CHAPTER 446 - FOOD ESTABLISHMENTS

NAC 446.307 Warewashing machines: Ventilation hood systems and devices. (NRS 439.200, 446.940) 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…

NAC 446.308 Warewashing machines: Temperature measuring devices. (NRS 439.200, 446.940) 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…

NAC 446.309 Warewashing machines: Dispensing of detergents and sanitizers. (NRS 439.200, 446.940) 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…

NAC 446.311 Warewashing machines: Hot water sanitizing rinse. (NRS 439.200, 446.940) 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, with…

NAC 446.312 Warewashing machines: Operation and maintenance. (NRS 439.200, 446.940) 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 …

NAC 446.313 Warewashing machines: Loading of soiled items. (NRS 439.200, 446.940) 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; …

NAC 446.314 Mechanical warewashing: Temperature of hot water sanitizing rinse. (NRS 439.200, 446.940) 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…

NAC 446.316 Mechanical warewashing equipment: Flow pressure of hot water sanitizing rinse. (NRS 439.200, 446.940) 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…

NAC 446.317 Mechanical warewashing equipment: Pressure measuring devices for hot water sanitizing rinse. (NRS 439.200, 446.940) 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 …

NAC 446.319 Mechanical warewashing equipment: Spray-type warewashers. (NRS 439.200, 446.940) 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…

NAC 446.321 Manual warewashing: Temperature of wash solution. (NRS 439.200, 446.940) 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 ins…

NAC 446.322 Manual warewashing: Detergent-sanitizers. (NRS 439.200, 446.940) 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 st…

NAC 446.323 Manual warewashing: Temperature for hot water sanitizing. (NRS 439.200, 446.940) 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-…

NAC 446.324 Manual warewashing equipment: Requirements for hot water sanitizing. (NRS 439.200, 446.940) 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 capa…

NAC 446.326 Manual warewashing equipment: Methods for determining concentration of sanitizing rinse. (NRS 439.200, 446.940) 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 He…

NAC 446.327 Manual warewashing equipment: Temperature measuring devices. (NRS 439.200, 446.940) 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…

NAC 446.328 Manual warewashing equipment: Sinks; alternative equipment. (NRS 439.200, 446.940) 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 co…

NAC 446.329 Alternative manual warewashing: Procedure. (NRS 439.200, 446.940) 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 e…

NAC 446.331 Warewashing sinks. (NRS 439.200, 446.940) 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…

NAC 446.332 Warewashing sinks and drain boards. (NRS 439.200, 446.940) Sinks and drain boards of warewashing sinks and machines must be integrated and self-draining. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.333 Space required for utensil holding before cleaning and after sanitizing. (NRS 439.200, 446.940) Drain boards, utensil racks or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation must be provided for necessary …

NAC 446.351 Single-use and single-service articles required when cleaning facilities not available. (NRS 439.150, 439.200, 446.940) A food establishment without facilities for cleaning and sanitizing kitchenware and tableware must provide or use only the following: 1. Single-use …

NAC 446.352 Utensils and surfaces of equipment: General requirements. (NRS 439.200, 446.940) 1. Utensils and food-contact surfaces of equipment must be clean to sight and touch. 2. The food-contact surfaces of cooking equipment and pans must be kept free of encrusted grease depos…

NAC 446.353 Equipment, food-contact surfaces and utensils: Cleaning frequency. (NRS 439.200, 446.940) 1. Equipment, food-contact surfaces and utensils must be cleaned: (a) Except as otherwise provided in subsection 2, before each use of a different type of raw animal food, includ…

NAC 446.354 Nonfood-contact surfaces of equipment: Cleaning frequency. (NRS 439.200, 446.940) The nonfood-contact surfaces of equipment must be cleaned at a frequency necessary to preclude the accumulation of soil residues. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-20…

NAC 446.356 Cooking and baking equipment and microwave ovens: Cleaning frequency. (NRS 439.200, 446.940) 1. The food-contact surfaces of cooking and baking equipment must be cleaned at least once every 24 hours. This subsection does not apply to hot oil cooking and filtering equi…

NAC 446.357 Warewashing equipment: Cleaning frequency. (NRS 439.200, 446.940) A warewashing machine, the compartments of sinks, basins or other receptacles used for washing and rinsing equipment, utensils or raw foods, or laundering wiping cloths, and drain boards must be cleaned…

NAC 446.358 Equipment and utensils: Precleaning. (NRS 439.200, 446.940) 1. Food debris on equipment and utensils must be scraped over a waste disposal unit or garbage receptacle or must be removed in a warewashing machine with a prewash cycle. 2. If necessary for effective cleani…

