NAC446.045. Substantial health hazards.

Substantial health hazards include, but are not limited to, the following circumstances:

     1. Food from an unapproved or unknown source, or food which is or may be adulterated, contaminated or otherwise unfit for human consumption, is found in a food establishment.

     2. Potentially hazardous food is held longer than necessary for preparation or service at an ambient temperature which is greater than 40°F (4.44°C) or less than 140°F (60°C) or under any other condition capable of supporting the rapid growth of bacteria.

     3. Potentially hazardous food served to customers or exposed to other contamination is served again.

     4. A person infected with a communicable disease that can be transmitted by food is working as a food handler in an establishment.

     5. Persons not practicing strict standards of cleanliness and personal hygiene which may result in the potential transmission of illness through food are employed in an establishment.

     6. Equipment, utensils and working surfaces are not cleaned and sanitized effectively and may contaminate food during preparation, storage or service.

     7. Sewage or liquid waste is not disposed of in an approved and sanitary manner, or the sewage or liquid waste contaminates or may contaminate any food, areas used to store or prepare food, or an area frequented by customers or employees.

     8. Toilets and facilities for washing hands are not provided, properly installed, designed, accessible or convenient.

     9. The supply of potable water is not approved or does not meet the applicable requirements for sampling and public notification set forth in chapter 445A of NRS and any regulations adopted pursuant thereto, and an operator does not use items intended for a single use and bottled water from an approved source.

     10. A defect or condition exists in the system supplying potable water which may result in the contamination of the water and become a substantial health hazard.

     11. Insects, rodents or other animals have contaminated food.

     12. Toxic items are labeled, stored or used improperly or inadequately.

     [Bd. of Health, Food Establishments Reg. Art. 1 § 1.2 subsec. 1.2.1, eff. 9-17-82]—(NAC A 9-16-92; 5-23-96)