(i) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under part 4.3.62, and except as specified in subpart (ii) of this part, potentially hazardous food (time/temperature control for safety food) shall be maintained: b. At a temperature 5°C (41°F) or less. (ii) Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 5°C (41°F) or less.