Nev. Admin. Code § 449.123 - General sanitary requirements
1. Each facility
must meet all state and local environmental health standards.
2. A facility which provides dietary services
must have food service equipment of appropriate quality and type for the type
of food service program used by the facility. The equipment must comply with
all applicable provisions in chapter 446 of NAC.
3. All environmental health inspection
reports must be on file in the facility. Any deficiencies must be corrected
within 90 days and documented in the file.
4. Premises and equipment must be maintained
in a sanitary condition:
(a) The facility
must have the necessary cleaning and maintenance equipment with sufficient
storage areas and appropriate procedures to maintain a clean and orderly
establishment.
(b) Janitorial
supplies, including aerosols, must be stored in areas separate from clean
linen, food and other supplies.
(c)
The storage of dirty linen must be separate from the storage of clean linen,
food and other supplies.
5. The facility shall establish a policy that
prohibits clients from sharing items for personal use, such as combs,
toothbrushes, towels or bar soap.
6. Restrooms or lavatories for the staff must
be provided with soap dispensers and individual disposable towels.
Notes
NRS 449.0302
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