Restaurant Inspections: Lin's China Bistro and China Jade Inspected in Jan.

Two local Asian-themed restaurants were inspected by the Prince William Health District of the Virginia Department of Health recently: Lin's China Bistro of 10270 Bristow Center Drive in Bristow and China Jade of 7519 Linton Hall Road in Gainesville. Each establishment received multiple critical violations.

Lin's China Bistro was inspected and five critical violations were reported during a Jan. 16 routine inspection. The restaurant received nine noncritical violations . Click here to search for detailed information about this restaurant.

According to the Health District report, critical violations  include:

Critical (Corrected During Inspection): Food handler wiped hands on apron.

Critical: Food packages are not in good condition (ex: dented food cans).

Critical Repeat (Corrected During Inspection): Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.

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

Critical Repeat: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, utensils in prep table drawer, knives stored between beverage counter and wall.

Other non-critical violations included:

• Repeat (Corrected During Inspection): Food uncovered on lower shelves in walk-in cooler.

• There was no thermometer in the 2-door beverage station cooler.

• Repeat: Unlabeled food containers.
• Repeat: Large bin of rice stored below kitchen 3-vat sink drainboard.
• Ice bucket was not stored in a position to allow air-drying.
• Repeat: The 2-door coolers in the bar and beverage station area are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
• Repeat: Oversize aluminum pan does not fit in 3-vat sink.
• Repeat: No hot water at hand sink in front kitchen. Faucet broken
• Repeat: Measured less than 20 foot candles of light in the restrooms.

China Jade, a popular restaurant in Gainesville received five critical violations and 15 noncritical violations during a Jan. 14 routine inspection.

According to the Health District report, critical violations  include:

Critical (Corrected During Inspection): A food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.

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

Critical Repeat (Corrected During Inspection):  Raw foods of animal origin stored over ready-to-eat (RTE) foods in the walk-in cooler.

Corrected During Inspection Critical: Debris on chef's knives stored between equipment.

Critical: Pump-spray container of cleaning product not labeled.

Other non-critical violations included:

• A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.

• No soap in dispenser at hand sink by dishwasher.
• Repeat: Soap was not provided at the bar hand washing sink.
• Repeat: No disposable towels were provided at the bar hand washing sink.
• Repeat: There were no thermometers in the prep coolers.
• Repeat: Screen door broken.
• Repeat: Food stored on the floor in the walk-in cooler and walk-in freezer.
• Repeat: Rice scoop improperly stored between uses.
• Chef's knives improperly stored between use.
• Hole in cutting board.
• Dead bulb in men's restroom light.
• Repeat: Bulb missing in exhaust hood.
• Repeat: Dead lamps in ceiling lights in kitchen and utility room.
• Repeat: Globe cover missing on light fixture in exhaust hood.
• Less than 20 foot-candles of light was noted in the walk-in freezer.

“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.”