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HomeMy WebLinkAboutMiscellaneous - 490 MAIN STREET 4/30/2018 (6) Sal' s Pizza Design Lay-Out 4AO tAAIfJ t r. DelleChiaie, Pamela Subject: Food/Agenda- BOH Meeting-Sal's Pizza Location: Town Hall-7 p.m. ' Start: Thu 5/28/2009 12:00 AM End: Fri 5/29/2009 12:00 AM Show Time As: Free Recurrence: (none) ------------ From: Sawyer,Susan Sent: Monday,April 13, 200911:38 AM To: DelleChiaie, Pamela Subject: FW: meeting-Sal's Pizza Official request From: Christopher D. Smith [mailto:csmith@sals-pizza.com] Sent: Friday, April 10, 2009 4:44 PM To: Sawyer, Susan; Sal Lupoli Subject: Re: meeting - Sal's Pizza Susan- As follow up to your earlier conversation with Sal, we would like to re-schedule our appearance with the Board to May 28th. In the meantime, we have rolled out a new procedure and plan to continue modification over the coming days/weeks in order to achieve our ultimate goal. Thank you for your understanding. Chris Sal's Pizza Vice President i Grant, Michele From: Sawyer, Susan Sent: Wednesday, May 13, 2009 1:23 PM To: Christopher D. Smith; Sal Lupoli Cc: DelleChiaie, Pamela; Grant, Michele Subject: RE: BOH meeting Hello Chris, I was wondering if you have determined what you feel are the best methods, have you also made the subsequent changes/requests to the approved variance? If so, I would like to take a look at it before we talk. I have some time next Tuesday afternoon. Meeting would be a positive thing, but it is most important to get the paperwork to my administrative assistant prior to the deadline. Thank you Susan From: Christopher D. Smith [mailto:csmith@sals-pizza.com] Sent: Wednesday, May 13, 2009 12:58 PM To: Sawyer, Susan; Sal Lupoli Cc: DelleChiaie, Pamela Subject: Re: BOH meeting Susan- We are very excited about the changes that we have made in conjunction with Advanced Labs at the North Andover store. They have been in place for some time now is going very well. Would it be possible to spend a few minutes with you to review?? Thanks in advance. Chris Sal's Pizza Vice President Business Development 354 Merrimack Street Lawrence, Mass 01843 Office: 978.681.7777 Cell: 978.729.4682 -----Original Message---- From: Sawyer, Susan To: Sal Lupoli ; Christopher D. Smith Cc: DelleChiaie, Pamela Sent: Tuesday, May 12, 2009 3:34 PM Subject: BOH meeting Hello Sal, I was wondering how the changes have been going at the North Andover store.Will you be submitting any request to the board in regards to modifications to the approved variance to use TPHC.We send out the information one week prior to the members to give them time to review it before the meeting so we would need it by Wed. May 20th to make it into the packets. Otherwise you can present it at the meeting. Thank you 1 DelleChiaie, Pamela From: Sawyer, Susan Sent: Monday, May 18, 2009 8:31 AM To: . Christopher D. Smith; Sal Lupoli Cc: DelleChiaie, Pamela; Grant, Michele Subject: RE: BOH meeting It is Monday, May 18th and I have just opened your email. We will look this information over and get back to you as soon as we can. Thank you, Susan From: Christopher D. Smith [mailto:csmith@sals-pizza.com] Sent: Thursday, May 14, 2009 4:08 PM To: Sawyer, Susan; Sal Lupoli Cc: DelleChiaie, Pamela; Grant, Michele Subject: Re: BOH meeting Susan- As a follow up to our meeting dated April 7, 2009 and correspondence below, we have formally instituted a HACCP plan specifically related to the existing variance. As indicated, we hired an independent consultant(Advanced Food Labs-AF Labs)to design the program. AF Labs facilitated the training program in N. Andover and has implemented a review/audit of this plan on a monthly basis and more frequently depending on the findings. I have also enclosed a copy if the engagement letter from AF Labs and the HACCP plan that is currently in place. The training/checklists for the North Andover store are also attached. Please keep in mind that this is not meant to be a change of the existing variance, only additional layers of training and monitoring to enusre that the said variance is in compliance. In addition, Sal's Pizza has instituted an incentive program recommended by the N. Andover Health Department that will reward the management team up to$250 for every Audit that successfully passes. Please let me know if you have any questions or comments. I would still like to get together next Tuesday afternoon to discuss. Thanks in advance. Chris Sal's Pizza Vice President Business Development 354 Merrimack Street Lawrence, Mass 01843 Office: 978.681.7777 Cell: 978.729.4682 -----Original Message---- From: Sawyer, Susan To: Christopher D. Smith ; Sal Lupoli Cc: DelleChiaie, Pamela ; Grant, Michele Sent:Wednesday, May 13, 2009 1:22 PM Subject: RE: BOH meeting Hello Chris, 1 I was wondering if you have determined what you feel are the best methods, have you also made the subsequent changes/requests to the approved variance? If so, I would like to take a look at it before we talk. I have some time next Tuesday afternoon. Meeting would be a positive thing, but it is most important to get the paperwork to my administrative assistant prior to the deadline. Thank you Susan From: Christopher D. Smith [mailto:csmith@sats-pizza.com] Sent: Wednesday, May 13, 2009 12:58 PM To: Sawyer, Susan; Sal Lupoli Cc: DelleChiaie, Pamela Subject: Re: BOH meeting Susan- We are very excited about the changes that we have made in conjunction with Advanced Labs at the North Andover store. They have been in place for some time now is going very well. Would it be possible to spend a few minutes with you to review?? Thanks in advance. Chris Sal's Pizza Vice President Business Development 354 Merrimack Street Lawrence, Mass 01843 Office: 978.681.7777 Cell: 978.729.4682 -----Original Message---- From:Sawyer. Susan ., To: Sal Lupoli ; Christopher D. Smith Cc: DelleChiaie, Pamela Sent: Tuesday, May 12, 2009 3:34 PM Subject: BOH meeting Hello Sal, I was wondering how the changes have been going at the North Andover store.Will you be submitting any request to the board in regards to modifications to the approved variance to use TPHC.We send out the information one week prior to the members to give them time to review it before the meeting so we would need it by Wed. May 20th to make it into the packets.Otherwise you can present it at the meeting. Thank you Susan Internal Virus Database is out-of-date. Checked by AVG. Version: 7.5.557/Virus Database: 270.12.11/2089 -Release Date: 4/30/2009 5:53 PM Internal Virus Database is out-of-date. Checked by AVG. Version: 7.5.557/Virus Database: 270.12.11/2089 -Release Date: 4/30/2009 5:53 PM 2 DelleChiaie, Pamela From: Sawyer, Susan Sent: Tuesday, May 12, 2009 3:34 PM To: Sal Lupoli; 'Christopher D. Smith' Cc: DelleChiaie, Pamela Subject: BOH meeting Hello Sal, I was wondering how the changes have been going at.the North Andover store.Will you be submitting any request to the board in regards to modifications to the approved variance to use TPHC.We send out the information one week prior to the members to give them time to review it before the meeting so we would need it by Wed. May 20th to make it into the packets.Otherwise you can present it at the meeting. Thank you Susan 1 DelleChiaie, Pamela From: Christopher D. Smith [csmith@sals-pizza.com] Sent: Wednesday, May 13, 2009 12:58 PM To: Sawyer, Susan; Sal Lupoli Cc: DelleChiaie, Pamela Subject: Re: BOH meeting Susan- We are very excited about the changes that we have made in conjunction with Advanced Labs at the North Andover store. They have been in place for some time now is going very well. Would it be possible to spend a few minutes with you to review?? Thanks in advance. Chris Sal's Pizza Vice President Business Development 354 Merrimack Street Lawrence, Mass 01843 Office: 978.681.7777 Cell: 978.729.4682 ---Original Message---- From: Sawyer, Susan To: Sal Lupoli ; Christopher D. Smith Cc: DelleChiaie, Pamela Sent: Tuesday, May 12, 2009 3:34 PM Subject: BOH meeting Hello Sal, I was wondering how the changes have been going at the North Andover store.Will you be submitting any request to the board in regards to modifications to the approved variance to use TPHC. We send out the information one week prior to the members to give them time to review it before the meeting so we would need it by Wed. May 20th to make it into the packets.Otherwise you can present it at the meeting. Thank you Susan Internal Virus Database is out-of-date. Checked by AVG. Version: 7.5.557/Virus Database: 270.12.11/2089 - Release Date: 4/30/2009 5:53 PM i Business Development 354 Merrimack Street Lawrence, Mass 01843 Office: 978.681.7777 Cell: 978.729.4682 ----- Original Message ----- From: Sawyer, Susan To: Sal Lupoli Cc: Christopher D. Smith Sent: Tuesday, April 07, 2009 8:14 AM Subject: RE: meeting - Sal's Pizza Sal, I just received your message and Chris's phone message about this AM. 9:30 would work for me. If you can get back to me as soon as you can, so I have time to give Mark Rees a call I would appreciate it. Thank you Susan From: Sal Lupoli [mailto:slupoli@sals-pizza.com] Sent: Monday, April 06, 2009 5:52 PM To: Sawyer, Susan Cc: 'Christopher D. Smith' Subject: RE: meeting - Sal's Pizza How does tomorrow at 9:30 work for you?? Thanks Sal 2 -----Original Message----- From: Sawyer, Susan [mailto:ssawyer@townofnorthandover.com] Sent: Monday, April 06, 2009 1:16 PM To: Sal Lupoli Subject: meeting Sal, Mark would like us to set up the meeting convenient for you and I. He will try to attend as well. I assume you received my phone message on Friday. Tomorrow, Tuesday 4/7, is a good day. Do you have any time available? Susan No virus found in this incoming message. 