Giant Food Store #788, 14125 Saint Germain Dr, Centreville, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Giant Food Store #788
Address: 14125 Saint Germain Dr, Centreville, Virginia
Total inspections: 17
Last inspection: Dec 23, 2008

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 4-203.11(B) - Food thermometers read 32, 32, and 22 degrees F in 32 degree F ice water. (They all should read 32 F).
  • 4-302.14 - The sanitizer test kit for the quaternary ammonia was not functioning due to chemical spill all over strip.
  • 4-501.114(A) - Corrected During Inspection Critical No sanitizing solution was used at the 3-vat sink.
  • 5-205.15(B) - The sink basin at the hand sink is slow to drain.
  • 6-303.11(A) - Observed that inadequate lighting was provided in the walk-in.
  • 6-501.11 - The quaternary ammonia sanitizer dispenser on the 3-vat sink is not functioning.
December 23, 2008Routine15Details / Comments
No violation noted during this evaluation. July 18, 2008Follow-up00Details / Comments
  • 4-501.11(A) -
  • 4-501.110(A) -
  • 4-703.11(B) - Critical Repeat
June 03, 2008Follow-up12Details / Comments
No violation noted during this evaluation. March 26, 2008Follow-up00Details / Comments
4-703.11(B) - Critical Repeat January 07, 2008Follow-up10Details / Comments
  • 4-204.112(B) - Repeat There was no temperature measuring device located in the following cold or hot holding equipment: chicken (integral thermometer broken)
  • 4-501.11(B) - Repeat There are several light bulbs out on the hood system. The control for the sanitizer dispenser at the three vat sink does not work so the level of sanitizer cannot be controlled.and water cannot be added to the middle sink from the right sinks' faucet. (can't turn off sanitizer)
  • 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. It was over the required 200ppm (almost 400ppm)
  • 4-703.11(B) - Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (Potwasher ran four times and label did not turn.
  • 6-501.12(A) - mens' room needs cleaning
November 27, 2007Routine23Details / Comments
  • 4-202.16 - Repeat soda crates are used at the cabinets below the salad bar as shelving to hold food
  • 4-501.11(B) - one light is out in the unit holding hot chickens, near salad bar
  • 4-501.110(A) - The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 150f while the actual temperature was 140f.
  • 4-501.113 - Repeat The pressure gauge for the high temperature warewashing machine was above 25 PSI. (35psi)
  • 4-703.11(B) - Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  • 5-205.15(B) - there is a leak at the drain pipe of the hand sink in the deli area; sink cannot be used
  • 6-501.16 - Repeat Observed that mops are improperly stored between use.
April 16, 2007Routine16Details / Comments
  • 4-202.16 - Repeat soda crates are used in several areas as shelving
  • 4-204.112(B) - There was no temperature measuring device located in the chicken rotisserie hot cabinet (holding)
  • 4-501.11(B) - severaL lights are out at the hood
  • 4-501.113 - The pressure gauge for the high temperature warewashing machine is not working; I cannot tell if it is broken or the pressure rinse cycle is not working coffectly
  • 4-703.11(B) - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112) Thermolabel does not turn and gauge does not register that the hot water sanitizing temperature is at the required 180f
  • 4-802.11(A) - soiled pot holders in area where roaches were found
  • 4-904.11(A) - tongs and spoons for salads and salad bar were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 43.1-3-3(a) - Critical There is no Certified Food Manager present in the establishment.
  • 5-205.15(B) - there is a drip at the faucet of the two vat prep sink
  • 6-301.12(A) - Observed that no paper towels were available for handwashing sink at the chicken rotisserie area
  • 6-501.111(A) - there are roaches in the dishwashing area, at the pot washer area and in the wall near the end of the cooking line
October 24, 2006Routine29Details / Comments
  • 3-501.16C - Critical Produce Walk-In Refrigerator (G25) found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less. Observed egg salad, pasta salad, and coleslaw at 42F.
  • 4-101.111 - Corrected During Inspection The nonfood contact surface of the cardboard lining the racks in the produce walk-in is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-202.16 - Corrected During Inspection Milk crate(s) found used for the following: Storage of paperwork in the salad bar prep room.
  • 4-901.11A - Repeat Observed stainless steel containers stacked while wet after cleaning and chemical sanitization in the salad bar prep room.
  • 6-302.11 - Corrected During Inspection Toilet tissue was not present at one of the toilets in the women's restroom.
  • 6-501.16 - Corrected During Inspection Repeat Mops and brooms not hung up to air dry.
February 03, 2006Routine15Details / Comments
  • 3-501.16C - Critical Produce Walk-In Refrigerator (G25) found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less. Observed egg salad, pasta salad, and coleslaw at 42F.
