Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/14/2024
Score: 94.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Food temperature are a priority that should be maintain during operating hours. Make sure Manager on duties is aware of temperatures.
1.0
16.
4-501.114; Priority; Ice machine shield had a heavy slime build-up. Manager had employee clean during inspection.
1.5
21.
3-501.16(A)(1) ; Priority; Sausage, grilled chicken in the back make line, was holding at 108*F. All hot hold foods must be held at 135*F or higher. Food was thrown away during inspection.
1.5
24.
3-501.19; Priority Foundation; During last inspection it was stated that Fried chicken can not be placed on time control when the milk batter is on time control. The chicken bath can be kept cold with an ice bath and the fried chicken can use the time control but you can not use time control for both procedures. Must pick one.
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/05/2024
Score: 96.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; The fried chicken in the up front hot hold was not holding at 135F. All hot hold must be 135F or higher, Fried chicken can not be placed on time control when the milk batter is on time control. PIC disposed of chicken. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; The first walk-in cooler holding buttermilk, cheese, salads, and slaw were being held at 45*F. All cold hold must be held at 41*F or below.
3.0
41.
3-304.14; Core; Wiping cloths that were on the front line were being stored in buckets that had too weak of sanitizing solution. Wiping cloths must be stored in a chemical sanitizer solution at a concentration specified under sec. 4 501.114
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/30/2023
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The first walk-in cooler holding buttermilk, cheese, salads, and slaw were being held at 45*F. All cold hold must be held at 41*F or below. I will be back on Friday, September 8, 2023, to verify that walk-in cooler is holding food at 41*F.
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/18/2023
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; The warming make line ham, sausage, grilled chicken were reading on inspectors thermometer 130*F, on the managers thermometer it was reading 135*F. There is a difference of 5*F, manager stated he has not calibrated his thermometer at a high temperature. It is recommended to do so. Easy was is to boil water, when water is rolling place into water so it reads 212*F.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The first walk-in cooler holding buttermilk, cheese and salads was holding food at 45*F. All cold hold foods must be held at 41*F or below. Thermostat must be turned down so food can hold 41*F or get walk-in repaired.
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/20/2022
Score: 99
#
Comments
Points
38.
6-202.15; Core; There were flies in the kitchen today. During the inspection it was noticed that the drive thru window does not self-close and there is not fan. To prevent flies make drive thru window self-closing or place a fan at the window.
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/25/2022
Score: 100
#
Comments
Points
24.
3-501.19; Priority Foundation; The lettuce and tomato in the ice bath are under a 2 hour time control. Time on the pan was 3-5, actual time of discovery was 2:50. Employee said it was just placed in there. Make sure the times documented are the accurate time item was placed under time control versus temperature control.
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/12/2021
Score: 100
#
Comments
Points
35.
3-501.13 ; Core; Packages of macaroni and cheese placed in container of water at prep sink to thaw. If thawing at the prep sink, thaw under cold running water.
0.0
General Comments
Update the employee health policy to include the 6 illnesses.
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/01/2019
Score: 100
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement! Front display cooler was not being used today.
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/28/2019
Score: 100
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/01/2019
Score: 99
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/11/2018
Score: 98.5
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/19/2018
Score: 98.5
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/21/2018
Score: 99
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/09/2012
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
17.
Front reach in display cooler was holding foods (potato salad & milk) at 53F. Items were removed. Do not use this cooler to hold potentially hazardous foods until repaired and able to hold foods 45F or below.
2.0
36.
Reach in unit by fry station has a damaged gasket on door - Replace.
0.5
48.
Do not prop open the take out window. Unit should self close and stay closed as much as possible.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/24/2012
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
18.
Liquid for chicken breader was marked to dispose of at 2:00. At 2:00, the time was changed on board to 2:00-4:00 but product never changed. Employees must be trained on the proper use of time control. At the 2 hour expiration time, the product must be disposed of and pan remove to clean and sanitize.
1.5
21.
