reglab/statecodes huggingface dataset:
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT AND UTENSILS › Section 446.213 - Return to work of food handler infected with Shigella spp. or Escherichia coli 0157:H7 (Repealed)

Current through June 11, 2024
Added to NAC by Bd. of
				Health, eff. 5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.935,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT AND UTENSILS › Section 446.214 - Return to work of food handler infected with hepatitis A virus (Repealed)

Current through June 11, 2024
Added to NAC by Bd. of
				Health, eff. 5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.935,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT AND UTENSILS › Section 446.215 - Materials for equipment and utensils (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.1 subsecs. 5.1.1-5.1.6, eff. 9-17-82-NAC A
				10-14-88; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT AND UTENSILS › Section 446.216 - Mollusk and crustacean shells

Current through June 11, 2024
Mollusk and crustacean shells may not be used more than once as
				serving containers.
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 AND UTENSILS › Section 446.217 - Multiuse kitchenware

Current through June 11, 2024
Multiuse kitchenware, including, without limitation, frying
				pans, griddles, sauce pans, cookie sheets and waffle bakers that have a
				perfluorocarbon resin coating, must be used with nonscoring or nonscratching
				utensils and cleaning aids.
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 AND UTENSILS › Section 446.218 - Exposed nonfood-contact surfaces of equipment

Current through June 11, 2024
Nonfood-contact surfaces of equipment which are exposed to
				splash, spillage or other food soiling or which require frequent cleaning must
				be constructed of a corrosion-resistant, nonabsorbent and smooth
				material.
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 AND UTENSILS › Section 446.219 - Single-service and single-use articles: Materials used

Current through June 11, 2024
Materials that are used to make single-service and single-use
				articles:
1. Must not:
(a) Allow the migration of deleterious
			 substances; or
(b) Impart colors,
			 odors or tastes to food; and
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT AND UTENSILS › Section 446.220 - Articles designed for single use (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.1 subsecs. 5.1.7 & 5.1.8, eff.
				9-17-82-NAC A 10-14-88; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT AND UTENSILS › Section 446.221 - Single-service and single-use articles: Reuse prohibited

Current through June 11, 2024
Single-service and single-use articles must not be
				reused.
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 AND UTENSILS › Section 446.222 - Multiuse food-contact surfaces

Current through June 11, 2024
1. Multiuse
			 food-contact surfaces must be:
(a)
			 Smooth;
(b) Free of breaks, open
			 seams, cracks, chips, inclusions, pits and similar imperfections;
(c) Free of sharp internal angles, corners
			 and crevices;
(d) Finished to have
			 smooth welds and joints; and
(e)
			 Except as otherwise provided in subsection 2, accessible for cleaning and
			 inspection by one of the following methods:
(1) Without being disassembled;
(2) Disassembling without the use of tools;
			 or
(3) Easy disassembling with the
			 use of handheld tools commonly available to maintenance and cleaning personnel,
			 including, without limitation, screwdrivers, pliers, open-end wrenches and
			 Allen wrenches.
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT AND UTENSILS › Section 446.223 - CIP equipment

Current through June 11, 2024
1. CIP equipment
			 must be designed and constructed so that:
(a)
			 Cleaning and sanitizing solutions circulate throughout a fixed system and
			 contact all interior food-contact surfaces; and
(b) The system is self-draining or capable of
			 being completely drained of cleaning and sanitizing solutions; and
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT AND UTENSILS › Section 446.224 - "V" type threads

Current through June 11, 2024
Except for hot oil cooking or filtering equipment, "V" type
				threads may not be used on 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 › EQUIPMENT AND UTENSILS › Section 446.225 - Shelves

Current through June 11, 2024
1. All shelves located in refrigerators and
			 freezers must be made of metal or plastic with surfaces which can be easily
			 cleaned and must be completely portable or, for a walk-in refrigerator or
			 freezer, have wheels attached. These shelves may not be covered with aluminum
			 foil, metal sheets or any other material that prevents the circulation of air
			 within a refrigerator or freezer.
2. Shelves located in areas for dry storage
			 may be made of wood which has been rendered nonabsorbent by a paint or sealant
			 that:
(a) Is of a light color;
(b) Can be cleaned repeatedly; and
(c) Has been approved by the health
			 authority.
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT AND UTENSILS › Section 446.226 - Hot oil filtering equipment

