Cogan's Pizza, 5860 Harbour View Blvd., Suite 8-A, Suffolk, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Cogan's Pizza
Address: 5860 Harbour View Blvd., Suite 8-A, Suffolk, Virginia
Total inspections: 13
Last inspection: Sep 21, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Food stored overfilled top insert pans in preparation tables out of temperature for< 4 hours. Half and Half in dorm style refrigerator cold holding at improper temperatures for ? amount of time.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Hood filters (also with gap present)Toaster oven (out of order)Refrigerator condensers
  • 1780 - Critical Sanitizing buckets not made for the kitchen. Staff observed chlorinating with comet spay cleaner, tested at well over 200 parts per million Cl, with other agents in spray. Spray bottles with pre-mix spray tested at well over 200 ppm.
  • 2260 - Critical Repeat Mop sink with hose and spray nozzle needs a double backflow or backsiphonage prevention device.
  • 3180 - Repeat Ceilings especially near vents noted in need of cleaning. Floors much improved.
  • 3270 - Repeat Facility has had two pest treatments since last inspection. Considerable cleaning has been done, however, deep cleaning in some areas still needs to be completed. No pest noted in open areas, however, live German roaches noted in refrigerator fan / filter area and at bar hand sink after moving bar items. Several cardboard boxes of drinks etc. stacked in the bar, som on floor. Harborage conditions exist
September 21, 2009Routine34Details / Comments
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties. Only 2 staff for facility with food handler cards.
  • 0570 - Wiping cloths improperly stored between use.
  • 0790 - Corrected During Inspection Package of raw hamburger thawing in pan of standing water in the 3 compartment sink.
  • 0800 - Corrected During Inspection Critical Several potentially hazardous foods, link sausage, ground sausage, roasted garlic, cooked pasta, noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0820 A 1 - Critical Repeat Alfredo sauce in the small steam table 127 stem temp, present about 1 hour, hot holding at improper temperatures.
  • 0820 A 2 - Critical The following items noted, cold holding at improper temperatures in the WIR:Lasagna x 1 day 54FMozzarella shredded 2 hours ago, 47 F, movedPasta 2 trays 50's movedSliced and ground sausage cooling, 56 F movedCorned beef, 1 pan, 52 x 1 dayRoast Beef, 1 pan, 54 x 1 dayChicken sliced, 1 pan, 59, x 1 dayPreschetta, 1 pan, 56, x 1 dayTurkey, 1 pan, 53, 1 dayBox of raw eggs, 1 day 55Box of raw chicken, 52, x 1 dayPan of gouda cheese, ? time since shredded, 541/2 & 1/2 - 12 cartons 60 x 1 dayWhite sauce in large container, rancid, 52Alfredo sauce in large container, 107, >2 hourMeat balls, 1 pan, 53 X . 4 hoursSausage, 76 >2 hoursTomatoes, sliced, 2 pans, 53, 54, x 1 dayHeavy cream, x 9 x 1 day, 55Butter, 35 packages, 49-53 F x 1 day,3 tubs of sour cream
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: -Filters over the ovens and toaster equipment with heavy build up of dust and some grease, worker stated he is sure it is cleaned at least yearly-Toaster with heavy build up of food debris in bottom, worker uncertain how to clean, however, stated it is to be done by night crew-Shelving throughout messy and soiled-Refrigerator shelving with build up of mildew-Fan covers for refrigerator dusty-Outsides of equipment and insides of refrigerators-Refrigerator gaskets
  • 1780 - Corrected During Inspection Critical No sanitizer prepared today. No food contact surfaces sanitized before beginning food prep and no sanitizing done between raw and ready to eat foods.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Worker washed tongs by running under tap at 3 compartment sink that was not clean or set up for dishes, and then running tongs under the tube with the sanitizer solution.
  • 2260 - Critical Mop sink with hose and nozzle with no Backflow or backsiphonage prevention device on threaded faucet as required by law.
  • 2350 ii - The sink basin for all handsinks with some food debris in the strainer are slow to drain.
  • 2890 - Light bulbs in kitchen above the food chopper not shielded, coated, or otherwise shatter-resistant.
  • 3030 -
  • 3080 - 3 lights out in the area of the slicer. Lighting measured at 10 foot candles.
  • 3180 - Repeat Floors, walls and ceilings throughout the facility noted in need of cleaning.
  • 3200 - Vent ducts and ceiling around ducts are very dusty. Intake and exhaust air ducts are not being cleaned
  • 3270 - Critical Live and dead German roaches noted during the inspection. Harborage conditions exist
  • 3360 - Critical Repeat 2 cans of pest spray noted stored with other chemicals. When asked how they are used, worker stated he sprays the kitchen floor when no food or dishes are in the area. Pesticides are not being applied by a certified applicator
August 18, 2009Routine810Details / Comments
1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: - Food film on ladles of mixer spindle and mixer which had not been cleaned. - Surfaces of cutting boards are not clean. - Food processor has not been cleaned. (CORRECTED)May 21, 2008Follow-up10Details / Comments
  • 0060 - Critical Many food service are lacking valid Health Cards. All food service employees are required to have valid health card.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0820 A 1 - Critical Baked Ziti on Buffet observed at 111 F. Baked Ziti was prepared in the morning and placed on buffet at 11AM, temperature observed at 1PM.
  • 0830 - Critical Potentially hazardous, ready-to-eat (RTE) foods in the refrigerator is not properly dated for disposition.
  • 1060 - Newspapers are used to line bottom of the prep unit. This is not a cleanable material.
  • 1570 - Repeat Lubrication leak on the mixer spindle retaining nut.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: - Food film on ladles of mixer spindle and mixer which had not been cleaned. - Surfaces of cutting boards are not clean. - Food processor has not been cleaned. (CORRECTED)
  • 1800 - Repeat The following nonfood contact surfaces have accumulations of grime and debris: - Flour dust on shelves over the mixer - Flour dust on shelves over the prep table where single-service containers are stored. - Bottom of the 2-Door reach-in - Mold on bottom of draft beer cooler - Carbon accumulation on pots - Beverage dispenser nozzle holder and drain line are moldy (CORRECTED)
  • 1960 - Ice transfer container is not inverted during storage.
  • 2010 - Bag of linens were observed stored on floor in the storeroom.
  • 3170 - Hood lights are not functioning.
  • 3180 - Corrected During Inspection Repeat Floor in walk- in and under the dishmachmine in not clean
