Mary Brown's Famous Chicken & Taters

Bone-in chicken breasts, thighs and wings were being stored in a hot holding unit and the infrared thermometer measured an ambient temperature of 52.2°C. Internal temperatures of the chicken measured 55°C. Operator had not printed a time stamp sticker to show when chicken batch was prepared and could not reliably demonstrate if the chicken had been hot held beyond the 2-hour limit. The Operator was instructed to destroy the product. A total of 30 pieces of bone-in chicken were destroyed.

Cooked boneless chicken pieces intended for sandwiches were being stored on cooking racks at room temperature. When measured, they showed a surface temperature of 17.8C and an internal temperature of 19.4°C. Time stamp stickers on the batches showed that greater than 2 hours had passed since the batches were prepared, thus the Operator was instructed to destroy the chicken. A total of 90 pieces of cooked chicken were destroyed during the inspection.