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Home My WebLink AboutBurton's Grill Food - Inspection - 107 TURNPIKE STREET 10/16/2025 �`'•Town of North Andover Board of Health FOOD ESTABLISHMENT INSPECTION REPORT R-10 Burtons Grill & Bar Inspection Number Date Time In/Out Inspection Type Client Type Inspector 107 TURNPIKE STREET - Unit 3DODO 10/16/25 12:18 PM Routine Restaurant C.DeCosta Burtons Grill 2:00 PM NORTH AN DOVER, MA 01845 Permit Number Risk Variance Estab.Type Permit Holder: Same 52387 2 Restaurant --------------------------------------------------------------------------- IN=in compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection Repeat Violations Highlighted in Yellow Supervision IN OUT NA NO COS Protection from Contamination Cont'd IN OUT NA NO COE present,1.PIC arts knowledge,and performs duties 15.Food separated and protected 2. Certified Food Protection Manager �/ Food-contact surfaces;cleaned&sanitized Employee Health IN OUT NA NO COS 17.Proper disposition of returned,previously served, 3. Management,food employee and conditional employee reconditioned&unsafe foods knowledge,responsibilities and reporting `� Time/Temperature Control for Safety IN OUT NA NO CO: 4. Proper use of restriction and exclusion 18.Proper cooking time&temperatures V 5. Procedures for responding to vomiting and diarrheal events 19.Proper reheating procedures for hot holding Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature V 6.Proper eating,tasting,drinking,or tobacco use V21.Proper hot holding temperatures 7. No discharge from eyes,nose,and mouth V 22.Proper cold holding temperatures V Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition 8. Hands clean&properly washed 24.Time as a Public Health Control;procedures&records � 9. No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed Consumer Advisory IN OUT NA NO COE 10.Adequaten shin sinks supplied andcc ssi Ie 25.Consumer advisory provided for raw/undercooked food Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO: 11.Food obtained from approved source 26.Pasteurized foods used;prohibited foods not offered 12.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 14.Required records available:shellstock tags,parasite 28.Toxic substances properly identified,stored&used destruction, Conformance with Approved Procedures IN OUT NA NO COE Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO COE 30.Pasteurized eggs used where required 43.In-use utensils:properly stored 31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled 32.Variance obtained for specialized processing methods 45.Single-use/single-service 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. Utensils,Equipment and Vending IN OUT NA NO COS control 47.All contact surfaces cleanable,properly designed, 34.Plant food properly cooked for hot holding constructed,&used 48. Warewashinq facilities:installed,maintained&used;test 35. Approved thawing methods used strips 49. Non-food contact surfaces clean 36. Thermometers provided&accurate Physical 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 51.Plumbing installed;proper backflow devices Prevention of Food Contamination IN OUT NA NO COS 52.Sewage&waste water properly disposed 38.Insects,rodents&animals not present 53.Toilet facilities:properly constructed,supplied,&cleaned 39.Contamination prevented in prep,storage&display 54.Garbage&refuse properly disposed;facilities maintained 40.Personal cleanliness 55.Physical c s installed,maintained&clean 41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use 42.Washing fruits&vegetables 60.105 CMR 590 violations/local regulations 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 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(B). Priority Pf Core Risk Factor Repeat Risk Factor LL] "1- 1 5 1 6 1 C.DeCosta Gabby Huggler-Expires Certificate#: Follow Up Required: Y Follow Up Date: FOOD SAFETY INSPECTION REPORT Page Number 2 Burtons Grill & Bar 107 TURNPIKE STREET - Unit Inspection Number Date Time In/Out Inspector Burtons Grill 3DODO 10/16/25 12:18 PM C.DeCosta NORTH ANDOVER, MA 01845 2:00 PM IN RepeatViolations Highl.............................................................................................................................................................."I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I 1ighted in Yellow 11,111 Supervision PIC present, demonstrated knowledge & performs duties 1 2-103.11 (0) Duties of Person in Charge -Establishment- Pf The employee health agreement is based on a national model and Massachusetts made an addition that includes any other diseases transmissible through food so designated in CMR 300.000 Code: The person in charge shall ensure that food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the PIC, information about their health and activities as they relate to diseases that are transmissible through food, as specified under paragraph 2-201.11(A). In accordance with Section 8-405.11 this violation must be corrected within 10 days Preventing Contamination by Hands Adequate handwashing sinks properly supplied and accessible 10 5-205.11 Using a Handwashing Sink-Warewashing - s Observed hand-wash sink filled with equipment and not able to be used for intended purpose. PIC corrected P f onsite. 