Two children in Boulder County, Colorado, became ill with the same strain of Salmonella Newport after eating at a KFC restaurant. The children, ages one and two, were not from the same home, nor did they attend a common school or daycare. A sibling of one of these children also became ill, but the illness was not laboratory confirmed. The restaurant was inspected. Cross-contamination was noted. Water used to wet the chicken pieces before battering was left unrefrigerated for nearly three hours at a time "allowing for bacterial growth." The flour mixture used to batter the chicken was left out for more than four hours. The mixture should have been used within four hours. Employees had poor hygiene and failed to maintain food at proper temperatures.