9 Checked by AVG. Version: 7.5.557 /Virus Database: 270.11.45/2045 - Release Date: 4/7/2009 6:41 AM FW:meeting-Sal's Pizza 3 Store Checklist EMPLOYEE COACH DATE ORIENTATION TRAINED COACHED 1. ORIENTATION (1 Overview of Business (2)HR Guidelines 3) Performance Expectations (4) Product Description (5) Process/Production Flow 6) Rules/Regulations 7 Commissary (8) Food Safety Management Principles (9) Cleaning Procedures (10) Maintenance BASIC SERVICE U. CUSTOMER SERVICE 1 Greeting Customers (2) Quality Control (3) Phone Etiquette (4) Taking/Handling Order (5) Serving Customers on Time 6 Accommodate Customers (7)Handing Out Correct Orders (8) If Issues Arise Bring Them to the Manager (9)Present a Clean Environment (10) Present a Clean Workforce (Dress Code)/ Self Hygiene IIA. FOOD PREPARATION 1)Pizza (2) Calzones 3) Salzones (4)Dough (5) Sauce (6) Cheese (7)Toppings (Meat/Vegetables) 8 Salads/Dressings (9)Bakery (10) Breads 2 ORIENTATION TRAINED COACHED. IIA.FOOD PREPARATION CONTINUED (11) Sandwiches IIB. FOOD PROCEDURES (1) Date all Food Products (2)Food Handling PIZZA (1)Proof Dough (2) Stretch Dough (3) Sauce (4) Cheese (5) Toppings (Meat/Vegetables) (6) Cooking (7) Cutting (8)Handling (9) Packaging (10) Cleanu CALZONES (1)Heating (2) Cutting (3) Handling (4) Presentation (5)Packaging (6) Storing (7) Cleanu SALZONES (1) Proof Dough (1) Stretch Dough (2) Sauce (3) Cheese (4) oppings (Meat/Vegetables) (5) Cooking (6) Cutting 7 Handling (8) Packaging (9) Cleanup DOUGH (1) Proof (2) Handling (3) Cleanup SAUCE (1) Mixing (2) Storing (3) Cleanup CHEESE (1) Shred (2) Storing (3) Cleanup 3 ORIENTATION TRAINED COACHED IIB. FOOD PROCEDURES CONTINUED SALADS/DRESSING 1) Wash Lettuce and Vegetables (2) Cutting (3) Mix Dressings_ (4) Packaging (5)Package Dressing 6) Cleanup BAKERY (1) Presentation (2)Handling (3) Up selling SODA (1) Fill Machine (2) Rotate Product (3) Face-off SERVICE STATION 1 Fill Forks/Knives/Spoons 2) Check Napkins (3) Check Straws 4) Make Sure to Keep Containers Clean (5) Serving Trays Clean and Stock ROTATION 1) Dough (2) Sauce (3) Cheese (4)Vegetables (5) Meat III. EQUIPMENT TRAINING (1) Oven (2) Cash Register 3) Slicer 4 Slice Oven (5) Steam Table (6) Walk-In Freezer(UA) (7) Walk-In Refrigerator(UA) (8) Refrigerator IIIA. CLEANING (1) Oven (inside and out) (2)Refrigeration (3) Freezer (4) Counters (5) Tables (6) Glass (7) Dishes (8) Windows 4. ORIENTATION TRAINED COACHED IIIA. CLEANING CONTINUED (9) Bathrooms JI 0) Dining Room (11) Slicer (12) Sinks (13) Steam Table (14) Slice Oven (15) Soda Machine (16) Ceilings (17) Walls (18) Dum ster Area 19)Parking Lot (20) Entrance Way IV. INVENTORY IVA. Night Inventory (1) Commissary and Bakery IVB. Natco Inventory (2) Order Pa er Goods Every Week IVC. End of the Month Inventory (1)Final Count on What is Left in the Store (2) Inventory/Product Control IVD. Spot Check IVE. MAINTAINING QUALITY and CONSISTENCY (1) Review Procedures (2)Review Food Pre (3) Review Customer Service NOTES: , 1 Store Detail L Orientation (1) Overview of Business • Family tradition • Philosophy of the business • Retail business • Wholesale business • 2 year business strategy (2)HR Guidelines • Checklist of what needs to be filled out • Fill out insurance forms • Fill out W-2 forms • Fill out emergency contact info • Fill out time cards • Fill out sexual harassment policy • Fill out confidentiality statement • Info on break schedules (3) Performance Expectations • Attendance—If you can't report make sure to call in .� • Report to work on time and punch in O Product uct Description • Know ingredients for all food products (5) Process/Production Flow • In the morning come in and get everything ready for the day. • Make the pizzas for the counter • When an order comes in, write it down. Send it to the pizza counter. The pizza gets made for take out put in box, and then put on rack for customer. For eat in call out order when ready. (6) Rules/Regulations • Dress code • Always wear aprons • If you have long hair pull it back • Wear hats • No facial piercing • Cover tattoo 2 1. Orientation Continued (7) Commissary • Franchisees pick up orders each morning • Put in order each night for bakery and commissary (8) Food Safety Management Principles Person in charge should be certified in food safety • Wash your hands before touching food Employee bathrooms(wash hands after use) • Self hygiene • Wear gloves • . Clean workspace • Refrigerate food products after use • Date all food products (9) Cleaning Procedures • Clean all equipment • Clean all tables • Clean dining area (10)Maintenance • Check fire alarms • Check for small maintenance jobs Basic Service II. Customer Service (1) Greeting Customers • Be polite • Be knowledgeable • Small talk • Friendly/Personable (2) Quality Control • Consistency • Pizzas that go out on the counter are thrown away at 3 o'clock. The process is started again until 7 o'clock. After 7pm only 1 or 2 pizzas are made for the counter 3 II. Customer Service Continued (3) Phone Etiquette • When answering phone use the city name • Know prices • Know ingredients • Be polite (4) TakingtHandling Order Counter Service • Speak clearly • Know the menu • Know the prices • Pay attention to detail • Take order • Tell the customer how long the order will take • Make order • Cashier Hand out correct order Call in Service • Speak clearly • Know the menu o Know the prices • Pay attention to detail • Take down name • Tell the customer how long the order will take • Make order • Store order • Cashier • Hand out correct order (5) Serving Customers on Time • Make sure to get out order in allotted time (6) Accommodate Customers • If the ingredients are in the store then make anything the customer wants (7) Handing out Correct Orders • When handing out order call out name and tell them what you are handing them (8) If Issues Arise Bring Them to the Manager • Let the manager handle all issues 4 II. Customer Service Continued (9) Present a Clean Environment • Make sure everything is clean (10) Present a Clean Workforce • Clean clothes • Wash your hands • Pull hair back • Wear hats IIA. Food Preparation (1) Pizza • Cook- Cheese Pizza 8-8 1/2 minutes at 550° add 1-1 %minutes for toppings • Proof dough if not proofed • Know how to handle small, cold,or blown dough • Stretch dough flour surface and dough • Sauce- stir it if thick add water • Cheese- shred (2) Calzones • Refrigerate • Display • Heat for 5 minutes • Cooked at 550° (3) Salzones • Salzone pan • As long as you have the ingredients you can make it • Cook for 12 minutes • Cooked at 550° • Use American cheese • No sauce unless parmesan • Serve sauce on side (4) Dough • Proof dough if not proofed • Know how to handle small,cold, or blown dough • Stretch dough flour surface and dough (5) Sauce • Stir sauce if thick, add water 5 IIA.Food Preparation Continued (6) Cheese • Shred (7A)Toppings (Meat) • Keep refrigerated at all times • Received all sliced • Bacon pre cooked • Meat stick slice at stores • Steak- cook at stores • Chicken-comes sliced and frozen • Sausage-comes sliced • Cook pizzas with toppings for at least 9 minutes at 5501 (7B)Toppings (Vegetables) • Spinach-comes frozen must defrost then squeeze water out • Tomatoes slice by hand • . Cook pizza with vegetables a little longer then meat toppings because the water from the vegetables seeps out (8) Salads/Dressings • Wash everything • Lettuce • Cabbage • Cucumbers • Red onions • Green peppers • Tomatoes • Olives • Carrots Dressings • House Italian • Made in the commissary • Separate and mix using a hand mixer (9) Bakery Display • Rotate • Sample or throw out old products (10)Breads • Keep containers closed so no air gets in 6 IIA. Food Preparation Continued (11) Sandwiches Ham, Turkey,Roast beef • 7 oz of meat • American or Provolone Cheese Italian • Provolone • Salami • Capricola • Mortadella • Combined 9 oz of meat IIB.Food Procedures • Date all food products • Food handling Pizza • Proof dough-Proof dough if not proofed • Stretch dough- Stretch dough flour surface and dough • Sauce- 10-12 oz • Cheese- 8-10 oz • Toppings (Meat/vegetables)- Cover top of pizza • Cooking- 8-8 1/2 minutes at 550° add 1-1 %2 minutes for toppings • Cutting- Cut into 8 equal slices • Handling-Use gloves • Packaging- Put into pizza box • Cleanup- Scrape down work surface Calzones • Heating-Heat for 5 minutes at 550° • Cutting- Cut into equal slices • Handling- Use gloves • Packaging- Wrap up • Storing-Keep refrigerated • Cleanup-Wipe down work area 7 IIB. Food Procedures Continued Salzones • Proof Dough- Proof dough if not proofed • Stretch Dough- Stretch dough flour surface and dough, place in salzone pan • Sauce-No sauce unless.it is a parmesan, serve sauce on the side • Cheese-Use American cheese 4-5 oz • Toppings(Meat/vegetables)- Cover with 1 layer of toppings • Cooking- Cook for 12 minutes at 550° • Cutting-cut into equal slices • Handling-Use gloves • Packaging-Put into a box • Cleanup-wipe down work area Dough • Proof-Proof dough if not proofed • Handling-Know'howto handle small, cold, or blown dough, stretch dough flour surface and dough • Cleanup- Scrape down work area Sauce • Mixing- Stir it if thick add water Storing-refrigerate • Cleanup-wipe down work area Cheese • Shred-break apart cheese if there are any clumps • Storing-keep refrigerated • Cleanup-Wipe down work area Salads/Dressings • Wash lettuce and vegetables-wash all lettuce and vegetables • Cutting-do not cut, shred lettuce • Mix dressings- House Italian, Separate and mix using a hand mixer • Packaging-put into containers Garden Salad o Lettuce o Sprinkle cabbage on top o 3 pieces of cucumber o 3 slices of pepper o Sprinkle onions o 3 tomato wedges o Sprinkle grated carrots o Sprinkle black olives 8 IIB. Food Procedures Continued Greek Salad o Same as above add: o Calamata olives o Feta cheese o Pepperoncinis • Package dressings- dressing on the side • Cleanup Bakery • Presentation- check if product looks good and not crushed • Handling- use gloves,place into bag gently • Up selling—when customer gives there order ask if they would like any pastry Soda • Fill machine-keep the machine filled • Rotate product-put the new product in back • Face-off-keep all labels facing forward Service station • Fill Forks/Knives/Spoons keep filled • Check Napkins- check dispenser if it is-getting low • Check Straws-keep filled • Make Sure to Keep Containers Clean • Serving Trays Clean and Stock Rotation • Dough • Sauce • Cheese • Vegetables • Meat III. Equipment Training Oven • First person in turn on oven • Spin shelves • If pilot goes out light pilot • Shelve switch 9 III. Equipment Training Continued Cash Register • Change tape • Every morning count the bank • Sal's—300 • Mary's- 200 Slicer • For ham,turkey, and roast beef cut at 7-8 thickness Slice Oven • Clean everyday • Heat 1-2 minutes • Temperature depends on machine Steam Table • Fill unit with water in the morning • Turn to high • Once hot lower temperature to medium • Maintain cleanliness throughout the day Walk in Freezer/Refrigerator • Make sure not above 41° or below 35° • Clean Refrigerator • Used under table to keep toppings cold IIIA. Cleaning Oven (inside and out) • Scrape and sweep oven(wipe outside of oven with shimmer) • Watch for flour buildup on oven • Vacuum inside oven floor and panels Refrigeration • Clean under the table fridge (all glass and inside as well) • Clean all racks, shelves,walls, and floors (special attention to corners) • Clean vents and condensers inside and behind all refrigerators Freezer • Clean all racks, shelves, walls, and floors (special attention to corners) • Defrost and clean out freezer once a month • Clean vents and condensers inside and behind all refrigerators 10 IIIA. Cleaning Continued Counters • Watch for flour buildup on counters • Wipe them regularly Tables • Watch for flour buildup on tables • Wipe them regularly • Wipe tables and chairs (use sanitizer not windex) • Wipe table stands and walls.behind them(level tables) Glass • Wash andwipe off all glass and wood(pizza display and bakery) Dishes • Wash all dishes Windows • Clean windows use windex • Clean window sills Bathrooms • Sinks (wipe all