1005.1 Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in § 1009, potentially hazardous food (time/temperature control for safety food) shall be maintained:

(a) At fifty-seven degrees Celsius (57° C) (one hundred thirty-five degrees Fahrenheit (135° F)) or above, except that roasts cooked to a temperature and for a time specified in § 900.2 or reheated as specified in § 906.5 may be held at a temperature of fifty-four degrees Celsius (54° C) (one hundred thirty degrees Fahrenheit (130° F)) or above;^P or

(b) At five degrees Celsius (5° C) (forty-one degrees Fahrenheit (41° F)) or less.^P

1005.2 Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of seven degrees Celsius (7° C) (forty-five degrees Fahrenheit (45° F)) or less.^P

1005.3 Potentially hazardous food (time/temperature control for safety food) in a homogenous liquid form may be maintained outside of the temperature control requirements, as specified in § 1005.1, while contained within specifically designed equipment that complies with the design and construction requirements as specified in § 1515.5

SOURCE: Final Rulemaking published at 50 DCR 4394 (June 6, 2003); as amended by Final Rulemaking published at 59 DCR 13690 (November 30, 2012).