During the inspection on 2-23-2012, the hot water was noted at 125F then up to 140F. Facility was given a general comment to find the source of the low water temperature and repair. During todays inspection, the water temperature was 124F, then up to 128F. Hot water at the 3-compartment sink must be a minimum of 130F.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/23/2012
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
Many dirty food pans (some with old chicken) on top of the reach in freezer/prep table. Once a pan has been removed from use, it must be returned to the dishwash area to wash, rinse and sanitize. Do not let dirty pans sit out for extended periods of time and reuse for newly cooked foods.
1.5
21.
Hot water at the 3-compartment sink is reaching temps of 140 then cooling down to 125F. The hot water at the dishsink must be able to hold a minimum temperature of 130F at all times of operation. Check heaters and make repairs as needed.
0.0
36.
Replace all torn door gaskets on cooler/freezer doors.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/01/2011
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
17.
Liquid Egg cold holding by grill, potato salad in the front display cooler not at proper cold holding temperature. All foods in cold hold must stay 45F or below. Monitor the front cooler food temperatures.
2.0
36.
Replace all torn door gaskets on cooler doors.
0.5
42.
Hose at the 3-compartment sink cannot have the ability to hang below the flood rim of sink. Shorten hose or other repair to prevent this cross connection risk.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/28/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
17.
Potatoe salad in one reach-in cooler was 50 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below.
2.0
21.
Water heater read 132 degrees F, then fell immediatly to 114 degrees F. Hot water must hold at 130 degrees F or above at the tap. Have unit checked for proper operation.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/14/2010
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
11.
Sanitizer buckets were weak or vacant of chlorine. All buckets must be 50-100 ppm chlorine. Change solutions regularly and use test kits to ensure strength. Use sanitizer on all food contact surfaces and equipment.
3.0
46.
Repair light shield in the walk-in freezer.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/13/2010
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
11.
Sanitizer buckets were weak or vacant of chlorine. All buckets should be 50-100 ppm chlorine. Changle solutions regularly and use test kits to ensure strength.
3.0
33.
Store ice scoops handle up to avoid hand or fingernail contact with ice.
0.0
36.
Replace torn gasket on cooler across from friers and grill.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/03/2010
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
11.
Two sanitizer buckets were weak or vacant of sanitizer. All chlorine sanitizers should be 50-100 ppm. Change solutions regularly and use test kits to check strength.
3.0
34.
Air dry all pans and utensils; do not stack items WET.
0.0
44.
Keep all dumpster doors and lids closed.
0.5
46.
Need light sheild for light in the walk-in freezer.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/12/2009
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
15.
NOT OBSERVED
0.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
44.
GENERAL COMMENT Repair dumpster lid; keep doors closed.
0.0
46.
Missing light shield in the walk-in freezer
0.5
2.
CORRECTED DURING INSPECTION Keep employee drinks and food in approved locations away from food, utensils, or single service storage. Employee food and drink stored over wrappers in the rear.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Two sanitizer buckets were weak or vacant of sanitizer chlorine; must be 50-100 ppm chlorine. Use test kits and change solutions regularly.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/30/2009
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
15.
NOT OBSERVED
0.0
16.
CORRECTED DURING INSPECTION Items in hot hold table not 135 f, as according to chart above. Both items were discarded. Must hot hold at 135 f or above.
2.0
24.
NOT OBSERVED
0.0
30.
GENERAL COMMENT Keep dirty linen bag away from food storage areas
0.0
31.
NOT OBSERVED
0.0
46.
GENERAL COMMENT Replace light shield above chicken prep/batter area.
0.0
47.
Brooms, dust pans, etc. stored directly by open single service items. Provide a location away from the food & single service storage areas.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Prep sink that is used for tea and vegetable prep throughout the day was being used for raw chicken prep. Based on volume of use, this sink cannot be used for anything but tea/vegetable prep. Strongly suggest installing a raw meat prep sink. (Tea was set at sink shortly after chicken prep was complete).
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/29/2008
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
15.
NOT OBSERVED
0.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
36.
Replace torn gasket on small reach-in cooler by takeout area.
0.5
38.
GENERAL COMMENT Provide test strip color chart
0.0
44.