Current through June 11, 2024
Hot oil filtering equipment must meet industry standards for
				construction and cleaning and must be readily accessible for filter replacement
				and cleaning of the filter.
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 AND UTENSILS › Section 446.227 - Can openers

Current through June 11, 2024
Cutting or piercing parts of can openers must be readily
				removable for cleaning and for replacement.
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 AND UTENSILS › Section 446.228 - Nonfood-contact surfaces

Current through June 11, 2024
Nonfood-contact surfaces must be free of unnecessary ledges,
				projections and crevices, and be designed and constructed to allow easy
				cleaning and to facilitate maintenance.
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 AND UTENSILS › Section 446.229 - Kick plates

Current through June 11, 2024
Kick plates must be designed so that the areas behind them are
				accessible for inspection and cleaning by being easily removable or capable of
				being rotated open without unlocking equipment doors, if any.
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 AND UTENSILS › Section 446.230 - Equipment and utensils required to be durable (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.2 subsec. 5.2.1, eff. 9-17-82; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT AND UTENSILS › Section 446.231 - Filters and grease extracting equipment

Current through June 11, 2024
Filters or other grease extracting equipment must be designed
				to be readily removable for cleaning and replacement if not designed to be
				cleaned-in-place.
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 AND UTENSILS › Section 446.232 - Food temperature measuring devices: Construction

Current through June 11, 2024
Food temperature measuring devices may not have sensors or
				stems constructed of glass, except that thermometers with glass sensors or
				stems that are encased in a shatterproof coating, including, without
				limitation, candy thermometers, may be used.
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 AND UTENSILS › Section 446.233 - Food temperature measuring devices: Availability

Current through June 11, 2024
1. Food temperature measuring devices must be
			 provided and readily accessible for use in ensuring attainment and maintenance
			 of food temperatures.
2. A food
			 temperature measuring device with a suitable small diameter probe that is
			 designed to measure the temperature of thin masses must be provided and readily
			 accessible to accurately measure the temperature in thin foods, including,
			 without limitation, meat patties and fish filets.
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 AND UTENSILS › Section 446.234 - Food temperature measuring devices: Accuracy

Current through June 11, 2024
1. Food temperature measuring devices that
			 are scaled only in Celsius (°C) or dually scaled in Celsius and Fahrenheit
			 must be accurate to plus or minus 1°C in the intended range of
			 use.
2. Food temperature measuring
			 devices that are scaled only in Fahrenheit must be accurate to plus or minus
			 2°F in the intended range of use.
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 AND UTENSILS › Section 446.235 - Surfaces which may contact food (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.2 subsecs. 5.2.2 & 5.2.8, eff.
				9-17-82-NAC A 10-14-88; 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 › EQUIPMENT AND UTENSILS › Section 446.236 - Ambient air and water temperature measuring devices

Current through June 11, 2024
1. Ambient air and water temperature
			 measuring devices that are scaled in Celsius (°C) or dually scaled in
			 Celsius and Fahrenheit must be designed to be easily readable and accurate to
			 plus or minus 1.5 °C in the intended range of use.
2. Ambient air and water temperature
			 measuring devices that are scaled only in Fahrenheit must be accurate to plus
			 or minus 3°F in the intended range of use.
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 AND UTENSILS › Section 446.237 - Temperature measuring devices for certain equipment