fixtures) • Toilets, wipe inside and out of bowls (use gloves) • Walls and corners • Floors (sweep and mop behind toilet too) • Wash mirror(use windex not sanitizer) • Fill paper towels,toilet paper and soap dispensers Dining Room • Wipe down emergency lights and fixtures • Wipe down fire extinguishers • Clean trash barrels inside and out. Empty twice a day • Sweep and mop floor(Special attention to corners, baseboards, and tile) • Napkins,utensils, shakers (clean and fill after lunch and e.o.n) • All doors and emergency exits • Slice table, wipe down after lunch and during dinner • Wipe down pizza table during course of the day and night Slicer • Wipe down blade • 11 IIIA. Cleaning Continued Sinks • 3 bay sink, always wipe down fixtures and walls • Mop Sink Steam Table • Maintain cleanliness throughout the day • After lunch clean • After dinner time clean Slice Oven • Scrape and sweep oven(wipe outside of oven with shimmer) • Watch for flour buildup on oven • Vacuum inside oven floor and panels Soda Machine • Clean the bottom vent, top light, doors,and glass Ceilings • Ceiling fans and tiles (replace if stained) grids for heat-and a/c Walls • Wipe down walls &paneling Dumpster Area • Clean in and around dumpster area Parking Lot • Pick up trash& glass • Sweep area in front of doors • Flower beds pick up trash and glass Entrance Way • Clean glass doors • Wipe handles of doors • Sweep door mats • Wipe up any water on floor 12 IV. Inventory IVA. Night Inventory Commissary and Bakery • Put in your order that you will need for the next day IVB. Natco Inventory • Order Paper Goods Every Week IVC. End of the Month Inventory • Final Count on What is Left in the Store • Inventory/Product Control IVD. Spot Check • Managers from corporate office visit each store and check inventory levels IVE. Maintaining Quality and Consistency Review Procedures • Check if all product is dated • Check that proper steps are being taken Review Food Prep • In the morning check if everything is ready to go for the day Review Customer Service. • Accommodate customers • Be friendly • If you have the ingredients make it r Town of North Andover �40RTH OFFICE OF 0�0y'"`° ''',tio COMMUNITY DEVELOPMENT AND SERVICES p 30 School Street ". North Andover,Massachusetts 01845 WILLIAM J. SCOTT ,/ -:; SSACNUSE� f Director 3Q September 28, 1998 Mr. Salvatore Lupoli Sal's Just Pizza 29 North Broadway Salem,NH 03079 Re: Sal's Just Pizza- Site Plan Approval Dear Mr. Lupoli, As you approach the completion of the Sal's Just Pizza project, I would like to remind you of the Planning Board conditions that must be met prior to occupancy as set forth in the site plan approval issued on March 7, 1997. I have attached a copy of the approval with those conditions highlighted. If you have any questions or need additional information please coo not hesitate to contact me at 688-9535. Very truly yours, Kathleen Bradley Colwell Town Planner CC. W. Scott, Dir. CD&S R Nicetta, Building Inspector BOARD OF APPEALS 688-9541 BUILDING 688-9545 CONSERVATION 688-9530 HEALTH 688-9540 PLANNING 688-9535 own of North Andover OFFICE OF COMMUNITY DEVELOPMENT AND SERVICES A CY 146 Main Street • -i x North Andover, Massachusetts 01845 MAR �,95�`,;,s" t WILLIAM J. SCOTT Ava"Z�4-- SACHU Director '1$wa Clerk NOTICE OF DECISION z Any appeal shall be filled -+ r,rn within (20) days after the T'-Is tocortfYthdtt"*(20)days have.elapsed from dace of derision ftW ice-D date of filling this Notice •,�iu,outfiling danWN& in the Office of the Town Clerk. ;cs .Bradshaw rn Town Clerk Date March 4, 1997 Date of Hearing 12/3/96, 12/17/96,1/7/97 1/21/97, 2/18/97 00 00 Petition of Sal's Just Pizza C; Z� Premises affected Intersection of Main Street, Park Street, Chickering Road in the G-B Zoning District Referring to the above petition for a special permit from the requirements of the North Andover Zoning Bylaw Section 8.3 SO as to allow to construct a one story, 2300 SF building to be used as a restaurant at the intersection of Main Street, Park Street, and Chickering Road After a public hearing given on the above date, the Planning Board voted to APPROVE the Special Permit based upon the following conditions: Signed %�- CC: Director of Public Works Joseph V. Mahoney, Chairman Building Inspector Natural Resource/Land Use Planner _Richard Rowen, Vice Chairman Health Sanitarian Z Assessors Alison Lescarbeau, Clerk . Police Chief =r Fire Chief Richard Nardella ; Applicant b, Engineer John Simons File CD Interested Parties Planning Board BOARD OF APPEALS 688-9541 BUU-DING 688-9545 CONSERVATION 688-9530 HEALTH 688-9540 PLANNING 683-9535 <ZAI pv-% y* e a This decision shall be recorded at the Essex North Registry of Deeds and a certified co of the decision delivered to the Planning Staff. 4. Prior to verification of the Certificate-of Occupancy: a) The applicant must submit a letter from the architect or engineer of the prolee�t stating that the building, signs, landscaping, lighting and site layout substantially co' r ly with the plans referenced at the end of this decision as endorsed by the Planning Board. b) All artificial lighting used to illuminate the site shall be approved by the Planning Staff. All lighting shall have underground wiring and shall be so arranged that all direct rays from such lighting falls entirely within the site and shall be shielded or recessed so as not to shine upon abutting properties or streets. The site shall be reviewed by the Planning Staff. Any changes to the approved lighting plan as may be reasonably required by the Planning Staff shall be made at the owner's expense. c) The building must have commercial fire sprinklers installed in accordance with the North Andover Fire Department. 5. Prior to the final release o secunty: a) The site shall be reviewed by the Planning Staff. Any screening as may be reasonably required by the Planning Staff will be added at the applicant's expense. b) A final as-built plan showing the.location of all on- site utilities, structures, curb cuts, parking spaces and drainage facilities must be submitted to and reviewed by the • Planning Staff and the Division of Public Works. ,r 6. An stockpiling of materials V Y kp� � g (dirt, wood, construction material, etc.) must be shown on a plan and reviewed and approved by the Planning Staff. Any approved piles must remain covered at all times to minimize any dust problems that may occur with adjacent properties. Any stock piles to remain for longer than one week must be fenced off and covered. 7. Any plants, trees or shrubs that have been incorporated into the Landscape Plan approved in this decision that die within one year from the date of planting shall be replaced by the owner. 8. The contractor shall contact Dig Safe at least 72 hours prior to commencing any excavation. 9. Gas, Telephone, Cable and Electric utilities shall be installed as specified by the respective utility companies. i 10. All catch basins shall be protected and maintained during construction with hay bales to prevent siltation into the drain lines. 11. No open bunging shall be done except as is permitted during burning season under the Fire Department regulations. 12. No underground fuel storage shall be installed except as may be allowed by �Town Regulations. 3 icX10� CC P nnv�- ��Sa vcc� opki0evef,n3 I.( XVW dwYI �' 140 RT" tV ot 741 7° JOYCE Bf?AC`IiAW TOWN CLERK NORTH ANDOVER �1SSACHUS tty i ZZ {{ TOWN OF NORTH ANDOVER SEP G3 MASSACHUSETTS BOARD OF APPEALS Any appeal shall be filed within(20)days after the date of filing of this notice in the office of the Town Clerk. NOTICE OF DECISION PROPERTY: 490 Main St./476 Chickering Rd. a/k/a(Sal's Pizza) NAME: James J. Nassar DATE: 9/10/98 ADDRESS: 57 Old Village Lane, No. Andover PETITION: 026-98 d/b/a 478 Chickering Rd., North Andover, MA HEARING: 8/11/98&9/8/98 The Board of Appeals held a regular meeting on Tuesday evening,September 8,1998 upon the application of James J.Nassar,Jr.,57 Old Village Lane,North Andover,dib/a 478 Chickering Rd,as a party aggrieved for review of a decision/determination made by the Building Inspector,or other authority,dated June 15,1998,regarding Mass General Law Ch.40,s.7,for property located at 490 Main st./476 Chickering Rd.,North Andover. The following members were present:William J.Sullivan,Walter F.Soule,Raymond Vivenzio,John Pallone, Ellen McIntyre. The hearing was advertised in the Lawrence Tribune 7/28198$8/4198 and all abutters were notified by regular mail. Upon a motion made by Raymond Vivenzio,and seconded by John Pallone,the Board of Appeals unanimously voted to uphold the Building Commissioner's decision and DENY the petition of the party aggrieved based on the following. There is insufficient evidence of any violations:1. The building is a one story as constructed with a mansard roof,including false dormers,for esthetic purposes,to enclose the mechanical equipment,and as such is not in violation. This fact was verified by the Town Planner,by a site visit, on September 7,1998. 2. Eaves are covered by Section 7.3 of the North Andover Bylaw,under yard setbacks and the mansard roof as constructed is not in violation. 3. The change,in stairwell foundation,adjacent to petitioner's property line was authorized by the Town Planner,as a minor adjustment to site plan review process,and as such is not a violation. 4. The roof eaves,referred to in his brief by the petitioner's agent(State Building Code)Chapter 12,Section 13.4)does not apply. State Building Code,Chapter 12 pertains to interior environment-courtyards both inner or outer. 