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Home My WebLink AboutFood Est Inspection Report - Burton's Grill - Inspection - 107 TURNPIKE STREET 11/12/2019 R-10 °nhAtxknrrthxlthlktn' FOOD ES LISHMENT INSPECTION REPORT f 120 Main Strrct \onh Amkner.MA0181a Inspection Number Date Time Inspection Type Client Type Inspector Burton's Grill AC061 11/12/19 11:49 AM Routine Retail M.Baldwin 107 Turnpike Street Permit Number Person In Charge Variance Priority Priority f Core North Andover, MA 01845 Len 2 1 0 Foodborne Illness Risk Factors and Public Health Interventions IN=in compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection Repeat Violations Highlited in Yellow Supervision IN OUT NA NO COS Protection from Contamination(COnt'd) IN OUT NA NO CO: 1.PIC present,demonstrates knowledge,and performs duties 1 V 15.Food separated and protected V/ 2. Certified Food Protection Manager V 16.Food-contact surfaces;cleaned&sanitized Employee Health IN OUT NA No COS 17.Proper disposition of returned,previously served, 3. Management,food employee and conditional employee knowledge,responsibilities and reporting Time/Temperature Control for Safety IN OUT NA NO CO; 4. Proper use of restriction and exclusion V 18.Proper cooking time&temperatures V 5. Procedures for responding to vomiting and diarrheal events V 19.Proper reheating procedures for hot holding Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature 6.Proper eating,tasting,drinking,or tobacco use V 21.Proper hot holding temperatures 7. No discharge from eyes,nose,and mouth 22.Proper cold holding temperatures 1 ./ Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition V 8. Hands clean&properly washed V 24.Time as a Public Health Control;procedures&records V 9. No bare hand contact with RTE food or a pre-approved V Consumer Advisory IN OUT NA NO CO£ 10.Adequate handwashing sinks supplied and accessible V 25.Consumer advisory provided for raw/undercooked food V Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO: 11.Food obtained from approved source V 26.Pasteurized foods used;prohibited foods not offered V 12.Food received at proper temperature V Food/Color Additives and Toxic Substances IN OUT NA NO COS 13.Food in good condition,safe&unadulterated ✓ 27.Food additives:approved&properly used 14.Required records available:shellstock tags,parasite 28.Toxic substances properly identified,stored&used Conformance with Approved Procedures IN OUT NA No Co: Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP ... Retail Practices Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO CO; 30.Pasteurized eggs used where required V 43.In-use utensils:properly stored 31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled 32.Variance obtained for specialized processing methods V 45.Single-use/single-service articles:properly stored&used Food Temperature Control IN OUT NA NO COS 46.Gloves used properly 33.Proper cooling methods used;adequate equip.for temp. VUtensils,Equipment and Vending` IN OUT NA NO COS 47.All contact surfaces cleanable,properly designed, 34.Plant food properly cooked for hot holding 35. Approved thawing methods used 48. Warewashinq facilities:installed,maintained&used;test 49. Non-food contact surfaces clean 36. Thermometers provided&accurate Physical Facilities IN OUT NA No Cos Food Identification IN OUT NA NO Cos 50.Hot&cold water available;adequate pressure 37.Food properly labeled;original container 51.Plumbing installed;proper backflow devices Prevention of Food'Contamination IN OUT NA NO Cos 52.Sewage&waste water properly disposed 38.Insects,rodents&animals not present 53.Toilet facilities:properly constructed,supplied,&cleaned 39.Contamination prevented in prep,storage&display 54.Garbage&refuse properly disposed;facilities maintained 40.Personal cleanliness 55.Physical facilities installed,maintained&clean 41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use 42.Washing fruits&vegetables 60.105 CMR 590 violations/local regulations Official Order for Correction:Based on an inspection today,the items marked"OUT"indicated violations of 105 CMR 590.000 and applicable sections of the 2013 FDA Food Code.This report,when signed below by a Board of Health member or its agent constitutes an order of the Board of Health.Failure to correct violations cited in this report may result in suspension or revocation of the food establishment permit and cessation of food establishment operations.If you are subject to a notice of suspension,revocation,or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR 590.015(B). �d C - Follow Up Required: Y Follow Up Date: Inspector PIC Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P-ageNumber 2 Burton's Grill 107 Turnpike Street Inspection Number Date Time Inspector North Andover, MA 01845 AC061 11/12/19 11:49 AM M.Baldwin Inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow Supervision PIC Present / Knowledgeable / Duties 1 MA 590.002 (C) FC 2-103.11 PIC Duties -Establishment - Pf Post one serve safe and one allergen Certificate in public view with permit. Code:Documentation that at least one PIC has demonstrated knowledge of food safety shall be prominently posted in the establishment next to the food establishment permit. Such documentation shall be removed when the individual(s) is no longer employed on-site by the establishment. Protection From Contamination Food-contact surfaces, cleaned & sanitized 16 4-703.11 Methods-Hot Water and Chemical - Establishment - Pr Provide maximum registering thermometer to run through high temp dish washer. Surface temp on max thermometer must be 160 deg F. Code:After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in:hot water manual operations for at least 30 seconds;hot water mechanical achieving surface temperature of 160°F as measured by an irreversible registering temperature indicator, or chemical(manual or mechanical) for times specified the EPA-registered label use instructions. Time / Temperature Control for Safety Cold Holding Temperature 22 3-501.16(A)(2) (B) Proper Cold Holding Temps. -Front kitchen - Pr Guacamole and artichoke hearts over 41. Guacamole storage was packed with additional ice water and hearts were returned to chill in walk in. Code:All cold TCS foods shall be held at 41°F or below. Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. Check List IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted? IN Allergen Cartifixate ? Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT EageNumber 3 Burton's Grill 107 Turnpike Street Inspection Number Date Time Inspector North Andover, MA 01845 AC061 11/12/19 11:49 AM M.Baldwin Inspection " • •rt (Continued) —Repeat Violations Highlighted in Yellow Certified Food Protection Managers Certificate posted? Staff trained in choke saver for every shift? IN Procedures for vomit/diarrhea event available? IN Temperatures Area Equipment Product Temps Front kitchen Guacamole 48 Artichoke hearts 47 Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Choke saver available in office. Vomit spill kit available in office. Bar sanitizer dish machine 50 ppm. Kitchen staff observed wearing gloves and hair restraints. Town of North Andover- Health Department