KFC

Inspector notes: -- In hot holding cabinet, observed multiple containers of mac and cheese with internal temperatures between 119°F-125°F using probing thermometer. Unit ambient temperature measured at 148.5°F using min/max thermometer and all other TCS items at 135°F or above. Per PIC, the mac and cheese was heated and placed in the warmer to hot hold approximately 30 minutes prior to the inspection (around 1:30 PM). All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above

Inspector notes: -- The ambient temperature of walk-in refrigerator measured at 57.2°F using min/max thermometer. See violation above. The establishment will use additional walk-in refrigerator, prep coolers, and freezers for cold holding until unit is repaired. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. A re-inspection will be conducted within 24 hours to verify the establishment can maintain TCS foods cold holding at a minimum of 41°F