Table of Contents

Section 1 — Definitions

1.1 — “Adulterated” defined.

1.2 — “Agency of jurisdiction” defined.

1.3 — “Annual itinerant food establishment” defined.

1.4 — “Approved” defined.

1.5 — “Approved source” defined.

1.6 — “Beverage” defined.

1.7 — “Bottled drinking water” defined.

1.8 — “Commissary” defined.

1.9 — “Condiment” defined.

1.10 — “Consumer” defined.

1.11 — “Corrosion-resistant material” defined.

1.12 — “Critical violations” defined.

1.13 — “Demerit” defined.

1.14 — “Disclosure” defined.

1.15 — “District Board of Health” defined.

1.16 — “Drinking water” defined

1.17 — “Easily cleanable” defined.

1.18 — “Egg” defined.

1.19 — “Egg product” defined.

1.20 — “Employee” defined.

1.21 — “Equipment” defined.

1.22 — “Event coordinator” defined.

1.23 — “Farmer’s Market” defined.

1.24 — “Fish” defined.

1.25 — “Food” defined.

1.26 — “Food booth” defined.

1.27 — “Food contact surface” defined.

1.28 — “Food employee” defined.

1.29 — “Food establishment” defined.

1.30 — “Food grade” defined.

1.31 — “Food Handler Health Card” defined.

1.32 — “Food processing establishment” defined.

1.33 — “Food zone” defined.

1.34 — “Frozen food” defined.

1.35 — “Handwashing sink” defined.

1.36 — “Hazard” defined.

1.37 — “Health Authority” defined.

1.38 — “Hermetically sealed container” defined.

1.39 — “High risk food” defined.

1.40 — “High risk annual itinerant food establishment” defined.

1.41 — “Imminent health hazard” defined.

1.42 — “Kitchenware” defined.

1.43 — “Law” defined.

1.44 — “Licensed” defined.

1.45 — “Linen” defined.

1.46 — “Low risk annual itinerant food establishment” defined.

1.47 — “Low risk food” defined.

1.48 — “Meat” defined.

1.49 — “Misbranded” defined.

1.50 — “National Sanitation Foundation International (NSF)” defined.

1.51 — Nevada Administrative Code (NAC)

1.52 — Nevada Revised Statutes (NRS)

1.53 — “Non-food contact surface” defined.

1.54 — “Nuisance” defined.

1.55 — “Packaged” defined.

1.56 — “Pasteurized” defined.

1.57 — “Permit” defined.

1.58 — “Permit holder” defined.

1.59 — “Person” defined.

1.60 — “Person in charge” defined.

1.61 — “pH” defined.

1.62 — “Physical facilities” defined.

1.63 — “Plumbing fixture” defined.

1.64 — “Potentially hazardous food (PHF) defined.

1.65 — “Poultry” defined.

1.66 — “Premises” defined.

1.67 — “Pre-packaged” defined.

1.68 — “Public water system” defined.

1.69 — “Ratite” defined.

1.70 — “Ready-to-eat food” defined.

1.71 — “Refuse” defined.

1.72 — “Risk” defined.

1.73 — “Sanitization” defined.

1.74 — “Sealed” defined.

1.75 — “Service animal” defined.

1.76 — “Sewage” defined.

1.77 — “Single-service articles” defined.

1.78 — “Smooth” defined.

1.79 — “Splash zone” defined.

1.80 — “Special Event” defined.

1.81 — “Solid waste” defined.

1.82 — “Special Event sponsor” defined.

1.83 — “Tableware” defined.

1.84 — “Tasting event” defined.

1.85 — “Temperature measuring device” defined.

1.86 — “Temporary food establishment” defined.

1.87 — U.S. Food and Drug Administration (FDA)

1.88 — U.S. Department of Agriculture (USDA)

1.89 — “Utensil” defined.

1.90 — “Warewashing” defined.

1.91 — “Wastewater” defined.

1.92 — “Water activity (aW)” defined.

Section 2 — Plan Review and Permits Requirements

2.1 — Application for permit to operate an annual itinerant

2.2 — Application review

2.3 — Contents of the plans and specifications

2.4 — Annual itinerant site requirements

2.5 — Water supply

2.6 — Wastewater

2.7 — Solid waste

2.8 — Equipment and utensils

2.9 — Commissary or food establishment

2.10 — Annual itinerant permit to operate

2.11 — Initial plan review inspection by the Health Authority

2.12 — Food prohibitions

2.13 — Annual itinerant permit exemptions

Section 3 — Annual Itinerant Operations Requirements

3.1 — General compliance with requirements

3.2 — Person in charge

3.3 — Food source

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

3.5 — Cold holding and storage of potentially hazardous food

3.6 — Cooking, reheating and hot holding of potentially hazardous food

3.7 — Food preparation

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

3.9 — Menu disclosure

3.10 — Food sampling

3.11 — Personal hygiene requirements and hand washing sinks

3.12 — Cleaning and sanitizing of utensils and equipment

3.13 — Water supply

3.14 — Wastewater

3.15 — Solid waste

3.16 — Lighting

3.17 — Food employee personnel requirements

Section 4 — Compliance and Enforcement

4.1 — Operation of annual itinerant without a permit

4.2 — Menu and equipment modifications

4.3 — Inspections

4.4 — Schedule of events

4.5 — Examination and condemnation of food/adulterated food or risk to public health

4.6 — Suspension or revocation of annual itinerant permit and reinstatement

4.7 — Interference with performance of duties unlawful

4.8 — Service of notices

4.9 — Severability clause and effective date

Appendix A: Guidelines for the Special Event Coordinator

Contact Information

Phone: (702) 759-1258

 

Updated on: October 11, 2018