N.Y. Comp. Codes R. & Regs. tit. 1, § 271-2.7 – Hot storage.

(a) Hot food storage units shall be provided in such number and of such capacity to assure the maintenance of potentially hazardous food at the required temperature during storage. Each hot food storage unit storing potentially hazardous food shall be provided with a numerically scaled indicating thermometer, accurate to plus or minus 3°F (congruent to plus or minus 1°C). The sensing element shall be located to measure the air temperature in the unit at a location that is representative of the temperature in the unit. The thermometer scale shall be located to be easily readable. Recording thermometers accurate to plus or minus 3°F (congruent to plus or minus 1°C) may be used in lieu of indicating thermometers where it is impractical to install thermometers on equipment such as heat lamps, calrod units or insulated food transport carriers, a food product thermometer shall be available and used to check internal food temperature.
(b) Potentially hazardous food to be transported shall be held at a temperature of 135°F (57°C) or greater unless maintained in accordance with the refrigerated storage requirements of this Part.
(c) Except during preparation, cooking, or cooling or when time is used as the public health control potentially hazardous food shall be maintained:
1. (1) 135°F (57°C) or greater;
2. (2) 41°F (5°C) or less, except as specified under paragraph (3) of this subdivision and section 271-2.2(a) and (e) of this Subpart;
3. (3) between 45°F (7°C) and 41°F (5°C) in existing refrigeration equipment that is not capable of maintaining the food at 41°F (5°C) or less if:
  1. (i) the equipment is in place and in use in the food establishment; and
  2. (ii) within 10 years of the department's adoption of these regulations, the equipment is upgraded or replaced to maintain food at a temperature of 41°F (5°C) or less.