Restaurant Inspections: Taste of Asian Cited for 19 Violations

The Prince William Health District visited Taste of Asian, located at 17921 Heritage Village Plaza in Gainesville, for a routine inspection and cited the establishment for 19 violations.

This is the second Gainesville Asian-themed restaurant to receive multiple violations in the past month. China East, located at 6838 Piedmont Center Plaza, received 20 violations in a routine inspection May 7.

According to the May 15 inspection report, the critical violations include:

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

Critical (Corrected During Inspection):

Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler and in the cook's upright display cooler.

Critical: Mechanical dishwasher not sanitizing.

Critical Repeat: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the sushi that may be served raw and/or undercooked.

Critical: Pump-spray containers of cleaning products are not properly labeled.

Other non-critical violations include:

• A sign or poster that notifies food employees to wash their hands is not provided at the kitchen and restroom handsinks.
• The handwashing sink located at the rear kitchen is blocked, preventing access by employees for easy handwashing.
• Repeat: Improper methods used to thaw meat and poultry.
• Repeat: There were no thermometers in the cook's prep cooler, Frigidaire upright cooler, sushi display cooler, or bar coolers.
• Bulk food storage containers not labeled - sugar, flour?
• Food stored on the floor or less than 6" above the floor in the walk-in freezer.
• Repeat: Rice scoops and chef knives improperly stored between uses.
• Eating utensils not stored with the handles up.
• Repeat: There is a floor mounted equipment that is not elevated off the floor. A cleaning hazard exists.
• Repeat: Heavy accumulation of dust on refrigeration coils of kitchen 1-door upright display coolers.
• Repeat: Cardboard containers being reused for storage bins.
• Repeat: The employee restroom lacks a covered trash container.
• Repeat: Dead ceiling light lamps in kitchen and employee restroom.
• Less than 10 foot candles of light was noted in the walk-in freezer.

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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,  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.”