Current through June 11, 2024
1. In a mechanically refrigerated or hot food
			 storage unit, the sensor of a temperature measuring device must be located to
			 measure the air temperature or a simulated product temperature in the warmest
			 part of a mechanically refrigerated unit and in the coolest part of a hot food
			 storage unit.
2. Except as
			 otherwise provided in subsection 3, cold or hot holding equipment used for
			 potentially hazardous food (time/temperature control for safety food) must be
			 designed to include, and must be equipped with, at least one integral or
			 permanently affixed temperature measuring device that is located to allow easy
			 viewing of the device's temperature display.
3. The provisions of subsection 2 do not
			 apply to equipment for which the placement of a temperature measuring device is
			 not a practical means for measuring the ambient air surrounding the food
			 because of the design, type and use of the equipment, including, without
			 limitation, calrod units, heat lamps, cold plates, bainmaries, steam tables,
			 insulated food transport containers and salad bars.
4. Temperature measuring devices must be
			 designed to be easily readable.
5.
			 Food temperature measuring devices and water temperature measuring devices on
			 warewashing machines must have a numerical scale, printed record or digital
			 readout in increments no greater than 2°F or 1°C in the intended range
			 of use.
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 AND UTENSILS › Section 446.239 - Exhaust ventilation hood systems

Current through June 11, 2024
Exhaust ventilation hood systems in food preparation and
				warewashing areas, including, without limitation, components such as hoods,
				fans, guards and ducting, must be designed to prevent grease or condensation
				from draining or dripping onto food, equipment, utensils, linens, 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 › EQUIPMENT AND UTENSILS › Section 446.240 - Surfaces which do not contact food (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.2 subsec. 5.2.12, eff. 9-17-82-NAC A
				10-14-88; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT AND UTENSILS › Section 446.241 - Equipment compartments subject to accumulation of moisture

Current through June 11, 2024
Equipment compartments that are subject to accumulation of
				moisture because of conditions such as condensation, food or beverage drip or
				water from melting ice must be sloped to an outlet that allows complete
				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 › EQUIPMENT AND UTENSILS › Section 446.242 - Equipment coverings, lids, openings and joints

Current through June 11, 2024
1. A
			 cover or lid for equipment must overlap the opening and be sloped to
			 drain.
2. An opening located within
			 the top of a unit of equipment that is designed for use with a cover or lid
			 must be flanged upward at least 2/10 inch (5 millimeters).
3. Except as otherwise provided in subsection
			 4, fixed piping, temperature measuring devices, rotary shafts and other parts
			 extending into equipment must be provided with a watertight joint at the point
			 where the particular item enters the equipment.
4. If a watertight joint is not provided:
(a) The piping, temperature measuring
			 devices, rotary shafts and other parts extending through the openings must be
			 equipped with an apron designed to deflect condensation, drips and dust from
			 the openings into the food; and
(b)
			 The opening must be flanged as provided pursuant to subsection 2.
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT AND UTENSILS › Section 446.243 - Equipment that dispenses or vends liquid food or ice in unpackaged form

Current through June 11, 2024
In equipment that dispenses or vends liquid food or ice in an
				unpackaged form:
1. The delivery tube,
			 chute, orifice and splash surfaces directly above the container receiving the
			 food must be designed in a manner, including, without limitation, with
			 barriers, baffles or drip aprons, so that drips from condensation and splashes
			 are diverted from the opening of the container receiving the food.
2. The delivery tube or chute and orifice of
			 the equipment must be protected from manual contact, such as by being
			 recessed.
3. The delivery tube or
			 chute and orifice of the equipment used to vend liquid food or ice in an
			 unpackaged form to self-service consumers must be designed so that the delivery
			 tube or chute and orifice are protected from dust, insects, rodents and other
			 contamination by a self-closing door if the equipment is:
(a) Located in an outside area that does not
			 otherwise afford the protection of an enclosure against the rain, windblown
			 debris, insects, rodents and other contaminants which are present in the
			 environment; or
(b) Available for
			 self-service during hours when it is not under the full-time supervision of a
			 food employee.
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT AND UTENSILS › Section 446.244 - Equipment containing bearings and gears that require lubricants

Current through June 11, 2024
Equipment containing bearings and gears that require lubricants
				must be designed and constructed so the lubricant cannot leak, drip or be
				forced into food or onto 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 › EQUIPMENT AND UTENSILS › Section 446.245 - Threads in equipment (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.2 subsec. 5.2.3, eff. 9-17-82; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT AND UTENSILS › Section 446.246 - Beverage cooling devices

