(1) Except as specified in subsections (2) through (4) of this section, refrigerated, time/temperature control for safety food must be at a temperature of 41°F (5°C) or below when received.

(2) If a temperature other than 41°F (5°C) for a time/temperature control for safetyfood is specified in law governing its distribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature.

(3) Raw eggs must be received in refrigerated equipment that maintains an ambient air temperature of 45°F (7°C) or less.

(4) Freshly made asian rice-based noodles received at ambient temperatures directly from a noodle processing facility licensed by Washington state department of agriculture must be served within four hours of production, immediately reheated in accordance with WAC 246-215-03440(3), or immediately cooled in accordance with WAC 246-215-03515(3).

(5) time/temperature control for safety food that is cooked to a temperature and for a time specified under WAC 246-215-03400 through 246-215-03410 and received hot must be at a temperature of 135°F (57°C) or above.

(6) A food that is labeled frozen and shipped frozen by a food processing plant must be received frozen.

(7) Upon receipt, time/temperature control for safety food must be free of evidence of previous temperature abuse.