
			 Environmental Protection Agency, and by providing:
(a) An exposure time of at least 10 seconds
			 for a chlorine solution with approved concentrations and
			 temperatures;
(b) An exposure time
			 of at least 30 seconds for other chemical sanitizing solutions; or
(c) An exposure time used in relationship
			 with a combination of temperature, concentration and pH that, when evaluated
			 for efficacy, yields approved levels of sanitization.
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT, UTENSILS AND SURFACES: CLEANING › Section 446.365 - Equipment and utensils required to be dried with air (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.4 subsec. 5.4.24, eff. 9-17-82; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT, UTENSILS AND SURFACES: CLEANING › Section 446.366 - Surfaces subject to scratching and scoring

Current through June 11, 2024
Surfaces, including, without limitation, cutting blocks and
				boards, that are subject to scratching and scoring must be resurfaced if they
				can no longer be effectively cleaned and sanitized, or discarded if they are
				not capable of being resurfaced.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT, UTENSILS AND SURFACES: CLEANING › Section 446.367 - Refillable containers

Current through June 11, 2024
1. Except as
			 otherwise provided in subsections 2 and 3, returned empty containers intended
			 for cleaning and refilling with food must be cleaned and refilled in a
			 regulated food processing establishment.
2. A food-specific container for beverages
			 may be refilled at a food establishment if:
(a) Only a beverage that is not a potentially
			 hazardous food (time/temperature control for safety food) is to be
			 refilled;
(b) The design of the
			 container and of the rinsing equipment and the nature of the beverage, when
			 considered together, allow effective cleaning at home or in the food
			 establishment;
(c) Facilities for
			 rinsing before refilling returned containers with fresh, hot water that is
			 under pressure and not recirculated are provided as part of the dispensing
			 system;
(d) The consumer-owned
			 container returned to the food establishment for refilling is refilled for sale
			 or service only by or to the same consumer; and
(e) The container is refilled by:
(1) An employee of the food establishment;
			 or
(2) The owner of the container
			 if the beverage system includes a contamination-free transfer process that
			 cannot be bypassed by the container owner.
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT, UTENSILS AND SURFACES: CLEANING › Section 446.370 - Handling of equipment and utensils after cleaning (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.5 subsec. 5.5.1, eff. 9-17-82-NAC A
				5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › LAUNDERING › Section 446.371 - On-premises laundering

Current through June 11, 2024
1. Except as
			 otherwise provided in subsection 2, if work clothes or linens are laundered on
			 the premises, a mechanical clothes washer and dryer must be provided and
			 used.
2. If on-premises laundering
			 is limited to wiping cloths intended to be used moist, or wiping cloths are
			 air-dried in a manner which prevents contamination of food, equipment,
			 utensils, linens, single-service articles and wiping cloths, a mechanical
			 clothes washer and dryer need not be provided.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › LAUNDERING › Section 446.372 - Clean linens: Standards

Current through June 11, 2024
Clean linens must be free from food residues and other soiling
				matter.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › LAUNDERING › Section 446.373 - Cleaning frequency

Current through June 11, 2024
1. Linens that do
			 not come in direct contact with food must be laundered between operations if
			 they become wet, sticky or visibly soiled.
2. Cloth gloves must be laundered before
			 being used when handling a different type of raw animal food, including,
			 without limitation, beef, fish, lamb, pork or poultry.
3. Linens, napkins and cloth napkins must be
			 laundered between each use.
4. Wet
			 wiping cloths must be laundered daily.
5. Dry wiping cloths must be laundered as
			 necessary to prevent the contamination of food and clean serving
			 utensils.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › LAUNDERING › Section 446.374 - Storage of soiled linens

Current through June 11, 2024
Soiled linens must be kept in clean, nonabsorbent receptacles
				or clean, washable laundry bags and stored and transported to prevent the
				contamination of food, clean equipment and utensils, and single-service and
				single-use articles.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › LAUNDERING › Section 446.375 - Storage of sanitized utensils and equipment (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.5 subsecs. 5.5.2, 5.5.4 & 5.5.5, eff.
				9-17-82-NAC A 5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › LAUNDERING › Section 446.376 - Mechanical washing of linens