  • 4-101.111 - Corrected During Inspection The nonfood contact surface of the cardboard lining the racks in the produce walk-in is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-202.16 - Corrected During Inspection Milk crate(s) found used for the following: Storage of paperwork in the salad bar prep room.
  • 4-901.11A - Repeat Observed stainless steel containers stacked while wet after cleaning and chemical sanitization in the salad bar prep room.
  • 6-302.11 - Corrected During Inspection Toilet tissue was not present at one of the toilets in the women's restroom.
  • 6-501.16 - Corrected During Inspection Repeat Mops and brooms not hung up to air dry.
February 03, 2006Routine15Details / Comments
  • 3-501.16A - Corrected During Inspection Critical Observed chili (120F) and jumbalaya (109F) hot holding at improper temperatures at the soup and salad bar.
  • 3-501.16B - Corrected During Inspection Critical Observed cataloupe/honeydew (45F) and grilled chicken (46F) cold holding at improper temperatures on the soup and salad bar. The salad bar was being stocked during the inspection.
  • 4-502.11B - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use.
  • 4-901.11A - Repeat Obsevred metal food pans stacked while wet after cleaning and chemical sanitization in the salad bar prep room.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
September 29, 2005Routine23Details / Comments
  • 3-202.15 - Critical Food from damaged packaging offered for sale or service. Observed that many cans in the salad bar prep room have an accumulation of rust around the seals of the cans.
  • 3-305.11A2 - Observed cans stored in a location where it is subject to splash, dust or other contamination.
  • 4-502.11C - The ambient air temperature gauge on the PRODUCE WALK-IN is not in good repair and/ or not accurate in the range of use.
  • 4-901.11A - Repeat Observed metal pans stacked while wet after cleaning and chemical sanitization.
  • 5-205.11B - The hand sink in the slad bar prep room is being used as a dump station. Observed food debris in the hand sink.
  • 5-502.11 - Observed that the sanitary refuse containers in the women's restroom need to be emptied.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
April 12, 2005Routine16Details / Comments
  • 4-703.11C - Critical When tested, a low concentration (100 PPM) of chemical sanitizer was found in the sanitize basin.
  • 4-901.11A - Observed stainless steel pans stacked while wet after cleaning and chemical sanitization.
  • 6-501.16 - Mops and brooms not hung up to air dry.
December 15, 2004Routine12Details / Comments
  • 3-501.16A - Critical REPEAT OBSERVATION. Chicken hot holding at improper temperatures at hot table.
  • 3-501.16B - Critical REPEAT OBSERVATION. Chicken, mushrooms and cheese was cold holding at improper temperatures.
  • 5-501.17 - REPEAT OBSERVATION. There is no covered refuse container for the disposal of feminine napkins one of the ladies room stalls.
  • 7-202.12A - Critical REPEAT OBSERVATION. The chemical sanitizer solution in the 3 vat sink was in excess of recommended manufacturer's use directions. The concentration of quaternary ammonia was in excess of 200ppm.
  • 4-501.15A - REPEAT OBSERVATION. The diswash machine was not operating in accordance with the manufacturer's specifications.
  • 4-502.11C - REPEAT OBSERVATION. The water pressure gauge on the dishwash machine is not accurate in the range of use. The pressure gauge does not register proper water pressure.
  • 4-502.11C - The water temperature gauge on the dishwash machine is not accurate in the range of use. The rinse temperature registered 165-168F. A thermolabel test did indicate that rinse temperatures were reaching 180F
  • 6-303.11C - REPEAT OBSERVATION. Inadequate lighting was noted in the hood. Light bulbs were burned out.
  • 43.1-3-1A - Critical REPEAT OBSERVATION. Permit to Operate was not posted in a visible location at the service deli
June 30, 2004Follow-up44Details / Comments
No violation noted during this evaluation. June 17, 2004Routine00Details / Comments
6-301.11 - Repeat Soap was not provided at the hand washing lavatory in the men's restrom.March 12, 2003Complaint01Details / Comments
  • 6-404.11 - Products for credit, redemption, or return is not being stored in a separate designated area. rusted cans of food items on storage shelf for food service.
  • 3-501.16A - Critical Chicken wings hot holding at improper temperatures. 122 F
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-501.12A - Repeat Cooling fans in the walk-in units noted in need of cleaning. And wall under equipment in the walk-in prep room
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-901.11A - Metal lexans were not found stacked while wet after cleaning and chemical sanitization.
  • 6-301.12A - Observed that no paper towels were available for handsink at hot bar area.
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the men's room
  • 3-306.11 - Soups at the bar are not protected from contamination.
March 10, 2003Routine18Details / Comments

December 23, 2008 (Routine)



