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Food Establishment Resource Library
Regulations Cross-Reference Guide
The regulations cross-reference guide will help operators locate sections of the 2010 Regulations Governing the Sanitation of Food Establishments that discuss violations found on the Food Establishment Inspection Report. PDF 100KB
The information is for general guidance only and does not constitute a complete list. If you have any questions, contact your district inspector.
Critical Violations
- Verifiable time as a control with approved procedure when in use. Operational plan, HACCP plan, waiver or variance approved and followed when required. Operating within the parameters of the health permit.
- 3-501.19 – Time as a Public Health Control
- 3-302.13 – Pasteurized Eggs, Substitute for Raw Shell Eggs for Certain Recipes
- 3-502 – Specialized Processing Methods
- 4-101 – Facility and Operating Plans
- 3-305.12 – Food Storage Prohibited Areas
- 3-307 – Preventing Contamination from Other Sources
- Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Food handler health restrictions as required.
- 2-2 – Employee Health
- 2-3 – Personal Cleanliness
- 3-301.11 – Preventing Contamination from Hands
- 3-304.15 – Use Limitations of Gloves
- 5-202.12 – Hand Washing Sink Locations
- 3-502.12, 3-502.13 – (No bare hand contact with foods processed for) Reduced Oxygen Packaging
- Note: NRS 441A.150
 – Reporting occurrences of communicable diseases to the Health Authority; NAC 441A.280 – Duty to cooperate with Health Authority during investigation of communicable diseases (e.g., foodborne illness).
- Commercially manufactured foods from approved source with required labels. Parasite destruction as required. Potentially hazardous foods/time temperature control for safety (PHF/TCS) received at proper temperature.
- 3-201.11 – Compliance with Food Law
- 3-202 – Specifications for Receiving
- 3-203.11 – Maintaining Shellstock Identification
- 3-402.11 – Parasite Destruction
- 3-402.12 – Records: Creation & Retention
- 3-601.11 – Standards of Identity
- 3-601.12 – Honestly Presented
- 3-602.12 – Other Forms of Information
- Note: 3-701 – Disposition of contaminated food
- Hot and cold running water from approved source as required.
- Imminently dangerous cross connection or backflow. Waste water and sewage disposed into public sewer or approved facility.
- 5-205 – Backflow and Back-Siphonage
- 5-403.11 – Approved Sewage Disposal System
- Food wholesome: not spoiled, contaminated or adulterated.
- 1-202 – Definition of Adulterated
- 3-101.11 – Safe, Unadulterated and Honestly Presented
- 3-202.12 – Additives
- 3-202.15 – Package Integrity
- 3-202.19 – Shellstock Condition
- 3-501.11 – Frozen Food
- 3-302.11 – Packaged & Unpackaged Food, Separation, Packaging & Segregation
- 3-302.14 – Protection from Unapproved Additives
- 3-306.14 – Returned Food & Re-Service of Food
- 3-307.11 – Miscellaneous Sources of Contamination
- PHF/TCSs cooked and reheated to proper temperature.
- PHF/TCSs properly cooled.
- PHF/TCSs at proper temperatures during storage, display, service, transport and holding.
- 3-501.16 – Potentially Hazardous Food (TCS), Hot and Cold Holding
- 3-501.14 – Cooling
- 3-502.13 – Reduced Oxygen Packaging
- Nevada Clean Indoor Air Act compliant.
- 8-204.12 – Compliance with NRS 202.2483 the Nevada Clean Indoor Air Act
- 4-103 – Uncategorized Food Establishment
Major Violations
- Food protected from potential contamination during storage and preparation.
- 3-302 – Preventing Food and Ingredient Contamination
- 3-303 – Preventing Contamination from Ice Used as a Coolant
- 3-304 – Preventing Contamination from Equipment, Utensils and Linens
- 3-305 – Preventing Contamination from the Premises
- 3-306 – Preventing Contamination by Consumers
- 3-307 – Preventing Contamination from Other Sources
- 4-404.11 – Three Compartment Sinks, Cleaning & Sanitizing Procedures
- 5-201.11 – Plumbing System, Approved Materials, System and Cleanable Fixtures
- Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
- Chapter 7 – Poisonous or Toxic Materials
- 4-201.15 – Limited Uses of Materials Not Compliant with ANSI or BISSC Standards
- 4-301.14 – Limited Uses of Materials Not Compliant with NSF/ANSI Standards
- 4-402.11 – Cleaning and Sanitizing Food-Contact Surfaces
- 4-407.11 – Sanitizing Procedures
- 4-602.11 – Lubricating and Reassembling, Food-Contact Surfaces and Equipment
- Food protected from potential contamination by employees and consumers.
- 2-401 – Hygienic Practices, Food Contamination Prevention
- 3-306 – Preventing Contamination by Consumers
- 3-304.11 – Food Contact With Equipment and Utensils
- 3-304.12 – In-Use Utensils, Between-Use Storage
- 3-304.16 – Using Clean Tableware for Second Portions and Refills
- 3-307 – Preventing Contamination from Other Sources
- Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Sanitizer solution provided and maintained as required.
