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Westbury Restaurant

October 20, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings6
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: Sausage on the cooking line between 84F and 87F. Must be hot held above 140F.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Discontinue to block hand sink in kitchen area with rags and small refrigerator.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Food Utensil Storage

Inspector note: Provide a container to hold ice scoop.
code 10-3-304.12* · lower-severity findingstatus: Fail
Clean Cloths Hair Restraint

Inspector note: Provide a hair restraint for staff working with food.
code 13-2-304/402.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Wire shelves in refrigerator by three bay sink rusty. Paint
code 15-4-202.16* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Hood sticker expired Sept 2016. HAVE THE HOOD CLEANED AND A NEW STICKER INSTALLED AT TIME OF RE-INSPECTION.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 2, 2013: 6 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.