Five Guys, 1119 Emmet Street, Charlottesville, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Five Guys
Address: 1119 Emmet Street, Charlottesville, Virginia
Total inspections: 11
Last inspection: Mar 10, 2009

Restaurant representatives - add corrected or new information about Five Guys, 1119 Emmet Street, Charlottesville, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1320 - Repeat There was no temperature measuring device located inside the upright and sandwich bar refrigerators.
  • 1570 - Repeat Left door handle on front of sandwich bar refrigerator was observed in a state of disrepair and damaged.
  • 2350 - Critical Leaks on either end of 3-compartment prep sink on left
  • 2930 - Back door to outside propped open. Outer opening of the food establishment is not protected against entry of insects and rodents. Keep doors closed to prevent pest entry.
  • 3660 - Permit is not posted in a place where it is readily observable by the public. The one posted in the front of facility has expired
March 10, 2009Routine14Details / Comments
  • 0690 - Whole shell peanuts stored for self-service customer use. No dispensing utensil provided.
  • 0820 A 2 - Critical Potentially hazardous food items cold holding at improper temperatures in the walk-in refrigerators. Ambient temperature of u nit measured 49F. Twent-four product temperatures measured between 46-48F.
December 18, 2008Routine11Details / Comments
  • 0050 - Critical The person in charge was not available at the time of inspection. The only one available had not been trained in emergency response, use of sanitizer test kit and when to wash hands.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation and before putting on gloves.
  • 0690 - Box of peanuts on top of trashcan in service area. Store in an area protected from contamination--separate table or shelf
  • 0820 1 - Critical Sauteed onions hot holding at improper temperaturesin steamtable--recommend food temperature logs to be written and maintained daily.
  • 1070 - Observed use of brown garbage bag to cover fresh raw ground beef--as a single use food contact material.
  • 1320 - There was no temperature measuring device located in the sandwich bar refrigerator.
  • 1570 - The door gasket of the walk in cooler is torn and moldy.
  • 1570 - Handles broken on doors to sandwich bar refrigerator and need repair, plastic door strips at walk in cooler torn and operator will remove them.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: fan covers dusty over condensers in walk in cooler
  • 3180 - Floor tile at entrance to kitchen had spilled soda syrup and was noted in need of cleaning.
  • 3240 - Handwashing facilities was not being maintained--faucet handle on left leaking
January 02, 2008Routine37Details / Comments
  • 1580 - Small cutting board above the prep table is heavily stained.
  • 2890 - Light bulbs in the dry storage area are not shielded, coated, or otherwise shatter-resistent.
  • 3330 - Critical Some chemical spray bottles were not properly labeled.
December 12, 2006Routine12Details / Comments
  • 0160 - Critical Repeat A food employee failed to wash his or her hands between glove exchange.
  • 1550 - The caulking at the 3-compartment sink is damaged and in proor repair.
  • 2930 - Front door is not fully self-closing. Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3030 - No disposable towels were provided at the hand washing lavatory next to the heat lamps.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in cooler.
October 24, 2005Routine14Details / Comments
No violation noted during this evaluation. December 20, 2004Critical Procedures00Details / Comments
No violation noted during this evaluation. December 20, 2004Critical Procedures00Details / Comments
  • 3750 - The permit is not post in a location that is conspicuous to consumers
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (CORRECTED)
  • 1100 - The food contact surface used for storing uncooked fries may not meet cleanability or food grade standards (A CONTAINER HAS BEEN TAKEN TO OUR DEPARTMENT FOR ASSESSMENT)
  • 2720 - Dumpster or outside refuse container was open or uncovered. (CORRECTED)
  • 0160 - Critical A food employee failed to wash his or her hands after touching bare human body parts, between glove exchange.
  • 3170 - Burned out light bulb in walk-in cooler needs replacement.
  • 3240 - Back handwashing sink needs repair.
October 05, 2004Routine25Details / Comments
  • 3750 - The permit is not post in a location that is conspicuous to consumers
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (CORRECTED)
  • 1100 - The food contact surface used for storing uncooked fries may not meet cleanability or food grade standards (A CONTAINER HAS BEEN TAKEN TO OUR DEPARTMENT FOR ASSESSMENT)
  • 2720 - Dumpster or outside refuse container was open or uncovered. (CORRECTED)
  • 0160 - Critical A food employee failed to wash his or her hands after touching bare human body parts, between glove exchange.
  • 3170 - Burned out light bulb in walk-in cooler needs replacement.
  • 3240 - Back handwashing sink needs repair.
October 05, 2004Routine25Details / Comments
  • 2810 - Back drain area needs to be sealed.
  • 3020 - Soap was not provided at the hand washing lavatory in the back area.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the back area.
September 16, 2004Follow-up03Details / Comments
  • 3030 - No disposable towels were provided at the hand washing lavatory in the back area.
  • 3020 - Soap was not provided at the hand washing lavatory in the back area.
  • 3220 - Mop rack needs to be installed.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in cooler (only 3-5 foot candles available-verified by light meter)
  • 2790 - The indoor floor material located by cook line does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  • 2830 - Floor and wall juncture in back area where shelving units are located not sealed.
  • 2890 - Light bulb in front area not shielded, coated, or otherwise shatter-resistent.
  • 1560 - Space behind three-compartment sink and four compartment sink needs to be sealed. This is a cleaning hazard.
  • 1870 - Critical Design of soda dispensing system may contaminate surface of cups when being refilled by customers. (OPERATOR HAS CONTACTED BEVERAGE COMPANY)
September 15, 2004Pre-Opening18Details / Comments

