Definitions:

1. Food Preparation Area: Area in which food or drink is prepared for human consumption on or off the premises.
   
   
2. NSFI: Abbreviation for National Sanitation Foundation International. As equivalent, the Health District accepts UL-EPH, ETL-SEMKO Sanitation, and BISSC/ETL Verified marks, or field evaluation and acceptance from these third-party testing agencies.

Construction Requirements:

1. Equipment: All food service equipment shall meet design, materials and construction standards of the National Sanitation Foundation International (NSFI/ANSI) or be equivalent to those standards.
   
   Wood or wood and plastic laminate materials may not be used in or over food preparation areas for shelving, cabinetry, or as a preparation surface.
   
   Metal or other materials meeting the “food zone” material and construction requirement of NSFI/ANSI Standard 2 may be used for food preparation surfaces.
   
   Metal framing must be used for all structure under counter tops used for food preparation or on which food equipment is installed and/or plumbed (this will be determined during each specific review based on current written policy).
   
   Hard maple, or equivalent, is acceptable for commercial cutting boards and baker’s tables; granite and corian-like materials are approvable for countertops in customer interface areas.
   
   Consideration shall be made of client needs in customer interface areas such as display, service counters, bars, etc. Sealed wood and plastic laminate constructed register and pass-over counters and bars must have all exposed wood sealed with an appropriate sealer or be otherwise protected from deterioration (these will be evaluated on a case-by-case basis).
   
   
   
   1. Refrigerators (General): All refrigerators intended for the storage of packaged or unpackaged food must meet the applicable requirements of NSFI/ANSI Standard 7.
      
      Refrigerators for the storage of unpackaged foods (foods not in the original delivery containers) must have an interior with approved radius angles at the floor-to-wall and wall-to-wall junctures.
      
      
   2. Walk-in Refrigerators and Freezers: must be pre-fabricated, whole or assemble-in-place commercial units certified to ANSI/NSFI Standards (2, 7, and 51) or be equivalent to those Standards for design, materials, construction and installation.
      
      Custom units must be evaluated and performance tested by an independent certified testing lab and certified to have met the applicable Standards.
      
      Companies certified to provide custom units are available by downloading the Clark County NSF - Certified Custom Fabricator List. PDF (28 KB/2 pages)
      
      
      1. Any outside walk-ins must have prior administrative approval and are limited to pre-packaged food items only. The pathway into the establishment must have overhead and wind protection.
         
         
      2. Walk-in units without pre-fabricated floors must have a quarry tile, sealed concrete, stainless steel or aluminum floor installed. Metal floors must have a contiguous sealed base cove. Quarry tile floors must be sealed with epoxy grout, with floor-set (not top-set) base cove. Sealed concrete floors may have a metal or other approved base cove treatment.
         
         
      3. Walk-in units sold without refrigeration components must have refrigeration components installed that meet the recommended BTU rating provided by the box manufacturer for the intended ambient temperature conditions.
         
         
   3. Custom Built Refrigeration Units: must be fabricated by an NSFI certified fabricator and meet all the requirements of NSFI/ANSI Standard 2, 51, and 7 for construction and materials, and plans submitted must include the mechanical refrigeration equipment.
      
      Special care should be taken if the box or cabinetry and the mechanical refrigeration equipment are not from the same manufacturer and/or installed by the same contractor.
      
      The manufacturer / contractor / installer shall meet all the requirements of NSFI Standard No. 7 on construction and installation of refrigeration equipment including but not limited to Standard No. 7 (5.27).
      
      Any refrigeration cabinetry units sold without refrigeration components (compressor and evaporation coil), must have refrigeration components installed that meet the recommended BTU rating provided by the cabinet or box manufacturer for the intended ambient temperature conditions.
      
      Companies certified to provide custom units are available by downloading the Clark County NSF - Certified Custom Fabricator List. PDF (28 KB/2 pages)
      
      
   4. Other Specialty Cooled/Chilled Rooms or Cabinets:
      
      
      1. Rooms designed to operate at a reduced ambient temperature, for expressed purpose of processing vegetables, salads, meats, or other foods, which have doors that do not produce an air-tight seal (or otherwise allow for ventilation), whether or not the room contains refrigeration equipment, shall not be deemed a “refrigerator” for the purposes of design and construction.
         