Current through June 11, 2024
1. Except as
			 otherwise provided in subsection 2, linens must be mechanically
			 washed.
2. In food establishments
			 in which only wiping cloths are laundered, the wiping cloths may be laundered
			 in a mechanical washer, a sink designated only for laundering wiping cloths or
			 a warewashing or food preparation sink that is cleaned with an approved
			 method.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › LAUNDERING › Section 446.377 - On-premises laundry facilities

Current through June 11, 2024
1. Except as
			 otherwise provided in subsection 2, laundry facilities on the premises of a
			 food establishment must be used only for the washing and drying of items used
			 in the operation of the establishment.
2. Separate laundry facilities located on the
			 premises of a food establishment for the purpose of general laundering,
			 including, without limitation, for institutions providing boarding and lodging,
			 may also be used for laundering food establishment items.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION OF CLEAN EQUIPMENT, UTENSILS AND LINENS › Section 446.381 - Equipment and utensils: Air-drying required

Current through June 11, 2024
After cleaning and sanitizing, equipment and utensils:
1. Must be air-dried or used after adequate
			 draining before contact with food; and
2. May not be cloth-dried except that
			 utensils that have been air-dried may be polished with cloths that are
			 maintained clean and dry.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION OF CLEAN EQUIPMENT, UTENSILS AND LINENS › Section 446.382 - Wiping cloths: Air-drying

Current through June 11, 2024
Wiping cloths laundered in a food establishment that does not
				have a mechanical clothes dryer must be air-dried in a location and in a manner
				that prevents the contamination of food, equipment, utensils, linens,
				single-service and single-use articles and the wiping cloths. This section does
				not apply if wiping cloths are stored after laundering in a sanitizing
				solution.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION OF CLEAN EQUIPMENT, UTENSILS AND LINENS › Section 446.383 - Food-contact surfaces which require lubrication

Current through June 11, 2024
Lubricants must be applied to food-contact surfaces which
				require lubrication in a manner that does not contaminate the food-contact
				surfaces.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION OF CLEAN EQUIPMENT, UTENSILS AND LINENS › Section 446.384 - Equipment reassembly

Current through June 11, 2024
Equipment must be reassembled so that food-contact surfaces are
				not contaminated.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION OF CLEAN EQUIPMENT, UTENSILS AND LINENS › Section 446.385 - Handling and storage of articles designed for single use (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.5 subsecs. 5.5.6-5.5.8, eff. 9-17-82-NAC A
				5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION OF CLEAN EQUIPMENT, UTENSILS AND LINENS › Section 446.386 - Storage of cleaned and sanitized items

Current through June 11, 2024
1. Except as
			 otherwise provided in subsection 4, cleaned and sanitized equipment and
			 utensils, laundered linens, and single-service and single-use articles must be
			 stored:
(a) In a clean, dry
			 location;
(b) Where they are not
			 exposed to splashes, dust or other contamination; and
(c) At least 6 inches (15 centimeters) above
			 the floor.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION OF CLEAN EQUIPMENT, UTENSILS AND LINENS › Section 446.387 - Storage of cleaned and sanitized items: Where prohibited

Current through June 11, 2024
Cleaned and sanitized equipment and utensils, laundered linens,
				and single-service and single-use articles may not be stored:
1. In locker rooms;
2. In toilet rooms;
3. In garbage rooms;
4. In mechanical rooms;
5. Under sewer lines that are not shielded to
			 intercept potential drips;
6. Under
			 leaking water lines, including leaking automatic fire sprinkler heads or under
			 lines on which water has condensed;
7. Under open stairwells; or
8. Under other sources of
			 contamination.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION OF CLEAN EQUIPMENT, UTENSILS AND LINENS › Section 446.388 - Kitchenware and tableware