  • 3260 - Repeat Employees are not using the dressing rooms, designated area or lockers provided to store personal items; personal clothing stored on food storage shelves in the kithen
  • 3340 - Corrected During Inspection Critical Repeat CHAFING FUEL and WD-40 improperly stored over food prepartion table.
  • 3360 - Critical Repeat INSECTICIDE VAPOR STRIPS hanging over the wait staff hand sink. (This violation was previously sited on 6/13/07 & 11/27/07)
April 01, 2008Routine--Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0480 - Unlabeled bulk food containers.
  • 1320 - Repeat There were no temperature measuring devices located in the the two reach-in prep units.
  • 1570 - Lubricant was observed dripping from the mixer spindle.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: -Cutting boards-Mold growth in ice machine
  • 1800 - Repeat The nonfood contact surfaces of the following items were observed:- Metal insert pans coated with baked on grease and oil- Shelves above floor mounted mixer are unclean- 3 - compartment sink drain liner is unclean- Accumulation of food debris on handles of refrigerated prep unit covers- Mechanical areas of refrigerated prep units are unclean- Hood filters are unclean- Bottom of draft beer cooler is unclean- Accumulation of dust on outside of ice machine- Tops of cans on storage rack are unclean
  • 3020 - Soap was not provided at the hand washing sinks in the kitchen.
  • 3030 - Repeat No disposable towels were provided at the hand washing sink behind the bar.
  • 3180 - Repeat Dust accumulation on ceiling in kitchen. Dust accumulation on front of hood. Floor in kitchen is not clean. Wall under 3-compartment sink is not clean.
  • 3260 - Employees are not using the dressing rooms or lockers provided. Personal clothing observed on canned food storage shelves.
  • 3340 - Corrected During Inspection Critical Container of degreaser stored over food preparation unit.
  • 3360 - Corrected During Inspection Critical Insecticide vapor strips hanging in wait staff area. THIS VIOLATION WAS PREVIOUSLY CITED ON 6/13/07.
November 27, 2007Routine48Details / Comments
  • 0610 - Food stored on the floor. Boxes and bags of food on floor in kitchen.
  • 1320 - Repeat There was no temperature measuring device located in the refrigerated prep units.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: mixer spindle.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: mold on portable cutting board and mold on cutting board on prep unit.
  • 1800 - The nonfood contact surface of the shelves in kitchen, drip tray of stove, dust on fixtures inside hood, dust on filters for ice machine, and door gaskets on prep units have accumulations of grime and debris. Water standing in bottom of prep unit and beer cooler.
  • 2000 - Repeat Clean pans were observed stored with the food-contact surface facing upward.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Opening at the bottom of back door.
  • 3030 - No disposable towels were provided at the hand washing lavatory station.
  • 3080 - Less than 50 foot candles of light was noted in the area by the three compartment sink. Light fixture is not operating over 3 compartment sink.
  • 3180 - Repeat HVAC vent on ceiling and wall behind dish machine noted in need of cleaning.
  • 3280 - Dead or trapped flies was found in the control device. Fly strips are too close to prep unit.
June 13, 2007Routine110Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1150 - The nonfood contact surface of the milk crates used for food storage is not designed or constructed to be easily cleanable.
  • 1320 - There was no temperature measuring device located in the reach-in and prep unit.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - The door gasket of the reach-in doors is damaged.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: mixer spindle and can opener blade.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom of reach-in unit, ice machine filter screen, hood on mechanical pipes and side of hood.
  • 1780 - Critical Surfaces of the baffle plate in ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 2000 - Clean ice bucket were observed stored with the food-contact surface facing upward.
  • 3180 - Floor/wall juncture in the facility noted in need of cleaning.
January 25, 2007Routine38Details / Comments
  • 1780 - Critical Repeat Food contact surfaces of the meat slicer used to prepare potentially hazardous food items were observed soiled with accumulations of food residues. (meat slicer not used since yesterday)
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
October 24, 2006Follow-up12Details / Comments
  • 0820 - Critical Cheese, lasagna, and sausage are cold holding at improper temperatures in the walk-in refrigerator.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration units throughout are not properly dated for disposition.
  • 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 125°F and the actual temperature is 112 degrees F.
  • 1780 - Critical Repeat Food contact surfaces of the cutting boards throughout, and meat slicer used to prepare potentially hazardous food items were observed soiled with accumulations of food residues. (meat slicer not used since yesterday)
  • 2260 - Critical Backflow or backsiphonage prevention device not available on mop sink hose at spray nozzle.
  • 2260 - Critical The spray hose extended below the flood rim level of the scrape sink basin.
  • 3270 - Critical Harborage conditions exist. Live roaches observed (one roach with egg sack) at dish machine and large mixer in kitchen.
  • 3330 - Critical Working container of cleaning chemicals is not properly labeled.
  • 3340 - Critical Repeat Containers of chemical cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaners are stored with food in storage closet, fuel stored on cans of food, cleaners stored with food at the cook line.
September 06, 2006Critical Procedures71Details / Comments
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions at the bar.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered. Dumpster door open and lid missing. Grease barrel lid open.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the bar.
  • 3180 - Repeat Floor in the storeroom is noted in need of cleaning. Items are thrown into the room and piled onto the floor. Can not access the floor for cleaning. Scrape sink, exterior of the dish machine, and the wall behind the dish machine are noted in need of cleaning.
  • 3260 - Repeat Employees are not using the area provided for storage of personal items. (at wait station)
  • 3340 - Critical Repeat Containers of chemical sanitizers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items at the bar.
March 22, 2006Follow-up16Details / Comments
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0220 - Critical A half eaten sandwich observed stored on the oven at the cookline and may contaminate food, clean equipment, utensils or other items needing protection.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0470 - Critical Raw animal food (raw shell eggs) stored over ready-to-eat (RTE) food in the walk-in refrigeration unit.
