In the process of opening Dong Thap Noodles, restaurant owner Nick Bui learned about the restrictions applied to storing rice noodles at room temperature. Washington Board of Health regulations prevents rice noodles like those Nick Bui makes fresh from scratch to be stored at room temperature (temperatures ranging between 41 and 135 degrees Fahrenheit) for over four hours, but Bui and other restaurants and rice noodle manufacturers argue that the limited four-hour window is prohibitive and wasteful.