Current through June 11, 2024
1. Single-service
			 and single-use articles and cleaned and sanitized utensils must be handled,
			 displayed and dispensed so that contamination of food- and lip-contact surfaces
			 is prevented.
2. Knives, forks and
			 spoons that are not prewrapped must be presented so that only the handles are
			 touched by employees and by consumers if consumer self-service is
			 provided.
3. Except as otherwise
			 provided in subsection 2, single-service articles that are intended for food-
			 or lip-contact must be furnished for consumer self-service with the original
			 individual wrapper intact or from an approved dispenser.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION OF CLEAN EQUIPMENT, UTENSILS AND LINENS › Section 446.389 - Preset tableware

Current through June 11, 2024
1. Tableware that
			 is preset must be protected from contamination by being wrapped, covered or
			 inverted.
2. When tableware is
			 preset, exposed or unused settings must be:
(a) Removed when a consumer is seated;
			 or
(b) Cleaned and sanitized before
			 further use if the settings are not removed when a consumer is
			 seated.
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION OF CLEAN EQUIPMENT, UTENSILS AND LINENS › Section 446.390 - Articles for single use required when cleaning facilities not available

Current through June 11, 2024
A food establishment without facilities for cleaning and
				sanitizing kitchenware and tableware must provide or use only the
				following:
1. Single-use kitchenware;
2. Single-service articles;
3. Single-use articles for use by
			 food employees; and
4.
			 Single-service articles for use by consumers.
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.5 subsec. 5.5.9, eff. 9-17-82; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › PROTECTION OF CLEAN EQUIPMENT, UTENSILS AND LINENS › Section 446.391 - Removal and handling of soiled tableware

Current through June 11, 2024
Soiled tableware must be removed from consumer eating and
				drinking areas and handled so that clean tableware is not
				contaminated.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › WATER, WASTEWATER AND PLUMBING › Section 446.395 - Source of potable water

Current through June 11, 2024
1. Potable water of
			 a sufficient amount to meet the demands of a food establishment must be
			 obtained from an approved source that is permitted by the Division of
			 Environmental Protection of the State Department of Conservation and Natural
			 Resources or the local administrative authority.
2. Hot water generation and distribution
			 systems must be sufficient to meet the peak hot water demands throughout the
			 food establishment.
3. Water under
			 pressure must be provided to all fixtures, equipment and nonfood equipment that
			 are required to use water, except that water supplied to a temporary food
			 establishment or in response to a temporary interruption of a water supply need
			 not be under pressure.
Bd. of Health, Food
				Establishments Reg. Art. 6 §§ 6.1 & 6.2, eff. 9-17-82-NAC A
				9-16-92; 5-23-96; 10-30-97; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › WATER, WASTEWATER AND PLUMBING › Section 446.400 - Bottled and packaged potable water (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 6 § 6.3, eff. 9-17-82; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › WATER, WASTEWATER AND PLUMBING › Section 446.401 - Bottled drinking water

Current through June 11, 2024
Bottled drinking water used or sold in a food establishment
				must be obtained from approved sources.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › WATER, WASTEWATER AND PLUMBING › Section 446.405 - Water under pressure; system for hot water (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 6 § 6.4, eff. 9-17-82-NAC A 5-23-96; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › WATER, WASTEWATER AND PLUMBING › Section 446.407 - Alternative water supplies

Current through June 11, 2024
1. Potable water
			 must be made available for a mobile unit or for a temporary food establishment
			 without a permanent water supply by:
(a) A
			 supply of containers of commercially bottled drinking water;
(b) One or more closed portable water
			 containers;
(c) An enclosed
			 vehicular water tank;
(d) An
			 on-premises water storage tank; or
(e) Piping, tubing or hoses connected to an
			 adjacent approved source.
Nevada Administrative Code › Chapter 446 - Food Establishments › WATER, WASTEWATER AND PLUMBING › Section 446.410 - Steam which contacts food (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 6 § 6.5, eff. 9-17-82; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › WATER, WASTEWATER AND PLUMBING › Section 446.412 - Ornamental attractions of water

