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WESTBURY RESTAURANT

FAIL

Tuesday, August 1, 2023 at 4:01 PM

Address
1836 CENTRE ST
West Roxbury, MA 02132
Category
FS
Violations
25 total
⚠️ 3 critical
⚠ 8 major
Facility History
26 inspections
17 failures

Violations Cited

⚠️ CRITICAL 590.002/2-301.14-P

When to Wash (P)

observed wait staff handle soiled dishware/place in dishnmachine and not wash hands before returning to wait station and dining room tables

Why This Matters

ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.

Code Requirements

Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠️ CRITICAL 590.003/3-501.16-P

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

cooked potatoes 64 degrees/provide proper temperature of 41 degrees or below/ manager removed and placed in refrigerated unit under one hour

Why This Matters

RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.

Code Requirements

Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠️ CRITICAL 590.003/3-501.18-P

Ready-To-Eat Time/Temperature Control for Safety Food Disposition (P)

properly date marke all cold cuts/ready to eat foods held for more than 24 hours/ cheese and deli turkey

Why This Matters

LISTERIA GROWTH: Unlike other bacteria, Listeria grows in refrigeration. After 7 days can reach dangerous levels. Causes severe illness in pregnant women (20% miscarriage rate), elderly (20% mortality). 1,600 illnesses, 260 deaths annually.

Code Requirements

Date mark ALL ready-to-eat TCS foods: Day prepared = Day 1, Use within 7 days, Mark with prep OR discard date, Include on labels: date, product name, initials. DISCARD unmarked foods. Train all staff on system.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.002(D)/2-103.11-PF

(A)-(P) Person-In-Charge-Duties (Pf)

Provide proper training on food temperature cooking requirements and provide proper training on handwashing after handling soiled equipment

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002(D) | FDA Code: Section 2
⚠ MAJOR 590.002/2-501.11-PF

Clean-up of Vomiting and Diarrheal Events (Pf)

provide complete vomit clean up kit

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠ MAJOR 590.003/3-603.11-PF

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

provide proper consumer advisory posting on all menus/provide proper wording and asterik to each food item that can be ordered undercooked.

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.004/4-302.12-PF

Food Temperature Measuring Devices (Pf)

provide proper metal stem cooks thermometer

Why This Matters

TEMPERATURE ABUSE: Without thermometers, 73% of foods are held at unsafe temperatures. Bacteria double every 20 minutes between 41-135°F. Undercooked ground beef (not reaching 155°F) causes E. coli outbreaks affecting hundreds.

Code Requirements

Provide calibrated probe thermometers immediately: One per cook station minimum, Range -40°F to 200°F, Accurate to ±2°F, Calibrate daily in ice water (32°F). Check temps every 2 hours for holding, always for cooking.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.004/4-303.11-PF

Cleaning Agents and Sanitizers Availability (Pf)

3 compartment sink/provide institutional sanitizer

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.004/4-601.11-PF

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

properly clean and sanitize all knives in knife rack clean and sanitize interior of utensil drawer clean and sanitizer slicer/complete break down of unit every 4 hours or sooner clean and sanitize interior of both ice machines

Why This Matters

Improper equipment maintenance can harbor bacteria and contaminate food

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.005/5-205.11-PF

Using a Handwashing Sink-Operation and Maintenance (Pf)

hot line handsink/ handsink blocked by prep table/provide clear access to handsink at all hours of operation

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
⚠ MAJOR 590.006/6-501.111-PF

Controlling Pests (Pf)

wait station/ bread storage area/cart/lower level of prep tables/floor area under prep tables/cooking equipment/storage tables in basement/ condensor in basemnt/floor area throighout basement/remove evidence of rodent droppings Provide detailed IPM style licensed extermination report/detailing cleaning and any repairs needed to control rodent activity provide proper door sweep to rear door exit to trash area to remove all daylight

Why This Matters

SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.

