Burger King #5848, 564 Newtown Road, Virginia Beach, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Burger King #5848
Address: 564 Newtown Road, Virginia Beach, Virginia
Phone: (757) 473-0976
Total inspections: 26
Last inspection: Aug 24, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0220 - Corrected During Inspection Critical In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0520 - Corrected During Inspection Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  • 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
August 24, 2009Routine12Details / Comments
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. (boxes of food in the walk-in freezer)
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of the reach-in at the drive thru.
  • 1800 - The nonfood contact surface of the thermometer in the reach-in at the drive thru, has accumulations of grime and debris.
  • 3170 - Repeat Floor tile in front of the mop sink is not maintained in good repair.
  • 3180 - Floor has water pooling in front od the mop sink, in need of cleaning.
  • 3340 - Corrected During Inspection Critical Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (on top of the ice machine)
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
April 28, 2009Routine16Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 2000 - Corrected During Inspection Repeat Single service containers were found stored on the floor.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  • 3220 - Mops not hung up to air dry.
October 30, 2008Routine14Details / Comments
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0610 - Buns stored on the floor or food stored less than 6" above the floor.
  • 0620 - Food storage under lines on which water has condensed in the freezer.
  • 1790 - The interior top of the microwave oven is observed soiled.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 2000 - Repeat Clean pans were not observed stored in a position to allow air-drying.
  • 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  • 3170 - Repeat The floor and wall tiles are not maintained in good repair
  • 3180 - The ceiling tiles areound the vents in the prep area noted in need of cleaning.
April 30, 2008Routine18Details / Comments
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  • 0580 - Single-use gloves while worn during multi-tasked food preparation.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 3220 - Repeat Mops not hung up to air dry.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Bicycle
April 25, 2007Routine05Details / Comments
  • 0610 - Oil stored on the floor or food stored less than 6" above the floor.
  • 0690 - News papers and a telephone book are directly stored on top of the sandwich buns.
  • 1320 - Repeat The temperature measuring device located in the Silver King refrigerator is not easily readable.
  • 1320 - Repeat There was no temperature measuring device located in the freezer.
  • 2000 - Repeat Clean pans were not observed stored in a position to allow air-drying.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3180 - The ceiling vents in the prep area noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
October 10, 2006Routine07Details / Comments
  • 0190 - Corrected During Inspection Repeat Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food. (not gloved)
  • 0450 - Corrected During Inspection Critical Employees observed scooping ice with drink cup.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in several units.
  • 2000 - Corrected During Inspection Ice container found stored on floor.
March 06, 2006Routine13Details / Comments
0760 - Critical Ready-to-eat food (RTE) taken from a commercially processed, hermetically sealed container, or food from an intact packaged from a food processing plant was not reheated to the proper temperature for hot holding. Angus burger not reheated to proper temperature.November 17, 2005Complaint10Details / Comments
  • 0190 - Repeat Food employee with artificial nails (not gloved) or fingernail decorations other than nail polish observed handling exposed food.
  • 0220 - Corrected During Inspection Critical Employee drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0570 - Repeat Wiping cloths improperly stored between use. Hanging on sides of bucket.
  • 0820 - Corrected During Inspection Critical Repeat Chicken in pouch cold holding at improper temperatures. Cooked onions at improper temperatures. No time logs available for onions. Operator discarded chicken .
  • 3030 - No disposable towels were provided at the hand washing lavatory .
September 02, 2005Routine23Details / Comments
  • 0570 - Wiping cloths improperly stored between use. Hanging on side of containers, not submerged in solution.
  • 0820 - Critical Sauteed onions cold holding at improper temperatures. Operator said they are kept out at room temperature for 8 hours.
May 04, 2005Routine11Details / Comments
  • 0570 - Wiping cloths improperly stored between use. Hanging on side of containers, not submerged in solution.
  • 0820 - Critical Sauteed onions cold holding at improper temperatures. Operator said they are kept out at room temperature for 8 hours.
May 04, 2005Routine11Details / Comments
  • 0190 - Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
  • 0820 - Corrected During Inspection Critical Chili hot holding at improper temperatures.
  • 3300 - Corrected During Inspection Facility is storing unnecessary items to the operation or maintenance of the establishment. Employee bike leaning against rack of single service items.
February 17, 2005Routine12Details / Comments
  • 0190 - Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
  • 0820 - Corrected During Inspection Critical Chili hot holding at improper temperatures.
  • 3300 - Corrected During Inspection Facility is storing unnecessary items to the operation or maintenance of the establishment. Employee bike leaning against rack of single service items.
February 17, 2005Routine12Details / Comments
  • 3380 - Critical Sanitizing solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 Corrected.
  • 3180 - Repeat Floor and floor drains under sinks and in storeroom in need of cleaning.
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: prep table.
  • 2000 - Box of single service items found stored on floor. Corrected.
  • 1570 - The door gasket of the refrigerator near take-out window is damaged.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
November 12, 2004Routine34Details / Comments
  • 3380 - Critical Sanitizing solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 Corrected.
  • 3180 - Repeat Floor and floor drains under sinks and in storeroom in need of cleaning.
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: prep table.
