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HomeMy WebLinkAboutFood Est - Burtons - Inspection - 107 TURNPIKE STREET 1/19/2024 (3) North Andover Health Department Food Establishment Inspection Report 120 Main Street, North Andover MA 01845 TeL (978) 688-9540 Fax (978) 688-9542 Email. twolfenderi@northandovernia,gov ................................—-------- ­­—"---------- Name: Burtons Bar &Grill Inspection Date:01/19/2024 Nurnbw of P and PF Violations ............. Address: 107 Turnpike Street Tirne InYOUt' 02:15 pray /02:56 pm (looms 1 though 29)� . ---- Phorw 978-688-5600 Permit No.: 152307 Mxnber(!�)f Repeat P and PF A .. .................... . .....................1­­­­'._­­­.... ............................... Ern ail: Risk Category: 0 HACCR No Violations (Items 1 though 29 ................ ......................... ..................... owner: Streetlight Ventures Type of Operadow Food Service ........... __'7_'_'_ ........... Flersan-in­chan�e Brian Whalen Type of Inspectiom Re-inspect 01/08/2024 lnspG4,Jor: C.Lachendro Date of Re-lnspectk)w 01/29/2024 or After ............. ....................... ............................ ­ FOODBORNE ILW.Lw.NESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS ........... ............. -------------................. In =in complaince ()t,jt out umpliance n/0 neat observed n/a =riot applicable r0S =corrected ran site r repeat violation .......... ........ ........... ...... Compliance Status Compliance Status., N/A N/0,COS R . .........____............... Supervision Protection from Contamination ...............­ ­.. ........... 1 Berson-In-Charge present, In 15 Food separated and protected In ............­­­...__._­­_­.'........... dernonstrates knowledge, and 16 Food contact surface; cleaned Out r performs duties and sanitized —— ------- --------------------------------- 2 Certified Food Protection Manager In 17 Proper disposition of returned, In Employee Health previously served, reconditioned ----------anagernent, food eniployee and In alld Unsafe food conditional employee" Knowledge, Tirne/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 .......... ........... 13 Procedures for responding to vomiting In holding ­ ................ ........ and diarrheal events 20 Proper cooling finie 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 .................. . """ I— ''" ' -, ' ­"­""""­ ­­_ ' ................ 7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a mouth Consumer Advisory,_---,...... Preventing Contamination b nds 25 Consumer advisory provided for raw/ In 8 I­iands clean and properly washed In under cooked food 9 No bare hand contact with RTE food In Requirements for H ��!y T e o ulations ....................... _j9 _§y�ceptbl P . .................. � I- 10 Adequate handwashing sinks properly hi 26 Pasteurized foods used; prohibited supplied and accessible foods riot offered .............. ... ....................... ..........._­ .................. Approved Source Food/Color Additives and Toxic Substances .......... -1 1 Food obtained from source Ila 27 Food additives; approved and n/a 12 Food received at proper temperature We propedy 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 1 29 Compliance with variance/ n1a ............. OFFICIAL ORDER FOR CORRECTION- Based on an insip ction specialized process/HACCP plan loday,the ferns marked"OUT"'indk;ated vioiations to 105 CMI:R 590 000 and applicable sections of 2013 FDA Food Code.This report,when signed beiaw by,',�Board of Health triernbor or its agent constitutes an order of the Board of Fleafth Failure to corrects c viokationited in this report may reSLM in suspension or revocation of the food esUibliShr'nent permit and cessation of food establishment operations. If you are subject to a notice of suspension, or non-renewal pursuant to 105 GIVIR 590M0 YOU may request a hearing before tho bo,,,ird of health in accordance with 105 CIVIR 590.015(B), ........... ................... cm ".Lira 1-gc� ................... Page 1 of 4 Food Establishment Inspection Report MoJiN Sodutjons, LLC ­..'