HomeMy WebLinkAboutBurtons Grill Inspection Report - 11.21.24 - Inspection - 107 TURNPIKE STREET 11/21/2024 i
"flown of North Andover FOOD ESTABLISHMENT INSPECTION REPORT R_10
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Inds ec€ion Number Date Time In/Out Inspection Type Cllenl Type Inspector
Burtons Grill & Bar B1085 11/21/24 3:00 PM Restaurant B.LaGrasse
107 TURNPIKE STREET 3:49 PM
Unit Burtons Grill Permit Number Risk Variance Rating Score Priority Pf Core Repeat
NORTH ANDOVER, MA 01845 52387 2 Average 73 3 4 4
IN=In compliance OUT=out of compliance N!O=not observed NIA=not applicable COS=cortected on-slie during inspection Repeat Violations Highlighted in Yellow
Supervislon IN.OUT NA NO COS Protection from Contamination(Conhd) IN OUT NA NO CO;
1.PIC present,demonstrates knowledge,and performs duties 15.Food separated and protected
2. Certified Food Protection Manager {Jii I`', E { 16.Food-contact surfaces;cleaned&sanitized 2
Employee Health o 17.Proper disposition of returned,previously served,
3. Management,food employee and concifllonal employee
knowledge,responsibilities and reporting €�` TimefTen1 erature Control for Safety : IN OUT NA No co,
4. Proper use of restriction and exclusion 1 18.Proper cooking time&temperatures 1 J ;
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5. Procedures for responding to vomiting and diarrheas events 1 i Jf { 19.Proper reheating procedures for hot holding
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Good Hygienic Practices IN OUT NA NO cos 20.Proper cooling time and temperature J
6.Proper eating,tasting,drinking,or tobacco use !Jij i 21,Proper hat holding temperatures
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7. No discharge from eyes,nose,and mouth 22.Proper cold holding temperatures J{
Preventing Contamination by Hands 1N OUT NA No cos 23 Proper date marking and disposition ✓i j
8. Hands clean&propefly washed r/E
24.Time as a Public Health Control;procedures&records Jj {
9, No bare hand contact with RTF food or a pre-approved
Consumer Advisory IN OUT NA NO COfi
10.Adequate handwashing sinks supplied and accessible 2 25,Gansu mar advisory provided for raw/undercooked food
Approved Source . IN OUT NA No Cos -- Highly Susceptible Populations 1N OUT NA NO Co;
I i.Food obtained from approved source iJ` { 26.Pasteurized foods used;prohibited foods not offered Ji {
11 Food received at proper temperature Food/Color Additives and Toxic Substances IN OUT NA No Cos
13.Food in good condition,safe&unadulterated ! 27.Food additives;approved&properly used
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28.Toxic substances properly identified,stared&used
14.Required records available:shollstock tags,parasite d i,
Conformance with Approved Procedures 1N OUT NA NO ca,
Repeat Violations Highlighted in Yellow 29.Compliance with variancelspodakized processlHACCP J '
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Safe Food and Water IN OUT NA NO COS - Proper Use Of Utensils IN OUT NA Na co
30.Pasteurized eggs used where required �/,, 43.In-use utensils:properly stored
31,Water&ice from approved source ; 44.Utenslis,equip.&linens:property stored,dried&handled
32.Variance obtained for specialized processing methods 45,Single-uselsing2e-servica 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. ,�j Utensils,Equipment and Vending IN OUT NA NO Cos
47,All contact surfaces cleanable,properly designed,
34.Plant food properly cooked for hot holding
48. Warewashinq facilities:installed,maintained&used;test 1 JI
35. Approved thawing methods used
49 Non-food contact surfaces clean
36. Thermometers provided&accurate
- Ph sical 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
i 61.Plumbing installed;proper backflow devices
Prevention of Food Contamination 1N OUT NA NO Cos
52.Sewage&waste water properly disposed
38.Insects,rodents&animals not present 53.Toilet facilities:properly constructed,supplied,&cleaned
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39.Contamination prevented in prep,storage&display 1 J 54,Garbage&refuse properly disposed;facilitles maintained 2
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40.Personal cleanliness 55.Physical facilities Installed,maintained&clean
41.Wiping cloths;properly used&stored
56,Adequate ventilation&lighting;designated areas use j
42.Washing fruits&vegetables ; I
60.105 CMR 590 violations I local regulations Ji l
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(0).
