Giant Food Store #749, 7137 Columbia Pike, Annandale, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Giant Food Store #749
Address: 7137 Columbia Pike, Annandale, Virginia
Total inspections: 15
Last inspection: Aug 5, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

6-301.12(A) - Observed that paper towels were not provided at the women's restroom handsink.August 05, 2009Routine01Details / Comments
  • 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device - one of three rotisserie chickens found at 125F adjacent to salad bar
  • 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: penne, bow tie, twist pastas and crab salad at 45F; macaroni, egg, yellow potato and crab salads found at 45F
  • 3-501.17(B) - Corrected During Inspection Critical Repeat The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: deli ham/turkey
  • 4-301.11 - Corrected During Inspection The salad bar unit and the south end deli display did not maintain foods at required 41F or less
  • 4-501.16(B) - Repeat The warewashing sink was not observed cleaned and sanitized
  • 4-903.11(C) - Repeat Take out containers were observed stored unprotected
  • 6-501.12(A) - Repeat Observed that the floors are in need of cleaning.
July 31, 2008Routine34Details / Comments
  • 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device - rotisserie chicken with use by date listed at 3-5 observed at 125F-130F
  • 4-204.113(A)-(C) - There is no data plate on the Champion warewashing machine.
  • 4-501.11(B) - A door gasket of the large ice machine at north end of deli is torn.
  • 4-501.16(B) - The warewashing sink at deli area was not observed cleaned and sanitized.
  • 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris - interior of rotisserie chicken cooker.
  • 4-901.11(A) - Ice cream scoop was found with residual water mineral deposit on scoop indicating insufficient air drying or draining.
  • 4-903.11(C) - Repeat Numerous stacks of take out salad trays, and deli catering trays at both salad buffet and shelves at deli were not stored in original packages.
  • 6-302.11 - Observed that toilet tissue was not provided at each toilet in 2nd floor men's room.
  • 6-501.114(A) - Observed portable, out of service Alto Sham hot hold unit occupying deli counter space.
  • 7-201.11(A) - Corrected During Inspection Critical Observed mineral oil spray bottle and rubbing alcohol were stored in a deli refrigerator where cheeses were stored.
March 05, 2008Routine28Details / Comments
  • 2-103.11(G) - Observed bulk potato salad cooling in covered container in cooler.
  • 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: asian noodles and potato salad.
  • 3-501.17(B) - Corrected During Inspection Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: deli ham package.
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: grease storage barrel.
  • 4-903.11(C) - Buffet take out containers were not stored in original packaging.
  • 6-501.12(A) - Repeat Observed that the floor space under preparation tables are in need of cleaning.
November 05, 2007Critical Procedures24Details / Comments
  • 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: seafood, egg and chicken salads at 47-48F and whole egg at 52F.
  • 4-301.11 - The salad bar was observed not operating as required to cold hold all food items at a temperature of 41F or less.
  • 6-301.12(B) - Observed that the continuous towel system used at the handwashing sink is not operational.
  • 6-501.12(A) - Repeat Observed that the men's room stalls are in need of cleaning.
July 06, 2007Routine13Details / Comments
  • 4-501.112(A) - The rinse water temperature was below the minimum allowable level of 165°F for deli mechanical warewashing unit.
  • 4-502.11(B) - The food temperature measuring device was found out of calibration in the range of use.
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: all equipment exiting warewashing machine in deli at 1230pm.
  • 5-203.14(A) - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
March 15, 2007Critical Procedures22Details / Comments
  • 3-501.16(A)(1) - Corrected During Inspection Critical Wings were observed at 110-120F in hot hold.
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of water mineral deposits: interior of unused soup pots.
  • 4-903.11(A) - Large gray produce bins were inverted and stored on floor of preparation room.
  • 5-202.13 - Corrected During Inspection Critical An air gap between the sanitizing hose at compartment sink and water surface was not observed.
