Eating & Drinking · Boston, MA

La Voile Brasserie

Name: La Voile Brasserie
Address: 257 Newbury St, Boston, MA

257 Newbury St

Last inspected Sep 24, 2024 · View Map ↗ · Compare ↗

The department’s records list this business as closed or out of business.

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Passed

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

5 inspections

Inspection

Sep 24, 2024

Passed

5 recorded violations

majorCode 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

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.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

criticalCode 590.003/3-302.11-POther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Raw veal stored over ready to eat cheeses. Store raw meat below ready to eat foods. Corrected on site

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode 590.004/4-501.114-PChemicals

Official wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s notes

Kitchen dish machine not testing for sanitizer. Service as needed. Sanitize dishes with quats sanitizer.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

majorCode 590.004/4-601.11-PFCleaning and sanitizing

Official wording

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 590.007/7-204.11-PChemicals

Official wording

Sanitizers Criteria-Chemicals (P)

Inspector’s notes

Quats sanitizer testing over 500ppm. Diluted to 200ppm. Retrain staff to safely mix sanitizer.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Boston Inspectional Services Department, Sep 24, 2024 · Original Source

Inspection

Sep 20, 2024

Failed

5 recorded violations

criticalCode 590.003/3-302.11-POther

Official wording

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Inspector’s notes

Raw veal stored over ready to eat cheeses. Store raw meat below ready to eat foods. Corrected on site

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

majorCode 590.003/3-501.15-PFFood temperature

Official wording

(A )Cooling Methods (Pf)

Inspector’s notes

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.

In plain English

More about food kept at an unsafe temperature

criticalCode 590.004/4-501.114-PChemicals

Official wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s notes

Kitchen dish machine not testing for sanitizer. Service as needed. Sanitize dishes with quats sanitizer.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

majorCode 590.004/4-601.11-PFCleaning and sanitizing

Official wording

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

Inspector’s notes

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 590.007/7-204.11-PChemicals

Official wording

Sanitizers Criteria-Chemicals (P)

Inspector’s notes

Quats sanitizer testing over 500ppm. Diluted to 200ppm. Retrain staff to safely mix sanitizer.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Boston Inspectional Services Department, Sep 20, 2024 · Original Source

Inspection

Mar 12, 2024

Passed

4 recorded violations

minorCode 590.004/4-101.19-CCleaning and sanitizing

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

Aluminum foil lining back of stove. Discard and discontinue lining stove with foil. Foil can break burn and become soiled possibly contaminating food.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 590.004/4-501.114-PChemicals

Official wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s notes

Bar dish machine not testing for chlorine sanitizer. Service as needed. Use kitchen dish machine to wash all glassware.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Kitchen staff without hair covers. All food handlers must wear hair restraints to prevent contamination.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

criticalCode 590.007/7-204.11-PChemicals

Official wording

Sanitizers Criteria-Chemicals (P)

Inspector’s notes

Kitchen sanitizer buckets teting over 500ppm for quats. Diluted to 200ppm. Retrain staff to mix sanitizer according to label directions.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Boston Inspectional Services Department, Mar 12, 2024 · Original Source

Inspection

Mar 5, 2024

Failed

4 recorded violations

minorCode 590.004/4-101.19-CCleaning and sanitizing

Official wording

Nonfood-Contact Surfaces (C)

Inspector’s notes

Aluminum foil lining back of stove. Discard and discontinue lining stove with foil. Foil can break burn and become soiled possibly contaminating food.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 590.007/7-204.11-PChemicals

Official wording

Sanitizers Criteria-Chemicals (P)

Inspector’s notes

Kitchen sanitizer buckets teting over 500ppm for quats. Diluted to 200ppm. Retrain staff to mix sanitizer according to label directions.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 590.002/2-402.11-CEmployee health and hygiene

Official wording

Effectiveness-Hair Restraints (C)

Inspector’s notes

Kitchen staff without hair covers. All food handlers must wear hair restraints to prevent contamination.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

criticalCode 590.004/4-501.114-PChemicals

Official wording

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)

Inspector’s notes

Bar dish machine not testing for chlorine sanitizer. Service as needed. Use kitchen dish machine to wash all glassware.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Boston Inspectional Services Department, Mar 5, 2024 · Original Source

Inspection