For Nevada coffee shops
Sell coffee. We'll show you how to clean everything.
Pick a machine. Follow the pictures. Be ready when the inspector walks in, and for the grade card customers see at the door.
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7:40 am
The line is out the door.
Who cleaned the steam wand?
- The machines
The espresso machine, the grinder, the milk fridge, the pastry case. Each one has to be clean, and each one has a rule.
- The guessing
You can't be behind the bar every shift. Did the opener take the milk fridge temperature? You don't know, and the inspector can walk in any day.
- The point
You opened to pour great coffee, not to chase clipboards.
Watch a sample cafe's 7:40 am first, so you decide with the screens in front of you.
The answer
Step-by-step cleaning guides
for every machine in your coffee shop.
Espresso machine, grinder, milk pitcher: each has its own guide, with a picture on each step. You clean it the right way and miss nothing the inspector looks for.
Find it
Type espresso, grinder or milk pitcher. The app finds it, even with a typo.
Follow the pictures
One step per screen. Run water through the group. Run the steam wand into the drip tray. Tap Done after each.
Out of espresso cleaner? One tap
Tap I'm out. It goes on your order list, with one tap to it on Amazon, and you keep your place. Told the app your machine's brand? Then it is the cleaner the maker names.
Open the espresso machine's steps on a sample cafe, so you see the pictures before you sign up.
The rules
What does the inspector
actually check?
The milk fridge, the sanitizer bucket, the date on the cold brew. Here are Nevada's rules behind them, coffee first, with where your county differs.
Hot and cold holding
Hot 135°F or above and cold 41°F or below, except a whole roast cooked on the roast chart (130°F or above, not on a food truck), raw shell eggs (the air around them 45°F or below) and food marked under time control (Food Code 3-501.19, 4 hours, not on a food truck). Food carried to an event is probed at loading and on arrival.
Nevada: NAC 446.178, NAC 446.182
Guide: Hot and cold holdingCleaning and sanitizing
Wash, rinse, sanitize, air-dry. Chlorine 50–99 ppm 10 s; quat per label 30 s; hot water 171°F 30 s. Test kit on site.
Nevada: NAC 446.328, NAC 446.254, NAC 446.314, NAC 446.303, NAC 446.364, NAC 446.381
Guide: Cleaning vs sanitizing, and sanitizer strengthsDate marking and disposal
Ready-to-eat TCS food held over 24 hours is labeled and used within 7 days at 41°F (day of prep = day 1); home kitchens: same day or 72 hours.
Nevada: NAC 446.179, NAC 446.181
Guide: Date marking: the 7-day rule
What else can the inspector check? 5 more rules
Employee health: report, exclude, restrict
The FDA Food Code (model) says: Food workers report vomiting, diarrhea, jaundice, sore throat with fever, pus-filled sores, Big 6 diagnoses and exposures; the person in charge excludes or restricts. Here the law differs: the person in charge tells the health authority within 24 hours (NAC 446.056(1)(c)); no sore throat with fever and no exclusion or restriction for exposure (NAC 446.056).
Nevada: NAC 446.056(1)(c), NAC 446.057
Guide: Sick workers: report it and stay homeFood handler card
Nevada has no statewide food handler card. Your health district can require one.
NRS 580; NAC 446 (no card requirement found)
Guide: Food handler cards and food safety managersDoes your county differ? 1 of Nevada's 5 health departments do
Nevada law: no statewide food handler card. SNHD: every food handler needs an SNHD Food Handler Safety Training Card before starting work; it lasts 3 years. SNHD 2023 Food Regulations 2-601(A)
Allergens and cross-contact
Label the major food allergens on food you package. Nevada's NAC 446 and SNHD's 2023 rules don't ask for a written allergen notice for unpackaged food, as the 2022 Food Code does; we still recommend one. Keep allergens apart with separate utensils, fresh gloves and washing.
NAC 446.187; SNHD 2023 Food Regulations 3-602.1
Guide: Food labelsAccurate thermometers
Food thermometers accurate to ±2°F; calibrate by ice point (32°F).
Nevada: NAC 446.234, NAC 446.233
Guide: Thermometers and calibrationBackflow protection
The FDA Food Code (model) says: Air gaps or approved devices at every point of use; dual check valve ahead of coffee machines; testable devices tested yearly. Here the law differs: inspection and service per the maker's instructions, with records; no yearly test named (NAC 446.425).
Nevada: NAC 446.425
See one of these rules on the screen your barista sees, so you know it is one line, not a wall.
The plan
How does the new barista
get it on day two?
Pick Coffee shop
The app starts you with espresso drinks, lattes, cold brew and pastries. You edit the list.
Text each barista a link
She opens it in her phone's browser, answers the health questions and sees the milk fridge as her next thing. No phone? The shop tablet and a 4-digit PIN.
Every reading is saved
Each one has the time and her name. The binder is one PDF.
Setup happens once and takes minutes, so your first barista is on it tomorrow.
Not open yet?
What does a Nevada coffee shop need
before the first latte?
