Dickensonville Rest Home, RT.#2,BOX 35, Castlewood, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Dickensonville Rest Home
Address: RT.#2,BOX 35, Castlewood, Virginia
Phone: (276) 889-9569
Total inspections: 21
Last inspection: Sep 24, 2009

Restaurant representatives - add corrected or new information about Dickensonville Rest Home, RT.#2,BOX 35, Castlewood, VA »


Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. September 24, 2009Critical Procedures00Details / Comments
No violation noted during this evaluation. June 16, 2009Critical Procedures00Details / Comments
  • 0820 - Critical Milk cold holding at improper temperatures. Milk was 45F.
  • 1330 - Repeat There is no data plate on the warewashing machine.
  • 1750 - Repeat Single-service items were observed reused for the storage of food being transported from kitchen.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: Dishwasher was not working properly!
May 29, 2009Routine22Details / Comments
  • 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  • 0070 - Unauthorized personnel such as residents in the food preparation, food storage, or warewashing areas.
  • 0170 - Repeat A food employee was observed cleaning their hands in a utility sink (House #1).
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands (house #1 service).
  • 0470 - Critical Unwrapped or uncovered food in the kitchen refrigerator (house #2).
  • 1060 - The nonfood contact surfaces of the cabinet surfaces, shelving in the cabinets, wall areas behind counter, ceilings are not corrosion resistant, nonabsorbent, and/or smooth (Kitchen House #2).
  • 1100 - The food contact surface of the plastic container lids is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1330 - There is no data plate on the warewashing machine.
  • 1470 - The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items (3 compartment sink - house #2).
  • 1780 - Critical Temperature measuring devices not maintained in contact with food held at proper temperature are observed soiled.
  • 1800 - The nonfood contact surface of the shelving under the handwash sink has accumulations of grime and debris.
  • 1900 - Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
  • 2000 - Clean tableware and cooking containers were observed stored with the food-contact surface facing upward.
  • 2830 - Floor and wall juncture in several areas of the kitchen in house #2 not sealed (underneath cabinets and 3 compartment sink).
  • 2920 - Toilet room door is not provided with a self-closing door
  • 3030 - No disposable towels were provided at the hand washing lavatory in the house #1 service area.
  • 3080 - Repeat Less than 20 foot candles of light was noted in the kitchen refrigerator (house #2) and both refrigerators in the storage area of house #2. Less than 50 foot candles of light was noted in the kitchen preparation area.
  • 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions
  • 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
  • 3170 - Counter tops in the kitchen of house #2 are not maintained in good repair
  • 3180 - Storage area beneath the handwash sink and the area inside the fume hood noted in need of cleaning.
January 13, 2009Routine516Details / Comments
  • 0170 - A food employee stated in House # 3 that they cleaned their hands in a food preparation sink or a sink used for utensil washing.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food. They have been instucted(many times) not to use single service containers over again
  • 3080 - Repeat Less than 20 foot candles of light was noted in the Refrig. located at House #2. There is no light in cooling unit.
  • 3460 - Corrected During Inspection Critical Medicines(Pepto Bismal) are located Refrig.House#2.
December 09, 2008Routine13Details / Comments
  • 0820 A 2 - Critical Food in Refrigerator in House # 2was being held at improper temperatures
  • 1900 - Critical No sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
August 22, 2008Critical Procedures20Details / Comments
  • 0060 - Critical Repeat The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  • 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  • 0820 - Critical Repeat Food in cooling units in House # 2 and House # 3 were being held at improper temperatures.
  • 1190 - Repeat The ambient (air/water) temperature measuring device (degrees C) located in the freezer in House#2 was broken.
  • 1450 - Cooling unit in House # 3 was not cool enough to hold temperatures for cold holding.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
  • 2890 - Repeat Light bulb above stove is not shielded, coated, or otherwise shatter-resistent.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the Refrigerator in House #2.
August 08, 2008Routine25Details / Comments
No violation noted during this evaluation. May 14, 2008Follow-up00Details / Comments
  • 0060 - Critical Repeat The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
  • 0060 - Critical Repeat The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  • 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. There was no soap or towels in House # 1 or House #2 which is indicative that handwashing is not being done!
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0450 - Corrected During Inspection Critical Employee observed handling ready-to-eat (RTE)Making sandwiches) with their bare hands.
  • 0800 - Critical Repeat Egg salad noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0820 - Critical Repeat Milk in house # 3 cold holding at improper temperatures. The milk was 45 degrees.