Current through June 11, 2024
Except for cold plates that are constructed integrally with an
				ice storage bin, beverage tubing and cold-plate beverage cooling devices may
				not be installed in contact with stored ice.
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 AND UTENSILS › Section 446.247 - Liquid waste drain lines

Current through June 11, 2024
Liquid waste drain lines may not pass through an ice machine or
				ice storage bin.
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 AND UTENSILS › Section 446.248 - Molluscan shellfish life-support system display tanks

Current through June 11, 2024
1. Except as otherwise provided in subsection
			 2, molluscan shellfish life-support system display tanks may not be used to
			 store or display shellfish which are offered for human consumption and must be
			 conspicuously marked so it is obvious to the consumer that the shellfish are
			 for display only.
2. Molluscan
			 shellfish life-support system display tanks that are used to store or display
			 shellfish which are offered for human consumption must be operated and
			 maintained in accordance with approval of a waiver from the health authority
			 and with an HACCP plan which:
(a) Is
			 submitted by the permit holder and approved in advance by the health authority;
			 and
(b) Ensures that:
(1) Water used with fish other than molluscan
			 shellfish does not flow into the molluscan tank;
(2) The safety and quality of the shellfish
			 as they were received are not compromised by the use of the tank; and
(3) The identity of the source of the
			 shellstock is retained as specified in this chapter.
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT AND UTENSILS › Section 446.249 - Cased or overwrapped lot handling apparatuses

Current through June 11, 2024
Apparatuses, including, without limitation, dollies, pallets,
				racks and skids used to store and transport large quantities of packaged foods
				received from a supplier in a cased or overwrapped lot, must be designed to be
				moved by hand or by conveniently available apparatuses such as hand trucks and
				forklifts.
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 AND UTENSILS › Section 446.250 - Lubricants for equipment (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.2 subsec. 5.2.4, eff. 9-17-82; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT AND UTENSILS › Section 446.251 - Food equipment: Compliance with chapter

Current through June 11, 2024
Only food equipment that is certified or classified for
				sanitation by an American National Standards Institute accredited certification
				program is deemed to comply with the provisions of this chapter.
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 AND UTENSILS › Section 446.252 - Food equipment: Cooling, heating and holding capacities

Current through June 11, 2024
Equipment for cooling and heating food, and holding cold and
				hot food, must be sufficient in number and capacity to provide food
				temperatures as specified in this chapter.
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 AND UTENSILS › Section 446.253 - Food dispensing utensils

Current through June 11, 2024
A food dispensing utensil must be available for each container
				displayed at a consumer self-service unit, including, without limitation, a
				buffet or salad bar.
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 AND UTENSILS › Section 446.254 - Test kits and other devices for measuring sanitizing solutions

Current through June 11, 2024
A test kit or other device that accurately measures the
				concentration in (ppm) of all sanitizing solutions must 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 › EQUIPMENT AND UTENSILS › Section 446.255 - Tubes for beverages (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.2 subsecs. 5.2.5-5.2.7, 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 › EQUIPMENT AND UTENSILS › Section 446.260 - Cleaning of equipment fixed in place (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.2 subsecs. 5.2.9 & 5.2.10, 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 › EQUIPMENT AND UTENSILS › Section 446.265 - Indicating thermometers for food; devices for measuring food temperature (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.2 subsec. 5.2.11, 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 › EQUIPMENT AND UTENSILS › Section 446.270 - Hoods for ventilation; filters for grease (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.2 subsec. 5.2.13, eff. 9-17-82; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT: LOCATION AND INSTALLATION › Section 446.271 - Storage cabinets; mechanical clothes washers and dryers: Location

Current through June 11, 2024
1. A cabinet used for the storage of food, or
			 a cabinet that is used to store cleaned and sanitized equipment and utensils,
			 laundered linens, and single-service and single-use articles, may not be
			 located:
(a) In locker rooms;
(b) In toilet rooms;
(c) In garbage rooms;
(d) In mechanical rooms;
(e) Under sewer lines that are not shielded
			 to intercept potential drips;
(f)
			 Under leaking water lines, including leaking automatic fire sprinkler heads, or
			 under lines on which water has condensed;
(g) Under open stairwells; or
(h) Under other sources of
			 contamination.
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT: LOCATION AND INSTALLATION › Section 446.273 - Fixed equipment: Installation