First, a health permit from your food safety authority. In Clark County that is the Southern Nevada Health District. In Washoe County, Northern Nevada Public Health. In most other counties, the Nevada Department of Agriculture. A city or county business license waits for the food permit, or is issued on condition that you get it (NRS 580.410). The permit goes on the wall (NRS 580.400), with a handwashing sign at every hand sink (NAC 446.424). In Clark County, your grade card hangs where customers walk in (SNHD 8-403.2).
In Clark County each barista needs an SNHD Food Handler Safety Training Card before she starts work. Washoe County's regulation asks for no card. Nevada has no statewide card.
The steps in order: opening in Las Vegas or Reno.
The permit comes first and the app keeps a copy of it, with the cards, in the binder.
What if nobody wrote it down?
A warm milk fridge nobody wrote down
is a gap the inspector can see.
An inspector asks to see your temperature record. The barista who opened typed the milk fridge temperature at 6:50 am. It is there with her name, and the binder is one PDF.
Why not take a few demerits?
A few demerits cost little.
An easier shift is worth more.
A few demerits will not close you, so that is not the reason. The reason is tomorrow morning.
- An easier shift
Your opener sees one next thing: the thermometer, the milk fridge, the strip. The espresso machine's cleaning steps come with pictures. Out of cleaner? One tap puts it on the order list. The date labels count the 7 days, so the cold brew is used before it is found. Less scramble at open and close. A new barista knows what to do on day two.
- Credit for your team
For the barista, this is not policing. It is one next thing with the rule beside it, and her name on good work: every reading, every
Caught early
. A reading counts the same whether it passes or not. When the inspector walks in, the opener hands over the binder and goes back to the bar. - Proof, not promises
An inspection is a snapshot. In Clark County it becomes a letter at your door. A is 0 to 10 demerits, B is 11 to 20, C is 21 to 40. The report goes online about 5 business days later. Your records show how you run every day. Each milk fridge reading has the time and the barista's name, a photo where it helps, and corrections struck through, never deleted. The binder is one PDF with its own fingerprint. That is proof you can show, not a promise. SNHD grades; we don't.
About five quick taps a day, on the phone your barista already carries. Count them on a sample cafe.
So what does calm look like?
Pour coffee.
The record keeps itself.
Tomorrow, the first barista opens the link, dips the thermometer in ice water, types the milk fridge temperature and tests the sanitizer strip. By close, Today shows what is still open.
25 days of real mornings is enough, so you can see if it holds.
Questions
Before you
start.
Does it show me how to clean the espresso machine?
Yes. Search for it in the app. Each step has a picture. Run water through the group. Run the steam wand into the drip tray. Backflush with water, then with cleaner at close. Each step says where it comes from. A manager can add your own way too.
Which cleaner do I buy for my espresso machine?
Tell the app the brand and model. For Breville, La Marzocco, Rocket, ECM, Profitec, Lelit, Rancilio, LUCCA and Fellow machines, the guide names the cleaner the maker says to use. It shows the maker's own words and finds it on Amazon in one tap. The same goes for grinders from Mahlkonig, Baratza, Eureka, Fellow and Moccamaster. Any other brand gets the plain espresso machine cleaner. No price is shown, and nothing is marked up.
Do we have to write down espresso temperatures?
No. Hot coffee served right away needs no temperature record. Milk and cold brew stay at 41°F or colder (NAC 446.178), so the fridge is what gets written down.
Will my baristas actually do it?
Nothing to install: each one opens a link in her phone's browser. Today shows one next thing, like the milk fridge temperature, with the rule beside it. A reading counts the same whether it passes or not, so there is no reason to fudge a number. Points are for on-time work and never go down.
A new barista starts Monday. What does she need in Nevada?
In Clark County, an SNHD Food Handler Safety Training Card before she starts work: SNHD's own test, and the card lasts 3 years. Washoe County's regulation asks for no card, and Nevada has no statewide one. In the app she checks in with the health questions, then does the short lessons and sign-offs your setup lists before her first food step. A card on file shortens that list.
Can baristas type readings without their own phone?
Yes, on the shop tablet. Tap your name, then enter a 4-digit PIN.
Why does it say steps are left when I did the thermometer?
Three things hold Open for food: the thermometer, the fridge and freezer, and the sanitizer. Today shows which one is left.
What does a coffee shop pay?
It depends on how many people are on your staff list: Solo (1–2) is $8, Small (3–6) is $24, Team (7–12) is $40 and Kitchen (13 or more) is $69 a month, per location. The 25 free days start when you add a card on Stripe's page. Cancel before they end and you pay nothing. 25 days free. Cancel anytime.
Isn't a B grade cheaper than all this?
Maybe, if the grade were the only thing. In Clark County the card hangs at your door. A is 0 to 10 demerits, B is 11 to 20, C is 21 to 40. Over 40 closes the place until it passes again. But the reason is the shift, not the inspector. The opener sees one next thing, each machine's cleaning steps have pictures, supplies are one tap away. The date labels count the days, so less food is found too late. Your team gets the credit, with a name on every reading. Your records show every day, with times and names, and the binder is one PDF with its own fingerprint. That is proof you can show, not a promise. About five quick taps a day. The Solo plan is $8 a month.
Your binder is ready when the inspector is.
Pick your place. Start with one shift.
Start your 25 days free See it work
25 days free. Cancel anytime.
Questions? Call or text (415) 640-1667