Chapter 15 – Special Events and Temporary Food Establishments
|15-2||Special Event Requirements|
|15-3||Temporary Food Establishment Requirements|
|15-4||Compliance and Enforcement|
|15-101||Applicability and Listing of Terms|
The following definitions shall apply in the interpretation and application of this Chapter.
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 SNHD for a SPECIAL EVENT that will include 2 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.
SPECIAL EVENT means any LICENSED transitory public gathering that takes place at a given location for a specific purpose that is 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.
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.
|15-2 Special Event Requirements|
|15-201||Requirements for an Event Coordinator and Event Coordinator Permit|
|15-202||Event Coordinator Permit|
|15-203||Responsibilities of the Event Coordinator|
|15-204||Event Coordinator Permission to Operate|
|15-205||General Requirements for Special Events|
|15-206||Trade Shows, Conventions, Chili Cook-Offs, and Food and Beverage Tasting Events|
|15-207||Special Events Operated Within Pool Enclosures|
|15-208||Special Event Permit to Operate|
15-201.11 PERMIT Requirements
An EVENT COORDINATOR PERMIT for a SPECIAL EVENT or a trade show shall not exceed 14 days, and is not transferable from PERSON to PERSON or from location to location, and shall be required where there is more than one TEMPORARY FOOD ESTABLISHMENT, or more than one FOOD BOOTH, and:
(B) The EVENT COORDINATOR is conducting the SPECIAL EVENT on property other than their own, with outside vendors providing FOOD or BEVERAGE services. If the event takes place on private property, a permission letter from the property owner shall be obtained and submitted to the HEALTH AUTHORITY as part of the application process.
(C) Annual Itinerants and mobile vendors are included in the total vendor count. If mobile vendors set up additional facilities outside of their unit, the vendor shall apply for a TEMPORARY FOOD ESTABLISHMENT PERMIT.
An EVENT COORDINATOR PERMIT will not be required if the following requirements are met:
(A) 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.
(B) A non-profit organization operating on their own property, as stated in NRS 446.870, is exempt from these Regulations. If the event is to be held off the PREMISES of the non-profit organization, an EVENT COORDINATOR PERMIT will be required.
15-201.12 EVENT COORDINATOR
15-202 EVENT COORDINATOR PERMIT
The EVENT COORDINATOR shall make written application for an EVENT COORDINATOR PERMIT on forms provided by the HEALTH AUTHORITY to include a description of support services, and a list of FOOD vendors with contact information.
(B) A late fee will be assessed if the PERMIT application and fee is not submitted to the HEALTH AUTHORITY a minimum of seven days prior to the start date of the event. Additional fees will be incurred if the PERMIT application is submitted less than 24 hours prior to the event.
(C) A map of the event shall accompany the application, or be provided no less than 48 hours prior to the start of the event.
(D) Once submitted the application shall be updated as required in Section 15-203.11(B) of these Regulations.
(E) Failure to submit an EVENT COORDINATOR application as required by this Section may result in a CEASE AND DESIST ORDER being issued prohibiting the preparation, display, service, and sale of any FOOD items at the SPECIAL EVENT.
The EVENT COORDINATOR PERMIT application shall be reviewed by the HEALTH AUTHORITY and the proposed plan shall be APPROVED or denied. If denied, the applicant shall be notified of the reason(s) for the denial. Incomplete applications shall be denied.
15-203 Responsibilities of the EVENT COORDINATOR
The EVENT COORDINATOR shall:
(A) Ensure compliance as specified in Section 15-205 of this Chapter.
(B) Inform the HEALTH AUTHORITY of any changes or additions made after the original application was reviewed.
(C) Coordinate all services required as specified in Section 15-205 of this Chapter.
(E) Have a designated representative available to the HEALTH AUTHORITY during the event.
15-204 EVENT COORDINATOR Permission to Operate
15-204.11 Issuance of PERMIT
15-204.12 Time Limit for PERMIT
An EVENT COORDINATOR PERMIT to operate shall not exceed 14 consecutive days.
The EVENT COORDINATOR shall be responsible for all as specified on the EVENT COORDINATOR PERMIT application 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.