Current through June 11, 2024
1. Equipment that
			 is fixed because it is not easily movable must be installed so that it is:
(a) Spaced to allow access for cleaning along
			 the sides, and behind and above the equipment;
(b) Spaced from adjoining equipment, walls
			 and ceilings at a distance of not more than 1/32 inch (1 millimeter);
			 or
(c) Sealed to adjoining
			 equipment or walls, if the equipment is exposed to spillage or
			 seepage.
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT: LOCATION AND INSTALLATION › Section 446.275 - Requirements for installation and maintenance of equipment installed before and after certain dates (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.2 subsec. 5.2.14, eff. 9-17-82-NAC A
				10-14-88; 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 › EQUIPMENT: LOCATION AND INSTALLATION › Section 446.276 - Fixed equipment: Elevation and clearance space

Current through June 11, 2024
1. Except as otherwise provided in
			 subsections 2 and 3, floor-mounted equipment that is not easily movable must be
			 sealed to the floor or elevated on legs which provide a clearance of at least 6
			 inches (15 centimeters) between the floor and the equipment.
2. If no part of the floor under the
			 floor-mounted equipment is more than 6 inches (15.24 centimeters) from the
			 point of cleaning access, the clearance space may be only 4 inches (10.16
			 centimeters).
3. This section does
			 not apply to display shelving units, display refrigeration units and display
			 freezer units located in the consumer shopping areas of a retail food store if
			 the floor under the units is maintained in a clean condition.
4. Except as otherwise provided in subsection
			 5, counter-mounted equipment that is not easily movable must be elevated on
			 legs that provide a clearance of at least 4 inches (10.16 centimeters) between
			 the table and the equipment.
5. The
			 clearance space between the table and counter-mounted equipment may be:
(a) Three inches (7.62 centimeters) if the
			 horizontal distance of the tabletop under the equipment is not more than 20
			 inches (50.80 centimeters) from the point of access for cleaning; or
(b) Two inches (5.08 centimeters) if the
			 horizontal distance of the tabletop under the equipment is not more than 3
			 inches (7.62 centimeters) from the point of access for cleaning.
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT: LOCATION AND INSTALLATION › Section 446.277 - Condenser units: Installation

Current through June 11, 2024
If a condenser unit is an integral component of equipment, the
				condenser unit must be separated from the food and food storage space by a
				dustproof barrier.
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: LOCATION AND INSTALLATION › Section 446.279 - Maintenance and repair

Current through June 11, 2024
1. Equipment must
			 be maintained in a state of good repair and condition.
2. Equipment components, including, without
			 limitation, doors, seals, hinges, fasteners and kick plates, must be kept
			 intact, tight and adjusted in accordance with the manufacturer's
			 specifications.
3. Cutting or
			 piercing parts of can openers must be kept sharp to minimize the creation of
			 metal fragments that can contaminate food when the container is
			 opened.
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: LOCATION AND INSTALLATION › Section 446.280 - Location of equipment (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.3 subsec. 5.3.1, eff. 9-17-82; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT: LOCATION AND INSTALLATION › Section 446.285 - Equipment mounted on table or counter (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.3 subsecs. 5.3.2 & 5.3.3, 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 › EQUIPMENT: LOCATION AND INSTALLATION › Section 446.290 - Equipment mounted on floor (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.3 subsecs. 5.3.4 & 5.3.5, eff. 9-17-82;
				R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT: LOCATION AND INSTALLATION › Section 446.295 - Spaces between equipment (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.3 subsecs. 5.3.6 & 5.3.7, eff. 9-17-82;
				R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › EQUIPMENT: LOCATION AND INSTALLATION › Section 446.300 - Cleaning tableware, kitchenware, utensils and other equipment (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.4 subsecs. 5.4.1 & 5.4.2, eff.
				9-17-82-NAC A 10-14-88; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › WAREWASHING AND WAREWASHING EQUIPMENT › Section 446.301 - Warewashing: Cleaning agents