  • 2000 - Box of single service items found stored on floor. Corrected.
  • 1570 - The door gasket of the refrigerator near take-out window is damaged.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
November 12, 2004Routine34Details / Comments
  • 2000 - Single service items observed unprotected from contamination.
  • 3180 - Repeat Floors throughout, ceiliing, vents, floor of the walk in refrigerator noted in need of cleaning.. The floor of the walk in feeezer is breaking and the floor is heavily iced up.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the inside of stainless steel, and lexan pans food /grease residue,>The inside of the ice machine is dirty.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside door of the ice machine
  • 1570 - Cooling unit in the walk in freezer was observed in a state of disrepair and damaged heavily iced up
  • 3340 - Critical Repeat Containers of chlorinating agents are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3270 - Methods are not being used to control pests, flys in the establishment
  • 3260 - Employees are not using the dressing rooms or lockers provided., clothes sotred on top of rolls.
August 10, 2004Routine26Details / Comments
  • 2000 - Single service items observed unprotected from contamination.
  • 3180 - Repeat Floors throughout, ceiliing, vents, floor of the walk in refrigerator noted in need of cleaning.. The floor of the walk in feeezer is breaking and the floor is heavily iced up.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the inside of stainless steel, and lexan pans food /grease residue,>The inside of the ice machine is dirty.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside door of the ice machine
  • 1570 - Cooling unit in the walk in freezer was observed in a state of disrepair and damaged heavily iced up
  • 3340 - Critical Repeat Containers of chlorinating agents are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3270 - Methods are not being used to control pests, flys in the establishment
  • 3260 - Employees are not using the dressing rooms or lockers provided., clothes sotred on top of rolls.
August 10, 2004Routine26Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3170 - tile outside of the walk in regrigerator is not maintained in good repair
  • 3340 - Critical Containers of open sanitixers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3270 - Critical Methods are not being used to control pests, window wide open between customers.
  • 1800 - The nonfood contact surface of the vent over the grill has accumulations of grime and debris, also the fan cover on the cooling unit of the walk in refrigerator
  • 3180 - Ceiling in the walk in refrigerator noted in need of cleaning.
May 05, 2004Routine33Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3170 - tile outside of the walk in regrigerator is not maintained in good repair
  • 3340 - Critical Containers of open sanitixers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3270 - Critical Methods are not being used to control pests, window wide open between customers.
  • 1800 - The nonfood contact surface of the vent over the grill has accumulations of grime and debris, also the fan cover on the cooling unit of the walk in refrigerator
  • 3180 - Ceiling in the walk in refrigerator noted in need of cleaning.
May 05, 2004Routine33Details / Comments
  • 0060 - Critical The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
  • 1800 - The nonfood contact surface of thetops of equiptment had accumulations of grime and debris.
  • 1570 - Tubing from the bag in the box motors was observed in a state of disrepair and damaged.
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine cover panel mold,, lexan pans have old labels on them, bag in a box bags leaking
  • 3180 - Floors and walls in the store room area noted in need of cleaning, also the floors under equiptment, walk in freezer has a ice build on the floor, walk in freezer floor iced up
  • 3170 - Physical structure is not maintained in good repair, holes in the walls of many areas
January 20, 2004Routine15Details / Comments
  • 0060 - Critical The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
  • 1800 - The nonfood contact surface of thetops of equiptment had accumulations of grime and debris.
  • 1570 - Tubing from the bag in the box motors was observed in a state of disrepair and damaged.
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine cover panel mold,, lexan pans have old labels on them, bag in a box bags leaking
  • 3180 - Floors and walls in the store room area noted in need of cleaning, also the floors under equiptment, walk in freezer has a ice build on the floor, walk in freezer floor iced up
  • 3170 - Physical structure is not maintained in good repair, holes in the walls of many areas
January 20, 2004Routine15Details / Comments
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the door of the ice mahine,clean equipt stored in dirty containerts, Lexan pans have old stickers on them, fan on top of thecounter dirty
  • 3180 - walk in refrigerator, noted in need of cleaning, also the ceiling vents.
  • 2000 - Single service items observed unprotected from contamination, wrong side up on take out containers
October 22, 2003Routine03Details / Comments
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the door of the ice mahine,clean equipt stored in dirty containerts, Lexan pans have old stickers on them, fan on top of thecounter dirty
  • 3180 - walk in refrigerator, noted in need of cleaning, also the ceiling vents.
  • 2000 - Single service items observed unprotected from contamination, wrong side up on take out containers
October 22, 2003Routine03Details / Comments
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine, lexan pans have old stickers on the outside, clean preparation utenisils, containers for utensils
  • 3030 - No disposable towels were provided a the hand washing lavatory in the mens rest room
  • 3270 - Critical Methods are not being used to control pest, drive through windows left open between customers., also flys present, in the store.
  • 3180 - Wallsin the area behind the ice machine noted in need of cleaning.
July 25, 2003Routine13Details / Comments
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine, lexan pans have old stickers on the outside, clean preparation utenisils, containers for utensils
  • 3030 - No disposable towels were provided a the hand washing lavatory in the mens rest room
  • 3270 - Critical Methods are not being used to control pest, drive through windows left open between customers., also flys present, in the store.
  • 3180 - Wallsin the area behind the ice machine noted in need of cleaning.
July 25, 2003Routine13Details / Comments

