reglab/statecodes huggingface dataset:
Nevada Administrative Code › Chapter 446 - Food Establishments › POISONOUS AND TOXIC MATERIALS › Section 446.621 - Limitations on materials allowed in establishment

Current through June 11, 2024
Only those poisonous or toxic materials that are required for
				the operation and maintenance of a food establishment, including, without
				limitation, for the cleaning and sanitizing of equipment and utensils and the
				control of insects and rodents, may be allowed in a food establishment. This
				section does not apply to packaged poisonous or toxic materials that are
				offered for retail sale.
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 › POISONOUS AND TOXIC MATERIALS › Section 446.622 - Chemical antimicrobials: Use

Current through June 11, 2024
Chemical sanitizers and other chemical antimicrobials applied
				to food-contact surfaces must be used in accordance with the manufacturer's
				instructions as listed on the product label.
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 › POISONOUS AND TOXIC MATERIALS › Section 446.623 - Chemicals for washing or peeling fruits and vegetables: Use; approval required

Current through June 11, 2024
Chemicals used to wash or peel raw, whole fruits and vegetables
				must be used in accordance with the manufacturer's instructions as listed on
				the product label and approved 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 › POISONOUS AND TOXIC MATERIALS › Section 446.624 - Drying agents used for sanitization: Use; approval required

Current through June 11, 2024
Drying agents used in conjunction with sanitization must be
				used in accordance with the manufacturer's instructions as listed on the
				product label and approved 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 › POISONOUS AND TOXIC MATERIALS › Section 446.625 - Animals on premises prohibited; exceptions

Current through June 11, 2024
1.
			 Except as otherwise provided in this section, live animals, including birds and
			 turtles, are not allowed on the premises of a food establishment or on adjacent
			 areas under the control of the permit holder for the operation of the food
			 establishment. Edible fish or decorative fish in aquariums, shellfish or
			 crustacea on ice or under refrigeration, and shellfish and crustacea in a
			 display tank may be present on the premises of a food establishment if food,
			 equipment, utensils, linens or unwrapped articles designed for a single service
			 or a single use are not contaminated.
2. Dogs accompanying security or police
			 officers are permitted in offices, storage areas and dining areas. Sentry dogs
			 may be permitted to run loose in outside fenced areas for security reasons.
			 Service animals accompanying persons with a visual, aural or physical
			 disability , or trainers who are training service animals, are permitted in
			 dining or sales areas.
3. Service
			 animals are not allowed in shopping carts or on the benches, seats or tables of
			 a food establishment.
4. Food
			 handlers must not care for or handle any pets while on duty.
5. Live or dead fish bait must be stored
			 separately from food or food products in retail stores.
6. Therapy and comfort animals are not
			 allowed in food establishments.
Bd. of Health, Food
				Establishments Reg. Art. 16 § 16.2 subsecs. 16.2.10 & 16.2.11, 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 › POISONOUS AND TOXIC MATERIALS › Section 446.626 - Boiler water additives

Current through June 11, 2024
Chemicals used as boiler water additives must meet the
				requirements specified in
				21 C.F.R. §
									173.310, "Boiler water additives."
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 › POISONOUS AND TOXIC MATERIALS › Section 446.627 - Lubricants

Current through June 11, 2024
1. Lubricants must meet the requirement
			 specified in
			 21 C.F.R.
			 178.3570, "Lubricants with incidental food
			 contact," if they are used on food-contact surfaces, on bearings and gears
			 located on or within food-contact surfaces, or on bearings and gears which are
			 located so that lubricants may leak, drip or be forced into food or onto
			 food-contact surfaces.
2. Equipment
			 with bearings and gears that require unsafe lubricants must be designed and
			 constructed so that 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 › POISONOUS AND TOXIC MATERIALS › Section 446.628 - Medicines: Restrictions and storage

Current through June 11, 2024
1. Except for
			 medicines that are stored or displayed for retail sale, only those medicines
			 that are necessary for the health of employees must be allowed in a food
			 establishment.
2. Medicines that
			 are in a food establishment for the employees' use must be labeled as specified
			 under this chapter and located to prevent the contamination of 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 › POISONOUS AND TOXIC MATERIALS › Section 446.629 - First-aid supplies: Labeling and storage

Current through June 11, 2024
First-aid supplies that are in a food establishment for the
				employees' use must be:
1. Labeled as
			 specified in this chapter; and
2.
			 Stored in a kit or a container that is located to prevent the contamination of
			 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 › TEMPORARY FOOD ESTABLISHMENTS › Section 446.630 - Applicable requirements; location of operation