15-205 General Requirements for SPECIAL EVENTS
SPECIAL EVENTs shall comply with the requirements specified in this Section and may be subject to other applicable chapters of these Regulations. As provided in NRS 439.410 and NRS 446.865, the HEALTH AUTHORITY may impose additional requirements to prevent potential health HAZARDs related to the operation of such events. A guidance documents is provided in Appendix I.
The EVENT COORDINATOR shall be responsible for all items as specified on the EVENT COORDINATOR PERMIT application 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:
(A) 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.
(B) 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.
(C) Common WARE WASHING facilities, if provided, shall be maintained as specified in Chapter 4 of these Regulations. 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.
A minimum of 20 foot-candles of artificial light shall be provided after dusk in all common areas.
(A) When the number of sewered toilets is insufficient, non-sewered toilets shall be provided. The operator of a SPECIAL EVENT shall provide toilet facilities as set forth in NAC 444.825 unless the HEALTH AUTHORITY reduces the number of toilet facilities otherwise required pursuant to NAC 444.825 by the number of public toilet facilities available.
(B) All toilets shall be adequately serviced, stocked with dispenser-held toilet tissue, and maintained during the event
15-205.15 HAND WASHING SINKS
(B) The operator of a SPECIAL EVENT shall provide at least one facility for hand washing for each group of toilet facilities.
(C) The portable HAND WASHING SINK shall be provided with running water that drains to an enclosed waste water tank.
(D) 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.
(F) Hand sanitizer dispensers may be utilized at non-sewered toilet areas used by the public.
(G) 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.
(B) Water haulers for SPECIAL EVENTs shall comply with NAC 445A.67275 through NAC 445A.6731.
(C) 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.
(D) Hoses connected to potable water sources shall meet the requirements as specified in Chapter 5-302.16 of these Regulations.
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.
(B) The EVENT COORDINATOR shall ensure the presence of an adequate number of leak-proof trash receptacles in common areas for public use.
(C) 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.
(D) 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.
(E) 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.
(G) 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.
Animal attractions shall not create nuisances, odors, or fly problems that impact FOOD service operations. The HEALTH AUTHORITY may impose additional restrictions and requirements to ensure the health of the public.
15-206.11 PERMIT Application
15-206.12 Responsibilities of the EVENT COORDINATOR
(A) 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.
(B) Provide the criteria for proper set-up to vendors who do not accept monetary compensation as described in Section 15-303 of this Chapter 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.
(C) Ensure that the general requirements for SPECIAL EVENTs, as specified in Section 15-205 of this Chapter, are in place prior to the opening time of the event as indicated on the EVENT COORDINATOR PERMIT application.
15-207 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:
(A) No glass or breakable items shall be allowed except that glass liquor and mixer bottles under the control of a FOOD HANDLER are acceptable.
(B) Bar/FOOD units shall be located remotely from the edge of the pool on the raised rear deck area if available.
(C) Work stations shall not obstruct access to the pool deck, or to necessary fixtures, including but not limited to showers and water fountains.
(D) Work stations shall not be placed in any location where there is standing water.
(E) Work stations shall be broken down, covered, protected, and stored when not in use.
(F) 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.
(G) 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 4′ of any pool or spa.
15-208 SPECIAL EVENT PERMIT to Operate
(A) The HEALTH AUTHORITY shall conduct an inspection of the SPECIAL EVENT and record the findings on an inspection report form. The HEALTH AUTHORITY shall furnish the original of the inspection report to the EVENT COORDINATOR.
(B) The EVENT COORDINATOR shall ensure that all documented violations are corrected as specified on the health inspection report.
(D) The EVENT COORDINATOR of TASTING EVENTs shall ensure that FOOD BOOTHs, with no point of sale but having outstanding violations, do not serve FOOD until corrective actions have been made as designated on the inspection report.
15-208.12 PERMIT Approval to Operate
|15-3 Temporary Food Establishment Requirements|
|15-301||Application to Operate a Temporary Food Establishment|
|15-302||Temporary Food Establishment Permit to Operate|
|15-303||Temporary Food Establishment Permit Exemptions|
|15-304||General Requirements for Temporary Food Establishments|
15-301 Application to Operate a TEMPORARY FOOD ESTABLISHMENT
(B) The application shall be made on forms provided by the HEALTH AUTHORITY. The TEMPORARY FOOD ESTABLISHMENT PERMIT application shall be submitted to the HEALTH AUTHORITY not less than seven days prior to the start date of the event.