  • 1060 - Repeat The nonfood contact surface of the shelves and cabinets are nonabsorbent, and/or smooth.
  • 1190 - Repeat The ambient (air/water) temperature measuring device (degrees C) was not located in the refrigerator.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. The test kit they had was discolored and not usable.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read was 96°F. To Correct:
  • 2890 - Repeat Light bulb above the exhaust fan not shielded, coated, or otherwise shatter-resistent.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the cooking area. The foot candles was< 10 foot candles.
April 23, 2008Follow-up66Details / Comments
  • 0060 - Critical Repeat The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
  • 0060 - Critical Repeat The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  • 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  • 0070 - Repeat Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas. When I arrived the door was open to the kitchen for easy access for unauthorized personnel.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. There was no soap or towels in House # 1 or House #2 which is indicative that handwashing is not being done!
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0800 - Corrected During Inspection Critical Egg salad noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0820 - Corrected During Inspection Critical Repeat Food(Egg Salad) in Refrig.# 2 house was being held at improper temperature. The temperature was 46 degrees and it had been in refrigerator about 8 hours. Milk in Refrig.House#3 was 46 degrees.
  • 1060 - The nonfood contact surface of the shelves and cabinets are nonabsorbent, and/or smooth.
  • 1190 - Repeat The ambient (air/water) temperature measuring device (degrees C) was not located in the refrigerator.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. The test kit they had was discolored and not usable.
  • 1750 - Repeat Manufacturer containers were observed reused for the storage of food and it was being used to transport food to the other houses.
  • 1800 - Repeat The nonfood contact surface of the can opener has accumulations of grime and debris.
  • 2890 - Light bulb above the exhaust fan not shielded, coated, or otherwise shatter-resistent.
  • 3020 - Soap was not provided at the hand washing lavatory in the employee sink in House #1 and #2.
  • 3030 - No disposable towels were provided at the hand washing lavatory in House # 1. The person who served the residents their food stated she washed her hands before serving, but no soap or paper towels were present.
  • 3080 - Less than 50 foot candles of light was noted in the cooking area. The foot candles was< 10 foot candles.
April 17, 2008Routine411Details / Comments
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  • 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
  • 0070 - All different people are entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation.
  • 0070 - Poor handwashing procedures observed. I did not see anyone in main kitchen wash hands during visit.
  • 0070 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).Potato salad had been prepared the day before and the temperature was 60 degrees and was in a large container.
  • 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. Immpossible to monitor if the establishment has no food thermometer!
  • 0160 - Critical A food employee washed her hands with gloves on and then proceeded to place food in plates for residents! this occurred in brick house beside of main house..
  • 0270 - Critical Food prepared in a private home was found in refrigerator in kitchen.(applebutter)
  • 0570 - Wiping cloths improperly stored between use.
  • 0810 - The methods used for cooling were not adequate. The potato salad was ina large container.
  • 0820 - Corrected During Inspection Critical Repeat Potato salad, cottage cheese, and cheese not being held at proper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) potato salad, cheese, and cottage cheese in the refrigeration unit is not properly dated for disposition.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) was not located in the cooling units.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1750 - Repeat Single-service items were observed reused for the storage of many different foods.
  • 1800 - Repeat The nonfood contact surface of the can opener has accumulations of grime and debris.
  • 2190 - A steam mixing valve was observed used at the handwashing sink located in the second brick building.
August 01, 2007Routine58Details / Comments
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1320 - Repeat There was no temperature measuring device located in the refrig in the basement stock room..
  • 1750 - Manufacturer containers were observed reused for the storage of sugar.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:can opener base-mounted-needs taken from shelf and cleaned
  • 3170 - Light bulb in hood is not maintained in good repair
  • 3180 - Shelves and floors in the stock room were noted in need of cleaning.
  • 3460 - Corrected During Inspection Critical Medicines are located in the regrigerator beside and food items.
January 29, 2007Routine16Details / Comments
  • 0820 - Corrected During Inspection Critical Eggs-cold holding at improper temperatures.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the refigerator in main kitchen.
