Ashland Coffee & Tea, 100 North Railroad Avenue, Ashland, VA 23005 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Ashland Coffee & Tea
Address: 100 North Railroad Avenue, Ashland, VA 23005
Type: Full Service Restaurant
Phone: 804 798-1702
Total inspections: 7
Last inspection: 11/03/2015

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Inspection findings

Inspection date

Type

Discussed the following with the person in charge (PIC):
1. Time as a public health control is being used for the milk and half & half stored at the customer self service counter. The discard times are marked on the bottom of the pitchers.
2. Observed the sandwich prep unit operating at 46°F. Do not store temperature control for safety (TCS) foods in the unit until it repaired and capable of holding food at or below 41°F.
3. Observed significant improvement in date marking and disposition of foods and employees wearing hats for hair restraints. Ensure that all hair is properly restrained (no loose hair hanging in the front of the body).

  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: (CORRECTED DURING INSPECTION): The following foods cold holding at improper temperatures: feta cheese on the top side of the sandwich prep unit holding at a temperature of 51°F.
    The person in charge (PIC) relocated the TCS foods stored on the top side of the prep unit to the reach-in cooler.

    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Do not store foods in that unit until it is capable of holding food at or below 41°F.
  • Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
    Observation: Interior surfaces of the ice machine located in the service area in contact with non-potentially hazardous food items was observed soiled with accumulations of grime and debris.
    Correction: Clean the interior surfaces of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
11/03/2015Follow-up
Discussed the following with the person in charge (PIC):
1. Ensure that employees handling food are wearing hair restraints. Observed employees preparing food without hair restraints.
2. Observed several live insects around the dishwashing machine area. The PIC stated that the facility is treated monthly by a professional pest control company and the last treatment was two weeks ago.
3. Observed one can of flying insect spray stored under the 3 compartment sink. The PIC stated that it is used for outdoor use only. Ensure that employees do apply pesticides inside the facility. Recommend labeling the can "for outdoor use" only.
4. Food sources are Restaurant Depot, Sam's Club, Cupertino's (bagels), local farmer's market (produce only).

  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: (CORRECTED DURING INSPECTION): The following foods cold holding at improper temperatures:
    1. Top side of the sandwich prep unit: sliced tomatoes-48°F, Feta cheese-47°F.
    2. Customer self service counter: Skim milk-54°F, half & half-55°F.
    The person in charge (PIC) relocated the TCS foods stored on the top side of the prep unit to the reach-in cooler and will ensure that the half & half and milk are used or discarded within four hours. The owner stated that he will purchase new insulated containers for the milk and half & half.

    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) sandwiches in the refrigeration unit are not properly dated for disposition. Observed a use by date of 10/9/15 on the sandwich storage container but the PIC stated that they were prepared on 10/17/15. The PIC date marked the container with the correct use by date.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The ready-to-eat (RTE) commercially processed pork BBQ in the refrigeration unit was not properly dated for disposition after opening. Observed a use by date of 10/21/15 on the container but the PIC stated that was the day that it was opened. The PIC date marked the container with the correct use by date.
    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.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) green beans in the refrigerator, the food should have been discarded 7 days ago. The use by date on the container was 10/16/15. The PIC discarded the green beans.
    Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
    Observation: A review of the menu board with the foodservice operator indicates that there is no consumer advisory for the eggs that may be served raw and/or undercooked. The owner corrected this during the inspection.
    Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Interior surfaces of the ice machine located in the service area in contact with non-potentially hazardous food items was observed soiled with accumulations of grime and debris.
    Correction: Clean the interior surfaces of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
10/23/2015Risk Factor
The ice cream freezer and several reach-in coolers in the front of the kitchen have been cleaned.
The wall and HVAC wall vents behind the coffee grinder area have been cleaned.
Observed no TCS foods stored in the sandwich prep unit. The person in charge (PIC) stated that the sliced tomatoes and feta cheese are now held in the reach-in cooler adjacent to the sandwich prep unit.
Ensure that the preparation day is included when date marking ready to eat foods.

