02E — Whole frozen poultry cooked frozen or partially thawed
A whole bird or whole breast that is still frozen or only partly thawed will cook unevenly: the outside passes temperature while the dense frozen center stays raw and dangerous. (A single labeled portion is treated differently.) The inspector looks for whole poultry being cooked from frozen. Thaw it fully by an approved method first, then cook to 165°F for 15 seconds. Plan thawing ahead — it takes time.
What the inspector looks for
Look at whole frozen poultry (or a whole frozen breast) going into the oven. It must be fully thawed first — no ice crystals, no frozen core. Cooking it rock-hard or half-thawed = flag it.
Points & grade impact
Cited at 5 points — 5 / 6 across condition I-II. NYC adds every cited violation’s points into one inspection score: 0–13 = A, 14–27 = B, 28+ = C.
How to fix it
Stop service of the affected item; fully thaw whole poultry by an approved method before cooking, then cook to 165°F/15s.
How to prevent it
Thaw whole poultry in refrigeration ≤41°F or under cold running water ≤70°F before cooking; plan thawing ahead of service.
- ✓Thaw whole poultry in the refrigerator at 41°F or below, or under cold running water at 70°F or below, before it ever hits the oven.
- ✓Plan thawing a day or more ahead so frozen birds are never rushed onto the line.
- ✓After thawing, cook whole poultry to 165°F and probe the center and near the bone.
- ✓Never thaw poultry on the counter at room temperature.
Reference: Health Code §81.09(f)(5)
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Run a free self-auditMore Food Temperature & Time (TCS) violations
- 02AFood requiring cooking not cooked to required minimum temperature
- 02BHot TCS food not held at or above 140°F
- 02CCooked/refrigerated PHF not reheated to 165°F within 2 hours
- 02DPre-cooked commercially processed PHF not heated to 140°F within 2 hours
- 02FEggs, meat, fish or other PHF served raw or undercooked
- 02GCold TCS food not held at or below 41°F