  • 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: foods in refrigeration units throughout, some sauces and seasonings on kitchen shelf, breading and flour mixtures on shelving.
  • 0480 - Repeat Unlabeled food containers of flour mixtures.
  • 0550 - Repeat In-use utensils improperly stored between use. Utensils stored between the equipment at the cookline. And ice scoop stored on unclean surface at the wait station.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Using trashcan to store sheet pan of food and using as a work top
  • 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor in the walk-in refrigerator, wait station and at the bar.
  • 0620 - Corrected During Inspection Repeat Food stored under sewer lines at the bar and wait station.
  • 0820 - Corrected During Inspection Critical Repeat Meatballs are hot holding at improper temperatures on the steam table.
  • 0820 - Corrected During Inspection Critical Sandwich meats are cold holding at improper temperatures on the top section of the sandwich unit. Stacking containers on top section of the unit. Unable to maintain temp.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
  • 1180 - The food temperature measuring device (degrees F) located in the kitchen is not accurate.
  • 1320 - Repeat There was no temperature measuring device located in the sandwich units.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions at the bar.
  • 1570 - Repeat Air conditioning ceiling vent cover is in a state of disrepair and damaged and is not in place.
  • 1580 - Repeat The cutting boards along the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1600 - The compartments or drainboards of the 3-compartment sink are soiled and are being used for food prep.
  • 1750 - Manufacturer containers were observed reused for the storage of salt and pepper at the wait station.
  • 1770 B -
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of the sandwich units.
  • 1780 - Critical Food contact surfaces of the meat slicer and can opener used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
  • 2000 - Repeat Clean food pans and containers were observed stored with the food-contact surface facing upward.
  • 2000 - Corrected During Inspection Single service beverage cups were found stored on the wait station handsink. Utensils being put in the hand sink while in the rack for temporary storage. Beverage glasses stored on floor at the bar. Single service sword picks stored on the bar floor.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the wait station and at bar are blocked, preventing access by employees for easy handwashing.
  • 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink at the cook line.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered. Dumpster door open and lid missing. Grease barrel lid open.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the bar.
  • 3180 - Repeat Floor in the storeroom is noted in need of cleaning. Items are thrown into the room and piled onto the floor. Can not access the floor for cleaning. Scrape sink, exterior of the dish machine, and the wall behind the dish machine are noted in need of cleaning.
  • 3220 - Repeat Mop not hung up to air dry.
  • 3260 - Corrected During Inspection Employees are not using the area provided for storage of personal items. (at wait station)
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides in the kitchen and at the bar.
  • 3340 - Corrected During Inspection Critical Repeat Containers of chemical sanitizers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items at the bar.
February 21, 2006Routine822Details / Comments
  • 0220 - Critical In use drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: foods in reach-in freezer and walk-in refrigerator.
  • 0480 - Unlabeled food containers (sugar and flour).
  • 0550 - Dispensing utensils improperly stored between uses. Sugar scoop stored with handle in the product. Ice scoop stored on cloth towel.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor at the bar.
  • 0620 - Food stored under sewer lines of the bar hand sink and 3-compartment sink.
  • 0820 - Corrected During Inspection Critical Meatballs are hot holding at improper temperatures on the steam table. Found at 128F.
  • 0820 - Corrected During Inspection Critical Repeat Meat mixture for lasagna filling is cold holding at improper temperatures at the prep line. Found at 55F. Prepping was in process and worker left the station, leaving food out on the counter for an undetermined amount of time. Roast beef holding at 47F in the prep unit refrig. This unit is holding many different foods at borderline high temps of 43F and no temp. log is being kept.
  • 1320 - Repeat There was no temperature measuring device located in the prep unit refrigerator.
  • 1570 - Air-conditioner ceiling vent cover was observed in a state of disrepair and damaged.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1960 - Food containers were found stacked while wet after cleaning and chemical sanitization.
  • 2000 - Clean bowls and ice bucket were observed stored with the food-contact surface facing upward.
  • 2000 - Clean ice buckets were not observed stored in a position to allow air-drying.
  • 3180 - Floor in the storage closet is noted in need of cleaning.
  • 3220 - Mop not hung up to air dry.
  • 3330 - Corrected During Inspection Critical Working containers of cleaning chemicals are not properly labeled. Sanitizer solution in bottles labeled as glass and all-purpose cleaner.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3380 - Corrected During Inspection Critical Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Spray bottles of sanitizer are at very high chlorine concentrations.
September 07, 2005Routine511Details / Comments
  • 0820 - Critical Lasagna (44F), calamari (45F), and cheese (43F) are cold holding at improper temperatures in the prep line refrigerator. Unit air temp. is 42F.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 0960 2 - The food contact surface of the metal banded brush is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 1320 - There was no temperature measuring device located in the prep unit refrigerator.
  • 1580 - The cutting board along the steam table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: food strainers.
  • 1780 - Critical Food contact surfaces of the food strainers used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
  • 2000 - Corrected During Inspection In-use tongs were found stored hanging in the trash can at the cook line.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents. Back door being left open.
June 01, 2005Pre-Opening48Details / Comments

