//Section 3 – Annual Itinerant Operational Requirements

Section 3 – Annual Itinerant Operational Requirements

3.1 General compliance with requirements

3.1.1 Annual itinerants shall comply with the operational requirements specified in this Section and may be subject to other portions of these Regulations.

3.1.2 The Health Authority may augment or impose additional requirements to protect the public from potential hazards related to the operation of annual itinerants and when needed to assure the service of safe food.

3.1.3 Specific requirements for the physical facility where the food service activity is to be conducted are based on the type of food that is to be prepared or served, the length of the event, and the extent of food preparation that is to be conducted at the annual itinerant as approved by plan review.

3.1.4 Each annual itinerant shall set up as approved by plan review. The food booth will be evaluated during set up and operation periodically to ensure compliance with the approved set up.

3.1.5 The floor, ground, or ground cover shall be maintained to minimize contamination from dust, insects and water, and be graded to drain away from the annual itinerant.

3.1.6 By submission to and approval of plan review, the Health Authority may modify specific requirements, including permit requirements, for physical facilities when of an opinion that no imminent health hazard will result. No changes shall be made until plan changes are approved.

3.1.7 The Health Authority may restrict or limit menu items, and prohibit the sale of any potentially hazardous food that may put the public at risk of disease or injury, as per Sections 2.2.1 and 2.2.2.

3.2 Person in Charge

3.2.1 Each annual itinerant shall have a designated person in charge responsible for knowledge of, and compliance with, these Regulations. Said person shall be on site and accessible to the Health Authority representative during all hours of operation of the annual itinerant. Facilities without such person in charge shall not be approved to open.

3.2.2 The person in charge shall have the food booth set up at the listed times for the Special Event or Farmer’s Market so that inspections may take place in a timely manner.

3.2.3 The person in charge shall coordinate the annual itinerant activities with the designated event coordinator and ensure that the event coordinator provides all of the required amenities prior to set up and operation of the food booth.

3.3 Food source

3.3.1 All food and beverages shall be obtained from an approved source acceptable to the Health Authority or prepared on the premises from ingredients from an approved source. Home canned food is prohibited.

3.3.2 As per NRS 446.870,  no preparation or storage shall occur at a private residence or anywhere other than at a permitted food establishment for any food intended to be sold, offered or displayed for sale at an annual itinerant.

3.3.3 In the absence of an approved commissary or permitted food establishment, same day receipts for purchase of food and beverages shall be available on site for review by the Health Authority upon request.

3.3.4 Operators that obtain their food from a source outside Clark County may be required to provide proof to the Health Authority that the source of the food products is regulated and approved by a health authority in the jurisdiction of origin.

3.3.5 Ice which is intended for human consumption or cooling purposes shall be obtained from an approved source.

3.4 Food cooking, holding and service equipment and utensils—area set up and operation

3.4.1 Aisles or working spaces between equipment and between equipment and walls, shall be unobstructed, and of sufficient width to permit food employees to readily perform their duties without contamination of the food or food contact surfaces by clothing or through personal contact.

3.4.2 The Health Authority shall restrict food at an event if adequate facilities are not available and functioning properly to maintain food at required temperatures.

3.4.3 An appropriately sized, calibrated temperature measuring device with a range of 0-220°F±2°, shall be available and used to monitor the temperature of PHFs at each food booth at all times. At least one such temperature measuring device shall be available at each work area for use by employees at all times. The temperature measuring device shall be wiped down with a sanitized wiping cloth or dipped into boiling water and air dried before insertion into the food. If proper sanitizing facilities are not readily available, alcohol wipes may be used to clean and sanitize the temperature measuring devices.

3.5 Cold holding and storage of potentially hazardous food

3.5.1 Cold holding equipment such as mechanical refrigeration and ice chests shall maintain cold food at a temperature of 40ºF±2° or below during storage, display and service. Approved equipment includes, but is not limited to, mechanical refrigeration units (NSF or equivalent) and ice chests with a drain and receptacle for ice melt water.

3.5.2 Foods requiring refrigeration shall be transported and held in a manner that does not allow food temperature to rise above 40°F±2°, if held cold. Frozen foods shall be maintained frozen. Supplemental dry ice or block ice may be used for this refrigeration purpose only. If these requirements are not met, the operator shall contact the Health Authority immediately to evaluate the food in question.

