NAC446.930. Equipment used in construction or operation; location; cleaning.

     1. All equipment used in the construction or operation of a barbecue must be nontoxic, easy to clean and kept in good repair.

     2. A barbecue must be located on the property where the food establishment is located and it must not be more than 50 feet from the structure housing the establishment.

     3. The site where the barbecue is located must be drained properly to ensure that water will not pool, collect or cause a nuisance. The walking surfaces within 25 feet of the barbecue must be kept clean and free of organic materials, such as bark and pine needles.

     4. The area underlying a barbecue must be a hard, cleanable surface.

     5. Wood chips, bark or other organic materials used for smoking and flavoring in the cooking process must be stored at the barbecue in a manner which will not lead to the contamination of the wood chips, bark or other organic materials or food.

     6. The barbecue must be located in an open area where there are no overhanging trees, wires or other impediments above the barbecue.

     7. In the area surrounding a barbecue, dust must be minimized by using:

     (a) A device to block wind; or

     (b) A type of ground cover,

Ê that has been approved by the health authority.

     8. A fixed or permanent barbecue may not be located in a parking lot.

     9. A barbecue must be kept clean and free from food, debris, grease, soot, ashes and soil by brushing or otherwise cleaning it before each use or as necessary.

     (Added to NAC by Bd. of Health, eff. 9-16-92; A 5-23-96)