5. The roof eaves,referred to in his brief by petitioner's agent(State Building Code, Chapter 32,Section 03.3)does not apply. State Building Code,Chapter 32-pertains to public right of way. This section.03.3 is for eaves at least 12 feet above the curb level over a public right of way. The building as constructed has a side wall height of 10 feet,4 inches on private property. This building is not on the property line and as such does not overlap a public right of way and is not a violation. Voting in favor of the denial:William J.Sullivan,Walter F.Soule,Raymond Vivenzio, John Pallone,Ellen McIntyre. BOARD OF AP E S w , William J.Sul roan,Chairman Zoning Boar of Appeals decoct/9 DelleChiaie, Pamela From: ra , Michele Sent: Tuesday, December 09, 2008 8: AM To: jbevilacqua@sals-pizza.com; Sa er, Susan; DelleChiaie, Pamela Subject: RE: Sal's Pizza t Hi Joe, There are classes at Northern Essex Community College at 1600 Osgood St. in North Andover. There are many others as well.You can simply go on line and plug in Food Handlers Certificate. Please get the other North Andover manager into the class and they will give you a confirmation,which we will need a copy of followed by a copy of the Serve Safe Certificate. Thanks Michele E. Grant North Andover Health Dept. From:jbevilacqua@sals-pizza.com [mailto:jbevilacqua@sals-pizza.com] Sent: Monday, December 08, 2008 4:14 PM To: Grant, Michele Subject: Re: Sal's Pizza Inspector Grant, After speaking with you this morning I would like the additional information regarding the Sery Safe class. Thanks, Joe Bevilacqua Sal's Pizza -----Original Message----- From: Grant. Michele To:jbevilacgua(a�sals-pizza.com Sent:Wednesday, December 03, 2008 9:15 AM Subject: RE: Sal's Pizza Good Morning Joe, The Town of North Andover requires all restaurants to have 2 Food Handier Certificates.These are Certified people that are working for this restaurant at the time of renewal. If you have any questions please email me or call me at 978-688-9540 Michele E. Grant Health Officer Town North Andover From:jbevilacqua@sals-pizza.com [mailto:jbevilacqua@sals-pizza.com] Sent: Tuesday, December 02, 2008 4:49 PM To: Grant, Michele Subject: Sal's Pizza Hi Inspector Grant, 1 V rr,w�111111 I turned in my renewal applications for Sal's Pizza, but didn't have the servsafe certificates on me. I was given your card for when I had them. I tried faxing them over to you today, but they would not go thru. I have scanned and attached them to this email. if you need anything else please call at(603)479-9500. Thanks, Joe Bevilacqua Sal's Pizza No virus found in this incoming message. Checked by AVG-h_ttp://www.ava.com Version: 8.0.176/Virus Database: 270.9.13/1825 - Release Date: 12/2/2008 8:44 PM 2 Grant Michele From: jbevilacqua@sats-pizza.com Sent: Tuesday, December 02, 2008 4:49 PM To: Grant, Michele Subject: Sal's Pizza Attachments: Certificates.PDF Hi Inspector Grant, I turned in my renewal applications for Sal's Pizza, but didn't have the servsafe certificates on me. I was given your card for when I had them. I tried faxing them over to you today, but they would not go thru. I have scanned and attache them to this email. if you need anything else please call at(603)479-9500. Thanks, Joe Bevilacqua Sal's Pizza ( G 1 JUST PIMA RECEIVED 02191,, North Broadway alem NH 03079 AUG 12 2005 (603)894-7396 Fax (603)8947054 TOWN OF NORTH ANDOVER HEALTH DEPARTMENT ACTION RESPONSE TAKEN FOR SAL'S PIZZA 490 MAIN ST. N ANDOVER 1. As a result of protection from contamination all food and farm products are to be 6"from floor. We have contracted Tiger Refrigeration and Equipment Supplies in Chelsea, Massachusetts,where we have an account,and ordered washable—refrigerated racks to go into the cooler. The racks are specific to walk-ins in that they are coated with a washable epoxy so they will not rust. Additional racks were ordered for paper products so the excess will not be below 6"from the floor. The company phone number is 617- 389-2900. 2. Time/Temperature controls As a result of the inspection we were told of 2 issues in this category. • The first issue was in some refrigeration.There were no existing thermometers. This was noted and discussed and new thermometers were ordered from Tiger Refrigeration,and will be placed in the appropriate coolers/refrigeration units. • The second issue was time/temperature as a control in regard to fresh pizzas following the variance that was issued. Our recommendation is several ideas. First,we had a team meeting to discuss the proper procedures. To explain why the erasable chalkboard had to be specific and in order as it related to the fresh pizzas coming out. What we observed or the thoughts that the kids asked were;the pizzas that we sell don't last more then 30 minutes after they come out, and after 3 o'clock we throw all pizzas out that are on the counter and start over again. Start process again at 7 pm. After 7pm only 1 or 2 pizzas are made for the counter. PROBLEMS FOUND: As pursuant to a call from Michelle Grant from the North Andover Health Department on July 29th 2005, I, Salvatore Lupoli, owner of Sal's Just Pizza was informed by Michelle Grant that an inspection took place on July 15th 2005 and the following items were reported. 1. Protection from contamination A) Keep all food and paper products 6" above floor. 2. Time/Temperature Controls A) Needed two working thermometers in all refrigeration. B) Using time as a control must have proper procedure being followed as pursuant to variance. The reason that I asked the kids for their response to that issue was that I needed to understand their thoughts. As a result of this we are setting up 3 meetings, 2 during the week (9:30 am on the 24th and 25th) and one weekend (27th of August). At these meetings we will review with the entire store help and the reason we are having 3 days of training is to make sure we hit everyone on every shift. If the North Andover Health Department would like to visit and critique our meeting this would add more emphasis to our goal. The procedure is a very simple and easy task. We have the 3 certified food managers and the certified food employees that will be affiliated with that store to be present. I, Salvatore Lupoli, will lead the meeting as a vocal presence. We are also implementing a monthly checklist of issues that I want monitored by our in house inspection team, that act and confer with each store. I have included the checklist that I drafted for your records. The easy solution is to fire or suspend these young local adults,but constant retraining is the better solution. CONCLUSION: Sal's Pizza's first occupied location was in North Andover. Our commitment to the community and the school system is well documented. This location has existed for 14 years. With the same concept of pizza by the slice since the start. However, over the years rules have changed and different procedures have been required. Sal's is committed as a long-standing fixture that provides an economic,nutritional, and value adding company to the town of North Andover. We produce all fresh products on a daily basis from our certified USDA and FDA approved facility. All products that are used from Sal's are also followed by a strict SSOP approved by the federal government. Please call me in.regards to this action response for any questions. To show Sal's commitment to food safety we periodically send our pizzas out to a USDA approved food consultant to be tested to monitor the time as a public control. As you can see the certificate of analysis was done prior to your July 15th inspection. The reports show the results of the pizzas from 1 hour to 7 hours ambient exposure. Sal's sent a variety of pizzas that included cheese, pepperoni, sausage and peppers and onions. This variety of meat and vegetables were the suggestion of the owner of the food laboratory who helped draft and we continue to work with on a monthly basis. We also could make available this inspection to answer any questions about the analysis. These test were at a cost in excess of$7000.00. I would just like this known, as this is evidence of our constant commitment to knowing our product. This however, is just food for thought (no pun intended) about our commitment to safe food service. Thank you Salvatore Lupoli 11_14 u� FILE COMMENTS Name: Sal's Pizza Comments: Date: July 21, 2005 On Thursday July 21s'2005 I stopped by Sal's Pizza to follow-up on a conversation Allen Gromko had with me regarding violation's found in Sal's North Andover facility. A common denominator seems to be the "Time in Time Out as a Public Health Control' Allen has been concerned for the last couple of years that the management has not been utilizing the variance issued by the Board of Health. Members of the Board have also been concerned about pizza sitting out on the top of the counter without sneeze guards. I spoke to the Person in Change and expressed our concern over lack of the variance. It was approximately 2:OOpm and the White Board stated all pizza's had come out of the oven at approximately I1:OOam. The White Board clearly states that ONLY I PIZZA OF EACH TYPE had been made throughout the course of the day. That means that NO pizza ran out THROUGHOUT the course of the lunch rush. The person in charge stated at that point that the White Board was not being used at all. On Wednesday August 3, 2005, I arrived at Sal's at 3:30pm. The same manager was there. Again, the "Time in Time Out as a Public Health Control".WAS NOT being utilizers Please see the attachment with all the times that were indicated on the White Board. As the White Board indicates, every pizza has been sitting out for more than 4 hours. All the pizzas were discarded at that point. On Thursday morning Aug. 3,2005 I left a message on Sal's voicemail Called Sal on Friday August 5, 2005. I have asked to be involved in their training sessions in September, but have requested an Action Plan by FRIDAY AUGUST 12, 2005. Sal's Just Pizza ISSUE: TPHC Page Z These procedures are predicated upon attempted compliance with all applicable regulations of 105CNM590.000. These written procedures will be maintained at the food establishment and will be made available to the food inspector upon request during routine inspections and complaint investigations. This procedure shall be employed only after receipt of a variance from the Board of Health. This procedure shall be reviewed and/ or revised as necessary to ensure compliance. 08/12/2005 02:46 FAX 6038947054 Double N Inc IA002 s e. JUST PIZZA 5A 29 North Broadway Salem NH 03079 (603)8947396 Fax(603)0947054 ACTION RESPONSE TAKEN FOR SAL'S PIZZA 490 MAIN ST. N ANDOVER 1. As a result of protection from contamination all food and farm products are to be 6"from floor. We have contracted Tiger Refrigeration and Equipment Supplies in Chelsea, Massachusetts,where we have an account,and ordered washable—refrigerated racks to go into the cooler. The racks are specific to walk-ins in that they are coated with a washable epoxy so they will not rust. Additional racks were ordered for paper products so the excess will not be below 6"from the floor. The company phone number is 617- 389-2900. 2. Time/Temperature controls As a result of the inspection we were told of 2 issues in this category. • The first issue was in some refrigeration.There were no existing thermometers. This was noted and discussed and new thermometers were ordered from Tiger Refrigeration,and will be placed in the appropriate coolers/refrigeration units. • The second issu(;was time/temperature as a control in regard to fresh pizzas following the variance that was issued. Our recommendation is several ideas. First,we had a team meeting to discuss the proper procedures. To explain why the erasable chalkboard had to be specific and in order as it related to the fresh pizzas coming out. What we observed or the thoughts that the kids asked were;the pizzas that we sell don't last more then 30 minutes after they come out,and after 3 o'clock we throw all pizzas out that are on the counter and start over again. Start process again at 7 pm. After 7pm only 1 or 2 pizzas are made for the counter. PROBLEMS FOUND: As pursuant to a call from Michelle Grant from the North Andover Health Department on July 29th 2005,I,Salvatore Lupoli,owner of Sal's Just Pizza was informed by Michelle Grant that an inspection took place on July 150'2005 and the following items were reported. 