The URL can be used to link to this page

Home My WebLink AboutFood Est - Burtons - Inspection - 107 TURNPIKE STREET 1/30/2024 North Andover Health Department Food Establishment Inspection Repoft 120 Main Street, North Andover MA 01845 Tel. (978) 688-9540 Fax (978) 688-9542 Email: twolfenden@northandoverrna.gov ....................... ----------- Name: Burtons Bar& Grill@@ Inspection Date:01/30/2024 Number of P and PF Violations -—----- Address: 107 Turnpike Street Time In/Out: 01:25 pm 01:38 pm (Iterns 1 though 29): 0 ........................ .................................... Phone: 978-688-5600 Permit No.: &24eq- NUmber of Repeat P and PF Violations(Items I though 29):1 0 Ern ail. Risk Category: 0 HACCP: No T Owner: Streetlight Ventures Tyne ofof"-6-peration: Food Service Person-in-charge: Brian Whalen Type of Inspection: Re-inspection Previous Inspection Date: 01/19/2024 11.................... ........................... ......... Inspector: C.Lachendro Date of Re-Inspection., FOODBOF NE ILLNESS RISK FACTORS AND PUPLI-C.HEALTH I.N.TE-RYEINT-1-0 N.S ...........�--------- In =in cornplaince Out =out compliance n/0 not observed n/a not applicable COS =corrected on-site r repeat violation .............. ............. ........ ................ ............... ........ .............. ....................... .......... Compliance Status`----_-............ S-R` Status bui�-NTA- 6-C.0...S--R- ............ .................. Supervision Protection from Contamination ............................ .. ....... ........... ........... ............_....................... Person-In-Charge present, In 15 Food separated and protected In demonstrates knowledge, and 16 Food contact surface; cleaned performs duties and sanitized 2 Certified Food Protection Manager In 17 Proper disposition of returned, In Employee Health previously served, reconditioned Management,-fo-od, 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 .................... ............-I.......... 5 Procedures for responding to vomiting In holding ...............- and diarrheal events 20 Proper cooling time and temperature In -------.......................................... ......... ............. Hygienic Practices 21 Proper hot holding temperature In ........_...__._...._____....__Food ---------_ ---- ------- ....... 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperatu.re,.'.. 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 I -In/ L_ mouth Consumer Advisory ............. ........... ...........__........... Preventing Contamination by Hands 25 Consumer advisory provided for raw/ In ............. 8 Hands clean and properly washed In Linder cooked food ................................ ............ 9 No bare hand contact with RTE food In Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited /a supplied and accessible foods not offered ..................... ......... .......... --- ........... I _J......T........... .--?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, In and unadulterated stored and used .......... ----------- 14 Required records available, shellstock n/a Conformance with Approved Procedures ----------- tags, parasite destruction 29 Compliance with variance n-la"" ....... ...............................OFFICIAL ORDER FOR CORRECTION: Based on an inspection specialized process/HAC( plan L today,the items marked"OUT"Indicated violations to 105 CIVIR 590.000 and api3lli`c''i'b"I e s e c-t-io-r-isof 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 CIVIR 590.000 you may request a hearing before the board of health in accordance with 105 CIVIR 590.015(13), ........... n s p)e c t_o.r- In chargc: ........... .............................................. ................................................... ............ Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, IMI_C ---___.w..- Establishment: Buons Bar &G ril l@@ ..............................m..... Date: 01/30/2024_ _...._...._..P......a._..g...._e__2_-o--..f.....,4 _.._- V - _ _ _GOOD RETAIL PRACTICES AND MAS5ACHUSETTS-ONLY _..... SECTIONS In in c.omplaince out -ocat compliance n/o -'not observed n/a ==not applicable Cos =corrected on-site r -repeat violation ...._....._.................._...._..._........_..._......._.._..._._._....._._............ ......._.__....__ _._..._._..._,_,,....._._..._........._._ _ Compliance Status IN OU'r 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 __.._w.w......._.._....__--------- -.................._-_._......,.. _ _. _..._ required 49 Non-food contact surfaces clean 31 Water and ice from approved source Physical Facilities 32 Variance obtained_._....._...m..._._..__.,._.....,,.,,,._„,_._.._......_._.............____.....-.........__._..___....__.. .__. .--- _.. _ _ ..._..._....__........_..__,_,_......._......__......