Restaurant Inspections: Health Inspectors Cite Taste of Asian for 8 Violations

Gainesville Restaurant Taste of Asian received a visit from the Prince William Health District Dec. 4 for a routine inspection; the restaurant was cited for eight violations of the health code.

Taste of Asian, located at 7921 Heritage Village Plaza, was inspected and three critical and five noncritical violations were reported.

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

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

Critical (Corrected During Inspection): Knives stored between equipment at cooking line.

Critical (Corrected During Inspection): Soiled knives on wall rack.

Other non-critical violations included:

• Repeat: There were no thermometers located in the prep cooler, sushi display cooler, 2-door work-top cooler, Frigidaire 1-door upright cooler, & 3-door bar display cooler.
• Repeat: Large bulk food storage container unlabeled.
• Repeat (Corrected During Inspection): The handwashing sink located in the rear kitchen was blocked, preventing access by employees for easy handwashing.
• Repeat: A sign or poster that notifies food employees to wash their hands is not provided at the kitchen handsinks.
• Hot water faucet handle missing at the handwashing sink in the employee restroom.

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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.”