Kentucky Fried Chicken
FAILWednesday, January 25, 2023 at 5:26 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
In the hot holding unit I took a temperature of Chicken tender 121.F - remove and reheat to 165F before storing in hot holding unit Staff States she just cooked and was saying 155F- I went back in on same strips and went up to 137F When I arrive i took photo of it at 121.F
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Men's bathroom was clogged after checking to see why not available to customers- PIC said it was just repaired and working - Repair and maintain. Womens room unavailable due to flooring tiles placed and was advised to allow 48 hours to dry- Staff still uses both bathrooms- Maintain and repair
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
L2
Allergen have been expired since 4/2022- Provide an updated allergen training from the CFPM.
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements