Who is at risk?
People who: Are 50 years or older Are current or former smokers Have a chronic lung disease Have weakened [...]
People who: Are 50 years or older Are current or former smokers Have a chronic lung disease Have weakened [...]
People can get sick when they breathe in small droplets of water containing Legionella into the lungs. Water containing [...]
The optimal temperature range for Legionella growth is 77-108℉. Legionella grows best in large, complex water systems that are [...]
Legionella is naturally found in freshwater environments, such as lakes and streams. It can become a health concern when [...]
Public Accommodations/Healthcare Facilities Create and implement a water management program for your facility Residential Homes and Buildings Maintain water [...]
A serious type of pneumonia caused by Legionella
Facilities whose health permit is assigned a risk category 2, 3, or 4 are required to have a PIC who is a certified food protection manager (CFPM) at all hours of operation.
No, you only need to hold a Body Art Card. The Mentor Card is only for those who want [...]
Body artists who wish to train apprentices must have a Mentor Card. Mentor Cards will be issued upon request [...]
A microblading card is issued to those who only practice microblading and is limited to the face. There may [...]
Further guidance and information about landlord tenant issues can be found on our Landlord/Tenant Disputes page. Code Enforcement Resources [...]
The outcome is case by case and subjective. Opinions about an aquished being influenced by a single vulnerable "plugged" [...]
Our office strongly recommends a minimum 100-foot setback distance. This is consistent with standards practiced by agricultural industries (e.g., [...]
Our office highly recommends contacting the Las Vegas Valley Ground Water Management Program first. Their office may be reached [...]
Please reference the EPA website for private well stewardship guidance at https://www.epa.gov/privatewells.
Please reference our Disinfecting a Flooded Well page. Although the page references floods, the guidance provided about shock chlorination [...]
The Nevada Division of Water Resources (DWR) records and tracks well logs within Nevada. Their office and records may [...]
Our office does not recommend residents or visitors drink, consume or cook ground water with nitrate concentrations exceeding the [...]
Our office has recorded these "sewer smell" issues being correlated to at least two common events. The first event [...]
Every municipal water supply within Clark County, Nevada, either meets or exceeds Safe Drinking Water Act standards and expectations. [...]
A document containing a list of Nevada-approved water laboratories can be found at https://ndep.nv.gov/water/lab-certification/drinking-water-testing Prior to dropping off a [...]
Experts do not know what percentage of people would need to get vaccinated to achieve herd immunity to COVID-19. [...]
The protection someone gains from having an infection (called natural immunity) varies depending on the disease, and it varies [...]
There are currently no other vaccines that will prevent COVID-19. A flu vaccine will not protect you from getting [...]
Yes. While experts learn more about the protection that COVID-19 vaccines provide under real-life conditions, it will be important for everyone to continue using all the tools available to [...]
The initial clinical trials did not include children. At this time, the vaccine is only recommended for adults. The [...]
The initial vaccine trials did not include pregnant women. There is not enough information about the safety and effectiveness [...]
Stopping a pandemic requires using all the tools available. Vaccines work with your immune system so your body will [...]
The CDC says that people who have gotten sick with COVID-19 may still benefit from getting vaccinated. Due to the [...]
Because we are receiving the COVID-19 vaccine in phases, the Health District is following CDC guidance and administering the vaccine [...]
At first, there will be a limited supply of COVID-19 vaccine. The Health District is working in coordination with [...]
Vaccine provided by the Southern Nevada Health District will be provided at no cost at this time. If you [...]
Yes. Wearing a mask is still recommended during the pandemic. We do know that the vaccine has been shown to [...]
Currently, the vaccine that will be available in Southern Nevada is a two-dose series. You will need to receive the [...]
Foods Regulated Interstate domestic and imported food but not meat and poultry Agency [...]
Food will be placed on hold if documentation of an approved source cannot be provided at the time of inspection. The permit holder has 10 days to provide verifiable proof of approved source (i.e.: invoices from an approved vendor) or to request a hearing; otherwise, the food may be subject to destruction.
An unpermitted food vendor includes any person or entity selling food without a valid health permit or business license.
