(1) Cooked potentially hazardousfood must be cooled:

(a) Within two hours from 135°F (57°C) to 70°F (21°C);

(b) Within a total of six hours from 135°F (57°C) to 41°F (5°C) or less; or

(c) As alternatives to the cooling provisions of (a) and (b) of this subsection, the following rapid cooling procedures are allowed:

(i) Continuous cooling of foods in a shallow layer of two inches or less, uncovered, protected from cross contamination, in cooling equipment maintaining an ambient air temperature of 41°F (5°C) or less; or

(ii) Continuous cooling of intact pieces of meat that is not comminuted and is no greater than four inches thick, uncovered, unwrapped, not touching other pieces of food, protected from cross contamination, in cooling equipment maintaining an ambient temperature of 41°F (5°C) or less.

(2) potentially hazardousfood must be cooled within four hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.

(3) Except as specified in subsection (4) of this section, a potentially hazardousfood received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier as specified under WAC 246-215-03235(2), must be cooled within four hours to 41°F (5°C) or less.

(4) Raw eggs must be received as specified under WAC 246-215-03235(3) and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F (7°C) or less.