Green Olive Buffet & Grill, 7405 Richmond Highway, Alexandria, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Green Olive Buffet & Grill
Address: 7405 Richmond Highway, Alexandria, Virginia
Total inspections: 30
Last inspection: Aug 10, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-301.14(A)-(I) - Critical Repeat A food employee failed to wash hands before putting on gloves.
  • 3-202.15 - Critical Repeat The following food item(s) from damaged packaging were found offered for sale or service: Observed 4 dented cans
  • 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw beef over broccoli.
  • 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: raw meat in the walk 2
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: duck, roast beef
August 10, 2009Follow-up50Details / Comments
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: food in walkin
  • 3-501.17(A)(1) - Critical Repeat 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: observed cooked ducks, ribs, and rte seafood salad not date marked
  • 4-501.11(A) - Repeat The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less. The unit is at 44F
July 08, 2009Follow-up21Details / Comments
  • 2-102.11(C) - Critical Repeat The person in charge was unable to explain the significance of the relationship between maintaining the time and temperature of potentially hazardous food items and the prevention of foodborne disease.
  • 2-301.14(A)-(I) - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
  • 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 2-402.11(A) - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-202.15 - Critical Repeat The following food item(s) from damaged packaging were found offered for sale or service: observed cans dents on seams making them unusable.
  • 3-202.19 - The shellstock received for sale or service have broken shells. observed broken shells of clams.
  • 3-203.12(A) - Critical Repeat The tags for the molluscan shellfish are not available or are discarded immediately after the container is empty. The facility recieved shellfish in live shellfish bad with tags. The bags of shellfish are placed in the freezer, when the shellfish are thawed in bus tub the tags are removed.
  • 3-203.12(B) - Critical Repeat The tags for the molluscan shellfish are not being retained for 90 days.
  • 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. observed raw fish over RTE seafood salad. Observed raw chicken over produce.
  • 3-302.11(A)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken over beef
  • 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: all units, in dry storage
  • 3-302.12 - Repeat Unlabeled food containers with the following food items that are not easily identified by appearance: white powers like salt, sugar, msg
  • 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows: dirty utensil stored in the refrigerator
  • 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths for the following activity: stored in soiled soapy water.
  • 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor. bags of shellfish on freezer floor. bussel of crabs on the walkin floor.
  • 3-501.13(A)-(D) - Repeat Observed the following food thawing using an improper method: sitting is still water.
  • 3-501.16(A)(1) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: items of the hot holding buffet, fried shimp, teriyaki chicken, meat loaf, orange chicken.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw and cooked meat and raw and cooked seafood in the walkin unit, sushi,
  • 3-501.17(A)(1) - 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: fried fish,
  • 3-501.19(A) - Critical Repeat The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): sushi and hot holding items
  • 4-101.11(B) - Food contact surfaces of equipment and utensils are not durable. Observed bread sliced stored in a cardbroad box with direct contact with the box.
  • 4-501.11(A) - Repeat The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less. walkin unit
  • 4-501.114(C) - Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. Observed the 3-vat sink sanitizer at 100 ppm
  • 4-502.13(A) - Manufacturer containers were observed reused for utensils. the tops of plastic bottles are cut to be scoops with handles.
  • 4-502.14 - Repeat Mollusk and/or crustacea shells were observed used more than once as serving containers. Observed that the facility is saving and storing shells.
  • 4-903.11(D) - Repeat Observed boxes of napkins stored on the floor in the dry storage area. In this dry storage area raw duck have been hung to dry while having a fan blow across the ducks. Observed dry blood on the floor.
  • 4-904.11(A) - Repeat plastic spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: food processor
  • 5-205.11(B) - Repeat The handwashing station at the wait staff area is being used for purposes other than washing hands. The wait staff is washed wiping clothes.
  • 5-403.11(A) - Critical The operator dumps liquid waste at an unlicensed location. Observed a spillage of grease in the refuse area outisde.
  • 5-501.113(B) - Outside refuse container was uncovered.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 5-501.116(B) - A strong offending odor is emanating from the refuse container stored outdoors.
  • 6-202.15(D)(1)-(3) - Observed that the back door frame is not sealed and there are sizable gaps
  • 6-202.16 - Exterior walls of the food establishment are not protecting the establishment from insects, rodents, or other animals.
  • 6-501.11 - Repeat Observed that the walls and outside walls of the facility are not maintained in good repair.
  • 6-501.111(C) - Critical Methods are not being used to control pests. Observed many flies in the back kitchen area.
  • 6-501.112 - Dead roaches were found on the premises in the electrical room. Also observed one live roach in that room.
  • 6-501.12(A) - Observed that the floors are in need of cleaning.
  • 7-207.11(A) - Critical Repeat Medicines that are not necessary for the health of employees are being stored in the establishment. Observed a vitamin tonic and pain relievers stored in dry storage areas.
