RESTAURANT INSPECTIONS: Eggspectation Cited for 16 Health Code Violations

The Prince William Health District recently cited Eggspectation in Gainesville for 16 violations of the health code, which include five critical violations.

Eggspectation, located at 8058 Crescent Park Drive, was previously cited for 10 violations July 16, 2013.

According to the May 27 Health District report, the critical violations included:

Critical: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.

Critical (Corrected During Inspection): In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.

Critical (Corrected During Inspection): Breakfast sausage in drawer warmer may be unsound or adulterated. Temperature 109 degrees.

Critical (Corrected During Inspection): Breakfast sausage in drawer warmer at improper hot holding temperature.

Critical (Corrected During Inspection): Sauteed onions at improper hot holding temperature 89 degrees.

Other non-critical violations include:

• Repeat: No disposable towels were provided at the hand washing sink at the cooking line.
• Repeat: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees
• Repeat: There were no temperature measuring devices located in the drawer cooler, 4-door bar cooler, or the keg cooler.
• Pump-spray container of water not labeled with name of contents.
• Repeat: In-use utensils improperly stored between use.
• 2-drawer warmer not working - temperature 121 degrees.
• Switch on Globe mixer safety cage broken.
• Drawer cooler dial thermometer broken.
• Walk-in cooler dial thermometer broken.
• Heavy dust on walk-in cooler refrigeration coils - fan assembly.
• Repeat: Soda gun holster missing drain line. Waste dripping into ice bin.

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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 Health District 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.”