RESTAURANT INSPECTIONS: Taste of India Cited for Sanitary Violations

The Prince William Health District cited the Gainesville restaurant Taste of India for six violations of the health code for issues concerning health reporting, food storage and cleanliness.

The  restaurant, located at 14706 Lee Highway, was inspected May 23, 2016 and two critical and four noncritical violations were reported.

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

Critical: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.

Critical (Corrected During Inspection): Food items noted in the walk in cooler not dated

Other non-critical violations included:

• Repeat (Corrected During Inspection): Food stored on the floor or food stored less than 6" above the floor.
• Repeat (Corrected During Inspection): Wiping cloths improperly stored between use.
• (Corrected During Inspection): Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
• (Corrected During Inspection): The nonfood contact surface of the ice machine and cooler has accumulations of grime and debris.

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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.”