.............­_­1­1­­­­­­­... ................. EstabHshment: Burtons Bar & Grill@ Date,: 01/19/2024 Page 2 of 4 1 .................... ............. -----__ ........_ __........___ - - ------- GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS .....--------I I_­­..........­­........ In jr)corrip[aince out out wrtipliance n/o = not observed n/a riot applicable cos =corrected on-site r =repeat violation ................. ........ Compliance Status 06 1 N/0 COS R Compliance Status IN OUT N/A N/0 COS FR ........ . _...... - ___- ._.I- _-L. A - "4�­­_ ----washin"g" facilities:I-1i t_ie,s:_in_sta_1le "_ Safe food and Water d, . ... .......... Cl Pasteurised eggs used where n/a maintained, and Used; test strips required 49 Non-food contact surfaces clean 31 Water arid ice from approved sour _P" h---y s-ic a-l"Fa c l'I i t i ......................... ............. n/a 50 Hot and cold water available; i a c'�,"r" btained for specialized processing methods adequate pressure ................... Food temperature control 51 Plumbing installed; proper ..............- ....I 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 not 53 Toilet features„ properly, holding constructed supplied,and cleaned .......... ........... ------- .. ..................... ........ 35 Approved thawing methods used 54 Garbage and refuse properly 36 Thermometer provided and accurate disposed; facilities maintained ............. ..................... . ................... Food Identification 55 Physical facilities installed, . ............. container tiff Adequate ventilation arid lighting; 37 Food property labeled.- original rntaint�airaed, and clean ............ Prevention of Food Contamination designated areas used--—---___----- ....... 38 Insects, rodents, and animals net Massachusetts " m , R gireents .......... present M1 Anti-choking procedures in food III .................... -------- 39 Contamination prevented during service establishment food preparation,storage arid 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 ­­ .11111­11­................11­1_­.. . __...... 44 Utensils, equipment and linens'. Operation properly stored,dried, and handled M9 School Kitchen; USDA Nutrition .....------- 4 5 Single-use/single service a r ti cles Prograrn ........... properly stored and used M10 Leased Commercial Kitchen ­­­____­............­... ... . - ----- .......... 46 Gloves used properly M1 I Innovation Operation ...................... Utensils,__!�guipment and Ven( ing M12 Frozen Desert ............ 47 Food and non-food contact Surfaces Local Ret Uirernents ............. cleanable, properly designed, LA Local law.car.reqUlation constructed and used .......... L 3 Reserved ........... -. ...... ....... ..... —-­­­­­- ........ ........... . ............. . ......................... Burt o.ns Bar& Grilh d _....... Date: 01/19/2024 - Page3of4 ......... ­. ­­­ ----- W­____­_1___ ... ............ ­---- Date Verified DESCRIPTION OF VIOLATION FaN Code .............. .......... ......... Veer ifind 03 / 19/24 OBSERVAT10N: Observod cont;ainer of raw chicken being sVored ahove raw hoof In Cour drawer ref&qerator under qrill upon arrival to inspection. Upon dincussion of Food souraqv hierarchy, employee r0ocatod raw chit ken during time of inspoction. "RE-INSPECTIONa." OBSERVED 11045 KTDRE �R✓OPERLY IN HEIRIGERATJON AT TIME OF RE-101SPECTLON. REGULATION: Item 15 Food separalod and protected -- Packaged and Unpack aged Food-SoparaLion, PackagLing, e]n d Segregation Repea t, OBi iV°:RVATI ON: Obse r ved h I qh-Len qwra 1 it a war rewash I nq mach iny I n k I J, the operat, ing below J60"F al-Ler beinq run for multipiv cycIrs via dish plate ITermomol-er. PIC :el `if vs inient-ion to naLL for service. PTC to send nLALU,'_,; updaLe ur repair Qjp in hea] Q ofticu within 24 hnuis. Discussed 001 PIC w use throe bay sink until machine is repairod and nporating in complLance. "RE INSPEC11011" OBSERVED H:AH -TEMPERATURE WARYWASHING MACNLNE OPERATIN(a AT 129OF AFTER BEING RUN IUR Mil NIPIE CYCLES VIA INSPKCTOR'S KATERPR(`%' IC,,,(1F1,E THIPPIPIC)IMETER AT TIME OF HE-INSPECI ION. PIC CAhKPD VOH ADDITiON/d, SERVICE ON MACHINK DURING TTMX OF RE- [NSPECTION. PIC TO SEND STATUS OPLMTE OR REP&H SLIP TO HEATNH OFFICE WITHIN 24 HOURS. WILL VERIFY COMPLIANCE AT 2ND RE-TNSPECTION. 