Current through June 11, 2024
1. A
			 temporary food establishment must comply with all the requirements of this
			 chapter which are applicable to its operation.
2. If, in the opinion of the health
			 authority, a substantial health hazard will not result, temporary food
			 establishments which do not fully comply with all the requirements of this
			 chapter may operate when the preparation and service of food are restricted and
			 deviations from full compliance are covered by the requirements set forth in
			 this chapter.
3. A temporary food
			 establishment may only be operated at a fair, carnival, circus, public
			 exhibition, celebration or similar transitory gathering.
4. The location from which a temporary food
			 establishment is operated must be approved by the health authority.
5. All potentially hazardous food
			 (time/temperature control for safety food) prepared offsite for service at a
			 temporary food establishment must be prepared at an approved food
			 establishment.
Bd. of Health, Food
				Establishments Reg. Art. 17 § 17.1 subsec. 17.1.1 & § 17.2
				subsec. 17.2.1, eff. 9-17-82-NAC A 9-16-92; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.865,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › TEMPORARY FOOD ESTABLISHMENTS › Section 446.631 - Permit required to operate

Current through June 11, 2024
1. It is unlawful
			 for any person to operate a temporary food establishment unless the health
			 authority has issued a valid permit therefor.
2. The permit issued pursuant to this section
			 is not transferable from person to person or from place to place.
3. The health authority may impose additional
			 requirements to protect against potential health hazards related to the
			 operation of such food establishments.
4. Operators may be required to provide
			 documentation which proves that food to be served at a temporary food
			 establishment was obtained from an approved source.
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 › TEMPORARY FOOD ESTABLISHMENTS › Section 446.632 - Temporary food permits

Current through June 11, 2024
The health authority may establish and collect a fee and may
				issue an annual temporary food permit for temporary food establishment
				operators engaged in the practice of frequently providing food to the public.
				The permit may be renewed annually, provided that the permit has not been
				suspended or revoked for chronic or repeated sanitation violations. The permit
				is valid only for the calendar year in which it was purchased. Following the
				suspension or revocation of an annual temporary food permit, a reinstatement
				fee must be submitted before reactivation of the permit to operate. Any
				violation that prompted the suspension or revocation of a permit must be
				corrected before the request for reinstatement is submitted.
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 › TEMPORARY FOOD ESTABLISHMENTS › Section 446.633 - Exemptions from provisions of chapter

Current through June 11, 2024
The health authority may exempt a temporary food establishment
				from the provisions of this chapter if the health authority determines that the
				particular food which is sold, offered or displayed for sale or served at the
				establishment does not constitute a potential or actual hazard to the public
				health. The health authority may compile a list of beverages and foods that it
				determines do not constitute a potential or actual hazard to the public health.
				The list may include, without limitation:
1. Bottled water and canned soft
			 drinks.
2. Coffee or tea, or both,
			 with powdered nondairy creamer or ultra-pasteurized dairy creamer packaged in
			 individual servings. This subsection does not include beverages such as lattes
			 and espresso that are mixed with a dairy product by the vendor during
			 preparation.
3. Commercially
			 prepared acidic beverages, including, without limitation, orange juice,
			 lemonade and other similar beverages, that are served from the original,
			 properly labeled container without the addition of ice or other regulated food
			 products.
4. Draft beer and other
			 alcoholic beverages that are served without the addition of ice or potentially
			 hazardous food (time/temperature control for safety food).
5. Foods from an approved source prepared for
			 a "cook-off" or judging contest in which food is not provided to the general
			 public.
6. Hermetically sealed and
			 unopened containers of nonpotentially hazardous beverages which do not require
			 refrigeration.
7. Hot chocolate
			 prepared without the use of potentially hazardous food (time/temperature
			 control for safety food) or reconstituted dairy products.
8. Nonpotentially hazardous prepackaged baked
			 goods, with proper labeling, from an approved source and requiring no on-site
			 preparation.
9. Nonpotentially
			 hazardous and unopened prepackaged food from an approved source with proper
			 labeling, including, without limitation, honey, jerked meats, potato chips,
			 popcorn and other similar foods.
10. Produce sold from a produce stand at
			 which no food preparation, breaching of produce or product sampling is
			 performed.
11. Commercially
			 prepared, prepackaged and unopened individual ice cream containers and ice
			 cream bars that are appropriately labeled as to ingredients and
			 manufacturer.
12. Shelled or
			 unshelled nuts, including flavored nuts for sample or sale, unless the nuts are
			 processed at the event site.
13.
			 Food supplements that are offered for sample or sale without the addition of
			 regulated food items. Such food supplements include, but are not limited to,
			 vitamins, minerals, protein powder mixes, energy drinks and herbal mixtures,
			 provided that they are from an approved source.
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 › TEMPORARY FOOD ESTABLISHMENTS › Section 446.635 - Preparation and service of potentially hazardous food