Current through June 11, 2024
1. An ornamental
			 attraction of water must be maintained in a clean condition to ensure that it
			 is free from algae, fungal and bacterial growth, insects and other invertebrate
			 organisms.
2. An ornamental
			 attraction of water must be separated from an area in which a customer walks or
			 sits by a partition, fence, planter, wall or other means approved by the health
			 authority.
Added to NAC by Bd. of
				Health, eff. 5-23-96
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › WATER, WASTEWATER AND PLUMBING › Section 446.415 - Disposal of sewage

Current through June 11, 2024
1. All sewage,
			 including liquid waste, must be disposed of in a manner approved by the health
			 authority.
2. Facilities for the
			 disposal of sewage which do not use water, including nonsewered toilets, are
			 prohibited except as permitted by the health authority for a temporary food
			 establishment which is in a remote area or because of special
			 situations.
Bd. of Health, Food
				Establishments Reg. Art. 7, eff. 9-17-82-NAC A 5-23-96; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › WATER, WASTEWATER AND PLUMBING › Section 446.420 - Plumbing

Current through June 11, 2024
All plumbing, including individual sewage disposal system
				piping, must be:
1. Properly sized,
			 installed and maintained in good repair by the owner of an
			 establishment;
2. Composed of
			 nontoxic materials;
3. Repaired in
			 accordance with applicable state or local law; and
4. Approved by the health
			 authority.
Bd. of Health, Food
				Establishments Reg. Art. 8 § 8.1, eff. 9-17-82-NAC A 9-16-92; 5-23-96;
				R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › WATER, WASTEWATER AND PLUMBING › Section 446.421 - Toilets

Current through June 11, 2024
1. If a food establishment is the only
			 occupant of a building, the establishment must have toilets which are
			 conveniently located within the building. Except as otherwise provided in this
			 chapter, if a food establishment occupies part of a building, the establishment
			 must have toilets which are conveniently located within the part which it
			 occupies. The toilets must be accessible to the employees of the establishment
			 at all times.
2. Except as
			 otherwise provided in subsection 3, a food establishment that provides public
			 seating must have separate rooms with toilets for males and females. As used in
			 this subsection, "public seating" includes seats, benches, stools and similar
			 furniture provided by the owner or operator of a building, mall or similar
			 operation for use by the food establishment and located within 25 feet of the
			 establishment.
3. If, in the
			 judgment of the health authority, no risk to public health will be created and
			 if site restrictions or architectural or historical preservation restrictions
			 make the installation of two toilet rooms infeasible within the building, the
			 food establishment may be permitted to install one toilet room for use by
			 males, females and employees, provided that the total seating affiliated with
			 the establishment, as described in subsection 2, does not exceed 15 total
			 seats.
4. If the provisions of
			 subsection 3 apply and the toilet facility serving the food establishment at
			 any time fails or becomes otherwise inoperable, the food establishment must
			 immediately cease operation, close for business and notify the health
			 authority. The food establishment must remain closed until the health authority
			 approves the food establishment to reopen.
5. Fixtures must be kept clean and in good
			 repair. A supply of toilet tissue must be provided at each toilet at all times.
			 Receptacles which are easy to clean must be provided for waste.
6. Exhaust fans and restroom facilities for
			 persons with a disability must be installed in all new facilities and in
			 existing facilities if the food establishment is extensively
			 remodeled.
7. Food establishments
			 are not required to supply toilets within the facility if all of the following
			 conditions are satisfied:
(a) Food is sold
			 only for consumption off the premises of the seller and at least 50 percent of
			 the food sold is prepackaged.
(b)
			 No preparation or manufacturing of food occurs on the premises.
(c) The food establishment is located in a
			 covered mall, casino, airport or similar location where toilet facilities are
			 located conveniently to the establishment and where indoor access
			 exists.
(d) A handwashing sink is
			 conveniently located as required by this chapter.
(e) The lease agreement of the food
			 establishment provides that the lessor will at all times provide clean and
			 appropriately stocked and maintained toilet facilities for employees of the
			 food establishment.
Nevada Administrative Code › Chapter 446 - Food Establishments › WATER, WASTEWATER AND PLUMBING › Section 446.422 - Toilets, urinals and fixtures

