Section 446.359 - Dry cleaning1. If used, dry cleaning methods, including, without limitation, brushing, scraping and vacuuming, must contact only surfaces that are soiled with dry food residues that are not potentially hazardous food (time/temperature control for safety food).2. Cleaning equipment used in dry cleaning food-contact surfaces may not be used for any other purpose.Nev. Admin. Code § 446.359
Added to NAC by Bd. of Health by R069-10, eff. 12-18-2013