  • 5-501.17 - There is no covered feminine napkin refuse container in the ladies room stall.
  • 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at all restroom handwashing locations [first floor only].
  • 6-501.11 - The ceiling sprinkler stem paint coat was heavily chipped and sprinkler was located over preparation room table. Fan grate was observed dusty.
  • 6-501.12(A) - Observed that the prep room floor and fan grate are in need of cleaning.
  • 6-501.16 - Observed that mops are improperly stored between use.
November 27, 2006Routine27Details / Comments
  • 3-501.16B - Critical Repeat Grated cheddar observed at 47F at salad bar.
  • 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration [100 ppm].
  • 4-903.11A - Bins used for produce transport were stored on bare cement floor in prep room.
August 01, 2006Routine21Details / Comments
No violation noted during this evaluation. January 27, 2006Routine00Details / Comments
No violation noted during this evaluation. January 27, 2006Routine00Details / Comments
  • 3-501.16B - Corrected During Inspection Critical Repeat Observed cheese (48F), Caesar dressing (46F) and Yogurt (46F) cold holding at improper temperatures at salad display case.
  • 3-501.17C - Critical The ready-to-eat (RTE) commercially processed sliced grilled chicken in the Walk-in refrigerator was observed not datemarked for disposition after opening.
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: cutting boards in the kitchen used for preparing foods for the salad bar..
  • 5-402.13 - Critical Salad prep area where grinder used be located is open to the ground and wastewater generated is improperly being discharged on the floor of salad prep kitchen.
  • 6-202.11C - Observed that a proper protective shield is not provided for the heat lamp at the salad display case.
  • 6-303.11C - Several lights in the food prep kitchen are out.
September 19, 2005Routine42Details / Comments
  • 3-501.16B - Corrected During Inspection Critical Diced turkey cold holding at improper temperatures (47F).
  • 4-901.11A - Corrected During Inspection Repeat Stainlessteel pans were not found stacked while wet after cleaning and chemical sanitization.
  • 5-205.15B - Observed one toilet booth used by employee not working properly.
June 02, 2005Routine12Details / Comments
  • 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Fan covers of the condensor unit in the produce walkin
  • 6-202.11A - One fluorescent light bulb is not covered by a protective shield in the walkin cooler.
October 06, 2004Routine02Details / Comments
  • 4-901.11A - Stainless steel pans were found stacked while wet after cleaning and chemical sanitization.
  • 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: fan guards of condensor in walkin cooler
March 26, 2004Routine02Details / Comments
  • 43.1-3-3A - Critical The CFM did not have his card with him
  • 6-303.11B - one lamp is out in the consumer self service chicken warmer
  • 4-502.13A - noted used paper hat kept for reuse noted reuse of soiled plastic wrap on bamboo sushi roller, both at sushi area
  • 7-201.11A - noted spray bottle of sanitizer at sushi station stored next to paper trays
  • 4-501.11B - thermometer is broken at one Hussman case, gaskets are loose on refrigerator under deli platter sign, several chipped handles on deli case doors
  • 4-202.16 - noted a milk crate used as shelving in the walkin
  • 4-603.13 - Soiled items were observed loaded into the warewashing machine improperly.
  • 6-501.111D - noted drain flies in dishwash area.
  • 4-204.113 - There is no data plate on the warewashing machine.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener blade
  • 3-302.11A4 - Critical doors to several of the deli cases were open
  • 6-501.12A - the walls and attached equipment (washing machine) in the dishwash area were moldy in several places
  • 3-304.12 - Dispensing utensils improperly stored between use., inuse knives in knife rack
  • 4-601.11C - fan cover in walkin was covered with greasy dust there are crumbs in the bottom of the sushi case, gaskets in the reachin across from fryer were soiled and the bottoms of those cases were soiled
  • 4-903.11C - single service items are stored under the paper towels at the hand sink where they may be splashed
  • 4-601.11B - several cooking pans and the pannini grill have grease encrustations on them
  • 6-501.114A - noted unused Henny Penny rotisserie and other items that do not seem to be used to prepare food
February 19, 2003Routine314Details / Comments