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 shall be used in accordance with manufacturer's instructions. In accordance with Section 8-405.11 this violation must be corrected within 10 days Protection From Contamination Food Separated and protected 15 - Kitchen - Cos Observed raw beef(burgers)over quinoa rice that was cooling in cold holding refrigerator. The Ready to Eat Pr rice was not protected from the possible over head contamination of the raw beef. Code:Food shall be protected from cross-contamination by: (1) Separating raw animal foods during storage preparation, holding and display from: (a) Raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish or other raw RTE food such as fruits and vegetables, and(b) cooked RTE food. In accordance with Section 8-405.11 this violation must be corrected within 72 hours 16 4-601.11 (A) Equip, Food-Contact Surfaces - Prep - Pf Observed salad spinner with dirt within the perforated holes of the container of the spinner. This is a food contact surface that shall be clean to sight and touch. Code:Equipment food-contact surfaces and utensils shall be clean to sight and touch. In accordance with Section 8-405.11 this violation must be corrected within 10 days North Andover Beard of Health: 120 Main Street, North Andover, MA o18457 - 4C FOOD SAFETY INSPECTION REPORT Page Number 3 Burtons Grill & Bar 107 TURNPIKE STREET - Unit Inspection Number Date Time In/Out Inspector Burtons Grill 3DODO 10/16/25 12:18 PM C.DeCosta NORTH ANDOVER, MA 01845 2:00 PM IN RepeatViolations Highl.............................................................................................................................................................."I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I 1ighted in Yellow 11,111 16 4-501.112 Mechanical Warewashing -Sanitization Water Temp -Warewashing - Cos Observed Dish washer not sanitizing, measured at 150f degrees. Ecolab was notified and corrected violation Pf onsite. Measured at 160f degrees. Staff set up sanitizer at the 3 bay sink while the dish washer was serviced. Code: In a mechanical ware washing operation, the temperature of the fresh hot water sanitizing rinse as in enters the manifold may not be more than 194T, or less than 180T for all other machines, or less than 165T for a stationary rack, single-temperature machine. In accordance with Section 8-405.11 this violation must be corrected within 10 days Time / Temperature Control for Safety Date marking and disposition 23 3-501.17 (A)(C) Date Marking RTE Foods -On Premises Prep - Kitchen - m0 S Observed beef short ribs in a container in the walk in refrigerator that was not labeled and it is not properly P f date marked. Code:Refrigerated, RTE/TCS food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date by which the food shall be consumed, sold or discarded when held at a temperature of 41 OF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A refrigerated, RTE/TCS food ingredient or a portion of a refrigerated, RTE/TCS food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. In accordance with Section 8-405.11 this violation must be corrected within 10 days Physical Facilities Physical Facilities installed, maintained & cleaned 55 6-501.114 Unnecessary Items and Litter- Establishment - C Observed the loading dock area filled with unnecessary items and litter. Please clean and maintain area free from litter. Code: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment that is nonfunctional or no longer used and litter. In accordance with Section 8-405.11 this violation must be corrected within 90 days Area Equipment Product Notes Temps North Andover Board ofHealth: 120 Main Street, North Andover, MA o184. 78) 688-954C FOOD SAFETY INSPECTION REPORT Page Number 4 Burtons Grill & Bar 107 TURNPIKE STREET - Unit Inspection Number Date Time In/Out Inspector Burtons Grill 3DOD0 10/16/25 12:18 PM C.DeCosta NORTH ANDOVER, MA 01845 2:00 PM IN • - • - • • • - • Repeat Violations Highlighted in Yellow .............................................................................................................................................................."I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I 111,11 Kitchen I Misc. I Feta cheese I Holding I 39 OF Kitchen I I Guacomole I Holding I 41 OF Kitchen Misc. Salami Holding 41 OF Kitchen Misc. Chicken Holding 41 OF Kitchen Misc. Salmon Cooking 141 OF Kitchen Lettuce Holding 41 OF Kitchen I Misc. I Marinated beets I Holding I 40 OF Kitchen Misc. Steak tips Cooking 143 OF Kitchen Misc. Chicken Cooking 181 OF Kitchen Carmalized onions Holding 17 OF Prep Misc. Shrimp Cooking 154 OF Kitchen I Misc. I Onions I I 34 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. North Andover Board of Health: 120 Main Street, North Andover, MA o1845 (978) 688-954a