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Chicken Lou's

June 14, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings6
critical findings1

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Failed findings

Hot Holdingcritical

Inspector note: chicken and sauce 75 degrees/provide proper temperature of 140 degrees or above
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Design

Inspector note: resurface/replace worn white cutting boards
code 14-4-202.11* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: 2 door reach in/provide internal thermometer
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: properly store all wiping cloths in a sanitizing solution
code 21-3-304.14* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: storage room/move all pallets and clean floor area
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: kitchen/clean ceiling move all shelving and clean walls
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 19, 2010: 6 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.