HomeMy WebLinkAboutPizza Factory - Inspection - 535 CHICKERING ROAD 12/4/2025 �`'•Town of North Andover
Board of Health FOOD ESTABLISHMENT INSPECTION REPORT R-10
Pizza Factory Inspection Number Date Time In/Out Inspection Type Client Type Inspector
FECA9 12/4/25 10:00 AM Routine Restaurant C.DeCosta
535 CHICKERING ROAD 11:21 AM
NORTH AN DOVER, MA 01845 Permit Number Risk Variance Estab.Type
Permit Holder: Same 58819 2 Restaurant
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IN=in compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection Repeat Violations Highlighted in Yellow
Supervision IN OUT NA NO COS Protection from Contamination Cont'd IN OUT NA NO COE
present, s t s knowledge,and performs duties 1 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 V21.Proper hot holding temperatures
7. No discharge from eyes,nose,and mouth V 22.Proper cold holding temperatures V
Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition
8. Hands clean&properly washed
24.Time as a Public Health Control;procedures&records �
9. No bare hand contact with RTE food or a pre-approved
alternative procedure properly allowed Consumer Advisory IN OUT NA NO COE
10.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 V 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-useutensils: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, s&animals not present53.Toilet facilities:properly constructed,supplied,&cleaned
39.Contamination prevented in prep,storage&display 54.Garbage&refuse properly disposed;facilities maintained
40.Personal cleanliness
55.Physical 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/ c s
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
0 3 3 2 0
C.DeCosta Francesca-Expires
Certificate#: Follow Up Required: Y Follow Up Date: 12/18/2025
FOOD SAFETY INSPECTION REPORT Page Number
2
Pizza Factory
Inspection Number Date Time In/Out Inspector
535 CHICKERING ROAD FECA9 12/4/25 10:00 AM C.DeCosta
NORTH ANDOVER, MA 01845 11:21 AM
IN
Repeat Violations Highlighted in Yellow
.............................................................................................................................................................."I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I 111,11
Supervision
PIC present, demonstrated knowledge & performs duties
1 2-103.11 (N) Duties of Person in Charge - Establishment-
P f Observed only one staff member is ServSafe Allergen certified. This person was not available at time of
inspection. There should always be one person on duty that is certified in ServSafe Allergen Awareness.
Please have staff members ServSafe Allergen certified.
Code: The person in charge shall ensure that employees are properly trained in food safety, including food
allergy awareness, as it relates to their assigned duties.
In accordance with Section 8-405.11 this violation must be corrected within 10 days
Preventing Contamination by Hands
Adequate handwashing sinks properly supplied and accessible
10 5-205.11 Using a Handwashing Sink-Establishment -
Pf Observed the hand wash sink was blocked. Hand wash sinks
must be accessible at all times. Please clear handwashing stations
4 IVII
r
and use onlyfor handwashing.
1�
Code:A handwashing facility shall be maintained so that it is IF
accessible at all times for employee use and may not be used for
other than handwashing. An automatic handwashing
purposes g- 9'
facility shall be used in accordance with manufacturers
instructions.
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101
�r
In accordance with Section 8-405.11 this violation must be corrected within 10 days
Prevention of Food Contamination
North Andover Beard of Health: 120Main Street, North Andover, MA o18457 8- 4C
FOOD SAFETY INSPECTION REPORT Page Number
3
Pizza Factory
Inspection Number Date Time In/Out Inspector
535 CHICKERING ROAD FECA9 12/4/25 10:00 AM C.DeCosta
NORTH ANDOVER, MA 01845 11:21 AM
IN
Repeat Violations Highlighted in Yellow
.............................................................................................................................................................."I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I 111,11
Insect, rodents & animals not present
38 6-501.111 (A)(B)(D) Controlling Pests - Basement-
C Observed evidence of rodent activity near food in the basement.
