(1) The owners of a meat depot must:
(a) Operate and maintain the facility in a manner sufficient to prevent the creation of insanitary conditions and to ensure that product is not adulterated; this includes but is not limited to:
(i) Construct facilities in such a way to prevent the entrance of vermin, and have in place a pest management program that prevents the harborage and breeding of pests on the grounds and within the facility;
(ii) Control the climate and conditions under which product is stored in a manner appropriate for each type of product;
(iii) Store product in a secure manner that prevents unauthorized access to or tampering with product;
(iv) Keep facilities clean and in good repair;
(b) Store only meat and poultry products which are marked "inspected and passed" either by the state of Montana or the United States Department of Agriculture, Food Safety Inspection Service.
(c) Locate the meat depot so that it is accessible for inspection without entry into a private residence.