August 24, 2009 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use drinking containers stored 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.
  • 0520 - Corrected During Inspection 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.
  • 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
permit Issued!

April 28, 2009 (Routine)



Violations:
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. (boxes of food in the walk-in freezer)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of the reach-in at the drive thru.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the thermometer in the reach-in at the drive thru, has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3170 - Repeat Floor tile in front of the mop sink is not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floor has water pooling in front od the mop sink, in need of cleaning.
    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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3340 - Corrected During Inspection Critical Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (on top of the ice machine)
    Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
All violations discussed with manager.

October 30, 2008 (Routine)



Violations:
  • 0220 - Critical In use open drinking containers stored 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.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 2000 - Corrected During Inspection Repeat Single service containers were found stored on the floor.
    Store single service containers in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3220 - 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:
All violations discussed with manager.

April 30, 2008 (Routine)



Violations:
  • 0200 - Repeat 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 a plain ring such as a wedding band.
  • 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.
  • 0610 - Buns stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0620 - Food storage under lines on which water has condensed in the freezer.
    Relocate food storage to an approved area or shield the lines to intercept potential drips.
  • 1790 - The interior top of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2000 - Repeat Clean pans were not observed stored in a position to allow air-drying.
    Store the pans in a self-draining position that allows air-drying.
  • 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 3170 - Repeat The floor and wall tiles are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - The ceiling tiles areound the vents in the prep area noted in need of cleaning.
    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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Violations discussed for correction.

