The purpose of this document is to provide guidance to Southern Nevada Health District staff and clients in regard to regulatory structural and equipment requirements for Public Accommodations design and construction. This document is intended to be used as a supplementary guide for new construction and remodeling, but is not intended as a substitute for the Regulations Governing the Health and Safety of Public Accommodation Facilities as adopted by the Board of Health.

Although complete plans are required for submission, only those items noted in the regulation will be reviewed, and approval of plans only indicates compliance with the requirements as noted in this document. It is incumbent on the submitter to obtain approval from all agencies having jurisdiction.

Plan submission may be streamlined by providing only those sections noted on the instruction sheet. Plans on compact disc in PDF format are encouraged. Finishes, designs, or equipment regulated but not specifically approved in the regulation must be submitted for approval to Plan Review by sample, specification sheet, or both.

Guest Room Finishes (Section 3):

1. Room dimensions must be no less than 500 cubic feet of air space for each occupant. Maximum room load must be specified for each typical. The floor area of each sleeping room must be at least 80 square feet and at least 7 feet in width. All rooms must have a ceiling height of at least 8 feet.
2. Flooring in sleeping and sitting areas may be of any commercial-grade flooring product such as carpet or tile; floors in bathrooms & toilet rooms must be of smooth, durable, nonabsorbent and easily cleanable commercial-grade material such as tile or vinyl products, with a sealed base-cove.
3. Walls & ceiling in bathrooms & toilet rooms must be smooth & easily cleanable (washable enamel paint over gypsum board as a minimum).

Guest Room Lighting (Section 3):

1. At least 15 foot-candles of light (measured at 30 inches above the floor) must be provided in any area used for living or sleeping.
2. At least 20 foot-candles of light at a distance of 30 inches (76.2 cm) from the floor must be provided in each toilet room or bathroom.

Guest Room Facilities (Section 3):

1. Each guest room in must contain, at a minimum, one toilet, one lavatory, and one shower and/or bathtub, which may include a bathtub/shower combination. Common restrooms are only approvable in Hostels.
2. Unsealed exposed wood may not be used for surface or under-counter structure.
3. Each guest room must be equipped with a smoke alarm system which is installed, maintained, and tested according to existing fire codes.
4. “Fill & Drain” spas are allowed as “bathtubs”, and must be designed to allow for complete drainage of the jetted water loop.

Guest Room Heating & Ventilation (Section 3):

1. All sleeping rooms, bathrooms and toilet rooms must be capable of being maintained at a temperature between 68°F (20°C) and 80°F (26.7°C) while being used by guests.
2. All bathrooms and toilet rooms must be adequately ventilated so that excessive moisture is removed from the room.
3. All ventilation systems must meet the requirements of the Mechanical Code currently in use by the building authority having jurisdiction.

Water Supply & Plumbing – General (Section 3):

1. The potable water supply source for each public accommodation facility must be from a source approved by the State of Nevada Health Division, Bureau of Health Protection Services and must meet all NRS 445A requirements.
2. Each public accommodation facility must be supplied with a hot and cold potable water supply that meets all culinary, bathing, lavatory, laundering, and other sanitary purposes.
3. All potable & closed-loop non-potable systems must meet the requirements of the Mechanical or Plumbing Code currently in use by the building authority having jurisdiction.
4. All potable water systems must be isolated from any non-potable systems such as heating, cooling, and fire-suppression systems by means of appropriate back-flow prevention devices.
5. Potable tempered-loop systems must be designed to facilitate the disinfection of the system.

Solid Waste Disposal Area – General (Section 3):

1. A concrete pad designed to accommodate the number of solid waste receptacles must be installed in an area within close proximity to access to the building.
2. Public Accommodations must install an indoor or outdoor can wash area, properly plumbed & drained, for use in cleaning of solid waste receptacles.

Sewage Disposal – General (Section 3):

1. All sewage carried by water must be disposed of by means of public sewerage or by a system for disposal, which is approved by the Health Authority.
2. If the public accommodation facility intends to discharge its sewage to an ISDS, the facility must submit plans for review and approval and obtain a permit for the ISDS from the Health Authority for that purpose.
3. Sewer or waste lines, including roof drains, may not be installed over food storage, preparation, service areas, or ware-washing & wares storage areas with out an intervening floor unless such lines are installed with secondary troughs under the lines which are sloped and drained indirect to a floor-sink.

Outdoor Areas – General (Section 3):

All outdoor areas including, but not limited to, parking areas, walkways, landscaped areas, storage areas, service buildings, and undeveloped grounds must have sufficient drainage to prevent water from collecting and stagnating in pools, and be kept clean and free of any health hazards.