___......._..._.__ for specialized r�/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 53 Toilet features; properly, holding constructed supplied,and cleaned __..w._ ............._...____-_w...___._.........__.._............_ _._..___..-_..._....._._._.. ...___.........._..._ _.__,_..._._-._. 35 Approved thawing methods used 54 Garbage and refuse properly 36 Thermometer provided and accurate di. _�_._...__. __ ........._....,.__,-_--- ._..........._..... Food Identification 55 Physical facilities installed, ...... _._.m_._. _....._M__.._ _.___....._... 37 Food properly labeled: original maintained, and clean _............._...... _... .____.._._ container 56 Adequate ventilation and lighting; _._...._._.___....__- ._.............._m......._a...._.m.m...... _.._.. ...._.... _...... _... Prevention of Food Contamination designated areas used __...__.._—..._._....__....__.____.,,...,.,_.__..._-.......__._.._.._..._----...._____.__....__.._ _ __... ___. .. ...._____w..______....._.._....._._..._..._...___...._......__............... 38 Insects, rodents, and animals not Massachusetts Requirements _.__.__.._.. ._....__.___ __--.-------..._..___._,._...._..._ .__......_..._._._..._.__ present M1 Anti-choking procedures in food In _. _..._......... _ —_. _.._....... 39 Contamination prevented during service establishment __.__....._.._...._......._...____w ____._.......--_................................._.._........__._.__. food preparation,storage and M2 Food allergen awareness In display M3 Caterer _..__._._....._. ...._ _....._. _..___..__..._,._....__ ._._ .._...._. ._._._ __,_..._... .---....._._......... _...._._.__.. .. 40 Personal cleanliness M4 Mobile Food Operation _.._...,,...._._ .___.._ _..__.........._____ _ _................... ..... ___..___._ _.w_._..._.________........_....._ ......... ...... _.....___....._...__..._.._.. ....._.,...._ 41 Wiping cloths: properly used and M5 Temporary Food Establishment stored M6 Public Market; Farmers Market _._...._.__...___...._.__.._.__._......_ _..................._.........._.___..._....._..._.._...._......_._......._.._..__. .__............_ _...._._.__........__.._..__._...__...__.....__....._._.a__._._.......__.. 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 W44 mUtensils, equipment and linens: Operation properly stored,dried, and handled M9 School Kitchen; USDA Nutrition _.._m..___.... ..._-- _.._. _.._ ._.._ ._... 45 Single-use/single-service articles, Program properly stored and used M10 Leased Commercial Kitchen _ _ _._...___._.....—..._............. _ 46 Gloves used properly M11 Innovation Operation ___..._... _._...___Utensils......E_quipment and Vending _µ_ ._......_..__. M12 Frozen Desert _._......__.... -...... -- ....._. 47 Food and non-food contact surfaces Local Requirements cleanable, properly designed„ L1 Local law or reculatron _._._v._.__....._....._-..............__... _.................._._.........._.....................--._,__._.......w._._........ constructed and used L2 COVID-19 -..___......_........................ L3 Reserved U Burtons Bar& Grill. Date: 01/30/2024 Page 4 of 4 Date Verified) DESCRIPTION OF VIOLATION Fail Code _-- In C ampl i anr~e Observed rtokpcl r;s.t r nnaa and .rice both i.n walk-in e fi r .gr r•a tcr:. � at 410F. Ohner v",.d chopped ";,fJma t ooi"s and qld z.n cad bC`.'l h 'i n top section ni salad :in-line rof:r ige°I F.3f,wo,r at 41 "I° . Observed cut onions :in cabinet, section of unit at 41"F^`. Observed rwaed sliced f:.oxna t r:rns and shrod<Ied l wt t.urc both in table-Lop cold hul<9:a.nq u n A at fflaaF. Observed v€^d Yaw swordVish and raw nnoakUpN r.,u h in Nur drawer «.fr: r Jewr,sat,or below c-pr 1.1 a, 5 F. observed mastmd pott<atoos in hot. h°,',w31..ng drawer ,.,p 1350. Observed low-ta^rnper°ature waau.wrr:ahing rnar°itine behind bar dr .,pa,trsIng 1.Gop,la rah bleach na➢nitt:1 7"vr w i<a readily available I rxsC;.nq st r.i l,s . Observed quaternary .aar•tl izer° available. Oloserry r.l tc:;rods in freezer units `. e; her: frozen solid. Discussion Observed vti:'.d trryead .-kC,' cker in compliance, seat, service due A March 2024. Closing Violations marked "Vori f tud" have been coa.re cte d. Violations not marked " " tirfi'iIf dV':'fl CC:! 4a9t.Y"1 rail!,"l;„C:"r<.ct..ei'hCY. U$"'1l'C`1r"1°ki'."eled 'Wetl+s3E, tt'kt"1s F1'"'p 'fta be cCar1`e'('t,r:w;i immediately. Uncorrected vl.o aar inns may rrsu! t A a aa;dit, fnnad_l. Re- i n srse nt ,_crrr and fees,, f i_na~ r, .and or admKistrative act ,un a;.cl rl i n possible susp::ac, nmton of porrtu�it- . The text in this re.^lraarL Is an unofficial, e/;:".a":; 1.on of t:,hv nta;0.t"`v !"".:9gul ''at:;l+al" s. Wflrial. 'rlra.tr;_ on of the state requl at l atis may be fErt:and at www.mans .gov/dph/`fpp € r by contacting LNfR zt::a.t.c kIoia..e Book SI_aro.