HomeMy WebLinkAboutTripoli Pizza - Inspection - 542 TURNPIKE STREET 4/23/2026 North Andover Health Department
120 Main Street, North Andover MA 01845
Food EstablishmentInspectionReport
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Tel. (978) 688 9540 Fax (978) 688 9542
Email: twolfenden@northandoverma.gov
Name: Tripoli Bakery and Pizza Inspection Date:04/23/2026 Number of P and PF Violations
Address: 542 Turnpike Street Time In/Out: 09:21 am / 10:19 am (Items 1 though 29): 0
Phone: 978-682-0003 Permit No.: Number of Repeat P and PF
Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29): 0
Owner: Matteus & Rosario Zappala Type of Operation: Food Service
Person-in-charge: Carlos Ferreira Type of Inspection: Routine Previous Inspection Date:
Inspector: G.Greystone Date of Re-Inspection: 05/03/2026 or After
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
in =in complaince Out =out compliance n/o =not observed n/a =not applicable COS =corrected on-site r =repeat violation
Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R
Supervision Protection from Contamination
1 Person-I n-Charge present, In 15 Food separated and protected In
demonstrates knowledge, and 16 Food contact surface; cleaned In
performs duties and sanitized
2 Certified Food Protection Manager In 17 Proper disposition of returned, In
Employee Health previously served, reconditioned
3 Management, food employee and In and unsafe food
conditional employee; Knowledge, Time/Temperature Control for Safety
responsibilities, and reporting 18 Proper cooking time &temperature n/o
4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n/o
5 Procedures for responding to vomiting In holding
and diarrheal events 20 Proper cooling time and temperature n/o
Good Hygienic Practices 21 Proper hot holding temperature n/a
6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In
tobacco use 23 Proper date marking and disposition In
7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a
mouth Consumer Advisory
Preventing Contamination by Hands 25 Consumer advisory provided for raw/ n/a
8 Hands clean and properly washed In under cooked food
9 No bare hand contact with RTE food In Requirements for Highly Susceptble Populations
10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited n/a
supplied and accessible foods not offered
Approved Source Food/Color Additives and Toxic Substances
11 Food obtained from source In 27 Food additives; approved and n/a
12 Food received at proper temperature n/o properly used
13 Food received in good condition, safe, In 28 Toxic substances properly identified, In
and unadulterated stored and used
14 Required records available, shellstock n/a Conformance with Approved Procedures
tags, parasite destruction 29 Compliance with variance/ n/a
OFFICIAL ORDER FOR CORRECTION: Based on an inspection specialized process/HACCP plan
today,the items marked"OUT"indicated violations to 105 CMR 590.000 and applicable sections of 2013 FDA Food Code.This report,when signed
below by a Board of Health member or its agent constitutes an order of the Board of Health. Failure to correct violations cited in this report may result in
suspension or revocation of the food establishment permit and cessation of food establishment operations. If you are subject to a notice of suspension,
or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR 590.015(B).
Inspector: Person In Charge: cf-mLb<5
Page 1 of 4
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Tripoli Bakery and Pizza Date: 04/23/2026 Page 2 of 4
GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS
in =in complaince Out =out compliance n/o =not observed n/a =not applicable COS =corrected on-site r =repeat violation
Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R
Safe food and Water 48 Warewashing facilities: installed, Out
30 Pasteurized eggs used where n/a maintained, and used; test strips
required 49 Non-food contact surfaces clean
31 Water and ice from approved source Physical Facilities
32 Variance obtained for specialized n/a 50 Hot and cold water available;
processing methods adequate pressure
Food temperature control 51 Plumbing installed; proper
33 Proper cooling methods used; In backflow devices
adequate equipment for 52 Sewage and waste water properly
temperature control disposed
34 Plant food properly cooked for hot n/a 53 Toilet features; properly,
holding constructed supplied,and cleaned
35 Approved thawing methods used n/o 54 Garbage and refuse properly
36 Thermometer provided and accurate disposed; facilities maintained
Food Identification 55 Physical facilities installed,
37 Food properly labeled: original Out maintained, and clean
container 56 Adequate ventilation and lighting;
Prevention of Food Contamination designated areas used
