Food City # 891, 603 Wood Avenue, Big Stone Gap, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Food City # 891
Address: 603 Wood Avenue, Big Stone Gap, Virginia
Phone: (276) 623-5100
Total inspections: 24
Last inspection: Oct 9, 2009

Restaurant representatives - add corrected or new information about Food City # 891, 603 Wood Avenue, Big Stone Gap, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 2 - Corrected During Inspection Critical Turkey meat cold holding at improper temperatures on the top of the prep table due to it being filled above the lid of the pan..
  • 0930 - Corrected During Inspection Critical The undercooked eggs(yoke not cooked hard) provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
October 09, 2009Risk Factor Assessment20Details / Comments
  • 1570 - The temperture gauge/sensor for the wash cycle on the mechanical dishwasher is not functioning.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The ceiling vents in the dry storage room.
  • 2350 ii - The cold water knob at the handsink is not working.
  • 2890 - Light bulbs in the dry storage room are not shielded, coated, or otherwise shatter-resistant.
May 28, 2009Routine04Details / Comments
No violation noted during this evaluation. January 22, 2009Critical Procedures00Details / Comments
No violation noted during this evaluation. September 26, 2008Critical Procedures00Details / Comments
1800 - The nonfood contact surface of the bottom of the Hobart standing roasting unit and the pan rack in the Proofer unit have accumulations of grime and debris.May 30, 2008Routine01Details / Comments
No violation noted during this evaluation. February 01, 2008Critical Procedures00Details / Comments
  • 0690 - Single service styrofoam cups on the floor in the dry storage room.
  • 0820 - Corrected During Inspection Critical Deli sliced turkey and ham cold holding at improper temperatures.
  • 2890 - Light bulb in walk in freezer not shielded, coated, or otherwise shatter-resistant.
  • 3080 - Less than 10 foot candles of light was noted in both walk in refrigeration units.
  • 3180 - Observed buildup of dirt and debris on cover to fans in the walk in refrigerator.
October 29, 2007Routine14Details / Comments
  • 0220 - Corrected During Inspection Critical Open uncovered drink container in kitchen.
  • 0820 - Critical Fried chicken in the Traulsen chiller holding between 48 and 50 deg. F.
  • 3030 - Corrected During Inspection No disposable towels were in the paper towel dispenser at the hand washing lavatory in the kitchen.
July 27, 2007Routine21Details / Comments
2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.April 25, 2007Routine10Details / Comments
3170 - Repeat Sections of tile are missing on the wall just inside of the walk-in refrigeratorJanuary 24, 2007Follow-up01Details / Comments
  • 0820 - Critical On the hot bar, the soup beans and broccoli casserole were being held at improper temperatures.
  • 3170 - Sections of tile are missing on the wall just inside of the walk-in refrigerator
January 23, 2007Routine11Details / Comments
No violation noted during this evaluation. October 24, 2006Routine00Details / Comments
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 0820 - Corrected During Inspection Critical Cheese cold holding at improper temperatures.
July 31, 2006Routine20Details / Comments
  • 0820 - Critical Repeat Hamburger and cheese slices in cold holding at improper temperatures. Garlic butter left out on the counter all day.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Utensils hanging above 3 compartment sink, flat baking pans, and bread baking rack flats.
May 01, 2006Follow-up20Details / Comments
  • 0820 - Critical Hamburger and cheese slices in cold holding at improper temperatures. Garlic butter left out on the counter all day.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Utensils hanging above 3 compartment sink, flat baking pans, and bread baking rack flats.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Walls and ceiling and ceiling fans, and outsides of the baking pans.
  • 2000 - Repeat Utensils were observed stored unprotected at the 3 compartment sink.
  • 2000 - Repeat Baking pans and bread baking pans were found stored on the floor of the stockroom..
  • 2000 - Repeat Clean mixing bowls and pots were observed stored with the food-contact surface facing upward.
  • 2000 - Repeat Single service items observed unprotected from contamination. Not in wrapper or box in stock room
  • 2210 - drain line from ice machine condensation unit and the ice bin drain line are conbined.
April 26, 2006Routine23Details / Comments
No violation noted during this evaluation. January 29, 2006Follow-up00-
  • 0820 - Critical hamburger, meat loaf and fried chicken in hot holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) cooked foods in the traulsen refrigeration unit is not properly dated for disposition.
  • 1770 C - Food tray racks in proofer and hobart proffer not clean
  • 2000 - Repeat Single service items observed unprotected from contamination. Food trays and drink cups not protected.
January 26, 2006Routine22Details / Comments
3240 - Handwashing facilities are not maintained (no paper towels)October 18, 2005Routine01Details / Comments
  • 0050 - Critical The person in charge was not available at the time of inspection.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0820 - Critical Ham and turkey in Deli Display case at 50 deg. F. Unit not maintaining poperfood temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat chili in the freezer is not properly dated for disposition.
  • 1570 - The can opener blade is rusted and dull.
  • 1570 - Utensil storage drawer in Bakery area broken exposing the contents to contamination..
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener, baking pans, candy making equipment stored on top of the oven, hot holding storage racks, and inside of the ice machine.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Air ducts in the stockroom..
  • 2000 - Baking pans were found stored on top of oven.
  • 2000 - Single service items observed unprotected from contamination.
  • 2000 - Clean utensils stored above 3 compartment sink where their food contact surface are facing upward and are exposed to contamination from the washing process.
July 14, 2005Routine--Details / Comments
  • 0810 - Corrected During Inspection A large container of chili was placed in the cooler to cool.
  • 0820 - Corrected During Inspection Critical Cheese held on the top portion of the prep cooler in the kithcen held above 41.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) chili in the refrigeration unit is not properly dated for disposition.
April 20, 2005Routine21Details / Comments
No violation noted during this evaluation. January 18, 2005Routine00-
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  • 0830 - Critical The prepared ready-to-eat (RTE) chili and spaghetti sauce in the refrigeration unit is not properly dated for disposition.
October 22, 2004Routine11Details / Comments
No violation noted during this evaluation. September 21, 2004Pre-Opening00Details / Comments
No violation noted during this evaluation. September 14, 2004Pre-Opening00Details / Comments