NAC 446.359 Dry cleaning. (NRS 439.200, 446.940) 1. If used, dry cleaning methods, including, without limitation, brushing, scraping and vacuuming, must contact only surfaces that are soiled with dry food residues that are not potentially hazardous food (time/temperature control …

NAC 446.361 Utensils and food-contact surfaces of equipment: Washing procedures. (NRS 439.200, 446.940) 1. Utensils and food-contact surfaces of equipment must be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary, including,…

NAC 446.362 Utensils and equipment: Rinsing procedures. (NRS 439.200, 446.940) Washed utensils and equipment must be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the f…

NAC 446.363 Utensils and food-contact surfaces of equipment: Sanitizing required before use. (NRS 439.200, 446.940) Utensils and food-contact surfaces of equipment must be sanitized before use after cleaning. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.364 Utensils and food-contact surfaces of equipment: Sanitizing procedures. (NRS 439.200, 446.940) After being cleaned, utensils and food-contact surfaces of equipment must be sanitized in: 1. Hot water manual operations by immersion for at least 30 seconds with a tempera…

NAC 446.366 Surfaces subject to scratching and scoring. (NRS 439.200, 446.940) Surfaces, including, without limitation, cutting blocks and boards, that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized, or discarde…

NAC 446.367 Refillable containers. (NRS 439.200, 446.940) 1. Except as otherwise provided in subsections 2 and 3, returned empty containers intended for cleaning and refilling with food must be cleaned and refilled in a regulated food processing establishment. 2. A food-specific …

NAC 446.371 On-premises laundering. (NRS 439.200, 446.940) 1. Except as otherwise provided in subsection 2, if work clothes or linens are laundered on the premises, a mechanical clothes washer and dryer must be provided and used. 2. If on-premises laundering is limited to wiping …

NAC 446.372 Clean linens: Standards. (NRS 439.200, 446.940) Clean linens must be free from food residues and other soiling matter. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.373 Cleaning frequency. (NRS 439.200, 446.940) 1. Linens that do not come in direct contact with food must be laundered between operations if they become wet, sticky or visibly soiled. 2. Cloth gloves must be laundered before being used when handling a different type of r…

NAC 446.374 Storage of soiled linens. (NRS 439.200, 446.940) Soiled linens must be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent the contamination of food, clean equipment and utensils, and single-service and single-…

NAC 446.376 Mechanical washing of linens. (NRS 439.200, 446.940) 1. Except as otherwise provided in subsection 2, linens must be mechanically washed. 2. In food establishments in which only wiping cloths are laundered, the wiping cloths may be laundered in a mechanical washer, a …

NAC 446.377 On-premises laundry facilities. (NRS 439.200, 446.940) 1. Except as otherwise provided in subsection 2, laundry facilities on the premises of a food establishment must be used only for the washing and drying of items used in the operation of the establishment. 2. Sepa…

NAC 446.381 Equipment and utensils: Air-drying required. (NRS 439.200, 446.940) After cleaning and sanitizing, equipment and utensils: 1. Must be air-dried or used after adequate draining before contact with food; and 2. May not be cloth-dried except that utensils that have been …

NAC 446.382 Wiping cloths: Air-drying. (NRS 439.200, 446.940) Wiping cloths laundered in a food establishment that does not have a mechanical clothes dryer must be air-dried in a location and in a manner that prevents the contamination of food, equipment, utensils, linens, single…

NAC 446.383 Food-contact surfaces which require lubrication. (NRS 439.200, 446.940) Lubricants must be applied to food-contact surfaces which require lubrication in a manner that does not contaminate the food-contact surfaces. (Added to NAC by Bd. of Health by R069-10, eff. 12-18…

NAC 446.384 Equipment reassembly. (NRS 439.200, 446.940) Equipment must be reassembled so that food-contact surfaces are not contaminated. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.386 Storage of cleaned and sanitized items. (NRS 439.200, 446.940) 1. Except as otherwise provided in subsection 4, cleaned and sanitized equipment and utensils, laundered linens, and single-service and single-use articles must be stored: (a) In a clean, dry location; (b)…

NAC 446.387 Storage of cleaned and sanitized items: Where prohibited. (NRS 439.200, 446.940) Cleaned and sanitized equipment and utensils, laundered linens, and single-service and single-use articles may not be stored: 1. In locker rooms; 2. In toilet rooms; 3. In garbage rooms; …