Environmental Health Plan Review - Southern Nevada Health District

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Food Establishment Plan Review Requirements
for Equipment and Structure of
Seasonal Food Service Permits*

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The purpose of this requirement sheet is to provide guidance regarding the minimum standards for seasonally-permitted indoor and outdoor food service. Download the Seasonal Health Permit Application. PDF (21 KB/1 page)

	1.	Definition: A facility providing food to the final consumer, operated by the person listed on the permit, and in a single designated location. The permit is valid for no less than 14 days and no more than 120 days with a minimum of 60 days between the expiration of one permit and the start of the next permit (a maximum of 4 months in any contiguous 6 month period) and need not be associated with a special event.

	2.	Purpose: The purpose of this type of permit is to allow food service establishments to serve food to the public on a routine basis for a period of time that is less than an annual permit and the food service and handling that is limited by the Southern Nevada Health District to preserve food safety to the maximum extent possible.

	3.	Types: Seasonal Food Service Permits PDF (21 KB/1 page) are subcategorized as indoor and outdoor, and also as packaged foods/non-potentially hazardous foods (non-PHF), packaged foods/potentially hazardous foods (PHF), food-handling (non-PHF), and food handling (PHF). All Seasonal permits must:

		A.	Meet all applicable requirements of the Regulations 1996 Governing the Sanitation of Food Establishments. PDF (917 KB/47 pages)

		B.	Be site-specific.

		C.	All food products must be from an approved source.

		D.	Have NSF or equivalent equipment, wares, and food contact surfaces, where applicable.

		E.	Be within 200 feet of an approvable restroom (functional commode, hot & cold pressurized water service, dispenser-fed soap & towels, ventilated with self-closing door). Use authorization letter required from restroom owner.

		F.	Have either an on-site or remote permitted support kitchen/commissary (use authorization letter required from support kitchen/commissary permittee), that is capable of supporting the proposed operation (operation plan must be submitted in writing). All food transport equipment must be National Sanitation Foundation International (NSFI) or equivalent, and capable of maintaining required temperatures and providing protection from contamination. All equipment and wares must be transported to the support kitchen for cleaning.

		G.	Be capable of maintaining required temperatures of, and protection from contamination for, all food products.

		H.	Specific Requirements:

			1.	Packaged foods (non-PHF):

				a.	Packages may not be opened (no sampling);

				b.	Packages may not be stored on the floor/ground/pavement, & must be otherwise protected from contamination.

				c.	No plan review preliminary office/field inspection required.

			2.	Packaged foods (PHF):

				a.	Above (1) (a) & (b);

				b.	NSFI or equivalent refrigeration or hot-holding equipment with approved power source.

			3.	Food-handling (non-PHF):

				a.	NSFI or equivalent refrigeration or hot-holding equipment with approved power source.

				b.	A self-contained or permanently plumbed hand-washing station with hot & cold water service under pressure. A self-contained hand-washing station must be NSFI or equivalent, and must be capable of containing at least 5 gallons of potable water, 2.5 gallons of hot-water, and 7.5 gallons of waste water.

				c.	May be required to have support kitchen on-site, depending on specific menu.

				d.	Outdoor operation must have overhead protection.

				e.	Both indoor & outdoor operations must provide customer interface food-shield protection.

				f.	Support kitchen must be capable of disposing of waste water at an approved mop-sink.

			4.	Food handling (PHF):

				a.	All of the above (3);

				b.	On-site support kitchen required. Outdoor must be located within 200 feet of the building containing the support kitchen. Indoor must be within the same building as the support kitchen.

				c.	Adequate vermin control must be present and open-air food handling may be conditionally limited on the permit.

				d.	Facility may be required to have a rinse/dump-sink in addition to the hand-washing station noted in Item 3b above, meeting the same requirements.

				e.	A food establishment plan review application worksheet must be completed for this subcategory, and must include a comprehensive operational food-handling plan.

*Excerpt from the Southern Nevada Health District Regulations Governing the Sanitation of Food Establishments. PDF (917 KB/47 pages)

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