August 05, 2009 (Routine)



Violation: 6-301.12(A) - Observed that paper towels were not provided at the women's restroom handsink.
Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
Comments:
The purpose of today's visit was a routine inspection. There were no critical violations related to the self-service soup bar and salad bar observed during today's visit. Thank You.
The EHS observed food temperature charts and sink quat sanitizer charts filled out appropriately.
Please ensure that restrooms and handsinks are checked regularly to ensure that soap, warm water, and paper towels are provided anywhere that employees may wash hands when necessary.
Notes:
Provided Handouts: Employee Illness/BIg 5 FBI

July 31, 2008 (Routine)



Violations:
  • 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device - one of three rotisserie chickens found at 125F adjacent to salad bar
    Potentially hazardous foods shall be hot held at a temperature of 135F or above to prevent potential bacterial growth.
  • 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: penne, bow tie, twist pastas and crab salad at 45F; macaroni, egg, yellow potato and crab salads found at 45F
    Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth; salad bar items are being relocated to cooler storage
  • 3-501.17(B) - Corrected During Inspection Critical Repeat The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: deli ham/turkey
    Refrigerated, ready-to-eat, potentially hazardous foods that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS
  • 4-301.11 - Corrected During Inspection The salad bar unit and the south end deli display did not maintain foods at required 41F or less
    Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust or repair the unit(s) as needed immediately. Salad bar foods are being relocated to cooler storage
  • 4-501.16(B) - Repeat The warewashing sink was not observed cleaned and sanitized
    If a warewashing sink is used to wash produce or thaw food the sink shall be cleaned and sanitized before and after each time it is used.
  • 4-903.11(C) - Repeat Take out containers were observed stored unprotected
    single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
  • 6-501.12(A) - Repeat Observed that the floors are in need of cleaning.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
Comments:
The purpose of this visit was to conduct a routine inspection.
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date.
Hot Water Heater:
Dishwasher: heat santizing warewasher- in compliance
Hood System: contractor serviced
Grease Trap:
Consumer Advisory: N/A
Pest Control: serviced regularly

March 05, 2008 (Routine)



Violations:
  • 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device - rotisserie chicken with use by date listed at 3-5 observed at 125F-130F
    Staff were to reheat poultry to an internal temperature of at least 165F prior to placing at rotisserie station again. Thermostat must be adequately set in order to ensure consistent temperature of all PHFs at 135F.
  • 4-204.113(A)-(C) - There is no data plate on the Champion warewashing machine.
    A warewashing machine shall be provided with an easily readable data plate affixed to the machine that indicates the machine's specifications including the: temperatures required for washing, rinsing, and sanitizing, and pressure required for the fresh water sanitizing rinse.
  • 4-501.11(B) - A door gasket of the large ice machine at north end of deli is torn.
    Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • 4-501.16(B) - The warewashing sink at deli area was not observed cleaned and sanitized.
    If a warewashing sink is used to wash produce or thaw food the sink shall be cleaned and sanitized before and after each time it is used.
  • 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris - interior of rotisserie chicken cooker.
    Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • 4-901.11(A) - Ice cream scoop was found with residual water mineral deposit on scoop indicating insufficient air drying or draining.
    After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
  • 4-903.11(C) - Repeat Numerous stacks of take out salad trays, and deli catering trays at both salad buffet and shelves at deli were not stored in original packages.
    Single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
  • 6-302.11 - Observed that toilet tissue was not provided at each toilet in 2nd floor men's room.
    Provide toilet tissue at each toilet to minimize hand contact with fecal waste.
  • 6-501.114(A) - Observed portable, out of service Alto Sham hot hold unit occupying deli counter space.
    Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
  • 7-201.11(A) - Corrected During Inspection Critical Observed mineral oil spray bottle and rubbing alcohol were stored in a deli refrigerator where cheeses were stored.
    All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
Comments:
The purpose of this visit was to conduct a routine inspection
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date.
HANDWASHING REMINDER:
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.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot Water Heater:
Dishwasher: Champion heat sanitizing
Hood System: Every 6 Months; serviced 1-08
Grease Trap:
Pest Control: to be contractor serviced

