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.
   
   
3. On-Site Portable Unit (Non-Permanent Kiosk): An on-site portable unit for service of food refers to a piece of equipment operated within a building and pursuant to a contract with a food establishment or an approved servicing depot for the preparation and service of a limited menu that has been approved by the health authority.
   
   
4. Off-Site Portable Unit: An off-site portable unit is a cart which is serving non-potentially hazardous foods such as hot dogs, popcorn, pretzels, espresso beverages, snow cones or non-potentially hazardous beverages. A special exemption exists for hot dogs and for the preparation of milk on espresso carts. Prepackaged, non-potentially hazardous foods such as chips, candies, snacks, soda, alcoholic beverages and/or water may be sold from off-site portable units.
   
   
5. Commissary: A commissary means a fixed food establishment location maintained for the servicing and cleaning of off-site portable units, mobile units, self-serve mobile units, and the storage or preparation of food to be sold or served.

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. All carts must meet NSFI/ANSI Standard 59 or be equivalent to that standard.
   
   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.
   
   For on-site portable units, 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 of on-site portable units, 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).
   
   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.
   
   Heating / Hot-Holding Equipment (General): All heating equipment shall meet or be equivalent to the requirements of NSFI Standard 4. Off-site portable units may only have a unit for the heating and holding of pre-cooked sausages. Open grills, other than roller grills, are not permitted. On-site units may have other types of hot-holding units for pre-cooked, non-hazardous foods. No cooking is allowed on either type of portable unit.
   
   
2. Equipment Design and Installation:
   
   
   1. All equipment installation will be evaluated using the NSFI installation manual for food service equipment. On-site and off-site portable units shall be of metal construction, equivalent to or exceeding NSFI standards.
      
      
   2. All units shall have a tight-fitting food compartment exterior door free from cracks and crevices and which, when closed, gives complete protection from vermin and the elements.
      
      
   3. Equipment, including the interior of cabinet unit or compartment, shall be constructed so as to have smooth and easily accessible and easily cleanable surfaces with at least one-eighth inch horizontal and vertical coves, free from channels, crevices, flanges, ledges, sharp or jagged edges, or other cleaning obstructions. Compartments holding chill ice not for human consumption need not be coved.
      
      
   4. Food contact and splash surfaces shall be constructed of a solid material such as stainless steel, granite, or corian-like material. The surfaces shall be free of pits, cracks, rust, and other obstruction that would interfere with proper cleaning.
      
      
   5. All equipment must be easily movable equipment, on casters and lightweight enough to be moved by one person. Off-site units may have only one contiguous unit. On-site may have multiple units, so long as they all are easily moveable.
      
      
   6. Equipment which is placed on the unit, unless readily movable shall be sealed thereto or mounted on legs or feet at least 4 inches high and so installed as to facilitate cleaning of equipment and areas adjacent thereto.
      
      
   7. Water stations, ice bins, drink dispensers, sinks and similar equipment, are not to be dropped into plastic laminate counter tops.
      
      
   8. Off-site portable units (outdoor) may not use blenders or similar equipment.
      
      
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. Storage: Sufficient refrigerated and dry storage for foods must be provided on the unit. Poisonous and toxic materials, cleaning materials and equipment must be stored separately from foods or food contact items.
   
   
5. Hand Wash Facilities must be conveniently located. Off-site portable units must have the hand-sink installed on the unit. On-site portable units may have the hand-sink installed on an adjacent unit that is part of the same permit, or permanently installed and plumbed on an immediately adjacent wall.
   
   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 unit with tempered or hot and cold running water, with a soap and towel dispenser, and at least 18 inches of separation between the sink and any food contact surface (splash-guards may be used in areas with limited space).
   
   The minimum sink size is 10 inches wide by 10 inches high by 6 inches deep, with 12 inches clearance above the sink. The hand washing lavatory shall be operational and easily accessible at all times while the unit is in use.
   
   
6. Water Supply: Water must be from a potable source. A minimum of five gallons of potable water is required for hand washing. Any additional potable water for use on the cart must be provided in addition to the water for hand washing.
   