October 09, 2009 (Risk Factor Assessment)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical Turkey meat cold holding at improper temperatures on the top of the prep table due to it being filled above the lid of the pan..
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria by not overfilling containers.
  • 0930 - Corrected During Inspection Critical The undercooked eggs(yoke not cooked hard) provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
    The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
Comments:
Previous violations have been corrected. Good handwashing and prevention of barehand contact. Good monitoring of tempertures.

May 28, 2009 (Routine)



Violations:
  • 1570 - The temperture gauge/sensor for the wash cycle on the mechanical dishwasher is not functioning.
    Replace the gauge/sensor for the wash cycle.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The ceiling vents in the dry storage room.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2350 ii - The cold water knob at the handsink is not working.
    Repair the handsink so that it provides both cold and hot water.
  • 2890 - Light bulbs in the dry storage room are not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
Comments:
Observed good food temperture monitoring. Discussed handwashing and glove use to prevent contamination of food. All previous items have been corrected.

January 22, 2009 (Critical Procedures)

Comments:
Observed good handwashing and glove use. Tempertures are in appropriate range and being monitored. The only item that should be monitored and recorded in a log that isn't is the dishwasher wash and rinse temperture. When first observed the wash temperture was reading between 90 and 95, the hot water at the sink was registered as higher than 120. The final rinse temperture reached 196. The temperture striped showed that the pots were reaching the temperture for sanitization. The sensor for the wash temperture must not be working and the unit needs to be looked at by Maintainance. Regular recording of the wash and rinse temperture would have caught this. Reccommend a daily log taken of the wash and rinse tempertures with the tempertures recorded 3 times per day to assure it is functioning properly. Thank you.

September 26, 2008 (Critical Procedures)

Comments:
Previous violation corrected; observed food prep. procedure for hamburgers, excellent job of preventing contamination from hands and equipment. Also observed fish fillet prep. procedure, again excellent handling, cooking procedure noted. Also observed very good date marking procedures.

May 30, 2008 (Routine)



Violation: 1800 - The nonfood contact surface of the bottom of the Hobart standing roasting unit and the pan rack in the Proofer unit have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Maintain regular cleaning schedules for all equipment.
Comments:
Food handling practices excellent, well done!

February 01, 2008 (Critical Procedures)

Comments:
Critical procedures for proper hot holding, cold holding, cooking temps. observed. No violations were noted all proper internal temps. were observed. Good Job. Observed excellent use of disposable gloves for prevention of bare hand contact with RTEs.

October 29, 2007 (Routine)



Violations:
  • 0690 - Single service styrofoam cups on the floor in the dry storage room.
    Single service items must be stored at least six inches off of the floor.
  • 0820 - Corrected During Inspection Critical Deli sliced turkey and ham cold holding at improper temperatures.
    Products were discarded. Closely monitor all cold holding for proper temperatures.
  • 2890 - Light bulb in walk in freezer not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3080 - Less than 10 foot candles of light was noted in both walk in refrigeration units.
    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.
  • 3180 - Observed buildup of dirt and debris on cover to fans in the walk in refrigerator.
    Clean the covers to the fans in the walk in refrigerator as needed.

July 27, 2007 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Open uncovered drink container in kitchen.
    Employees must drink from covered containers using a straw.
  • 0820 - Critical Fried chicken in the Traulsen chiller holding between 48 and 50 deg. F.
    Manager discarded all of the chicken. Service call to repair unit made during inspection. Product temperature must be 41 deg. F. or less.
  • 3030 - Corrected During Inspection No disposable towels were in the paper towel dispenser at the hand washing lavatory in the kitchen.
    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:
Violations from previous inspection corrected.

April 25, 2007 (Routine)



Violation: 2310 - Corrected During Inspection Critical The handwashing facility located in the kitchen is 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 bag of trash preventing easy access to your handsink.

January 24, 2007 (Follow-up)



Violation: 3170 - Repeat Sections of tile are missing on the wall just inside of the walk-in refrigerator
Replace missing or broken tile.
Comments:
Element replaced on left side of hot holding case. Manager stated that they were taking temperatures every 30 minutes. Very organized, very good operation.