November 05, 2007 (Critical Procedures)



Violations:
  • 2-103.11(G) - Observed bulk potato salad cooling in covered container in cooler.
    Cool potatoes prior to mixing with ingredients. Ensure foods cool from 135F to 70F in two hours or less and from 70F to 41F in four hours or less.
  • 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: asian noodles and potato salad.
    Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
  • 3-501.17(B) - Corrected During Inspection Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: deli ham package.
    Refrigerated, ready-to-eat, potentially hazardous foods that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS.
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: grease storage barrel.
    Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • 4-903.11(C) - Buffet take out containers were not stored in original packaging.
    In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
  • 6-501.12(A) - Repeat Observed that the floor space under preparation tables are in need of cleaning.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
Comments:
During the critical procedures inspection of this establishment it was noted that management was fully aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge(PIC). Also, the PIC/CFM could convey all the knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, jaundice, and open wounds/cuts on the hands and arms, Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, Hepatitis A, and Norovirus they must be EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
Hot Water Heater: Voyager ssv199, 199000 BTUs; BW Jet Glass M3ST80RJ; Thermastor ts-ii-120-1 80000 BTUs. combined recovery rate >>300 GPH
Dishwasher: Hobart heat sanitizing
Hood System:
Grease Barrel abatement - contractor serviced
Consumer Advisory: N/A
Pest Control: Serviced as needed.

July 06, 2007 (Routine)



Violations:
  • 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: seafood, egg and chicken salads at 47-48F and whole egg at 52F.
    Potentially hazardous foods shall be held cold at a temperature of 41F or below.
  • 4-301.11 - The salad bar was observed not operating as required to cold hold all food items at a temperature of 41F or less.
    Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately.
  • 6-301.12(B) - Observed that the continuous towel system used at the handwashing sink is not operational.
    Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
  • 6-501.12(A) - Repeat Observed that the men's room stalls are in need of cleaning.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
Comments:
The purpose of this visit was to conduct a routine inspection
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. 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.
HANDWASHING REMINDER:
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.

March 15, 2007 (Critical Procedures)



Violations:
  • 4-501.112(A) - The rinse water temperature was below the minimum allowable level of 165°F for deli mechanical warewashing unit.
    In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194For less than 165F for a stationary rack, single temperature machine or for all other machines, 180F.
  • 4-502.11(B) - The food temperature measuring device was found out of calibration in the range of use.
    Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32F.
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: all equipment exiting warewashing machine in deli at 1230pm.
    The food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
  • 5-203.14(A) - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
    An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
Comments:
During the critical procedures inspection of this establishment it was noted that management was not fully aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge(PIC). Also, the PIC/CFM could not convey all the knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, jaundice, and open wounds/cuts on the hands and arms, Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, Hepatitis A, and Norovirus they must be EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. 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.
HANDWASHING REMINDER:
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.

November 27, 2006 (Routine)



Violations:
  • 3-501.16(A)(1) - Corrected During Inspection Critical Wings were observed at 110-120F in hot hold.
    Maintain wings at 135F or higher at all times in hot hold.
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of water mineral deposits: interior of unused soup pots.
    Non food contact equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • 4-903.11(A) - Large gray produce bins were inverted and stored on floor of preparation room.
    Cleaned equipment and utensils, laundered linens, and single service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
  • 5-202.13 - Corrected During Inspection Critical An air gap between the sanitizing hose at compartment sink and water surface was not observed.
    An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
  • 5-501.17 - There is no covered feminine napkin refuse container in the ladies room stall.
    A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
  • 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at all restroom handwashing locations [first floor only].
    Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
  • 6-501.11 - The ceiling sprinkler stem paint coat was heavily chipped and sprinkler was located over preparation room table. Fan grate was observed dusty.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12(A) - Observed that the prep room floor and fan grate are in need of cleaning.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • 6-501.16 - Observed that mops are improperly stored between use.
    Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
Comments:
The purpose of this visit was to conduct a routine inspection
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. 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.
HANDWASHING REMINDER:
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.