   Water must be pressurized for delivery to the hand-sink and dump-sink. Tanks for water supply must be made of food-grade materials. Tanks for water supply and waste water shall be rigid, durable, and easily cleanable. Collapsible tanks are not permitted.
   
   
7. Drain Issues:
   
   
   1. The wastewater tank must be 15 percent larger than the fresh water supply tank. All water tanks or wastewater tanks, lines, couplings, or valves shall be designed, installed, and constructed of materials that prevent contamination of water, food, utensils, or equipment.Access openings to opened food compartments shall be kept to a minimum size as determined by the health authority.
      
      
   2. All pressure cylinders shall be securely fastened to the portable unit. Liquid petroleum shall be installed and maintained to meet local Fire Department standards and other applicable laws. Pressure cylinders shall be installed in a compartment separate from the burner and must be vented to the outside.
      
      
8. 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.
   
   A permission letter must be on file indicating that the portable unit employees have permission, from the owner of the building, to use the restroom facilities.
   
   
9. 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. Dispensing soap and dispensing disposable towels must be provided.
      
      
   2. Whenever the number of employees on duty at the same time exceeds five, then two toilet rooms shall be required.
      
      
10. Lighting: At least 50 foot-candles of light are required on all work surfaces on all equipment. Off-site Portable units outdoors without overhead lighting must cease operation when the ambient light is insufficient to meet this requirement.
    
    
11. Backflow Protection:
    
    
    1. Vacuum breakers are required wherever submerged inlets occur or back siphonage into the fresh water line may be possible (e.g., 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.
       
       
12. Food Shields: Food shields must 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.
    
    Please refer to the typical Food Shield Drawings PDF (51KB/4 pages) for details.
    
    
13. Commissaries: Each on-site or off-site portable unit must be supported by an identified commissary meeting the minimum requirements as provided below. An on-site unit must have a commissary located within the same structure as the portable unit. An off-site portable unit must be transported to the commissary for cleaning and servicing daily.
    
    Aside from meeting the equipment and structural requirements for a food establishment as provided in Food Service Establishment Plan Review Requirements for Equipment & Facilities, the following additional requirements must be met:
    
    
    1. The commissary must provide adequate and approved storage for all supplies, including refrigeration that meets NSFI Standards, or equivalent, if required.
       
       
    2. Minimum plumbing requirements for a commissary include a 3 compartment sink or other approved ware-washing facilities, a mop sink, and a hand washing lavatory if food preparation occurs at the commissary. An adequate supply of potable hot and cold running water shall be provided.
       
       
    3. Each commissary shall have adequate facilities to hose, wash, and sanitize all off-site portable units. This servicing area must have overhead protection, cleanable floors, and facilities for water draw and wastewater disposal.
       
       
    4. The storage, equipment, and cleaning facilities of a commissary must be in one central location. The operators of the off-site portable units must have access to the commissary during all hours of operation.
       
       
    5. Areas used for cleaning the off-site portable units shall be separated by approved partitions from supplies and equipment of the commissary, and from areas used for refrigerating, storing, or preparing food.
       
       
    6. Vehicles designed to transport or service off-site portable units shall be approved by the health authority as to construction, sanitation, and refrigeration.

Administrative Requirements

Upon application for Plan Review, an applicant must submit:

1. Specification sheets on all equipment and carts, showing NSF certification or equivalency.
   
   
2. A floor plan drawing which shows the orientation and placement of the cart in relation to the hand-sink, three-compartment, food storage areas, (commissary or servicing depot) and restrooms, with approximate distances.
   
   
3. A letter from an approved commissary stating that the applicant has a contract or agreement to use the commissary for servicing of the cart (must meet the commissary requirements noted previously).
   
   
4. A letter from the owner of the property on which this unit will operate stating that that the applicant has a contract or agreement to use the location for the cart.
   
   
5. A letter from the owner of a property within 200 feet of the cart location which has properly equipped restrooms stating that that the applicant has a contract or agreement to use those restrooms.

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