Current through June 11, 2024
1. Toilets and
			 urinals must be easy to clean. Trough-type urinals are prohibited.
2. Fixtures must be kept clean and in good
			 repair.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › WATER, WASTEWATER AND PLUMBING › Section 446.423 - Handwashing sinks: Generally

Current through June 11, 2024
1. Each handwashing
			 sink must have hot and cold water tempered by a mixing valve or combination
			 faucet. The hot water must be at a temperature of at least 100°F (37.8
			 °C).
2. A steam mixing valve
			 may not be used at a handwashing sink.
3. Any faucet which closes automatically,
			 closes slowly or is metered must provide a flow of water for at least 15
			 seconds without the need to reactivate the faucet.
4. Handwashing sinks, dispensers for soap,
			 devices for drying hands and all related fixtures must be easily cleanable and
			 must be kept clean and in good repair.
5. An automatic handwashing facility must be
			 installed in accordance with the manufacturer's instructions.
6. At least one handwashing sink for
			 convenient use by employees must be installed in the food preparation
			 area.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › WATER, WASTEWATER AND PLUMBING › Section 446.424 - Handwashing sinks: Availability and use

Current through June 11, 2024
1. A supply of
			 soap or detergent for cleaning hands and disposable towels or a hand drying
			 device as specified in this chapter must be available at each handwashing
			 sink.
2. A sign or poster that
			 notifies food employees to wash their hands must be provided at all handwashing
			 sinks used by food employees and must be clearly visible to all food
			 employees.
3. Handwashing sinks
			 must be accessible to employees at all times and may not be used for purposes
			 other than washing hands.
4. If
			 approved in advance by the health authority, when food exposure is limited and
			 handwashing sinks are not conveniently available, including, without
			 limitation, in some mobile food, vending machine or temporary food
			 establishments, employees may use chemically treated towelettes for
			 handwashing.
5. Unless otherwise
			 approved in advance by the health authority, a sink used for food preparation
			 or utensil washing or a cleaning sink may not be provided with handwashing aids
			 or devices such as soap and towels.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › WATER, WASTEWATER AND PLUMBING › Section 446.425 - Systems for potable and nonpotable water

Current through June 11, 2024
1. There may be
			 no cross connection between:
(a) The supply of
			 potable water; and
(b) Any water
			 which is nonpotable, or may be nonpotable, or any source of pollution by which
			 the potable water might become contaminated.
Nevada Administrative Code › Chapter 446 - Food Establishments › WATER, WASTEWATER AND PLUMBING › Section 446.426 - Water conditioning devices

Current through June 11, 2024
A water filter, screen and other water conditioning device
				installed on water lines must be designed and located to facilitate disassembly
				for periodic servicing and cleaning. A water filter element must be of the
				replaceable type.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › WATER, WASTEWATER AND PLUMBING › Section 446.427 - Mop sinks

Current through June 11, 2024
At least one mop sink or one curbed cleaning facility equipped
				with a floor drain must be provided and conveniently located for the cleaning
				of mops or similar wet-floor cleaning tools and for the disposal of mop water
				and similar liquid waste. Lavatories or sinks normally used for preparing food
				or washing utensils or equipment may not be used for this purpose.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › WATER, WASTEWATER AND PLUMBING › Section 446.428 - Water reservoirs of fogging devices

Current through June 11, 2024
1. A reservoir
			 that is used to supply water to a device such as a produce fogger must be:
(a) Maintained in accordance with the
			 manufacturer's specifications; and
(b) Cleaned in accordance with the
			 manufacturer's specifications or according to the procedures set forth in
			 subsection 2, whichever is more stringent.
Nevada Administrative Code › Chapter 446 - Food Establishments › WATER, WASTEWATER AND PLUMBING › Section 446.430 - Interceptors for grease

