Section 446.659 - Food holding, service and cooking equipment1. All food holding, service and cooking equipment must be clean, in good repair, able to maintain food at approved temperatures and in such condition as to present no risk to the public health. All equipment used in a temporary food establishment is subject to approval by the health authority.2. Chafing dishes or similar types of equipment, which are not heated electrically, are prohibited for use at outdoor temporary food establishments.3. Steam tables, bainmaries, warmers, Crock-Pots or other slow-cookers must not be used for the reheating of potentially hazardous food (time/temperature control for safety food).4. Cooling or reheating, or both, of potentially hazardous food (time/temperature control for safety food) is prohibited, unless approved in advance by the health authority.5. Adequate power must be supplied to a temporary food establishment that requires electrical or mechanical means to hold food products at approved temperatures. A contingency plan may be required by the health authority for the recovery and safe storage of food if electrical power is lost during a special event.Nev. Admin. Code § 446.659
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013