3.5.3 All temperature measuring devices and thermostats shall be easy to read, securely mounted, and readily visible. The thermostat sensing element for each refrigeration unit shall be located in the warmest part of the unit and monitored frequently during the event.

3.5.4 All refrigerated equipment shall be maintained in a clean and sanitary manner.

3.5.5 Frozen foods shall be displayed below or behind the manufacturer’s load limit lines.

3.5.6 All perishable foods shall be stored at temperatures that will minimize spoilage.

3.5.7 No perishable food prepared on site for sale or sampling may be kept and stored between events.

3.6 Cooking, reheating and hot holding of potentially hazardous food

3.6.1 PHFs shall be cooked to and held at the following minimum temperatures for at least 15 seconds unless otherwise ordered by the immediate customer: All poultry products, stuffed meats, and stuffing containing animal products shall be cooked to a minimum internal temperature of 165ºF±2°. All pork products, except whole-muscle intact pork, and ground beef shall be cooked to a minimum internal temperature of 155ºF±2°. Beef, whole-muscle intact pork, and fish products shall be cooked to a minimum internal temperature of 145ºF±2°. Roast beef shall be cooked to an internal temperature of at least 130°F±2° and held at 130°F±2° for a minimum of 121 minutes prior to service. All cooked food that is reheated shall be heated to a minimum internal temperature of 165ºF±2° within two hours. Hot PHFs shall be held at 140° F±2° or above during storage, display, and service.

3.6.2 Food equipment intended for hot holding shall not be used to reheat food.

3.6.3 Previously cooked PHFs must originate from a permitted food processing establishment or a food establishment with a permit issued by the Health Authority.

3.6.4 Once reheated for service at the Special Event, the PHFs may not be retained for use the next day. (No leftovers)

3.6.5 If food of animal origin is provided in an undercooked state per the request of the individual consumer, the operator of the temporary food establishment shall post a consumer advisory as specified in Section 3.9 Menu disclosure.

3.7 Food preparation

3.7.1 All food handling and preparation, including preparing samples for consumption, shall take place within the annual itinerant unless prepared at an approved permitted food establishment or commissary.

3.7.2 PHFs prepared, reheated, or served at the annual itinerant shall be prepared and served on the same day and shall not be held for service on the following day. (No leftovers)

3.7.3 Frozen food shall be thawed by one of the following approved methods: Under mechanical refrigeration. In an ice chest, with drain, provided the food is maintained at 40ºF±2° or colder. As part of the cooking process.

3.7.4 All food contact surfaces shall be washed, rinsed, and sanitized prior to use.

3.7.5 All food contact surfaces shall be washed, rinsed, and sanitized between the processing of raw foods.

3.7.6 Food may be wrapped with any of the following: Food grade plastic, Food grade paper. Aluminum foil. Waxed paper.

3.7.7 Ingredients of ready-to-eat PHFs must be prepared from pre-chilled ingredients.

3.8 Food, single-use articles, utensils, and equipment protection, storage, service, and use

3.8.1 Ice, food, utensils, single-use articles and equipment shall be protected from contamination such as dust, flies, rodents and other vermin, unnecessary handling, coughs, sneezes, flooding, draining overhead leakage, unclean utensils and work surfaces, and any other source of contamination while being stored, transported, prepared, displayed, served, or sold.

3.8.2 All food shall be stored within the immediate area of the permitee’s operation or in an enclosed transport vehicle under the control of the permittee, protected from any source of contamination during the event. Approved temperature control for high risk foods must be ensured at all times while in storage.

3.8.3 All food shall be stored at an approved commissary or food establishment prior to the commencement of and following the completion of the event.

3.8.4 All food, food contact surfaces, and single-service and single-use articles shall be stored at least 6 inches off the ground.

3.8.5 Shelves in refrigerators or freezers shall not be covered with aluminum foil, metal sheets, or any other material that restricts or prevents the circulation of air within a refrigerator or freezer.