(C) An application for a PERMIT to operate a TEMPORARY FOOD ESTABLISHMENT shall be accompanied by payment of a fee established by the DISTRICT BOARD OF HEALTH. A late fee will be assessed if the application and fee are not received a minimum of seven days prior to the start date of the event. Additional fees will be incurred if the PERMIT application is submitted less than 24 hours prior to the event.
The TEMPORARY FOOD ESTABLISHMENT application shall be reviewed by the HEALTH AUTHORITY and the proposed plan shall be APPROVED or denied. If denied, the applicant shall be notified of the reason(s) for the denial. Incomplete applications shall be denied.
(A) If necessary to protect against public health HAZARDs, the HEALTH AUTHORITY may impose specific requirements in addition to the requirements contained in this Chapter as authorized by NRS 439.410 and NRS 446.865.
(B) The HEALTH AUTHORITY shall document the conditions that necessitate the imposition of additional requirements and the underlying public health concerns.
15-302.11 PERMIT Requirement
15-302.12 PERMIT Limitations
15-302.13 Inspection by the HEALTH AUTHORITY
(A) A TEMPORARY FOOD ESTABLISHMENT PERMIT to operate shall be issued only after inspection and approval by the HEALTH AUTHORITY and only after the TEMPORARY FOOD ESTABLISHMENT has obtained and paid for the appropriate PERMIT in advance of the event.
(B) The PERSON operating the TEMPORARY FOOD ESTABLISHMENT shall prominently display all original licenses and PERMITs under which the TEMPORARY FOOD ESTABLISHMENT is operating in a conspicuous location, easily readable by the public, and at each FOOD BOOTH or point of sale.
(C) The HEALTH AUTHORITY shall issue a CEASE AND DESIST ORDER to a TEMPORARY FOOD ESTABLISHMENT if the establishment is found to be violating the requirements set forth in these Regulations which include but are not limited to failing to obtain and pay for the appropriate PERMIT prior to the event. The TEMPORARY FOOD ESTABLISHMENT shall not resume operations until APPROVED by the HEALTH AUTHORITY.
(D) The HEALTH AUTHORITY may periodically inspect throughout the PERMIT period, any TEMPORARY FOOD ESTABLISHMENT to verify that good public health practices are in place. Conditions warranting additional inspections include, but are not limited to:
(1) Improvised rather than permanent facilities or EQUIPMENT for accomplishing functions including but not limited to hand washing, FOOD preparation and protection, FOOD temperature control, WARE WASHING, providing DRINKING WATER, solid waste storage and disposal, and insect and rodent control.
(2) Inexperienced FOOD HANDLERs.
(3) Inclement weather.
(4) Citizen or alleged FOOD BORNE ILLNESS complaint investigations.
15-302.14 FOOD Prohibitions
Except as otherwise specified in Section 15-303 of this Chapter, FOOD that is prepared in a private home shall not be sold, offered or displayed for sale, or offered for compensation or contractual consideration of any kind.
(B) A religious, charitable, or other non-profit organization may, without possessing a PERMIT from the HEALTH AUTHORITY, sell FOOD occasionally to raise money, whether or not the FOOD was prepared in a private home, provided the sale occurs on the PREMISES of the organization. If the sale is to occur off the PREMISES of the organization, a PERMIT shall be required.
(C) The HEALTH AUTHORITY may exempt a TEMPORARY FOOD ESTABLISHMENT from obtaining a PERMIT if the HEALTH AUTHORITY determines that the FOOD which is sold, offered, displayed for sale, or served at the establishment does not constitute a potential or actual HAZARD to the public health. Exemptions include but are not limited to:
(1) Commercially bottled or canned BEVERAGEs, including water, that do not require refrigeration, and are served from the SEALED original properly labeled container without addition of ice or other regulated product.
(3) Booths which sample FOOD, but do not receive compensation or sell the product sampled at the booth. Although a TEMPORARY FOOD ESTABLISHMENT PERMIT is not required, the booth may be subject to requirements of these Regulations and may be inspected under the EVENT COORDINATOR PERMIT.
15-304 General Requirements for TEMPORARY FOOD ESTABLISHMENTS
TEMPORARY FOOD ESTABLISHMENTs shall comply with the requirements specified in this Chapter and other applicable portions of these Regulations.
