New York Codes, Rules and Regulations
Title 10 - DEPARTMENT OF HEALTH
Chapter I - State Sanitary Code
Part 14 - Food Service Establishments
Subpart 14-4 - Mobile Food Service Establishments And Pushcarts
Food Preparation and Service
Section 14-4.92 - Thawing of potentially hazardous foods

(a) in refrigerated facilities at a temperature not to exceed 45° F (7.2° C);

(b) in a microwave oven when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire uninterrupted cooking process takes place in a microwave oven; or

(c) as part of the conventional cooking process. Whole frozen poultry or poultry breasts, other than a single portion, must be completely thawed prior to conventional cooking, except for a single portion intended for service to an individual consumer.