3.8.6 Animals are prohibited in food preparation and storage areas except when service animals are specifically allowed on the premises of an event . The presence of such animals must not result in the contamination of food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Nothing in this section shall be construed or be in conflict with the Americans with Disability Act or shall impede any law enforcement service animal and its handler in the performance of their duties.

3.8.7 Condiments such as mustard and ketchup, seasonings, and dressings for customers who serve themselves shall be dispensed in single-service packaging, or from commercially packaged squeeze bottles, shakers, or dispensers approved by the Health Authority.

3.8.8 Only single-service articles shall be provided for use by the consumer. Wood may be used for single-service articles such as chopsticks or stirrers.

3.8.9 Food shall be protected from cross-contamination by keeping raw animal products away from ready-to-eat food during transportation, storage, preparation, holding, and display. The same ice chest shall not be used for the storage of both raw animal products and ready-to-eat food. Equipment and utensils shall be thoroughly cleaned and sanitized, as specified in Section 3.12, between being used for raw animal products and ready-to-eat food. When warewashing facilities are not available, an adequate supply of clearly identified equipment and utensils shall be provided for use on raw animal products.

3.8.10 Food in a serving line, or other kind of display shall be protected against contamination by the consumer or the environment through the food employee’s use of appropriate devices, such as food shields, easily cleanable counters, protective packaging, display cases, or other effective means as approved by the Health Authority. Adequate supervision shall be provided to prevent consumers from contaminating food.

3.8.11 Food dispensing utensils shall be stored in a manner that protects utensils and food from contamination. Utensils may be stored: In the food product with the handle extended above the food. On a food contact surface such as a clean portion of a food preparation table or cooking equipment that has been properly cleaned and sanitized at an approved frequency. In a clean, protected location if the utensils such as ice scoops, are used only with a non-PHF. In a container of water, if the water is maintained at a temperature of 40°F±2° or below or 140ºF±2° or above, and the utensils and the container are cleaned at a minimum of four hours in an approved warewashing facility or more frequently, as necessary, to preclude accumulation of food residues.

3.8.12 Utensils shall be washed, rinsed, and sanitized at a commissary or permitted food establishment, as needed. If a commissary or warewashing area is not on site, then additional clean and sanitized utensils shall be stored in sanitary sealable and closed food-grade plastic bags sufficient to handle the duration of the event hours of operation.

3.8.13 Soiled and used utensils shall be replaced at a minimum of every four hours from the time the food booth opens.

3.8.14 Dirty utensils shall be stored in a separate plastic bag or container. If any vermin are present and observed on food or food contact surfaces such as cutting boards, knives, etc., the contaminated item shall be removed from use immediately or disposed of.

3.8.15 Ice intended for use in beverages shall be stored separately from ice used for all other purposes and shall be dispensed as directed in Section 3.8.11 above by an approved scoop with a handle. The ice shall be held in a way that protects it from contamination until dispensed.

3.8.16 Ice used for cooling shall not be used for consumption. Ice used for cooling purposes: Shall not come in direct contact with food. Shall have adequate drainage to prevent the pooling of water.

3.8.17 Storage of packaged food in contact with water or undrained ice is prohibited. Wrapped sandwiches shall not be stored in direct contact with ice.

3.8.18 Beverage containers may be stored in direct contact with ice when: The storage facility is equipped with adequate drains that preclude the accumulation of water during use; The melt water, from ice, is disposed of so as not to create a nuisance, and The storage facility is kept clean.

3.8.19 Chemicals shall be stored separate and below all food, single-service and single-use articles, and food equipment. Only those poisonous or toxic chemicals necessary for maintaining the annual itinerant, cleaning and sanitizing equipment and utensils, and controlling vermin, may be present at annual itinerants. Containers of poisonous or toxic materials shall be prominently and distinctly labeled for easy identification of contents. Poisonous or toxic chemicals may not be used in a way that contaminates food, equipment, or utensils, or that constitutes a hazard to employees or other persons, or in any manner other than in full compliance with the manufacturer’s labeling. These chemicals shall be stored in a manner that prevents inadvertent spillage or mixing that may create a safety or health concern. First-aid supplies shall be stored in a way that prevents them from contaminating food and food contact surfaces. Only those articles that are necessary for the operation and maintenance of the annual itinerant may be stored on the premises.