Violations:
  • 4-203.11(B) - Food thermometers read 32, 32, and 22 degrees F in 32 degree F ice water. (They all should read 32 F).
    Thermometers need to be calibrated weekly or if dropped. There were no adjusting tools available, so you will need to buy another thermometer that has the adjusting tool.
  • 4-302.14 - The sanitizer test kit for the quaternary ammonia was not functioning due to chemical spill all over strip.
    Purchase a new quaternary ammonia test strip kit. Also, purchase a chlorine test strip kit (phone number provided on back on kit given by health inspector.)
  • 4-501.114(A) - Corrected During Inspection Critical No sanitizing solution was used at the 3-vat sink.
    A chlorine solution shall have a concentration between 50 and 100 ppm. Test strips and were given to measure concentration.
  • 5-205.15(B) - The sink basin at the hand sink is slow to drain.
    A plumbing system shall be maintained in good repair.
  • 6-303.11(A) - Observed that inadequate lighting was provided in the walk-in.
    Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
  • 6-501.11 - The quaternary ammonia sanitizer dispenser on the 3-vat sink is not functioning.
    Repair the dispenser on both 3-vat sinks. Make sure that it is calibrated to deliver the solution at 200 ppm. Please note that the proper concentration for the quat is different than the chlorine. Quat - 200 ppmBleach (chlorine) - 50-100 ppm.They use different types of test strips to test the concentration. You need both types of test kits.
Comments:
The purpose of this visit was to conduct a routine inspection.
You will need to focus on sanitizing dishes.
Until the quaternary ammonia dispenser if repaired, please use bleach(chlorine) to sanitize dishes. Use the test strips I have given to test for the correct concentration. Your sink basin will need approximately 2.5 capfuls of the bleach in order to have 50 ppm.
The repair on the quaternary ammonia dispenser will need to be completed within 30 days. (the sooner the better though) At that time, you will not need to measure out the bleach solution to sanitize dishes.
There are outbreaks of Norovirus in this county. One way of preventing Norovirus is to sanitize all dishes properly. Please be sure to do this to prevent any employees or customers from becoming sick.
Thermolabel turned to black verifying dishes being sanitized if put through dish machine. (Not all dishes are sanitized in this manner, therefore the above chemical sanitation is required.)
Reminder
Wash and sanitize deli slicer every 4 hours or when changing types of meats to be cut.
Other ways of preventing Norovirus (one of the most common foodborne illnesses)
1. Employee Health and Hygiene
Ensure that ALL employees, including management, understand reporting, restriction, and exclusion in regards to reportable symptoms (Vomiting, Diarrhea, Jaundice, and/or Sore Throat with Fever) and reportable diagnosis (Norovirus, Hepatitis A Virus, Shigella spp., E. coli 0157:H7, and Salmonella Typhi).
2. HANDWASHING
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, 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 tasks. Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands for at least 20 seconds and thoroughly rinsing with clean water. Always wear gloves or use other suitable utensils such as tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
Food employees must wash hands
BEFORE: food preparation, putting on gloves, working with clean equipment, utensils, unwrapped single-service or single-use items;
AFTER: handling trash, using the restroom, smoking, eating, coughing, sneezing, handling dirty equipment, handling raw meat or poultry;
DURING: food preparation as often as necessary to prevent cross contamination
FOR 20 seconds with soap

July 18, 2008 (Follow-up)

Comments:
This is a followup at this grocery store deli. New pot washer was not operating according to specifications It has been adjusted.
Wash temp. is now 150f, rinse temp. 190f. Pressure gauge is reading 30, slightly high. Thermolable turns.
Violation corrected. Thank you.

June 03, 2008 (Follow-up)



Violations:
  • 4-501.11(A) -
  • 4-501.110(A) -
  • 4-703.11(B) - Critical Repeat
Comments:
This is a follow-up inspection at this grocery store. A new dishwashing machine has been installed per. agreement with the Health Dep't. The machine is a DSI brand SD-10-E-208/3. However, the machine is not working according to specification. Wash temp is reading 140f (not 150f). It must be at least 150F.
Thermolabel does not turn, indicating that the sanitizing rinse is not working. Water of 180F to 195F is required to sanitize properly.
Soap dispenser is not hooked up to dispense soap. Repair this so soap is dispensed into the machien.
CONTACT SERVICE PROVIDER IMMEDIATELY TO REPAIR MACHINE.

March 26, 2008 (Follow-up)

Comments:
This is a followup inspection a this grocery store deli. The dishwashing machine was scheduled to be replaced by today. Manager said the machine has not yet been installed. He called facilities director for information. The machine is on backorder and will not be received until early May. Manager said he will call me when the installation is scheduled.