August 01, 2006 (Routine)



Violations:
  • 3-501.16B - Critical Repeat Grated cheddar observed at 47F at salad bar.
    Ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration [100 ppm].
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 4-903.11A - Bins used for produce transport were stored on bare cement floor in prep room.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
Comments:
A routine inspection was conducted to evaluate the facility's operation. All cold hold temperatures were acceptable except for the grated cheddar @ 47F.
Food temperatures observed -
Cold Hold 41F and below Exception was cheddar cheese
Hot Hold 140F and above - soups
Cooling - Not observed
Reheated - not observed
On broiler - Not observed
Food covered - yes
Surfaces - cleaned/sanitzed for food contact
Reheating procedure - to 165 F for hot hold
Cooling - soups are discarded promptly at end of shift.
Documentation -
Foods are received and evaluated by Mgr
Consumer advisory - NA
Storage -
Datemarking - to be used for ready to eat foods stored over one day
Hot water Heaters - Voyager ssv199, 199000 BTUs; BW Jet Glass M3ST80RJ; Thermastor ts-ii-120-1 80000 BTUs. combined recovery rate >>300 GPH
Dish machine - NA
Hood system -
Pest control -
Hair coverings/glove usage - in compliance
* Remind staff that drinks are permitted by County Code only with covers and straws in kitchen areas * Thank you.

January 27, 2006 (Routine)

Comments:
The purpose of this visit was to conduct a routine inspection. Please review the following comments:

Establishment is satisfactorily maintained. CFM on duty at time of inspection was very knowledgeable in food safety and sanitation. No violations were observed at this time. Please keep up the good work.

1. Review Big 5 Foodborne Illnesses (Salmonella, E. coli, Shigella, Hepatitis A, and Norovirus), and the symptoms associated with each (diarrhea, vomiting, fever, severe stomach cramps, nausea, and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
REMINDERS:
FACILITY/MENU CHANGES:
Contact the Health Department for prior review/approval before you make any changes, additions, and/or renovations to the establishment.
FOR YOUR INFORMATION (FYI):
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot Water Heater: Jetglas, #M-I-82U-199-3N, 199,999 BTU, 181.8 GPH
Dishwasher: N/A
Hood System: N/A
Grease Trap: N/A
Consumer Advisory: N/A
Pest Control: Services conducted monthly. Last service performed 1/13/06 - Documentation provided
Current Establishment Phone Number: 703.354.5081
Current Establishment Fax Number: 703.642.5626
Please phone with any questions, 703.246.8432.

January 27, 2006 (Routine)

Comments:
The purpose of this visit was to conduct a routine inspection. Please review the following comments:

Establishment is satisfactorily maintained. CFM on duty at time of inspection was very knowledgeable in food safety and sanitation. No violations were observed at this time. Please keep up the good work.

1. Review Big 5 Foodborne Illnesses (Salmonella, E. coli, Shigella, Hepatitis A, and Norovirus), and the symptoms associated with each (diarrhea, vomiting, fever, severe stomach cramps, nausea, and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
REMINDERS:
FACILITY/MENU CHANGES:
Contact the Health Department for prior review/approval before you make any changes, additions, and/or renovations to the establishment.
FOR YOUR INFORMATION (FYI):
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot Water Heater: Jetglas, #M-I-82U-199-3N, 199,999 BTU, 181.8 GPH
Dishwasher: N/A
Hood System: N/A
Grease Trap: N/A
Consumer Advisory: N/A
Pest Control: Services conducted monthly. Last service performed 1/13/06 - Documentation provided
Current Establishment Phone Number: 703.354.5081
Current Establishment Fax Number: 703.642.5626
Please phone with any questions, 703.246.8432.

