Chicken Lou's

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings2
• critical findings1

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: Multiple products in hot hold line at sandwich station at temperatures 0f 95F-110F. Cooked chicken 96F Marinara 98F Chili 100F. Products in hot hold for less than 2 hours. Removed at time of inspection and reheated to 165F. Ensure products are hot held at 140F or above.
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Insects Rodents Animals
  Inspector note: Doors to prep area open at time of inspection- Provide screens to eliminate insects from entering
  code 35-6-501.111/.115** · serious findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on June 11, 2014: 2 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.