4-V03. ! l -P HIRGULATION: Llem 16 Nood conLact surfacc; cleaned and Nan iit.ized ' Sanitizing Hol Waner and Chemical -Motho0s .............­ . .......... Verifind 01 /19/24 � OBSERVATfON: Observed raw chlukcn and spring rolls bukh 4 Lwn drawW krufrigerator ndja(wnt Ln fryers at 501F and 47"F respeclivoly. Upon discusWan of coLd holding requiremonkv, er;Vinyce discarded boLh raw [chicken and sprinq rolls during Qme of inspection. PIC In ensure LeripoiaLures in unit hry rout.3nely monitored. "RE-INSPECTION" OBSERVKD RAW CHICKEN AND SPRING RDhhS IN REFREGERATOR MENTIONED AROVK AT 410F AT TIME OF RE- INSPECTION. A-501 . I6 (A) (2) (B) -P REGULATION: Item A2 ,"rope r cold holdinq temperature Holding TCS Food, Co 1 d .............. ------- ........... Verified 01 /19/24 OBSERVATION: (NNurvud pasra and i isot vo vice boKh 4 the process of cooling in walk- : n rvfriqeratar wrapped ! n plasLir bags. Discussed propo�, cooling methods WiLh Pfc. "RE-INSPECTJON" OBSEINVED RICE C00hrNG PR(WERLY ON SHEET PAN IN WALM- 10 REFRIGERATOR KV TIME OF RE-INSPRCTION 3-501 . 15 REGUIATI ON: I Lem i33 Propor cool i no met hods used; adeqnain equipment for Cooling Methods ................. .................................................. ­ . .......... Vorilied 01 /29/24 OBSERVATION: Observvd cxpired quaturnary sn& 0znr tvstinq strips ak of irspecl_ lun . UIC Lo obtain num Linting ntrtps to acruyately : es'' conconkration of sH& LIzer . "RE-INSPECTION' , OBSERVED NEW QUATERNARY SANTTTZNR TESTING 0010PS AT TIME OF RE- tNSPECTJON. 4-A02 . 14 Pf PEGULATION: IL,m 48 WaiwwaN1 y facilities : insLmlled, maintained, and used; Lesin strips - - KaniLixinq Solut-ions, Tos0ng Dnvices .......... Discussion No copy of food permil available on Wir at time of inspecLion. PIC to (=Larl hvalvh office In obtain copy or food perm!4 and poEt in pub ! Ir viow. "RE-INSPECTtON" FOOD PERMIT PUSTED IN PARIAC VIKW AT TIME OF RE-INEPECTIC10 ........... .......... .................-—____ Burtons Bar& Grill Date: 01/19/2024 Page 4of4 ­­­­............ --------------------- .......­'­"_'_____­­­_­------- Date Verified DESCRIPTION OF VIOLATION Fail Code .................__­...... ............... in Compllancn Observed cooked q1..:.00a and Kro both din walk-in refriqeyaw2 t 4 " . ed ped n of salad in-line refrigeravor aL 41 "F. Observed cut onions in cabinw, se(TWn of = ! L al 41 'F. Obscived slicvd tomatoes and nhroddod !Qtuc both in table-Lop cold holding unif K 40'F. observed raw swordfish anif rdw sLeaktips bnth in four drawer refrigerator below grill aL 350. Observed mashed poLaLoon in hot holding drawer at 135"F. Observed low-hemperaLure warewashinq machine behind bar dis pen Kng 100ppm of Weach sandtizer via readily available LesLing strips. observod quaLernary saniWer Nvollal0e. Ohnerved foods in freezer units Lo he frozen solid. Wrasnion nhserved hood sQcko; in compliance, next service due in March 2024 . ........... 1 *42ND RE-JNSPECTION HAS BEEN SCHEDULED. OUTSTANDW; VIOLATION TO HE FORRECTED !MMED1ATWY. h ­ CLosing Walakinns marked "Verified" have been corrected. WoIaLlons naL nAtkod "Verified" remain uncorreaud. UnrorrecLed violations are to be ccrrmedi Knedhately. Uncorrectod violations may result in additional Re- inspectionn and foes, Knes and or Aram; inistra0ve act.lon including passibln suspennion of permil . Ile Lew !n Lhin; raport is an un"CEW & vvislon of Lhe sLaLe regulations. OflicLal ver0on of the ntat,o regulations may he found at www.mass.(.Jov/dph/fpp nr by contactinq the SLaLe House Book Store. ............. ---------------------- -—---__------- .............