The purpose of this document is to provide guidance regarding the minimum standards for Annually-Permitted Event Coordinators providing indoor venues for food service. Annual Event Coordinator permits are not available for outdoor venues.

See the Regulations Governing the Sanitation of Food Establishments Chapter 15 for more information.

Application for an Annual Event Coordinator permit must be made by appointment with Plan Review for review of the application PDF 82KB and layout, infrastructure and equipment compliance prior to plan approval. The site (set-up for the event) must be inspected and approved prior the event. Call (702) 759-1258 to set an appointment.

Definitions

Event Coordinator means a designated person, or person assigned by the special event sponsor, responsible for the coordination of temporary food establishments, food booths, and health related services at a special event.

Event Coordinator Permit means a permit as issued by the health district for a special event that will include two or more temporary food establishments or food booths at a given location, other than a single operator with multiple food establishments located on their own property.

Food Booth means any place, structure, or premise associated with a special event in which any potentially hazardous or open food intended for ultimate human consumption is offered or served. Multiple operators shall not share a food booth. All operators shall be individually permitted as required by the health authority.

Licensed means formal permission or having a permit from the appropriate federal, state, or local agency of jurisdiction to carry out a function or event at a specified location.

Special Event means any licensed transitory public gathering that takes place at a given location for a specific purpose associated with a fair, carnival, circus, public exhibition, celebration, or trade show. The event has a defined start and stop date, with the given event not exceeding 14 consecutive days. This includes tasting events.

Special Event Sponsor means the person, group, association, organization, corporation, or governmental agency sponsoring or promoting a special event.

Tasting Event means a special event, including but not limited to wine tastings and chili cook-offs, in which an entrance fee entitles the consumer to food service in conjunction with the event and where there is no point of sales directly at the booths.

General Requirements

An event coordinator permit is only required when the event coordinator is the sole vendor associated with the special event. If the event is not operating on its own property, a permission letter from the property owner shall be obtained and submitted to the health authority as part of the application process.

It is the responsibility to assure the compliance of all vendors operating at the special event, including application for permits.

In addition, the event coordinator is responsible for providing the following infrastructure and equipment for use by all participants and guests of the event:

1. The event coordinator shall be responsible for all items as specified on the event coordinator permit application PDF 82KB which may include, but is not limited to, potable water supply, disposal of waste water, disposal of solid waste, restroom facilities including associated hand washing sinks, power supply, and central refrigeration services. Depending upon the type of event, support services provided to temporary food establishments may include the following:
   
   
   1. Adequate power shall be supplied by the event coordinator to those temporary food establishments that require electrical or mechanical means to hold food products at required temperatures. When mechanical refrigeration is used, power shall be provided in advance to bring units down to adequate temperatures.
      
      
   2. When central refrigeration services for food vendors are provided, the event coordinator shall ensure that equipment is capable of maintaining food at required temperature. When equipment is not maintaining food at required temperature, it shall be taken out of service and any temperature-abused food shall be discarded.
      
      
   3. Common ware washing facilities, if provided, shall be maintained as specified in Chapter 4 of the Regulations Governing the Sanitation of Food Establishments. At special events exceeding three days in duration, a three-compartment sink shall be provided on-site by the event coordinator for temporary food establishment operators. The sink shall have hot water at a minimum temperature of 110°f±2°, and cold running water which drains to an approved method of waste water disposal.
      
      
   4. A minimum of 20 foot-candles of artificial light shall be provided.
      
      
   5. The event coordinator shall ensure that an adequate number of toilet facilities are provided for patron and participant use so as not to create a nuisance or public health hazard.
      1. All toilets shall be adequately serviced, stocked with dispenser-held toilet tissue, and maintained during the event.
      2. All restrooms must permanent-structure restroom facilities meeting UPC & UPC requirements for construction.
      3. Hand washing sinks shall be adequately serviced, stocked, and maintained during the event. Liquid hand soap in a pump dispenser, and single-use paper towels dispensed in a sanitary manner, shall be available at the hand washing sink.
         