(2) Shall document the conditions that necessitate the imposition of additional requirements and shall state the underlying public health concerns.
(C) TEMPORARY FOOD ESTABLISHMENTs, and all other operations which sell alcoholic BEVERAGEs for consumption on PREMISES, shall post health warnings for drinking during pregnancy as specified in NRS 446.842.
15-304.12 PERSON IN CHARGE
Each TEMPORARY FOOD ESTABLISHMENT shall have a designated PERSON IN CHARGE responsible for knowledge of, and compliance with, these Regulations. Such PERSON shall be on-site and accessible during all hours of operation of the TEMPORARY FOOD ESTABLISHMENT. Facilities without such PERSON IN CHARGE shall not be APPROVED to open or operate.
15-304.13 FOOD Source
(B) 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 PHF (TCS) or perishable FOOD intended to be sold, offered, or displayed for sale at a TEMPORARY FOOD ESTABLISHMENT.
(D) Receipts and/or invoices shall be maintained at the booth for all FOOD obtained outside of Clark County, Nevada.
(E) Ice, which is intended for human consumption or cooling purposes, shall be obtained from an APPROVED SOURCE.
(F) Packages of FOOD, including packages of FOOD rePACKAGED from bulk that was prepared within Clark County, that are for sale in a TEMPORARY FOOD ESTABLISHMENT shall have a label which has been APPROVED by the HEALTH AUTHORITY . The label shall meet the requirements as specified in Chapter 3 of these Regulations.
(A) All FOOD cooking, holding, and service EQUIPMENT shall be constructed of non-toxic materials, including but not limited to those specified in Chapter 4-201.11 of these Regulations and shall be maintained clean, in good repair, and in such condition as not to present a RISK to public health.
(D) Adequate EQUIPMENT shall be provided to maintain hot FOOD at a temperature of 135ºF±2° or above during storage, display, and service. APPROVED EQUIPMENT includes, but is not limited to, steam tables, hot boxes, grills, and chafing dishes.
(E) Adequate EQUIPMENT shall be provided to maintain cold FOOD at a temperature of 41ºF±2° or below during storage, display, and service. APPROVED EQUIPMENT includes, but is not limited to, mechanical refrigeration units and ice chests with a drain.
(1) All cooked FOOD that is reheated shall be heated, within two hours, to a minimum internal temperature of 165ºF±2° for at least 15 seconds. FOOD EQUIPMENT intended for hot holding shall not be used to reheat FOOD.
(3) All pork products, except whole-muscle intact pork, and ground beef shall be cooked to a minimum internal temperature of 155ºF±2°.
(4) Beef, whole-muscle intact pork, and FISH products shall be cooked to a minimum internal temperature of 145ºF±2°.
(5) 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 112 minutes prior to service.
(6) 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 Chapter 3-401.11(D) of these Regulations.
15-304.16 FOOD Preparation
(1) Under refrigeration.
(2) In an ice chest, with drain, provided the FOOD is maintained at 41ºF±2° or colder.
(3) As part of the cooking process.
15-304.17 FOOD Protection and Storage
(F) Samples shall be dispensed by means that prevent CONSUMERs from contaminating other samples. Sampling methods may include:
(1) Individually wrapped portions.
(4) Units that dispense one sample at a time.
(5) Separation by use of deli paper or cups.
(1) The same ice chest may not be used for the storage of both raw animal products and READY-TO-EAT FOOD.
(4) In a container of water, if the water is maintained at a temperature of 41°F±2°, or below, or 135ºF±2°, or above, and the UTENSILs and the container are cleaned at least every four hours or at a frequency necessary to preclude accumulation of FOOD residues.
(J) Ice used for cooling shall not be used for consumption. Ice used for cooling purposes:
(1) Shall not come in direct contact with FOOD.
(2) Shall have adequate drainage to prevent pooling of water.
(O) Cloth towels shall not come in direct contact with FOOD.
15-304.18 Hygienic Practices Requirements and HAND WASHING SINKS
(A) A HAND WASHING SINK shall be readily accessible inside or directly adjacent to, but not more than 10′ from, the preparation area of a TEMPORARY FOOD ESTABLISHMENT. The HAND WASHING SINK shall be in place, properly equipped, and ready for use prior to any open FOOD handling.