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Follow Up Required; i-z; Y Follow Up Date; 11/26/2024
B.LaGrasse Janol McCarthy -Expires
Certificate##;
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FOOD SAFETY INSPECTION REPORT aaJP iJumher
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Burtons Grill & Bar Inspection Number Hate Time In/Out Inspector
107 TURNPIKE STREET B1D85 11/21/24 3:00 PM B.LaGrasse
Unit Burtons Grill 3:49 PM
• " • • • ► ' + Repeat Violations Highlighted in Yellow
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Employee Health
Management, food employee and conditional employee; knowledge,
3 2-201.11 (A) (5) Responsibility of the Permit Holder, PIC, & Conditional Employee - Establishment -
Pr No employee reporting agreement available. Emal[template to inspector. Code: The permit holder shall
require food employees and conditional employees to report to the PIC information about their health and
activities as they relate to diseases that are transmissible through food. A food employee or conditional
employee shall report the information in a manner that allows the PiC to reduce the risk of foodborne disease
transmission, including providing necessary additional information, such as the date of onset of symptoms
and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee:has been
exposed by attending or working in a setting where there is a confirmed disease outbreak, or living in the
same household as, and has knowledge about, an individual who works or attends a setting where there is a
confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual
diagnosed with an illness caused by norovirus within the past 48 hours of the last exposure, shiga toxin
producing Escherichia coli or shigella spp. within the past 3 days of the last exposure, Typhoid fever(caused
by Salmonella Typh!) within the past 14 days of the last exposure, or hepatitis A virus within the past 30 days
of the last exposure.
5 2-501.11 Clean-up Vomiting & Diarrheal Events - Establishment-
Pf No bodily fluids cleanup kit. Purchase one for establishment. Code:A food establishment shall have
procedures for employees to follow when responding to vomiting or diarrheal events that involve the
discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address
the specific actions employees must take to minimize the spread of contamination and the exposure of
employees, consumers, food, and surfaces to vomitus or fecal matter.
Preventing Contamination by Hands
Adequate handwashing sinks properly supplied and accessible
10 5-205.11 Using a Handwashing Sink - Establishment -
Pf Hand wash sink is blocked. The area should be free so that
employees can wash their hands. Code:A handwashing facility $.
shall be maintained so that it is accessible at all times for
employee use and may not be used for purposes other than
handwashing. An automatic handwashing facility steall be used in
accordance with manufacturer's instructions.
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North Andover Board of Health: 120 Main Street, North Andover, MA 0 845 (978) 688-954C
FOOD SAFETY INSPECTION REPORT Plage Numbe
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Buttons Grill & Bar
Inspection Number Date Time In/Out Inspector
107 TURNPIKE STREET
131D85 11121/24 3:00 PM B.LaGrasse
Unit Burtons Grill
3:49 PM
Repeat Violations Highlighted in Yellow
10 6-301.12 Hand Drying Provision -Establishment -
COS Pf No paper towels at hand wash sink. The sink should have hand
drying provisions at all time. Pic placed towels at sink. Code:
Each handwashing,lavatory or groups of adjacent lavatories shall
.... ......
be provided with: individual, disposable towels;a continuous towel
system that supplies the user with a clean towel or a hand drying
device that employs an air-knife system that delivers high velocity, ✓
pressurized air at ambient temperatures.
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Protection From Contamination
Food-contact surfaces, cleaned & sanitized
16 4-602A 1 (E)(1-3) Food-Contact Surfaces and Utensils - Establishment-
COS C Dirty equipment stored at clean equipment rack. PIC moved
container to dishwashing area to be cleaned. Code: Surfaces of
utensils and equipment contacting food that is not TCS food shall
be cleaned: at any time when contamination may have occurred;
at least every 24 hours for iced tea dispensers and consumer self-
service utensils such as tongs, scoops, or ladies; and, before
restocking consumer self-service equipment and utensils such as
condiment dispensers and display containers.