Code Requirements

IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.002/2-401.11-C

Eating Drinking or Using Tobacco (C)

remove evidence of cigarette butts from basement storage area

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
• MINOR 590.002/2-402.11-C

Effectiveness-Hair Restraints (C)

provide proper hair restraints for all food service workers

Why This Matters

CONTAMINATION RISK: Average person sheds 50-100 hairs daily. Each hair can carry up to 1 million bacteria. Staphylococcus aureus from hair causes rapid food poisoning (1-6 hours) with severe nausea, vomiting, and cramps. Cannot be killed by reheating once toxin forms.

Code Requirements

All staff handling food MUST wear: hairnets, caps, or effective hair restraints covering all hair; beard nets for facial hair over 1/4 inch; no loose hair touching shoulders. Provide hair restraints for all staff immediately.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
• MINOR 590.003/3-302.11-C

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

wait station/properly store all bulk food bags/sugar 6 inches off floor properly store all opened bulk food bags in covered/labeled containers/corrected on site discontinue the use of seafood bins as bulk food containers properly store all opened #10 cans in food service grade containers. discontinue storing onions in cardboard tomoato box/provide food service grade container

Why This Matters

DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.

Code Requirements

REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.003/3-304.14-C

Wiping Cloths Use Limitation (C)

provide proper storage of all wiping cloths in a sanitizing solution

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.003/3-305.11-C

Food Storage-Preventing Contamination from the Premises (C)

properly store all products in basement 6 inches off the floor

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.004/4-101.19-C

Nonfood-Contact Surfaces (C)

hot line/clean interior cabinet of friolator to remove grease build up clean sliver sheliving above and below flat top grill to remove grease build up 6 burner stove/ clean interior of oven to remove grease build up clean interior bottom shelving of bread cabinet front line/clean interior of non working reach in clean interior of mop sink to remove black substance clean all storage counters in basement

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-204.112-C

Temperature Measuring Devices-Functionality (C)

provide accurate thermometers to 2 door hotpoint at coffee station and to the 2 door traulsen reach in to measure 41 degrees or below.

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.005/5-501.11-C

Outdoor Storage Surface (C)

clean grounds under grease container to remove grease build up

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food storage procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
• MINOR 590.006/6-101.11-C

Surface Characteristics-Indoor Areas (C)

kitchen areas and basement/wait station/move all equipment and clean floor areas under around and behind all equipment to remove heavy soils and food debris/ especilally under hot line equipment kitchen/regrout floor as needed

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.006/6-201.17-C

Walls and Ceilings Attachments (C)

clean interior of hot line hood to remove grease build up clean vents and light fixtures in kitchen and dining room to remove dust build up basement/clean ceiling to remove all spider webbs wait station/ replace stained ceiling tiles

Why This Matters

Poor facility maintenance can harbor pests and prevent proper cleaning

Code Requirements

Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.006/6-202.14-C

Toilet Rooms Enclosed (C)

restroom/provide self closing doors

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.006/6-304.11-C

Mechanical-Ventilation (C)

repair ventilation in handicap restroom

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.006/6-501.11-C

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

2 door true at hot line/rpace worn door gasket

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR L2

provide updated allergen certificate

Why This Matters

Violations can contribute to foodborne illness if not corrected

Code Requirements

Must comply with all applicable food code requirements

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Tags

📍 West Roxbury 🚇 Forest Hills (Orange Line) ⚠️ Rodent Activity ⚠️ Pest Control ⚠️ Temperature Control ⚠️ Food Storage ⚠️ Cross Contamination ⚠️ Handwashing ⚠️ Hair Restraints ⚠️ Floor Maintenance ⚠️ Wall and Ceiling Issues ⚠️ Equipment Maintenance ⚠️ Dishwashing ⚠️ Food Labels ⚠️ Food Protection ⚠️ Test Kits ⚠️ Waste Disposal ⚠️ Restroom Violations
📍 Neighborhoods 🍽️ Cuisines 🚇 Transit ⚠️ Violations
Data sourced directly from Boston Inspectional Services Department