Alex. Community Shelter/Substance, 2355-B Mill Rd, Alexandria, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Alex. Community Shelter/Substance
Address: 2355-B Mill Rd, Alexandria, Virginia
Total inspections: 23
Last inspection: Jul 2, 2009

Restaurant representatives - add corrected or new information about Alex. Community Shelter/Substance, 2355-B Mill Rd, Alexandria, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-501.15(A) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:Ribs @ 98F and covered in walk-in refrigerator.
  • 6-501.110(A) - Corrected During Inspection Employees are not using the dressing rooms or lockers provided. Personal articles mixed with food/wares.
July 02, 2009Routine02Details / Comments
4-601.11A - Critical The evaporator in the walk-in cooler is dusty .March 10, 2009Routine10Details / Comments
  • 3-305.11A3 - Food boxes stored on the floor and/or food stored less than 6" above the floor of the walk-in freezer.
  • 3-501.17B - Critical The ready-to-eat (RTE) commercially processed cheese in the refrigeration unit was not properly date-marked after opening.
December 04, 2008Routine11Details / Comments
  • 3-501.17A - Critical The prepared, refrigerated RTE turkey loaf was held more than 24 hours is not properly date marked.
  • 4-502.11A1 - The gasket on the tray cooler (open-top) unit was was observed in a state of repair and condition preventing the equipment to be used as designed. The door gasket was held on with electrical tape.
August 29, 2008Routine11Details / Comments
  • 4-501.114A - Corrected During Inspection Critical No sanitizer in rag bucket
  • 4-501.11B - The interior of the ice machine was dusty and in need of cleaning.
  • 7-201.11B - Critical Container of insect spray was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
May 29, 2008Routine21Details / Comments
6-501.11 - Front panel of the dishmachine housing gauges is in disrepair.February 22, 2008Routine01Details / Comments
  • 2-402.11 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 3-501.16A2 - Critical PHF foods were being stored at room temperature prior to cooking. Ham was at 56 degrees F., mixed vegeetables were at 65 and sandwiches were at 45 degrees F.Stand-by meals were in walk-in refrigerator in closed insulated clam shell containers at 63, 65 and 77 degrees F.
August 28, 2007Routine11Details / Comments
  • 3-304.12A - Corrected During Inspection In-use utensils improperly stored between use. Knives observed being stored between equipment (between knife holder and wall)
  • 6-501.11 - 1. Outlet covers missing from wall behind prep table and slicer. Area difficult to clean due to opening/missing outlet covers. 2. Opening/crack observed in wall next to hand sink. 3. Three compartment sink not seal to wall. Caulking no longer in good repair/easy to clean.
April 06, 2007Routine02Details / Comments
No violation noted during this evaluation. December 21, 2006Follow-up00Details / Comments
5-103.11A1 - Critical The water source and system serving this food service establishment has been interrupted.December 18, 2006Routine10Details / Comments
No violation noted during this evaluation. August 18, 2006Routine00Details / Comments
  • 4-501.11A - 1. Top section of the dish washer not in good repair (deteriorating) 2. Broken sneeze guard observed at the front service counter.
  • 5-501.113B - Outside refuse container was uncovered and lids are missing.
  • 6-501.111D - Harborage conditions exist. A number of dead roaches observed on the floor under the dish washer.
April 27, 2006Routine03Details / Comments
6-202.11A - Repeat The light bulbs at the vent hood were not properly shielded, coated, or shatter-resistant.December 30, 2005Routine01Details / Comments
6-202.11A - The light bulbs at the vent hood were not properly shielded, coated, or shatter-resistant.September 22, 2005Routine01Details / Comments
  • 4-501.11B - Door gasket to the front line cooler observed torn and not in good repair.
  • 5-501.113B - Outside refuse container was uncovered. Lids to dumpster damaged and not in good repair.
  • 6-501.111D - 1. Dead roaches observed on the front line storage shelf. 2. Dead roaches observed on the floor behind the dish washer.
June 09, 2005Routine03Details / Comments
  • 2-401.11A - Critical An employee was eating an apple in the kitchen, where he/she may contaminate food, clean equipment, utensils or other items needing protection.
  • 4-202.11A1 - Critical Observed salad containers cracked.
March 04, 2005Routine20Details / Comments
  • 6-501.12A - Observed ventilation cover and ceiling soiled with accumulation of dust in the warewashing area.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  • 6-202.11A - The light bulb in the hood system was not properly shielded, coated, or shatter-resistant.
November 09, 2004Routine03Details / Comments
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 6-501.16 - Mops and brooms are not hung up to air dry.
  • 3-202.15 - Critical Repeat Food from damaged packaging offered for sale or service.
July 23, 2004Routine12Details / Comments
  • 3-304.14B2 - Wiping cloths improperly stored between use.
  • 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: fanguards in the Walkin cooler.
  • 3-202.15 - Critical Observed one dented can of stewed tomatoes on a shelving unit.
  • 3-306.11 - The food on display (onions, condiments) is not protected from contamination.
April 16, 2004Routine13Details / Comments
  • 2-303.11 - Employees wearing jewelry on their arms and hands while preparing food.
  • 4-601.11A - Critical Can opener blade is soiled with debris.
  • 3-701.11A - Critical Observed few milk cartons with dates expired (1/4/04).
January 06, 2004Routine21Details / Comments
No violation noted during this evaluation. September 24, 2003Routine00Details / Comments
  • 5-205.15B1 - Plumbing connections at the 3-vat sink are leaking.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
  • 6-501.16 - Mops and brooms are not hung up to air dry.
  • 4-202.16 - Milk crates used to elevate boxes off the floor inside the walk-in units.
  • 3-501.17A - Critical In conjunction with 3-501.17B: The prepared, refrigerated RTE foods such as sliced cheese, deli meat, tuna, chicken, potato, and pasta salads and the opened containers of commercially processed foods like mayonnaise and salad dressing held more than 24 hours is not properly date marked.
  • 6-301.14 - No sign or poster is provided at hand sinks reminding employee's to wash their hands often.
  • 4-501.11A - Service line milk and fruit refrigerator was observed in a state of disrepair and damaged (registering 50F).
  • 5-501.113B - Outside refuse container was uncovered.
  • 4-903.11B2 - Clean equipment and dish ware were observed stored uncovered or with the food contact surface facing upward.
  • 4-904.11C - Unwrapped single service items were provided at the consumer self-service counter.
June 16, 2003Routine19Details / Comments
  • 3-306.11 - Repeat Sneeze shield missing on front counter.
  • 3-501.16A1 - Critical Brussel Sprouts @68F, broccoli, cauliflower and carrots @ 86F.
March 17, 2003Routine11Details / Comments