September 21, 2009 (Routine)



Violations:
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Food stored overfilled top insert pans in preparation tables out of temperature for< 4 hours. Half and Half in dorm style refrigerator cold holding at improper temperatures for ? amount of time.
    Overfilled foods moved to bottom storage. Half and Half voluntarily discarded. Discussed correct storage in top insert pans, as well as discontinuation of storing any potentially hazardous foods in dorm refrigerator (used for cut lemons and limes). Half and Half will be stored in bar refrigerator. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Hood filters (also with gap present)Toaster oven (out of order)Refrigerator condensers
    Clean these surfaces.
  • 1780 - Critical Sanitizing buckets not made for the kitchen. Staff observed chlorinating with comet spay cleaner, tested at well over 200 parts per million Cl, with other agents in spray. Spray bottles with pre-mix spray tested at well over 200 ppm.
    Before beginning food preparation ensure that food contact surfaces are cleaned and sanitized. Again sanitize between different food preparation processes and no less than every 4 hours to prevent the growth microorganisms on those surfaces.**Ensure that proper sanitizing solution is on hand for sanitizing. Train staff to prepare and use approved sanitizing solution. Even if using premix ensure that at a minimum the first batch each day is tested. Cl solution at 200 parts per million prepared and replaced other solutions.
  • 2260 - Critical Repeat Mop sink with hose and spray nozzle needs a double backflow or backsiphonage prevention device.
    Provide a double backflow or backsiphonage prevention device.
  • 3180 - Repeat Ceilings especially near vents noted in need of cleaning. Floors much improved.
    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.
  • 3270 - Repeat Facility has had two pest treatments since last inspection. Considerable cleaning has been done, however, deep cleaning in some areas still needs to be completed. No pest noted in open areas, however, live German roaches noted in refrigerator fan / filter area and at bar hand sink after moving bar items. Several cardboard boxes of drinks etc. stacked in the bar, som on floor. Harborage conditions exist
    Eliminate harborage conditions. *Continue cleaning and include deep cleaning. Develop and use a cleaning schedule that assigns all cleaning tasks to staff by name or position, the time, day of the week etc. the job must be done. *Remove all cardboard that can be removed from the facility, roaches harbor in cardboard and will eat the glue. *Ensure that all items are stored on shelving at least 6 inches off of the floor with legs or wheels, for easy cleaning and to deter pests, as well as prevent contamination to boxed items.Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Inspection conducted as a follow-up inspection with the following results:
0800: No cooling observed during this inspection.
1890: All dishes now going through dish machine. Machine with correct temperature and sanitizing concentration.
3360: Corrected
0070: Corrected, all staff with food handler cards.
0790: No thawing observed during follow up.
2350 ii: Corrected, but bar handsink now slow to drain, have maintenance done.
2890: Bulbs covered, however, one light cover broken and awaiting replacement. Discussed, replace immediately or use sleeves with caps to prevent broken glass in food.
3080: Corrected. Lighting in all food prep areas, 70-100 foot candles, lighting in WIR, 150 fc, new light installed.
3200: Corrected.
Notes:
Major improvements done, good lighting, cleaning done, new staff member hired as kitchen manager. Overall good food temperatures, good handwashing and good glove use noted. Air conditioner and walk in refrigerator repaired, Additional items noted to correct during follow up:
*Repair or remove out of order items such as toaster oven. Ensure that no gaps are present for hood filters to prevent fires.
*Floor in WIR bows when stepped on and not well sealed at entrance or seams. (Unsealed areas provide harborage for pests)
*Grouting is receded and needs to be replaced.
**Still require small diameter metal stem thermometer. Example information from EHS thermometer given.
*Discussed prevention of cross contamination by better covering foods, and care with handling foods.

