44:02:07:31Hot

storage of potentially hazardous food. Sufficient hot food storage facilities must be provided to assure the maintenance of potentially hazardous food at the required temperature during storage. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under § 44:02:07:40, all potentially hazardous food must be maintained at 60°C (140°F) or above, except that roasts cooked to a temperature and for a time specified in subdivision 44:02:07:28(4) may be held at a temperature of 54°C (130°F).

Source: 23 SDR 195, effective May 26, 1997.