The SNHD requires verification by means of a current producer’s certificate for that season (as issued by the NDA) for food grown onsite and/or for agricultural product that will be use in whole or as an ingredient of menu items that can be purchased by patrons of the establishment. This proves that the food product was in grown onsite as opposed to purchased, where an invoice or receipt of purchase would be required.
If the facility has a current producer’s certificate, then food products grown onsite can be used as ingredients in menu items served or sold to the public. The SNHD is not the regulatory authority for food products that are still in the garden; the SNHD is the regulatory authority for verifying the approved source for food products that are sold.
To obtain a producer’s certificate, the application must be made to the NDA: http://agri.nv.gov/Plant/Producer_Certification/Producer_Certification_Home/.
The SNHD recognizes the producer’s certificate as the standard for source identity specific to the location where products are grown.
The producer’s certificate is a recognized method of verification that the food establishment is in fact the grower of the products in question. It is proof that what was grown onsite, specific to that growing season, will be what is served by the associated food establishment kitchen or bar.
The Nevada State Department of Agriculture (NDA) is the recognized authority in Nevada for source verification and standards for onsite growers of agricultural products. The NDA sets standards for pesticide use and site conditions. The producer’s certificate issued by the NDA is the most recognized means to prove source from season to season.
Record keeping is an essential component of tracking approved food sources. The food establishment operator should maintain records of where food products were purchased, keep copies of invoices or receipts from vendors for tracking all purchases, and be able to provide source information during inspections by the SNHD.
A food establishment must help to reduce the risk of foodborne illnesses by assuring the food they serve is safe, from an approved source, and received in good condition. Purchasing from approved food sources is critical since numerous foodborne illness investigations have been traced back to food from unapproved sources.
A PIC must be able to answer specific questions, demonstrate knowledge of foodborne illness and disease prevention, and follow the Health District Regulations.
There must always be a designated PIC. The facility must decide on a management plan that designates a PIC.
A PIC must be present during all hours of operation. There can be multiple PICs at a facility.
Any person that has a valid Food Handler Safety Training Card or Manager Card issued by the Health District; Any person that has a valid Food Safety Manager Certification from an accredited food safety training course; • Any person who has knowledge regarding food safety for their assigned duties; • Any person who takes responsibility for the food safety practices;
The PIC is any individual at the food establishment who is responsible for its operation at the time of inspection, is knowledgeable for their designated areas, and acts as the point of contact for the Health District inspector throughout the inspection.
Once food is thawed in the refrigerator, it can be refrozen. A food that is thawed and cooked can be refrozen if the seven-day shelf life is not exceeded.
TCS food is good for seven days in the refrigerator, however, the facility may freeze the food to extend the shelf life. Upon freezing, time “stops” and the shelf life of seven days resumes upon thawing.
Facilities can use any method (e.g. sticker, date mark, dots) to show when food was prepared or must be discarded. Staff should be trained to consistently use the same system.
Refrigerated, ready-to-eat, TCS food must be discarded within seven days. The date a product is opened or prepared counts as day one and it can be kept for an additional six days. For example, food prepared or opened on April 1 must be used by April 7 or discarded.
Using date labeling lets us know when food should be discarded because it is no longer safe to eat. Expiration dates for TCS food are designed to control the growth of Listeria monocytogenes, bacteria that grow under refrigeration.
We may use and disclose your protected health information in the following instances. You have the opportunity to agree or object to the use or disclosure of all or part of your protected health information. If you are not present or are not able to agree or object to the use or disclosure of the protected health information, then your physician may, using professional judgment, determine whether the disclosure is in your best interest. In this case, only the protected health information that is relevant to your health care will be disclosed.
We can process renewals for minors and for applicants whose most recent passport was issued over 15 years ago. If an applicant is an adult and their most recent passport was issued less than 15 years ago they should renew by mail using the blue renewal form. We are not permitted to process such renewals.
For up to date information visit https://travel.state.gov.
