Spring Gap Mountain Creamery, Columbia Pike/Westover Farmers Market Frm's Mkt, Arlington, VA - Mobile Food Unit inspection findings and violations

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Business Info

Restaurant: Spring Gap Mountain Creamery
Address: Columbia Pike/Westover Farmers Market Frm's Mkt, Arlington, VA
Type: Mobile Food Unit
Phone: 304 947-5414
Total inspections: 12
Last inspection: 10/18/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.10/18/2015Risk Factor
Limited food manager observed. Westover Market
No violation noted during this evaluation.		10/11/2015Routine
Health license observed. Hand sanitizer available. Foodservice gloves available. Obtain limited food manager card at ORS-Interactive 6066 Leesburg Pike, Falls Church VA (703) 533-7600. Westover Farmers Market
  • Food Manager Certificate and Responsibility
    Observation: Limited food manager not observed.
    Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
07/26/2015Routine
No violation noted during this evaluation.07/26/2015Routine
Health license observed. Prepackaged cheese on ice (in coolers).
No violation noted during this evaluation.		10/26/2014Routine
1. Prepackaged cheeses on ice in cooler.
2. 2014-15 Health license observed posted.
No violation noted during this evaluation.		08/31/2014Routine
Prepackaged cheeses on ice in cooler. Health license observed posted.
No violation noted during this evaluation.		08/17/2014Routine
Cheeses observed in cooler on ice. Prepackaged cheeses. License observed posted. (Columbia Pike Farmer's Market).
No violation noted during this evaluation.		06/01/2014Routine
Cheeses observed in cooler on ice. Prepackaged cheeses. License observed posted. (Westover)
No violation noted during this evaluation.		05/11/2014Routine
License not posted.
  • Critical: Potentially Hazardous Food, Cold Holding
    Observation: Cheese out on table not refrigerated. Potentially hazardous foods must be held at 41 F and below.
    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.
09/15/2013Routine
No violation noted during this evaluation.06/09/2013Routine
No violation noted during this evaluation.06/09/2013Routine

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