| Critical Violations (5 demerits) |
| # |
New Requirement (regulation reference) |
| 1 |
Time as a control (3-501.19) |
| 1 |
HACCP plan/operational plan/waiver/ROP (3-201, 3-502, 4-101) |
| 1 |
Highly susceptible populations (3-801.11) |
| 2 |
No bare hand contact with ready-to-eat (RTE) food (3-301) |
| 2 |
Slash-resistant gloves in direct contact with RTE food must be smooth, non-absorbent (3-304.15) |
| 3 |
Wild mushrooms not from an approved source (3-201.11) |
| 3 |
Packaged juice must be pasteurized or have HACCP plan with 5-log reduction (3-201.14) |
| 3 |
Meat, poultry and unpasteurized eggs packaged for retail sale with safe handling instructions (3-201.11) |
| 3 |
Parasite destruction freezing or documentation for raw or undercooked fish (3-402) |
| 4 |
Handsink water temp minimum 100˚F (5-202.11) |
| 6 |
Packaged raw potentially hazardous food [PHF(TCS)] within shelf life (1-202 Adulterated, 3-101.11) |
| 6 |
RTE PHF (TCS) 7 day shelf life (3-501.17) |
| 6 |
Water from finfish tanks not commingled with molluscan shellfish tanks (4-202.24) |
| 6 |
ROP food within required time frames (3-502) |
| 8 |
PHF (TCS) cooled from ambient temperature to 41˚F within 4 hours (3-501.14) |
| 8 |
ROP food cooled properly (3-502.13) |
| 9 |
Cut leafy greens stored ≤41˚F ambient temperature; cut tomatoes ≤41˚F (3-501.14) |
| 9 |
ROP food at proper temperature (3-201.13, 3-502.13) |
| 10 |
NCIAA (8-204, 4-103) |
| Major Violations (3 demerits) |
| # |
New Requirement (regulation reference) |
| 11 |
Raw animal products stored to prevent cross contamination (3-302.11) |
| 11 |
Raw animal products self service limitations (3-306.13) |
| 11 |
Bottled and canned beverages openings not submerged in contaminated water (3-307.11, 4-201.19) |
| 11 |
Flowers - proper refrigerated storage (3-307.11) |
| 12 |
Chemicals not used in operation or maintenance prohibited from establishment (7-202.11) |
| 12 |
Fruit or vegetable wash approved (7-204.12) |
| 12 |
Chemicals labeled with danger statement (7-101.11, 7-102.11) |
| 12 |
Employee refrigerated medication inside a sealed leak proof container (7-207.12) |
| 12 |
Pesticides separated from other chemicals, in locked cabinet (7-201.11) |
| 13 |
Dispenser/pouring container not contaminated by customer drink (3-304.16) |
| 14 |
Cold room equipment/utensil washed and sanitized per time/temperature requirement (4-401.11) |
| 14 |
Un-used preset tableware removed upon customer seating or after customer service (4-604.11) |
| 14 |
Food equipment rented/loaned to public cleaned upon return (4-402.11) |
| 14 |
Separate three compartment sink available in area that prepares raw animal food for RTE (4-202.12) |
| 14 |
Sanitizer bucket (except red), sanitizer spray bottle, and/or soap bucket labeled (4-407.11, 7-102.11) |
| 16 |
No Household-use pesticides/insect baits (7-206.11) |
| 16 |
Pesticides approved by NV Dept of Agriculture (7-206.11) |
| 16 |
Automatic spray dispensers not located directly above or within 15 feet of food (7-206.11) |
| 16 |
Pesticide application records maintained for 2 years (7-206.11) |
| 18 |
Thermometer in hot and cold holding equipment properly provided/affixed (4-202.11) |
| 18 |
Electronic monitoring required for ROP food at 34°F or 38°F (3-502.13) |
| 19 |
Thawing with cold running water – product fully submerged (3-501.13) |
| 20 |
Plastic tubing for dispensing beverages directly into a consumer’s mouth not reused (4-604.11) |
| 21 |
Person in charge (PIC) available and demonstrates knowledge (2-201.11, 8-205.11) |
| 23 |
Current “B” or “C” grade card or closure sign posted conspicuously (8-204.12) |
| 23 |
Consumer advisory reminder and disclosure for raw or undercooked animal products (3-401.11, 3-603.11) |
| 23 |
Unpasteurized juice processed and packaged on site, warning requirements (3-404.11) |
| 23 |
HACCP plan/operational plan/waiver records or logs maintained (3-502.13, 4-101.13, 4-101.14) |
| Minor Violations (1 demerit) |
| # |
New Requirements (regulation reference) |
| 25 |
Ice packaged for off-premises consumption labeled properly (3-206.16) |
| 25 |
Food packaged for off-premises consumption labeled properly (3-602.11) |
| 25 |
Bulk food for customer self-service labeled properly (3-602.11) |
| 25 |
Damaged, spoiled, or recalled food separated and labeled (6-402.11) |
| 25 |
PHF (TCS) food properly date labeled (7 days) (3-501.17) |
| 25 |
Shellfish tags kept in chronological order (3-203.11) |
| 25 |
ROP product labeled properly (including all dates pertaining to shelf life) (3-502.13) |
| 26 |
Three compartment sink with two integral drain boards (4-202.12, 4-202.13) |
| 26 |
Ware washing machine data plate legible and accurate (4-202.13) |
| 26 |
Ware washing machine water pressure 15 to 25 psi (4-202.13, 4-405.11) |
| 27 |
Thermometer available for three compartment sink (4-204.12) |
