NAC446.375. Storage of sanitized utensils and equipment.

     1. Cleaned and sanitized utensils and equipment must be stored at least 6 inches (15 centimeters) above the floor in a clean, dry location in a way that protects them from contamination. The surfaces of fixed equipment which may come into contact with food must also be protected from contamination. Equipment and utensils must not be placed under exposed sewer lines or waterlines, unless the lines are automatic sprinklers required by law.

     2. Glasses and cups must be stored inverted on a nonabsorbent, cleanable surface. Other stored utensils must be covered or inverted, wherever practical.

     3. Facilities for the storage of knives, forks and spoons must be designed and used to present the handle of the utensils to the employee or the customer. Unless tableware is prewrapped, holders for knives, forks and spoons at locations where customers serve themselves must protect these articles from contamination and present the handle of the utensil to the customer.

     [Bd. of Health, Food Establishments Reg. Art. 5 § 5.5 subsecs. 5.5.2, 5.5.4 & 5.5.5, eff. 9-17-82]—(NAC A 5-23-96)