NAC446.575. Ventilation.

     1. All rooms must have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Ventilation systems must not, when vented to the outside, create an unsightly or harmful discharge.

     2. Intake and exhaust air ducts must be designed and maintained to prevent dust, dirt and other materials from contaminating food, utensils and equipment.

     3. In new or extensively remodeled establishments, all rooms from which obnoxious odors, vapors or fumes originate must be mechanically vented to the outside.

     [Bd. of Health, Food Establishments Reg. Art. 14 §§ 14.1-14.3, eff. 9-17-82]—(NAC A 5-23-96)