| 27 |
Wiping cloths laundered or removed from service daily and stored separately (3-304.14, 4-503.11) |
| 27 |
Laundered linens stored in approved area (4-203.11, 4-603.11) |
| 27 |
Wiping cloths mechanically washed by operator or laundry service (4-202.16, 4-505.11) |
| 29 |
In-use utensils stored in standing water <41°F or >135°F, cleaned/replaced every 4 hours (3-304.12) |
| 29 |
Bulk milk dispenser tube trimmed properly (4-302.16) |
| 31 |
Facility has effective employee health policy; PIC and/or foodhandler aware of policy (2-201.11) |
| 31 |
A grade card posted conspicuously (8-204.12) |
| 32 |
Employee restrooms within same building and conveniently located during business hours (5-204.11) |
| 32 |
Interior trash cans lined with plastic bags (5-501.14) |
| 32 |
Containers used for multi-purposes labeled “garbage only” (3-302.12) |
| 32 |
No food waste disposals, grinders or digestion systems in use (5-503.11) |
| 32 |
Mop sink provided (5-203.11) |
| 33 |
Bottled drink/beverages kept cold by ice stored in unit that is self-draining (4-201.19) |
| 33 |
Bottled and canned beverage openings not submerged below (clear) ice water level (4-201.19) |
| 33 |
Service sink with functional hot and cold water (5-203.11) |
| 33 |
Non-potable water lines labeled (5-205.18) |
| 33 |
Wet zones are lined with FRP (6-201.16) |
| 33 |
Walls exposed to splash or spray covered with impervious material to a height of 8 feet (6-201.16) |
Requirements for specialty permit categories are in addition to the requirements in chapters 1-8.
| Outdoor Barbecues |
| # |
New Requirement (regulation reference) |
| 13 |
No customers within 5 feet of barbecue (6-601.15) |
| 13 |
Food shield present if consumer is within 30 inches of RTE foods (6-601.20) |
Warehouses
(free standing as well as warehousing areas of grocery stores and casinos) |
| # |
New Requirement (regulation reference) |
| 16 |
Pest control provided by licensed pest control operator with an integrated pest control plan (9-302.19) |
| 25 |
Shelving depth/floor clearance ≤36 inch shelf with 6 inches clearance; >36 inch shelf with 12 inches clearance (9-202.11) |
| 25 |
Pallet to wall clearance 12 inches if moved weekly, 18 inches if moved less frequently or pest infestation. (9-202.11) |
| 25 |
Food rotated by FIFO (9-302.11) |
| 33 |
Mop sink provided as required (9-202.11) |
| 33 |
Temperature of warehouse maintained between 65-90°F (9-202.11) |
| 15 |
Warehouse processing live shellstock, lobsters, or frogs, etc. with handwashing sink (9-204.11) |
| 26 |
Warehouse processing live shellstock, lobsters, or frogs, etc. with three compartment sink (9-204.11) |
| 33 |
Warehouse processing live shellstock, lobsters, or frogs, etc with floor drains to sewer (9-204.11) |
| * |
Holding tank structure and operation for live aquatic animals (compliance by 11/1/2012) (9-204.12) |
| * |
Live molluscan, crustacean and finfish storage (compliance by 11/1/2012) (9-304.13) |
| Portable Units
|
| # |
New Requirement (regulation reference) |
| 2 |
Portable bar operated within 15 feet of a wall-hung or portable handwashing sink (11-201.11, 11-303.11) |
| 11 |
Portable unit for outside operation with approved overhead protection (11-405.11) |
| 28 |
Three or less approved accessory units, including portable handsink (11-201.11) |
| 28 |
Accessory units not larger than (length and width) and within 15 feet of portable unit (11-201.11) |
| 28 |
Identification plate permanently affixed (11-404.11) |
| 31 |
Grade card posted on portable unit visible to the public (11-404.11) |
| Catering
|
| # |
New Requirement (regulation reference) |
| 15 |
Handsink (NSF) available at event or remote service site with dish-up or open food handling (12-305.11) |
| 23 |
Transport temperature logs maintained and provided to Health Authority upon request (12-303.13) |
| Seasonal Food Establishments
|
| # |
New Requirement (regulation reference) |
| 11 |
Overhead protection at an outdoor facility (14-203.14) |
| 23 |
Service logs maintained properly at the commissary (14-303.13) |
| 23 |
Transport temperature logs maintained (4-303.17) |
| Seasonal Food Establishment on Pool Deck/within Pool Barrier (14-203.14(E))
|
| # |
New Requirement (regulation reference) |
| 1 |
No glass or breakable items except glass liquor and mixer bottles under the control of a foodhandler |
| 1 |
Bar/food units located away from edge of pool, not obstructing access to deck or necessary fixtures |
| 1 |
Bar/food units located away from standing water |
| 1 |
Bar/food units broken down, covered, protected, and stored when not in use |
| 1 |
Electrical connections GFCI protected and testable |
| 1 |
Electrical connections not in wet areas and do not pass across walkways used by bathers |
| 1 |
Operational plan (including that no food or drink to be consumed within 4 feet of any pool or spa) |
