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Home My WebLink AboutFood Est - Burtons - Inspection - 107 TURNPIKE STREET 1/8/2024 North Andover Health Department Food Establishment Inspection Report 120 Main Street, North Andover MA 01845 Tel. (978) 688-9540 Fax (978) 688-9542 Email: twolfenden@northandoverma.gov Name: Burtons Bar&Grill Inspection Date:01/08/2024 Number of P and PF Violations Address: 107 Turnpike Street Time In/Out: 02:20 pm /03:51 pm (Items 1 though 29): Phone: 978-688-5600 Permit No.: 52307 Number of Repeat P and PF ^ Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): 1 Owner: Streetlight Ventures Type of Operation: Food Service Person-in-charge: Brian Whalen Type of Inspection: Routine Previous Inspection Date: Inspector: C.Lachendro Date of Re-Inspection: 01/18/2024 or After 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 Outi cos demonstrates 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 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 Out r 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, 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/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&Grill Date: 01/08/2024 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, Out 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; Out 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 35 Approved thawing methods used 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: 01/08/2024 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code Correct On Site OBSERVATION: Observed container of raw chicken being stored above raw beef in four drawer refrigerator under grill upon arrival to inspection. Upon discussion of food storage hierarchy, employee relocated raw chicken during time of inspection. 3-302 .11-P REGULATION: Item 15 Food separated and protected -- Packaged and Unpackaged Food-Separation, Packaging, and Segregation Repeat OBSERVATION: Observed high-temperature warewashing machine in kitchen operating below 160°F after being run for multiple cycles via dish plate thermometer. PIC states intention to call for service. 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. 4-703.11-P REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Sanitizing Hot Water and Chemical-Methods Repeat OBSERVATION: Observed raw chicken and spring rolls both in two drawer refrigerator adjacent to fryers at 50OF and 470F respectively. Upon discussion of cold holding requirements, employee discarded both raw chicken and spring rolls during time of inspection. PIC to ensure temperatures in unit are routinely monitored. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold OBSERVATION: Observed pasta and risotto rice both in the process of cooling in walk-in refrigerator wrapped in plastic bags. Discussed proper cooling methods with PIC. 3-501 .15 REGULATION: Item 33 Proper cooling methods used; adequate equipment for -- Cooling Methods OBSERVATION: Observed expired quaternary sanitizer testing strips at time of inspection. PIC to obtain new testing strips to accurately test concentration of sanitizer. 4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Sanitizing Solutions, Testing Devices Discussion No copy of food permit available on site at time of inspection. PIC to contact health office to obtain copy of food permit and post in public view. In Compliance Observed cooked quinoa and rice both in walk-in refrigerator at 41°F. Observed chopped tomatoes and quinoa both in top section of salad in-line refrigerator at 41°F. Observed cut onions in cabinet section of unit at 41°F. Observed sliced tomatoes and shredded lettuce both in table-top cold holding unit at 40°F. Observed raw swordfish and raw steaktips both in four drawer refrigerator below grill at 35°F. Observed mashed potatoes in hot holding drawer at 135°F. Observed low-temperature warewashing machine behind bar dispensing 100ppm of bleach sanitizer via readily available testing strips. Observed quaternary sanitizer available. Observed foods in freezer units to be frozen solid. Discussion Observed hood sticker in compliance, next service due in March 2024 . Burtons Bar&Grill Date: 01/08/2024 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code Closing Correct Priority Item and Priority Foundation Item violations immediately; Core Item violations within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. 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.