Section R. 400.8315 - Food and equipment storageRule 315.
(1) Each refrigerator must have an accurate working thermometer indicating a temperature of 41 degrees Fahrenheit or below.(2) All artificial lighting fixtures located over, by, or within food storage, preparation, and service areas, or where utensils and equipment are cleaned and stored, must be properly shielded.(3) Unpackaged bulk foods must be stored in clean covered containers, dated, and labeled as to the contents.(4) Food not subject to further washing or cooking before serving must be stored in a way that protects it from cross-contamination from food requiring washing or cooking.(5) Packaged food must not be stored in contact with water or undrained ice.(6) Poisonous or toxic materials must not be stored with food, food service equipment, utensils, or single-service articles.(7) Food, food service equipment, and utensils must not be located under exposed or unprotected sewer lines, open stairwells, or other sources of contamination. Automatic fire protection sprinkler heads are the exception.(8) The storage of food, food service equipment, or utensils in toilet rooms is prohibited.(9) Food and utensils must be stored in a cabinet or a shelf above the floor.(10) All food service equipment must be above the floor, moveable, or be properly sealed to the floor.(11) Meals that are transported must be prepared in commercial kitchens and delivered in carriers approved by the local health department.Mich. Admin. Code R. 400.8315
2013 AACS; 2020 MR 23, Eff. 12/18/2019