Section 446.237 - Temperature measuring devices for certain equipment1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device must be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.2. Except as otherwise provided in subsection 3, cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) must be designed to include, and must be equipped with, at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.3. The provisions of subsection 2 do not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type and use of the equipment, including, without limitation, calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers and salad bars.4. Temperature measuring devices must be designed to be easily readable.5. Food temperature measuring devices and water temperature measuring devices on warewashing machines must have a numerical scale, printed record or digital readout in increments no greater than 2°F or 1°C in the intended range of use.Nev. Admin. Code § 446.237
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013