(1) When a portable or plumbed HAND WASHING SINK is not available, a container with a spigot or other means that will allow gravity flow of tempered water, at temperatures of 90°±2° to 110°±2°, with a minimum capacity of two gallons shall be provided. At least five gallons of potable water shall be available on-site for the purpose of washing hands.
(3) Waste water from the hand washing process shall drain into a designated container large enough to prevent splash or overflow. The waste water container shall be emptied as needed into a sanitary sewer.
(4) A waste receptacle shall be located near the HAND WASHING SINK for the disposal of paper towels.
(5) Hand sanitizers and SINGLE-SERVICE gloves may be used, but are not a substitute for hand washing. An employee of a FOOD ESTABLISHMENT shall not use a pair of gloves intended for a single use for more than one purpose, and shall discard the gloves after they are damaged or soiled, or after the process of preparing FOOD has been interrupted.
(B) FOOD service workers, as a minimum, shall wash their hands:
(1) Before entering FOOD preparation and service areas.
(2) Immediately before engaging in any FOOD preparation.
(3) Before donning gloves for working with READY-TO-EAT FOOD and after removal of gloves when working with raw animal product.
(4) After using the toilet, smoking, eating, or handling raw FOOD.
(C) Unless prior operational procedures are APPROVED by the HEALTH AUTHORITY, FOOD HANDLERs shall eliminate bare hand contact with READY-TO-EAT FOOD by suitable means including but not limited to deli paper, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. The use of SINGLE-USE gloves or UTENSILs is not a substitute for required hand washing. A guidance document is provided in Appendix K.
(F) All FOOD HANDLERs shall wear clean clothing.
(1) APPROVED sanitizer solutions in water include 50-100 ppm chlorine (bleach), or at a concentration specified by the manufacturer, quaternary ammonium compound applied at a concentration specified by the manufacturer, or 12.5 ppm iodine or at a concentration specified by the manufacturer,
(2) Appropriate test strips shall be available and used to measure the concentration of the sanitizer.
(2) As a minimum, a WARE WASHING facility shall have:
(b) An adequate supply of potable water.
(c) An APPROVED disposal system for waste water.
(3) Sequence for manual WARE WASHING:
(a) Wash in the first basin with a clean solution of detergent and water with a minimum temperature of 110°F±2°.
(b) Rinse in the second basin filled with clean water.
(c) Sanitize in the third basin by immersion for a minimum of 1 minute, or as directed by the manufacturer, in an APPROVED sanitizing solution as listed in Chapter 4-402.11(B) (3) of these Regulations.
(d) Air dried in a sanitary manner.
(e) Water shall be changed as necessary.
(C) Those TEMPORARY FOOD ESTABLISHMENTs, at SPECIAL EVENTs with common WARE WASHING facilities, shall maintain a sufficient supply of clean and sanitized UTENSILs and/or EQUIPMENT, within the establishment, to provide for the required replacement at least every four hours or more often as needed. All dirty UTENSILs shall be returned to the common WARE WASHING area for cleaning and sanitizing.
(D) Clean UTENSILs shall be stored in a sanitary manner.
15-304.20 TEMPORARY FOOD ESTABLISHMENT Site Requirements
(A) TEMPORARY FOOD ESTABLISHMENTs shall be constructed and located to minimize the RISK of FOOD CONTAMINATION from external sources including but not limited to SEWAGE, flooding, dust, insects, and vermin.
(E) Outdoor open FOOD operations shall have overhead protection unless otherwise specified by the local fire authority.
(F) TEMPORARY FOOD ESTABLISHMENTs may not be closer than 50′ from any non-sewered toilets and/or animal pens. The 50′ setback requirement may be waived by the HEALTH AUTHORITY if public health concerns are not compromised by such WAIVER.
An adequate supply of potable water shall be available for cooking purposes, hand washing, and cleaning and SANITIZATION of EQUIPMENT, UTENSILs, and FOOD-CONTACT SURFACEs. A public water supply shall be protected with the appropriate backflow prevention device. Non-grade or garden hoses shall not be used for delivery of water for human consumption or FOOD preparation.
Waste water shall be disposed into a sanitary sewer system. Waste water shall not be dumped onto the ground surface, into waterways, or into storm drains. Waste water shall be collected in watertight containers until properly disposed. A TEMPORARY FOOD ESTABLISHMENT shall cease all FOOD operations if waste water spills occur.