January 23, 2007 (Routine)



Violations:
  • 0820 - Critical On the hot bar, the soup beans and broccoli casserole were being held at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. Re-heat the soup beans and broccoli casserole to 165 deg. F. (done during inspection), and have the holding unit checked and repaired. Note: The right side of the unit is holding significantly hotter than the left. Right side is 165 to almost 180 degrees. Left side is 132 to 140.
  • 3170 - Sections of tile are missing on the wall just inside of the walk-in refrigerator
    Replace missing or broken tile.

October 24, 2006 (Routine)

Comments:
Please remind employees to use utensils or gloves when handiling ready to eat foods, such as when preping a sandwich.

July 31, 2006 (Routine)



Violations:
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0820 - Corrected During Inspection Critical Cheese cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.

May 01, 2006 (Follow-up)



Violations:
  • 0820 - Critical Repeat Hamburger and cheese slices in cold holding at improper temperatures. Garlic butter left out on the counter all day.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Garlic butter is a dairy product and must be kept refrigerated at all times at 41 deg. F or below.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Utensils hanging above 3 compartment sink, flat baking pans, and bread baking rack flats.
    Clean and sanitize these surfaces for food contact.

April 26, 2006 (Routine)



Violations:
  • 0820 - Critical Hamburger and cheese slices in cold holding at improper temperatures. Garlic butter left out on the counter all day.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Garlic butter is a dairy product and must be kept refrigerated at all times at 41 deg. F or below.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Utensils hanging above 3 compartment sink, flat baking pans, and bread baking rack flats.
    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: Walls and ceiling and ceiling fans, and outsides of the baking pans.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Repeat Utensils were observed stored unprotected at the 3 compartment sink.
    Store utensils in protective containers or utensil drawers to protect from contamination until used.
  • 2000 - Repeat Baking pans and bread baking pans were found stored on the floor of the stockroom..
    Store cooking items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2000 - Repeat Clean mixing bowls and pots were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2000 - Repeat Single service items observed unprotected from contamination. Not in wrapper or box in stock room
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2210 - drain line from ice machine condensation unit and the ice bin drain line are conbined.
    Separate the drainlines. The ice bin drain line must not be connected to any other drain lines.

January 26, 2006 (Routine)



Violations:
  • 0820 - Critical hamburger, meat loaf and fried chicken in hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0830 - Critical The prepared ready-to-eat (RTE) cooked foods in the traulsen 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.
  • 1770 C - Food tray racks in proofer and hobart proffer not clean
    Clean and sanitize these items.
  • 2000 - Repeat Single service items observed unprotected from contamination. Food trays and drink cups not protected.
    Store single service items in its original protective packaging or inverted in an approved dispenser.

October 18, 2005 (Routine)



Violation: 3240 - Handwashing facilities are not maintained (no paper towels)
Keep handwashing facilities clean and maintained to encourage proper handwashing.

July 14, 2005 (Routine)



Violations:
  • 0050 - Critical The person in charge was not available at the time of inspection.
    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.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0820 - Critical Ham and turkey in Deli Display case at 50 deg. F. Unit not maintaining poperfood temperatures.
    Rotate the foods and have unit serviced to maintain all parts of all foods at or below 41 deg. F.
  • 0830 - Critical Repeat The prepared ready-to-eat chili in the freezer is not properly dated for disposition.
    Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
  • 1570 - The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1570 - Utensil storage drawer in Bakery area broken exposing the contents to contamination..
    Repair the drawer 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Can opener, baking pans, candy making equipment stored on top of the oven, hot holding storage racks, and inside of the ice machine.
    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: Air ducts in the stockroom..
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Baking pans were found stored on top of oven.
    Store baking pans in a clean, dry location away from the cooking and cleaning area where not exposed to contamination.
  • 2000 - Single service items observed unprotected from contamination.
    Store all single service items in its original protective packaging or inverted in an approved dispenser.
  • 2000 - Clean utensils stored above 3 compartment sink where their food contact surface are facing upward and are exposed to contamination from the washing process.
    Store equipment and utensils covered or inverted and away from areas where activity can cause contamination while in storage.

April 20, 2005 (Routine)



Violations:
  • 0810 - Corrected During Inspection A large container of chili was placed in the cooler to cool.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 0820 - Corrected During Inspection Critical Cheese held on the top portion of the prep cooler in the kithcen held above 41.
    Discard cheese. Keep the lid on the prep cooler closed when not in use.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) chili 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.

October 22, 2004 (Routine)



Violations:
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
    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. CORRECTED
  • 0830 - Critical The prepared ready-to-eat (RTE) chili and spaghetti sauce 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. CORRECTED.

September 21, 2004 (Pre-Opening)

Comments:
All cooling units are mainaining proper temperatures. Equipment appears to be installed properly. Finish cleaning floors before opening.

September 14, 2004 (Pre-Opening)

Comments:
No problems noted during this inspection. Contact me just prior to opening when all equipment in the deli is operational in order to receive a permit.

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