RESTAURANT INSPECTIONS: Hunan Garden Cited for 15 Health Code Violations

The Prince William Health District cited the management of Hunan Garden, located at 13930 Estate Manor Drive in Gainesville, for 15 violations, five of which were critical.

The was the restaurant's first published health inspection.

According to the Health District report, the critical violations include:

Critical (Corrected During Inspection): Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.

Critical (Corrected During Inspection): In use open drinking container on counter in kitchen.

Critical (Corrected During Inspection): No written procedures for the use of time as a public health control for sushi rice.

Critical: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.

Critical (Corrected During Inspection): Debris on food chopper; cook's utensils stored with fly swatter.

Other non-critical violations included:

• (Corrected During Inspection): Food containers on lower shelves in walk-in cooler not covered.
• Food stored on the floor or food stored less than 6" above the floor in walk-in units & in dry storage area..
• Shipping plastic on inside of exhaust hood canopy and on fryers
• No thermometer in walk-in cooler.
• Absence of no-smoking or international no-smoking signs in non-smoking area.
• Wooden duck boards / platform less than 6" off the floor in walk-in units & dry storage areas.
• Pepsi 1-door upright cooler at 63 degrees.
• The mop sink water line to the chemical mixer / dispenser lacks a backflow or backsiphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
• (Corrected During Inspection): No paper towels at bar handsink.
• A sign or poster that notifies food employees to wash their hands is not provided at the bar handwashing sink.

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“Restaurant inspections are normally scheduled for one to four inspections per year, depending on the complexity of the menu, how much food is made from raw products, and how much is made in advance rather than cooked-to-order,” the agency states on their website.

When violations are observed during a routine inspection, they are detailed in a report and classified as either critical (posing a direct or immediate threat to consumers) or non-critical (a failure of cleaning or maintenance), the agency said.

These inspections are considered by the Health District as a snapshot of a specific day of operation.

According to the agency: “Ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations.”