(a) Cooked and refrigerated food that is prepared for immediate service in response to an individual consumer order, such as a roast beef sandwich au jus, may be served at any temperature.

(b) Except as specified under subdivisions (c) and (d) of this section, potentially hazardous food that is cooked, cooled and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of not less than 165°F (74°C) for 15 seconds.

(c) Except as specified under subdivision (d) of this section, potentially hazardous food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of not less than 165°F (74°C) and the food is rotated or stirred, covered and allowed to stand covered for two minutes after reheating.

(d) Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food processing plant that is inspected by the department that has jurisdiction over the plant, shall be heated to a temperature of not less than 135°F (57°C) for hot holding.

(e) Reheating for hot holding shall be done rapidly and the time the food is between the temperature specified under section 271-2.6 of this Subpart and 165°F (74°C) may not exceed two hours.