GENERAL COMMENT Keep dumpster door closed.
0.0
6.
NOT OBSERVED
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Box of turnover pastries in cooler uncovered & pastries in direct contact with box. Store all foods in approved packaging nit in direct contact with cardboard and keep covered.
1.5
11.
CORRECTED DURING INSPECTION Dirty pans on top of reach-in freezer. Pans must be wash, rinsed & sanitized before air drying to reuse. Do not sit/store dirty & then use pot that holds chicken batter water was dumped & rinsed at the canwash. Employee then took to prep area to reuse. Must wash, rinse, sanitize at dishsink only, then air dry between uses.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/24/2008
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT APPLICABLE
0.0
31.
NOT OBSERVED
0.0
46.
GENERAL COMMENT Missing shield over
0.0
47.
GENERAL COMMENT Replace worn grout infront of biscuit area
0.0
3.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Employee did not wash hands after using sink for dispenser washing. Employees must wash hands between task & before procedures handling food or food contact surfaces. Wash hands at hand sinks.
4.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION
1.5
13.
NOT OBSERVED
0.0
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/01/2008
Score: 90.0 + Education Credit: 2 = 92
#
Comments
Points
11.
DIRTY PANS ARE SITTING ON BACK CHICKEN PREP LINE THEN USED TO HOLD NEWCOOKED PRODUCT. DIRTY PANS MUST BE WASHED, RINSED AND SANITIZED BEFOREAIR DRYING TO REUSE.
2.5
3.
SEVERAL BATCHES OF FRIED CHICKEN OUT OF FRYER 150-162 F INTERNALLY. ALL CHICKEN PRODUCTS COOKED FROM A RAW STATE MUST COOK TO 165 F MINIMUM INTERNAL TEMPERATURE. WATER USED TO BATTER CHICKEN MUST BE CHANGED BETWEEN EACH BATCH OR KEPT 45 F OR BELOW.
2.5
9.
EMPLOYEES WHO HANDLE THE RAW CHICKEN AND OTHER RAW MEATS ARE NOT WASHING HANDS BEFORE HANDLING COOKED PRODUCT. EMPLOYEES WASHING DISHESTHEN HANDLING FOODS. ONE EMPLOYEE WASHED HANDS IN DISHSINK SOAPY WATERRINSED IN RINSE SINK ALL AFTER HANDLING RAW CHICKEN. EMPLOYEES NEED TOKNOW WHEN,WHERE AND HOW TO WASH THEIR HANDS. (REPEAT!) WASH AT THE HANDSINK ONLY WITH ANTIBACTERIAL SOAP AND WATER, DRY W/PAPER CONT.
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/04/2007
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
11.
EMPLOYEE DUMPED AND RINSED THE BUCKET USED FOR CHICKEN BATTER WATER ATCANWASH THEN REFILLED AND PUT BACK AT PREP STATION. IT IS OK TO DUMP WATER HERE BUT THE CONTAINER MUST BE WASHED, RINSED AND THEN SANITIZEDBETWEEN USES.
2.5
17.
REPLACE TORN GASKETS ON THE REACH-IN PREP COOLERS.
1.0
34.
TRASH CAN WITH DIRTY CLOTHS DOES NOT NEED TO TOUCH OR BE BY THE SINGLESERVICE ITEMS IN STORAGE. DO NOT PLACE DIRTY LINENS ON TOP OF FOOD BOXES.
0.5
9.
1 EMPLOYEE BEVERAGE WAS ABOVE THE PREP STATION BY SINGLE SERVICE ITEMSSHOULD HAVE A LID AND BE KEPT AWAY OR BELOW ALL FOOD PREP/STORAGE AREAS. EMPLOYEES NEED TO WASH HANDS: AFTER HANDLING DIRTY DISHES, WASHING DISHES, HANDLING BROOMS/MOPS AND ALWAYS BEFORE HANDLING ANY FOODS.
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/12/2007
Score: 94.0 + Education Credit: 2 = 96
#
Comments
Points
17.