Common Restroom Facilities – Public Restrooms (Section 4.2):

1. Floors in restrooms & toilet rooms must be of smooth, durable, nonabsorbent and easily cleanable commercial-grade material such as tile or vinyl products, with a sealed base-cove.
2. Walls & ceiling in bathrooms & toilet rooms must be smooth & easily cleanable (washable enamel paint over gypsum board as a minimum).
3. A four foot wainscot of a washable material (FRP, tile, vinyl, rock, Corian-like materials, or other material submitted & approved) is required for the walls on which a toilet fixture is installed.
4. The number of toilet fixtures and lavatories must meet the applicable requirements of the Plumbing Code & Building Code currently in use by the building authority having jurisdiction based on occupancy.

Bedding, Linen, & Towel Storage Rooms (Section 4.3):

1. Adequate, separate storage areas for clean and dirty linen, towels & bedding must be provided and must be conveniently located – one every other floor. These rooms may also be used for storage of other guest supplies such as toilet paper, tissues, soap, shampoo, clean etc.
2. Clean, wrapped glassware, coffee maker carafes, and other tableware may be stored in these rooms provided they are stored on NSF or equivalent wire-rack shelving and are not exposed to contaminants.
3. At least 20 foot-candles of light is required at a distance of 30 inches (76.2 cm) from the floor.
4. Walls, floors, and ceilings must be finished using light-colored, smooth, easily cleanable and washable materials.
   1. Floors must be, at minimum, sealed concrete.
   2. Wall-floor junctures must be sealed using, at minimum, rubber base coving.
   3. Walls must be of washable enamel paint at a minimum.

On-Site Laundry Facilities (Section 4.5):

1. Walls, floors, and ceilings must be finished using light-colored, smooth, easily cleanable and washable materials.
   1. Floors must be, at minimum, sealed concrete. Floors must slope to a floor drain.
   2. Wall-floor junctures must be sealed using, at minimum, rubber base coving.
   3. Walls must be of washable enamel paint minimum, with fiber-reinforced plastic (FRP) paneling behind washing machines and dryers.
   4. Grid ceiling tiles must be sealed-surface, non-fissured type.
2. Lighting must be, at minimum, at least 50 foot-candles of light at a distance of 30 inches (76.2 cm) from the floor.
3. There must be an adequate hot water supply to the on-site laundry facilities.
4. An adequate number of washers, dryers, and folding tables must be provided.
5. All clothes washing equipment must be drained indirectly connected to sewer via a floor sink or drainage trough.
6. Automated chemical injection systems must be isolated from the potable water supply using an appropriate back-flow prevention device.
7. A disinfection step must be incorporated into any on-site laundering process.
8. Separate storage areas must be designated for soiled bedding, linen, and towels away from clean bedding, linen, and towels.
9. There must be a hand-washing sink, supplied with hot and cold running water and dispenser-fed liquid soap and disposable towels installed in the laundry room or chemical-mixing room.

Ice Making Equipment & Installation (Section 4.10):

1. All ice-making machines must be certified by National Sanitation Foundation (NSF) or an equivalent third-party certification organization and located, installed, operated and maintained so as to prevent contamination of the ice.
2. Ice making machines not installed as a part of a Food Establishment Permit and that are provided for direct use by guests must be:
   1. Designed to dispense ice cubes automatically from a storage area, which is within the machine and is inaccessible to the guest.
   2. Drained indirect to a floor sink.
   3. Installed on sealed concrete, tile, or other approved floor finish material (not on carpet).
   4. Not subject to contamination from over-head sewage or waste lines or other sources.

Tableware Cleaning Facilities & Storage Rooms (Section 4.11):

1. Suitable areas and equipment must be provided for the cleaning, sanitizing, drying and storage of tableware. Such equipment must be installed:
   1. With a drain indirect to sewer;
   2. On, at a minimum, a composite tile, sealed concrete, ceramic tile, or other approved floor, with wall-to-floor junctures sealed with base coving (rubber base minimum);
   3. In a room with a minimum 50 foot-candles of light measured 30 inches above the floor;
   4. On walls adjacent to the three-compartment sink or dish/glass washer, coverings of fiber-reinforced plastic paneling, stainless steel or other submitted and approved material;
   5. In a room with an enclosed ceiling, finished with a smooth, washable surface such as gypsum board painted with washable enamel (minimum) or grid-hung ceiling with washable panels; and
   6. In a room designed to prevent the contamination of equipment, tableware or utensils.
2. A sink with three compartments and integral double drain boards or a commercial dish-machine capable of achieving a sanitizing cycle (heating tableware surfaces to 160°F or chemical sanitizing using the equivalent of 50 ppm chlorine for a contact time of 1 minute) installed with dirty & clean side landings (drain boards) is required in a dish room not permitted as a part of a food establishment. All sinks & dish-machines must be certified by NSF or equivalent third party certification organization.
3. Dish tables and drain boards must be large enough to accommodate the proper handling of soiled and clean tableware.
4. A hand-washing sink, supplied with hot and cold running water and dispenser-fed liquid soap and disposable towels, must be installed within any room used as a tableware, utensil or glassware washing area.
5. Storage:
   1. All tableware must be stored at least six inches above the floor on NSF or equivalent wire-rack or other approved shelving, level in a clean and dry location so that it is protected from splash, dust and other contamination.
   2. All cleaned tableware must be stored protected from contamination.

