Cleaned equipment and utensils must be stored as follows:

1. (1) In a clean, dry location;
2. (2) Where they are not exposed to splash, dust, or other contamination;
3. (3) At least 15 centimeters (6inches) above the floor. However, items that are kept in closed packages may be stored less than 15 centimeters (6inches) above the floor on dollies, pallets, racks, and skids that are designed as required by subdivision 44:02:07:48(4);
4. (4) In a self-draining position that permits air drying; and

5. (5) Either covered or inverted.

   Cleaned and sanitized equipment and utensils may not be stored in locker rooms, toilet rooms, garbage rooms, or mechanical rooms; under sewer lines that are not shielded to intercept potential drips, leaking water lines including leaking automatic fire sprinkler heads, or lines on which water has condensed; in open stairwells; or in places subject to or under other sources of contamination.

Source: 23 SDR 195, effective May 26, 1997.

General Authority: SDCL 34-1-17 , 34-18-22.

Law Implemented: SDCL 34-18-22 , 34-18-25.