April 25, 2007 (Routine)



Violations:
  • 0550 - Corrected During Inspection 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.
  • 0580 - Single-use gloves while worn during multi-tasked food preparation.
    Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3220 - Repeat 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.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Bicycle
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
Violations discussed for correction. Cut tomatoes are time logged for disposition.

October 10, 2006 (Routine)



Violations:
  • 0610 - Oil stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0690 - News papers and a telephone book are directly stored on top of the sandwich buns.
    Protect food from miscellaneous sources of contamination.
  • 1320 - Repeat The temperature measuring device located in the Silver King refrigerator is not easily readable.
    Provide an easily readable thermometer so employees can accurately read the thermometer.
  • 1320 - Repeat There was no temperature measuring device located in the freezer.
    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.
  • 2000 - Repeat Clean pans were not observed stored in a position to allow air-drying.
    Store the pans in a self-draining position that allows air-drying.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 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.
  • 3180 - The ceiling vents in the prep area noted in need of cleaning.
    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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - 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:
All violations discussed with the manager for correction.

March 06, 2006 (Routine)



Violations:
  • 0190 - Corrected During Inspection Repeat Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food. (not gloved)
    Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.
  • 0450 - Corrected During Inspection Critical Employees observed scooping ice with drink cup.
    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 There was no temperature measuring device located in several units.
    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.
  • 2000 - Corrected During Inspection Ice container found stored on floor.
    Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
Comments:
Very good inspection. All violations were corrected.

November 17, 2005 (Complaint)



Violation: 0760 - Critical Ready-to-eat food (RTE) taken from a commercially processed, hermetically sealed container, or food from an intact packaged from a food processing plant was not reheated to the proper temperature for hot holding. Angus burger not reheated to proper temperature.
Reheat commercially processed RTE food for hot holding to 135F or above.
Comments:
Received complaint that customer became ill after eating angus swiss mushroom burger. Records for date of illness indicated burger had been reheated to proper temperature on that date. During today's inspection, angus burgers were not reheated to proper temperature. Advised operator not to use broiler for angus burgers until assured they can be cooked to proper temperatures. After inspection, received information that these burgers are fully cooked. Called operator and discussed this with her. At this time, she told me that broiler has been adjusted/repaired and angus burgers were now cooked to 149 degrees F. Advised her this is adequate for this product.

September 02, 2005 (Routine)



Violations:
  • 0190 - Repeat Food employee with artificial nails (not gloved) or fingernail decorations other than nail polish observed handling exposed food.
    Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.
  • 0220 - Corrected During Inspection Critical Employee drinking containers stored 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.
  • 0570 - Repeat Wiping cloths improperly stored between use. Hanging on sides of bucket.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Corrected During Inspection Critical Repeat Chicken in pouch cold holding at improper temperatures. Cooked onions at improper temperatures. No time logs available for onions. Operator discarded chicken .
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 3030 - No disposable towels were provided at the hand washing lavatory .
    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
Comments:
Advised critical violations must be corrected immediately. Certified food manager needs to be registered with Virginia Beach Health Dept.

May 04, 2005 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use. Hanging on side of containers, not submerged in solution.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Critical Sauteed onions cold holding at improper temperatures. Operator said they are kept out at room temperature for 8 hours.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
Comments:
Excellent inspection. No proof of certified food manager available. Critical violation requires immediate correction.

May 04, 2005 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use. Hanging on side of containers, not submerged in solution.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Critical Sauteed onions cold holding at improper temperatures. Operator said they are kept out at room temperature for 8 hours.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
Comments:
Excellent inspection. No proof of certified food manager available. Critical violation requires immediate correction.

