CHAPTER 446 - FOOD ESTABLISHMENTS

NAC 446.581 Handwashing sinks. (NRS 439.200, 446.940) 1. Handwashing sinks must be easily accessible and located within 25 feet (7.62 meters) of all work stations and food preparation and warewashing areas. 2. All new food establishments and food establishments which are extensiv…

NAC 446.582 Toilet rooms: Number and accessibility. (NRS 439.200, 446.940) 1. Toilet rooms must be conveniently located and accessible to employees during all hours of operation. 2. A minimum of one employee restroom is required. Men’s and women’s restrooms are required and must …

NAC 446.583 Toilet rooms: Enclosure requirements. (NRS 439.200, 446.940) 1. Except as otherwise provided in this section, rooms with toilets must be completely enclosed and have solid doors which must fit tightly, close automatically and remain closed except during cleaning or ma…

NAC 446.584 Toilet rooms: Closure of doors. (NRS 439.200, 446.940) Except during cleaning and maintenance operations, toilet room doors must be kept closed. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.586 Areas designated for employee use. (NRS 439.200, 446.940) 1. Areas designated for employees to eat, drink and use tobacco must be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other …

NAC 446.587 Storage of damaged, spoiled and recalled products. (NRS 439.200, 446.940) Products that are held by the permit holder for credit, redemption or return to the distributor, including, without limitation, damaged, spoiled or recalled products, must be segregated and held…

NAC 446.588 Physical facilities: Maintenance. (NRS 439.200, 446.940) The physical facilities of a food establishment must be maintained in good repair. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.589 Physical facilities: Cleaning frequency and restrictions. (NRS 439.200, 446.940) 1. The physical facilities of a food establishment must be cleaned as often as necessary to keep them clean. 2. Except for cleaning that is necessary because of a spill or other accident,…

NAC 446.591 Floors: Methods for cleaning. (NRS 439.200, 446.940) 1. Except as otherwise provided in this section, only dustless methods of cleaning must be used, including, without limitation, wet cleaning, vacuum cleaning, mopping with treated dust mops or sweeping using a broom…

NAC 446.592 Ventilation systems: Cleaning and maintenance. (NRS 439.200, 446.940) 1. Intake and exhaust air ducts must be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. 2. If vented to the outside, ventilation systems must…

NAC 446.593 Prohibition on use of certain sinks and equipment for cleaning. (NRS 439.200, 446.940) Food preparation sinks, handwashing sinks and warewashing equipment must not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or t…

NAC 446.594 Drying of mops after use. (NRS 439.200, 446.940) After use, mops must be placed in a position that allows them to air-dry without soiling walls, equipment or supplies. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.596 Absorbent materials on floors: Limitations on use. (NRS 439.200, 446.940) Except as otherwise specified in this chapter, wood shavings, granular salt, baked clay, diatomaceous earth or similar materials must not be used on floors. (Added to NAC by Bd. of Health by R06…

NAC 446.597 Plumbing fixtures: Cleaning frequency. (NRS 439.200, 446.940) Plumbing fixtures, including, without limitation, handwashing sinks, toilets and urinals must be cleaned as often as necessary to keep them clean and maintained. (Added to NAC by Bd. of Health by R069-10, e…

NAC 446.598 Storage of maintenance tools; disposal of mop water. (NRS 439.200, 446.940) 1. Maintenance tools, including, without limitation, brooms, mops, vacuum cleaners and similar items, must be: (a) Stored so they do not contaminate food, equipment, utensils, linens, and sing…

NAC 446.599 Premises to be kept free of unnecessary items and litter. (NRS 439.200, 446.940) The premises must be free of: 1. Items that are unnecessary to the operation or maintenance of the food establishment, including, without limitation, equipment that is nonfunctional or no…

NAC 446.601 Animals on premises prohibited; exceptions. (NRS 439.150, 439.200, 446.940) 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 th…

NAC 446.602 Control of pests. (NRS 439.200, 446.940) The presence of insects, rodents and other pests must be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for eviden…

NAC 446.603 Use of devices to electrocute flying insects. (NRS 439.200, 446.940) 1. Devices designed to electrocute flying insects are acceptable for use at a food establishment if they are positioned so that dead insects are prevented from falling on exposed food, food contact s…