1. Protection from contamination A) Keep all food and paper products 6"above floor. 2. Tirne/Temperature Control:; / 08/12/2005 02:48 FAX 8038947054 Double N Inc la 003 A) Needed two working thermometers.in all refrigeration. B) Using time as a control must have proper procedure being followed as pursuant to variance. The reason that I asked the kids for their response to that issue was that I needed to understand their thoughts. As a result of this we are setting up 3 meetings, 2 during the week (9:30 am on the 20 and 25`h) and one weekend (27`h of August). At these meetings we will review with the entire store help and the reason we are having 3 days of training is to make sure we hit everyone on every shift. If the North Andover Health Department would like to visit and critique our meeting this would add more emphasis to our goal. The procedure is a very simple and easy task. We have the 3 certified food managers and the certified food employees that will be affiliated with that store to be present. I, Salvatore Lupoli, will lead the meeting as a vocal presence. We are also implementing a monthly checklist: of issues that I want monitored by our in house inspection team, that act and confer with each store. I have included the checklist that I drafted for your records. The easy solution is to fire or suspend these young local adults,but constant retraining is the better solution- CONCLUSION: Sal's Pizza's first occupied location,was in North Andover. Our commitment to the community and the school system is well documented. This location has existed for 14 years. With the same concept of pizza by the slice since the start. However,,over the years rules have changed and different procedures have been required. Sal's.is committed as a long-standing fixture that provides an economic,nutritional,and value adding company to the town of North Andover. We produce all fresh products on a daily basis from our cer if ed USDA and FDA,approved facility. All products that are used from Sal's are also followed by a strict SSOP approved by the federal government. Please call me in regards to this action response for any questions. To show Sal's commitment to food safety we periodically send our pizzas out to a USDA approved food consultant to be test4A to monitor the time as a public control. As you can see the certificate of analysis was done prior to your July 15`h inspection. The reports show the results of the pizzas from.I hour to 7 hours ambient exposure: Sal's sent a variety of pizzas that included cheese,pepperoni,sausage and peppers and onions. This variety of meat and vegetables were;the suggestion of the owner of the food laboratory who helped draft and we continue to work with on a monthly basis. We also could make available this inspection to answer any questions about the analysis. These test were at a cost in excess of$7000.00. I would just like this known,as this is evidence of our constant commitment to knowing our product. This however,is just food for thought(no pun intended)about our commitment to safe food service. Thank you Salvatore Lupoli 08/12/2005 02:48 FAX 8098947054 Double N Inc QI004 Checklist I INITL41S DATE STORE COMMENTS L PARKING LOTS . 1)Pick u trash&glass 2)Swee area in font of doors '3)Flower beds same as no.l above , 4)In and around darn sten area II..ENTRANCES w ., A.Clean 1)Glass doors 2) ipe handles of doors 3 Swee door mats (4)Wipe up any water on floor EM DINING ROOMS—_.... _ A.Clean (1)Wipe down walls&paneling -- 2 Wipe down emergency lights and fixtures 3 Wipe down fire extinguishers 4)Wipe tables and chairs(use sanitizes not windex) 5 Wipe table stands and walls behind them level tables 6)Clean trash barrels inside and out. )empty twice a day. 7 Sweep and mop floor(Special attention to comers,baseboards,and tile) (8)Ceiling fans and tiles(replace if stained)grids for heat and a/c 9 Na kips, utensils,shakers clean and fill after lunch and e.o.n TV.WINDOWS A.Clean (1)Windows 2 Window sills _ M (3)All doors and emergency exits _ V.BATHROOMS A.Clean 1 Sinks(wipe all fixtures) 2 Toilets,wipe inside and out of bowls usegloves) 3_Walls and comers _ 4 Floors(sweep and mop behind t,.1,1 too) (5)Wash mirror(use windex not sanitizer) (6).Fill paper towels,toilet paper and soap dispensers Vi. IGTCHEN AREA A.Clean 1 Wash and wipe off all glass and wood(pizza display and bake 2 Clean out slice oven and wipe down outside of oven (3)Make sure all r pToducts are neap stocked 4)Wi registers(Clean cash drawer when needed) (5)Slice table,wipe down after lunch and during dinner 6 Wi ,down pi table during course of the day and night _ „ _(D Clean under the table fridge(all glass and inside as well) 8 Scrape and sweep oven(wipe outside of oven with shimmer) 9 3 bay sink,always wipe down fixtures and walls 08/12/2005 02:47 FAX 8038947054 Double N Inc 10005 VL KITCHEN AREA CONTINUED)r.. A.Clean . _ - (10)Mop Sink 11)Label all spray bottles have at least 2 bottles of sanitizer) 02 Clean inside and out of salzone unit use shimmer � 13 Clean Coke machine bottom vent,top light,doors,and glass VU.WALKINS AND FREEZERS A.Clean 1 Clean all racks,shelves,walls,and floors(special attention to cornea 2 Defrost and clean out freezer once a month 3 Clean vents and condensers inside and behind all refrigerators VHL BASEMENTS OR DRY STORAGE AREA A. Sweep.and organize 1 Floors 2 Soda _ 3 Dry Storage Miscellaneous _ (1)Watch for flour buildup on oven,menu boards,walls,doors,counters and tables. Wia them regularly. 2 Vacuum inside oven floor and panels 3 Are all light bulbs working? 4 Check for small maintenance jobs 5 Store brooms,mops,andspray bottles properly (6)Keep all paper work organized.Example: Part time help sheet,phone numbers,inventory sheets, and weekly inventoty sheets. 7 Product qualk 8) Staff appearance 9 Customer interaction. 10 Community involvement 11. Business trends NOTES: ON, cAvg 1A o oe r A o o 0 31-B Poodmart Road• Boston,MA 02118 o C o ,W7 Wo a oe o Tel: 617- 269-6424•Fax: 6171268-1635 o N Certificate of Analysis July 1,2005 Sal's Just Pizza,Inc. G 29 North Broadway Report#8I51 A Salem,New Hampshire 0 3 0 7 9 Samples Received; June 27,2005 Attn: Sal Lupoli AFL N—' 61256 Sample Description--+ Cheese Pian Prepwed on tiq71" v Sample Test Procedure(s): Results: Results: Results: Results: Results: Results: Results: c Post Cooking Ambient Exposure Time 1 Hour 2 Hours 3 Hours 4 Hours S Hours 6 Roars 7 Hours m Aerobic Plate Countfg < 100 < 100 < too 100 3,000 < 100 < 100 z Total Coliform/l; < 10 < to < 10 . < 10 < 10 < 10 < 10 B,colilg < 10 < 10 < to < to < 10 < to < 10 CP Staphylococcus, ureos/g <10 < 10 < 10 < 10 < 10 < 10 < 10 ' acillus.cerewe < 10 < 10 < 10 < 10 < 10 < 10 < 10 YeasWg < 10 <10 < 10 < 10 <10 < 10 < 10 Moldslg < 10 < 10 < 10 1 < 10 <10 < 10 < 10 Methods: FDA-Bacteriological Analytical Manual; SDA-FSIS Recommended Limits �- Aerobic Plate Count: <50,000;Total Coliform:< 10; B.coli:< 10; CP Staphvlococcus.aureus: < 10; Bacillus.cereus: < 10; Yeasts& Molds: < 100. Sufe—VIWA AC VI-JaV- Laboratory AnalykU o 0 0 0 0 Ta•&U and other iMarmerion ooetained on Arts document ra resent on the D only sampres aneTyLed and ors,rarrdered upon the oond>mon that trey are not to be reproduced wholly or to part for advertising or other purposes vothoutvainen penIsslon from Use faborwory. ON G C Q• �7 OD r N fio o - 0 31-B Foodmart Road•Boston, MA 02118 0 0 0 0 0 0 0 0 o Tel: 617-269-6424•Fax: 617/268-1635 `n CI N N Certificate of Analsis July 1,2005 Sal's Just Pizza,Inc. 29 North Broadway Report#8152 Salem,New Hampshire 0 3 0 7 9 Samples Received: June 27,2005 N Attn: Sal Lu-poli —• 61257 Sample Description--o. Pepperoni and Cheeme P3zm Prepared 3o&27/05 v Sample Test Precedure(s): Results: Results: Results: Results: Results: Results: Results: o Post Cooking Ambient E:posnre Tin 1 Haur 2 Hours 3 Kenn 4 Hours 5 Hours 6 Hours 7 Hours m Aerobic plate Count/g < 100 100 <100 100 < 100 < 100 < 100 z Total Colifortnt < 10 <10 < 10 < 10 < 10 < 10 < 10 ts li.eoli/g < 10 <10 < 10 < 10 < 10 < 10 < 10 CP Staahyiococcus.aureuslg <10 < 10 < 10 < 10 < 10 < 10 < 10 a tai us.cereas/g < 10 < 10 < 10 < 10 < 10 < 10 < 10 Yeasfs/g < 10 < 10 < 10 < 10 <10 < 10 < 10 Molds/g < 10 1 < 10 I < 10 I < 10 1 < 10 < 10 < 10 Methods: FDA - Bacteriological Analytical Manual;USDA-FSIS -- Recommended Limits Aerobic Plate Count. <50,000;Total Coliform: < 10;E.aoli: < 10;CP Staphylocoecus.aureus:< 10; Bacillus.cereus:< 10;Yeasts&Molds:<100. SIAO'mat'd [L Laboratory GIN C, o � J .A O The data and outer Wormalion contained on pus dowmenl O r�ceserfl ony lf+e sarnplea analyzed and a+e r8nderea upon the condhfon thatthey are not 1p be rep,oauued wholly `n arta part for aftAisiag oe other purposes without wdUon permissbm from the laMelory. G �o Amp 9% AMP I%A d . 0 No Am. 0 0 0 M 31-8 Roodmart Road • Boston, A 02118 MW Tei: 617- 269-6424•Fax: 617!268-1635 o o 0 0 N Certificate of.Anal sis G July 1,2005 Sal's Just Pizza,Inc. w 29 North Broadway Report# 8153 m Salem,New Hampshire 0 3 07 9 Samples Received: June 27,2005 01 Attn: Sal Lupoli 61-58 Sample Description--i. Sausage and Cheese Pizza Prepared en 6.137!01-K d Sample Test Procedure{s}: Results: Results: Results: Results: Results: Results: Results: v Post Cooking Ambient Exposure Tim 1 Hour Z Hours 3 Hours 4 Hours 5 Hours 6 Hours 7 Hours m Aerobic Plate CounUg 400 500 < 100 200 300 <100 < 100 z Total Coliforugg < 10 < 10 < 10 < 10 < 10 < 10 < 10 E•CO�g <10 < 10 < 10 < 10 < 10 < 10 < 10 CP S121Dky1Ocoecuj.9uMRVg <10 < 10 < 10 < 10 < 10 < 10 < 10 Bacillus-MU-3/9 <10 < 10 < 10 <10 < 10 < 10 < 10 Veasts/g < 10 < 10 < 10 < 10 < 10 1 10 < 10 Maidslg <10 I <10 <_10 < 10 C t 0 < 10 < 10 methods: FDA-Bacteriological Analytical Manual; USDA -FSIS Recommended Limits Aerobic Plate Count: <50,000;Total Coliform: < 10; E.coli: < 10; CP Staphylococcus_aureus: < 10; Bacillus.cereus: < 10; Yeasts&Molds: < 100, e Laboratory Analy+sLj 0 c o a, w 0 0 dela and other inlomta6on Contained on This document represent only the samples anatyned ora are ren0ered upon lav ponQiAiOrt Nat they are not to be teproduoeQ wholly CA or h part rot advertlsing or other purposes wfdtoul wrftn permission from the laboratory. y0 G• i 3 0 0 0 31-B Foodmart Road • Boston, MA 02118 N o 0 0 0 0 o Tel: 617-269-6424 •Fax: 617/268-1635 o r � ry Certificate of Analysis July 1,2005 Sol's Just Pizza,Inc. 29 North Broadway Report#8154 Salem,New Hampshire 0 3 0 7 9 Samples Received: June 27,2005 Attn: Sal Lapoli T AFL N 61259 Sample Description--• Crew Poppers and Cu:ons Geese Pizza Prepared ori 6427105 v SatnpleTest Procedure(s): Results: Resalta: Results: Results: Results: Results: Results: � Post Cooking Ambleat Exposure Time I Hour 2 Hours 3 Hours 4 Hours 5 Hours 6 Hours 7 Hours Aerobic Plate Ceoutig 700 <100 < 100 < 100 100 100 100 z Total CaliforcWg <10 < 10 < 10 < 10 <10 < 10 < 10 i-cam < 10 < 10 < 10 <10 < 10 < 10 < 10 CP Staokvlococcus.aureasig < 10 < 10 <10 < 10 < 10 < 10 < 10 Bacillus.cereu g < 10 < 10 <10 <10 < 10 < 10 < 10 Yeastsrg < 10 < 10 < 10 < l0 < 10 < 10 < 10 Moldslg <10 < 10 < 10 < 10 .