July 02, 2009 (Routine)



Violations:
  • 3-501.15(A) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:Ribs @ 98F and covered in walk-in refrigerator.
    Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.Cool foods completely prior to covering.
  • 6-501.110(A) - Corrected During Inspection Employees are not using the dressing rooms or lockers provided. Personal articles mixed with food/wares.
    Instruct employees to use the designated dressing rooms to prevent contamination of food, food equipment and utensils, and preparation surfaces.
Comments:
Working on the employee health policy.

March 10, 2009 (Routine)



Violation: 4-601.11A - Critical The evaporator in the walk-in cooler is dusty .
Clean evaporator in walk-in cooler.
Comments:
The staff was complemented on the good controls they have implemented for dating and FIFO.

December 04, 2008 (Routine)



Violations:
  • 3-305.11A3 - Food boxes stored on the floor and/or food stored less than 6" above the floor of the walk-in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.17B - Critical The ready-to-eat (RTE) commercially processed cheese in the refrigeration unit was not properly date-marked after opening.
    Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1.
Comments:
The above observations were discussed with the CFM's present. The temperature controls in this facility are particularly good.

August 29, 2008 (Routine)



Violations:
  • 3-501.17A - Critical The prepared, refrigerated RTE turkey loaf was held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
  • 4-502.11A1 - The gasket on the tray cooler (open-top) unit was was observed in a state of repair and condition preventing the equipment to be used as designed. The door gasket was held on with electrical tape.
    Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
Comments:
The above observations were discussed with the manager.

May 29, 2008 (Routine)



Violations:
  • 4-501.114A - Corrected During Inspection Critical No sanitizer in rag bucket
    Maintain adequate sanitizer for the sotrage of nulti-use rags.
  • 4-501.11B - The interior of the ice machine was dusty and in need of cleaning.
    clean Ice machine and filters.
  • 7-201.11B - Critical Container of insect spray was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
The above observations were discussed wht the manager on duty.