January 07, 2008 (Follow-up)



Violation: 4-703.11(B) - Critical Repeat

Comments:
This is a follow-up inspection at this grocery store. At routine inspection of 11/27/07 and previous inspections the pot washing machine was not working. A letter was sent to the store manager on 12/12/07 requiring that the machine be repaired and the violation corrected wihin ten days of the receipt of the letter (12/13/07).
Manager said machine has been repaired. I ran two cycles with a thermolabel on a container. The thermolabel did not turn after either cycle. I rearranged the container (display dish) and ran a third cycle. The label still did not turn.
Do NOT use the machine until it is repaired. (note: wash temp. reading @ 140f).

November 27, 2007 (Routine)



Violations:
  • 4-204.112(B) - Repeat There was no temperature measuring device located in the following cold or hot holding equipment: chicken (integral thermometer broken)
    Cold or hot holding equipment used for the storage of potentially hazardous foods shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
  • 4-501.11(B) - Repeat There are several light bulbs out on the hood system. The control for the sanitizer dispenser at the three vat sink does not work so the level of sanitizer cannot be controlled.and water cannot be added to the middle sink from the right sinks' faucet. (can't turn off sanitizer)
    REPAIR THE DISPENSER FOR THE QUAT SANITIZER Employees must add water from the other faucet to adjust the level.Replace burned out light bulbs.
  • 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. It was over the required 200ppm (almost 400ppm)
    A quaternary ammonium compound solution should be at 200ppm for sanitizingnote: the dispenser is damaged and level of sanitizer cannot be controlled.Employees have been told to add water to the vat and test for 200ppm
  • 4-703.11(B) - Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (Potwasher ran four times and label did not turn.
    Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. Fax me the service report.
  • 6-501.12(A) - mens' room needs cleaning
    clean the mens' room
Comments:
This is a routine inspection at this grocery store salad bar and salad bar/chicken rotisserie prep area. Both hot and cold temperatures were excellent. Store manager needs to renrew his CFM card. Three vat sinks and potwasher (Hobart) used for warewashing. Boiler system for hot water for store.
Note: the potwasher was not working properly at the last two routine inspections. Replacement of the machine must be considered at this point.
Send me a copy of the service report as soon as the machine is repaired.

April 16, 2007 (Routine)



Violations:
  • 4-202.16 - Repeat soda crates are used at the cabinets below the salad bar as shelving to hold food
    all shelving must be commerical,and elevate food at least six inches above the floor; milk and soda crates are not acceptable.
  • 4-501.11(B) - one light is out in the unit holding hot chickens, near salad bar
    replace the burned out bulb
  • 4-501.110(A) - The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 150f while the actual temperature was 140f.
    The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: 1) 165F for a stationary rack, single temperature machine, 2) 150F for a stationary rack, dual temperature machine, 3) 160F for a single tank, conveyor, dual temperature machine, or 4) 150Ffor a multitank, conveyor, multitemperature machine.
  • 4-501.113 - Repeat The pressure gauge for the high temperature warewashing machine was above 25 PSI. (35psi)
    The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine may not be less than 15 PSI or more than 25 PSI as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
  • 4-703.11(B) - Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
    Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc.Repair the machine as soon as possible and fax me a copy of the service report.
  • 5-205.15(B) - there is a leak at the drain pipe of the hand sink in the deli area; sink cannot be used
    repair the leak
  • 6-501.16 - Repeat 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:
This is a routine inspection at this grocery store salad bar. No sandwiches prepared to order; no Consumer Adviosry required. The pot washer is a Hobart UW50, hot water sanitizer. Hot water from two hot water heaters: AO Smith BwT 199-830 199,ooo BTU X 2.
The pot washer is not sanitizing correctly although the gauge is reading 180f for the rinse. Use the three vat sink until the potwasher is repaired and fax me a copy of the repair record.

October 24, 2006 (Routine)



