✓

La Belle Creole Cuisine

May 10, 2016 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 10 code checks were marked passed.

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Checks marked passed

Hot Holdingcritical

Inspector note: White rice 94F brown rice 99F and veg 124F. All hot holding must be at or above 140F at all times.
code 03-3-501.16*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: Certified Food Manager needs to review with staff proper hot holding proper way to set up three bay sink and how to thaw food properly.
code M-2-103.11*** · critical food-safety factorstatus: Pass
Food Container Labels

Inspector note: Provide labels for all bulk food containers. (grey barrels)
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Pass
PHF's Properly Thawed

Inspector note: Fish in middle bay of three bay thawing at room temperature. Discontinue. Use prep sink and you can thaw by running cool water over product the night before in refrigerator or cook frozen. Monitor.
code 06-3-501.13* · lower-severity findingstatus: Pass
Food Utensil Storage

Inspector note: Provide scoops for each bulk food container. Discontinue to use old butter dish.
code 10-4.302.11* · lower-severity findingstatus: Pass
Dishwashng Facilities

Inspector note: Provide an area to store soiled equipment. Discontinue to store in prep sink and three bay sink. Use shelf.
code 16-4-501.11/.15* · lower-severity findingstatus: Pass
Equipment Thermometers

Inspector note: Provide equipment thermometers for all refrigeration equipment. Some missing.
code 17-4-204.112/.115* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: 4-101.16 Discontinue to use sponges to clean equipment in three bay sink. You can use a commercial grade scrubber or scrubbing pad (green part of sponge as discussed).
code 21-3-304.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: Clean interior of freezer and refrigerator of visible soils and ice build up. Clean shelves in kitchen and prep areas. Visibly soiled.
code 23-4-602.13* · lower-severity findingstatus: Pass
Improper Maintenance of Floors

Inspector note: Clean floor under and behind cooking equipment prep tables and storage areas.
code 36-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on May 3, 2016: 10 previous findings did not recur.

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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.