  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the following equipment has accumulations of food debris:
    1. interior of all reach-in cooler and reach-in freezers.
    2. interior of the ice cream freezer.

    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: The walls behind the panini grills and the coffee grinder area and the HVAC wall vents behind the coffee grinder area are in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
04/30/2015Follow-up
Discussed the following with the person in charge (PIC):
1. Ensure that all foods are date marked using a consistent system. Observed most foods date marked with a use by date but observed the quiche and several cream cheese containers marked with a prep date.
2. Observed the employee health policy (FDA Form 1-B) signed by all staff and kept on file in the office. Recommend posting the policy in the kitchen.
3. The salmon product used in preparing the lox is a hot smoked salmon and the packaging states that it is fully cooked and ready to eat.
4. Food sources are Restaurant Depot, Sam's Club, RRS, and Uncle Ralph's (baked goods).
Observed good food handling practices (hand washing and glove usage) by the staff.

  • Hair Restraints - Effectiveness
    Observation: Employees 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: The following foods cold holding at improper temperatures in the sandwich prep unit: feta cheese-51°F, sliced tomatoes-49°F. The person in charge (PIC) discarded the food. Observed the temperture of the unit at 44°F. No other temeprature control for safety (TCS) foods were stored in the unit.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
    Observation: A review of the menu on the menu board indicates that there is no consumer advisory for the eggs that may be served raw and/or undercooked. The PIC placed a consumer advisory under the menu board during the inspection.
    Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • Responsibilities of Owner or Proprietor
    Observation: Absence of no-smoking signs or international no-smoking signs in the facility.
    Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
  • Sanitizing Solutions, Testing Devices (repeated violation)
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Many cake pans were observed in a state of disrepair and damaged (teflon coating coming off and rusted).
    Correction: Repair or replace the cake pans to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • Good Repair and Calibration of Thermometers (corrected on site)
    Observation: Observed food thermometer is not calibrated to ensure accuracy. Observed the thermometer reading 24°F when placed into an ice water solution.
    Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the following equipment has accumulations of food debris:
    1. interior of all reach-in cooler and reach-in freezers.
    2. interior of the ice cream freezer.

    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sink located in the coffee prep area was measured at a temperature less than 100°F. The faucet is leaking and is turned off. Repair the faucet as soon as possible.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
  • Lighting, Intensity
    Observation: Less than 10 foot candles of light was noted in the dry storage area. Several light bulbs were burned out.
    Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: The walls behind the panini grills and the coffee grinder area and the HVAC wall vents behind the coffee grinder area are in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • Critical: Toxics - Conditions of Use* (corrected on site)
    Observation: Pesticides are not being applied by a certified applicator. Observed two cans of insect spray stored under the handsink. The PIC stated that it is used occassionally inside the restaurant when needed prior to the pest control company arriving. The PIC removed the cans of insect spray from the kitchen and will use for outdoor use only.
    Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
04/16/2015Routine
Discussed cooking temperatures. Only raw item is chicken. All others are frozen and or pre cooked. Good use of handwashing and glove use. Call when GRP violations are corrected.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.(raw shell eggs on top of RTE food)
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the Silver RIC..
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Physical structures noted in need of cleaning: Wall/floor behind front ice machine, shelf near dish area, vents under table near ice machine.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 Chlorine sanitizer observed < 50 ppm.
    Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces Correct to 50- 100ppm.
06/18/2014Routine
All corrections made.
No violation noted during this evaluation.
07/25/2013Follow-up
Reviewed menu. Good use of glove use. discussed foods cooled and reheated. Discussed reheating temperature and cooling methods (quiche, soup, chili and rice) Discussed 2 hour timeframe for milk carafs. Reveiwed CDc Risk factors. Handouts given. Start using 1B form.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: The nonfood contact surface of the shelving is not corrosion resistant, nonabsorbent, and/or smooth.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the Holiday RIC.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of ice machine, inside whirlpoop RIC, Norlake
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory in the front handsink.
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The following Physical structure noted in need of cleaning: walls at front handsink
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
05/23/2013Routine

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