Brewbakers Restaurant, 168 N Loudoun St, Winchester, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Brewbakers Restaurant
Address: 168 N Loudoun St, Winchester, Virginia
Phone: (540) 535-0111
Total inspections: 13
Last inspection: Feb 6, 2009

Restaurant representatives - add corrected or new information about Brewbakers Restaurant, 168 N Loudoun St, Winchester, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1320 - There was no temperature measuring device located in the Superior refrigerator in the back prep area.
  • 2890 - Light bulb in the back prep room was not shielded, coated, or otherwise shatter-resistant.
February 06, 2009Routine02Details / Comments
No violation noted during this evaluation. December 20, 2007Routine00Details / Comments
No violation noted during this evaluation. December 01, 2006Follow-up00Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0470 A 4 - Critical Observed the following food stored without being in packages, in covered containers, or wrapped: &FOOD&.
  • 0470 A 4 - Corrected During Inspection Critical Potentially hazardous foods were observed stored over non-potentially hazardous foods.
  • 0550 - Dispensing utensils improperly stored between uses.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor in Walk-In.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ice Machine.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2890 - Light bulb in grill area are not shielded, coated, or otherwise shatter-resistent.
October 31, 2006Routine16Details / Comments
No violation noted during this evaluation. October 31, 2006Complaint00Details / Comments
3170 - Repeat Fix wall behind handsink. Flooring in serve station isn't smooth, nonabsorbant, easily cleanable.January 04, 2006Follow-up01Details / Comments
3170 - Repeat Fix wall behind handsink. Flooring in serve station isn't smooth, nonabsorbant, easily cleanable.January 04, 2006Follow-up01Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored at the bar in a manner that may contaminate food, food contact surfaces or utensils.
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0820 - Critical Foos in sandwich prep, and wooden bar fridge are cold holding at improper temperatures.
  • 0820 - Critical Foods in sandwich prep and wooden bar fridge are cold holding at improper temperatures.
  • 1150 - The nonfood contact surface of the duct tape at the bar area is not designed or constructed to be easily cleanable.
  • 1570 - Sandwich prep has a leak and is unable to keep foods 41 degrees or lower.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:ice machine.
  • 3170 - Fix wall behind handsink. Flooring in serve station isn't smooth, nonabsorbant, easily cleanable.
December 02, 2005Routine43Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored at the bar in a manner that may contaminate food, food contact surfaces or utensils.
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0820 - Critical Foos in sandwich prep, and wooden bar fridge are cold holding at improper temperatures.
  • 0820 - Critical Foods in sandwich prep and wooden bar fridge are cold holding at improper temperatures.
  • 1150 - The nonfood contact surface of the duct tape at the bar area is not designed or constructed to be easily cleanable.
  • 1570 - Sandwich prep has a leak and is unable to keep foods 41 degrees or lower.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:ice machine.
  • 3170 - Fix wall behind handsink. Flooring in serve station isn't smooth, nonabsorbant, easily cleanable.
December 02, 2005Routine43Details / Comments
  • 2230 - Critical Facility has no handwashing sink in the kitchen. They are using the prep sink for food and handwashing. This is a contamination issue.
  • 2930 - Torn back door screen does not protect against entry of insects and rodents.
November 15, 2005Complaint11Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) lettuce, tomatoes, and bread with their bare hands.
  • 1320 - Corrected During Inspection The temperature measuring device in the @EQUIPMENT@ was not properly located in the warmest part of the unit.
  • 1730 - The water temperature gauge on the dishwasher is not in good repair and/ or not accurate in the range of use.
  • 1960 - @TABLEWARE@ were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
  • 1960 - @TABLEWARE@ were found stacked while wet after cleaning and chemical sanitization.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
January 26, 2005Routine15Details / Comments
  • 1570 - The door gaskets of the Delfield reachin, right maketable, and appetizer cooler are damaged.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: soda dispensers at bar, ice machine plates.
  • 1800 - The nonfood contact surfaces of the hood unit, and inside the Blodgett oven have accumulations of grime and debris.
  • 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 1320 - There was no temperature measuring devices located in the juice fridge, walkin and left maketable.
  • 2890 - Repeat Light bulbs in food prep areas are not shielded, coated, or otherwise shatter-resistent.
  • 3170 - Walls and ceiling of dry storage need repairing.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 3340 - Critical Containers of disinfectant are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
August 13, 2004Routine28Details / Comments
  • 0830 - Critical Repeat
  • 0470 -
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 2860 - Repeat
November 05, 2003Routine14Details / Comments

February 06, 2009 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the Superior refrigerator in the back prep area.
    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.
  • 2890 - Light bulb in the back prep room was not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
Comments:
Ensure that when the ceiling tiles are re-installed in the back prep room that they are the smooth and easily cleanable type. If construction continues in the new game room in the very back of the facility, please submit plans for a plan review and comments from the Health Dept. Sanitizer buckets observed at 75 ppm. The dish machine was observed at 149 degrees and 100 ppm of sanitizer. Ensure the prep sinks and ice bins have an inch air gap at the floor drains.