Violations:
  • 4-202.16 - Repeat soda crates are used in several areas as shelving
    use dunnage racks or shelves (commercial) for food storage and storage of single service items
  • 4-204.112(B) - There was no temperature measuring device located in the chicken rotisserie hot cabinet (holding)
    provide a thermometer
  • 4-501.11(B) - severaL lights are out at the hood
    replace burned out lights
  • 4-501.113 - The pressure gauge for the high temperature warewashing machine is not working; I cannot tell if it is broken or the pressure rinse cycle is not working coffectly
    repair or replace the pressure gauge
  • 4-703.11(B) - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112) Thermolabel does not turn and gauge does not register that the hot water sanitizing temperature is at the required 180f
    CALL FOR IMMEDIATE SERVICE FOR POT WASHER; DO NOT USE IT UNTIL IT IS WORKING CORRECTLY (INCLUDING PRESSURE, PRESSURE GAUGE) AND FAX ME A COPY OF THE SERVICE REPORT. USE THE THREE VAT SINKS FOR ALL WAREWASHING
  • 4-802.11(A) - soiled pot holders in area where roaches were found
    cleanthe pot holders and oven mitts frequently, especially in this area; they may be feeding roa;ches
  • 4-904.11(A) - tongs and spoons for salads and salad bar were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    set up container with the items displayed so handles are facing the same direction
  • 43.1-3-3(a) - Critical There is no Certified Food Manager present in the establishment.
    there must be a CFM on site during all times of food preparation.UNTIL THE CFM ARRIVES THERE CAN BE NO FOOD PREP RELATED TO SALAD BAR OR CHICKEN ROTISSERIE AREAMANAGER MUST CALL ME WHEN HE ARRIVES AND LEAVE ON MY VOICE MAIL: NAME OF CFM; CARD NUMBER AND THE EXPIRATION DATE.As soon as there is a CFM on site all food prep may continue.
  • 5-205.15(B) - there is a drip at the faucet of the two vat prep sink
    repair the drip
  • 6-301.12(A) - Observed that no paper towels were available for handwashing sink at the chicken rotisserie area
    provide paper towels to all hand sink
  • 6-501.111(A) - there are roaches in the dishwashing area, at the pot washer area and in the wall near the end of the cooking line
    contact your exterminator immediately to treat area; keep this area clean and caulk any holes in the wall
Comments:
This is a routine inspection at this grocery store salad bar and chicken rotisserie. Advise more CFMs.

February 03, 2006 (Routine)



Violations:
  • 3-501.16C - Critical Produce Walk-In Refrigerator (G25) found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less. Observed egg salad, pasta salad, and coleslaw at 42F.
    As the refrigeration unit is in place and in use at this facility, Section 43.1-1-5B of the Fairfax County Code requires that the equipment is upgraded or replaced no later than January 1, 2008 to maintain food at a temperature of 41F or less.
  • 4-101.111 - Corrected During Inspection The nonfood contact surface of the cardboard lining the racks in the produce walk-in is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-202.16 - Corrected During Inspection Milk crate(s) found used for the following: Storage of paperwork in the salad bar prep room.
    Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
  • 4-901.11A - Repeat Observed stainless steel containers stacked while wet after cleaning and chemical sanitization in the salad bar prep room.
    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.
  • 6-302.11 - Corrected During Inspection Toilet tissue was not present at one of the toilets in the women's restroom.
    To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand.
  • 6-501.16 - Corrected During Inspection Repeat Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
The purpose of this visit was to conduct a routine inspection.
Although the salad bar was not set up at the start of the inspection food preparation for the salad bar as well as warewashing of equipment and utensils used for salad bar preparation was in progress. Please remember that the presence of a CFM is required during all hours of food preparation, food service, and cleaning/wareashing as it relates to the salad bar.
Employees are keeping temperature logs for the salad bar and a food thermometer calibrated at 32F exactly was provided during the inspection. Alcohol swabs were also provided to sanitize the food thermometer. Employees were stocking the salad bar during the inspection. Cold temperatures of potentially hazardous foods were measured between 40F and 43F. The salad bar unit itself typically maintains food well below 41F. Ensure that after food is prepared and placed in the transport holding boxes it is quickly relocated to the salad bar tho ensure that proper temperatures are maintained. Chili and soups were not present during the inspection and therefore hot food temperatures were not measured. Remember that cold foods shall be maintained at 41F or less and hot foods shall be maintained at 140F or above. Ensure that soups are at least 140F when placed on the salad bar. If soup temperatures drop below 140F reheat the product to 165F and hold at 140F.
EMPLOYEE HEALTH AND HYGIENE:
During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (nausea, diarrhea, vomiting, severe stomach cramps and/or jaundice) with employees. Ensure that all employees, including management, understand reporting, restriction, and exclusion. Employees are required to report diagnosed illnesses as well as associated symptoms to the person in charge (PIC). The PIC is required to exclude persons with diagnosed illnesses and restrict employees with the associated symptoms. Supplemental information has been provided to guide the CFM in developing an employee health policy.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
MAINTENANCE:
Hot Water Heaters: (no change since 9/05)
Dish Machine: (Service Deli) High Temperature Hobart UW-50 (NSF)
3 Compartment Sink: Quaternary Ammonia at 200 ppm (test kit preovided, replace test kit with dry test kit)
Pest Control: (2.3.2006)

February 03, 2006 (Routine)