REPLACE THE TORN GASKET ON THE REACH-IN COOLER. CLEAN RACK SHELVING AND UNDER THE CUSTOMER BEVERAGE AREA.
1.0
2.
SLICED CHEESE IN PREP UNIT 50F-51F. LIQUID USED TO BATTER CHICKEN 54- 56 F. ALL COLD FOODS MUST BE KEPT 45 F OR BELOW.
2.5
9.
EMPLOYEE FOOD FROM HOME WAS IN THE COOLER ABOVE ESTABLISHMENT FOOD ANDIN A BOX BY BISCUIT AREA ON TOP OF FACILITY FOOD. ALL EMPLOYEE FOODS FROM HOME MUST BE KEPT COMPLETELY SEPERATE FROM THE ESTABLISHMENTS FOOD. NEED TO KEEP ITEMS IN EMPLOYEE AREA OR CAR. THE EMPLOYEE THAT BATTERS THE RAW CHICKEN MUST WASH HANDS BEFORE DOING ANYTHING ELSE. (HANDLING FRY BASKETS, OTHER FOODS OR PANS).
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 07/31/2006
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
11.
THOROUGHLY CLEAN TEA NOZZLES AND SODA NOZZLES REGULARLY TO PREVENT BUILD-UP. KEEP QUAT SANITIZER PROPERLY MIXED AT ALL TIMES. QUATS MUST BE MIXED 200-300 PPM.
2.5
17.
CLEAN GASKETS ON COOLERS, FRIERS, BOTTOMES OF COOLERS. REPAIR FRIERS SO THEY DO NOT LEAK OR DRIP.
1.0
5.
BE SURE TO CALIBRATE METAL STEM THERMOMETERS REGULARLY SO THEY READ 32 F IN ICE WATER BATH.
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/05/2005
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
17.
CLEAN FRIERS, HANDLES ON COOLERS, BOTTOMS OF COOLERS AND RACK WHERE GREASE FILTER IS STORED. REPLACE BROKEN COOLER GASKETS. REPLACE RUSTY SHELVING IN STORAGE ROOM. CLEAN CAN OPENER.
1.0
28.
REPAIR LEAKS IN CEILING IN STORAGE ROOMS. DO NOT ALLOW WATER TO DRIP ONTO ITEMS IN STORAGE ROOM.
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/12/2004
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
FRIED CHICKEN 126 F ON FRONT LINE. FRIED CHICKEN WINGS 123 F ON SHELF KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR ABOVE 140 F WHEN KEPT HOT OR USE TIME METHOD. PASTUERIZED EGGS 57 F KEEP AT OR BELOW 45 F. SANITIZER GOOD CLEAN
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/02/2002
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
17.
GASKETS TORN ON UNIT UP FRONT (UNIT BESIDE REGISTER & SMALL REACH IN) HOOD VENTS NEED CLEANING; CLEAN ICE MACHINE IN DINING AREA.
1.0
2.
BUTTER (IN SMALL CONTAINER) 80 F; BUTTER IN LARGE TUB 62 F; CHICKEN (AT DRIVE-THRU) 132 F; (SLICED CHEESE); ALL POTENTIALLY HAZARDOUS FOODS MUST BE < 45 F OR > 140 F.
Location: 11900 U S HWY 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 07/17/2002
Score: 94.0 + Education Credit: 2 = 96
#
Comments
Points
15.
AIR DRY ALL POTS, PANS, CONTAINERS, ETC BEFORE STACKING; CLEAN/ SANITIZER SHELVES WHERE CLEAN UTENSILS ARE STORED.
1.5
17.
GASKETS TO COOLERS TORN; (SMALL) COOLER/FREEZER WALLS IN NEED OR REPAIR; HOOD VENTS NEED CLEANING.
2.0
2.
BATTER MIX, CHEESE AT 52 F; ALL POTENTIALLY HAZARDOUS FOODS MUST BE < 45 F (OR > 140 F) *(BATTER MIX BECOMES POTENTIALLY HAZARDOUS ONCE RAW CHICKEN PIECES ( & BLOOD) ARE INTRODUCED IN THE MIXTURE.
