1. Potable water of
a sufficient amount to meet the demands of a food establishment must be
obtained from an approved source that is permitted by the Division of
Environmental Protection of the State Department of Conservation and Natural
Resources or the local administrative authority.
2. Hot water generation and distribution
systems must be sufficient to meet the peak hot water demands throughout the
3. Water under
pressure must be provided to all fixtures, equipment and nonfood equipment that
are required to use water, except that water supplied to a temporary food
establishment or in response to a temporary interruption of a water supply need
not be under pressure.
Nev. Admin. Code § 446.395
Bd. of Health, Food
Establishments Reg. Art. 6 §§ 6.1 & 6.2, eff. 9-17-82-NAC A
9-16-92; 5-23-96; 10-30-97; R069-10, 12-18-2013