Violations:
  • 3-501.16C - Critical Produce Walk-In Refrigerator (G25) found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less. Observed egg salad, pasta salad, and coleslaw at 42F.
    As the refrigeration unit is in place and in use at this facility, Section 43.1-1-5B of the Fairfax County Code requires that the equipment is upgraded or replaced no later than January 1, 2008 to maintain food at a temperature of 41F or less.
  • 4-101.111 - Corrected During Inspection The nonfood contact surface of the cardboard lining the racks in the produce walk-in is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-202.16 - Corrected During Inspection Milk crate(s) found used for the following: Storage of paperwork in the salad bar prep room.
    Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
  • 4-901.11A - Repeat Observed stainless steel containers stacked while wet after cleaning and chemical sanitization in the salad bar prep room.
    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.
  • 6-302.11 - Corrected During Inspection Toilet tissue was not present at one of the toilets in the women's restroom.
    To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand.
  • 6-501.16 - Corrected During Inspection Repeat Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
The purpose of this visit was to conduct a routine inspection.
Although the salad bar was not set up at the start of the inspection food preparation for the salad bar as well as warewashing of equipment and utensils used for salad bar preparation was in progress. Please remember that the presence of a CFM is required during all hours of food preparation, food service, and cleaning/wareashing as it relates to the salad bar.
Employees are keeping temperature logs for the salad bar and a food thermometer calibrated at 32F exactly was provided during the inspection. Alcohol swabs were also provided to sanitize the food thermometer. Employees were stocking the salad bar during the inspection. Cold temperatures of potentially hazardous foods were measured between 40F and 43F. The salad bar unit itself typically maintains food well below 41F. Ensure that after food is prepared and placed in the transport holding boxes it is quickly relocated to the salad bar tho ensure that proper temperatures are maintained. Chili and soups were not present during the inspection and therefore hot food temperatures were not measured. Remember that cold foods shall be maintained at 41F or less and hot foods shall be maintained at 140F or above. Ensure that soups are at least 140F when placed on the salad bar. If soup temperatures drop below 140F reheat the product to 165F and hold at 140F.
EMPLOYEE HEALTH AND HYGIENE:
During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (nausea, diarrhea, vomiting, severe stomach cramps and/or jaundice) with employees. Ensure that all employees, including management, understand reporting, restriction, and exclusion. Employees are required to report diagnosed illnesses as well as associated symptoms to the person in charge (PIC). The PIC is required to exclude persons with diagnosed illnesses and restrict employees with the associated symptoms. Supplemental information has been provided to guide the CFM in developing an employee health policy.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
MAINTENANCE:
Hot Water Heaters: (no change since 9/05)
Dish Machine: (Service Deli) High Temperature Hobart UW-50 (NSF)
3 Compartment Sink: Quaternary Ammonia at 200 ppm (test kit preovided, replace test kit with dry test kit)
Pest Control: (2.3.2006)

September 29, 2005 (Routine)



Violations:
  • 3-501.16A - Corrected During Inspection Critical Observed chili (120F) and jumbalaya (109F) hot holding at improper temperatures at the soup and salad bar.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Ensure that hot foods are reheated to 165F prior to placement on the soup and salad bar.
  • 3-501.16B - Corrected During Inspection Critical Observed cataloupe/honeydew (45F) and grilled chicken (46F) cold holding at improper temperatures on the soup and salad bar. The salad bar was being stocked during the inspection.
    Cold hold potentially hazardous foods at 41F or less. Do not allow food to hold at room temperature for estended periods of time during preparation. Do not overstock storage containers.
  • 4-502.11B - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
  • 4-901.11A - Repeat Obsevred metal food pans stacked while wet after cleaning and chemical sanitization in the salad bar prep room.
    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.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
The purpose of this visit was to conduct a routine inspection.
Obsevred that the cans in the salad bar prep room are rusted. This is likely a result of the heavy condensation in this prep room. Work to protect cans and avoid the formation of rust on cans.
Please call me with any questions.
MAINTENANCE:
Hot Water Heater: 1) BW, 80T199NE, 199999BTU (ANSI) 2) BW, DM80T1993N, 199999BTU (ANSI)
Dishwasher: (Service Deli) High Temperature Hobart UW-50 (NSF)
3 Compartment Sink: 5 total, Quaterary Ammonia @ 200 ppm
Pest Control: Monthly (7/8/05 - last available report)

April 12, 2005 (Routine)