< 10 < 10 --< 10 Methods: FDA-Bactetnologi cal Manual;USDA-FSIS Recommended Limits Aerobic Plate Count: <50,000;Total Coliform: < 10;E.!q&< 10;CP Staphvlococcus.aureus: < 10; Bacillus.cereus: < 10; Yeasts&Molds: < 100. S1 Af—vvv� m r Laboratory Ana �k 00 a m H 4 0 Tho data no other irtomration c"ined on this document represent oAv Me samples anted and are rendered open M condidon that they are not to Ue reproduced wtroVy in or In pad foradoeftWa or other purposes%ahao written pe mission rxm are ta6eaatorp. 08/12/2005 02:48 FAX 6038947054 Double N Inc 10010 0R/12/2005 13:11 9786888476 HEALTH NAGE b2/1111 THE COMMONWEALTH OF MASSACHUSETTS "TOWN OF NORTH ANDOVER RECEIVED' Massachusetts Department Of Public wealth AUG.0 2 2005 Dhrislan of Food*Ad DmVTOWN OF NORTH ANDOVER FOOD ESTABLISHMENT INSPECTION REPMT Dass TyaOo Naahe �' , Gf+ -7-16' LE a Food SoVice E5 Routine Risk ❑ Raw ❑Reinspection Addmas / -int Level ❑ RaWS1111a1 latohee Previais Inspmetion Tetephont: ❑ Mobile Dame: owner whccv >rny p Caister,mpolarY O Sw Person in cmarne(PIC) we ❑ .-Bed b Brooldb d 0 Caoneral Comp MCCP Irtsptr 4-&e_. 6(4 OutPtr►mit Na ❑011rer. Each violotion checked MgLdres an Whuiadorp an the narratfrve p39e(s) arid A citation Of specific Prdvi�iat(s) , te= R,ad Item) . AMTdbft Ip CJ Violations marked may pose an imminent baakh hazard and require IMM80111e c0fretZ'live A action as determined by the Board of Health b� Pa",e '� FOW pRVy9CTX.N MANAOl d I V 1.d 12.Preventlon of Conterninemlon from Hands © 1. PIC Assood/KnoRAsdg**Me I Duties ❑13.ilandvresh FaciIRleS DJ U t,br✓r; Ar"t!. $-r PL,A> EMPUNONEALTH A"CHISMICALS. -- cel. ❑ 2. Reporting of Diseesos by Food Employee and PICv t-❑14.Appeared F�1 or Color Add hitira - ❑ 3. Personnel with Infections Reahktedbt &d o Q 1S.TWO Memkals FOOD FROM APPOKWI 'sours Eof coon s pw+t+�t1.�.daa Aim" [34, Food and Waiter f m Approved,aW [) 5, Reoe'nlingrfbndition ❑18.Cooldng Temperatures ❑ 0. TspP,rReootds//�euracy cr Ingredient SYNC ��❑17,Reheslting o I L&D ❑ 7. Conformance with Approved ProcedumsMACCP Pk is ❑18,Cooling rRWMCT""FA6N t�ONfixWWVM /ALL (-4'�a 1 LS9.Hot a,td Cold Holding A C V . sepen»f;on/SegnegowV Or4e fie+r.�P �J; U rmA Asa Public Health control b l.- - srbltmeaar AI�1 9.Food Contact Surlr"Cleaning and Sanftinng , ❑21. Food and Food Preperation far HSP 0 10.Pn�per Adequate Handwashing Q 11,Good Wyalowfo Practioes . COf15UBERltd11 j ❑22. Pasting of Consumer Advisories VioMAWsJtleWO Good Retail Practices (BraeMumbai of{rpietsd Provisions t�lsted items).cdncsl(C)violations marked mast be corrected To Foodborne Iitnessea InUr'vr:Mions immediately orwilldrr 10 days as determined by the Board and Risk l act ars(Red INdis 1-22): of Heafth.Nan-critical"violations must be conEcled ��`��Based on an mspec�ian immediately or within 90 days as determined by the Board today,the items dn9eked indicAe Vk&t rib of 105 CMR of Health. SII0.000/federal Food Code.This report,when signed below by a Board of Hebb member or Its 80811A constUSS an 23.Management and Peisonhal (Fa al(t;t tai older of the Board of Health. F011um 10 oonkcg vloiations 24:Food and Factor Protection (Fon" cited in this report may result in suspension or revocation of. 25.Equipment and Utensil,, (MAX5800M the food estabrW nlent permit and cessation of food 26,Water,Plumbing and Waste (rc4W m=N este stimeat opendlorW If apgrieveO'by this order,you i 27, Physical Facility (Fc4doo.o07) have a right to a headW Your,resprest Must be In writing 1 28.Poisonous or Toxic MstertalS (F0•7)(oeo o 8) and submittad to the Board of Heafth at the above address 29,Special Requirements (=Am within 10 days of receipt of this order - 30. Other TE OF ImpoehNr's tura: Pent: PICT 34880M ' "bo. FORM 734A I 08/12/2005 02:49 FAX 8038947054 Double N Inc 011 COMPANY: SAL'S JUST PIZZA ISSUE: Time as a Public Health Control (FC3-501.19, 105 CMR 590.004(H)) SUMMARY Sal's Just Pizza frilly cooks product for display at ambient temperature. The products are cooked in anticipation of customer requests for individual servings. These products represent, "Fully cooked,Ready-to--eat,potentially hazardous food that is displayed or held for service for immediate consumption." Individual pieces or slices from these products may be reheated prior to service to the customer for immediate consumption. PROCEDURE As per Massachusetts Department of Public Health,Division of Food and Drugs,Food Protection Program Policies,Procedures and Guidelines No.RF 3-1 (5-18-01), our procedures include the following: 1. The food for which you are requesting a variance. The food(s)for which we are requesting a variance include: fully cooked calzones fully cooked pizzas fully cooked foceacia bread fully cooked Salzones(miniature American cheese pizzas) Ingredients for these food(s)may include: dough,cheese, vegetables,and/or meat, 2. How the food will be marked or otherwise identified to indicate the time that is 4 hours after the time the food is removed from temperature control. a. Eacb display tray of product is identified by a unique number starting with 111" (....2,3, 4, 5, etc.). b. An erasable marker board is stationed behind the service counter. c. Each display tray number is listed on the erasable marker board. d. When a product is removed from the oven and placed for display,the product description and "time removed from the oven" (further known as"time out") is listed at the corresponding display tray number. Four hours is added to the "time out". This is the expiration time of the product. 3. How the food in unmarked containers or packages or marked to exceed a 4-hour limit will be discarded. e. Any product still out for display at the expiration time will be removed and discarded. f. Any product not properly identified on the marker board shall be discarded at the point of realization. Applicable employees shall be retrained on proper procedures. Continued Page 2 08/12/2005 02:49 FAX 6098947054 Double N Inc IA012 Company: SAL'S JUST PIZZA ISSUE: Time as a Public Health Control (J'CS-501-199105 CMR 590.0040) SUMMARY Sill's Just Pizza procedure for raw ingredients of a pizza at ambient temperature. PROCEDURE As per Massachusetts Department of Public Health, Division of Food and Drugs,food Protection Program Policies,Procedures and Guidelines No. RF 3-1 (5-18-01),our procedures include the following. 1.The food for which you are requesting a variance. A. 'Vegetables B. Pizza Sauce C. Cheese D. All meat toppings are kept under constant refrigeration 2. How the food will be marked or otherwise identified to indicate the time that is 4 hours after the time the food is removed from temperature control. A. All ingredients will be monitored for only 4 hours at ambient air B. All product will be masked at the time that it is taken out on an erasable board. C. At the end of the 4 hours,products will be discarded. 08/12/2005 02:49 FAX 6098947054 Double N Inc 0019 Sal's Just Pizza ISSUE: TPHC Page 2 These procedures are predicated upon attempted compliance with all applicable regulations of 105CMR590.000. These written procedures will be maintained at the food establishment and will be made available to'the food inspector upon request during routine inspections and complaint investigations. This procedure shall be employed only after receipt of a variance from the Board of Health. This procedure shall be reviewed and/or revised as necessary to ensure compliance. i Town of North Andover OFFICE OF. COMMUNITY DEVELOPMENT AND SERVICESp 146 Main Street ''' North Andover, Massachusetts 01845 WILLIAM J. SCOTT Ss4CHU Director NOTICE OF DECISION = o o-4-< =oc:��n Any appeal shall be filled -4-11;r'� within (20) days after the ` date of filling this Notice in the Office of the Town —C, M � ` Clerk. = Date March 4, 1997 Date of Hearin12/3/96, 12/17/96,1/7/97 1/21/97, 2/18/97g Petition of Sails Just Pizza Premises affected Intersection of Main Street, Park Street, Chickering Road in the G-B Zoning District Referring to the above petition for a special permit from the requirements of the North Andover Zoning Bylaw Section 8.3 so as to allow to construct a one story, 2300 SF building to be used as a restaurant at the intersection of Main Street, Park Street, and Chickering Road After a public hearing given on the above date, the Planning Board voted to APPROVE the Special Permit based upon the following conditions: Signed-' CC: Director of Public Works Joseph V. Mahoney, Chairman Building Inspector Natural Resource/Land Use Planner Richard Rowen, Vice Chairman 'Health Sanitarian Assessors Alison Lescarbeau, Clerk Police Chief Fire Chief Richard Nardella Applicant Engineer John Simons File Interested Parties Planning Board BOARD OF APPEALS 688-9541 BUILDING 688-9545 CONSERVATION 688-9530 HEALTH 688-9540 PLANNING 688-9535 Town of North Andover of NORT►, OFFICE OF a ,•'"• •' °o 3 c COMMUNITY DEVELOPMENT AND SERVICES A 146 Main Street North Andover, Massachusetts 01845 �,,� .:• �h WILLIAM J.SCOTT SSAc►+usti Director ` March 7, 1997 Ms . Joyce Bradshaw Town Clerk 120 Main Street No . Andover, MA 01845 Re : Site Plan Review/476 Chickering Road (Sal' s Pizza) Dear Ms . Bradshaw, The North Andover Planning Board held a public hearing on Tuesday , evening, December 3, 1996 at 7 : 30 p .m. in the Senior Center behind the Town Building, upon the application of Salvatore Lupoli for Sal' s - Just - Pizza, 29 North Broadway, Salem, NH 03079 requesting a special permit under Section 8 . 3 Site Plan Review of the North Andover Zoning Bylaw. The legal notice was properly advertised in the North Andover Citizen on November 13 and November 20, 1996 and all parties of interest were duly notified. The following members were present : Joseph V. Mahoney, Chairman, Richard Rowen, Vice Chairman, Alison Lescarbeau, Clerk, Alberto Angles, Associate. Member and John Simons . The petitioner was requesting a special permit to allow for the construction of a (1) one story 2300 sq. ft . building to be used as a restauraunt at the intersection of Main Street, Park Street and Chickering Road in the General Business District . Ms . Lescarbeau read the legal notice to open the public hearing. Jeffrey Brem the engineer, was present to represent Sal' s Pizza at the intersection of Chickering Road & Main Street . They would like to tear down the existing Sal' s Pizza and the barber shop near the middle school, to construct a new Sal' s Pizza. The building' s combined now have a total of 19 parking spaces and 3, 000 sq. ft . They would like to retain one building to maintain operation. Sal received a variance from the Zoning Board of Appeals . The newly constructed building would be 2, 300 sq. ft . and have 28 parking spaces . There will be catch basins on site currently the storm water simply drains into the street . The 1 BOARD OF APPEALS 688-9541 BUILDING 688-9545 CONSERVATION 688-9530 HEALTH 688-9540 PLANNING 688-9535 traffic circulation will be better. They will have a mansard roof, with dormers . The building will have brick face and columns in the front . The entrance will be on Park Street . The sign will be on Rt . 