NAC446.620. Maintenance and storage of cleaning tools; use of sinks.

     1. Maintenance and cleaning tools, such as brooms, mops, buckets for mops, vacuum cleaners and similar equipment, must be maintained and stored in a way that does not contaminate food, utensils, equipment or linens and must be stored in an orderly manner.

     2. Mops must be cleaned after each use and must be placed in a position and location that allows them to dry with air without soiling walls, equipment or supplies. Water that has been used for mopping must:

     (a) Not be left standing in any area used for preparing food or washing utensils; and

     (b) Must be disposed of properly and immediately after the mopping is completed.

     3. Sinks for preparing food, sinks for washing hands and equipment for washing tableware may not be used for cleaning maintenance tools, preparing or holding maintenance materials or dispensing water used to clean a surface or similar liquid wastes.

     [Bd. of Health, Food Establishments Reg. Art. 16 § 16.2 subsec. 16.2.9, eff. 9-17-82]—(NAC A 9-16-92; 5-23-96)