The person in charge of a mobile food unit shall ensure that potentially hazardous foods are:

(1) Not cooled on the mobile food unit;

(2) Properly temperature-controlled during transport to the place of service;

(3) Temperature-monitored by use of a stem-type thermometer or thermocouple capable of measuring all proper food temperatures;

(4) Reheated, for hot holding, from 41°F (5°C) to 165°F (74°C) or above within one hour on the mobile food unit when the foods were cooked and cooled in an approved food establishment that is not a mobile food unit;

(5) Reheated, for hot holding, from 41°F (5°C) to 135°F (74°C) or above within one hour on the mobile food unit when the foods were produced in a food processing plant;

(6) Reheated no more than one time; and

(7) Held in preheated mechanical hot holding equipment or prechilled mechanical cold holding equipment, or otherwise temperature controlled by an approved method.