         These rooms shall be required to have impervious materials on the walls and ceilings (such as FRP) and shall have a quarry tile/epoxy grout or sealed concrete floor with appropriate base cove treatment. In rooms where wash down will be necessary, floors should be sloped to floor drains or sinks.
         
         Floor drains and floor sinks will be allowed in such rooms, and hose-reel units are recommended. Refrigeration equipment in these rooms must be capable of maintaining a temperature of 50 degrees Fahrenheit or less to take advantage of 96.05.0600.3 (24 hour cleaning schedule).
         
         
      2. Rooms designed to operate at a reduced ambient temperature, for expressed purpose of aging / storing pre-packaged, non-potentially hazardous foods such as bottled beverages (wine rooms), which have doors that do not produce an air-tight seal (or otherwise allow for ventilation), whether or not the room contains refrigeration equipment, shall not be deemed a “refrigerator” for the purposes of design and construction.
         
         These rooms shall have smooth, nonabsorbent, durable, washable wall finish treatments; floors shall be of a smooth, durable, non-absorbent material and finished so as to be easily cleanable. All floor/wall junctures shall be sealed and properly coved. Ceilings shall be smooth, non-absorbent and easily cleanable (fissured acoustical tile is not acceptable).
         
         Rooms so designed should not be operated below 45 degrees Fahrenheit, with 50 to 60 degrees Fahrenheit the being the nominal range. Rooms without mechanical refrigeration equipment installed in the room need only conform to the requirements for standard room finishes, to include well-sealed woods for decoration purposes.
         
         
      3. Specialty Cabinetry designed and used for the expressed purpose of storing such items as wine at a reduced temperature, provided there are no refrigeration components inside the cabinetry and the unit is cooled by air (not below 55 degrees Fahrenheit) that is introduced by means of duct work from a remote air conditioning system, the cabinetry shall meet the materials, design and construction requirements for “splash zone” as provided in N.S.F.I. Standard 2, where applicable. Wood may be used in conformance with NSFI/ANSI Standard 51, section 4.2.5.
         
         Final requirements may be based on an evaluation of the location of the unit in the relationship to the rest of the food service equipment and layout.
         
         
2. Equipment Installation:
   
   
   1. All equipment installation will be evaluated using the NSFI installation manual for food service equipment.
      
      
   2. All equipment, other than easily movable equipment, (on casters or light enough for easy movement), shall be installed with sufficient, unobstructed space between and behind the equipment to permit cleaning or be sealed to the wall and adjoining equipment. (Note: Special care must be taken with refrigeration and cooking equipment to allow for proper ventilation)
      
      Flashing may be used, but must not extend further than 2 feet in the horizontal plane (flashing beyond two feet may be accomplished using a 45 degree angle down to the equipment). Equipment not on casters shall have at least six inches of clear space beneath, be sealed to the floor, or placed on curbs and sealed to the curb. The use of casters or six inch legs is preferred wherever feasible. (See item 19A and 19B)
      
      
   3. Equipment which is placed on tables or counters, unless readily movable shall be sealed thereto or mounted on legs or feet at least four inches high and so installed as to facilitate cleaning of equipment and areas adjacent thereto. (See item 19A and 19B)
      
      
   4. Water stations, ice bins, drink dispensers, sinks and similar equipment, are not to be dropped into plastic laminate counter tops. (See item 1) All legs and wheels/casters must meet or be equal to NSFI Standard 2.
      
      
3. Ice Bins: Combination ice bin-glass filler units, water stations, soda dispensers, etc., are not acceptable where the ice bin opening is not adequately protected (i.e., front-to-back units, built-in micro-switch for slide-top lids, or unprotected units in a bad traffic flow). Drop-in cold plates, drain lines, carbonators, tubing, etc. are not acceptable in ice bins (Cold plates are to be built-in integrally with the ice bin).
   
