§ 111.14. Dry storage.

 Dry or staple food items shall be stored in accordance with standard dry food storage techniques:

   (1)  Shelves shall be at a height above the floor as to facilitate cleaning, or the shelves shall be of solid construction and flush to the floor so as to eliminate the need for cleaning under them.

   (2)  The room provided for storage of dry or staple food items shall be ventilated and may not be subject to sewage or waste water back-flow.

   (3)  The food products shall be protected from contamination by condensation, leakage, mopping, insects, rodents or vermin.

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