Current through June 11, 2024
1. If used, a
			 grease trap or interceptor must be easily accessible for cleaning and not
			 present a risk of contamination of food, food-contact surfaces, equipment or
			 utensils, including during cleaning or pumping operations. Grease interceptors
			 must be installed at any food establishment which generates grease that enters
			 a sewer system and where deemed necessary by the health authority or sewer
			 utility serving the establishment.
2. An interceptor for grease, rather than a
			 grease trap, must be the preferred method for the interception of grease from a
			 food establishment.
3. When the
			 location of a food establishment, or other mitigating circumstances, makes the
			 installation of a grease interceptor infeasible, the health authority may
			 approve the use of a grease trap.
Bd. of Health, Food
				Establishments Reg. Art. 8 § 8.5, eff. 9-17-82-NAC A 9-16-92; 5-23-96;
				1-30-98; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › WATER, WASTEWATER AND PLUMBING › Section 446.435 - Drains

Current through June 11, 2024
1. A direct connection must not exist between
			 the sewage system and a drain originating from equipment in which food,
			 portable equipment or utensils are placed, except where floor drains located in
			 refrigerated spaces are constructed as an integral part of the applicable
			 building.
2. If a dishwashing
			 machine is located within 5 feet (1.52 meters) of a floor drain with a trap,
			 the waste outlet for the dishwasher may be connected directly to the drain on
			 the side containing the inlet if the trap is properly vented.
3. Every drain, overflow or relief vent from
			 the water supply system must have an indirect connection to the waste system.
			 Drain lines from equipment must not discharge wastewater in a manner that
			 floods any floor or causes water to flow across any work area or area which is
			 difficult to clean.
4. All indirect
			 waste piping must discharge into the drainage system of the applicable building
			 through an airgap or airbreak. Where a drainage airgap is required by the
			 health authority, the minimum vertical distance as measured from the lowest
			 point of the indirect waste pipe or the fixture outlet to the flood-level rim
			 of the receptor must not be less than 1 inch (25.4 mm).
5. A floor drain must be provided in any area
			 where meat, fish or poultry is processed.
6. As used in this section:
(a) "Airbreak" means a physical separation,
			 including, without limitation, a low inlet into an indirect waste receptor from
			 a fixture, appliance or other device indirectly connected thereto.
(b) "Drainage airgap" means the unobstructed
			 vertical distance through the free atmosphere between:
(1) The lowest opening from a pipe, plumbing
			 fixture, appliance or appurtenance conveying waste to a receptor; and
(2) The flood-level rim of the
			 receptor.
Nevada Administrative Code › Chapter 446 - Food Establishments › WATER, WASTEWATER AND PLUMBING › Section 446.440 - Location of lines which carry waste (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 8 § 8.7, eff. 9-17-82-NAC A 9-16-92; 5-23-96;
				R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › WATER, WASTEWATER AND PLUMBING › Section 446.445 - Toilets