February 17, 2005 (Routine)



Violations:
  • 0190 - Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
    Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.
  • 0820 - Corrected During Inspection Critical Chili hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 3300 - Corrected During Inspection Facility is storing unnecessary items to the operation or maintenance of the establishment. Employee bike leaning against rack of single service items.
    Keep bike in area where it will not contaminate food, single service, equipment and utensils.
Comments:
Very good inspection.

February 17, 2005 (Routine)



Violations:
  • 0190 - Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
    Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.
  • 0820 - Corrected During Inspection Critical Chili hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 3300 - Corrected During Inspection Facility is storing unnecessary items to the operation or maintenance of the establishment. Employee bike leaning against rack of single service items.
    Keep bike in area where it will not contaminate food, single service, equipment and utensils.
Comments:
Very good inspection.

November 12, 2004 (Routine)



Violations:
  • 3380 - Critical Sanitizing solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 Corrected.
    Utilize only concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
  • 3180 - Repeat Floor and floor drains under sinks and in storeroom in need of cleaning.
    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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
    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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: prep table.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Box of single service items found stored on floor. Corrected.
    Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 1570 - The door gasket of the refrigerator near take-out window is damaged.
    Repair or replace door gasket in accordance with the manufacturer's specifications.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
Advised critical violations must be corrected immediately. No proof of certified food managers available, waiting for results from class.

November 12, 2004 (Routine)



Violations:
  • 3380 - Critical Sanitizing solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 Corrected.
    Utilize only concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
  • 3180 - Repeat Floor and floor drains under sinks and in storeroom in need of cleaning.
    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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Corrected.
    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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: prep table.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Box of single service items found stored on floor. Corrected.
    Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 1570 - The door gasket of the refrigerator near take-out window is damaged.
    Repair or replace door gasket in accordance with the manufacturer's specifications.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
Advised critical violations must be corrected immediately. No proof of certified food managers available, waiting for results from class.

August 10, 2004 (Routine)



Violations:
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3180 - Repeat Floors throughout, ceiliing, vents, floor of the walk in refrigerator noted in need of cleaning.. The floor of the walk in feeezer is breaking and the floor is heavily iced up.
    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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the inside of stainless steel, and lexan pans food /grease residue,>The inside of the ice machine is dirty.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside door of the ice machine
    Maintain nonfood-contact surfaces of equipment clean.
  • 1570 - Cooling unit in the walk in freezer was observed in a state of disrepair and damaged heavily iced up
    Repair the cooling unit 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 replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3340 - Critical Repeat Containers of chlorinating agents are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chlorinating agents must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3270 - Methods are not being used to control pests, flys in the establishment
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3260 - Employees are not using the dressing rooms or lockers provided., clothes sotred on top of rolls.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
Violations discussed with manager, Floor of the freezer should be evaluated .

August 10, 2004 (Routine)



Violations:
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3180 - Repeat Floors throughout, ceiliing, vents, floor of the walk in refrigerator noted in need of cleaning.. The floor of the walk in feeezer is breaking and the floor is heavily iced up.
    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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the inside of stainless steel, and lexan pans food /grease residue,>The inside of the ice machine is dirty.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside door of the ice machine
    Maintain nonfood-contact surfaces of equipment clean.
  • 1570 - Cooling unit in the walk in freezer was observed in a state of disrepair and damaged heavily iced up
    Repair the cooling unit 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 replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3340 - Critical Repeat Containers of chlorinating agents are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chlorinating agents must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3270 - Methods are not being used to control pests, flys in the establishment
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3260 - Employees are not using the dressing rooms or lockers provided., clothes sotred on top of rolls.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
Violations discussed with manager, Floor of the freezer should be evaluated .

