What happens if food from an unapproved source is discovered?

Food will be placed on hold if documentation of an approved source cannot be provided at the time of inspection. The permit holder has 10 days to provide verifiable proof of approved source (i.e.: invoices from an approved vendor) or to request a hearing; otherwise, the food may be subject to destruction.


What records must be maintained for onsite gardens?

The SNHD requires verification by means of a current producer’s certificate for that season (as issued by the NDA) for food grown onsite and/or for agricultural product that will be use in whole or as an ingredient of menu items that can be purchased by patrons of the establishment. This proves that the food product was in grown onsite as opposed to purchased, where an invoice or receipt of purchase would be required.


What is a producer’s certificate?

The producer’s certificate is a recognized method of verification that the food establishment is in fact the grower of the products in question. It is proof that what was grown onsite, specific to that growing season, will be what is served by the associated food establishment kitchen or bar.


What is an approved food source?

A food establishment must help to reduce the risk of foodborne illnesses by assuring the food they serve is safe, from an approved source, and received in good condition. Purchasing from approved food sources is critical since numerous foodborne illness investigations have been traced back to food from unapproved sources.


Who could be a PIC in my food establishment?

Any person that has a valid Food Handler Safety Training Card or Manager Card issued by the Health District; Any person that has a valid Food Safety Manager Certification from an accredited food safety training course; • Any person who has knowledge regarding food safety for their assigned duties; • Any person who takes responsibility for the food safety practices;


Who is the Person in Charge (PIC)?

The PIC is any individual at the food establishment who is responsible for its operation at the time of inspection, is knowledgeable for their designated areas, and acts as the point of contact for the Health District inspector throughout the inspection.


How long can I keep TCS food?

Refrigerated, ready-to-eat, TCS food must be discarded within seven days. The date a product is opened or prepared counts as day one and it can be kept for an additional six days. For example, food prepared or opened on April 1 must be used by April 7 or discarded.


Why is date labeling important?

Using date labeling lets us know when food should be discarded because it is no longer safe to eat. Expiration dates for TCS food are designed to control the growth of Listeria monocytogenes, bacteria that grow under refrigeration.


Quién seguirá esta notificación

Las siguientes categorías describen las formas en que podemos usar y divulgar información médica. Se incluyen ejemplos de cada categoría. No se mencionan todos los usos o divulgaciones en cada categoría, sin embargo, todas las formas en que se nos permite usar y divulgar información se incluyen en una de estas categorías:


Who Will Follow This Notice

We may use and disclose your protected health information in the following instances. You have the opportunity to agree or object to the use or disclosure of all or part of your protected health information. If you are not present or are not able to agree or object to the use or disclosure of the protected health information, then your physician may, using professional judgment, determine whether the disclosure is in your best interest. In this case, only the protected health information that is relevant to your health care will be disclosed.


May I renew may passport at your office?

We can process renewals for minors and for applicants whose most recent passport was issued over 15 years ago. If an applicant is an adult and their most recent passport was issued less than 15 years ago they should renew by mail using the blue renewal form. We are not permitted to process such renewals.


May I pay with my credit or debit card?

There are two payments made to two separate recipients. The first payment is for the passport fee, which is paid to the US Department of State. This payment must be a check or money order. Applicants may not use credit or debit to pay the passport fee. The second payment is for the processing fee, which is paid to the Southern Nevada Health District. This payment may be credit card, debit card, cashier’s check, or money order. Applicant’s may not pay the processing fee with personal check. Cash is not accepted.


What is the difference between the passport book and the passport card?

The passport book enables travelers to travel internationally using any method (land, sea, or air) and to any acceptable destination. However, the passport card restricts travelers to land or sea travel only to the following destinations: Canada, Mexico, or the Caribbean. Travelers may not fly using only the passport card and are restricted to travel to the three countries previously mentioned.


What if one parent is not able to be present?

The non-present parent must complete and provide the applying parent with a consent form. The consent form must be notarized and a copy of the front and back of the identification used to have the form notarized must be presented with the form.


What do I need to apply?

To apply you will need all the following: a completed application, original or a certified copy of your proof of citizenship, a valid photo ID, and a check or money order for the passport fee.


When can a food establishment re-open or resume full operation after an IHH?