March 10, 2009 (Routine)



Violations:
  • 1320 - Repeat There was no temperature measuring device located inside the upright and sandwich bar refrigerators.
    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 - Repeat Left door handle on front of sandwich bar refrigerator was observed in a state of disrepair and damaged.
    Repair the sandwich bar refrigerator 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 sandwich bar refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2350 - Critical Leaks on either end of 3-compartment prep sink on left
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment and fax receipt within 24 hours to 972-6221.
  • 2930 - Back door to outside propped open. Outer opening of the food establishment is not protected against entry of insects and rodents. Keep doors closed to prevent pest entry.
    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.
  • 3660 - Permit is not posted in a place where it is readily observable by the public. The one posted in the front of facility has expired
    Post the current permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
Person in charge knowledgeable about food safety, in authority and ensuring safe practices being followed. Good food temperatures and code dating throughout facility. Operator knowledgeable about employee health and sign posted for employees. Good separation of raw vs. ready to eat foods in refrigeration units. Facility generally clean and well ordered. Good policies and written food temperature log being maintained daily. Quats sanitizer at 400ppm in bucket for wet wiping cloths--fax documentation to health department that this is proper concentration or adjust system to maintain proper concentration.

December 18, 2008 (Routine)



Violations:
  • 0690 - Whole shell peanuts stored for self-service customer use. No dispensing utensil provided.
    Protect food from miscellaneous sources of contamination. Provide a dispensing utensil with a handle to prevent possible contamination of product from customers' bare hands.
  • 0820 A 2 - Critical Potentially hazardous food items cold holding at improper temperatures in the walk-in refrigerators. Ambient temperature of u nit measured 49F. Twent-four product temperatures measured between 46-48F.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Recommend discarding potentially hazardous foods held in walk-in refrigerator >4 hours. (Operator to make service call to correct temperature problem).
Comments:
Facility with excellent cleaning practices. Good food storage order and date marking of product.
Correct temperature problem in walk-in refrigeraor as soon as possible. Fax service invoice to this department upon completion of problem/repair (434-972-6221).
Monitor equipment/product temperatures more closely. Ensure staff is properly trained at temperature monitoring and recording.
Today, discussed employee health policy.

January 02, 2008 (Routine)



Violations:
  • 0050 - Critical The person in charge was not available at the time of inspection. The only one available had not been trained in emergency response, use of sanitizer test kit and when to wash hands.
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation and before putting on gloves.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0690 - Box of peanuts on top of trashcan in service area. Store in an area protected from contamination--separate table or shelf
    Protect food from miscellaneous sources of contamination.
  • 0820 1 - Critical Sauteed onions hot holding at improper temperaturesin steamtable--recommend food temperature logs to be written and maintained daily.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1070 - Observed use of brown garbage bag to cover fresh raw ground beef--as a single use food contact material.
    Discontinue use of the garbage bags as food contact material. Provide food grade, clear single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
  • 1320 - There was no temperature measuring device located in the sandwich bar 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 - The door gasket of the walk in cooler is torn and moldy.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 1570 - Handles broken on doors to sandwich bar refrigerator and need repair, plastic door strips at walk in cooler torn and operator will remove them.
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: fan covers dusty over condensers in walk in cooler
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Floor tile at entrance to kitchen had spilled soda syrup and was 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.
  • 3240 - Handwashing facilities was not being maintained--faucet handle on left leaking
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
Facility was generally clean and well ordered. Food temperatures are being monitored, good code dating and refrigeration temperatures were observed. Using sanitizer buckets for wet wiping cloths and 3 compartment sink set up properly. Handsinks and restrooms clean and well stocked. Dumpster area clean and well maintained. Good separation of raw meat from ready to eat foods.

December 12, 2006 (Routine)



Violations:
  • 1580 - Small cutting board above the prep table is heavily stained.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 2890 - Light bulbs in the dry storage area are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3330 - Critical Some chemical spray bottles were 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.
Comments:
(1) Food temperatures were appropriate
(2) Hands were washed at appropriate times.
(3) Proper food storage was observed.

October 24, 2005 (Routine)



Violations:
  • 0160 - Critical Repeat A food employee failed to wash his or her hands between glove exchange.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Discussed with manager.
  • 1550 - The caulking at the 3-compartment sink is damaged and in proor repair.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 2930 - Front door is not fully self-closing. Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3030 - No disposable towels were provided at the hand washing lavatory next to the heat lamps.
    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 10 foot candles of light was noted in the walk-in cooler.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
Comments:
Implements are being used to handle raw and cooked hamburger, and to minimize bare hand food contact. Proper food temperatures were observed. Discussed cross-contamination issues. Facility appears well-maintained. Overall, substantial compliance was noted with the provisions of the food regulations.

