249 (Viva Pasta) Comaplint Record 2011 BOARD OF HEALTH-1
CITY HALL
COMPLAINT RECORD
Date:1/7/7J
I Time: z/Vrryi
Map:
Parcel:
Name of Complainant: jettioA J,
Address:
Tel:Al
NATURE OF COMPLAINT:
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Owner: 2,�//7,/�,,, 1•
Address: � //
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Date of Inspection: ////S //
Time: /.3634,1,7
� / _ INSPECTOR'S REP% T:
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Actio aken: /(/Gi✓e
)aniel Wasiuk
:rom: Ben Wood
tent: Friday, April 08, 2011 5:12 PM
-o; Javeria Mir; Daniel Wasiuk
tubject: FW: Fresh Pasta code violations.
When was their last inspection?
:rom: Yosef Sahler [mailto:yysahler @gmail.com]
Sent: Wednesday, April 06, 2011 4:39 PM
re: Javeria Mir
Cc: Ben Wood
Subject: Fresh Pasta code violations.
ATTENTION: This notice is confidential and anonymous. It may not be shared, copied, or reproduced in any
way unless permission is obtained from me (Yosef Sahler) and signed.
IF YOU CAN NOT ABIDE PLEASE DO NOT READ FURTHER AND DELETE THIS MESSAGE.
Hello,
I recently was applying for a job at the Viva Fresh Pasta restaurant on the corner of State St. and Rt. 9. On the
day I began the hood over the range was not working, and the back door was being left open to aid ventilation.
When the hood repair person came, he refused to work on it because it was so dirty and. That evening, I and all
the other back-of-the-house staff began cleaning. No utensils,utilities or equipment were covered or moved
prior to the cleaning, and there were long sticky strands of grease and dust falling all over the food service
equipment.
The second issue is that there are two pasta making machines in the basement storage area of the operation.
They are kept behind a locked door, and are only used during off hours because they are not allowed to be used
at all. There is not sink or cleaning capacity in that room in the basement. I am told that the owner/manager has
been warned not to use the pasta machines in that room because it is a code violation, and their way of getting
away with it is to simply produce the pasta while the restaurant is closed.
Please keep in mind that this restaurant is specifically targeting families and caters to high-risk populations.
Their lack of cleanliness and the constant
cross contamination will kill someone eventually if this is not stopped.
Thank You for keeping Northampton safe,
Yosef Sahler
ORTHAMPTON BOARD OF HEALTH
MUNICIPAL BUILDING
212 MAIN STREET
NORTHAMPTON,MA 01060
(413)687 1214
FAX 013)567-1221
CITY OF NORTHAMPTON
BOARD OF HEALTH
FOOD SERVICE ESTABLISHMENT INSPECTION FORM
.BLISHMENT
RESS
ER'S NA
ON
et-
771/9
IN CHARGE i
T
FOP B T
FOODICE/BARY
RETAIL L FOOD SERVICE
CATERER
RESIDENTIAL KITCHEN
fiED BREAKFAST F.
MOBILE ILE FOOD SERVICE
TEMPORARY FOOD
PURPO
ROUTINE
RE-INSPECT
COMPLAIN
LLNESS
APPROVAL
HAOCP
OTHER
d on an inspection today,the items checkad below indicate the ' fated previsions of 105 CNIR 590.000,State Sanitary Code for Food Establishments,a d
adopted FEDERAL FOOD CODE. Each item umbc followed by the applicable section of the Code. Thi report. as saris notice of riolat d
•amns and official notice to correct said violations. Failure to comply with any time limits for correction ma molt in SUSPENSION r REVOCATION
e FOOD SERVICE LICENSE and CESSATION of your FOOD OPERATIONS The permit holder is hereby notified ofhisficr RIGHT to a HEARING
re the Board of Health.which must be requested,in writing,within ten days of this notice.
FOOD PROTECTION MANAGEMENT
PROTECTION FROM CHEMICALS
VIOLATIONS RELATED TO 1000 RETA
PRAM ICES;Blue Gems,
NC Ass/good/Knowledgeable
Yon-optical,lama
EMPLOYEE HEALTH
iepo,nng of Diseases by Food Employee&PIC
nel with Infections ReebictedIEJNuded
Noncritical Tema
FOOD FROM APPROVED SOURCE
Food and Water from Approved Source-.,
Receiving I Condtbon
Ta0URecAMa I Ingredient r w Statement
Conformance w./Approved PraceduresiHACC
Monttltica items .
FOOD FROM APPROVED SOURCE
te.Approved Food or Out
19.Toxic Chemicals.
20.Non-critical Items
NC
Mir
MI/
NC
�.^
NC
TIMEITEMPERATUR
NTROLS
21.Cooking Temperatures.
22.Reheating of Potentially Hazardous Foods
zs.Cooling of Potentially Hazardous Foods._
24.Hot&Cold Holding of PHFa
25.Tomes As a Public Health Control
26.Noncritical Items .
REQUIREMENTS FOR HIGHLY
SUSCEPTIBLE POPULATIONS tHSP1
RI.PoSGng and Food Preparation for HSP
28.
Mica!Items.
Separation l Segregation l Protection
Food Contact Surfaces-Cleaning&Sanitizing
Proper Adequate Ha dweahhg Procedures
Good Personal Hygienic Practices
Prevention of Contamination from Hands..
Handwasmng Facilities-Capacity&Location.
Nanerloal Name..
31.Manaw,ment and Personnel
32.Food and Food Protection
33.Equipment and Utensils
34.Water,Plumbing and Waste
35.Physical Facility.
30.Poisonous or Toxic Materials
37,Other Retell Practice Items.
38.Caterer;Mobile Food Operation
39.Residential Kitchen;Bed&Breakfast
40.Ant-Choking.
41.Tobacco Sales Vhalation
42.Licensing&Enforcement Requirements
CORRECTIVE ACTION REQUIRED
CONSUMER ADVISORY POSTING
rig of Consumer Adviewies
Cdboat Consumer Items
Voluntary Compliance
Re-Insp%Lml scheduled
Embargo
VoluntaryDisposal
Employee ReztrictianIEaclusiOn
Emergency Suspension
Emergency Closure
umoer of V;oroted Prot ieions Rem
Foedborne l iar asses lokdod bon
RILL Factor i Pod Dome,
ro� /. IA 74—
�til c
ewe lme otOwu;Opener,or Pennin Charge
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