July 07, 2009Routine1723Details / Comments
6-501.111(C) - Critical Methods are not being used to control pests. fliesJuly 07, 2009Routine10Details / Comments
  • 2-301.14(A)-(I) - Critical Repeat Observed that employees did not wash they hands before preparing and peeling potatoes.
  • 2-402.11(A) - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-202.15 - Critical Repeat The following food item(s) from damaged packaging were found offered for sale or service: Observed dented cans
  • 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed RAW clam over cook elbow pasta.
  • 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: items in the prep units under shelves.
  • 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths for the following activity: Observed wiping from moist but no sanitizing buckets were observed within the area the cook line.
  • 3-305.11(A)(3) - Repeat Food stored on the floor. Food in the walk-in freezer.
  • 3-501.13(A)-(D) - Repeat Observed the following food thawing using an improper method: Observed two sink vats of frozen/ thanwing fish in sink by WIC1
  • 3-501.16(A)(1) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: water fish(shrimp?) and chicken nuggets.
  • 4-502.14 - Repeat Mollusk shells were observed used more than once as serving containers. The CFM stated that they order these clam shells. Shells may not be reuse for food even if there are ordered.
  • 4-601.11(A) - Critical Repeat The following equipment/utensils were observed soiled to sight and touch: slicer, hobart unit, meat grinder.
  • 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: shelving.
  • 6-301.14 - Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
  • 6-501.11 - Repeat Observed that the broke floor tiles.
February 23, 2009Follow-up68Details / Comments
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to identify poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored, dispensed, used and disposed of according to Law.
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge was unable to explain the significance of the relationship between maintaining the time and temperature of potentially hazardous food items and the prevention of foodborne disease.
  • 2-301.14(A)-(I) - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
  • 2-401.11(A) - Critical A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed an employee eating and drinking off a prep table.
  • 2-402.11(A) - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-202.15 - Critical The following food item(s) from damaged packaging were found offered for sale or service: Observed dented cans of pudding on the tops and bottom seam
  • 3-203.12(A) - Critical Tags missing from the molluscan shellfish containers.
  • 3-203.12(B) - Critical Repeat The tags for the molluscan shellfish are not being retained for 90 days.
  • 3-301.11(B) - Corrected During Inspection Critical Repeat Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Observed employee using bare hands on Lo Mein before it was reheat but still in a ready to eat state. Observed employee using barehand contact to cut pastry.
  • 3-301.11(C) - Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Cups with not handles as scoops for dry bulk items.
  • 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw seafood, raw chicken over cooked meats, cooked ducks. Observed raw frozen seafood over smoothies mix in freezer.
  • 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken over raw beef.
  • 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: all refrigerators.
  • 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: observed small metal containers of white cystals and powders with no labels.
  • 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows: ice scoops.
  • 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity: Observed wiping from moist but no sanitizing buckets were observed within the area the cook line.
  • 3-305.11(A)(2) - Food stored in a location where it is subject to splash, dust or other contamination as follows: Observed that uncooked food in walkin refrigerator 1 may be contaminated by dust from the fan gaurds.
  • 3-305.11(A)(3) - Repeat Food stored on the floor. Food in the walk-in cooler.
  • 3-305.14 - Food is subject to environmental sources of contamination during preparation. Observed a speed rack of raw ducks hanging in the dry storage area with a dusty fan blowing on them.
  • 3-501.13(A)-(D) - Observed the following food thawing using an improper method: Observed two sink vats of frozen/ thanwing fish in sink by WIC1
  • 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: fried shrimp, teiyaki chicken, other buffets items listed in temperature.s
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat Sushi rice and sushi observed being maintained above 41F without use of time as a public health control.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: food in WIC 1
  • 3-501.19(A) - Critical Repeat The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s):
  • 4-202.16 - Milk crates and soda crates found used for the following purpose(s): shevling to elevate food and chemicals
  • 4-501.11(A) - Repeat The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less.
  • 4-501.11(B) - The door gaskets of the following unit(s) are damaged: WIC 1
  • 4-502.14 - Mollusk and/or crustacea shells were observed used more than once as serving containers.
  • 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: slicer, hobart unit, meat grinder.
  • 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: shelving.
  • 4-903.11(D) - Observed single service items stored on the floor of dry storage.
  • 4-904.11(A) - Plastic spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 4-904.11(B) - Repeat Unwrapped spoons were not stored soup station with the handles up.
  • 5-205.11(B) - The handwashing station at the kitchen is being used to clean wiping clothes.
  • 6-301.12(A) - Observed that paper towels were not provided at the bar handwashing sink.
  • 6-301.14 - Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
  • 6-501.11 - Observed that the broke floor tiles and door closer for WIC1 is not maintained in good repair.
