Section 446.9463 - Required equipmentA portable unit for the service of food must have the following equipment:
1. A refrigerator which is large enough to store safely all potentially hazardous foods (time/temperature control for safety foods) placed in the unit. Such a refrigerator must have a thermometer that is accurate to plus or minus 2°F (1°C), and if any shelving is contained in the refrigerator, it must be constructed of metal or plastic.2. A tank which can supply an adequate amount of potable water to wash hands, prepare food and clean utensils and equipment, and a heater which can produce enough hot water for these purposes. The hoses used to fill the tank must have been used for no other purpose and must be approved for use with potable water, permanently and distinctly labeled for such use, used for no other purpose and stored in a manner that protects the hoses from contamination.3. A convenient facility with hot and cold pressurized running water, soap and a supply of sanitary paper towels for washing hands.4. A tank for wastewater with a capacity at least equal to the capacity of the tank for potable water. The wastewater must be emptied and flushed into a sanitary sewer that has been approved by the health authority. The tank must be emptied at least daily or as often as is necessary to prevent overflowing, the development of odors and the attraction of vermin. Hoses used to drain or flush the wastewater must be permanently and distinctly labeled for such use, used for no other purpose and stored in a manner that protects the hoses from contamination.5. A covered receptacle for refuse located adjacent to the unit. Such a receptacle must be of sufficient size for daily needs and must be constructed, designed and placed so it can be easily cleaned and does not create a nuisance.Nev. Admin. Code § 446.9463
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013