(1) Except as specified under subsection (3) of this section, if time without temperature control is used as the public health control for a working supply of potentially hazardousfood before cooking, or for ready-to-eat potentially hazardousfood that is displayed or held for sale or service for immediate consumption:

(a) Written procedures must be prepared in advance, maintained in the foodestablishment and made available to the regulatory authority upon request that specify:

(i) Methods of compliance with subsections (2)(a) through (c) of this section; and

(ii) Methods of compliance with WAC 246-215-03515 for food that is prepared, cooked, and refrigerated before time is used as a public health control.

(2) If time without temperature control is used as the public health control up to a maximum of four hours:

(a) The food must have an internal temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;

(b) The food must 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;

(c) The food must be cooked and served, served at any temperature if ready-to-eat or discarded, within four hours from the point in time when the food is removed from temperature control; and

(d) The food in unmarked containers or packages, or marked to exceed a four-hour limit, must be discarded.

(3) A foodestablishment that serves a highly susceptible population may not use time as specified under subsections (1) and (2) of this section as the public health control for raw eggs.