  • 1570 - Refrigerator in main kitchen and refrigerator in house 3 was observed in a condition that prevents necessary maintenance and easy cleaning. adjusted to less than 41 degrees
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: canopener
  • 1800 - Repeat The nonfood contact surface of the can opener and the shelves downstairs has accumulations of grime and debris.
September 01, 2006Routine23Details / Comments
  • 1510 - Repeat The person in charge could not provide a food temperature measuring device.
  • 1680 - Critical Repeat The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 155. To Correct:
  • 1690 - The pressure gauge for the high temperature warewash machine was below 15 PSI.
March 22, 2006Critical Procedures--Details / Comments
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 1060 - The nonfood contact surface of the edges of the shelves in the stock room are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180F for a stationary rack single temperature machine. The thermostat read 170.
  • 1750 - Manufacturer containers were observed reused for the storage of -ice cream buckets.
  • 1800 - The nonfood contact surface of the bottom shelf refrig- Frigidaire brand has accumulations of grime and debris.
  • 3180 - Repeat Floors in basment stock room were noted in need of cleaning.
January 20, 2006Routine15Details / Comments
  • 1060 - Repeat The nonfood contact surface of the counter top is not corrosion resistant, nonabsorbent, and/or smooth. beween the pieces-
  • 1510 - Repeat The person in charge could not provide a food temperature measuring device.
  • 1520 - Repeat There is no temperature measuring device available in the manual warewashing area.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1550 - The stove is not sealed to adjoining counter top or walls.
  • 3180 - Repeat Floor in food storage area in basement was noted in need of cleaning.
November 04, 2005Follow-up06Details / Comments
  • 0060 - Critical The person in charge failed to pass the demonstration of knowledge test
  • 0270 - Critical Repeat Food prepared in a private home was stored in storage room-home canned .
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 1060 - Repeat The nonfood contact surface of the counter top is not corrosion resistant, nonabsorbent, and/or smooth. beween the pieces-next to stove
  • 1320 - Repeat There was no temperature measuring device located in the refrigeration units.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1520 - There is no temperature measuring device available in the manual warewashing area.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1770 B - Critical Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: silverware dispenser tray
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stove-between oven andtop of stove.
  • 3180 - Repeat Floor in food storage area in basement was noted in need of cleaning.
October 24, 2005Follow-up38Details / Comments
  • 0270 - Critical Food prepared in a private home was stored in storage room-home canned .
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. onions and potatoes
  • 0820 - Corrected During Inspection Critical Lasagna- hot holding at improper temperatures.
  • 1320 - Repeat There was no temperature measuring device located in the refrigeration units.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1750 - Repeat Single-service items were observed reused for the service of foods.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener and silverware dispenser and hood air filters
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: dishes in house-1
  • 3180 - Storage shelves and floor in food storage area in basement were noted in need of cleaning.
  • 3340 1 - Containers of @HAZARDOUS PRODUCT@ are not properly stored to prevent the contamination of food..
September 16, 2005Routine37Details / Comments
  • 0060 - Critical The persons in charge failed to explain the correct procedures for cleaning and sanitizing utensils .
  • 1060 - Repeat The nonfood contact surface of the counter and undercounter shelves are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hood air filters
  • 1320 - Replace the temperature measuring device located in the refrigerator in house 4.
  • 3170 - The wall at the work station in kitchen is not maintained in good repair
  • 3080 - Less than 10 foot candles of light was noted in the stock room in house 2
October 15, 2004Routine24Details / Comments
  • 1800 - The nonfood contact surface of the bottom and sides of freezer and shelf drawers had accumulations of grime and debris.
  • 1780 - Critical Food contact surfaces of the can opener that is in contact with potentially hazardous food items were observed soiled with accumulations of food residues.-corrected
  • 1100 -
  • 1060 - Repeat The nonfood contact surface of the counter top in kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0480 - Unlabeled food containers.
  • 1750 - Manufacturer containers were observed reused for the storage of @FOOD@.-corrected
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
March 03, 2004Routine17Details / Comments
  • 1570 - The freezer was observed in a condition that prevents easy cleaning.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1320 - There was no temperature measuring device located in the rerigerator.
  • 1060 - The nonfood contact surface of the shelving is not corrosion resistant, nonabsorbent, and/or smooth.
October 24, 2003Routine04Details / Comments

