NAC446.450. Sinks for washing hands.

     1. Sinks for washing hands must be located to permit convenient use by all employees in areas used to prepare food and wash utensils. All new establishments and establishments which are extensively remodeled must also have sinks for washing hands located within the area used for the preparation of food.

     2. Sinks for washing hands must be accessible to employees at all times and may not be used for purposes other than washing hands.

     3. Sinks for washing hands must be located in or immediately adjacent to rooms with toilets or vestibules. Sinks used for preparing food or for washing equipment or utensils may not be used for washing hands.

     4. Each sink for washing hands must have hot and cold water tempered by a mixing valve or combination faucet. Any faucet which closes automatically, closes slowly or is metered must provide a flow of water for at least 20 seconds. Valves which mix steam are prohibited.

     5. A supply of soap or detergent for cleaning hands must be available at each sink for washing hands.

     6. A supply of sanitary towels or a device providing heated air for drying hands must be conveniently located near each sink for washing hands. Shared towels are prohibited. If disposable towels are used, receptacles which can be easily cleaned must be conveniently located near the sink for washing hands.

     7. Sinks for washing hands, dispensers for soap, devices for drying hands and all related fixtures must be easily cleanable and must be kept clean and in good repair.

     [Bd. of Health, Food Establishments Reg. Art. 9 § 9.2 subsecs. 9.2.1-9.2.6, eff. 9-17-82]—(NAC A 10-14-88; 5-23-96)