Section 446.663 - Utensils and equipment: Cleaning and sanitizing1. Food service utensils and tableware must be washed, rinsed and sanitized as needed following each day of operation, or an adequate supply of clean and sanitary utensils must be available for daily operation.2. Cutting boards and utensils used to cut, slice or prepare potentially hazardous food (time/temperature control for safety food) must be washed, rinsed and sanitized every 2 hours. If facilities are not available to accomplish this, additional cleaned and sanitized cutting boards and utensils must be on site for use.Nev. Admin. Code § 446.663
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013