NAC 446.604 Removal of dead or trapped pests. (NRS 439.200, 446.940) Dead or trapped birds, insects, rodents and other pests must be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition or the attraction of pests. (Added to …

NAC 446.611 Storage of rodent bait. (NRS 439.200, 446.940) Rodent bait must be contained in a covered, tamper-resistant bait station. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.612 Use of tracking-powder pesticides. (NRS 439.200, 446.940) 1. Except as otherwise provided in subsection 2, a tracking-powder pesticide must not be used in a food establishment. 2. If used, a nontoxic tracking powder, including, without limitation, talcum or flour, mus…

NAC 446.613 Containers: Manufacturer’s label required. (NRS 439.200, 446.940) Containers of poisonous or toxic materials and personal care items must bear a legible manufacturer’s label identifying the product. (Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013)

NAC 446.614 Working storage containers: Identification of common name required. (NRS 439.200, 446.940) Working containers used for storing poisonous or toxic materials, including, without limitation, cleaners and sanitizers taken from bulk supplies, must be clearly and individual…

NAC 446.616 Storage containers: Restrictions on use. (NRS 439.200, 446.940) A container previously used to store poisonous or toxic materials must not be used to store, transport or dispense food, including, without limitation, ice. (Added to NAC by Bd. of Health by R069-10, eff.…

NAC 446.617 Storage for use. (NRS 439.200, 446.940) 1. Poisonous or toxic materials must be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (a) Separating the poisonous or toxic materials by spacing or partitioni…

NAC 446.618 Storage and displays for retail sale. (NRS 439.200, 446.940) Poisonous or toxic materials must be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poison…

NAC 446.619 Use and application. (NRS 439.200, 446.940) 1. Poisonous or toxic materials must be: (a) Used according to: (1) The manufacturer’s use directions included in the labeling and, for a pesticide, the manufacturer’s label instructions which state that use is allowed in a …

NAC 446.621 Limitations on materials allowed in establishment. (NRS 439.200, 446.940) 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 a…

NAC 446.622 Chemical antimicrobials: Use. (NRS 439.200, 446.940) 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 b…

NAC 446.623 Chemicals for washing or peeling fruits and vegetables: Use; approval required. (NRS 439.200, 446.940) 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 ap…

NAC 446.624 Drying agents used for sanitization: Use; approval required. (NRS 439.200, 446.940) 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.…

NAC 446.626 Boiler water additives. (NRS 439.200, 446.940) 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)

NAC 446.627 Lubricants. (NRS 439.200, 446.940) 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 be…

NAC 446.628 Medicines: Restrictions and storage. (NRS 439.200, 446.940) 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 fo…

NAC 446.629 First-aid supplies: Labeling and storage. (NRS 439.200, 446.940) 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 contamina…

NAC 446.630 Applicable requirements; location of operation; off-site preparation of potentially hazardous food (time/temperature control for safety food). (NRS 439.150, 439.200, 446.865, 446.940) 1. A temporary food establishment must comply with all the requirements of this chap…

NAC 446.631 Permit required to operate. (NRS 439.200, 446.940) 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 …

NAC 446.632 Temporary food permits. (NRS 439.200, 446.940) 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 …

NAC 446.633 Exemptions from provisions of chapter. (NRS 439.200, 446.940) 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…

NAC 446.635 Preparation and service of potentially hazardous food (time/temperature control for safety food). (NRS 439.150, 439.200, 446.865, 446.940) Potentially hazardous foods (time/temperature control for safety foods): 1. Which require cooking must be cooked to heat all part…

NAC 446.637 Labeling of ready-to-eat food. (NRS 439.200, 446.940) 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 refri…

NAC 446.640 Ice. (NRS 439.150, 439.200, 446.865, 446.940) 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 manufact…

NAC 446.645 Equipment and utensils. (NRS 439.150, 439.200, 446.865, 446.940) 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 …

NAC 446.647 Temperature measuring devices. (NRS 439.200, 446.940) 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 thermocou…

NAC 446.650 Handwashing stations; potable water for preparation of food; containment of wastewater. (NRS 439.150, 439.200, 446.865, 446.940) 1. Each permit holder must have a handwashing station approved by the health authority. The handwashing station must be accessible and avai…

NAC 446.651 Wastewater systems. (NRS 439.200, 446.940) 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 …