February 22, 2008 (Routine)



Violation: 6-501.11 - Front panel of the dishmachine housing gauges is in disrepair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 28, 2007 (Routine)



Violations:
  • 2-402.11 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
    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.
  • 3-501.16A2 - Critical PHF foods were being stored at room temperature prior to cooking. Ham was at 56 degrees F., mixed vegeetables were at 65 and sandwiches were at 45 degrees F.Stand-by meals were in walk-in refrigerator in closed insulated clam shell containers at 63, 65 and 77 degrees F.
    Either refrigerate with open clam shells or keep food on sheet pans while cooling. Foods found out of temperature were to be heated to above 165 degrees during a reheat.
Comments:
The above obsrvations were discussed with the manager in charge and corrections were discussed.

April 06, 2007 (Routine)



Violations:
  • 3-304.12A - Corrected During Inspection In-use utensils improperly stored between use. Knives observed being stored between equipment (between knife holder and wall)
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
  • 6-501.11 - 1. Outlet covers missing from wall behind prep table and slicer. Area difficult to clean due to opening/missing outlet covers. 2. Opening/crack observed in wall next to hand sink. 3. Three compartment sink not seal to wall. Caulking no longer in good repair/easy to clean.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. There were no critical violation observed at the time of the inspection.
2. Please correct the remaining violation by the next routine inspection. (approximately 90 days)
3. Please conduct dusting detail to walls, equipment, exterior of equipment and others at the self service beverage station.
4. If you have any question, please contact me.

December 21, 2006 (Follow-up)

Comments:
This visit was made to conduct a follow up inspection. Please review the following comments:

1. Hot water was restored on 12/18/06.
2. the overall facility in good condition.
3. If you have any question, please contact me.

December 18, 2006 (Routine)



Violation: 5-103.11A1 - Critical The water source and system serving this food service establishment has been interrupted.
Make repairs necessary to provide hot water for the establishment.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. The water heater must be repaired, before any food preparation can be conducted on site. please discontinue all food preparation at this time.
2. The dish washer is meeting the proper final rinse temperature of 180*F.
3. The facility has already prepared food for lunch. This is a residence facility, therefore, lunch can be served. The following are in place to serve lunch only - hand sanitizer in place, gloves in use and all equipment hot/cold is working properly. the facility will serve approximately 12-13 adults. The menu consist of bean soup, chicken wrap, baked potatoe and mixed vegetable. All foods have been prepared and place on hot holding equipment.
4. If the water heater is not repaired by dinner, the facility must provide another means of food service. No food preparation will be allowed, until the water heater has been repaired.
5. Please contact me once the water heater has been repaired. A follow up inspection will be conducted to verify repairs to the water heater and hot water is provided.
6. If you have any question, please contact me.

August 18, 2006 (Routine)

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. There were no violation observed at the time of the inspection.
2. All violation sited on the previous inspection were corrected. The overall facility in good condition. Good food safety practice and good sanitation observed at the time of the inspection.
3. Please conduct the following: 1. Replace electrical outlet covers on the wall behind the prep table (back prep area). 2. Seal crack along wall next to hand washing sink (back prep area). 3. Replace bulb above prep table (back prep area). 4. Clean/dust vents throughout the facility.
4. If you have any question, please contact me.

April 27, 2006 (Routine)



Violations:
  • 4-501.11A - 1. Top section of the dish washer not in good repair (deteriorating) 2. Broken sneeze guard observed at the front service counter.
    Make repairs necessary to maintain all equipment in good working condition.
  • 5-501.113B - Outside refuse container was uncovered and lids are missing.
    Cover all waste containers when not in continuous use.
  • 6-501.111D - Harborage conditions exist. A number of dead roaches observed on the floor under the dish washer.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. Please remove dead roaches and clean/sanitize all areas properly. Pest control service currently being provided twice a month. Please monitor and provide service as needed to control pest.
2. There were no critical violation observed at the time of the inspection.
3. All noted violations must be corrected by the next routine inspection.
4. Please contact the City Solid Waste Department to provide lids for dumpster.
5. If you have any question, please contact me.
4. If

December 30, 2005 (Routine)



Violation: 6-202.11A - Repeat The light bulbs at the vent hood were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. There were no critical violation observed at the time of the inspection.
2. Please correct the re-peated non-critical violation by the next routine inspection.
3. The overall facility in good condition. Good sanitation, good food handling practices, good food storage practices and well organized.
4. If you have any question, please contact me. Thank You !!! Happy Holidays !!!!!

