(b) If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption:

1. (1) the food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control;
2. (2) the food shall be cooked and served, served if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control;
3. (3) any food described in paragraphs (1) and (2) of this subdivision which exceed the four-hour limit shall be discarded; and

4. (4) written procedures shall be maintained in the food establishment and made available to the department upon request, that ensure compliance with:

   1. (i) paragraphs (1)-(3) of this subdivision; and
   2. (ii) section 271-2.11 of this Subpart for food that is prepared, cooked and refrigerated before time is used as a public health control.