Ensure that the imminent health hazard (IHH) has been eliminated and compliance is met for all other items listed on the “Checklist for Re-Opening After an Imminent Health Hazard,” document. Notify the SNHD that the IHH has been eliminated and that the food establishment is ready to resume operations. Facilities that notify the SNHD and follow the re-opening checklist will be given permission to re-open. Depending on the type of IHH, a re-opening inspection may be scheduled.


What should be done if water is lost at a food establishment?

Investigate the cause of water loss. Is only one business without water? Or, are other businesses in the immediate area affected? Contact the local water agency to report the outage and to determine if there is an estimated timeframe for water to be restored. Discuss with the local water agency if there are necessary steps to flush the water lines after water has been restored to the food establishment. Contact the SNHD Environmental Health Division for guidance.


Can a food establishment still operate during an electrical power outage?

Continuous operation during an electrical power outage depends on the situation. If the interruption of electrical power service is for a short time (as estimated by NV Energy) and the person-in-charge closely monitors food, equipment, and water temperatures to assure all are being maintained at an acceptable temperature (see criteria below) and there is adequate lighting, ...


What should be done if electrical power is lost at a food establishment?

Investigate the cause of electrical power loss. Is only one business without power? Or, are other businesses in the immediate area also affected? Contact NV Energy (702-402‐5555) to report outages and to determine if there is an estimated timeframe for electrical power to be restored. Contact the SNHD Environmental Health Division for guidance.


Where can more information be found?

Contact the Food Operations inspector or the general inquiry link for additional questions. Food donation safety tips can also be found on the “FDA Surplus, Salvaged, and Donated Foods – Safety Tips” site: www.fda.gov.


Where can more information be found?

The Food and Drug Administration (FDA) document, “Fish and Fisheries Products Hazards and Controls Guidance,” contains detailed information on parasites in specific species of fish and also provides information on the process of parasite destruction; or, contact the Food Operations inspector.


What records does an establishment need to keep?

Fish that are treated for parasites (frozen) by the food establishment: Records documenting the freezing temperature and time to which the fish were subjected must be maintained at the food establishment for 90 days beyond the time of service or sale as per Regulation. Logs are available for download in the logs and templates section.


What are the requirements for parasite destruction?

Except for fish listed as exempted by Regulation, fish that are served raw- or partially cooked must be subjected to parasite destruction by freezing. There are three acceptable time/temperature methods to accomplish parasite destruction. All methods require that documentation or records be kept on-site and available for review during the food establishment inspection. The three acceptable time/temperature methods are:


Why is parasite destruction necessary?

All living organisms, including fish, can have parasites. Parasites are a natural occurrence and are not necessarily due to contamination. Parasites are killed during the cooking process and therefore do not present a health concern in thoroughly-cooked fish. Parasites become a concern when consumers eat raw, undercooked, or lightly-preserved fish (e.g., sashimi, sushi, or ceviche). Freezing, as required under the 2010 Regulations, kills any parasites that may be present.


What food items do not need a disclosure?

The disclosure is only for animal food products that can be served raw or undercooked. Menu items that will always be heated to kill all disease-causing germs will not require a disclosure. For example, chicken that is only served fully cooked (to the required internal temperature) should not be noted under the consumer advisory.


How does a food establishment indicate a reminder to the consumer?

“Thoroughly cooking food of animal origin, including but not limited to beef, eggs, fish, lamb, milk, poultry, or shellstock reduces the risk of foodborne illness. Young children, the elderly, and individuals with certain health conditions may be at a higher risk if these foods are consumed raw or undercooked.” OR...


Does a food establishment need to provide a consumer advisory?

A consumer advisory is only required if a food establishment offers menu items containing raw- or undercooked animal food products to consumers, including: Meat, eggs, poultry, seafood, and shellstock (e.g., oysters, clams, mussels, etc.). If all animal food products are cooked to required internal temperatures, then a food establishment does not need a consumer advisory.


What is a consumer advisory?

A consumer advisory is a written statement that a food establishment provides: 1. To inform consumers about the increased risk of foodborne illness when eating raw- or undercooked animal food products; and,


What about clean-up between required cleaning and sanitizing?

There are three ways to clean-up between routine warewashing: A wiping cloth in a sanitizer bucket, a spray bottle and towel, or a pre-moistened wipe. Sanitizer solution (regardless of the type used) must be available in every work area to wipe down equipment (e.g., meat slicers, counters, food preparation tables, cutting boards, and utensils). The surface of the equipment should remain wet with the sanitizer for the required contact time and be allowed to air dry.