August 18, 2009 (Routine)



Violations:
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties. Only 2 staff for facility with food handler cards.
    Train all employees in food safety as it relates to their assigned duties.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0790 - Corrected During Inspection Package of raw hamburger thawing in pan of standing water in the 3 compartment sink.
    Cold water turned on when thawing explained. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0800 - Corrected During Inspection Critical Several potentially hazardous foods, link sausage, ground sausage, roasted garlic, cooked pasta, noted not being adequately cooled to prevent the growth of harmful bacteria.
    Items past time to cool properly voluntarily discarded during the inspection (roasted garlic), other items placed on trays to cool properly during the inspection. Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. Use sanitized, calibrated food thermometers to check food temperatures to ensure cooling times and temperatures are met. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 0820 A 1 - Critical Repeat Alfredo sauce in the small steam table 127 stem temp, present about 1 hour, hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 0820 A 2 - Critical The following items noted, cold holding at improper temperatures in the WIR:Lasagna x 1 day 54FMozzarella shredded 2 hours ago, 47 F, movedPasta 2 trays 50's movedSliced and ground sausage cooling, 56 F movedCorned beef, 1 pan, 52 x 1 dayRoast Beef, 1 pan, 54 x 1 dayChicken sliced, 1 pan, 59, x 1 dayPreschetta, 1 pan, 56, x 1 dayTurkey, 1 pan, 53, 1 dayBox of raw eggs, 1 day 55Box of raw chicken, 52, x 1 dayPan of gouda cheese, ? time since shredded, 541/2 & 1/2 - 12 cartons 60 x 1 dayWhite sauce in large container, rancid, 52Alfredo sauce in large container, 107, >2 hourMeat balls, 1 pan, 53 X . 4 hoursSausage, 76 >2 hoursTomatoes, sliced, 2 pans, 53, 54, x 1 dayHeavy cream, x 9 x 1 day, 55Butter, 35 packages, 49-53 F x 1 day,3 tubs of sour cream
    Food cooling in required time frames moved to different locations, RIF, Lowboy and small prep table. Other foods voluntarily discarded during the inspection. Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: -Filters over the ovens and toaster equipment with heavy build up of dust and some grease, worker stated he is sure it is cleaned at least yearly-Toaster with heavy build up of food debris in bottom, worker uncertain how to clean, however, stated it is to be done by night crew-Shelving throughout messy and soiled-Refrigerator shelving with build up of mildew-Fan covers for refrigerator dusty-Outsides of equipment and insides of refrigerators-Refrigerator gaskets
    Clean and sanitize these surfaces for food contact.
  • 1780 - Corrected During Inspection Critical No sanitizer prepared today. No food contact surfaces sanitized before beginning food prep and no sanitizing done between raw and ready to eat foods.
    Clean and sanitize food-contact surfaces before beginning food prep for the day, between different tasks, ie. soiled fruits and vegetables, or raw meats to ready to eat foods and no less than every 4 hours to prevent the growth microorganisms on those surfaces. Pre-mix sanitizing solution all that was available on arrival of EHS, tested at 10 ppm Cl. Bleach obtained and solution made at 100 ppm during inspection and used.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Worker washed tongs by running under tap at 3 compartment sink that was not clean or set up for dishes, and then running tongs under the tube with the sanitizer solution.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Clean and sanitize tableware with hot soapy water, rinse, then put in sanitizer for no less than 30 seconds contact time, then air dry on clean sanitized surface (sanitize drainboard). Ensure sufficient amount of utensils are present to get new utensils when soiled and for sanitizing all utensils no less than every 4 hours.
  • 2260 - Critical Mop sink with hose and nozzle with no Backflow or backsiphonage prevention device on threaded faucet as required by law.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 2350 ii - The sink basin for all handsinks with some food debris in the strainer are slow to drain.
    Plumbing systems and components shall be maintained in good repair.
  • 2890 - Light bulbs in kitchen above the food chopper not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3030 -
  • 3080 - 3 lights out in the area of the slicer. Lighting measured at 10 foot candles.
    Ensure that lighting is repaired or replaced to provide at least 50 foot candles of lighting in all high risk area for worker safety, ie slicer, chopper, stoves, etc.
  • 3180 - Repeat Floors, walls and ceilings throughout the facility 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.
  • 3200 - Vent ducts and ceiling around ducts are very dusty. Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3270 - Critical Live and dead German roaches noted during the inspection. Harborage conditions exist
    Eliminate harborage conditions. Thorough cleaning, ensuring the facility is maintained without cracks, holes, etc. inspecting stores, and ensuring regular pest management is conducted by a certified pest control operator are essential to eliminated and preventing pest infestations. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3360 - Critical Repeat 2 cans of pest spray noted stored with other chemicals. When asked how they are used, worker stated he sprays the kitchen floor when no food or dishes are in the area. Pesticides are not being applied by a certified applicator
    Discussed with manager and worker. All pest control in the facility must be done by certified pest control operator. Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
Comments:
Facility voluntarily closed for loss of major refrigeration. Facility with loss of AC and kitchen at 88-98 F during the inspection with only 1 - 2 hot items on. WIR out of temperature with temperature remaining in the 50's after unit closed for 10-15 minutes. Unit door unable to be closed when staff inside and opened several times during the inspection. Additionally, facility with cloth in the ceiling tiles, when asked, manager stated that each time it rains the ceiling leaks above the pizza prep area. Ensure the leak is identified and repaired. Recheck will be done when called after WIR in temperature.