- 4.4 – Cleaning and Sanitizing
- 3-304 – Preventing Contamination from Equipment, Utensils and Linens
- 4-201.16 – CIP Equipment
- Handwashing facilities adequate in number, stocked, accessible and limited to handwashing only.
- 5-202 – Hand Washing Sinks Installation, Location and Use
- Effective pest control measures. Animals restricted as required.
- 6-202.13 – Insect Control Devices, Design and Installation
- 6-202.15 – Outer Openings, Protected
- 6-501.17 – Controlling Pests
- 6-501.18 Removing Dead or Trapped Birds, Insects, Rodents and Other Pests
- 6-501.20 – Maintaining Premises, Unnecessary Items and Litter
- 6-501.21 – Prohibiting Animals
- 7-202.12 – Conditions of Use
- 7-206 – Pesticides
- Hot and cold holding equipment present; properly designed, maintained and operated.
- Accurate thermometers (stem & hot/cold holding) provided and used.
- 4-302.13 – Food Temperature Measuring Devices
- 4-202.11 – Equipment for Cooling, Heating and/or Holding Temperature Controlled Food
- PHF/TCSs properly thawed.
- Single-use items not reused or misused.
- 4-302.15 – Single-Service Articles and Single-Use Articles, Use Limitations
- 4-302.17 – Molluscan and Crustacean Shells, Use Limitations
- 4-604.11 – Handling Cleaned Equipment, Utensils and Linen
- 3-306.12 – Condiment Protection
- Person in charge available and knowledgeable/management certification.
- Backflow prevention devices and methods in place and maintained.
- 5-205 – Backflow and Back-Siphonage
- 5-402.12 – Backflow Prevention
- “B” or “C” grade card and required signs posted conspicuously. Consumer advisory as required. Records/logs maintained and available when required.
- 8-204.12 – Responsibilities of the Permit Holder
- 3-306.13 – Consumer Self-Service Operations
- Appendix F – Consumer Advisory Language
Minor Violations
- Acceptable personal hygiene practices, clean outer garments, proper hair restraints used. Living quarters and child care completely separate from food service.
- 2-3 – Personal Cleanliness
- 2-402.11 – Hair Restraints
- 3-307.11 – Miscellaneous Sources of Contamination
- 6-202.20 – Living or Sleeping Quarters, and Separation
- Food and food storage containers properly labeled and dated as required. Food stored off the floor when required. Non-PHF/TCS within shelf-life and not spoiled. Proper retail storage of chemicals.
- Facilities for washing and sanitizing kitchenware approved, adequate, properly constructed, maintained and operated.
- Appropriate sanitizer test kits provided and used. Ware washing thermometer(s) as required. Wiping cloths & linen stored and used properly.
- Food contact surfaces and equipment approved, food grade material, smooth, easily cleanable, properly constructed and installed.
- 3-304.13 – Use Limitations, Linen and Napkins
- 3-304.14 – Use Limitations, Wiping Cloths
- 4-2 – Equipment
- 7-205.11 – Incidental Food Contact, Criteria, Lubricant
- Utensils, equipment, and single service items properly handled, stored and dispensed.
- 3-304.12 – In-Use Utensils, Between-Use Storage
- 3-306.13 – Consumer Self-Service Operations
- 4-302.16 – Bulk Milk Container Dispensing Tubes, Method of Cutting
- 4-6 – Protection of Clean Items
- 4-203.11 – Storage Equipment
- Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
- 4-410 – Non-Food Contact Surfaces
- 4-2 – Equipment
- Health cards as required. Facility has an effective employee health policy. “A” grade card conspicuously posted.
- Restrooms, mop sink, and custodial areas maintained and clean. Premises maintained free of litter, unnecessary equipment, or personal effects. Trash areas adequate, pest proof and clean.
- 5-204.11 – Toilet Facilities Within Food Establishments
- 5-202.12 – Hand Washing Sinks, Location
- 6-202.14 – Toilet Rooms, Enclosed
- 5-5 – Refuse, Recyclables, and Returnables
- 5-203 – Service Sinks
- 6-501 – Premises, Structures, Attachments, and Fixtures – Methods
- 3-307 – Preventing Contamination from Other Sources
- 6-401 – Employee Accommodations
- Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
- Chapter 5 – Water, Plumbing and Waste
- 6-1 – Material for Construction and Repair
- 6-2 – Design, Construction and Installation
- 6-3 – Numbers and Capacities
- 6-5 – Maintenance and Operation
- 4-201.15 – Limited Uses of Materials Not Compliant with ANSI or BISSC Standards
- 4-202.15 – Ventilation Hood System
- 4-202.17 – Equipment Kick Plates, Removable
- Fruits and vegetables washed prior to preparation or service.
- 3-302.11 – Packaged and Unpackaged Food, Separation, Packaging and Segregation
- 7-204.12 – Chemicals for Washing Fruits and Vegetables, Criteria
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