   
4. Shelving in food preparation, utensil washing areas and walk-in boxes are to be of approved (NSFI/ANSI) metal construction. Shelving is to be free standing or approved by Southern Nevada Health District for walk-in boxes and must be stainless steel, epoxy coated or otherwise impervious to rust or corrosion. Painted (or otherwise sealed) wood may be acceptable in separate DRY storage areas only, under certain circumstances with specific administrative approval.
   
   
5. Storage: Sufficient refrigerated and dry storage for foods must be provided. Poisonous and toxic materials, cleaning materials and equipment must be stored separately from foods or food –contact items.
   
   
6. Hand wash Facilities must be conveniently located within all food preparation areas, including bars. Hand sinks must be adequate in size and so located as to permit convenient and expeditious use by all employees.
   
   Each hand sink is to be a separate and distinct wall-hung unit with tempered or hot and cold running water, soap and towel dispensers and sealed to the wall, with at least 18 inches of separation between the sink and any food contact surface, including the three-compartment sink (splash-guards may be used in areas with limited space).
   
   Units built-in to or dropped into the counters or other equipment are acceptable only in such situation as a wall-hung sink is precluded from use, such as buffets, carving stations, and island stations. In these situations, a hand sink recessed below the counter level so as to provide side-splash protection would be preferable.
   
   
7. Sinks: A three-compartment sink with integral double drain-boards is required for both food and drink establishments. A dish or glass washer cannot be a substitute for a three-compartment sink.
   
   Three compartment sinks must have tubs of equal size, with two distinct and equal size integral drain-boards, of a size equal to each tub or larger. Sink tubs must be sized to allow for the immersion of the largest kitchenware to be washed. Dishwashers and glass washers must have both a “dirty” and “clean” side drain-board landing of adequate size and a pre-wash dump sink, but need not be integral to the dish or glass washer. All dish tables and drain boards must drain to sewer.
   
   
8. Bar Sinks: A bar must have a three-compartment sink sized for its needs. If an establishment has both a restaurant and a bar, both of which are under the same ownership, then the three-compartment sink of the restaurant may be used for the bar if:
   
   
   1. The three-compartment sink is within 200 feet of the bar;
      
      
   2. The transport pathway is inside the building and on the same floor;
      
      
   3. The bar is provided a glass-washer installed in lieu of the required three compartment sink. A two compartment or one compartment sink may be approved by the Health Authority for purposes other than dishwashing. All sinks, with the exception of hand sinks and mop (janitor’s) sinks must be indirectly connected to a floor sink with an approved air-gap. Hand sinks and mop (janitor’s) sinks may be directly drained to an approved sewer.
      
      
9. Drain Issues:
   
   
   1. All food service equipment drains, such as (sinks, ice bins, refrigerators, walk-ins, ice machines, etc.) shall be hard piped with an indirect drain a floor sink, with a proper air gap provided. Floor sinks must be installed flush with the finished floor and be accessible for cleaning (i.e., at least ½ exposed from under low-mounted or curbmounted equipment).
      
      
   2. Southern Nevada Health District does not allow sump pumps for the purpose of draining food service equipment to sewer, except in the case of a lift station installed outside the food establishment that has been approved by the building and sanitation authority. In such a case, an alarm system with both audio and visual signals must be installed within each food establishment serviced by the lift station.
      
      Administrative approval, with permit conditions, must be obtained prior to construction for the use of a lift station. Check with your local Building Department for all other plumbing issues.
      
      
   3. Scupper Drains: Provide a scupper drain in the bar top over each Jockey pour station, plumbed with rigid piping to a floor sink with a proper air gap provided.
      
      
   4. Drink Gun Installation: To be installed so that gun hoses do not come into contact with the drink ice and the gun cup holder cannot be located over the ice bin.
      
      
   5. Overhead Waste Lines: Soil and waste lines cannot be installed over food preparation, storage, or equipment and utensil cleaning areas, or over food receiving areas, transport corridors or routes, unless separated by the floor immediately above or acceptable means approved by the Health Authority (i.e., metal troughs which drain to a floor sink).
      
      
10. Ceilings shall not be less than eight feet high. Ceilings in kitchen/food preparation area, utensil washing areas, etc., must be smooth, non-absorbent and easily cleanable. (Fissured acoustical tile is not acceptable.)
    