Current through June 11, 2024
When used for warewashing, the wash compartment of a sink,
				mechanical warewasher or wash receptacle of alternative manual warewashing
				equipment must contain a wash solution of soap, detergent, acid cleaner,
				alkaline cleaner, degreaser, abrasive cleaner or other cleaning agent,
				according to the cleaning agent manufacturer's label instructions.
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 446.302 - Warewashing: Sanitizing solutions

Current through June 11, 2024
The washing, rinsing and sanitizing solutions must be
				maintained clean.
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 446.303 - Warewashing: Chemical sanitizers

Current through June 11, 2024
A chemical sanitizer used in a sanitizing solution for a manual
				or mechanical operation at approved exposure times must meet the sanitizer
				criteria specified in this chapter and must be used as follows:
1. A chlorine solution must have a minimum
			 temperature based on the concentration and pH of the solution as listed in the
			 following chart:
Minimum Concentration
Minimum Temperature
mg/L
pH 10 or less °F (°C)
pH 8 or less °F (°C)
25
120°F (48.9 °C)
120°F (48.9 °C)
50
100°F (37.8 °C)
75°F (23.9 °C)
100
55°F (12.8 °C)
55°F (12.8 °C)
2. An
			 iodine solution must have:
(a) A minimum
			 temperature of 68°F (20°C);
(b) A pH of 5.0 or less or a pH not higher
			 than the level for which the manufacturer specifies the solution is effective;
			 and
(c) A concentration between
			 12.5 mg/L and 25 mg/L.
Nevada Administrative Code › Chapter 446 - Food Establishments › WAREWASHING AND WAREWASHING EQUIPMENT › Section 446.304 - Warewashing machines: Data plates

Current through June 11, 2024
A warewashing machine must be provided with an easily
				accessible and readable data plate affixed to the machine by the manufacturer
				that indicates the machine's design and operation specifications including
				the:
1. Temperatures required for
			 washing, rinsing and sanitizing;
2.
			 Pressure required for the fresh water sanitizing rinse, unless the machine is
			 designed to use only a pumped sanitizing rinse; and
3. Conveyor speed for conveyor machines or
			 cycle time for stationary rack machines.
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 446.305 - Equipment and utensils used to prepare potentially hazardous foods (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.4 subsec. 5.4.3, 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 446.306 - Warewashing machines: Wash and rinse tanks

Current through June 11, 2024
Warewashing machine wash and rinse tanks must be equipped with
				baffles, curtains or other means to minimize internal cross-contamination of
				the solutions in wash and rinse tanks.
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 446.307 - Warewashing machines: Ventilation hood systems and devices

Current through June 11, 2024
Ventilation hood systems and devices must be sufficient in
				number and capacity to prevent grease or condensation from collecting on walls
				and ceilings.
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 446.308 - Warewashing machines: Temperature measuring devices

Current through June 11, 2024
A warewashing machine must be equipped with a temperature
				measuring device that indicates the temperature of the water:
1. In each wash and rinse tank; and
2. As the water enters the hot water
			 sanitizing final rinse manifold or in the chemical sanitizing solution
			 tank.
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 446.309 - Warewashing machines: Dispensing of detergents and sanitizers

Current through June 11, 2024
A warewashing machine that is installed after December 18,
				2013, must be equipped to:
1.
			 Automatically dispense detergents and sanitizers; and
2. Incorporate a visual means to verify that
			 detergents and sanitizers are delivered or a visual or audible alarm to signal
			 if the detergents and sanitizers are not delivered to the respective washing
			 and sanitizing cycles.
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 446.310 - Cleaning of grills (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.4 subsec. 5.4.4, 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 446.311 - Warewashing machines: Hot water sanitizing rinse