Frequent disposal of solid waste is required to prevent excessive accumulation and to eliminate the potential for a public health HAZARD.
A minimum of 35-foot candles of natural or artificial light shall be provided on all work surfaces. Artificial lighting above open FOOD areas shall be shielded.
|15-4 Compliance and Enforcement|
|15-401||Operation of Temporary Food Establishment Without a Permit|
|15-403||Examination and Condemnation of Food|
|15-404||Food Borne Illness Reporting and Investigation|
|15-406||Interference with Performance of Duties|
15-401.11 TEMPORARY FOOD ESTABLISHMENT Operators
TEMPORARY FOOD ESTABLISHMENT operators who are found operating without a valid health PERMIT shall be required to cease FOOD operations immediately until a valid health PERMIT is APPROVED and obtained. Failure to comply will result in a written notice of violation and possible subsequent legal action taken by the HEALTH AUTHORITY.
After presenting official credentials, the HEALTH AUTHORITY shall be allowed to inspect, at any reasonable time, any FOOD ESTABLISHMENT within Clark County to determine compliance with these Regulations. The HEALTH AUTHORITY shall be allowed to examine any applicable information pertaining to FOOD and supplies purchased, received, or used, and PERSONs employed.
Whenever the HEALTH AUTHORITY makes an inspection of a FOOD ESTABLISHMENT, the findings shall be recorded on an inspection report form. The HEALTH AUTHORITY shall furnish the original of the inspection report form to the PERMIT HOLDER, operator, or the designated PERSON IN CHARGE.
15-403 Examination and Condemnation of FOOD
FOOD which upon inspection of a TEMPORARY FOOD ESTABLISHMENT by the HEALTH AUTHORITY, is determined to have been potentially ADULTERATED or for any reason may present a substantial RISK to public health shall be condemned. FOOD that has been condemned may be voluntarily destroyed and discarded by the establishment operator in the presence of the HEALTH AUTHORITY or otherwise placed on hold as specified in NRS 446.920.
15-404 FOOD BORNE ILLNESS Reporting and Investigation
When a FOOD BORNE ILLNESS or FOOD related injury is reported to any employee of a TEMPORARY FOOD ESTABLISHMENT, the employee shall notify the operator of the establishment immediately of the report. The operator shall immediately report the incident to the HEALTH AUTHORITY and remove from sale, and refrigerate, any suspect FOOD until release by the HEALTH AUTHORITY.
When the HEALTH AUTHORITY suspects that a SPECIAL EVENT, TEMPORARY FOOD ESTABLISHMENT, or its employees may be the source of a FOOD BORNE ILLNESS, appropriate action shall be taken to control transmission of the FOOD BORNE ILLNESS. Such action may include, but is not limited to, any or all of the following:
(A) Secure records that may enable identification of PERSONs potentially exposed to the illness, and/or requiring additional assistance in locating such PERSONs. This includes records of hotels, motels, or any other facilities on whose PREMISES the TEMPORARY FOOD ESTABLISHMENT is operating.
(B) Obtain samples of any suspect FOOD for laboratory examination.
(D) Require implementation of environmental controls to reduce the potential exposure of the public to environmental contaminants or injuries resulting from existing conditions at a SPECIAL EVENT or in a TEMPORARY FOOD ESTABLISHMENT.
Whenever the HEALTH AUTHORITY finds an unsanitary condition, or an IMMINENT HEALTH HAZARD at a SPECIAL EVENT or in the operation of a TEMPORARY FOOD ESTABLISHMENT, the HEALTH AUTHORITY may issue a written Notice of Violation (NOV) to the PERMIT HOLDER or operator citing the condition, and specifying the time in which the corrective action must be taken. The HEALTH AUTHORITY may suspend an operation or a portion thereof for a critical or major violation until such time as the violation has been corrected.
The HEALTH AUTHORITY may issue a CEASE AND DESIST ORDER of all operations until the IMMINENT HEALTH HAZARD has been abated and a reinspection has been conducted to ensure compliance. The TEMPORARY FOOD ESTABLISHMENT PERMIT will be reinstated only after the violations have been corrected.
Updated on: October 11, 2018