Restaurant Inspections: Health Inspectors Cite Desiderio with Four Critical Violations

Gainesville restaurant Desiderio received a visit from the Prince William Health District on Sept. 20 for a routine inspection.

The Italian-themed restaurant, located at 7960 Crescent Park Drive, received four critical violations and four noncritical violations during a routine inspection.

According to the Health District report, the Sept. 20 critical violations included:

Critical (Corrected During Inspection): Milk and cream in small counter-top refrigerator are adulterated. Temperatures 49/51 degrees.

Critical (Corrected During Inspection): Raw shell eggs stored over ready-to-eat (RTE) foods in the walk-in cooler.

Critical: Low temperature mechanical dishwasher not sanitizing. No chlorine reading.

Critical (Corrected During Inspection): Cream and milk in small counter-top refrigerator at improper cold holding temperatures.

The non-critical violations included:

• Repeat: There were no temperature measuring devices located in the cooking line. bar, and beverage station coolers.
• Repeat: Heavy ice in freezer section of small counter-top refrigerator.
• Repeat: There is no covered trash container in the employee restroom.
• Repeat: Less than 20 foot candles of light was noted in the restrooms. Measured 8-12 foot-candles.

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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 inspectors observe violations 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), they 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.”