Current through June 11, 2024
1.
			 Except as otherwise provided in subsection 2:
(a) Warewashing machines that provide a fresh
			 hot water sanitizing rinse must be equipped with a pressure gauge or similar
			 device, including, without limitation, a transducer, which measures and
			 displays the water pressure in the supply line immediately before entering the
			 warewashing machine; and
(b) If the
			 flow-pressure measuring device is upstream of the fresh hot water sanitizing
			 rinse control valve, the device must be mounted in a 1/4 inch or 6.4 millimeter
			 Iron Pipe Size (IPS) valve.
Nevada Administrative Code › Chapter 446 - Food Establishments › WAREWASHING AND WAREWASHING EQUIPMENT › Section 446.312 - Warewashing machines: Operation and maintenance

Current through June 11, 2024
1. A
			 warewashing machine and its auxiliary components must be operated in accordance
			 with the machine's data plate and other manufacturer's instructions.
2. A warewashing machine's conveyor speed or
			 automatic cycle times must be maintained so as to be accurately timed in
			 accordance with the manufacturer's specifications.
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 446.313 - Warewashing machines: Loading of soiled items

Current through June 11, 2024
Soiled items to be cleaned in a warewashing machine must be
				loaded into racks, trays or baskets or onto conveyors in a position
				that:
1. Exposes the items to the
			 unobstructed spray from all cycles; and
2. Allows the items to drain.
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 446.314 - Mechanical warewashing: Temperature of hot water sanitizing rinse

Current through June 11, 2024
1. Except as otherwise provided in subsection
			 2, in a mechanical operation the temperature of the fresh hot water sanitizing
			 rinse as it enters the manifold must not be more than 194°F (90°C) or
			 less than:
(a) For a stationary rack, single
			 temperature machine, 165°F (73.9 °C); or
(b) For all other machines, 180°F (82.2
			 °C).
Nevada Administrative Code › Chapter 446 - Food Establishments › WAREWASHING AND WAREWASHING EQUIPMENT › Section 446.315 - Cleaning of equipment which does not contact food (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.4 subsec. 5.4.5, 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 446.316 - Mechanical warewashing equipment: Flow pressure of hot water sanitizing rinse

Current through June 11, 2024
The flow pressure of the fresh hot water sanitizing rinse in a
				warewashing machine as measured in the water line immediately downstream or
				upstream from the fresh hot water sanitizing rinse control valve must be within
				the range specified on the machine manufacturer's data plate and may not be
				less than 5 pounds per square inch (35 kilopascals) or more than 30 pounds per
				square inch (200 kilopascals).
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 446.317 - Mechanical warewashing equipment: Pressure measuring devices for hot water sanitizing rinse

Current through June 11, 2024
Pressure measuring devices that display the pressures in the
				water supply line for the fresh hot water sanitizing rinse must have increments
				of 1 pound per square inch (7 kilopascals) or smaller and must be accurate to
				plus or minus 2 pounds per square inch (plus or minus 14 kilopascals) in the 15
				to 25 pounds per square inch (100-170 kilopascals) range.
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 446.318 - Maintenance and cleaning of fogger for produce (Repealed)

Current through June 11, 2024
Added to NAC by Bd. of
				Health, eff. 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 446.319 - Mechanical warewashing equipment: Spray-type warewashers

Current through June 11, 2024
1. The temperature of the wash solution in
			 spray-type warewashers that use hot water to sanitize may not be less than:
(a) For a stationary rack, single temperature
			 machine, 165°F (73.9 °C);
(b) For a stationary rack, dual temperature
			 machine, 150°F (65.6 °C);
(c) For a single tank, conveyor, dual
			 temperature machine, 160°F (71.1 °C); or
(d) For a multitank, conveyor,
			 multitemperature machine, 150°F (65.6 °C).
Nevada Administrative Code › Chapter 446 - Food Establishments › WAREWASHING AND WAREWASHING EQUIPMENT › Section 446.320 - Cloths used to wipe up food (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.4 subsecs. 5.4.6 & 5.4.7, 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 › WAREWASHING AND WAREWASHING EQUIPMENT › Section 446.321 - Manual warewashing: Temperature of wash solution