3.8.20 Food preparation and cooking equipment shall not be stored in areas readily accessible to the public.

3.8.21 Cloth towels shall not come in direct contact with food.

3.8.22 Cloth napkins for covering bread are acceptable when changed daily or after being soiled in any manner.

3.8.23 Cloth towels used to drain grease from any food product may not be used for any other purpose.

3.8.24 Containers used to store poisonous or toxic materials shall not be used to store, transport, or dispense food.

3.9 Menu disclosure. If raw or undercooked food of animal origin is offered in a ready-to-eat form or state as a deli, menu, or other item or as a raw ingredient in another ready-to-eat food or per the request of the individual consumer, the operator of the annual itinerant shall post a consumer advisory. This may be posted by placards or menu advisories of the significantly increased risk associated with certain especially vulnerable consumers eating such food in a raw or undercooked form. This section does not apply to approved smoked or cured meat. The following language may be used for this consumer advisory:

“Thoroughly cooking foods of animal origin such as beef, pork, eggs, fish, lamb, milk, poultry, or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.”

3.10 Food sampling. Any annual itinerant that portions and offers samples of any food shall set up for and provide the samples in the following manner:

3.10.1 Each annual itinerant which portions food on site must have an approved, properly set up and supplied handwashing sink present at their place of operation.

3.10.2 The food employee or person in charge shall display high risk food samples immediately after preparation. Such samples may be displayed for up to two hours and then must be discarded.

3.10.3 All samples, whether low risk or high risk foods must be displayed in a manner that does not permit them to become contaminated. Acceptable display options include display domes over clean plates or trays, covered display cases, and wrapping samples in food grade plastic wrap.

3.10.4 Once samples have been placed on display for sampling, including low risk food samples, they may not be placed in storage or on display for sale.

3.10.5 Samples shall be dispensed by means that prevent consumers from contaminating other samples. Sampling methods may include: Individually wrapped portions. Tongs. Toothpicks. Units that dispense one sample at a time. Separation by use of deli paper or cups. A food worker dispensing a sample into the consumer’s hands by use of gloved hand or utensil.

3.10.6 Open food sampling is prohibited for packaged, non-potentially hazardous and packaged potentially hazardous food service categories (See Section 2.3.2)

3.11 Personal hygiene requirements and handwashing sinks

3.11.1 Each annual itinerant that handles open food shall have an operable handwashing sink, as approved in plan review, at their place of business. The handwashing sink shall be properly equipped, maintained, stocked, and ready for use prior to any open food handling.

3.11.2 The trash receptacle shall be emptied at least once a day and more frequently when necessary to prevent excessive accumulation of solid waste.

3.11.3 Hand sanitizers and single-service gloves may be used, but are not a substitute for proper handwashing.

3.12 Cleaning and sanitizing of utensils and equipment

3.12.1 An approved sanitizing solution in a labeled container shall be available prior to any open food handling taking place. Approved sanitizer solutions in water include 50-100 ppm chlorine (bleach), quaternary ammonium compound applied at a concentration specified by the manufacturer, or 12.5 ppm iodine. Appropriate test strips or test kit shall be available and routinely used to measure the concentration of the sanitizer.

3.12.2 Clean wiping cloths shall be used for frequent sanitizing of food contact surfaces, and equipment and shall be stored in the sanitizing solution when not in use.

3.12.3 Equipment and utensils shall be washed, rinsed, and sanitized at least once every four hours, or replaced after four hours. Warewashing equipment must be maintained, stocked, and operated as approved by Plan Review.

3.12.4 Three-compartment sinks used for washing and sanitizing equipment and utensils shall be cleaned before use.

3.12.5 Sequence for manual warewashing: Wash in the first basin with a clean solution of detergent and water with a minimum temperature of 110°F±2°. Rinse in the second basin filled with clean water, removing all detergent and abrasives. Sanitize in the third basin by immersion for a minimum of one minute, or as directed by the manufacturer, in an approved sanitizing solution as listed in Section Air dried in a sanitary manner. Water shall be changed as necessary.

