Peachy Family Dairy, Welburn Square Frm's Mkt, Arlington, VA - Mobile Food Unit inspection findings and violations



Business Info

Restaurant: Peachy Family Dairy
Address: Welburn Square Frm's Mkt, Arlington, VA
Type: Mobile Food Unit
Total inspections: 3
Last inspection: 08/14/2014

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Inspection findings

Inspection date

Type

Farmers market application left with person in charge. Prepackaged cheeses. Complete application prior to next market on 08/21/14.
  • Critical: Licenses for Food Establishments
    Observation: Health license has expired.
    Correction: No person shall operate a food establishment who does not have a valid license issued to him by the county manager. Only a person who complies with the requirements of this chapter shall be entitled to receive or retain such a license. Licenses are not transferable.
08/14/2014Routine
Cheese samples on ice, discard after 4 hours. Health license observed posted. Processing license observed posted. Cheeses observed in coolers on ice.
No violation noted during this evaluation.
05/01/2014Routine
At Ballston Farmers Market. Ensure cheese on display is not served/sold to the public since is not kept 41oF or below.
  • Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
    Observation: Cheese packages cold holding at the improper temperature of 52oF [Ice added to the cooler].
    Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
05/30/2013Routine

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