Please routinely clean establishment to control this.
f
Code: The premises shall be maintained free of insects, rodents,
and other pests. The presence of insects, rodents, and other pests
ti
shall be controlled to eliminate their presence on the premises by:
routinely inspecting incoming shipments of food and supplies;
routinely inspecting the premises for evidence of pests; and y
r
eliminating harborage conditions.
rl`rJ rid
ln 9 r i1J4i/e i/i '"I I°i VVV
In accordance with Section 8-405.11 this violation must be corrected within 90 days
Proper Use of Utensils
In-use utensils; properly stored
43 3-304.12 In-Use Utensils/Between-Use Storage - Establishment -
C Observed handle being stored in tomato sauce bin. Handles
should not be left in sauce due to risk of cross contamination.
Please train staff to store scoop handles properly. Code:During
pauses in food preparation or dispensing, food preparation and
dispensing utensils shall be stored:in the food with their handles'''
above the top of the food and the container;in food that is not TCS
food with their handles above the top of the food within containers
or equipment that can be closed, such as bins of sugar, flour, or
cinnamon;on a clean portion of the food preparation table or
cooking equipment only if the in-use utensil and the food-contact
surface of the food preparation table or cooking equipment are
cleaned and sanitized every 4 hours;in running water of sufficient
velocity to flush particulates to the drain, if used with moist food
such as ice cream or mashed potatoes, in a clean, protected
location if the utensils, such as ice scoops, are used only with a
food that is not TCS food, or in a container of water if the water is
In accordance with Section 8-405.11 this violation must be corrected within 90 days
North Andover o d ofHealth: 120 Main Street, North Andover, MA o18457 8- 4C
FOOD SAFETY INSPECTION REPORT Page Number
4
Pizza Factory
Inspection Number Date Time In/Out Inspector
535 CHICKERING ROAD FECA9 12/4/25 10:00 AM C.DeCosta
NORTH ANDOVER, MA 01845 11:21 AM
IN
• - • - • • • - • Repeat Violations Highlighted in Yellow
.............................................................................................................................................................."I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I 111,11
Utensils, Equipment and Vending
Warewashing facilities: installed, maintained & used; test strips
4-501.116 Determining Chem.San. Concentration -Establishment-
pf Observed test strips not being used. Please ensure the test strips are available for use and staff are testing
sanitizers as required using appropriate chemical test strip kits.
Code: Concentration of the sanitizing solution shall be accurately determined by using a test kit or other
device.
In accordance with Section 8-405.11 this violation must be corrected within 10 days
Additional Requirement
Violations Related to Good Retail Practices
60 MA 590.011 (C)(1) Food Allergy Awareness Requirements - Poster- Establishment-
C Observed allergen poster was not posted in conspicuous area for employees. Please obtain and hang up
for employees
Code:Food establishments that cook, prepare, or serve food intended for immediate consumption either
on or off the premises shall prominently display in the employee work area a poster approved by the
Department, no smaller than 8.5 by 11 inches, relating to major food allergens. The poster shall include the
following information: (a) Major food allergens; (b) Health risks of food allergies; (c) Procedure to follow
when a customer states that he or she has a food allergy;and(d) Emergency procedure to follow if a
customer has an allergic reaction to a food.
In accordance with Section 8-405.11 this violation must be corrected within 90 days
•
Area Equipment Product Notes Temps
Kitchen I I Mustard I I 31.3 OF
Kitchen I I Hamburger meat I I 30 OF
Prep I I Steak I I 38 OF
Kitchen I I Pizza sauce I I 41 OF
North Andover Board of Health: 120 Main Street, North Andover, MA o1845 (978) 688-954a
FOOD SAFETY INSPECTION REPORT Page Number
5
Pizza Factory
Inspection Number Date Time In/Out Inspector
535 CHICKERING ROAD FECA9 12/4/25 10:00 AM C.DeCosta
NORTH ANDOVER, MA 01845 11:21 AM
IN
• - • - • • • - • 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
Kitchen I I I I OF
Prep I I Hamburger meat I I 39 OF
Basement Balsamic vinaigrette 34.4 OF
Kitchen Tuna 39 OF
Kitchen Hot pepper relish 37.1 OF
Kitchen Salami 41 OF
Kitchen I I Turkey I I 39 OF
Kitchen I I Tomatoes I I 41 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