38 Insects, rodents, and animals not Massachusetts Requirements
present M 1 Anti-choking procedures in food n/a
39 Contamination prevented during service establishment
food preparation,storage and M2 Food allergen awareness In
display M3 Caterer
40 Personal cleanliness M4 Mobile Food Operation
41 Wiping cloths: properly used and M5 Temporary Food Establishment
stored M6 Public Market; Farmers Market
42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and-
Proper Use of Utensils Breakfast Operation
43 In-use utensils properly stored Out r M8 Residential Kitchen: Cottage Food
44 Utensils, equipment and linens: Operation
properly stored,dried, and handled M9 School Kitchen; USDA Nutrition
45 Single-use/single-service articles: Program
properly stored and used M 10 Leased Commercial Kitchen
46 Gloves used properly M 11 Innovation Operation
Utensils, Equipment and Vending M12 Frozen Desert
47 Food and non-food contact surfaces Out COS Local Requirements
cleanable, properly designed, L1 Local law or regulation
constructed and used L2 COVID-19
L3 Reserved
Tripoli Bakery and Pizza Date: 04/23/2026 Page 3 of 4
DESCRIPTION OF VIOLATION
Fail Code
Discussion PIC unable to provide a current food permit at time of
inspection: Food Permit posted had expired 3/1/2026
Discussion Allergen certification posted on kitchen office door,
reviewed with PIC that at least one copy of the Allergen Awareness
Certification, the CFPM Certification, and Food Permit shall be posted in
customer view
OBSERVATION: Observed Pizzelle cookies available for direct customer sale
that had a label present on the package that only displayed the flavor of
the Pizzelle. PIC stated they had recently ran out of labels for the
items and more were being printed off.
3-602 .11 REGULATION: Item 37 Food properly labeled original container -- Food
Labels
Correct On Site OBSERVATION: Observed shredded mozzarella stored in what appeared to be a
tupperware container. Reviewed with PIC that approved containers, such as
those certificated by "NSF" or "ANSI" are to be used for food storage.
Such containers are durable, CORROSION-RESISTANT, and nonabsorbent; of a
sufficient in weight and thickness to withstand repeated WAREWASHING;
finished to have a SMOOTH, EASILY CLEANABLE surface; and resistant to
pitting, chipping, crazing, scratching, scoring, distortion, and
decomposition. Corrective Action: PIC transferred the contents of the
tupperware to a larger, approved, container of shredded mozzarella.
4-101 .11 REGULATION: Item 47 Food and non - food contact surfaces
cleanable,properly designed, constructed and used -- FCS
Characteristics-Materials for Construction and Repair
Repeat OBSERVATION: Observed a plastic measuring cup stored in a bulk container
of salt that had its handle in contact with the salt at time of
inspection. Reviewed with PIC that if utensils are stored in bulk
containers, the handle shall be elevated above the surface of the food
3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils,
Between-Use Storage
OBSERVATION: PIC unable to provide test strips that could accurately
measure the concentration of sanitizer solution at time of inspection:
The quat test strips had expired 7/15/2018 . PIC to ensure a test kit or
other device that accurately measures the concentration in MG/L of
SANITIZING solutions is provided.
4-302 .14-Pf REGULATION: Item 48 Warewashing facilities installed, maintained, and
used; test strips -- Sanitizing Solutions, Testing Devices
Closing Correct Priority Item and Priority Foundation Item violations immediately;
Core Item violations within 10 days. Correct all violations in entirety
and maintain. Train and supervise staff. Failure to correct all
violations and maintain corrections may result in administrative action
and or fines. The text in this report is an unofficial version of the
state regulations. Official version of the state regulations may be found
at www.mass.gov/dph/fpp or by contacting the State House Book Store.
Discussion Observed a posted hood sticker that stated the unit was last
cleaned 10/20/2025 and is to be cleaned every 180 days. PIC contacted the
owner and they scheduled a hood cleaning. Verify at re-inspection.
Tripoli Bakery and Pizza Date: 04/23/2026 Page 4 of 4
DESCRIPTION OF VIOLATION
Fail Code
In Compliance Observed: All items in freezer unit maintained frozen solid;
Right Bakery Display Cooler: Coconut Cake-41F, Spinach and Feta
Pastry-40F; Left Bakery Display Cooler: Oreo Cheese Cake-41F, New York
Style Cheese Cake-40F; "True" Reach-in: Shredded Mozzarella-41F, Sliced
Provolone-40F; Three Bay Sink: 200ppm (quat) on inspector's test strips;
Walk-in Cooler: Tomato Sauce-41F, Sliced Provolone-40F; Trash Area
maintained clean, trash receptacles maintained firmly closed