Current through June 11, 2024
Potentially hazardous foods (time/temperature control for
				safety foods):
1. Which require
			 cooking must be cooked to heat all parts of the food to a temperature as
			 specified in this chapter.
2. Which
			 require limited preparation may be prepared or served at a temporary food
			 establishment only if the health authority has approved the foods before their
			 preparation and service.
3. Served
			 at a temporary food establishment must be prepared and served in the same day
			 and must not be saved for service on any following day.
4. Prepared or stored in a private home must
			 not be served in a temporary food establishment.
Bd. of Health, Food
				Establishments Reg. Art. 17 § 17.2 subsec. 17.2.2, eff. 9-17-82-NAC A
				5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.865,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › TEMPORARY FOOD ESTABLISHMENTS › Section 446.637 - Labeling of ready-to-eat food

Current through June 11, 2024
Potentially hazardous food (time/temperature control for safety
				food) that is prepared in an approved food establishment or food processing
				establishment in a ready-to-eat form and packaged in a container for
				refrigeration must be marked with a label by the manufacturer to indicate the
				date by which the food must be sold, served or frozen.
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 › TEMPORARY FOOD ESTABLISHMENTS › Section 446.640 - Ice

Current through June 11, 2024
1. Ice which is intended for human
			 consumption or which will come in contact with food or be used as a source of
			 refrigeration must be obtained from an approved source.
2. Ice intended for use in beverages must be
			 manufactured in a chipped, crushed or cubed form.
3. The ice must be obtained in plastic bags
			 which are designed for a single use and are filled and sealed at the point of
			 manufacture. The ice must remain in the bag until dispensed in a way that
			 protects it from contamination.
4.
			 Unpackaged foods may not be stored in direct contact with undrained
			 ice.
Bd. of Health, Food
				Establishments Reg. Art. 17 § 17.2 subsec. 17.2.3, eff. 9-17-82-NAC A
				5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.865,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › TEMPORARY FOOD ESTABLISHMENTS › Section 446.645 - Equipment and utensils

Current through June 11, 2024
1. Equipment must
			 be located and installed in a way that prevents the contamination of food and
			 that also facilitates cleaning.
2.
			 Surfaces of equipment which come in contact with food must be protected from
			 contamination by customers or other contaminating agents. If necessary,
			 effective shields must be used.
3.
			 If facilities for cleaning and sanitizing tableware are not effective, only
			 single-service articles may be used.
Bd. of Health, Food
				Establishments Reg. Art. 17 § 17.2 subsecs. 17.2.4-17.2.6, eff. 9-17-82;
				R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.865,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › TEMPORARY FOOD ESTABLISHMENTS › Section 446.647 - Temperature measuring devices

Current through June 11, 2024
1. Temperature
			 measuring devices appropriate to the food establishment operation must be used
			 for monitoring the temperatures of potentially hazardous food (time/temperature
			 control for safety food).
2. A
			 thermocouple or metal stem thermometer must be provided to check the internal
			 temperatures of potentially hazardous food (time/temperature control for safety
			 food). Food temperature measuring devices that are scaled only in Fahrenheit
			 must be accurate to plus or minus 2°F (plus or minus 1°C) in the
			 intended range of use.
3. Each
			 refrigeration unit must have a numerically scaled thermometer accurate to plus
			 or minus 2°F (plus or minus 1°C) to measure the air temperature of the
			 unit.
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 › TEMPORARY FOOD ESTABLISHMENTS › Section 446.650 - Facility for washing hands; potable water for preparation of food

