HomeMy WebLinkAboutFood Est - Burtons - Inspection - 107 TURNPIKE STREET 4/23/2026 North Andover Health Department
120 Main Street, North Andover MA 01845
Food EstablishmentInspectionReport
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Tel. (978) 688 9540 Fax (978) 688 9542
Email: twolfenden@northandoverma.gov
Name: Burtons Bar and Grill Inspection Date:04/23/2026 Number of P and PF Violations
Address: 107 Trunpike Street Time In/Out: 11:33 pm /01:15 pm (Items 1 though 29): 3
Phone: 978-688-5600 Permit No.: 52387 Number of Repeat P and PF
Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29): 0
Owner: Streetlight Ventures Type of Operation: Food Service
Person-in-charge: Janel McCarthy Type of Inspection: Routine Previous Inspection Date:
Inspector: G.Greystone Date of Re-Inspection: 05/03/2026 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-I n-Charge present, In 15 Food separated and protected Out COS
demonstrates knowledge, and 16 Food contact surface; cleaned Out cos
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 In
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
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 In Requirements for Highly Susceptble Populations
10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited n/a
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 5
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Burtons Bar and Grill Date: 04/23/2026 Page 2 of 5
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; In backflow devices
adequate equipment for 52 Sewage and waste water properly
temperature control disposed
34 Plant food properly cooked for hot n/o 53 Toilet features; properly,
holding constructed supplied,and cleaned
35 Approved thawing methods used n/o 54 Garbage and refuse properly
36 Thermometer provided and accurate Out COS 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 M 1 Anti-choking procedures in food Out
39 Contamination prevented during service establishment
food preparation,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 Out 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 M 10 Leased Commercial Kitchen
46 Gloves used properly M 11 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 and Grill Date: 04/23/2026 Page 3 of 5
DESCRIPTION OF VIOLATION
Fail Code
OBSERVATION: Unable to verify at least one employee on site at time of
inspection has a current chokesaver or CPR certification. PIC stated
their certification had expired in January and they plan to re-certify on
May 1st. PIC to ensure an establishment with a seating capacity that
conforms with M.G.L. c. 94, § 305D shall: (a) Have on its premises, while
food is being served, an employee trained in manual procedures approved
by the Department to remove food lodged in a person's throat
590.111 REGULATION: Item 57 Anti-choking (509.009 [EI ) -- Anti-choking procedures
in food service establishment
Correct On Site OBSERVATION: Observed the high temperature warewashing unit located
adjacent to the employee bathroom, that was unable to reach a plate
surface temperature of at least 160F over multiple cycles (5 cycles in
total) : T1-134.7F, T2-134.7F, T3-140.3F, T4-152. 9, T5-152 . 9. PIC to
ensure high temperature warewashing units reach a plate surface
temperature of at least 160F. PIC to wash and sanitize all dishes in
three bay sink until repairs on the unit are completed and it reaches a
plate surface temperature of at least 160F. PIC to send a copy of the
repair receipt to the North Andover Health Office upon completion of
repairs. Corrective Action: PIC reached out to their Ecolab
representative at time of inspection to request service, technician
expected to arrive later today. PIC to use three bay sink to sanitize all
dishes until the unit reaches a plate surface temperature of at least
160F. Ecolab arrived on site at conclusion of inspection and tested the
dish machine, irreversible puck reached 163.7F.
4-703.11-P REGULATION: Item 16 Food contact surface; cleaned and sanitized --
Mechanical Sanitizing, Irreversible
OBSERVATION: observed items stored in the line appetizer prep-top unit
that were maintained above 41F: Lobster Meat-45F, Pulled Pork-44F. PIC to
ensure items in cold holding are maintained at 41F or below. Corrective
Action: PIC stated the items had been in the unit for approximately one
hour, removed items from unit and placed in an adjacent cooler to rapidly
chill.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
Correct On Site OBSERVATION: Observed unit in above violation that was not equipped with
an ambient air thermometer at time of inspection. PIC to ensure all
coolers have an ambient air temperature measuring device in the warmest
part of the unit, and all warming units have an ambient air temperature
measuring device in the coldest portion of the unit. Corrective Action:
PIC placed a thermometer in unit during inspection.
