In a recent routine inspection, the Prince William Health District cited the Hunan Garden for 9 violations of the health code, including food temperature and storage issues.
The restaurant, located at 13930 Estate Manor Dr, Gainesville, was cited for one priority violation, two priority foundation violations and six core violations.
According to the Health District report, these violations include:
Priority (Corrected During Inspection): Raw salmon, red snapper, tuna, and yellow tail for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
Priority Foundation (Corrected During Inspection): Sushi rice is using time control when no written procedures for the use of time as a public health control with time/temperature control for safety (TCS) foods are available.
Priority Foundation (Corrected During Inspection): No disposable towels were provided at the hand washing lavatory near the 3 vat sink or in the room before the bar.
Core: This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager.
Core (Corrected During Inspection): Fried noodles and soy sauce containers are being held on styrofoam boxes that are not durable, nonabsorbent, easily cleanable, resistant to pitting.
Core: The cutting board(s) along the prep cooler are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Core: Less than 10 foot candles of light was noted in the walk in freezer.
Core: Less than 50 foot candles of light was noted in the room off the kitchen, which has ice and soda machine along with hand washing sink.
Core: Floors and shelves in the walk in freezer have build up of ice.
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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.”
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