For Nevada restaurants
Your restaurant temperature log, kept by the whole line.
Cooking, cooling and walk-in readings on every cook's phone, with the fix written down when the walk-in reads 45°F. Plans start at $8 a month.
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Friday, 6:40 pm
Why does the record slip?
Forty covers, and a cook out sick.
Food held too warm or cooled too slowly is how guests get sick, and a missing reading looks the same as a missed one.
- The rules
Cooking temperatures, two-stage cooling, hot holding, date marks: Nevada's food code, NAC chapter 446, is long, and Clark and Washoe counties add their own.
- The day
Forty seats full, one cook called in sick at four, and nobody has written the walk-in temperature since the 2:10 pm reading. You can't stand over every pan.
- The point
You opened to feed people, not chase clipboards.
See a sample Friday on the screen before you decide anything.
Whose rules, exactly?
Each rule, with where it comes from.
Nevada writes its own code, NAC 446.
Kitchens run on habits. The chili's cooling clock and the walk-in's reading go on the phone your cooks already carry. The rule is printed beside each, and where your county differs.
Cooling
135°F to 70°F within 2 hours, then to 41°F within 6 hours total.
Nevada: NAC 446.176, NAC 446.177
Guide: Cooling food in two stagesHot 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 holdingDate 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
Cooking temperatures
The FDA Food Code (model) says: Poultry 165°F, ground meat 155°F for 17 s (protocol 160°F), steaks/chops/fish 145°F, microwave 165°F and stand 2 minutes. Here the law differs: ground (comminuted) meat and fish: 155°F for 15 seconds, not 17 (NAC 446.164).
Nevada: NAC 446.164, NAC 446.166
Guide: Cooking temperaturesReheating for hot holding
165°F for 15 seconds within 2 hours; only reheat once (protocol).
Nevada: NAC 446.171
Guide: Reheating leftoversEmployee 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 homeCleaning 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 strengthsFood safety knowledge of the person in charge
The person in charge shows the inspector they know food safety. A food protection manager certificate is one way; a low-risk or temporary place may answer the inspector's questions instead.
NAC 446.052
Guide: Food handler cards and food safety managersDoes your county differ? 2 of Nevada's 5 health departments do
Nevada law: the person in charge shows the inspector they know food safety; a manager certificate is one way. SNHD: the person in charge must be a certified food protection manager (low-risk and temporary places are excepted). SNHD 2023 Food Regulations 2-102.2
Nevada law: the person in charge shows the inspector they know food safety; a manager certificate is one way. Northern Nevada Public Health: Risk Level II and III places employ a full-time certified food protection manager (in Level III, the person in charge, on site during cooking, cooling and reheating); a new place, or one that lost its manager, has 60 days. Washoe County food regulations 040.005, 040.015
See the same rule on the screen your cook sees.
The plan
How long to set up?
Three steps, once.
Pick Restaurant
Start from the restaurant list, then edit it to match your menu.
Send each cook a link
Nothing to install. No phone? Use the shop tablet: tap your name, then enter a 4-digit PIN.
Download one PDF
Every reading is saved with the time and who took it. When the inspector comes, the binder is one PDF.
Setup is minutes, and your cooks' first walk-in reading is on Today the same day.
Not open yet?
What goes on the wall
in a Nevada restaurant?
Your health permit (NRS 580.400). A handwashing sign at every hand sink (NAC 446.424). If you sell alcohol by the drink, a pregnancy health warning at least 8½ by 11 inches, in English and Spanish (NRS 580.510). In Clark County, your grade card and permit where customers see them as they walk in (SNHD 8-403.2).
A city or county business license waits for the food permit, or is issued on condition that you get it (NRS 580.410). In Clark County your food safety authority is the Southern Nevada Health District. In Washoe County, Northern Nevada Public Health. In most other counties, the Nevada Department of Agriculture.
Opening soon? Read the permit steps for Las Vegas and Reno, or how SNHD letter grades work.
The app keeps the permit and the manager certificate in the binder, so they are on the wall and on file.
A Tuesday
What does a Tuesday look like?
From check-in to close.
Today follows your weekly hours, so a place that opens at eleven is not asked for a seven o'clock reading.
Check in
Each cook answers a few health questions. The answer is
OK to work
orNo food work today
.Opening readings
Thermometer in ice water, the walk-in and freezer temperatures, the sanitizer strip. Then Today says Open for food: Yes.
