It depends. Temperature works on a scale, the cooler it is, usually the less active bacteria will be.
With this in mind, my fridge has a special zone for meats and fish, very very close to zero degrees. The food won't freeze, but bacterial activity will be slowed enough that I would put it there a couple of days without worrying.
Freezing goes way beyond ...
I would expect a professional kitchen to store pans in a manner that is efficient and safe.
Pans must be easy to access, easy to pick up, easy to stack (when they come back from cleaning).
Anecdotal, in open kitchen that I've seen, small pans are close to the cooking stations; often on a shelf above the stations; bigger pans are stacked a little bit ...
It's common practice to stack the same sized pans and/or bowls. No one want to sort through sizes. It's less efficient.
Given your comment/clarification...it makes sense to keep pans in the same place all the time as well. During a busy service, I would want to know where everything is at all times. Consistency and efficiency are primary considerations.
Scrape at it with your fingernail. Flour will come off in a... floury manner, revealing the cranny it was stuck in. Mold won't be limited to the crannies. Also, it'll appear on the cut surface before it appears on the crust. Additionally, it'll be different from the color of the flour (in the same area of the loaf).
FWIW, that's definitely flour on most of ...
Methods, from best to worst (assuming the bread is in a sealed plastic bag):
According to the FAQs for Dave's Killer Bread, which does not use preservatives:
Q: How should I store my bread?
A: The best way to store your bread is on your counter or in a bread box at room temperature. Take care to keep your ...