Kitchenettes in Guest Rooms (Sections 4.11 & 7.4):

1. Except in hostels, no community kitchen facilities are permitted.
2. A kitchenette, when provided, must have all of the following facilities:
   1. A sink which is supplied with adequate hot and cold running water. The hot water must be able to reach a temperature of 120°F at the faucet within two minutes, and be supplied at a pressure at the faucet of at least 20 PSI.
   2. Cooking equipment (range or cook-top) that is properly installed and a means within the guest room, such as a hood with a fan or other ventilation system, to remove smoke, fumes, and odors.
   3. A washable container for waste.
   4. A counter for food preparation. The surface of the counter must be made of material which is impervious and easily cleanable.
   5. A refrigeration unit for holding cold food. The unit must be capable of maintaining a temperature of 45°F or lower.
   6. A cupboard or other receptacle in which utensils, tableware and food can be stored protected from contamination.
3. Floors in kitchenettes individual guest rooms must be of smooth, durable, nonabsorbent and easily cleanable commercial-grade material such as tile or vinyl products, with a sealed base-cove.
4. Walls & ceiling in kitchenettes must be smooth & easily cleanable (washable enamel paint over gypsum board as a minimum).
5. Residential kitchen construction standards are allowed: Laminate counters; under-counter & overhead wood cabinetry, domestic equipment such as counter drop-in sinks, domestic refrigerators, ranges, microwave ovens, dishwashers, etc.
6. Domestic automatic dishwashers are allowed provided they are installed using a drain-side back-flow prevention device.
7. If in-room cleaning and sanitizing of any tableware is permitted in a guest room, a commercial-results automatic dishwasher, capable of achieving a sanitizing cycle (heating tableware surfaces to 160°F OR chemical sanitizing using the equivalent of 50 ppm chlorine for a contact time of 1 minute) is required.
   1. At least 50 foot-candles of light must be provided in each area for in each kitchenette measured from the food preparation counter.

Physical & Design Controls for Vermin (Section 5):

1. All openings to the exterior of a public accommodation facility must be protected from rodents, flies and other vermin using automatic closing doors, controlled air currents, positive-pressurization, weather-stripping and other methods as approved.
2. Access doors such as those used for warehouse access must be kept closed when not in use unless a control measure such as an air curtain, dock boots, or bird netting is being used to prevent vermin entry.

Bed and Breakfast Commercial Kitchen Exemption Requirements
(Section 8):

1. A bed and breakfast commercial home which does not exceed a capacity of 10 persons or five guest rooms, may be exempted from the commercial kitchen provisions of both NRS 446, Food Establishments, and the Southern Nevada Health District Regulations Governing the Sanitation of Food Establishments, if, in the opinion of the Health Authority, an imminent hazard to the public health will not likely result. A menu questionnaire will be required for the file.
2. Restricted food establishment Health Permit: A restricted food establishment Health Permit will be issued only if the preparation and service of food is restricted to the following food items requiring limited preparation: Eggs, hot cakes, toast, French toast, waffles, rolls, hash browns, bacon, sausage, ham, cheese, fresh fruit and juices or commercially canned fruit and fruit juices, breakfast beverages, cold and hot cereals, prepackaged ready-to-eat foods, and other food items authorized in writing by the Health Authority. All potentially hazardous food prepared in a bed and breakfast facility operating with a restricted Health Permit must be prepared fresh with no foods held over to another day.
3. Food storage and preparation equipment: Food storage and preparation equipment in a bed and breakfast facility which has been issued a restricted food establishment Health Permit must be located and installed in a way that prevents contamination of food and facilitates cleaning.
4. Non-commercial equipment acceptability conditions: Non-commercial equipment designed for use in a private home, such as cooking units, refrigerators, dishwashers, cabinets, hoods and utensils are acceptable only if they are effective, do not cause a health problem for the public, and are maintained in good repair (see Kitchenette requirements)
5. Fresh food preparation required daily: All food prepared in a bed and breakfast facility operating with a restricted Health Permit must be prepared fresh with no foods held over to another day.