There are two payments made to two separate recipients. The first payment is for the passport fee, which is paid to the US Department of State. This payment must be a check or money order. Applicants may not use credit or debit to pay the passport fee. The second payment is for the processing fee, which is paid to the Southern Nevada Health District. This payment may be credit card, debit card, cashier’s check, or money order. Applicant’s may not pay the processing fee with personal check. Cash is not accepted.
The passport book enables travelers to travel internationally using any method (land, sea, or air) and to any acceptable destination. However, the passport card restricts travelers to land or sea travel only to the following destinations: Canada, Mexico, or the Caribbean. Travelers may not fly using only the passport card and are restricted to travel to the three countries previously mentioned.
There are two types of passports issued by the US Department of State: the passport book and the passport card.
We have all necessary forms available in our office.
The non-present parent must complete and provide the applying parent with a consent form. The consent form must be notarized and a copy of the front and back of the identification used to have the form notarized must be presented with the form.
The applicant must be present. Special rules apply when an application is for a minor’s passport. Please review the chart below for who should be present when a passport request is being made for a minor:
Supporting documents may be necessary, however this is determined on a case by case basis.
To apply you will need all the following: a completed application, original or a certified copy of your proof of citizenship, a valid photo ID, and a check or money order for the passport fee.
Ensure that the imminent health hazard (IHH) has been eliminated and compliance is met for all other items listed on the “Checklist for Re-Opening After an Imminent Health Hazard,” document. Notify the SNHD that the IHH has been eliminated and that the food establishment is ready to resume operations. Facilities that notify the SNHD and follow the re-opening checklist will be given permission to re-open. Depending on the type of IHH, a re-opening inspection may be scheduled.
Investigate the cause of water loss. Is only one business without water? Or, are other businesses in the immediate area affected? Contact the local water agency to report the outage and to determine if there is an estimated timeframe for water to be restored. Discuss with the local water agency if there are necessary steps to flush the water lines after water has been restored to the food establishment. Contact the SNHD Environmental Health Division for guidance.
Continuous operation during an electrical power outage depends on the situation. If the interruption of electrical power service is for a short time (as estimated by NV Energy) and the person-in-charge closely monitors food, equipment, and water temperatures to assure all are being maintained at an acceptable temperature (see criteria below) and there is adequate lighting, ...
Investigate the cause of electrical power loss. Is only one business without power? Or, are other businesses in the immediate area also affected? Contact NV Energy (702-402‐5555) to report outages and to determine if there is an estimated timeframe for electrical power to be restored. Contact the SNHD Environmental Health Division for guidance.
Immediately stop all food-handling activities in areas affected by the imminent health hazard (IHH). Assess the situation and promptly notify the Southern Nevada Health District (SNHD) of the situation. If it is determined the IHH cannot be contained or lessened by the food establishment, then the facility must remain closed during an IHH.
An imminent health hazard (IHH) is a condition that greatly increases the chances of illness or injury to both the workers and the customers of a food establishment. Common examples ...
Contact the Food Operations inspector or the general inquiry link for additional questions. Food donation safety tips can also be found on the “FDA Surplus, Salvaged, and Donated Foods – Safety Tips” site: www.fda.gov.
Food banks and other permit exempt charitable organizations may receive some products that are near or past the expiration date, except for infant formula and baby food. Work with the specific organization to see what food products they accept.
The Regulations apply to all food stored in a permitted establishment, including storage temperatures and cooling conditions for Time/Temperature Control for Safety (TCS) foods. Expired, hermetically-sealed, perishable food, and non-TCS foods for donation must be labeled.
The Bill Emerson Good Samaritan Food Donation Act protects food donors, including individuals and nonprofit feeding programs, who act in good faith should the donated product later cause harm to its recipient.
Charitable and other nonprofit organizations that receive salvaged food in bulk quantities for free distribution are exempt from the SNHD regulatory authority per NRS 446.020.
No, however it is recommended that all food for donation is labeled and kept separate from food for the establishment.
The SNHD 2010 Regulations Governing the Sanitation of Food Establishments (Regulations) apply to all food stored in a permitted establishment.
