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Home My WebLink AboutJimmy's Food Insp Report - Inspection - 1591 OSGOOD STREET 12/2/2025 �`'•Town of North Andover Board of Health FOOD ESTABLISHMENT INSPECTION REPORT R-10 Jimmy's Famous Pizza Inspection Number Date Time In/Out Inspection Type Client Type Inspector 1591 OSGOOD STREET DF614 12/2/25 9:57 AM Routine Restaurant C.DeCosta NORTH AN DOVER/ MA 01845 11:10 AM Permit Number Risk Variance Estab.Type Permit Holder: Same 77799 2 Restaurant --------------------------------------------------------------------------- IN=in compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection Repeat Violations Highlighted in Yellow Supervision IN OUT NA NO COS Protection from Contamination Cont'd IN OUT NA NO COE 1.PIC present,demonstrates knowledge,and performs duties �/ 15.Food separated and protected 2. Certified Food Protection Manager 16.Food-contact surfaces;cleaned&sanitized Employee Health IN OUT NA NO COS 17.Proper disposition of returned,previously served, 3. Management,food employee and conditional employee reconditioned&unsafe foods knowledge,responsibilities and reporting `� Time/Temperature Control for Safety IN OUT NA NO CO: 4. Proper use of restriction and exclusion 18.Proper cooking time&temperatures 5. Procedures for responding to vomiting and diarrheal events 19.Proper reheating procedures for hot holding Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature 6.Proper eating,tasting,drinking,or tobacco use 21.Proper hot holding temperatures 7. No discharge from eyes,nose,and mouth 22.Proper cold holding temperatures Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition 8. Hands clean&properly washed 24.Time as a Public Health Control;procedures&records � 9. No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed Consumer Advisory IN OUT NA NO COE 10.Adequate handwashing sinks supplied and accessible �/ 25.Consumer advisory provided for raw/undercooked food Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO: 11.Food obtained from approved source 26.Pasteurized foods used;prohibited foods not offered 12.Food received at proper temperature Food/Color Additives and Toxic Substances IN OUT NA NO COS 13.Food in good condition,safe&unadulterated 27.Food additives:approved&properly used 14.Required records available:shellstock tags,parasite 28.Toxic substances properly identified,stored&used destruction, Conformance with Approved Procedures IN OUT NA NO COE Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO COE 30.Pasteurized eggs used where required 43.In-use utensils:properly stored 31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled 32.Variance obtained for specialized processing methods 45.Single-use/single-service articles:properly stored&used Food Temperature Control IN OUT NA NO COS 46.Gloves used properly 33.Proper cooling methods used;adequate equip.for temp. Utensils,Equipment and Vending IN OUT NA NO COS control 47.All contact surfaces cleanable,properly designed, 34.Plant food properly cooked for hot holding constructed,&used 48. Warewashinq facilities:installed,maintained&used;test 35. Approved thawing methods used strips 49. Non-food contact surfaces clean 36. Thermometers provided&accurate Physical Facilities IN OUT NA NO COS Food Identification IN OUT NA NO COS 50.Hot&cold water available;adequate pressure 37.Food properly labeled;original container 51.Plumbing installed;proper backflow devices Prevention of Food Contamination IN OUT NA NO COS 52.Sewage&waste water properly disposed 38.Insects,rodents&animals not present .Toiletfacilities:properly constructed,supplied,&cleaned � 39.Contamination prevented in prep,storage&display 54.Garbage&refuse properly disposed;facilities maintained 40.Personal cleanliness 55.Physical facilities installed,maintained&clean 41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use 42.Washing fruits&vegetables 60.105 CMR 590 violations/local regulations Official Order for Correction:Based on an inspection today,the items marked"OUT'indicated violations of 105 CMR 590.000 and applicable sections of the FDA Food Code.This report,when signed below by a Board of Health member or its agent constitutes an order of the Board of Health.Failure to correct violations cited in this report may result in suspension or revocation of the food establishment permit and cessation of food establishment operations.If