3.12.6 Those annual itinerants lacking on-site warewashing capability shall maintain a sufficient supply of clean and sanitized utensils and/or equipment to provide for the required replacement at least every four hours or as needed.

3.12.7 When a three-compartment sink is not available on site, all necessary washing and sanitizing of equipment and utensils shall be conducted at an approved commissary or permitted food establishment.

3.12.8 Clean utensils shall be stored in a sanitary manner.

3.13 Water supply. Equipment used by the annual itinerant to store and transport potable water shall be maintained clean, sanitary, and in good working condition and be operated as designed and approved by plan review.

3.14 Wastewater

3.14.1 Wash water, rinse water, or wastewater generated by an annual itinerant must be properly handled and shall be disposed into a sanitary sewer system.

3.14.2 Wastewater shall not be dumped onto the ground surface, into waterways, or into storm drains.

3.14.3 Wastewater shall be collected in watertight containers until properly disposed.

3.14.4 An annual itinerant shall cease all food operations if wastewater spills affecting the location of the food booth occur.

3.15 Solid waste. Frequent disposal of solid waste is required to prevent excessive accumulation and to eliminate the potential for a public health nuisance.

3.15.1 There shall be at least two solid waste containers with plastic disposable liners at each individual annual itinerant: one container at or near the handwashing station to hold paper towels from handwashing and one to hold all other solid waste.

3.15.2 Solid waste storage facilities shall be clean, adequately sized, and shall not create a nuisance.

3.15.3 All food waste shall be inaccessible to vermin.

3.15.4 Each solid waste container shall be emptied and thoroughly cleaned daily.

3.15.5 All solid waste shall be stored in a manner approved by the Health Authority.

3.16 Lighting. A minimum of 35-foot candles of natural or artificial light shall be provided on all work surfaces within an annual itinerant. Artificial lighting and shielding above open food areas shall be well maintained so as not to present a safety hazard.

3.17 Food employee personnel requirements

3.17.1 All food employees shall operate an annual itinerant in compliance with all applicable sections of these Regulations.

3.17.2 All food employees shall have a valid Food Handler Health Card as approved and issued by the Health Authority

3.17.3 Food employees shall maintain a high degree of personal cleanliness and conform to good hygienic practices while working.

3.17.4 All food employees shall keep their nails clean and trimmed. Artificial nails and jewelry on their arms or hands except a wedding band while in bare hand contact with food are prohibited.

3.17.5 The outer clothing of all food employees shall be clean and wellmaintained.

3.17.6 All food employees shall effectively restrain their hair. Restraints may include nets, caps, hats, and hair spray.

3.17.7 Food employees, at a minimum, shall wash their hands: Before entering food preparation and service areas. Immediately before engaging in any food preparation. Before donning gloves for working with ready-to-eat food and after removal of gloves when working with raw animal product. Between glove changes. After using the toilet, smoking, eating, or handling raw food. As often as necessary to remove soil and contamination and to prevent cross contamination.

3.17.8 Food employees shall minimize bare hand contact with ready-to-eat food by suitable means such as deli paper, spatulas, tongs, single-use gloves, or dispensing equipment. The use of single-use gloves or utensils is not a substitute for required proper hand washing.

3.17.9 Gloves shall be replaced whenever contaminated, soiled, torn, ripped, or removed. Gloves may not be reused.

3.17.10 Eating and the use of any tobacco products in the food booth shall be restricted to designated areas away from all food preparation and storage areas.

3.17.11 Food employee beverages shall be in a closed container with spout or straw and stored away from food and food contact surfaces.

3.17.12 Any person not directly involved in the operation of an annual itinerant shall be restricted from food preparation and service areas.

3.17.13 When the Health Authority has reasonable cause to suspect the possibility of disease transmission from any food employee, the Health Authority shall secure a morbidity history of the suspected food employee, or make other investigation as may be indicated, and take appropriate action, such as any or all of the following: The immediate exclusion of the food employee from the annual itinerant; The immediate closure of the annual itinerant until, in the opinion of the Health Authority, no further danger of disease outbreak exists; and Requiring appropriate medical and/or laboratory examination of the food employee, of other food employees, and/or of their bodily discharges.

Contact Information

Phone: (702) 759-1258


Updated on: October 11, 2018

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