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HomeMy WebLinkAboutBurtons Grill - Food - Inspection - 107 TURNPIKE STREET 7/6/2023 North Andover Health Department Food Establishment Inspection Report 120 Main Street, North Andover MA 01845 Tel. (978) 688-9540-8640 Fax (978) 688-9542 Email: twolfenden@northandoverma.gov Name: Burtons Bar&Grill@ Inspection Date:07/06/2023 Number of P and PF Violations Address: 107 Turnpike Street Time In/Out: 01:45 pm /02:23 pm (Items 1 though 29): Phone: 978-688-5600 Permit No.: 52307 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): Owner: Streetlight Ventures Type of Operation: Food Service Person-in-charge: Al Randall Type of Inspection: Re-Inspection Previous Inspection Date: 06/20/2023 Inspector: C.Lachendr0 Date of Re-Inspection: FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS In =in complaince Out =out compliance n/o =not observed n/a =not applicable Cos =corrected on-site r =repeat violation Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R Supervision Protection from Contamination 1 Person-In-Charge present, In 15 Food separated and protected In demonstrates knowledge, and 16 Food contact surface; cleaned In performs duties and sanitized 2 Certified Food Protection Manager In 17 Proper disposition of returned, In Employee Health previously served, reconditioned 3 Management, food employee and In and unsafe food conditional employee; Knowledge, Time/Temperature Control for Safety responsibilities, and reporting 18 Proper cooking time &temperature n/o 4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n/o 5 Procedures for responding to vomiting In holding and diarrheal events 20 Proper cooling time and temperature In Good Hygienic Practices 21 Proper hot holding temperature In 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In tobacco use 23 Proper date marking and disposition In 7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a mouth Consumer Advisory Preventing Contamination by Hands 25 Consumer advisory provided for raw/ In 8 Hands clean and properly washed In under cooked food 9 No bare hand contact with RTE food Tn Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly 26 Pasteurized foods used; prohibited n/a 17 supplied and accessible foods not offered Approved Source Food/Color Additives and Toxic Substances 11 Food obtained from source In 27 Food additives; approved and n/a 12 Food received at proper temperature n/o properly used 13 Food received in good condition, safe, In 28 Toxic substances properly identified, Out and unadulterated stored and used 14 Required records available, shellstock n/a Conformance with Approved Procedures tags, parasite destruction 29 Compliance with variance/ n/a OFFICIAL ORDER FOR CORRECTION: Based on an inspection specialized process/HACCP plan today,the items marked"OUT'indicated violations to 105 CMR 590.000 and applicable sections of 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, 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). Inspector: Person In Charge: �/ Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Burtons Bar&Grlll@ Date: 07/06/2023 Page 2 of 4 GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS In =in complaince Out =out compliance n/o =not observed n/a =not applicable Cos =corrected on-site r =repeat violation Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R Safe food and Water 48 Warewashing facilities: installed, 30 Pasteurized eggs used where n/a maintained, and used; test strips required 49 Non-food contact surfaces clean 31 Water and ice from approved source Physical Facilities 32 Variance obtained for specialized n/a 50 Hot and cold water available; processing methods adequate pressure Food temperature control 51 Plumbing installed; proper 33 Proper cooling methods used; In backflow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed 34 Plant food properly cooked for hot n/o 53 Toilet features; properly, holding constructed supplied,and cleaned 35 Approved thawing methods used n/o 54 Garbage and refuse properly 36 Thermometer provided and accurate disposed; facilities maintained Food Identification 55 Physical facilities installed, 37 Food properly labeled: original maintained, and clean container 56 Adequate ventilation and lighting; Prevention of Food Contamination designated areas used 38 Insects, rodents, and animals not Massachusetts Requirements present M1 Anti-choking procedures in food In 39 Contamination prevented during service establishment food prepa ration,storage and M2 Food allergen awareness In display M3 Caterer 40 Personal cleanliness M4 Mobile Food Operation 41 Wiping cloths: properly used and M5 Temporary Food Establishment stored M6 Public Market; Farmers Market 42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and- Proper Use of Utensils Breakfast Operation 43 In-use utensils properly stored M8 Residential Kitchen: Cottage Food 44 Utensils, equipment and linens: Operation properly stored,dried, and handled M9 School