Royal Fried Chicken
PASSThursday, October 16, 2025 at 2:53 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed raw chicken / macaroni salad / mashed potatoes stored between 48F-50F inside walk in cooler. Discussed with PIC to maintain cold holding @ 41F or below
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.
590.008/8-404.11-PF
(A) Ceasing Operations and Reporting (Pf)
Observed while on site walk in cooler not operating at this time and multiple food items stored between 48F-50F. Discussed with PIC to submit all reports for repairs to ISDHEALTH@BOSTON.GOV for review; Voluntary closure
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.