Current through June 11, 2024
1. Each permit holder must have a handwashing
			 station approved by the health authority. The handwashing station must be
			 accessible and available for food handlers and employees at all
			 times.
2. A handwashing station
			 must be in the immediate vicinity of food preparation or warewashing areas.
3. The number of handwashing sinks
			 will be determined by the health authority.
4. Handwashing sinks must be adequately
			 serviced, stocked and maintained and must include the following:
(a) An adequate amount of running, potable
			 water from an approved source;
(b)
			 Pump soap; and
(c) Individual paper
			 towels,
accessible and available for food handlers and other employees
				at all times.
Nevada Administrative Code › Chapter 446 - Food Establishments › TEMPORARY FOOD ESTABLISHMENTS › Section 446.651 - Wastewater systems

Current through June 11, 2024
1. Wastewater,
			 including water from warewashing and food preparation activities, must be
			 emptied and flushed into a sanitary sewer that has been approved by the health
			 authority.
2. The tank must be
			 emptied at least daily or as often as is necessary to prevent overflowing, the
			 development of odors or the attraction of vermin.
3. Hoses used to drain or flush wastewater
			 must be permanently and distinctly labeled for such use, used for no other
			 purpose and stored in a manner that protects them from 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 › TEMPORARY FOOD ESTABLISHMENTS › Section 446.652 - Disposal of grease and waste cooking oil

Current through June 11, 2024
1. Grease and
			 waste cooking oil must be disposed of in a manner approved by the health
			 authority. Disposal of grease or waste cooking oil to the sanitary sewer system
			 or storm drain system is prohibited. Wastewater must not be dumped into
			 containers dedicated to grease and waste cooking oil.
2. Disposal of grease or waste cooking oil on
			 the ground is prohibited.
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 › TEMPORARY FOOD ESTABLISHMENTS › Section 446.653 - Storage and disposal of solid waste

Current through June 11, 2024
1. All solid waste
			 generated at a temporary food establishment must be stored in and disposed of
			 in leak-proof containers. Solid waste must be collected and dumpsters must be
			 emptied as often as necessary to prevent an excessive accumulation of solid
			 waste.
2. Putrescible waste must be
			 disposed of frequently enough to prevent odors and attraction for
			 vermin.
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 › TEMPORARY FOOD ESTABLISHMENTS › Section 446.655 - Floors, ceilings, doors and screening material

Current through June 11, 2024
1. If
			 required by the health authority, floors must be constructed of concrete,
			 asphalt, tightly fitted wood or other similar cleanable material and must be
			 kept in good repair. Dirt or gravel, when graded to drain, may be used as
			 subflooring if it is covered with clean, removable platforms or
			 duckboards.
2. Ceilings must be
			 made of wood, canvas or other material that protects the interior of the
			 establishment from the weather. The walls and ceilings of areas used for
			 preparing food must be constructed so that insects are not present.
3. Ceiling canopies or covers over food
			 preparation areas must be capable of protecting food storage areas, food
			 preparation areas and warewashing areas from bird droppings or other sources of
			 environmental contamination.
4. If
			 required by the health authority, doors must be solid or screened and must
			 close automatically.
5. Screening
			 material used for walls, doors or windows must be at least 16 mesh to the
			 inch.
Bd. of Health, Food
				Establishments Reg. Art. 17 § 17.2 subsecs. 17.2.9 & 17.2.10, eff.
				9-17-82-NAC A 5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.865,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › TEMPORARY FOOD ESTABLISHMENTS › Section 446.656 - Limitations on access

Current through June 11, 2024
1. Food preparation
			 must be limited to areas inaccessible to the public to protect food from
			 contamination.
2. The placement of
			 heating or cooking equipment must be in an area inaccessible to the
			 public.
3. Food preparation areas,
			 food storage areas and warewashing areas must be made inaccessible from public
			 access by the use of partitions, planters, walls or similar means.
4. Children are not allowed in the food
			 preparation or food service areas of a temporary food establishment.
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 › TEMPORARY FOOD ESTABLISHMENTS › Section 446.657 - Protection of food and condiments

Current through June 11, 2024
1. All food must be
			 protected from customer handling, coughing, sneezing or other contamination by
			 wrapping, the use of food shields or other effective barriers, including,
			 without limitation, containers that can be closed, covered or otherwise
			 protected.
2. Condiments must be
			 dispensed in single-service packaging, in pump-style dispensers or in protected
			 squeeze bottles, shakers or similar dispensers which prevent contamination of
			 the food items by food handlers, patrons, insects or other 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 › TEMPORARY FOOD ESTABLISHMENTS › Section 446.658 - Location; use

