Kentucky Fried Chicken

• official resultFail
• resultFail
• inspection typeEating & Drinking w/ Take Out
• failed findings4
• critical findings1

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Failed findings

• ⚠️(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Chicken nugs 120F- PIC removed chicken nuggets from the hot holding machine. PIC stated that there is no way to turn up the temperature. Discontinue using this unit until repaired. Fried Chicken breast in a separate unit temping at 127F. PIC removed fried chicken breast. Discontinue using oven until repaired.
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
• ⚠️Cooling Heating and Holding Capacities-Equipment (Pf)
  Inspector note: Hot holding oven is not hot enough. PIC stated that there is no way to higher the temperature. Chicken nuggets 120F. Repair unit and ensure all foods are being hot held at 135F or above. Discontinue using until repaired. Hot Holding oven that store the fried chicken breast temping at 127F. Repair unit and ensure all foods are being held at 135F or higher.
  code 590.004/4-301.11-PF** · serious findingstatus: Fail
• ⚠️Nonfood Contact Surfaces (C)
  Inspector note: Mop sink is soiled. Clean in and around the mop sink. Observed frost build up inside the walk in freezer unit closest to the warewash. Defrost and remove build up.
  code 590.004/4-602.13-C* · lower-severity findingstatus: Fail
• ⚠️Floors Walls and Ceilings-Cleanability (C)
  Inspector note: Clean all floors and the floors inside the walk in refrigeration units to remove debris.
  code 590.006/6-201.11-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 4, 2024: 4 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.