you are subject to a notice of suspension,revocation,or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR 590.015(B). Priority Pf Core Risk Factor Repeat Risk Factor r)2Z_`� 1 1 1 2 0 C.DeCosta Frank Stamos-Expires Certificate#: Follow Up Required: Y Follow Up Date: FOOD SAFETY INSPECTION REPORT Page Number 2 Jimmy's Famous Pizza 1591 OSGOOD STREET Inspection Number Date Time In/Out Inspector NORTH ANDOVER, MA 01845 DF614 12/2/25 9:57 AM C.DeCosta Permit Holder: Same 11:10 AM iuM e lam's 61AIUA; Repeat Violations Highl.............................................................................................................................................................."I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I 1ighted in Yellow 11,11 Time / Temperature Control for Safety Cold Holding Temperature 22 . - Kitchen - Pr Observed elevated temperatures in one of the cooling units. PIC to call for service. Please send work order to health department. Code:Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) and in paragraph (C) of this section, TCS food shall be maintained at 41 IF or less. Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. In accordance with Section 8-405.11 this violation must be corrected within 72 hours 23 3-501.17 (A)(C) Date Marking RTE Foods -On Premises Prep - Establishment- "I" I Pf Observed food was not date-marked at time of inspection. Please ti clearly mark date to indicate the date/day the food must be consumed sold or discarded. Code:Refrigerated, RTE/TCS food prepared and held �� refrigerated for more than 24 hours in a food establishment shall %% u ///i 111 / �i////i /i/ iii//i ///i„/ii2✓Oi; i/�//%� be clearly marked at the time of preparation to indicate the date b which the food shall be consumed, sold or discarded when held at � � I a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A refrigerated ' RTE/TCS food ingredient or a portion of a refrigerated, RTE/TCS food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. In accordance with Section 8-405.11 this violation must be corrected within 10 days Physical Facilities Toilet facilities: properly constructed; supplies & cleaned 53 5-501.17 Toilet Room Receptacle Covered - RestRooms - C Observed covered trash receptacle was not present in ladies restroom at time of inspection. Provide covered trash recptacle in female and coed restrooms for sanitary purposes. Code:A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. In accordance with Section 8-405.11 this violation must be corrected within 90 days North Andover o d of Health: 120 Main Surest, North Andover, MA o18457 - 4C FOOD SAFETY INSPECTION REPORT Page Number 3 Jimmy's Famous Pizza 1591 OSGOOD STREET Inspection Number Date Time In/Out Inspector NORTH ANDOVER, MA 01845 DF614 12/2/25 9:57 AM C.DeCosta Permit Holder: Same 11:10 AM • - • iuMe • - • Repeat Violations Highlighted in.............................................................................................................................................................."I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I 1Yellow 11,11 • Area Equipment Product Notes Temps Front of House Salami 38.3 OF Establishment Mayonnaise 39.6 OF Front of House I I Chopped tomatoes I I 41 OF Front of House Mushrooms 39.1 OF Front of House Chicken 32.5 OF Kitchen Grilled chicken 167 OF Establishment Salad 38.4 OF Front of House I I Tuna I I 33.9 OF Front of House Cheesecake 38.3 OF Establishment Misc. Ham 40.6 OF Front of House Tomato sauce 43.3 OF Front of House Salad 30.3 OF Kitchen I I Tomato sauce I 1144.5 OF Front of House Chicken tenders 47.6 OF Front of House Pastrami 35.3 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. North Andover Board of Health: 120 Main Street, North Andover, MA o1845 (978) 688-954a FOOD SAFETY INSPECTION REPORT Page Number 4 Jimmy's Famous Pizza 1591 OSGOOD STREET Inspection Number Date Time In/Out Inspector NORTH ANDOVER, MA 01845 DF614 12/2/25 9:57 AM C.DeCosta Permit Holder: Same 11:10 AM hl Repeat Violations Hi iu& R Yellow epegighted lb lam's 61MIUA; .............................................................................................................................................................."I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I 1 in 11,11 North Andover Board of Health: 120 Main Street, North Andover, MA o1845 (978) 688-954C