Current through June 11, 2024
1. The health
			 authority shall consider whether to approve the location of a temporary food
			 establishment based on factors including, without limitation:
(a) Existing or potential sources of
			 contamination;
(b) The ability of
			 the food establishment to protect food;
(c) The presence of birds, insects and
			 vermin; and
(d) Overhanging trees,
			 wires or other overhead impediments.
Nevada Administrative Code › Chapter 446 - Food Establishments › TEMPORARY FOOD ESTABLISHMENTS › Section 446.659 - Food holding, service and cooking equipment

Current through June 11, 2024
1. All food
			 holding, service and cooking equipment must be clean, in good repair, able to
			 maintain food at approved temperatures and in such condition as to present no
			 risk to the public health. All equipment used in a temporary food establishment
			 is subject to approval by the health authority.
2. Chafing dishes or similar types of
			 equipment, which are not heated electrically, are prohibited for use at outdoor
			 temporary food establishments.
3.
			 Steam tables, bainmaries, warmers, Crock-Pots or other slow-cookers must not be
			 used for the reheating of potentially hazardous food (time/temperature control
			 for safety food).
4. Cooling or
			 reheating, or both, of potentially hazardous food (time/temperature control for
			 safety food) is prohibited, unless approved in advance by the health
			 authority.
5. Adequate power must
			 be supplied to a temporary food establishment that requires electrical or
			 mechanical means to hold food products at approved temperatures. A contingency
			 plan may be required by the health authority for the recovery and safe storage
			 of food if electrical power is lost during a special event.
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 › TEMPORARY FOOD ESTABLISHMENTS › Section 446.660 - Service openings (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 17 § 17.2 subsec. 17.2.11, eff. 9-17-82-NAC A
				5-23-96; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.865,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › TEMPORARY FOOD ESTABLISHMENTS › Section 446.661 - Thawing of potentially hazardous food time/temperature control for safety food

Current through June 11, 2024
1. Frozen
			 potentially hazardous food (time/temperature control for safety food) must be
			 thawed for use in temporary food establishment operations using one of the
			 following methods:
(a) In a refrigerated unit
			 which can maintain a temperature of 41°F (5°C) or below.
(b) In an insulated container with enough ice
			 to maintain 41°F (5°C). The food must remain covered during the thawing
			 process so as not to allow direct contact with the ice and uneven thawing from
			 external heat sources such as nearby cooking equipment or sunlight.
(c) In a permitted food establishment, under
			 potable, running water with a temperature of 70°F (21°C) or below, and
			 with sufficient velocity to agitate and float off loose food particles into the
			 overflow.
Nevada Administrative Code › Chapter 446 - Food Establishments › TEMPORARY FOOD ESTABLISHMENTS › Section 446.662 - Wet storage of beverages

Current through June 11, 2024
Wet storage of canned or bottled beverage containers is
				acceptable when the water contains at least 10 mg/l of available chlorine and
				the water is changed frequently to keep it clean. Without the approved level of
				sanitizer, self-service to the general public is prohibited. Liquid wastewater
				from the wet storage of canned or bottled beverages must be disposed of in a
				manner that does not create a nuisance or hazard to the public health.
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 › TEMPORARY FOOD ESTABLISHMENTS › Section 446.663 - Utensils and equipment: Cleaning and sanitizing

Current through June 11, 2024
1. Food
			 service utensils and tableware must be washed, rinsed and sanitized as needed
			 following each day of operation, or an adequate supply of clean and sanitary
			 utensils must be available for daily operation.
2. Cutting boards and utensils used to cut,
			 slice or prepare potentially hazardous food (time/temperature control for
			 safety food) must be washed, rinsed and sanitized every 2 hours. If facilities
			 are not available to accomplish this, additional cleaned and sanitized cutting
			 boards and utensils must be on site for 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 › TEMPORARY FOOD ESTABLISHMENTS › Section 446.664 - Ventilation and fire protection

Current through June 11, 2024
Local regulations must govern ventilation and fire protection
				requirements.
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 › TEMPORARY FOOD ESTABLISHMENTS › Section 446.665 - Applicable requirements

Current through June 11, 2024
Mobile units must comply with the requirements of this chapter.
				The health authority may impose additional requirements or restrictions when
				needed to protect against health hazards.
Bd. of Health, Food
				Establishments Reg. Art. 18 § 18.1 subsec. 18.1.1, 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 › TEMPORARY FOOD ESTABLISHMENTS › Section 446.666 - Lighting

