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La Voile Brasserie
July 24, 2012 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings7
- critical findings3
Failed findings
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Food Contact Surfaces CleancriticalInspector note: Provide proper wash and final rinse temperatures to dishwasher at front bar area. (Need 150F - Wash and 180F - Final Rinse.)
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PIC KnowledgecriticalInspector note: Provide proper food allergy disclaimer in all lunch menu's as applicable. ("Before placing your order please inform your server if anyone in your party has a food allergy.")
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Consumer AdvisoriescriticalInspector note: Provide proper consumer advisories in all lunch menu's as applicable. ("Consuming raw or undercooked meat poultry or seafood may increase the risk of a foodborne illness.")
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Non-Food Contact SurfacesInspector note: Properly keep rear exit door closed or provide screen door in kitchen area.
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Test Kit ProvidedInspector note: Provide proper chlorine test kit for low temp dishwasher in kitchen.
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Wiping Cloths Clean SanitizeInspector note: Properly store all wiping cloths in sanitizing solution in food prep area's.
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Hand Cleaner Drying Tissue SignageInspector note: Provide proper paper towels for hand sink at front bar area. Provide proper employee handwash signage in ladies employee/public restroom.
What changed since the previous inspection?
Compared with Pass on March 27, 2012: 7 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.