Restaurant Inspections: China Jade of Gainesville Cited for Multiple Repeat Violations

The Prince William Health District cited Gainesville restaurant China Jade for 15 violations of the health code, 12 of which were repeat violations for food storage and cleanliness issues.

China Jade, located at 7519 Linton Hall Road, was inspected Jan. 27 and five critical and 10 noncritical violations were reported.

Read the restaurant's Feb. 24, 2014 inspection report here.

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

Critical Repeat: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler.

Critical Repeat: Different types of raw animal foods stored in such a manner that may cause cross contamination.

Critical (Corrected During Inspection): Chef's knives stored between equipment in kitchen. Debris on knives.

Critical Repeat: Pump-spray containers of cleaning products not labeled with product name.

Critical (Corrected During Inspection): Container of WD 40 stored on shelf over 3-vat sink.

Other non-critical violations included:

• Repeat: Food in walk-in cooler was not in covered containers, or wrapped.
• Repeat: Rice scoops improperly stored between uses.
• Repeat: Food stored on the floor or less than 6" above the floor in the walk-in units and in the rear dry storage area..
• Repeat: Aluminum foils in shelves in kitchen.
• Filters missing in exhaust hood.
• Service panel missing from front of ice maker.
• (Corrected During Inspection): Accumulations of food on food scoops in bulk food storage bins - flour, corn starch, etc.
• Repeat: The bar hand washing sink is blocked, preventing access by employees for handwashing.
• Repeat: No soap was provided at the bar hand washing sink.
• Repeat: Dead ceiling light lamps in kitchen and rear storage areas.

Click here to search for detailed information about this restaurant.

“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.”