Kitchen; USDA Nutrition 45 Single-use/single-service articles: Program properly stored and used M10 Leased Commercial Kitchen 46 Gloves used properly M11 Innovation Operation Utensils, Equipment and Vending M12 Frozen Desert 47 Food and non-food contact surfaces Local Requirements cleanable, properly designed, L1 Local law or regulation constructed and used L2 COVID-19 L3 Reserved Burtons Bar&Grill@ Date: 07/06/2023 Page 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 07/06/23 OBSERVATION: Observed high-temperature warewashing machine in kitchen operating at 125°F after being run for multiple cycles via dish plate thermometer. PIC called for service during time of inspection. PIC to send status update or repair slip to health office within 24 hours. Discussed with PIC to use three bay sink until machine is repaired and operating in compliance. **RE-INSPECTION** OBSERVED HIGH-TEMPERATURE WAREWASHING MACHINE OPERATING AT 1630F AT TIME OF RE-INSPECTION VIA WATER-PROOF PROBE THERMOMETER. 4-703.11-P REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Sanitizing Hot Water and Chemical-Methods Verified 07/06/23 OBSERVATION: Observed container of raw shrimp in two door refrigerator below dredging station between 37-53OF with bags of ice kept on top. PIC to ensure bags of ice fully cover shrimp. Discussed cold holding requirements with PIC. **RE-INSPECTION** OBSERVED CONTAINER OF RAW SHRIMP IN TWO DOOR REFRIGERATOR BELOW DREDGING STATION AT 41OF AT TIME OF RE-INSPECTION. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Verified 07/06/23 OBSERVATION: Observed sliced tomatoes and coleslaw both in table-top cold holding table at 47°F. PIC voluntarily discarded tomatoes and coleslaw during time of inspection. PIC to monitor temperatures in unit and ensure TCS foods remain at 41°F or below. **RE-INSPECTION** OBSERVED SLICED TOMATOES AND SHREDDED LETTUCE BOTH IN TABLE-TOP COLD HOLDING TABLE AT 41OF AT TIME OF RE-INSPECTION. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Verified 07/06/23 OBSERVATION: Observed lobster meat and salsa both in top section of cold holding table closest to grill at 47°F. Observed spinach dip and cooked shortribs both in two drawer cabinet section of unit at 45°F. PIC voluntarily discarded temperature abused foods during time of inspection. PIC to monitor temperatures in unit and call for service and send status update or repair slip to health office if found to be necessary. **RE-INSPECTION** OBSERVED SPINACH DIP AND SHORTRIBS BOTH IN TWO DRAWER REFRIGERATOR AT 41OF AT TIME OF RE-INSPECTION. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold OBSERVATION: Observed two unlabeled chemical spray bottles filled with chemical that PIC identified as hydrogen peroxide. PIC to ensure working containers and spray bottles filled with chemicals are labeled with their common name. **RE-INSPECTION** OBSERVED ONE UNLABELED CHEMICAL SPRAY BOTTLE AT TIME OF RE-INSPECTION. PIC TO ENSURE CHEMICAL SPRAY BOTTLE IS LABELED WITH COMMON NAME OF CHEMICAL IT CONTAINS. 7-102 .11-Pf REGULATION: Item 28 Toxic substances properly identified, stored and used -- Common Name-Working Containers Verified 07/06/23 OBSERVATION: Observed two metal containers of in-use utensils being stored in water at 98°F and 76°F respectively. Discussed with PIC that if in-use utensils are going to be stored in water in between uses, water must be maintained at 135°F. **RE-INSPECTION** OBSERVED IN-USE UTENSILS BEING STORED IN A DRY CONTAINER IN BETWEEN USES AT TIME OF RE-INSPECTION. 3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils, Between-Use Storage Burtons Bar&Grill@ Date: 07/06/2023 Page 4 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code In Compliance Observed CFPM and allergen certificates posted in public view. Observed cooked quinoa, pasta, and raw salmon all in walk-in refrigerator at 41°F. Observed chicken dip in "Continental" branded single-door refrigerator at 41°F. Observed creamed corn and bolognese sauce both in top section of cold holding table at 41°F. Observed pasta in cabinet section of unit at 37°F. Observed raw steak in two drawer refrigerator under grill at 40°F. Observed marinara sauce in table-top hot holding unit at 173°F. Observed mashed potatoes in two drawer warming unit at 137°F. Observed low-temperature warewashing machine at bar area dispensing 100ppm of bleach sanitizer via readily available testing strips. Discussion Observed hood sticker in compliance, next service due in July 2023. Closing Violations marked "Verified" have been corrected. Violations not marked "Verified" remain uncorrected. Uncorrected violations are to be corrected immediately. Uncorrected violations may result in additional Re-inspections and fees, fines and or administrative action including possible suspension of permit. The text in this report is an unofficial version of the state regulations. Official version of the state regulations may be found at www.mass.gov/dph/fpp or by contacting the State House Book Store.