Take the chili's temperature as it cools
Chili and soups made ahead: 70°F within 2 hours, then 41°F within 6. Start cooling sets both clocks.
The walk-in reads 45°F
It will not save until you say what you did. Then:
Caught early ✓
Out of degreaser
The dish cook taps
I'm out
on the step. It lands on the order list under your supplier, with one tap to it on Amazon. The strips that match your sanitizer sit beside it.Close the day
The last walk-in temperature. Today shows what is still open, so it is handed off, not forgotten.
This is the whole day. It is on your cooks' phones in a few minutes.
Inspection day
And when the inspector
walks in?
You download one PDF. No binder to fill at night.
- Your permits and the manager certificate.
- Every out-of-range reading, with the fix the cook wrote.
- The temperature tables your cooks typed in.
- The last 90 days by default. Only managers can download it.
Look at a sample binder before you decide.
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 Friday at 6:40 pm.
- An easier shift
Each cook sees one next thing: the walk-in, the chili's cooling clock, the 3 pm strip. Every machine's cleaning steps come with pictures. Out of degreaser? One tap puts it on the order list. The date labels count the 7 days, so prepped food is used before it is found. Less scramble at open and close.
- Credit for your cooks
For the cook, this is not policing. It is one next thing with the rule beside it, and his name on good work: every reading, every
Caught early
. A reading counts the same whether it passes or not. When the inspector walks in, you hand over one PDF, problems first, and go back to the line. - 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. Over 40 closes the place until it passes again. The report goes online about 5 business days later. In Washoe County it is Pass, Conditional Pass, Failed or Closed on WashoeEats.com. Your records show how you run every day. Each walk-in reading has the time and the cook'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. The health district grades; we don't.
About five quick taps a day, on the phone your cooks already carry. Count them on a sample kitchen.
So what changes Monday?
Cook.
The record keeps itself.
Monday, the first cook opens the link, takes the walk-in temperature and types it in. By close, Today shows what is still open.
Your trial covers weeks of real service, enough to see if it holds.
Questions
Before you
start.
Is this a HACCP plan?
No. A HACCP plan is a written plan that some special processes need, like vacuum packing or curing meat, and your health district reviews it. CleanCleaver keeps the everyday temperatures and check-ins most small kitchens need.
Do we need a certified food protection manager in Nevada?
Nevada law says the person in charge shows the inspector they know food safety, and a certificate is one way (NAC 446.052). In Clark County, SNHD requires the person in charge to be a certified food protection manager, except in low-risk and temporary places. In Washoe County, Risk Level II and III places employ a full-time certified manager, with 60 days after opening or after losing one. CleanCleaver keeps the certificate on file, and the binder lists it.
The walk-in reads 44°F. What does Clark County say?
Cold food stays at 41°F or colder everywhere in Nevada (NAC 446.178). In Clark County, SNHD adds a line (SNHD 3-501.6(D)). Food held at 42 to 45°F must be served, cooked and served, or thrown out within 24 hours. It must be labeled with an expiration date. In the app, a 44°F reading will not save until the cook writes what he did.
A cook is sick. Who do I tell?
The person in charge tells the health authority within 24 hours (NAC 446.056). That covers a cook with jaundice, or a diagnosed Salmonella, Shigella, E. coli (STEC), hepatitis A or norovirus. The app's check-in asks each cook the health questions before the shift; you see only OK to work or No food work today.
I'm the general manager. The owner holds the card.
Send the owner this page, or open the demo: it runs on sample data. The owner starts the 25 days. Managers and staff never see billing.
Can cooks type readings without a phone?
Yes. Set up the shop tablet. Each person taps their name and enters a 4-digit PIN.
What if a reading is out of range?
It will not save until you write what you did. Then it shows Caught early. The reading is saved and flagged, and it goes in the binder with the fix.
We ran out of degreaser and sanitizer at 4 pm. Then what?
Whoever finds it taps I'm out on the step. It goes on the order list under that supplier. One tap finds the degreaser, the sanitizer, or the test strips that match your sanitizer, on Amazon. A manager sends the list from her own phone. CleanCleaver never places the order and adds nothing to the price.
Does it alert me when the walk-in is warm?
Not by text. In a browser, an alert can reach the people on shift once they say yes when the app asks. Open the app and Today shows what is due and what is late.
What does a restaurant pay?
It depends on how many people are on your staff list, per location per month: 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. Each cook sees one next thing, the chili's cooling clock runs on the phone, supplies are one tap away. The date labels count the days, so less prepped food is found too late. Your cooks get 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