May 21, 2008 (Follow-up)



Violation: 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: - Food film on ladles of mixer spindle and mixer which had not been cleaned. - Surfaces of cutting boards are not clean. - Food processor has not been cleaned. (CORRECTED)
Clean and sanitize these surfaces for food contact.
Comments:
New cutting boards are needed. All other violations are corrected. Thank you and please contact me with any further questions regarding health inspections.

April 01, 2008 (Routine)



Violations:
  • 0060 - Critical Many food service are lacking valid Health Cards. All food service employees are required to have valid health card.
    Health Cards may be obtained at the Suffolk Health on Tuesdays from 6AM-11Am and from 2PM-4PM of Thrusdays.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food 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.
  • 0820 A 1 - Critical Baked Ziti on Buffet observed at 111 F. Baked Ziti was prepared in the morning and placed on buffet at 11AM, temperature observed at 1PM.
    Baked Ziti was removed and discarded.
  • 0830 - Critical Potentially hazardous, ready-to-eat (RTE) foods in the refrigerator is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1060 - Newspapers are used to line bottom of the prep unit. This is not a cleanable material.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - Repeat Lubrication leak on the mixer spindle retaining nut.
    Repair the cause of the lubrication leak 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 cause of the lubrication leak on the mixer spindle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: - Food film on ladles of mixer spindle and mixer which had not been cleaned. - Surfaces of cutting boards are not clean. - Food processor has not been cleaned. (CORRECTED)
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The following nonfood contact surfaces have accumulations of grime and debris: - Flour dust on shelves over the mixer - Flour dust on shelves over the prep table where single-service containers are stored. - Bottom of the 2-Door reach-in - Mold on bottom of draft beer cooler - Carbon accumulation on pots - Beverage dispenser nozzle holder and drain line are moldy (CORRECTED)
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1960 - Ice transfer container is not inverted during storage.
    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.
  • 2010 - Bag of linens were observed stored on floor in the storeroom.
    Store clean linens 6" off the floor in a clean, dry, sanitary manner.
  • 3170 - Hood lights are not functioning.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Corrected During Inspection Repeat Floor in walk- in and under the dishmachmine in not clean
    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.
  • 3260 - Repeat Employees are not using the dressing rooms, designated area or lockers provided to store personal items; personal clothing stored on food storage shelves in the kithen
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3340 - Corrected During Inspection Critical Repeat CHAFING FUEL and WD-40 improperly stored over food prepartion table.
    Containers of CHAFING FUEL and WD-40 must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3360 - Critical Repeat INSECTICIDE VAPOR STRIPS hanging over the wait staff hand sink. (This violation was previously sited on 6/13/07 & 11/27/07)
    INSECTICIDE VAPOR STRIPS must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
Comments:
Notice of Violation to follow.

November 27, 2007 (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.
  • 0480 - Unlabeled bulk food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 1320 - Repeat There were no temperature measuring devices located in the the two reach-in prep 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.
  • 1570 - Lubricant was observed dripping from the mixer spindle.
    Repair the mixer spindle 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 Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: -Cutting boards-Mold growth in ice machine
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surfaces of the following items were observed:- Metal insert pans coated with baked on grease and oil- Shelves above floor mounted mixer are unclean- 3 - compartment sink drain liner is unclean- Accumulation of food debris on handles of refrigerated prep unit covers- Mechanical areas of refrigerated prep units are unclean- Hood filters are unclean- Bottom of draft beer cooler is unclean- Accumulation of dust on outside of ice machine- Tops of cans on storage rack are unclean
    Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3020 - Soap was not provided at the hand washing sinks in the kitchen.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - Repeat No disposable towels were provided at the hand washing sink behind the bar.
    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
  • 3180 - Repeat Dust accumulation on ceiling in kitchen. Dust accumulation on front of hood. Floor in kitchen is not clean. Wall under 3-compartment sink is not clean.
    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.
  • 3260 - Employees are not using the dressing rooms or lockers provided. Personal clothing observed on canned food storage shelves.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3340 - Corrected During Inspection Critical Container of degreaser stored over food preparation unit.
    Cleaning agents must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3360 - Corrected During Inspection Critical Insecticide vapor strips hanging in wait staff area. THIS VIOLATION WAS PREVIOUSLY CITED ON 6/13/07.
    Insecticide vapor strip use is not permitted in food establishments.
Comments:
More attention needs to be paid to the general sanitation of this facility.

