Coach And Horses Tearoom, 949 Cedar Creek Grade, Winchester, VA 22601 - Other Food Service inspection findings and violations

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Business Info

Restaurant: Coach and Horses Tearoom
Address: 949 Cedar Creek Grade, Winchester, VA 22601
Type: Other Food Service
Phone: 540 323-7390
Total inspections: 3
Last inspection: 03/25/2015
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Inspection findings

Inspection date

Type
The chlorine sanitizer is said to tarnish the silverware, recommend trying a quaternary ammonia sanitizer to properly wash, rinse and sanitize the silverware. The quaternary ammonia sanitizer requires a 200 ppm concentration and must be in contact with the utensil for 60 seconds in order to properly sanitize.
  • Critical: Hands - Preventing Contamination from Hands*
    Observation: Observed employees directly contacting ready-to-eat food with bare hands.
    Correction: Minimize bare hand and arm contact with food that is in a RTE form to reduce the potential for contamination.
  • Hand Drying Provision
    Observation: No continuous towel system that supplies the user with a clean towel has been provided.
    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
03/25/2015Risk Factor
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    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.
03/06/2014Risk Factor
-Provide a cooking thermometer that reads from 0 to 220 degrees for checking cooking temperatures and cold holding temperatures.
- Do not block the hand sink.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    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.
  • Food Contact Surfaces - Cleanability*
    Observation: The contact surface of the counter tops (added since last inspection) are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
    Correction: Resurface the counter tops to provide a contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
    Observation: No sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
    Correction: Provide chlorine sanitizer at proper concentration of 50 -100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
07/17/2013Routine

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