December 20, 2007 (Routine)

Comments:
Temperatures Continued (Fahrenheit) - (Chicken) Snapple Fridge - 34, Beverage Air (Ext) - 39, Superior Prep (Int) 45*, Prep (L) - 38, Grill Prep - 42, Side Prep (Int) - 46, Produce Fridge (Int) - 34.
-Facility remodel will be completed in Feb. 08.
-Facility will submit plans required documentation by mid-Jan 08.
-Facility had new restroom addition.
-Floor in area wait station will be torn up and replaced with vinyl and tiles replaced in kitchen.
*Facility needs to cut pipes/hoses at inverted angle to allow proper air gap at prep sink.
*Be sure appropriate cooling procedures are followed and hot foods cooled from 140-70 within 2 hrs and 70-41 F within 4 hrs.
*Facility needs low sanitizer alarm on dishwasher.
Comments: Facility has pest control contract with professional pest control provider. Vents are cleaned weekly. Verify that fire extinguishers have been inspected and suppression system. Glove use and hair restraints observed. Cutting boards should be replaced as needed. Be sure to keep sanitizer buckets at least six inches off ground. Be sure to keep sanitizer between 50-100 PPM. Restaurant does not use insecticide in facility.

December 01, 2006 (Follow-up)

Comments:
*No Violations Observed At This Time.* All previous violations from last inspection have been corrected. All foods were observed covered. No potentially hazardous foods observed over RTE foods. Hair restraints observed in use. Scoops stored properly. Ice machine has been cleaned and sanitized. Dumpster door has been closed. Light bulbs shielded. Double checking on permit application for renewal. Splashguard has been installed at kitchen handsink.
Don't forget to apply for your permit renewal at least 30 days before the expiration date. Dishwasher needs audio/visual sanitizer alarm by 02/07. May want to consider replacing plastic cutting boards when no longer smooth and easily cleanable. At time of inspection facility looked clean and tidy. No flys observed in facility at time of inspection.

October 31, 2006 (Routine)



Violations:
  • 0240 - 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, and unwrapped single-service and single-use articles.
  • 0470 A 4 - Critical Observed the following food stored without being in packages, in covered containers, or wrapped: &FOOD&.
    Store food in packages, covered containers, or wrappings.
  • 0470 A 4 - Corrected During Inspection Critical Potentially hazardous foods were observed stored over non-potentially hazardous foods.
    Store all potentially hazardous foods in the bottom or in a dedicated section of unit, not over non-potentially hazardous foods.
  • 0550 - Dispensing utensils improperly stored between uses.
    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 within containers or equipment that can be closed. 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination, splashguard needed between employee handsink and prep line.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor in Walk-In.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ice Machine.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2890 - Light bulb in grill area are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
Comments:
Bar Area Creamer Fridge 41 degrees Fahrenheit. Dishwasher needs audio/visual sanitizer alarm by 02/07; May want to consider replacing plastic cutting boards when no longer smooth and easily cleanable. Hood vents are cleaned once a month.

October 31, 2006 (Complaint)

Comments:
Complaint: Has been there twice with friends and last time was 10/21/06. Has received 3 glasses with flies in them when drinks were served.
Investigation: Routine inspection was performed at same time as complaint inspection. At time of inspection was no abundant fly problem. MGR informed me that neither she nor the owner had heard of the complaint nor had other customers complained. The place looked clean and tidy at time of inspection. Glove use was evident and employees were washing hands. Dumpster door was open but was to far away from facility to cause a problem. Instructed MGR to keep dumpster door closed at all times when not in use. Pest control program currently active and provider comes once a month. At time of inspection complaint could not be validated.

