Vida Fresh (Mobile Unit)

Observed cooked shredded chicken and cooked vegetables in the steam well not holding at the proper temperature.

CA/COS: PIC reheated the food items on the grill to the proper temperature and returned them to the steam well for proper hot holding during the inspection.

RCA: Time/temperature control for safety (TCS) foods shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed packaged mangos thawed in standing water. COS: PIC completely submerge food in running water.

Observed reach-in cooler not maintaining safe temperatures of 41F or below. COS: PIC placed all food items within functional cooler for rapid cooling.

Observed cuban sandwiches sitting at room temperature. Items were at 55F. CA: Sandwiches were placed in a smaller bin to sit in the reach in cooler.

Observed tamales in hot box not holding at proper temperature.

CA: Had PIC place food items in oven to reheat to appropriate temperature and proper holding.

RCA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C).