✓

La Voile Brasserie

June 13, 2017 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 14 code checks were marked passed.

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Checks marked passed

Cold Holdingcritical

Inspector note: Partially cooked french fries stored on counter 83F cooked less than 2 hours prior. Must be held at 41F or below. PIC placed on sheet pans and put in refrigeration. Reviewed process for making of french fries
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Adequate Handwashing/Where/When/Howcritical

Inspector note: Employees unable at time of inspection to properly wash hands- No soap or paper towels Corrected at time of inspection PIC must ensure handwash sinks are properly equipped with hot water soap and paper towels/ dryer
code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Cleancritical

Inspector note: Establishment at time of inspection washing equipment in dishwasher with less than 50ppm chlorine
code 20-4-703.11*** · critical food-safety factorstatus: Pass
PIC Performing Dutiescritical

Inspector note: PIC must properly monitor all employees handwashing and review procedures. PIC must properly monitor cleaning and warewashing procedures
code M-2-103.11*** · critical food-safety factorstatus: Pass
Food Contact Surfaces Clean

Inspector note: Interior panel of ice machine with heavy black/ pink mold ike buildup- Provide documention of proper cleaning as violation noted on previous inspections
code 22-4-601/602.11** · serious findingstatus: Pass
Food Utensil Storage

Inspector note: Scoop used for ice stored on top of ice maker- Discontinue and store in ice handle up or in clean dry area Utensils stored in stagnant water at cooklin- Discontinue
code 10-3-304.12* · lower-severity findingstatus: Pass
Clean Cloths Hair Restraint

Inspector note: Multiple employees in kitchen/ prep with no hair restraint- Provide
code 13-2-304/402.11* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces

Inspector note: Shelving above warewashing with rust- Repair
code 15-4-202.16* · lower-severity findingstatus: Pass
Dishwashng Facilities

Inspector note: Dishwasher at warewashing at below 50ppm chlorine. Must be maintained at 50-100ppm Use 3 bay sink with quats sanitizer at 200-400ppm until repair is made PIC called repair and will be at establishment 06-06-17
code 16-4-501.11/.15* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: Multiple sponges noted in warewashing area- Discontinue use
code 21-3-304.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: Exterior of bulk food container used for bread with heavy soils- Clean Interiors of refrigeration at bar with pooled liquids- Clean with proper frequency and ensure equipment is working properly
code 23-4-602.13* · lower-severity findingstatus: Pass
Clean Equipment & Utensils Storage

Inspector note: Equipment in kitchen stored upright. Ensure all clean equipment is stored inverted
code 24-4-903.11* · lower-severity findingstatus: Pass
Installed and Maintained

Inspector note: Pipe below dishwasher leaking into bucket- Make proper repairs
code 29-5-201/02.11* · lower-severity findingstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: No soap or paper towels available at handwash sink in kitchen Corrected at time of inspection
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on June 6, 2017: 14 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.