January 04, 2006 (Follow-up)



Violation: 3170 - Repeat Fix wall behind handsink. Flooring in serve station isn't smooth, nonabsorbant, easily cleanable.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Make sure splashguard at handsink extends the length of the sink and is smooth, nonabsorbant, easily cleanable. Sandwich maketable temperature was lowered during visit.Try to keep 38 degrees or lower.

January 04, 2006 (Follow-up)



Violation: 3170 - Repeat Fix wall behind handsink. Flooring in serve station isn't smooth, nonabsorbant, easily cleanable.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Make sure splashguard at handsink extends the length of the sink and is smooth, nonabsorbant, easily cleanable. Sandwich maketable temperature was lowered during visit.Try to keep 38 degrees or lower.

December 02, 2005 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored at the bar in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0820 - Critical Foos in sandwich prep, and wooden bar fridge are cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Critical Foods in sandwich prep and wooden bar fridge are cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1150 - The nonfood contact surface of the duct tape at the bar area is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1570 - Sandwich prep has a leak and is unable to keep foods 41 degrees or lower.
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:ice machine.
    Clean and sanitize these surfaces for food contact.
  • 3170 - Fix wall behind handsink. Flooring in serve station isn't smooth, nonabsorbant, easily cleanable.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Temperatures continued: butter in keg unit=40.5, creamer in bar reachin=47.1, juice in bar reachin=46.7 degrees. Keep sanitizer at bar 50-100ppm.

December 02, 2005 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored at the bar in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0820 - Critical Foos in sandwich prep, and wooden bar fridge are cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Critical Foods in sandwich prep and wooden bar fridge are cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1150 - The nonfood contact surface of the duct tape at the bar area is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1570 - Sandwich prep has a leak and is unable to keep foods 41 degrees or lower.
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:ice machine.
    Clean and sanitize these surfaces for food contact.
  • 3170 - Fix wall behind handsink. Flooring in serve station isn't smooth, nonabsorbant, easily cleanable.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Temperatures continued: butter in keg unit=40.5, creamer in bar reachin=47.1, juice in bar reachin=46.7 degrees. Keep sanitizer at bar 50-100ppm.

November 15, 2005 (Complaint)



Violations:
  • 2230 - Critical Facility has no handwashing sink in the kitchen. They are using the prep sink for food and handwashing. This is a contamination issue.
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2930 - Torn back door screen does not protect against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
Comments:
PIC found and caught one trap last week. Traps have been set. No mice or droppings seen at visit.

January 26, 2005 (Routine)



Violations:
  • 0240 - Repeat 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, and unwrapped single-service and single-use articles.
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) lettuce, tomatoes, and bread with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 1320 - Corrected During Inspection The temperature measuring device in the @EQUIPMENT@ was not properly located in the warmest part of the unit.
    Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • 1730 - The water temperature gauge on the dishwasher is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 1960 - @TABLEWARE@ were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
  • 1960 - @TABLEWARE@ were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 3220 - Corrected During Inspection Mops 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.
Comments:
1) Make sure dishwasher is watching the temperature of the machine. When the temp can't stay 120 degrees or hotter either give it a break until it reaches that temp, or add a booster heater. 2) Make sure to write expiration/discard dates on food-not just day dotting. 3) Sterlite non-food containers need to be replaced with food grade containers.

August 13, 2004 (Routine)



Violations:
  • 1570 - The door gaskets of the Delfield reachin, right maketable, and appetizer cooler are damaged.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: soda dispensers at bar, ice machine plates.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surfaces of the hood unit, and inside the Blodgett oven have accumulations of grime and debris.
    Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
    Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.CORRECTED
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 1320 - There was no temperature measuring devices located in the juice fridge, walkin and left maketable.
    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.CORRECTED
  • 2890 - Repeat Light bulbs in food prep areas are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulbs with a coated or shatter-resistant bulb.
  • 3170 - Walls and ceiling of dry storage need repairing.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 3340 - Critical Containers of disinfectant are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of disinfectant must be located in an area that is not above food, equipment, utensils, linens or single service items.CORRECTED
Comments:
Notes: All food preparers must wear hair restraints. Keep all ice buckets inverted. Dump mop water in mop room sink, toilet or into approved kitchen drain. Remember to date mark all foods not consumed within 24 hours. Put permit in a publically viewable place. If you use screen door (ie leave back door open) then the door needs to be tight fitting.

November 05, 2003 (Routine)



Violations:
  • 0830 - Critical Repeat
  • 0470 -
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 0240 - 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, and unwrapped single-service and single-use articles.
  • 2860 - Repeat

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