Nevada Administrative Code
Chapter 446 - Food Establishments
WATER, WASTEWATER AND PLUMBING
Section 446.423 - Handwashing sinks: Generally

1. Each handwashing sink must have hot and cold water tempered by a mixing valve or combination faucet. The hot water must be at a temperature of at least 100°F (37.8 °C).

2. A steam mixing valve may not be used at a handwashing sink.

3. Any faucet which closes automatically, closes slowly or is metered must provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

4. Handwashing sinks, dispensers for soap, devices for drying hands and all related fixtures must be easily cleanable and must be kept clean and in good repair.

5. An automatic handwashing facility must be installed in accordance with the manufacturer's instructions.

6. At least one handwashing sink for convenient use by employees must be installed in the food preparation area.