125 . The dumpsite will be screened with the same material as the building. Ms . Lescarbeau stated that the business would now change from mostly the take-out business to having customers sitting in and eating in the building. Mr. Lupoli stated that currently they have about 15-20 seats and will go to the maximum of 56 seats and wanted to separate dining in from take-out . Rosemary Burdett an abutter is concerned about the high level of traffic and about customers that will park on the street in front of their house to get to Sal' s . Ms . Colwell suggested that the one way entrance and exit should be reversed to allow an entrance from Park Street and an exit on Main Street to allow cars to turn onto Rt . 125 at the lights . The Board discussed the possibility of connecting the two lots and eliminating one of the access points on Park Street . Mr . Simons was concerned about what kind of material the building consisted off. Mr. Brem stated that is was made of brick and the roof would have architect shingles . The public hearing was continued to the December 17, 1996 meeting. The North Andover Planning Board held a regular meeting on December 17, 1996 . The following members were present : Joseph V. Mahoney, Chairman, Richard Rowen, Vice Chairman, Alison Lescarbeau, Clerk, Richard Nardella and John Simons . Jeff Brem was present representing Sal' s Pizza . Mr . Brem stated that the issue at the last meeting was to change the exit and entrances so that the vehicles would enter on Park Street and they would exit onto Main Street so they would have the lights to make traffic a little better . Mr . Brem agreed to that . Mr . Mahoney stated that he drove by the Salem, NH Sal' s Pizza to see how the building was set up. Mr . Mahoney thought that looked very nice . Mr . Mahoney questioned why they could not connect the two parking lots . 2 Mr. Nardella asked where the sign was going to be put and where the dumpster was going to be put. Mr. Brem stated that the sign is going to be put in the parking lot on Main Street and the dumpster is going to be put behind the building were it is now. Mr. Nardella had concerns about the parking and the number of seats in the building. Mr. Brem stated that they have 28 parking spaces and that makes about 56 seats inside for customers . Ms . Lescarbeau asked what the dimensions of the building were going to be. Mr. Brem stated that they were 46' x 50' Mr. Rowen suggested that they extend the sidewalk out to the street and that they need to landscape on the Main Street side . Mr. Nardella asked what kind of use the basement would have . Mr. Brem stated that it would only be used for storage . Mr. Simons asked what color and what style of brick was going to be used on the building. Mr . Brem stated that it was going to be red, square brick. On a motion by Mr. Rowen, seconded by Ms . Lescarbeau the Board voted unanimously to close the Public Hearing. The North Andover Planning Board held a regular meeting on January 7, 1997 . The following members were present : Joseph V. Mahoney, Chairman, Richard Rowen, Vice Chairman, Alison Lescarbeau, Clerk, Alberto Angles, Associate Member and Richard Nardella, John Simons, Kathleen Bradley Colwell, Town Planner was also present . Ms . Colwell stated that the plan must be revised to eliminate parking spaces currently in the right of way of Park and Main Streets . The parking lot entrance and exit must be reversed to allow an entrance on Park Street and an exit on Main Street . A test pit must also be dug in the location of the drywell to determine groundwater level . Mr. Simon stated that he is against the project and that the building does not have the right orientation. It should relate to the adjacent building as it is a highly visible corner in town. On a motion by Mr. Rowen, seconded by Ms . Lescarbeau, the Board voted as follows : Mr. Rowen yes Mr . Nardella no Mr. Mahoney yes Ms . Lescarbeau yes 3 Mr. Simon no Mr. Angles did not vote as he is an associate member and the full Board was present . Mr. Nardella was concerned about traffic and the two parking lots . They should be connected. As a special permit for site plan review requires a vote of four members the motion to approve the special permit failed. The North Andover Planning Board held a regular meeting on January 21, 1997 . The following members were present : Joseph V. Mahoney, Chairman, Richard Rowen, Vice Chairman, Alberto Angles, Associate Member, Richard Nardella John Simons and Kathleen Bradley Colwell, Town Planner was also present . Mr. Nardella stated that after the denial at the last meeting Ms . Colwell got Mr. Nardella, Mr. Scott and Sal together to discuss the outstanding issues . Mr. Nardella stated that they were not aware that some town officials had reviewed the plans that the Board denied. Mr. Lupoli brought 2 new plans better than the old one . On one plan Mr. Lupoli showed combined entrance ways to have one access way but with less parking spaces . On the second plan Mr. Lupoli stated that they might have some problems with the engineering with this plan and was not in favor of this plan. Mr. Simon asked if there were any changes to the outside of the building. Mr. Lupoli stated that there were no changes . On a motion as a dissenting member by Mr. Nardella, seconded by Mr. Rowen the Board voted unanimously to reconsider the previous vote . Ms . Colwell suggested that they put an entrance on the street the building is facing. Mr. Nardella thought that the building would be better served with wooden columns . Mr. Lupoli stated that would be no problem. Mr. Nardella stated that they would need to landscape the property. Ms . Colwell stated that they would need a set of revised plans and come back before the Board and Ms . Colwell will have a draft decision available . Ms . Colwell stated that to reopen a public hearing we need to put a legal notice in the paper. 4 Mr. Rowen stated that he would like to see a revised plan with the landscape and trees . The Board continued their discussion to the next meeting when plans will be available for review. The North Andover Planning Board held a regular meeting on February 18, 1997 . The following members were present : Joseph V. Mahoney, Chairman, Alison Lescarbeau, Clerk, Richard Rowen, Vice Chairman, Richard Nardella and John Simons . Sal Lupoli was present representing Sal' s Pizza. At the last meeting there are some changes that some members of the Board wanted Mr. Lupoli to make . He changed columns from brick to wood. He also faced the building on Main Street to accent the store . There is a sidewalk that comes out onto Main Street with picnic tables out front . There is going to be a dumpster on the side of the building enclosed with a brick wall . There are going to be wood signs with lights facing them to accent the building. Mr. Simons stated that he thought the planned signage was an overkill . Mr. Nardella stated that as long as it is in accordance with the Bylaw he has no problem. Mr. Simons suggested that the 3 parts on the sign should be combined and it will pull it in together. Mr. Simons also stated that he would like to see a picture of the light fixtures . Mr. Nardella expressed the thought that construction during the school' s summer vacation would be helpful, and it would not affect the nearby Middle School . Mr. Lupoli stated that he was planning on putting up a fence around the property during construction to keep children from getting injured. On a motion by Mr. Nardella, seconded by Ms . Lescarbeau the Board voted unanimously to close the Public Hearing. The Board instructed Ms . Colwell to have a draft decision for the next meeting. The North Andover Planning Board held a regular meeting on March 4, 1997 . The following members were present : Joseph V. Mahoney, Chairman, Richard Rowen, Vice Chairman and Alberto Angles, Associate Member. Alison Lescarbeau, Clerk and John Simons . Kathleen Bradley Colwell, Town Planner was also present . 5 Sal' s Pizza - site plan review The Board continued its discussion of the decision. Sal Lupoli was present to represent Sal' s Pizza. Sal spoke with Bob Nicetta, building inspector, about bringing the wording on the signs closer together so it would not look like 9 signs but 3 . At the last meeting Mr. Simons stated that he would like to know what kind of lights they will be using and Mr. Lupoli stated that 1 they were bronze colonial light fixtures . Ms . Colwell received a letter from Chief Dolan stating that the dumpster had to be moved because there i-s so much paper waste be disposed of and it would be a fire hazard. Mr. Lupoli stated that he had a couple of ideas for the trash disposals . Mr. Lupoli stated that he could get (2) 60 gallon tote barrels and put them out every morning and have waste management pick it up every day or they could move the dumpster to another spot . 'The Board agreed that Ms . Colwell can , work out the trash issue with Mr. Lupoli and the Fire Chief. On a motion by Mr. Simons, seconded by Mr . Rowen the Board voted unanimously to reconsider its decision. On a motion by Mr. Simons, seconded by Mr. Rowen the Board voted unanimously approve the Site Plan Review as amended. Attached are the conditions . Sincerely, Joseph V. Mahoney, Chair n North Andover Planning Board 6 { 476 Chickering Road (Sal's Just Pizza) Site Plan Review-Special Permit The Planning Board herein approves the Special Permit/Site Plan Review for the construction of a 2,350 SF commercial building located in the General Business Zoning District at the intersection of Main Street,Park Street and Chickering Road. This Special Permit was requested by Salvatore Lupoli for Sal's Just Pizza, 29 N.Broadway, Salem,NH 03079 on November 5, 1996. 1 The Planning Board makes the following findings as required by the Zoning Bylaw Section 8.3 and 10.3: FINDINGS OF FACT: 1. The specific site is an appropriate location for the project as it is located on land that is zoned for business and will replace an existing commercial structure. 2. The use, as developed, will not adversely affect the neighborhood as there is an existing commercial structure on the site. 3. There will be no nuisance or serious hazard to vehicles or pedestrians as there is a reduction in the number of curb cuts and the traffic will be directed through the parking lot via two entrances. 