December 20, 2004 (Critical Procedures)

Comments:
Discussed storage, handling, and preparation of potato fries. Hands washed at appropriate times. Gloves changed and hands washed after handling raw meats. All raw beef patties properly stored. Discussed cleaning and sanitizing after handling raw meats. Chlorine sanitizing solution available (50-100ppm). Chemical test kit available. No open drinking containers observed. All spray bottles properly stored and labeled. Implements used when handling ready-to-eat foods. Discussed storage containers for potato fries-operator in process of replacing containers. Discussed minimum internal cooking temperatures for raw beef patties.

December 20, 2004 (Critical Procedures)

Comments:
Discussed storage, handling, and preparation of potato fries. Hands washed at appropriate times. Gloves changed and hands washed after handling raw meats. All raw beef patties properly stored. Discussed cleaning and sanitizing after handling raw meats. Chlorine sanitizing solution available (50-100ppm). Chemical test kit available. No open drinking containers observed. All spray bottles properly stored and labeled. Implements used when handling ready-to-eat foods. Discussed storage containers for potato fries-operator in process of replacing containers. Discussed minimum internal cooking temperatures for raw beef patties.

October 05, 2004 (Routine)



Violations:
  • 3750 - The permit is not post in a location that is conspicuous to consumers
    Post the permit in a conspicuous location to consumers
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (CORRECTED)
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 1100 - The food contact surface used for storing uncooked fries may not meet cleanability or food grade standards (A CONTAINER HAS BEEN TAKEN TO OUR DEPARTMENT FOR ASSESSMENT)
    Repair or replace the plastic buckets to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 2720 - Dumpster or outside refuse container was open or uncovered. (CORRECTED)
    Cover all waste containers when not in continuous use.
  • 0160 - Critical A food employee failed to wash his or her hands after touching bare human body parts, between glove exchange.
    Instruct food employees to clean their hands and exposed portions of their arms immediately after touching face and between glove exchange. (OPERATOR TO CORRECT)
  • 3170 - Burned out light bulb in walk-in cooler needs replacement.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3240 - Back handwashing sink needs repair.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
Discussed storage for processed potato fries. Implements used when handling ready-to-eat foods. Discussed cross contamination issues. Food thermometer available. Chlorine sanitizing solution available (50-100ppm). Chemical test kit available.

October 05, 2004 (Routine)



Violations:
  • 3750 - The permit is not post in a location that is conspicuous to consumers
    Post the permit in a conspicuous location to consumers
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (CORRECTED)
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 1100 - The food contact surface used for storing uncooked fries may not meet cleanability or food grade standards (A CONTAINER HAS BEEN TAKEN TO OUR DEPARTMENT FOR ASSESSMENT)
    Repair or replace the plastic buckets to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 2720 - Dumpster or outside refuse container was open or uncovered. (CORRECTED)
    Cover all waste containers when not in continuous use.
  • 0160 - Critical A food employee failed to wash his or her hands after touching bare human body parts, between glove exchange.
    Instruct food employees to clean their hands and exposed portions of their arms immediately after touching face and between glove exchange. (OPERATOR TO CORRECT)
  • 3170 - Burned out light bulb in walk-in cooler needs replacement.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3240 - Back handwashing sink needs repair.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
Discussed storage for processed potato fries. Implements used when handling ready-to-eat foods. Discussed cross contamination issues. Food thermometer available. Chlorine sanitizing solution available (50-100ppm). Chemical test kit available.

September 16, 2004 (Follow-up)



Violations:
  • 2810 - Back drain area needs to be sealed.
    Repair or replace floor or floor covering to make it smooth and easily cleanable. Level of grout needs to be raised. (AS DISCUSSED)
  • 3020 - Soap was not provided at the hand washing lavatory in the back area.
    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 - No disposable towels were provided at the hand washing lavatory in the back area.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
Comments:
Verify hot water reaches minimum of 110 degrees Farenheit at handsinks and three compartment sink. Discussed handwashing procedures when using single-use gloves. Recommend for standard operational permit effective today 9/17/04.

September 15, 2004 (Pre-Opening)



Violations:
  • 3030 - No disposable towels were provided at the hand washing lavatory in the back area.
    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
  • 3020 - Soap was not provided at the hand washing lavatory in the back area.
    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 - Mop rack needs to be installed.
    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.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in cooler (only 3-5 foot candles available-verified by light meter)
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 2790 - The indoor floor material located by cook line does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
    Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  • 2830 - Floor and wall juncture in back area where shelving units are located not sealed.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 2890 - Light bulb in front area not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 1560 - Space behind three-compartment sink and four compartment sink needs to be sealed. This is a cleaning hazard.
    Seal the equipment to the wall.
  • 1870 - Critical Design of soda dispensing system may contaminate surface of cups when being refilled by customers. (OPERATOR HAS CONTACTED BEVERAGE COMPANY)
    Soda dispensing system needs to be replaced.
Comments:
Discussed location of grease containers and dumpster. Operator will follow-up with our department regarding location of dumpster.

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