4-204 .112 REGULATION: Item 36 Thermometer provided and accurate -- Thermometers,
Placement
OBSERVATION: Observed in-use utensils located on the line pass that were
stored in a Bain marie of still water that tested at 95F on inspector's
probe thermometer. PIC to ensure if in-use utensils are stored in water,
they are stored in either running water of sufficient velocity to flush
particulates to the drain or are stored in water that is maintained clean
and at 135F or higher.
3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils,
Between-Use Storage
Burtons Bar and Grill Date: 04/23/2026 Page 4 of 5
DESCRIPTION OF VIOLATION
Fail Code
OBSERVATION: PIC was unable to provide test strips that could accurately
measure the concentration of sanitizer at time of inspection: The Lactic
Acid test strips had expired 2023, PIC stated they will request more for
the Ecolab representative. Corrective Action: PIC to ensure a test kit or
other device that accurately measures the concentration in MG/L of
SANITIZING solutions shall be provided.
4-302 .14-Pf REGULATION: Item 48 Warewashing facilities installed, maintained, and
used; test strips -- Sanitizing Solutions, Testing Devices
OBSERVATION: Observed what appeared to be soil/mold build up present on
the interior of the ice machine located adjacent to the manager's office.
PIC to ensure equipment such as ice bins and BEVERAGE dispensing nozzles
and enclosed components of EQUIPMENT such as ice makers, cooking oil
storage tanks and distribution lines, BEVERAGE and syrup dispensing lines
or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a
frequency specified by the manufacturer, or (b) Absent manufacturer
specifications, at a frequency necessary to preclude accumulation of soil
or mold.
4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Ice
Machine Cleaning Frequency
OBSERVATION: Observed knives stored in the gaps between the salad prep-top
unit and the wall. PIC to ensure when not in use equipment such as knives
are stored on a clean portion of the FOOD preparation table or cooking
EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the
FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at
a frequency specified under §§ 4-602.11 and 4-702.11
3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils,
Between-Use Storage
Correct On Site OBSERVATION: Observed a metal 1/3 pan of pooled eggs/eggwash stored over
what the PIC identified as compound butter for bread in the walk-in
cooler. PIC to ensure food is arranged in equipment so that cross
contamination is prevented. Corrective Action: PIC disposed of the
eggwash and reviewed with food employees proper raw and ready to eat
storage.
3-302 .11-P REGULATION: Item 15 Food separated and protected -- Preventing cross
contamination
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.
In Compliance Observed a posted hood sticker that stated the unit was last
cleaned 2/18/2026 and is to be cleaned every 90 days.
Burtons Bar and Grill Date: 04/23/2026 Page 5 of 5
DESCRIPTION OF VIOLATION
Fail Code
In Compliance Observed: Hanwashing sinks stocked with drying provisions,
hand cleanser, signage, and hot water; PIC provided an irreversible
thermometer; [Line] "Continental" Reach-in: Sliced Tomatoes-41F,
Eggrolls-40F; Fry Station Prep-top: Raw Chicken-41F, Cooked Chicken
Wings-40F; Flat Top Cooler Drawers: Roasted Potatoes-41F; Grill Cooler
Drawers: Sirloin Steak-41F, Raw Salmon-38F; Saute Prep-top: Cajin
Alfredo-40F, Sausage-40F; Grill Lowboy: Deli Ham-41F, Raw Hamburger-40F;
Hot Holding Drawers- Mashed Potatoes-135F; Chicken Breast Final Cooking
Temperature-169F; Sanitizer Bucket: 700ppm (Lactic Acid) on inspector's
test strips; Salad Prep-top: Feta-41F, Halved Cherry Tomatoes-40F;
Dressing Lowboy: Grilled Chicken-41F; Soup Warmer: Clam Chowder: 164F;
Service Bar Lowboy: Whole Milk-41F; Glass Warewashing Unit: 100ppm
(chlorine) , test strips expire 8/1/2027; Cheese Sauce in cooling since
11:30am, in ice bath-52F; Three Bay Sink: 200ppm (quat) , test strips
expire-8/15/2027; Walk-in Cooler: Sirloin Steak-40F, Piccata Sauce-39F