Current through June 11, 2024
The temperature of the wash solution in manual warewashing
				equipment must be maintained at not less than 110°F (43.3 °C) or the
				temperature specified on the cleaning agent manufacturer's label
				instructions.
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 446.322 - Manual warewashing: Detergent-sanitizers

Current through June 11, 2024
If a detergent-sanitizer is used to sanitize in a cleaning and
				sanitizing procedure where there is no distinct water rinse between the washing
				and sanitizing steps, the agent applied in the sanitizing step must be the same
				detergent-sanitizer that is used in the washing step.
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 446.323 - Manual warewashing: Temperature for hot water sanitizing

Current through June 11, 2024
If immersion in hot water is used for sanitizing in a manual
				operation, the temperature of the water must be maintained at 171°F (77.2
				°C) or above.
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 446.324 - Manual warewashing equipment: Requirements for hot water sanitizing

Current through June 11, 2024
If hot water is used for sanitization in manual warewashing
				operations, the sanitizing compartment of the sink must be:
1. Designed with an integral heating device
			 that is capable of maintaining water at a temperature not less than 171°F
			 (77.2 °C); and
2. Provided with
			 a rack or basket to allow complete immersion of equipment and utensils into the
			 hot water.
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 446.325 - Washing of utensils and equipment (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.4 subsecs. 5.4.8-5.4.11, 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 446.326 - Manual warewashing equipment: Methods for determining concentration of sanitizing rinse

Current through June 11, 2024
Concentration of the sanitizing solution must be accurately
				determined by using a test kit, test strips or other approved device.
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 446.327 - Manual warewashing equipment: Temperature measuring devices

Current through June 11, 2024
In manual warewashing operations, a temperature measuring
				device must be provided and readily accessible for frequently measuring the
				washing and sanitizing temperatures.
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 446.328 - Manual warewashing equipment: Sinks; alternative equipment

Current through June 11, 2024
1. Except as otherwise provided in subsection
			 3, a sink with at least three compartments must be provided for manually
			 washing, rinsing and sanitizing equipment and utensils.
2. Sink compartments must be large enough to
			 accommodate immersion of the largest equipment and utensils. If equipment or
			 utensils are too large for the warewashing sink, a warewashing machine or
			 alternative equipment, as provided in subsection 3, must be used.
3. Alternative manual warewashing equipment
			 may be used when there are special cleaning needs or constraints and its use is
			 approved by the health authority. Alternative manual warewashing equipment may
			 include:
(a) High-pressure detergent
			 sprayers;
(b) Low- or line-pressure
			 spray detergent foamers;
(c) Other
			 task-specific cleaning equipment;
(d) Brushes or other implements;
(e) Two-compartment sinks in accordance with
			 the requirements of subsections 4 and 5; and
(f) Receptacles that substitute for the
			 compartments of a multicompartment sink.
Nevada Administrative Code › Chapter 446 - Food Establishments › WAREWASHING AND WAREWASHING EQUIPMENT › Section 446.329 - Alternative manual warewashing: Procedure

Current through June 11, 2024
If washing in sink compartments or a warewashing machine is
				impractical, such as when the equipment is fixed or the utensils are too large,
				washing must be done by using alternative manual warewashing equipment as
				follows:
1. Equipment must be
			 disassembled as necessary to allow access of the detergent solution to all
			 parts;
2. Equipment components and
			 utensils must be scraped or rough cleaned to remove food particle accumulation;
			 and
3. Equipment and utensils must
			 be washed 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 › WAREWASHING AND WAREWASHING EQUIPMENT › Section 446.330 - Sequence of manual washing (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 5 § 5.4 subsec. 5.4.12, 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 446.331 - Warewashing sinks

Current through June 11, 2024
1. A warewashing
			 sink must not be used for handwashing.
2. If a warewashing sink is used to wash
			 wiping cloths, wash produce or thaw food, the sink must be cleaned and
			 sanitized before and after each such use.
Added to NAC by Bd. of
				Health by R069-10, eff. 12-18-2013
NRS
				  439.200,
				  446.940