Ashby Ponds- Cardinal Clubhouse, 21170 Ashby Ponds Blvd, Ashburn, VA 20147 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Ashby Ponds- Cardinal Clubhouse
Address: 21170 Ashby Ponds Blvd, Ashburn, VA 20147
Type: Full Service Restaurant
Phone: 571 291-6291
Total inspections: 12
Last inspection: 10/22/2015

Restaurant representatives - add corrected or new information about Ashby Ponds- Cardinal Clubhouse, 21170 Ashby Ponds Blvd, Ashburn, VA 20147 »

Inspection findings	Inspection date	Type
Reminder: Handsinks at both wait stations - be sure they are not blocked by serving trays and are accessible and stocked with soap and paper towels. NOTE: liquid egg - if frozen then thawed for use, please date label with updated use-by date. Menu updated for files. Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) Observation: The chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds. Items was returned to grill and cooked to 168. Temperature Measuring Devices - Food (corrected on site) Observation: The grill cook does not have a food thermometer (degrees F) to measure cooking temperatures. Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. Equipment - Cutting Surfaces Observation: The cutting board(s) along the grill station are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Plumbing System Maintained in Good Repair Observation: Hot water faucet at 3 basin sink (right) in poor repair. Correction: Repair and maintain all plumbing components and fixtures.	10/22/2015	Routine
No violation noted during this evaluation.	08/22/2015	Other
Received call from Prince WIlliam County EHS, stating he observed sandwiches at grill line not under refrigeration and inquiring if facility is using TIME control. Spoke to Kera Wooten, Director of Dining Services at Ashby and Vicki Leap, see email on file. They are aware of the complaint. The sandwiches in question were being prepped at grill line, placed into clam shell containers and in process of being labeled to be put into display cooler at Robin's nest and Market place coolers. Ashby indicated these are always made at grill line in between breakfast and lunch No violation noted during this evaluation.	03/18/2015	Complaint
Reminder to use lids/straws with employee drinks. Must wash hands after using a bottle with screw cap to avoid hand contact with mouth surface. Hair Restraints - Effectiveness (corrected on site) Observation: Employee (1) observed working in the food service area without proper hair restraints. Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Working containers of green cleaner (lime remover?) are not properly labeled. Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.	03/04/2015	Routine
Menu updated for file. Victory prep wash appears >80-please calibrate unit and check with test strips. Email when corrected. Cooling Methods (corrected on site) Observation: The methods used for cooling were not adequate. (Potato leek soup cooling covered in 10 gallon containers 190, 156F). Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Equipment and Utensils - Multiuse, Characteristics Observation: The food contact surface of the eco clam shells are not durable, nonabsorbent, easily cleanable, resistant to pitting. Correction: Discontinue use of the ones that are scored or burned and no longer cleanable. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: The following utensils were observed soiled to sight and touch: ice cream dipper. Correction: Clean and sanitize these surfaces for food contact. Hand Drying Provision (corrected on site) Observation: No disposable towels were provided at the hand washing lavatory in the dishwash area. Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials	11/18/2014	Routine
Follow up visit following fire in steamer. Spoke with General Services Manager. Facility extinguished fire, removed steamer, discarded impacted food, cleaned and sanitized food contact surfaces. Additional notes and pictures on file. No violation noted during this evaluation.	10/03/2014	Other
The purpose of this visit was to investigate a fire. The fire had been extinguished with a hand held fire extinguisher. They were instructed to discard all exposed foods, thoroughly clean the kitchen area impacted by the fire and extinguisher discharge. Kitchen was reopened the next morning. No violation noted during this evaluation.	10/02/2014	Other
Discussed reheating process in Auto Sham with Chef Chicken observed seared on grill and cooked in Vulcan Thawing under running water-water needs to be <=70F. Tap water is 78-79F. Discussed approved methods of thawing to utilize. Reminder to change quat sanitizer buckets frequently (150-400ppm) Many holes in FRP where paper towel dispensers were replaces. Close holes. No violation noted during this evaluation.	07/22/2014	Routine
please remember to label all Sandwiches at market place with ingredients. Vacuum packed Fish must be opened before thawing please evaluate grout at deli line for repair. As per PIC Robert, plans in place to address. Observed breakfast ( and daily prep) and market place. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The ready-to-eat (RTE) foods (opened hot dogs, cooked chicken both prepared 1/25) in the refrigeration unit was not properly dated for disposition after opening. Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.	01/27/2014	Risk Factor
Reminders: to properly date label prepared items and remove items from service 7 days. training instructions referenced for vegetable wash observed good use of gloves with all food prep please monitor food temps at Victory cooler @ Market line-opened/closed 51F Non-Food Contact Surfaces Observation: The nonfood contact surface of dirty side of dishwash drain board area (around SS and FRP) and drain tube noted in need of cleaning. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues.	10/10/2013	Routine
Risk based inspection. no violations noted. Observed end of lunch service and dinner being prepared. Observed market place-reminder to check/include ingredient labels Salmon farm raised, fully cooked. Mussels listed on ISSL (RS). No violation noted during this evaluation.	03/26/2013	Risk Factor
No violation noted during this evaluation.	02/05/2013	Complaint

Ashby Ponds- Cardinal Clubhouse respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
Hong Kong Restaurant	Ashburn, VA
Burger King #1602 (01-1464)	Virginia Beach, VA
Hardee's #2341	Roanoke, VA
McDonald's #3984 (01-0368)	Virginia Beach, VA
Pupuseria Gaviota	Harrisonburg, VA
McDonald's #11683	Midlothian, VA
Jim's Country Store	Front Royal, VA
Hardee's	Galax, VA
McDonald's	Max Meadows, VA
Popeyes # 5738	Chesapeake, VA

Restaurants in neighborhood

Name
Ashby Ponds- Maple Grove Continuing Care
Ashby Ponds - Willow Crossing Independent Living
Jennifer's Pastries
Schoolhouse Grilll
The Wandering Chef
Sport Bounce
County Christian Early Education
County Christian School

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses