La Voile Brasserie

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings5
• critical findings3

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Failed findings

• ⚠️Packaged and Unpackaged Food-Separation Packaging and Segregation (P)critical
  Inspector note: Raw veal stored over ready to eat cheeses. Store raw meat below ready to eat foods. Corrected on site
  code 590.003/3-302.11-P*** · critical food-safety factorstatus: Fail
• ⚠️Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)critical
  Inspector note: Kitchen dish machine not testing for sanitizer. Service as needed. Sanitize dishes with quats sanitizer.
  code 590.004/4-501.114-P*** · critical food-safety factorstatus: Fail
• ⚠️Sanitizers Criteria-Chemicals (P)critical
  Inspector note: Quats sanitizer testing over 500ppm. Diluted to 200ppm. Retrain staff to safely mix sanitizer.
  code 590.007/7-204.11-P*** · critical food-safety factorstatus: Fail
• ⚠️(A )Cooling Methods (Pf)
  Inspector note: Cooked soup cooling in deep plastic container at 140F. Spread out in shallow meatl pan- 120F in 12 minutes. Cool hot foods in shallow metal pans uncovered.
  code 590.003/3-501.15-PF** · serious findingstatus: Fail
• ⚠️(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
  Inspector note: Interior chute of ice machine with pink mold-like substance. Clean and maintain. Catch drain for dish machine with soils and grime. Clean to prevent contamination.
  code 590.004/4-601.11-PF** · serious findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 12, 2024: 5 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.