NAC447.310. Tableware: Storage and handling.

     1. All tableware must be stored above floor level in a clean and dry location so that it is protected from splash, dust and other contamination.

     2. All cleaned and sanitized tableware must be handled by employees of a hotel in such a manner that no part of their hands or clothing touch any surfaces of the tableware which will later be in contact with the user’s lips.

     3. All cleaned tableware must be wrapped in paper or plastic which has been approved by the appropriate health authority before being placed in a guest room.

     [Bd. of Health, Hotel and Motel Reg. Nos. 3.3.1-3.3.3, eff. 2-5-82]