Violations:
  • 3-202.15 - Critical Food from damaged packaging offered for sale or service. Observed that many cans in the salad bar prep room have an accumulation of rust around the seals of the cans.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 3-305.11A2 - Observed cans stored in a location where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
  • 4-502.11C - The ambient air temperature gauge on the PRODUCE WALK-IN is not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 4-901.11A - Repeat Observed metal pans 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.
  • 5-205.11B - The hand sink in the slad bar prep room is being used as a dump station. Observed food debris in the hand sink.
    The handwash facility identified above is to be used for washing hands only.
  • 5-502.11 - Observed that the sanitary refuse containers in the women's restroom need to be emptied.
    Empty these refuse containers at a frequency necessary to preclude the containers from overflowing.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
The purpose of this visit was to conduct a routine inspection.
All food temperaturs were measured above 140F or below 41F. Focus on correcting repeat violations that were cited during the last routine inspection.
Please call me with any questions, thnak you.
Hot Water Heaters (2): Bradford White, 80T1993N, 199999 BTU, GPH RR 181.8

December 15, 2004 (Routine)



Violations:
  • 4-703.11C - Critical When tested, a low concentration (100 PPM) of chemical sanitizer was found in the sanitize basin.
    Provide quaternary ammonia at proper concentration of 200 PPM and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 4-901.11A - Observed stainless steel pans 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.
  • 6-501.16 - Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
The purpose of this visit was to conduct a routine inspection.

June 30, 2004 (Follow-up)



Violations:
  • 3-501.16A - Critical REPEAT OBSERVATION. Chicken hot holding at improper temperatures at hot table.
    Chicken was removed from display and replaced with newly cooked product. Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 3-501.16B - Critical REPEAT OBSERVATION. Chicken, mushrooms and cheese was cold holding at improper temperatures.
    CORRECTED DURING INSPECTION. All items were removed from wing bar. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
  • 5-501.17 - REPEAT OBSERVATION. There is no covered refuse container for the disposal of feminine napkins one of the ladies room stalls.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 7-202.12A - Critical REPEAT OBSERVATION. The chemical sanitizer solution in the 3 vat sink was in excess of recommended manufacturer's use directions. The concentration of quaternary ammonia was in excess of 200ppm.
    Have the dispensing system serviced to provide an acceptable level of sanitizer (200ppm) in the 3 vat sink. Discontinue the use of the dispensing system until it is repaired.
  • 4-501.15A - REPEAT OBSERVATION. The diswash machine was not operating in accordance with the manufacturer's specifications.
    Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
  • 4-502.11C - REPEAT OBSERVATION. The water pressure gauge on the dishwash machine is not accurate in the range of use. The pressure gauge does not register proper water pressure.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 4-502.11C - The water temperature gauge on the dishwash machine is not accurate in the range of use. The rinse temperature registered 165-168F. A thermolabel test did indicate that rinse temperatures were reaching 180F
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 6-303.11C - REPEAT OBSERVATION. Inadequate lighting was noted in the hood. Light bulbs were burned out.
    CORRECTED DURING INSPECTION. 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.
  • 43.1-3-1A - Critical REPEAT OBSERVATION. Permit to Operate was not posted in a visible location at the service deli
    CORRECTED DURING INSPECTION.
Comments:
The purpose of this visit was to conduct a followup to a routine inspection conducted on June 17, 2004.
Too many items were left uncorrected from the previous inspection. There must be a conscious effort to have maintenance come in and make the necessary repairs to the equipment listed above.
It is recommended that the steam table be re-evaluated as to how foods are being displayed and temperatures maintained. It is recommended that metal pans be used rather than plastic. It is recommended that more water be used in the steamer. It is also recommended that until the hot holding temperature is properly maintained, foods not be piled high above the top edge of the containers.
It is recommended that the wing bar also be re-evaluated for proper cold holding capabilities. Pans do not fit the cold box area properly, allowing much of the cold air to escape, leaving the food between 50Fand room temperature. The general manager did have all foods removed from this display until the problem can be addressed with corporate merchandising people.
It is expected that ALL violations listed above will be corrected within two weeks. When all items have been corrected, contact the Health Department to schedule a re-inspection.

June 17, 2004 (Routine)

