La Voile Brasserie

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings11
• critical findings4

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Failed findings

• ⚠️Cold Holdingcritical
  Inspector note: Multiple products in under counter refrigeration at temperatures above 41F. Products in refrigeration from previous business day at 47F-52F. Refrigeration in use at 52F. Products voluntarily discarded and documented at time of inspection.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
• ⚠️Adequate Handwashing/Where/When/Howcritical
  Inspector note: Employees unable to properly wash hands at handsink in prep area with no papertowels- Corrected
  code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
• ⚠️Prevention of Contamination from Handscritical
  Inspector note: Observed employee cutting tomatoes with no gloves- Review with all staff
  code 12-3--301.11*** · critical food-safety factorstatus: Fail
• ⚠️PIC Performing Dutiescritical
  Inspector note: PIC must properly monitor product and equipment temperatures. Corrective actions shall be taken in response to equipment not working properly. Call made at time of inspection for repair to all in line refrigeration
  code M-2-103.11*** · critical food-safety factorstatus: Fail
• ⚠️Food Contact Surfaces Clean
  Inspector note: Interior panel of ice machine with pink mold like buildup
  code 22-4-601/602.11** · serious findingstatus: Fail
• ⚠️Inadequate Facilities/Cooling Methods
  Inspector note: All refrigeration in kitchen at cookline at temperatures at or above 52F. Establishment must repiar/replace equipment to provide adequate refrigeration. Establishment has small walkin located on opposite end of establishment at 39F to use until proper repairs are made to all inline refrigeration. All foods removed from refrigeration not working
  code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
• ⚠️PHF's Properly Thawed
  Inspector note: Raw fish defrosting in stagnant water at prep sink- Discontinue Reviewed with PIC
  code 06-3-501.13* · lower-severity findingstatus: Fail
• ⚠️Food Utensil Storage
  Inspector note: Utensils stored in stagnant water at cookline- Discontinue
  code 10-3-304.12* · lower-severity findingstatus: Fail
• ⚠️Clean Cloths Hair Restraint
  Inspector note: Multiple employees in kitchen with no hair restraints- Provide
  code 13-2-304/402.11* · lower-severity findingstatus: Fail
• ⚠️Dishwashng Facilities
  Inspector note: Dishwasher at bar with 10ppm chlorine- Repair to maintain chlorine at 50-100ppm. Not in use
  code 16-4-501.11/.15* · lower-severity findingstatus: Fail
• ⚠️Hand Cleaner Drying Tissue Signage
  Inspector note: No paper towels at handsink at prep area- Corrected
  code 32-6-301.11-02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 27, 2017: 11 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.