         
   6. The event coordinator shall ensure that hand washing sinks for customer use are placed at the entrance to any animal attraction associated with the event. Liquid hand soap in a pump dispenser, and single-use paper towels dispensed in a sanitary manner, shall be available at the hand washing sink.
      
      
   7. The event coordinator shall notify all temporary food establishment operators, in advance, of the availability and location of potable water sources or that potable water will not be provided.
      1. Water haulers for special events shall comply with NAC 445A.67275 through NAC 445A.6731.
      2. Non-potable water supplies including but not limited to water trucks for dust control shall not be used at special events where spray or flow may contaminate food. All non-potable water connections and service containers shall be clearly labeled.
      3. Hoses connected to potable water sources shall meet the requirements as specified in Chapter 5-302.16 of the Regulations Governing the Sanitation of Food Establishments.
         
         
   8. The event coordinator shall ensure that all waste water generated at an event is discharged to a sanitary sewer. The dumping of waste water into a storm drain or directly onto the ground is strictly prohibited. Improper disposal may be subject to citations and/or penalties. The event coordinator shall ensure proper disposal of garbage as specified on the event coordinator permit application.
      
      
   9. The event coordinator shall ensure the presence of an adequate number of leak-proof trash receptacles in common areas for public use.
      1. Trash receptacles shall be emptied as often as necessary to prevent excessive accumulation of solid waste so as not to create a public health nuisance.
      2. The event coordinator shall provide for the removal of any solid waste scattered on the event premises as a result of event activities, including the removal of such waste during and at the conclusion of the event.
      3. Grease and waste cooking oil shall be disposed of in a manner approved by the health authority. Disposal of grease or waste cooking oil to the sanitary sewer system in a storm drain or on the ground is prohibited and may be subject to citations and/or penalties.
      4. Improper disposal of solid waste may be subject to citations and/or penalties as specified in NRS 444.630.
      5. The event coordinator is responsible for developing and implementing a resource recovery plan at any event where attendance is expected to exceed 5,000 persons per day. Cardboard, glass, plastic bottles, and aluminum generated at an event of this size shall be collected and recycled.
         
         
   10. The event coordinator of a trade show, convention, chili cook-off, or tasting event shall:
       1. Inform “for profit” and “non-profit” booth vendors, with point of sale or similar direct compensation for food or beverage that they must make advance application for a permit to operate a temporary food establishment and that failure to do so may result in a cease and desist order being issued.
       2. Provide the criteria for proper set-up to vendors who do not accept monetary compensation as described in Section 15-303 of the Regulations Governing the Sanitation of Food Establishments and ensure that they are ready to operate at the time specified in the event coordinator application. Inspection of these booths shall be documented on the event coordinator permit inspection report.
       3. Ensure that the general requirements for special events, as specified in Section 15-205 of the Regulations Governing the Sanitation of Food Establishments, are in place prior to the opening time of the event as indicated on the event coordinator permit application.
          
          
   11. Special events operated within pool enclosures: special events, including temporary food establishments, operated within pool enclosures shall also meet the requirements of NAC 444.288. The following requirements shall be met for all operations on pool decks and within pool barriers:
       1. No glass or breakable items shall be allowed except that glass liquor and mixer bottles under the control of a food handler are acceptable.
       2. Bar/food units shall be located remotely from the edge of the pool on the raised rear deck area if available.
       3. Work stations shall not obstruct access to the pool deck, or to necessary fixtures, including but not limited to showers and water fountains.
       4. Work stations shall not be placed in any location where there is standing water.
       5. Work stations shall be broken down, covered, protected, and stored when not in use.
       6. All electrical connections for work stations shall be GFCI protected and testable, and temporary electrical runs shall not pass across walkways used by bathers or in wet areas such deck drains.
       7. An operational plan shall be completed and shall address all of the above including a statement that management will not permit food or drink to be consumed within four feet of any pool or spa.