September 19, 2005 (Routine)



Violations:
  • 3-501.16B - Corrected During Inspection Critical Repeat Observed cheese (48F), Caesar dressing (46F) and Yogurt (46F) cold holding at improper temperatures at salad display case.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 3-501.17C - Critical The ready-to-eat (RTE) commercially processed sliced grilled chicken in the Walk-in refrigerator was observed not datemarked for disposition after opening.
    Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: cutting boards in the kitchen used for preparing foods for the salad bar..
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 5-402.13 - Critical Salad prep area where grinder used be located is open to the ground and wastewater generated is improperly being discharged on the floor of salad prep kitchen.
    Install appropriate unit to catch all wastewater generated at this area.
  • 6-202.11C - Observed that a proper protective shield is not provided for the heat lamp at the salad display case.
    Provide protective shielding. Infrared or other heat lamps shall be protected against breakage by a shield.
  • 6-303.11C - Several lights in the food prep kitchen are out.
    Replace the lights to 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.
Comments:
The purpose of this visit was to conduct a routine inspection.
During the inspection of this establishment it was noted that management was not fully aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge(PIC). Also, the PIC/CFM could not convey all the knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, jaundice, and open wounds/cuts on the hands and arms, Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, Hepatitis A, and Norovirus they must be EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
** Ensure proper date marking the foods prepared on site or commercially processed food when the package is open with the “use by” date if held at the establishment for more than 24 hours. Food should be held for no more than 7 days.
** The CFM working at the salad bar checks the temperatures of the foods upon receipt. The CFM also records the temperature of the food for reheating. Ensure that the record shows the time when the reheating process start and end.
** Ensure all salad bar foods are kept at 41F or below. The CFM should check the food items regularly check their temperatures.
** A calibrated thermomter present on-site for salad bar.
** Ensure all food contact surfaces, equipment and utensils are cleaned and sanitized.
** Uses 200 ppm of Quaternary ammonia at the 3 vat sink.
Correct all critical and easily correctable non-critical violations immediately.

June 02, 2005 (Routine)



Violations:
  • 3-501.16B - Corrected During Inspection Critical Diced turkey cold holding at improper temperatures (47F).
    Discard the diced turkey. Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 4-901.11A - Corrected During Inspection Repeat Stainlessteel pans were not 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.
  • 5-205.15B - Observed one toilet booth used by employee not working properly.
    Plumbing systems and components shall be maintained in good repair.
Comments:
This is a Routine Inspection of the facility. Please review the following comments:
1. Critical violation corrected at the time of the inspection. Thank you!
2. Noncritical violation that is yet to be corrected must be addressed within ninety (90) days.
3. The routine inspection shall be conducted in, or within six months.
If you have any question, please contact me at 703-246-2444. Thank you.

October 06, 2004 (Routine)



Violations:
  • 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Fan covers of the condensor unit in the produce walkin
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-202.11A - One fluorescent light bulb is not covered by a protective shield in the walkin cooler.
    Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
Comments:
The purpose of today's visit was to conduct a routine inspection in conjunction with a potential foodborne illness complaint. The complainant stated that he purchased items from the salad bar at approximately 6:15p.m. on 10/1/04 and stated that he became ill with symptoms of diarrhea and stomach cramps. The following information was collected during today's visit:
1. No other complaints have been received at this time and the complainant contacted the establishment in regards to the complaint.
2. The manager stated that no employees have been ill recently and that three (3) employees work at the salad bar and prep area.
3. The manager stated that there were no equipment or personnel issues on 10/01/04 and all of the equipment and food temperatures were observed within proper range during today's inspection.
4. The manager stated that gloves are required to be worn by employees and handwashing is mandatory
5. Foods are received from U.S. Foodservice and most of the items for the salad bar are already pre-made. Preparation is mainly limited to chopping, slicing, and cutting of produce. The manager indicated that there have been no problems with deliveries.
6. The manager stated that the salad bar is open from approximately 8:00a.m.- 8:00p.m. and the items are changed out as needed.
-Due to today's findings and a lack of scientific evidence such as lab samples, there is insufficient evidence to confirm this establishment as the source of illness. Please contact the health department with any additional complaints.