Current through June 11, 2024
1. If a food establishment is the only
			 occupant of a building, the establishment must have toilets which are
			 conveniently located within the building. Except as otherwise provided in this
			 chapter, if a food establishment occupies part of a building, the establishment
			 must have toilets which are conveniently located within the part which it
			 occupies. The toilets must be accessible to the employees of the establishment
			 at all times.
2. Except as
			 otherwise provided in subsection 3, a food establishment that provides public
			 seating must have separate rooms with toilets for males and females. As used in
			 this subsection, "public seating" includes seats, benches, stools and similar
			 furniture provided by the owner or operator of a building, mall or similar
			 operation for use by the food establishment and located within 25 feet of the
			 establishment.
3. If, in the
			 judgment of the health authority, no risk to public health will be created and
			 if site restrictions, architectural or historical preservation restrictions
			 make the installation of two toilet rooms infeasible within the building, the
			 establishment may be permitted to install one toilet room for use by males,
			 females and employees, provided that the total seating affiliated with the
			 establishment, as described in subsection 2, does not exceed 15 total
			 seats.
4. If the provisions of
			 subsection 3 apply and the toilet facility serving the food establishment at
			 any time fails or become otherwise inoperable, the food establishment must
			 immediately cease operation, close for business and notify the health
			 authority. The food establishment must remain closed until the health authority
			 approves the food establishment to reopen.
5. Fixtures must be kept clean and in good
			 repair. A supply of toilet tissue must be provided at each toilet at all times.
			 Receptacles which are easy to clean must be provided for waste.
6. Exhaust fans and restroom facilities for
			 persons with a disability must be installed in all new facilities and in
			 existing facilities if the food establishment is extensively
			 remodeled.
7. Food establishments
			 are not required to supply toilets within the facility if all of the following
			 conditions are satisfied:
(a) Food is sold
			 only for consumption off the premises of the seller and at least 50 percent of
			 the food sold is prepackaged.
(b)
			 No preparation or manufacturing of food occurs on the premises.
(c) The food establishment is located in a
			 covered mall, casino, airport or similar location where toilet facilities are
			 located conveniently to the establishment and where indoor access
			 exists.
(d) A handwashing sink is
			 conveniently located as required by this chapter.
(e) The lease agreement of the food
			 establishment provides that the lessor will at all times provide clean and
			 appropriately stocked and maintained toilet facilities for employees of the
			 food establishment.
Nevada Administrative Code › Chapter 446 - Food Establishments › WATER, WASTEWATER AND PLUMBING › Section 446.447 - Toilet facilities for special events (Repealed)

Current through June 11, 2024
Added to NAC by Bd. of
				Health, eff. 9-16-92; A 5-23-96; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › WATER, WASTEWATER AND PLUMBING › Section 446.450 - Sinks for washing hands (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 9 § 9.2 subsecs. 9.2.1-9.2.6, eff. 9-17-82-NAC A
				10-14-88; 5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › REFUSE, RECYCLABLES AND RETURNABLES › Section 446.451 - Indoor storage areas

Current through June 11, 2024
If located within the food establishment, a storage area for
				refuse, recyclables and returnables must meet the requirements set forth by the
				health authority.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › REFUSE, RECYCLABLES AND RETURNABLES › Section 446.452 - Outdoor storage areas

Current through June 11, 2024
1. An outdoor
			 storage surface for refuse, recyclables and returnables must be smooth and
			 durable, maintained in good repair and constructed of nonabsorbent material,
			 including, without limitation, concrete or asphalt, unless otherwise approved
			 by the health authority.
2. A drain
			 must be installed in an outdoor solid-waste staging area when such an area is
			 used:
(a) To store bin-type grease
			 receptacles or compactors not equipped with leak-proof drainage containment
			 compartments;
(b) To dispose of
			 liquid waste; or
(c) To rinse or
			 wet clean equipment, including, without limitation, solid waste containers,
			 storage bins, floor mats, mops and similar items.
Nevada Administrative Code › Chapter 446 - Food Establishments › REFUSE, RECYCLABLES AND RETURNABLES › Section 446.453 - Outdoor enclosures

Current through June 11, 2024
If used, an outdoor enclosure for refuse, recyclables and
				returnables must be constructed of durable and cleanable materials.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › REFUSE, RECYCLABLES AND RETURNABLES › Section 446.454 - Receptacles and waste handling units

Current through June 11, 2024
1. Except as
			 otherwise provided in subsection 2, receptacles and waste handling units for
			 refuse, recyclables and returnables, and for use with materials containing food
			 residue, must be durable, cleanable, insect and rodent resistant, leak proof
			 and nonabsorbent.
2. Plastic bags
			 and wet-strength paper bags may be used to line receptacles for storage inside
			 the food establishment or within closed outside receptacles.
3. Receptacles and waste handling units for
			 refuse, recyclables and returnables, including, without limitation, an on-site
			 compactor, must be installed so that the accumulation of debris and insect and
			 rodent attraction and harborage are minimized and effective cleaning is
			 facilitated around and, if the unit is not installed flush with the base pad,
			 under the receptacle or unit.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940