Storage of cleaned and sanitized items.

1. Except as otherwise provided in subsection 4, cleaned and sanitized equipment and utensils, laundered linens, and single-service and single-use articles must be stored: (a) In a clean, dry location; (b) Where they are not exposed to splashes, dust or other contamination; and (c) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils must be stored as provided in subsection 1 and must be stored: (a) In a self-draining position that allows air drying; and (b) In a manner that is covered or inverted. 3. Single-service and single-use articles must be stored as provided in subsection 1 and must be kept in the original protective package or stored by using other means that afford protection from contamination until used. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks and skids that are designed to be easily movable.