May 05, 2004 (Routine)



Violations:
  • 0220 - Critical In use open drinking containers stored 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.
  • 3170 - tile outside of the walk in regrigerator is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3340 - Critical Containers of open sanitixers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of sanitizersmust be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3270 - Critical Methods are not being used to control pests, window wide open between customers.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 1800 - The nonfood contact surface of the vent over the grill has accumulations of grime and debris, also the fan cover on the cooling unit of the walk in refrigerator
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Ceiling in the walk in refrigerator noted in need of cleaning.
    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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Violations discussed for correction

May 05, 2004 (Routine)



Violations:
  • 0220 - Critical In use open drinking containers stored 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.
  • 3170 - tile outside of the walk in regrigerator is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3340 - Critical Containers of open sanitixers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of sanitizersmust be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3270 - Critical Methods are not being used to control pests, window wide open between customers.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 1800 - The nonfood contact surface of the vent over the grill has accumulations of grime and debris, also the fan cover on the cooling unit of the walk in refrigerator
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Ceiling in the walk in refrigerator noted in need of cleaning.
    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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Violations discussed for correction

January 20, 2004 (Routine)



Violations:
  • 0060 - Critical The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 1800 - The nonfood contact surface of thetops of equiptment had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1570 - Tubing from the bag in the box motors was observed in a state of disrepair and damaged.
    Repair the tubing 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 tubing replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine cover panel mold,, lexan pans have old labels on them, bag in a box bags leaking
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Floors and walls in the store room area noted in need of cleaning, also the floors under equiptment, walk in freezer has a ice build on the floor, walk in freezer floor iced up
    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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3170 - Physical structure is not maintained in good repair, holes in the walls of many areas
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
No certified food manager on site or available. Violations discussed for correction

January 20, 2004 (Routine)



Violations:
  • 0060 - Critical The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 1800 - The nonfood contact surface of thetops of equiptment had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1570 - Tubing from the bag in the box motors was observed in a state of disrepair and damaged.
    Repair the tubing 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 tubing replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine cover panel mold,, lexan pans have old labels on them, bag in a box bags leaking
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Floors and walls in the store room area noted in need of cleaning, also the floors under equiptment, walk in freezer has a ice build on the floor, walk in freezer floor iced up
    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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3170 - Physical structure is not maintained in good repair, holes in the walls of many areas
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
No certified food manager on site or available. Violations discussed for correction

October 22, 2003 (Routine)



Violations:
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the door of the ice mahine,clean equipt stored in dirty containerts, Lexan pans have old stickers on them, fan on top of thecounter dirty
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - walk in refrigerator, noted in need of cleaning, also the ceiling vents.
    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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 2000 - Single service items observed unprotected from contamination, wrong side up on take out containers
    Store single service items inverted, in plastic, or in an approved dispenser.
Comments:
Violations discussed for correction. Sanitizer 100ppm.

October 22, 2003 (Routine)



Violations:
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside the door of the ice mahine,clean equipt stored in dirty containerts, Lexan pans have old stickers on them, fan on top of thecounter dirty
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - walk in refrigerator, noted in need of cleaning, also the ceiling vents.
    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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 2000 - Single service items observed unprotected from contamination, wrong side up on take out containers
    Store single service items inverted, in plastic, or in an approved dispenser.
Comments:
Violations discussed for correction. Sanitizer 100ppm.

July 25, 2003 (Routine)



Violations:
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine, lexan pans have old stickers on the outside, clean preparation utenisils, containers for utensils
    Maintain nonfood-contact surfaces of equipment clean.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the mens rest room
    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
  • 3270 - Critical Methods are not being used to control pest, drive through windows left open between customers., also flys present, in the store.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3180 - Wallsin the area behind the ice machine noted in need of cleaning.
    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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Viloations discussed for correction, manager on duty not registared with the city

July 25, 2003 (Routine)



Violations:
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine, lexan pans have old stickers on the outside, clean preparation utenisils, containers for utensils
    Maintain nonfood-contact surfaces of equipment clean.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the mens rest room
    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
  • 3270 - Critical Methods are not being used to control pest, drive through windows left open between customers., also flys present, in the store.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3180 - Wallsin the area behind the ice machine noted in need of cleaning.
    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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Viloations discussed for correction, manager on duty not registared with the city

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