Current through June 11, 2024
Adequate lighting by artificial or natural means must be
				provided. A minimum of 35 foot-candles of artificial light must be provided
				after dusk in all food preparation, food service or warewashing areas. Lighting
				above food preparation or food service areas must be shielded.
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 › TEMPORARY FOOD ESTABLISHMENTS › Section 446.667 - Storage of personal items

Current through June 11, 2024
Personal clothing or belongings must be stored at a designated
				place away from the food preparation, food service or warewashing areas.
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 › TEMPORARY FOOD ESTABLISHMENTS › Section 446.669 - Poisonous and toxic materials

Current through June 11, 2024
Poisonous or toxic materials must be properly labeled and
				stored so they do not contaminate food, equipment, utensils, and single-service
				and single-use articles. Only such chemicals necessary for the food service
				operation may be present.
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 › MOBILE UNITS AND SERVICING DEPOTS › Section 446.670 - Enclosure of unit; service openings (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 18 § 18.1 subsecs. 18.1.2 & 18.1.3, 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 › MOBILE UNITS AND SERVICING DEPOTS › Section 446.675 - Floors, walls and ceilings (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 18 § 18.1 subsec. 18.1.4, eff. 9-17-82; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › MOBILE UNITS AND SERVICING DEPOTS › Section 446.680 - Ventilation (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 18 § 18.1 subsec. 18.1.5, eff. 9-17-82; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › MOBILE UNITS AND SERVICING DEPOTS › Section 446.685 - Lighting (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 18 § 18.1 subsec. 18.1.6, eff. 9-17-82; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › MOBILE UNITS AND SERVICING DEPOTS › Section 446.690 - Equipment and utensils (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 18 § 18.1 subsec. 18.1.7, eff. 9-17-82; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › MOBILE UNITS AND SERVICING DEPOTS › Section 446.695 - Refrigerators (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 18 § 18.1 subsec. 18.1.8, 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 › MOBILE UNITS AND SERVICING DEPOTS › Section 446.700 - Sinks (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 18 § 18.1 subsec. 18.1.9, 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 › MOBILE UNITS AND SERVICING DEPOTS › Section 446.705 - Syrups (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 18 § 18.1 subsec. 18.1.10, 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 › MOBILE UNITS AND SERVICING DEPOTS › Section 446.710 - Tank for supply of water; inlet and outlet for water; filter; basin for washing hands; cleaning of tank (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 18 § 18.1 subsecs. 18.1.11-18.1.13, 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 › MOBILE UNITS AND SERVICING DEPOTS › Section 446.715 - Tanks for waste (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 18 § 18.1 subsec. 18.1.14, 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 › MOBILE UNITS AND SERVICING DEPOTS › Section 446.720 - Containers for refuse (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 18 § 18.1 subsec. 18.1.15, 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 › MOBILE UNITS AND SERVICING DEPOTS › Section 446.730 - Posting of notice of instructions (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 18 § 18.1 subsec. 18.1.17, 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 › MOBILE UNITS AND SERVICING AREAS › Section 446.732 - Applicable requirements

Current through June 11, 2024
Mobile units must comply with the requirements of this chapter.
				The health authority may impose additional requirements or restrictions when
				needed to protect against health hazards.
Bd. of Health, Food
				Establishments Reg. Art. 18 § 18.1 subsec. 18.1.1, eff. 9-17-82-NAC A
				5-23-96; R069-10, 12-18-2013-Substituted in revision for NAC
				446.665
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › MOBILE UNITS AND SERVICING AREAS › Section 446.734 - Health permit not transferable

Current through June 11, 2024
A health permit is not transferable from one vehicle to another
				vehicle.
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 › MOBILE UNITS AND SERVICING AREAS › Section 446.735 - Proposed changes required to be submitted to health authority (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 18 § 18.1 subsec. 18.1.18, 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 › MOBILE UNITS AND SERVICING AREAS › Section 446.736 - Approval of plans and specifications

Current through June 11, 2024
Properly prepared plans and specifications of a mobile unit and
				servicing area must be submitted to the health authority for approval before
				the mobile unit or servicing area is constructed or remodeled. The plans must
				include, without limitation:
1. Menu
			 and food preparation procedures;
2.
			 A plot plan;
3. A location and
			 elevation drawing of all food equipment, plumbing, electrical services and
			 mechanical ventilation, potable water and wastewater holding units;
4. Equipment specifications, including,
			 without limitation, the make and model numbers of all food equipment;
5. The type and color of material to be used
			 on all floors, walls, ceilings, counters and similar surfaces;
6. The lighting intensity to be
			 installed;
7. The proposed service
			 route, itinerary or sites to be served;
8. A source of potable water;
9. A site to be used for sewage and
			 wastewater disposal;
10. The
			 availability of public restrooms; and
11. The site of the base of operation for the
			 mobile unit or servicing 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 › MOBILE UNITS AND SERVICING AREAS › Section 446.738 - Identification required