  • 7-101.11 - Critical Observed that containers of poisonous and toxic materials do not bear have legible manufacturer's labels. Observed a spray container with thoses used for pesticides full with an unidentified liquid.
  • 7-207.11(A) - Critical Medicines that are not necessary for the health of employees are being stored in the establishment. Observed Tylenol pain reliever stored with seasoning,
  • 7-209.11 - Observed cell phone stored in such a way that they could contaminate the prep line.
February 06, 2009Routine1622Details / Comments
  • 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows - observed pork chops stored over pizza [yet to be cooked] and raw mussels over sauces in upright unit
  • 3-501.19(A) - Critical Repeat The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): sushi rolls
  • 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: ceramic plates
  • 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.
November 26, 2008Follow-up40Details / Comments
  • 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  • 3-203.12(B) - Critical The tags for the molluscan shellfish are not being retained for 90 days. Some mesh bags of clams in freezer were tagged other bags in another cooler were not tagged. CFM provided archived tags however they did not seem to correspond to product as dates observed were in Spring of '08
  • 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: baked potato during slicing
  • 3-302.11(A)(1) - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:- raw chicken was stored over rolls in cooler- chicken was stored over uncovered pizzas- covered sashimi found stored over avocado
  • 3-304.12(A)-(F) - Dispensing knife improperly stored at wok line refrigeration units.
  • 3-305.11(A)(3) - Bottled water at bar stored on the floor
  • 3-402.11(A) - Critical No documentation on site provided showing that sushi grade fish had been properly frozen to specified Code parameters
  • 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: fried flounder at 120F, Deep fried shrimp at 110F.
  • 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: vegetable in 3 Dr RI unit by wok station found at 49F
  • 3-501.19(A) - Corrected During Inspection Critical The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): SUSHI ROLLS, and VINEGAR TREATED RICE
  • 4-301.11 - A 3 Dr RI Unit by wok station found not currently operating as required to cold hold food at a temperature of 41F or less.
  • 4-501.11(A) - Stoppers not located at 3 C Sink where manual sanitizing to take place.
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: sample steel container not sanitized during warewashing unit rinse cycle
  • 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. Thermolabel was run through unit 5 times
  • 4-904.11(B) - Corrected During Inspection Unwrapped spoons near soup station were not stored with the handles up.
  • 6-301.14 - Observed that sign absent at restroom requiring food employees to wash their hands
November 21, 2008Critical Procedures97Details / Comments
No violation noted during this evaluation. December 21, 2007Follow-up00Details / Comments
No violation noted during this evaluation. December 20, 2007Follow-up00Details / Comments
- December 19, 2007Follow-up01Details / Comments
  • 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: In the walk in refrigerator observed raw chicken over fully cooked duck; In the reach in refrigerator observed raw shell eggs over sauce, AND raw shrimp over sauces.
  • 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Several dishes in the walk in refrigerators and reach in refrigerators were observed without covers.
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 OBSERVED BUCKETS OF RAW CHICKEN, SHELLSTOCK, BOXES OF SEAFOOD, BOXES OF RAW CHICKEN, BAGS OF RAW CHICKEN STORED ON THE FLOOR OF THE WALK IN REFRIGERATORS AND THE WALK IN FREEZER.
  • 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: In the prep sinks (seafood prep sink and prepared prep sinks) observed fully cooked packages of imitation crab (sink #1) and raw shrimp (sink #2 in seafood prep area) thawing in stagnant water.
  • 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: Chicken wings, 132f, fried chicken 132f holding at the fourth steam table where the hot water was tested at 142F.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED 12 RAW DUCKS BEING DRIED IN A DRY STORAGE AREA, BY USE OF A FAN BLOWING, PER THE CFM, THE DUCKS ARE LEFT OUT OVERNIGHT TO USE THIS PROCESS.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Observed that no bleach test kit was available for testing the bleach in the wiping cloth buckets and that no Quaternary ammonia test kit was available for testing the quat in the sanitize basin of the four-vat sink sanitize basin. The supplier was contacted during inspection and the test strips will be delivered this afternoon.
  • 4-602.11(A)(5) - Corrected During Inspection Critical Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. Observed utensils being placed at the buffet line which contained dried food debris on the surface of the utensil
  • 4-602.11(E)(1) - Corrected During Inspection Surfaces of the can opener blade was observed with an accumulation of food debris.
  • 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: The gaskets on the walk in refrigerator, the reach in refrigerators and the prep refrigerators were observed with an accumulation of grease and grime.
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: The equipment being sanitized at the heat sanitizing dish machine AND the sanitize basin, using quaternary ammonia which was tested at 50ppm
  • 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)
  • 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered. Both the grease barrel lid and the dumpster lids were observed uncovered.
  • 6-501.11 - Repeat Observed that the tiles along the wall near the dish machine are pitted and cracked and are not maintained in good repair.