North Andover Board of Health: 120 Main Street, North Andover, MA 01845 (978) 688-9540
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FOOD SAFETY INSPECTION REPORT Page Number
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Burtons Grill & Bar Inspection Number Date Time IWOut
107 TURNPIKE STREET � ------ Inspector I
Unit TURNPIKE
Grill B1D85 11/21/24 3:00 PM B.LaGrasse
3:49 PM
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° " • " • • • ' • Repeat Violations Highlighted in Yellow
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16 4-501.114 (D) Chem.San. Temp,lpH/ConcentrdHard. -Establishment -
Pr Sanitizer not dispensing in the dishwasher. Call company to repair. Do not use until it's repaired. Code:A
chemical sanitizor used in a sanitizing solution for a manual or mechanical operation at contact times
specified under paragraph 4-703.11(C) shall meet the criteria specified under section 7-204.11 Sanitizers,
Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as
follows: (D) If another solution of a chemical specified under paragraphs (A)-(C) of this section is used, the
permit holder shall demonstrate to the RA that the solution achieves sanitization and the use of the solution
shall be approved.
Time f Temperature Control for Safety
Cooking time & temp
18 3-401.11 (A)(1) Raw Animal Foods - Establishment -
Pr Chicken was observed to be cooked to a temp of 151. Chicken should be cooked to internal temp of 165.
Code: Except as specified under paragraph (B) and in paragraphs(C) and(D) of this section, raw animal
foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat
all parts of the food to a temperature and for a time that complies with one of the following methods based on
the food that is being cooked: 145°F or above for 15 seconds for Raw eggs that are broken and prepared in
response to a consumers order and for immediate service, and except as specified under Subparagraphs
(A)(2) and(A)(3) and paragraph (B), and in paragraph (C) of this section, fish and meat including game
animals commercially raised for food as specified under Subparagraph 3-201.17(A)(1) and game animals
under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2).
Prevention of Food Contamination
Cont. prevented during food prep., storage & display
39 3-307.11 Miscellaneous Sources -Establishment -
C Prep sink can contaminate foods at open top fridge. Splash guard q ,;r i
should be placed between the sink and fridge, Code:Food shall
be protected from contamination that may result from a factor or n
source not specified under Subparts 3-301 -3-306. "
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Utensils, Equipment and Vending
North Andover Board of Health: 120 Main Street, Noah Andover, MA 01845 (978) 688-954C
FOOD SAFETY INSPECTION REPORT � a Number
Burtons Grill & Bar Inspection Number Date Time In/Out Inspector
107 TURNPIKE STREET Unit Burtons Grill 61D85 11121/24 3:00 PM B.LaGrasss
3:49 PM
• " • " • • • " • Now Repeat Violations Highlighted in Yellow
Warewashing facilities: installed, maintained & used; test strips
48 4-302.14 Sanitizing Solution Testing devices - Establishment -
Pf Dishwasher sanitizes test strips not available. Need to purchase correct strips. Code:A test kit or other
device that accurately measures the concentration of sanitizing solutions shall be provided,
Physical Facilities
Garbage & refuse disposed; facilities maintained
54 5-501.113 Covering Receptacles - Establishment-
C Dumpster lid not covering refuse. The dumpster should be =l�r
covered at all times. Code: Receptacles and waste handlingf
units for refuse, recyclabies, and returnables shall be kept covered M v
when they contain food residue and are not in continuous use or
after they are filled. If kept outside, they shall have tight-fitting lids
or doors.
54 5-501.111 Areas/Enclosures/Receptacle/Repair- Establishment -
C Dumpster lid is broken. Dumpster needs to be repaired. Code:
Storage areas, enclosures, and receptacles for refuse, recyclabies,
and returnables shall be maintained in good repair. ti
North Andover Board of Health: 120 Main Street, North Andover, MA oi845 (978) 688-9540
FOOD SAFETY INSPECTION REPORT �go umber
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Buttons Grip & Bar Inspection Number Date Time In/Out Inspector
107 TURNPIKE STREET B1 pg T 11/21/24 3:00 PM B.l aGrasse
Unit Burtons Grill 3:49 PM
• " • " • • • ' • Repeat Violations Highlighted in Yellow
peratures
Area Equipment Product Notes Temps
Establishment Misc. Chicken risotto Cooking 151 OF
Establishment Misc, Artichokes Holding 37.5 OF
3 Establishment Misc, Salmon Holding 40 OF
Establishment Misc, Mashed potatoes Holding 134.2 OF
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
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Noah Andover Board of Health: 120 Main Street, North Andover, MA oz845 (978) 688-9540