September 22, 2005 (Routine)



Violation: 6-202.11A - The light bulbs at the vent hood were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. There were no critical violation observed at the time of the inspection.
2. Please correct the noted non-critical violation by the next routine inspection. If you can not find a light shield, please install a shatter proof bulb.
3. The overall facility in good condition. Good food safety practice, good sanitation and well organized. Good job, Thank you.
4. If you have any question, please contact me.

June 09, 2005 (Routine)



Violations:
  • 4-501.11B - Door gasket to the front line cooler observed torn and not in good repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 5-501.113B - Outside refuse container was uncovered. Lids to dumpster damaged and not in good repair.
    Cover all waste containers when not in continuous use.
  • 6-501.111D - 1. Dead roaches observed on the front line storage shelf. 2. Dead roaches observed on the floor behind the dish washer.
    1. Remove dead roaches and clean/sanitize all areas properly. 2. Pest control service currently being provide twice a month.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. Please contact your Professional pest control company for a follow up inspection.
2. Please correct all remaining violations by the next routine inspection.
3. Please use " use by date" or expiration date for all ready to eat foods held for more than twenty four (24) hours.
4. Clean floor drain under the three compartment sink.
5. If you have question, please contact me.

March 04, 2005 (Routine)



Violations:
  • 2-401.11A - Critical An employee was eating an apple in the kitchen, where he/she may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, unwrapped single-service and single-use articles, or other items needing protection.
  • 4-202.11A1 - Critical Observed salad containers cracked.
    Replace with new containers to provide a food contact surface that is smooth; free of breaks, open seams, crack, and chips, free of sharp internal angles, corners, and crevices, finished to have sooth welds and joints, and is accessible for cleaning and inspection.

November 09, 2004 (Routine)



Violations:
  • 6-501.12A - Observed ventilation cover and ceiling soiled with accumulation of dust in the warewashing area.
    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.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 6-202.11A - The light bulb in the hood system was not properly shielded, coated, or shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.

July 23, 2004 (Routine)



Violations:
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
    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. CORRECTED.
  • 6-501.16 - Mops and brooms are not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3-202.15 - Critical Repeat Food from damaged packaging offered for sale or service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.

April 16, 2004 (Routine)



Violations:
  • 3-304.14B2 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris: fanguards in the Walkin cooler.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3-202.15 - Critical Observed one dented can of stewed tomatoes on a shelving unit.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 3-306.11 - The food on display (onions, condiments) is not protected from contamination.
    Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.

January 06, 2004 (Routine)



Violations:
  • 2-303.11 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
  • 4-601.11A - Critical Can opener blade is soiled with debris.
    Clean and sanitize these surfaces for food contact.
  • 3-701.11A - Critical Observed few milk cartons with dates expired (1/4/04).
    Recondition or discard food that is found to be unsafe, adulterated or not honestly presented. CORRECTED.

September 24, 2003 (Routine)

Comments:
No violations observed today.

June 16, 2003 (Routine)



Violations:
  • 5-205.15B1 - Plumbing connections at the 3-vat sink are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 6-501.16 - Mops and brooms are not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 4-202.16 - Milk crates used to elevate boxes off the floor inside the walk-in units.
    Replace the reused milk crates with NSF approved dunnage racks or shelving units that are smooth and easily cleanable.
  • 3-501.17A - Critical In conjunction with 3-501.17B: The prepared, refrigerated RTE foods such as sliced cheese, deli meat, tuna, chicken, potato, and pasta salads and the opened containers of commercially processed foods like mayonnaise and salad dressing held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
  • 6-301.14 - No sign or poster is provided at hand sinks reminding employee's to wash their hands often.
    Provide signage.
  • 4-501.11A - Service line milk and fruit refrigerator was observed in a state of disrepair and damaged (registering 50F).
    Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. All refrigerators shall be capable of holding food at 41F or below.
  • 5-501.113B - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 4-903.11B2 - Clean equipment and dish ware were observed stored uncovered or with the food contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 4-904.11C - Unwrapped single service items were provided at the consumer self-service counter.
    Provide wrapped or use an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.

March 17, 2003 (Routine)



Violations:
  • 3-306.11 - Repeat Sneeze shield missing on front counter.
    Sneeze shield has been ordered.
  • 3-501.16A1 - Critical Brussel Sprouts @68F, broccoli, cauliflower and carrots @ 86F.
    Heat vegetables on or in stove prior to placing vegetables on the steam table. Steam table for hot holding only and not for heating foods.

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