September 24, 2009 (Critical Procedures)

Comments:
No critical violations noted. Currently no potentially hazardous foods on site.

June 16, 2009 (Critical Procedures)

Comments:
There were no PHF's in the Refrigerator. They did need chlorine strips. The dishwasher needs to be primed several times in order to achieve 50ppm.

May 29, 2009 (Routine)


Violations: Comments:
Cooling unit needs to be immediately corrected!!!!!

January 13, 2009 (Routine)


Violations: Comments:
Dickensonville rest home food operations maintained in the kitchen of house #2. Food is delivered from this location to houses #1 and #3.

December 09, 2008 (Routine)


Violations: Comments:
Was told that House #1 & 2 wanted to apply for a new permit under new owners. I was also told that House # 3 wanted to stay with same owners.

August 22, 2008 (Critical Procedures)


Violations: Comments:
In the second and third house the dishwasher is not connected. In the third house there is not a 3 compartment sink. Hands are not to be washed in 2 compartment sink.

August 08, 2008 (Routine)


Violations: Comments:
The dishwasher in house #2 and House # 3 are not connected. I am concerned that the refrigerator in House # 3 is still not maintaining proper temperature. They were told to monitor temperature of cooling unit and do not place any potentially food in this cooling unit until it achieves the proper temperature.

May 14, 2008 (Follow-up)

Comments:
Reviewed critical violations from Sluss inspection on 4/23/08, new dishwasher on order (currently propery utilizing 3 compartment sink), new refrigerator in house #3 holding at 35 deg. F, thermometers present for cook temperature verification and in cooling units, chlorine test strips on site, soap/drying provisions at hand wask sink, glove available and in use, maintaining temperature logs, access to kitchen restricted, currently displaying improved demonstration of knowledge (provided information on Serv Safe course).

April 23, 2008 (Follow-up)


Violations: Comments:
The temperature of the dishwasher at House # 3 was 96 degrees. The data plate for the dishwasher is not being followed. The refrigerator in House # 3 was 54 degrees. The milk temperature was 45 degrees.

April 17, 2008 (Routine)


Violations: Comments:
Employee health policy was gone over again with PIC and Administrator. I highly recommend that the PIC's be send to an accredited food safety course. The floor was replaced in the kitchen. The facility needs a great deal of structural work implemented. I cannot stress the importance of taking food temperatures daily and to utilize proper cooling techniques.

August 01, 2007 (Routine)


Violations: Comments:
The staff did not know correct holding temperatures and did not have a food thermometer to use. Suggested that temperature of food be taken before conveyed to the two other building and keep a log of those temperatures. Person in charge needs to be more knowledgeable on food safety principles such as correct holding temperatures and cooling methods. Suggest taking an accreditted food safety course! A way shall be instituited to keep other people from entering kitchen area and making it a throughfare for anyone entering building.

January 29, 2007 (Routine)


Violations: Comments:
Corrections by nexr routine inspection

September 01, 2006 (Routine)


Violations:

March 22, 2006 (Critical Procedures)


Violations: Comments:
critical items checked house -3-only-as result of complaint food been served cold-Discussed with Sherrie Campbell about the importance at taking food to house 4 and keeping the proper temp. parameters before serving. If food has got cold, need to heat to 165 degrees in microwave May use dishwasher but must sanitize in separate sanitizer Microwave had been replaced. Food temps should be monitored before leaving the central kitchen and receipt of food at house 4 and kept > 140 °- or< 41°- did not observe any violations of food temps on visit

January 20, 2006 (Routine)


Violations: Comments:
adjust refrigerator temp in house 3 , 41 degrees-house 4 closed-have installed premix sanitizer on manual 3-comp. sink in main kitchen

November 04, 2005 (Follow-up)


Violations: Comments:
onions should be stored on shelf or moveable on wheel-food

October 24, 2005 (Follow-up)


Violations:

September 16, 2005 (Routine)


Violations: Comments:
Demonstration of knowledge test to be readministered on the next inspection

October 15, 2004 (Routine)


Violations: Comments:
all refigs and freezers checked were within required parameters

March 03, 2004 (Routine)


Violations: Comments:
shelves should be replaced witin 90 days

October 24, 2003 (Routine)


Violations:

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