March 26, 2004 (Routine)



Violations:
  • 4-901.11A - Stainless steel pans 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.
  • 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: fan guards of condensor in walkin cooler
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
The purpose of today's visit was to conduct a routine inspection. Please correct non-critical violations within thirty days.

February 19, 2003 (Routine)



Violations:
  • 43.1-3-3A - Critical The CFM did not have his card with him
    There must be a certified food manager on site at all times and the manager must have proof by having his card with him. Manager says his CFM card is valid but was stolen recently. Mr Jones must CALL ME WITHIN 24 HOURS WITH THE CFM NUMBER AND EXPIRATION DATE FOR HIS CARD
  • 6-303.11B - one lamp is out in the consumer self service chicken warmer
    replace the bulb
  • 4-502.13A - noted used paper hat kept for reuse noted reuse of soiled plastic wrap on bamboo sushi roller, both at sushi area
    do not reuse single use items, corrected
  • 7-201.11A - noted spray bottle of sanitizer at sushi station stored next to paper trays
    do not store cleaners where they can contaminate other items, corrected
  • 4-501.11B - thermometer is broken at one Hussman case, gaskets are loose on refrigerator under deli platter sign, several chipped handles on deli case doors
    repair all above items
  • 4-202.16 - noted a milk crate used as shelving in the walkin
    milk crates are not easily cleaned and should be replaced by commercial shelving
  • 4-603.13 - Soiled items were observed loaded into the warewashing machine improperly.
    Load items into racks, trays or baskets in a position that exposes all surfaces to an unobstructed spray and allows for drainage.
  • 6-501.111D - noted drain flies in dishwash area.
    keep drains and floors in this areas clean and contact pest control operator to eliminate flies
  • 4-204.113 - There is no data plate on the warewashing machine.
    Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener blade
    Clean and sanitize these surfaces for food contact., corrected
  • 3-302.11A4 - Critical doors to several of the deli cases were open
    keep the doors closed to keep the temperature down and to protect the food, corrected
  • 6-501.12A - the walls and attached equipment (washing machine) in the dishwash area were moldy in several places
    clean and sanitze (bleach) to remove mold
  • 3-304.12 - Dispensing utensils improperly stored between use., inuse knives in knife rack
    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 .
  • 4-601.11C - fan cover in walkin was covered with greasy dust there are crumbs in the bottom of the sushi case, gaskets in the reachin across from fryer were soiled and the bottoms of those cases were soiled
    clean this equipment
  • 4-903.11C - single service items are stored under the paper towels at the hand sink where they may be splashed
    protect these items in storage, corrected
  • 4-601.11B - several cooking pans and the pannini grill have grease encrustations on them
    use degreaser on these
  • 6-501.114A - noted unused Henny Penny rotisserie and other items that do not seem to be used to prepare food
    remove all items that are not used or needed
Comments:
This is a routine inspection at this deli/salad bar in a grocery store. Recom mended to manager that cleaning needs to be done more frequentlhy in the food prep areas. This is also a complaint inspeciton.Customer complained that an employee coughed on a salad while putting into a container. The specific employee he named does not work directly with food, according to the manager. I did not see employees in the deli area coughing on the food. Cannot confirm complaint. Close this complaint. I did, however, ask the manager to discuss this issue at the next employee meeting as a reminder for proper use of tissues, hand washing after coughing or sneezing, etc..

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