June 13, 2007 (Routine)



Violations:
  • 0610 - Food stored on the floor. Boxes and bags of food on floor in kitchen.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1320 - Repeat There was no temperature measuring device located in the refrigerated prep 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: mixer spindle.
    Clean and sanitize these surfaces for food contact.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: mold on portable cutting board and mold on cutting board on prep unit.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the shelves in kitchen, drip tray of stove, dust on fixtures inside hood, dust on filters for ice machine, and door gaskets on prep units have accumulations of grime and debris. Water standing in bottom of prep unit and beer cooler.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Repeat Clean pans were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Opening at the bottom of back door.
    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.
  • 3030 - No disposable towels were provided at the hand washing lavatory station.
    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
  • 3080 - Less than 50 foot candles of light was noted in the area by the three compartment sink. Light fixture is not operating over 3 compartment sink.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3180 - Repeat HVAC vent on ceiling and wall behind dish 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.
  • 3280 - Dead or trapped flies was found in the control device. Fly strips are too close to prep unit.
    Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Relocate fly strips.
Comments:
Kitchen in need of a good cleaning.

January 25, 2007 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1150 - The nonfood contact surface of the milk crates used for food storage 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.
  • 1320 - There was no temperature measuring device located in the reach-in and prep unit.
    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.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quat. ammonium sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - The door gasket of the reach-in doors is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: mixer spindle and can opener blade.
    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: bottom of reach-in unit, ice machine filter screen, hood on mechanical pipes and side of hood.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Surfaces of the baffle plate in ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 2000 - Clean ice bucket were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 3180 - Floor/wall juncture in the facility 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:
Note Provide double-check valve with atmospheric vent on hose bib where pressure washer is attached for cleaning.

October 24, 2006 (Follow-up)



Violations:
  • 1780 - Critical Repeat Food contact surfaces of the meat slicer used to prepare potentially hazardous food items were observed soiled with accumulations of food residues. (meat slicer not used since yesterday)
    Clean food-contact surfaces of the meat slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 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:
These items were observed during this inspection but not repeat items: Thermometers not provided in the reach-in refrigerators at the cook line. Restaurant has a pest control contract with a pest control co. for monthly treatments. Now serving from a buffet that is not provided with a sneeze guard. Storing food and food-contact items on floor and under the wastewater pipes.

September 06, 2006 (Critical Procedures)



Violations:
  • 0820 - Critical Cheese, lasagna, and sausage are cold holding at improper temperatures in the walk-in refrigerator.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration units throughout are not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 125°F and the actual temperature is 112 degrees F.
    Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1780 - Critical Repeat Food contact surfaces of the cutting boards throughout, and meat slicer used to prepare potentially hazardous food items were observed soiled with accumulations of food residues. (meat slicer not used since yesterday)
    Clean food-contact surfaces of cutting boards and meat slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on mop sink hose at spray nozzle.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 2260 - Critical The spray hose extended below the flood rim level of the scrape sink basin.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 3270 - Critical Harborage conditions exist. Live roaches observed (one roach with egg sack) at dish machine and large mixer in kitchen.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3330 - Critical Working container of cleaning chemicals is not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3340 - Critical Repeat Containers of chemical cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaners are stored with food in storage closet, fuel stored on cans of food, cleaners stored with food at the cook line.
    Containers of chemical cleaners and fuel must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Critical procedure inspection conducted. Additional observations include: Foods not covered in storage throughout facility. Foods stored on floor in the walk-in refrigerator. Back door is not self-closing, mechanism is broken. Non food-contact surfaces are dirty throughout. Storage closet is overstocked, unable to clean floor and access closet. Mop is not being hung to air-dry. Cutting boards have deep scarring. Top of oven is very dirty. Pizza spatulas stored on dirty surface. Soap not provided at both kitchen hand sinks. Note name change from Panevino Cafe to Cogan's Pizza. The kitchen was not in operation during the inspection.

March 22, 2006 (Follow-up)



Violations:
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions at the bar.
    Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered. Dumpster door open and lid missing. Grease barrel lid open.
    Cover all waste containers when not in continuous use.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the bar.
    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
  • 3180 - Repeat Floor in the storeroom is noted in need of cleaning. Items are thrown into the room and piled onto the floor. Can not access the floor for cleaning. Scrape sink, exterior of the dish machine, and the wall behind the dish machine are 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.
  • 3260 - Repeat Employees are not using the area provided for storage of personal items. (at wait station)
    Employees should use the areas provided for storage of personal items.
  • 3340 - Critical Repeat Containers of chemical sanitizers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items at the bar.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 21, 2006 (Routine)



