Section 446.650 - Facility for washing hands; potable water for preparation of food1. Each permit holder must have a handwashing station approved by the health authority. The handwashing station must be accessible and available for food handlers and employees at all times.2. A handwashing station must be in the immediate vicinity of food preparation or warewashing areas. 3. The number of handwashing sinks will be determined by the health authority.4. Handwashing sinks must be adequately serviced, stocked and maintained and must include the following: (a) An adequate amount of running, potable water from an approved source;(c) Individual paper towels, accessible and available for food handlers and other employees at all times.
5. The health authority may impose additional handwashing requirements based upon menu considerations and the risk to the public health. 6. An adequate supply of potable water from an approved source must be used to prepare food and operate the business.7. Unless a waiver has been granted by the health authority, a temporary food establishment without hot and cold running water must provide a container with a spigot or other apparatus that will dispense water without continuous manual contact, holding a minimum of 5 gallons (18.94 liters) of water for the purpose of handwashing. 8. Wastewater generated must empty into a spill-proof container.Nev. Admin. Code § 446.650
Bd. of Health, Food Establishments Reg. Art. 17 § 17.2 subsecs. 17.2.7 & 17.2.8, eff. 9-17-82-NAC A 5-23-96; R069-10, 12-18-2013NRS 439.150, 439.200, 446.865, 446.940