Current through June 11, 2024
Every mobile unit must be readily identifiable by the business
				name being printed, permanently affixed and prominently displayed upon at least
				two sides and the rear of each unit, in letters not less than 3 inches (7.62
				centimeters) in height, and of a color contrasting with the background color of
				the vehicle.
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 › MOBILE UNITS AND SERVICING AREAS › Section 446.740 - Operation of unit from servicing depot; operation of depot (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 18 § 18.2 subsec. 18.2.1, 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 › MOBILE UNITS AND SERVICING AREAS › Section 446.742 - Restriction on operation from specific location

Current through June 11, 2024
1. A
			 mobile unit must not be operated from a specific fixed location, other than a
			 special event, for more than 4 hours.
2. If restrooms are not available to the food
			 employees, a mobile unit may not stay longer than 1 hour in any one location
			 unless prior approval is received from the health authority.
Added to NAC by Bd. of
				Health, eff. 9-16-92; R069-10, 12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › MOBILE UNITS AND SERVICING AREAS › Section 446.743 - Special events: Advance notice required

Current through June 11, 2024
The health authority must be notified in advance any time a
				mobile unit participates at a special event.
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 › MOBILE UNITS AND SERVICING AREAS › Section 446.744 - Food preparation

Current through June 11, 2024
1. Prepackaged food
			 must be properly labeled, except when prepared inside a mobile unit for
			 immediate service.
2. Preparation
			 of potentially hazardous food (time/temperature control for safety food) inside
			 a mobile unit must be accomplished daily, for service that same day.
3. Cooling of hot, prepared and potentially
			 hazardous food (time/temperature control for safety food) inside a mobile unit
			 is prohibited.
4. When potentially
			 hazardous foods (time/temperature control for safety foods) which have been
			 cooked and cooled at the servicing area are to be served hot, such foods must
			 be reheated to 165°F (73.9 °C) and either:
(a) Served immediately to the customer;
			 or
(b) Hot-held at a temperature of
			 135°F (57.2 °C).
Nevada Administrative Code › Chapter 446 - Food Establishments › MOBILE UNITS AND SERVICING AREAS › Section 446.745 - Room for cleaning units (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 18 § 18.2 subsec. 18.2.2, eff. 9-17-82; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › MOBILE UNITS AND SERVICING AREAS › Section 446.746 - Limitations on access; attendance of operator

Current through June 11, 2024
1. Only
			 employees and those persons authorized by the health authority may be present
			 in food preparation areas of a mobile unit.
2. The operator of a mobile unit must be in
			 attendance at all times when the unit is open for business.
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 › MOBILE UNITS AND SERVICING AREAS › Section 446.747 - Methods for heating, cooling and service

Current through June 11, 2024
1. Cold-holding
			 of potentially hazardous food (time/temperature control for safety food) must
			 be accomplished by the use of mechanical refrigeration.
2. Hot and cold holding equipment must be
			 capable of maintaining proper temperatures in all climatic conditions,
			 including subfreezing and extremely hot weather.
3. A mobile unit must provide only
			 single-service articles for use by consumers.
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 › MOBILE UNITS AND SERVICING AREAS › Section 446.748 - Water systems: Generally

Current through June 11, 2024
1. If a mobile unit
			 has a water system, the source and system design must be approved by the health
			 authority.
2. The tank which
			 supplies potable water must be sloped to completely drain. The tank, pump and
			 hoses must be flushed and sanitized before being placed in service after
			 construction, repair or modification and periods during which they were not
			 used.
3. The system must be of
			 sufficient capacity, but not less than 40 gallons (152 liters), to furnish
			 enough hot and cold water under pressure for each of the following procedures,
			 if such procedures occur on the mobile unit:
(a) Food preparation;
(b) Utensil cleaning;
(c) Sanitizing;
(d) Handwashing; and
(e) Mobile-unit cleaning.
Nevada Administrative Code › Chapter 446 - Food Establishments › MOBILE UNITS AND SERVICING AREAS › Section 446.749 - Water systems: Materials; filters