4. The landscaping plan approved as a part of this plan meets the requirements of Section 8.4 of the Zoning Bylaw with review by the Planning Board as varied by the Zoning Board of Appeals; 5. The site drainage system is designed in accordance with the Town Bylaw requirements subject to the conditions of this decision; 6. The applicant has met the requirements of the Town for Site Plan Review as stated in Section 8.3 of the Zoning Bylaw; 7. Adequate and appropriate facilities will be provided for the proper operation of the proposed use. Finally, the Planning Board finds that this project generally complies with the Town of North Andover Zoning Bylaw requirements as listed in Section 8.35 but requires conditions in order to be fully in compliance. The Planning Board hereby grants an approval to the applicant provided the following conditions are met: SPECIAL CONDITIONS: 1. Prior to any work on site,the applicant shall adhere to the following: a) The applicant must receive a variance from the Zoning Board of Appeals authorizing construction of the site plan. b) The final plan must be reviewed and approved by the drainage consultant, DPW and 1 the Town Planner and subsequently endorsed by the Planning Board. The final plans must be submitted for review within ninety days of filing the decision with the Town Clerk. c) The following issues must be resolved to the satisfaction of the drainage consultant, DPW and the Town Planner prior to the endorsement of the plan: i) The extent of grass and pavement must be clarified on the existing conditions t plan. ii) The percent lot coverage value must be included on sheet 2 of 6 under General Notes. iii) Electric,telephone and cable t.v. etc. must be placed underground. iv) A dry well must be added to the plans to contain the roof drain storm water. A test pit must be dug at the dry well location to assure adequate soils exist and that sufficient clearance to ground water is available. d) Details of the proposed lighting must be submitted for review and approval by the Planning Board. e) The dumpster must be relocated on the plan per requirement of the Fire Chief and reviewed and approved by the Town Planner. If the applicant chooses to use garbage cans in lieu of a dumpster the location must be shown on the plan and reviewed and approved by the Town Planner. fl The sign lettering must be condensed in the middle of each sign and reviewed and approved by the Town Planner. g) A bond in the amount of ten thousand ($10,000) dollars shall be posted for the purpose of insuring that a final as-built plan showing the location of all on-site utilities, structures, curb cuts, parking spaces and drainage facilities is submitted. The bond is also in place to insure that the site is constructed in accordance with the approved plan. This bond shall be in the form of a check made out to the Town of North Andover. This check will then be deposited into an interest bearing escrow account. h) A construction schedule shall be submitted to the Planning Staff for the purpose of tracking the construction and informing the public of anticipated activities on the site. 2. The hours for construction must be limited to between the hours of 7:00 a.m. and 7:00 p.m.. Trucking of supplies and the use of heavy of equipment must also be restricted to these hours. Sunday and Holiday construction will not be permitted. These conditions are necessary due to the close proximity of the residential homes. 3. Prior to FORM U verification(Building Permit Issuance): a) Three(3)copies of the signed site plans must be delivered to the Planning Department. 2 b) This decision shall be recorded at the Essex North Registry of Deeds and a certified copy of the decision delivered to the Planning Staff. 4. Prior to verification of the Certificate of Occupancy: a) The.applicant must submit a letter from the architect or engineer of the project stating that the building, signs, landscaping, lighting and site layout substantially comply with the plans referenced at the end of this decision as endorsed by the Planning Board. b) All artificial lighting used to illuminate the site shall be approved by the Planning Staff. All lighting shall have underground wiring and shall be so arranged that all direct rays from such lighting falls entirely within the site and shall be shielded or recessed so as not to shine upon abutting properties or streets. The site shall be reviewed by the Planning Staff. Any changes to the approved lighting plan as may be reasonably required by the Planning Staff shall be made at the owner's expense. c) The building must have commercial fire sprinklers installed in accordance with the North Andover Fire Department. i 5. Prior to the final release of security: - a) The site shall be reviewed by the Planning Staff Any screening as may be reasonably required by the Planning Staff will be added at the applicant's expense. b) A final as-built plan showing the location of all on- site utilities, structures, curb cuts, parking spaces and drainage facilities must be submitted to and reviewed by the Planning Staff and the Division of Public Works. 6. Any stockpiling of materials(dirt,wood, construction material, etc.) must be shown on a plan and reviewed and approved by the Planning Staff. Any approved piles must remain covered at all times to minimize any dust problems that may occur with adjacent properties. Any stock piles to remain for longer than one week must be fenced off and covered. 7. Any plants, trees or shrubs that have been incorporated into the Landscape Plan approved in this decision that die within one year from the date of planting shall be replaced by the owner. 8. The contractor shall contact Dig Safe at least 72 hours prior to commencing any excavation. 9. Gas, Telephone, Cable and Electric utilities shall be installed as specified by the respective utility companies. 10. All catch basins shall be protected and maintained during construction with hay bales to prevent siltation into the drain lines. 11. No open burning shall be done except as is permitted during burning season under the Fire Department regulations. 12. No underground fuel storage shall be installed except as may be allowed by Town Regulations. 3 I 13. The provisions of this conditional approval shall apply to and be binding upon the applicant, its employees and all successors and assigns in interest or control. 14. Any action by a Town Board, Commission, or Department which requires changes in the plan or design of the building as presented to the Planning Board, may be subject to modification by the Planning Board. 15. Any revisions shall be submitted to the Town Planner for review. If these revisions are deemed t substantial, the applicant must submit revised plans to the Planning Board for approval. 16. This Special Permit approval shall be deemed to have lapsed afterLLk c,L� I I. (two years from the date permit granted) unless substantial use or construction has commenced. 'Substantial use or construction will be determined by a majority vote of the Planning Board. 17. The following information shall be deemed part of the decision: a) Plan entitled: Site Plan Set Sal's Just Pizza North Andover,Massachusetts Prepared for: Double N Inc. 29 North Broadway Salem,NH 03079 Dated: October 18, 1996, rev. January 28, 1997,February 11, 1997 Scale: 1"= 10' Prepared by: Meisner Brem Corporation 151 Main Street, Salem,NH 03079 Plan entitled: Preliminary Building Design Sal's N. Andover,MA Scale: 1/8"= 1" Date: 8 November 1996,Revised 26 November 1996, 15 February 1997 Prepared by: Warnick Associates, Inc. 163 Main Street Salem,New Hampshire, 03079 Report entitled: Sal's Just Pizza N. Andover,Massachusetts Site Plan Application Report Date: October 23,1996 Prepared for: Double N Inc.. . 29 North Broadway Salem,NH 03079 Prepared by: Meisner Brem Corporation 151 Main Street Salem,NH 03079 cc: Director of Public Works 4 Building Inspector Health Administrator Assessors Conservation Administrator Planning Board Police Chief Fire Chief Applicant Engineer ` File 476 Chickering Road-Site Plan Review 5 r FORM U - LOT RELEASE FORM INSTRUCTIONS: This form is used to verify that all necessary approvals/permits from Boards and Departments having jurisdiction have been obtained. This does not relieve the applicant and/or landowner from compliance with any applicable local or state law, regulations or requirements. ****************Applicant fills out this section***************** APPLICANT: Rkoloft `.�Qo�� Phone � 6 8g4-73910 LOCATION: Assessor's Map Number Parcel Subdivision Lot(s) Street St. Number _49 C ************************Official Use Only************************ RE DATIONS OF TOWN AGENTS: Date Approved / Conservation Administrator Date Rejected Comments -lel S j ( '� •� ;� ��n�. _ Date Approved Town Planner Date Rejected Comments Date Approved 7 75 Inspector-Health Date Rejected Date Approved Septic I pector-Health Date Rejected , Comments l77Public Works - sewer/water connections `7 G, i - driveway permit \ `T t�S T Z2 l 7 Fire Department Received by Building Inspector Date s Town. of North Andover kORTN OFFICE OF ��o , o tido` COMMUNITY DEVELOPMENT AND SERVICES p 146 Main Street North'Andover,Massachusetts 0184 _`. W ILIAMJ.SCOTT Ssgcwus� Director .. - Technical.Review Committee AGENDA Thursday, October 10, 1996 10:00 am Name Sal's Pizza Type of Plan See attached sketch:. Address :'Rte. 125/Park Street/Main,Street Headilg:Date October 10; 1996 10:30 am Name Type of Pian Address, Hearinq Date - 11:00 am Name T e of:Plan Address ' Hearing Date 11:30 am Name Type of Plan a . . Address. Hearinq:Date- Technical Review Committee - Director Community Development & Services, William J. Scott Fire.°Department, William Dolan,: Chief Fire Department,.Kenneth Long, Lieutenant Police Department; Thomas Driscoll Police Department;;Richard. Boettcher,, E-911 Coordinator "v Public Works, William Hmurciak, Asst. 'Director 4 Public Works,:Timothy Willett,:Staff Engineer - ` Building Inspector,r Robert Ni:cetta Town.Planner;,Kathleen Bradley Colwell Health Agent, Sandra Starr r. vlronmentallr sl5ector, S:uSan_FOrd_ Conservation Administrator,. Michael D. Howard BOARD OF:APPEALS 688.9341 BULLDING 688-9545' CONSERVATION 688-9530 HEALTH 688-9540 PLANNING 688-9533 5T PEE --� E t of RAystvtEkjT II, \ �o i. I,IG,� 1 • (,`•,lea\.-. 7+/ . � 4;�`;- _ .-. _ � - , / (�MANSurREo .. / 3 C11019r 0 IH n FL AA � SEG i�0�.1 Z_ x�s�. STU R)- w GY Zo►�1GN � ; G�EN�R.�•.L ��SINESS � � � Lp� O � -- �o-f P�ulL�trfC�`. EX��571NG FRoPo'S'D \ '� ------------ 41, Z — 1 Sock SF COVES) S t�AR'rG�NC : RLQ ' ID ��opdSED t� SQL. 5 17ZZA "x � sJ+ L E ?- ANDSCApD AEA < ?-+o�c� SF (FIR-0-P,) _ NSC- P Z4 . r r .:+• PRo \��.e.C��� Cos::C,�-�.��> '`x11�`2,CCzJc��1•,C:...� a7(►.)+� �� VA��At`�CIE� � �� SiDC YAR�� , ZS R� D ( I t S4� Z� FRONT YoR� Z5 RLQ'�� to �RoP, C NTIr E ,, TANy �,� L c�tn i � � � " Z o ` 3� 'PI I N G ; 3 AcEs R,1: ;Se ��� 4 S'r�t i � oe �+;ux� C�16T = — ZS MEISNER SREM CORPORATION 190 uTnETON ROAD.WESTFORD.MA 01886•(808+692-2505 -