    
11. Floors and Walls in food preparation and storage areas, toilet and dressing rooms shall be of smooth, durable, non-absorbent material and finished so as to be easily cleanable. All floor/wall junctures shall be sealed and properly coved.
    
    Bare concrete floors must have an appropriate concrete sealer applied (not just a “water” seal). All wall surfaces must be smooth, non-absorbent, durable, washable and light in color and sealed with at least an oil based enamel paint or water based epoxy except for all wet zones area such as three compartment sinks dishwashers, hand sinks, horizontal and vertical surfaces of inside the bar dies. These areas must be covered with an impervious material like Fiberglass Reinforced Panel (F.R.P.) or stainless steel to the highest level of splash.
    
    Other wall surface materials are subject to evaluation and approval prior to installation. Consideration will be given in regard wall, floor, and ceiling finish materials, colors, and patterns in customer interface areas, provided the given material is non-toxic, smooth, non-absorbent, durable, and washable.
    
    
12. Doors and other openings to the outside shall be tight-fitting and self-closing. Automatic air current devices (fly fans) are required when openings open directly into food zones such as prep, storage and dishwashing areas. Screen doors, when used, must open outward and material shall not be less than 16 mesh per inch.
    
    Alternate means of vermin and dust control may be considered as part of a comprehensive operational plan. Approval of such a plan requires administrative review and may be subject to permit conditions.
    
    
13. Employees' Toilet Facilities which are adequate and conveniently located shall be provided. This is interpreted to mean on the same floor, in the same building, and within 200 feet walking path of the food or drink facility. Specific administrative approval must be obtained for use of restrooms that may only be accessed by employees from outside the building.
    
    Customers' Restrooms one for each gender, are required in all food establishments that offer seating to the public for consumption of food or drink that is prepared on the premises.
    
    The only exceptions to this are food establishments that sell mostly packaged products (50 percent or more) for off-site consumption (like a mini-mart or grocery store), or food establishments that are located in indoors malls or food courts that have common restroom access clauses in their lease agreements.
    
    Customers restrooms can double as employee restrooms, but customers cannot enter the kitchen or other back-of-the-house areas to access the restrooms. (NAC 446.445)
    
    
14. Toilet Rooms
    
    
    1. Toilet rooms shall be completely enclosed with a tight-fitting, self-closing door, where the door enters directly into the food preparation or storage areas. Restrooms must be provided with mechanical ventilation (exhaust fan). Fixtures in restrooms must be sealed to the floor or wall.
       
       Hand sinks shall have tempered or hot and cold running water and soap and towel dispensers. Hot or tempered water must be available within 20 seconds. Faucets with automatic shut-off must run for a minimum of 20 seconds.
       
       
    2. Whenever the number of employees on duty at the same time exceeds five, then two toilet rooms shall be required.
       
       
15. Employee Facilities: Adequate facilities must be provided for orderly storage of employees’ clothing and personal belongings.
    
    
16. Janitor Facilities: A mop sink/can wash area must be provided and serviced with hot and cold running water, for the emptying, filling, and cleaning mop buckets and mops. Location and installation of mop sink/can wash must be made to preclude the possibility of contamination of food and preparation areas.
    
    
17. Lighting: At least 50 foot-candles of light are required on all work surfaces on all equipment in food preparation and utensil washing areas. At least 20 footcandles of light are required in all other areas, including dining areas during cleaning operations, equipment storage areas, dry food storage areas, sales areas, toilet rooms, all types of refrigerators, and all other non-food preparation areas.
    
    Light fixtures in the food preparation areas must be shielded. Special attention should be given to the lighting of areas that may have light from overhead fixtures blocked from working surfaces. (i.e., under a canopy hood)
    
    
18. Ventilation:
    
    
    1. Adequate and sufficient exhaust and fresh air intake ventilation shall be provided in food preparation areas, food serving areas, utensil washing rooms, dressing rooms, and garbage and rubbish rooms.
       