Current through June 11, 2024
1. Materials that
			 are used in the construction of water tanks and appurtenances for a mobile unit
			 must be:
(a) Safe;
(b) Durable, corrosion resistant and
			 nonabsorbent; and
(c) Finished to
			 have a smooth and easily cleanable surface.
Nevada Administrative Code › Chapter 446 - Food Establishments › MOBILE UNITS AND SERVICING AREAS › Section 446.750 - Refrigerating or storage areas required to be separate from cleaning areas (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 18 § 18.2 subsec. 18.2.3, eff. 9-17-82; R069-10,
				12-18-2013
NRS
				  439.150,
				  439.200,
				  446.940
Nevada Administrative Code › Chapter 446 - Food Establishments › MOBILE UNITS AND SERVICING AREAS › Section 446.751 - Water systems: Protective covers and devices

Current through June 11, 2024
A cap and keeper chain, closed cabinet, closed storage tube or
				other approved protective cover or device must be provided for a water inlet,
				outlet and hose.
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 › MOBILE UNITS AND SERVICING AREAS › Section 446.753 - Wastewater systems

Current through June 11, 2024
1. Liquid waste
			 must be stored in a waste retention tank that has at least 15 percent more
			 capacity than the water tank. The bottom of the waste retention tank must be
			 sloped to a drain.
2. All liquid
			 waste must be retained on the mobile unit until emptied and flushed into an
			 approved dump station, in a manner approved by the health authority.
3. A waste retention tank with an outlet for
			 overflow is prohibited.
4. The
			 wastewater system must be operable under all climatic conditions, including
			 subfreezing 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 › MOBILE UNITS AND SERVICING AREAS › Section 446.754 - Refuse containers

Current through June 11, 2024
1. Refuse
			 containers must be of sufficient design, size and capacity to accommodate the
			 daily accumulation of customer food service garbage and trash.
2. A refuse container with a cover or lid
			 must be installed inside a mobile unit.
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 › MOBILE UNITS AND SERVICING AREAS › Section 446.755 - Hoses and water for washing units (Repealed)

Current through June 11, 2024
Bd. of Health, Food
				Establishments Reg. Art. 18 § 18.2 subsecs. 18.2.4 & 18.2.5, 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 › MOBILE UNITS AND SERVICING AREAS › Section 446.756 - Handwashing and toilet facilities

Current through June 11, 2024
1. A separate
			 handwashing sink must be provided in a mobile unit and include the following:
(a) An adequate amount of warm, running
			 potable water under pressure from an approved source;
(b) Pump soap; and
(c) Individual paper towels that are
			 accessible and available for food handlers and other employees at all
			 times.
Nevada Administrative Code › Chapter 446 - Food Establishments › MOBILE UNITS AND SERVICING AREAS › Section 446.757 - Construction requirements

Current through June 11, 2024
1. All interior
			 wall, floor and ceiling surfaces of a mobile unit must be constructed of a
			 light-colored, durable and completely washable material, including, without
			 limitation, stainless steel, galvanized steel, aluminum or plastic, and must be
			 free of open joints or cracks. Floors must be finished with an impervious,
			 skid-resistant material and the junctures of floors, walls and adjoining
			 fixtures must be watertight and coved.
2. There must be adequate ceiling height in
			 the mobile unit so that food handling can be conducted in a safe
			 manner.
3. The interior of the
			 mobile unit must be completely enclosed with the exception of the service
			 openings. The service openings must be open only when serving food.
4. Doors, windows and covers must close
			 tightly and must be closed when the vehicle is being moved.
5. When cooking is conducted, mechanical
			 ventilation must be provided.
6.
			 Lighting within the mobile unit must provide at least 50 foot-candles (540 lux)
			 of light on all working surfaces at all times during use. Lights must be
			 shielded or shatterproof.
7. A
			 three-compartment sink, with hot and cold running water under pressure, to
			 wash, rinse and sanitize utensils is required when equipment and utensils are
			 reused by a mobile unit. In addition:
(a) The
			 warewashing sinks must be large enough to immerse utensils and equipment
			 requiring intermittent cleaning. This requirement may be waived or modified
			 when limited food preparation is done or additional clean utensils are
			 available and utensil washing can take place in a servicing area.
(b) The warewashing sink must have a swivel
			 faucet which is capable of depositing water into each sink compartment and
			 which is equipped with a mixing valve.