Violations:
  • 0220 - Critical Repeat 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.
  • 0220 - Critical A half eaten sandwich observed stored on the oven at the cookline and 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, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food 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.
  • 0470 - Critical Raw animal food (raw shell eggs) stored over ready-to-eat (RTE) food in the walk-in 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.
  • 0470 A 4 - Repeat Observed the following food was observed stored without being in packages, in covered containers, or wrapped: foods in refrigeration units throughout, some sauces and seasonings on kitchen shelf, breading and flour mixtures on shelving.
    Store food in packages, covered containers, or wrappings.
  • 0480 - Repeat Unlabeled food containers of flour mixtures.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0550 - Repeat In-use utensils improperly stored between use. Utensils stored between the equipment at the cookline. And ice scoop stored on unclean surface at the wait station.
    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. Using trashcan to store sheet pan of food and using as a work top
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor in the walk-in refrigerator, wait station and at the bar.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0620 - Corrected During Inspection Repeat Food stored under sewer lines at the bar and wait station.
    Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
  • 0820 - Corrected During Inspection Critical Repeat Meatballs are hot holding at improper temperatures on the steam table.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0820 - Corrected During Inspection Critical Sandwich meats are cold holding at improper temperatures on the top section of the sandwich unit. Stacking containers on top section of the unit. Unable to maintain temp.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1180 - The food temperature measuring device (degrees F) located in the kitchen is not accurate.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 1320 - Repeat There was no temperature measuring device located in the sandwich 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.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions at the bar.
    Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - Repeat Air conditioning ceiling vent cover is in a state of disrepair and damaged and is not in place.
    Repair the vent cover 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 vent covers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1580 - Repeat The cutting boards along the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1600 - The compartments or drainboards of the 3-compartment sink are soiled and are being used for food prep.
    Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
  • 1750 - Manufacturer containers were observed reused for the storage of salt and pepper at the wait station.
    Discontinue the reuse of manufacturer containers for salt and pepper storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 B -
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of the sandwich units.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Food contact surfaces of the meat slicer and can opener used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of the meat slicer and can opener no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 2000 - Repeat Clean food pans and containers were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2000 - Corrected During Inspection Single service beverage cups were found stored on the wait station handsink. Utensils being put in the hand sink while in the rack for temporary storage. Beverage glasses stored on floor at the bar. Single service sword picks stored on the bar floor.
    Store cups, picks, utensils and glasses in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the wait station and at bar are blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the rack of utensils and bar mats preventing their use.
  • 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink at the cook line.
    Provide a refuse container for the disposal of paper towels at the kitchen hand sink.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered. Dumpster door open and lid missing. Grease barrel lid open.
    Cover all waste containers when not in continuous use.
  • 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the bar.
    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
  • 3180 - Repeat Floor in the storeroom is noted in need of cleaning. Items are thrown into the room and piled onto the floor. Can not access the floor for cleaning. Scrape sink, exterior of the dish machine, and the wall behind the dish machine are 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 - Repeat Mop 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.
  • 3260 - Corrected During Inspection Employees are not using the area provided for storage of personal items. (at wait station)
    Employees should use the areas provided for storage of personal items.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides in the kitchen and at the bar.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
  • 3340 - Corrected During Inspection Critical Repeat Containers of chemical sanitizers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items at the bar.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Note: Employees are without proper food handler's cards. Records show one worker has valid food handler's card.

September 07, 2005 (Routine)



Violations:
  • 0220 - 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.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: foods in reach-in freezer and walk-in refrigerator.
    Store food in packages, covered containers, or wrappings.
  • 0480 - Unlabeled food containers (sugar and flour).
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0550 - Dispensing utensils improperly stored between uses. Sugar scoop stored with handle in the product. Ice scoop stored on cloth towel.
    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 on the floor or food stored less than 6" above the floor at the bar.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0620 - Food stored under sewer lines of the bar hand sink and 3-compartment sink.
    Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
  • 0820 - Corrected During Inspection Critical Meatballs are hot holding at improper temperatures on the steam table. Found at 128F.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0820 - Corrected During Inspection Critical Repeat Meat mixture for lasagna filling is cold holding at improper temperatures at the prep line. Found at 55F. Prepping was in process and worker left the station, leaving food out on the counter for an undetermined amount of time. Roast beef holding at 47F in the prep unit refrig. This unit is holding many different foods at borderline high temps of 43F and no temp. log is being kept.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1320 - Repeat There was no temperature measuring device located in the prep unit refrigerator.
    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.
  • 1570 - Air-conditioner ceiling vent cover was observed in a state of disrepair and damaged.
    Repair the ceiling vent cover 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 vent cover, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1960 - Food containers 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.
  • 2000 - Clean bowls and ice bucket were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2000 - Clean ice buckets were not observed stored in a position to allow air-drying.
    Store ice bucket in a self-draining position that allows air-drying.
  • 3180 - Floor in the storage closet is 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 - Mop 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.
  • 3330 - Corrected During Inspection Critical Working containers of cleaning chemicals are not properly labeled. Sanitizer solution in bottles labeled as glass and all-purpose cleaner.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3380 - Corrected During Inspection Critical Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Spray bottles of sanitizer are at very high chlorine concentrations.
    Utilize only chlorine sanitizers that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

June 01, 2005 (Pre-Opening)



Violations:
  • 0820 - Critical Lasagna (44F), calamari (45F), and cheese (43F) are cold holding at improper temperatures in the prep line refrigerator. Unit air temp. is 42F.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0960 2 - The food contact surface of the metal banded brush is not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Replace the metal banded brush with one of food-grade to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1320 - There was no temperature measuring device located in the prep unit refrigerator.
    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.
  • 1580 - The cutting board along the steam table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: food strainers.
    Clean and sanitize these surfaces for food contact.
  • 1780 - Critical Food contact surfaces of the food strainers used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of food strainers no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 2000 - Corrected During Inspection In-use tongs were found stored hanging in the trash can at the cook line.
    Store tongs in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2730 - The refuse container used to store refuse/recyclables has no drain plug.
    Replace the drain plug to the refuse container.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents. Back door being left open.
    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:
Note: Restaurant closed for one day for ownership change. Menu not changed. Staff unchanged except the addition of chef staff.

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