Comments:
The purpose of this visit was to conduct a routine inspection. Due to computer problems the complete report is written below.
CRITICAL VIOLATIONS:
43.1-3-1 - Health Department Permit is not posted in a visible location at the Service Deli.
CORRECTION: Make copy of permit and post at Sevice Deli. Permit must be posted in a visible location to the public. 43.1-3-3 - No Certified Food Manager on the premises. There was no CFM with an identification card on the premises at the time of this inspection.
CORRECTION: A Certified Food Manager, with appropriate Fairfax County Health Department identification card, must be on the premises during all hours of food preparation and service. CFM card was located and presented during inspection. CORRECTED.
7-201.11 - Sanitizer spray bottles were located on prep table near slicers.
CORRECTION: Do not store toxics in areas next to or above food items or food prep areas. CORRECTED.
7-202.11A - Sanitizer solutions in both 3 vat sinks (one is used by the bakery) were too strong. Measurements of the quaternary ammonia solutions exceeded recommended level of 200ppm.
CORRECTION: Have automatic dispensing system service to provide correct concentration of sanitizer. Discontinue the use of the dispensing system. Manually make the sanitizer solutions, using the test strip kit to gauge the correct concentration.
3-501.16A - Hot holding temperatures are not being maintained. Five rotisserie chickens at the service deli and one chicken at the salad bar were hot holding at temperatures ranging from 120F to 130F. Wings(93F) and fish fingers(102F) were not maintained at proper hot hold temperatures.
CORRECTION: All rotisserie chicken in question was removed from display for sale and placed in a cooler to rapidly cool and use for other purposes. CORRECTED. The wings and fish fingers were removed, reheated to 165F and replaced on the service line. CORRECTED.
3-501.16B - Cold holding temperatures are not being maintained. Wings and legs at the wing bar were not at proper cold hold temperature of 41F or less.
CORRECTION: Move items to refrigeration to cool rapidly before placing back on service line. CORRECTED.
NON-CRITICAL VIOLATIONS
4-502.11C - The pressure gauge on the dishwash machine is not registering pressure.
CORRECTION: Repair or replace the pressure gauge on the dishwash machine.
4-501.15 - The dishwash machine is not operating per the manufacturer's data plate. The water pressure during the rinse cycle is not in the appropriate range - 15-25psi.
CORRECTION: Have the machine serviced so that it operates per manufacturer's specifications.
5-205.15 - The piping on top of the dishwash machine leaks - only at certain times according to an employee.
CORRECTION: All plumbing must be maintained in working order. Repair leak at dishwash machine.
6-303.11 - Inadequate lighting was noted in hood. Light bulbs are burned out.
CORRECTION: Provide a minimum of 50 foot candles of light in food prep areas. Replace burned out bulbs.
4-601.11C - The top of the dishwash machine is in need of cleaning - there is a lime buildup on the top surface.
CORRECTION - Clean the top of the dishwash machine on a regular basis. Use de-lime chemicals as needed.
4-204.112D - Thermometer in cheese/turkey reachin is in a location where it is not readable.
CORRECTION: Relocate thermometer to location that is easily readable.
5-501.17 - REPEAT VIOLATION. There is not a covered receptacle for sanitary napkins in the restroom used by employees.
CORRECTION: Provide a covered receptacle for the disposal of sanitary napkins in the ladies restroom.
6-501.18 - Maintain handsinks clean. The handsink in the men's restroom needs cleaning.
CORRECTION: Clean the handsink in the men's room.
6-501.16 - Mops at the mop sink were not hung to air dry.
CORRECTION: Although not employed in the service deli, cleaning team must be informed that mops should be hung to air dry. The mop head is a medium for the growth of bacteria if left wet.
6-301.12 - REPEAT VIOLATION - Paper towels were not available at 2 of the 3 handsinks in the kitchen area.
CORRECTION: Provide paper towels at all handsinks.

March 12, 2003 (Complaint)



Violation: 6-301.11 - Repeat Soap was not provided at the hand washing lavatory in the men's restrom.
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. CORRECTED
Comments:
During a site visit, facility was cited for no hand soap available in the men's restroom.
Hand soap, hot and cold water and paper towels shall be available at all hands sinks to prevent the transmission of microorganisms related to foodborne illness. Also so that patrons and employees can clean their hands using the appropriate hand washing procedure.

Cited items has been corrected by Front end Manager. A routine inspection of toilet facilities should be made during the day to ensure presence of proper supplies.

March 10, 2003 (Routine)



Violations:
  • 6-404.11 - Products for credit, redemption, or return is not being stored in a separate designated area. rusted cans of food items on storage shelf for food service.
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items. CORRECTED
  • 3-501.16A - Critical Chicken wings hot holding at improper temperatures. 122 F
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. CORRECTED
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-501.12A - Repeat Cooling fans in the walk-in units noted in need of cleaning. And wall under equipment in the walk-in prep room
    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.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-901.11A - Metal lexans 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. CORRECTED
  • 6-301.12A - Observed that no paper towels were available for handsink at hot bar area.
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.CORRECTED
  • 6-301.11 - Soap was not provided at the hand washing lavatory in the men's room
    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. CORRECTED
  • 3-306.11 - Soups at the bar are not protected from contamination.
    Protect food on display by the use of packaging counter, service line, or salad bar food guards display cases or other effective means to prevent contamination. Keep sneeze guards down to prevent patron contamination. CORRECTED
Comments:
Unless otherwise noted in this report, critical violations shall be corrected at time of inspection and non-critical violations shall be corrected no later than 90 days after this inspection.
CLEANING SCHEDULE: Hood system quarterly , Hood filters weekly, Grease trap quarterly, Pest control monthly
WATER HEATER is current

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