The Food and Drug Administration (FDA) document, “Fish and Fisheries Products Hazards and Controls Guidance,” contains detailed information on parasites in specific species of fish and also provides information on the process of parasite destruction; or, contact the Food Operations inspector.
Fish that are treated for parasites (frozen) by the food establishment: Records documenting the freezing temperature and time to which the fish were subjected must be maintained at the food establishment for 90 days beyond the time of service or sale as per Regulation. Logs are available for download in the logs and templates section.
Except for fish listed as exempted by Regulation, fish that are served raw- or partially cooked must be subjected to parasite destruction by freezing. There are three acceptable time/temperature methods to accomplish parasite destruction. All methods require that documentation or records be kept on-site and available for review during the food establishment inspection. The three acceptable time/temperature methods are:
Fish that does not require parasite destruction is listed in Regulation 3-402.11B and includes: • Molluscan shellstock.
Parasite destruction applies to all raw, undercooked, raw-marinated, or marinated partially-cooked fish (e.g., all forms of aquatic life) except those listed in Regulation 3-402.11B (see below).
All living organisms, including fish, can have parasites. Parasites are a natural occurrence and are not necessarily due to contamination. Parasites are killed during the cooking process and therefore do not present a health concern in thoroughly-cooked fish. Parasites become a concern when consumers eat raw, undercooked, or lightly-preserved fish (e.g., sashimi, sushi, or ceviche). Freezing, as required under the 2010 Regulations, kills any parasites that may be present.
Menus without a consumer advisory may comply by doing one of the following: 1. Reprint the menu to include both parts of the consumer advisory (i.e., the reminder and appropriate disclosures); or,
If a food establishment offers self-service of animal food products that are raw or undercooked (e.g., buffets, salad bars, sushi bars, or display cases), then the food establishment will need to do the following:
The disclosure is only for animal food products that can be served raw or undercooked. Menu items that will always be heated to kill all disease-causing germs will not require a disclosure. For example, chicken that is only served fully cooked (to the required internal temperature) should not be noted under the consumer advisory.
The disclosure requirement is to make a clear identification of specific menu items containing raw- or undercooked animal food products and menu items that the consumer can choose to be served raw or undercooked. The most common way to disclose menu items is to place an asterisk (*)
“Thoroughly cooking food of animal origin, including but not limited to beef, eggs, fish, lamb, milk, poultry, or shellstock reduces the risk of foodborne illness. Young children, the elderly, and individuals with certain health conditions may be at a higher risk if these foods are consumed raw or undercooked.” OR...
The consumer advisory consists of two written parts: a reminder and a disclosure.
A consumer advisory is only required if a food establishment offers menu items containing raw- or undercooked animal food products to consumers, including: Meat, eggs, poultry, seafood, and shellstock (e.g., oysters, clams, mussels, etc.). If all animal food products are cooked to required internal temperatures, then a food establishment does not need a consumer advisory.
A consumer advisory is a written statement that a food establishment provides: 1. To inform consumers about the increased risk of foodborne illness when eating raw- or undercooked animal food products; and,
Animal food products that are served raw or undercooked present a significantly increased risk of causing a foodborne illness (i.e, “food poisoning”) because they have not been cooked ...
Contact the Southern Nevada Water Authority 702-862-3400 www.snwa.com; or, local water purveyor.
When an establishment is notified that the Boil Water Advisory has been lifted and the drinking water supply is safe, the following actions need to be taken
The Southern Nevada Water Authority (or local water purveyor) will conduct water quality testing outside the building of a facility. Many water purveyors work with the Sothern Nevada Water Authority, but not all. Contact the individual water purveyor as needed. Multiple water samples will be collected and the Boil Water Advisory ...
Use single-use disposable dishes as much as possible (e.g., plates, cups, and utensils)...
Wash hands with soap and tap water and dry hands with disposable paper towels; then use an alcohol-based hand-sanitizer with at least 60% alcohol on the hands and allow the hands to air dry.
Shut off appliances that use tap water (e.g., ice machines, drinking fountains, produce misters, bottled water refill machines, soft drink fountains connected to the water supply, and water dipper wells).