       
    2. Ventilation hoods with adequate mechanical exhaust shall be required above all cooking equipment such as ranges, griddles, broilers, hot top ranges, deep fat fryers, barbecues, and rotisseries, soup kettles, hot-water sanitizing dishwashers, etc., to effectively remove cooking odors, smoke, grease and steam. All exhaust hoods and hoods over other food zones shall be made of stainless steel and shall meet NSFI Standards. Hoods must comply with current Building Department and Fire codes.
       
       
19. Utility Runs:
    
    
    1. Exposed vertical or horizontal pipes and lines should be kept to a minimum and at least six inches above the floor and half an inch from the wall and adjacent pipes to facilitate cleaning. Openings for utility lines through floors and walls and ceilings must be appropriately sealed.
       
       Syrup and beverage lines must run through cleanable, rigid conduit and must be sealed and capped at each end to prevent the accumulation of debris therein and preclude the harborage of vermin. (See items 2A and 2B)
       
       
    2. Gas line connections for manual shut-off valves are to be installed at equipment so as to be Accessible, but not in a manner that makes cleaning the area difficult or impossible. Flexible gas lines must be smooth and cleanable. These shut-off valves are not emergency shut offs. (See items 2A and 2B)
       
       
    3. Conduit installations in range hoods and walk-in refrigeration units should have adequate enclosed external space provided for this purpose.
       
       
20. Backflow Protection:
    
    
    1. Vacuum breakers are required wherever submerged inlets occur or back siphonage into the fresh water line may be possible (i.e., dishwashers, potato peelers, scrap troughs, hose bibs, janitor sinks, etc.).
       
       
    2. Reduced Pressure Zone (RPZ) Backflow Prevention Assemblies are required to be installed on the potable water line(s) between the water line and the carbonator being connected to a drink machine.
       
       There shall be no copper lines or fittings installed between the water line(s) and the carbonator. The RPZ valve is to drain through a rigid pipe/drain line to a proper floor sink, or an appropriate indirect waste connection to the sewer approved by the Health Authority. The RPZ valves must be tested upon installation, and annually thereafter, by a certified back flow assembly tester.
       
       
21. Grease Interceptors:
    
    
    1. When required by the Building Department, must be installed outside the building whenever possible, but in no case can they be located where food is prepared or where utensils or tableware is washed.
       
       
    2. Alternate methods of grease disposal (grease machines) may be located within food establishments, but must be so noted on the plans as submitted. Refer to sanitation authority grease interceptor requirements dated January 8, 2001 for details.
       
       
22. Garbage Can Areas: Garbage can cleaning areas shall be enclosed and equipped with adequate drainage to sewer and have hot and cold water available and be provided at each food establishment.
    
    
23. Garbage disposers are not allowed: Refer to the District Board of Health Moratorium of June 22, 1976.
    
    
24. Garbage Collectors/Separators such as Salvajor, Somat, and Hobart, may be directly connected to the sewage system if an air gap is incorporated into the equipment.
    
    
25. Copper Lines: All copper lines shall be coated, wrapped, or otherwise protected from oxidation when located in food preparation, storage utensil washing, or other areas where incidental contact with food or food contact surfaces may occur.
    
    Copper drain lines must be minimized in walk in boxes and eliminated where possible. When copper lines are used they must be properly encapsulated with an approved material to prevent corrosion.
    
    
26. Food Shields: Shall be mounted to intercept a direct line between the customer’s mouth and the food display area at the customer “use” position.
    
    Food Shields, as installed, must comply with the construction, materials, finishes, and formula requirements established by NSFI Standard 2, section 5.35. The vertical distance from the average customer’s mouth to the floor shall be considered four feet six inches to five feet zero inches when a slant-type shield is used.
    
    A vertical food shield shall be deemed “adequate” when it measures five feet six inches from the top of the shield to the floor. A lesser vertical height may be considered when an adequate horizontal piece (minimum of 12 inches wide) is added to the top of the shield.
    
    Special Note: Metals such as brass and copper, even on properly finished and approved equipment, may be subject to corrosion and the production of toxic oxides when used for food service equipment such as food shields in the presence of excessive heat and moisture. Special care may be required to prevent oxidation from occurring and causing corrosion to build up on metal surfaces. The presence of these toxic compounds on a food shield will result in a critical violation during operational inspections, and may result in replacement or refurbishment of the food shield.