Kens Fried Chicken and Speedy Pizza: Fareham takeaway given two stars in food hygiene inspection

A takeaway has been told it has been risking “multiplying bacteria” by not cooking its food properly - and could have been serving underdone chicken to customers.

Not only that, but blood was found on the floor and several cleaning recommendations were made.

Food hygiene inspectors made an unannounced visit to Kens Fried Chicken and Speedy Pizza. They have flagged up a number of worrying habits which led to the establishment being given a two out-of-five rating.

They’ve now issued guidelines to the takeaway, on the corner of West Street and Trinity Street in Fareham, to make sure it is cooking food thoroughly.

The inspectors’ report says: “When questioned we were advised that the chicken is cooked for 10 mins which is 5 mins shorter than in the past.

“The chicken is then cooled for up to two hours and then re-heated to order. We were concerned that the chicken may not be fully cooked, as staff are only taking the temperature with an infrared thermometer which doesn't take a core temperature to prove it is cooked.

“Food can then be left over the current 90 mins guidance to cool it - this concerned us as there was no evidence that the food was cooked… and can be then left to cool down allowing any bacteria present to multiply. This is also not in accordance with your food safety management system which starts it should be over 80C when cooked.”

Staff said they would stop the practice.

Other food also caused concern. The coleslaw is made in the takeaway and staff give it a five-day shelf life The inspectors said that it should only be kept for a maximum of three days - and that they had told the management to adopt this rule at the time of their last visit.

The inspectors also found pots of a mayonnaise-based dip were on the side at 25C.

They wrote in their report: “As the site had just opened this indicates they had been left out overnight; you should store high risk food in the fridge.”

Cleanliness issues were also raised. The inspectors said that the tin opener needed cleaning, as did the dough mixer blades and the holding unit. The chicken flour table hadn’t been cleaned since the previous night’s trade, and the chopping boards needed attention - “especially the green one was mouldy and needed replacing if it can’t be effectively cleaned”.

Other points raised were that the floor needed cleaning “especially around the waste oil basin that looked like there was blood on the floor”. The radiator was dirty, and needed to be cleaned, including on the inside, and the fridges needed a clean “especially the bottom of the pizza fridge”.

Staff also told inspectors that raw meat was being left out of the fridge for several hours to defrost. They were instructed to defrost it under controlled conditions, such as in a fridge.

The inspection found there was no soap at the handwashing basin, with the business told to ensure soap and hygienic hand-drying facilities were available at all times.

It took place on September 9, but the full report has only just been released under Freedom of Information laws.