  • 6-501.12(A) - Observed that the Walls near the 4 vat sink, under and behind the cookline are in need of cleaning.
  • 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the CHLORINE solution, used in the wiping cloth buckets was measured in excess of 100 ppm.
December 19, 2007Routine--Details / Comments
  • 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the bottom of the screen door.
  • 6-501.11 - Observed that the ceiling in the kitchen is bowed and leaking water onto the floor.
October 26, 2007Complaint--Details / Comments
No violation noted during this evaluation. September 25, 2007Complaint00Details / Comments
No violation noted during this evaluation. September 05, 2007Complaint00Details / Comments
No violation noted during this evaluation. September 05, 2007Complaint00Details / Comments
No violation noted during this evaluation. August 09, 2007Follow-up00Details / Comments
  • 3-202.15 - Critical Repeat The following food item(s) from damaged packaging were found offered for sale or service: A can of peaches, two dented and unlabeled cans, a can of green beans, can of pineapple.
  • 3-203.12(B) - Critical Repeat The tags for the molluscan shellfish are not being retained for 90 days. NOTE: PER CFM, THE SHELLSTOCK TAGS ARE STORED, HOWEVER THEY WERE NOT STORED IN A LOCATION ACCESSIBLE BY THE CFM FOR THE INSPECTOR TO VIEW
  • 3-302.11(A)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw fish stored in thawed and juicy raw chicken, observed raw beef over raw fish, observed raw chicken over raw fish. The following was observed in walk in refrigerators and reach in refrigerators.
  • 3-501.15(A)(1)-(7) - Repeat The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: BASED UPON OBSERVATIONS, CONVERSATIONS AND TEMPERATURES RANGING FROM 43f TO 52f, THE COOLING METHODS ARE NOT ADEQUATE FOR THE FOODS PROCESSED ON SITE. THESE FOODS INCLUDE EGGROLLS, DUMPLINGS, RICE, GROUND COOKED MEAT, ETC.)
  • 4-703.11(C) - Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. The quaternary ammonis sanitizer tested at 50ppm.
  • 5-205.15(B) - Repeat Plumbing connections under the sushi handsink piping are leaking and not connected.
  • 6-301.11 - Repeat Observed that hand soap was not provided at each handwashing sink.
  • 7-202.12(A)(1)-(4) - Critical Repeat The concentration of the CHLORINE SANITIZER solution was measured in excess of 200ppm.
July 28, 2007Follow-up53Details / Comments
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
  • 2-103.11(D) - Corrected During Inspection Minimal handwashing observed. During inspection observed one food employee wash hands and this was at the request of the inspector.
  • 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
  • 2-103.11(I) - Corrected During Inspection Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  • 2-103.11(K) - Corrected During Inspection Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
  • 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-202.15 - Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service: A can of peaches, two dented and unlabeled cans, a can of green beans, can of pineapple.
  • 3-203.12(A) - Critical Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.
  • 3-203.12(B) - Critical The tags for the molluscan shellfish are not being retained for 90 days. NOTE: PER CFM, THE SHELLSTOCK TAGS ARE STORED, HOWEVER THEY WERE NOT STORED IN A LOCATION ACCESSIBLE BY THE CFM FOR THE INSPECTOR TO VIEW
  • 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: OBSERVED A FOOD EMPLOYEE CRACK OPEN RAW OYSTERS USING BARE HANDS.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: oBSERVED RAW CHICKEN OVER DUMPLINGS, RAW FISH OVER VEGETABLES, RAW BEED OVER DUMPLINGS IN THE WALK IN REFRIGERATOR, RAW SALMON SUSHI STORED ON SAME PLATE AS THE FULLY COOKED, RTE SUSHI.
  • 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw fish stored in thawed and juicy raw chicken, observed raw beef over raw fish, observed raw chicken over raw fish. The following was observed in walk in refrigerators and reach in refrigerators.
  • 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED RAW CHICKEN IN THE WALK IN FREEZER NEAR THE SEAFOOD WALK IN WHICH WAS UNCOVERED.
  • 3-304.11(A)-(B) - Critical The following food item(s) were found stored in contact with soiled equipment or utensils: THE RAW OYSTERS BEING CRACKED UPON A ROCK AT THE SEAFOOD PREP SINK.
  • 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: BASED UPON OBSERVATIONS, CONVERSATIONS AND TEMPERATURES RANGING FROM 43f TO 52f, THE COOLING METHODS ARE NOT ADEQUATE FOR THE FOODS PROCESSED ON SITE. THESE FOODS INCLUDE EGGROLLS, DUMPLINGS, RICE, GROUND COOKED MEAT, ETC.)
  • 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Chicken wings at hot bar 114f, chicken at hot bar 117f, 119f, lobster bisque 117f, clam chowder 122f, egg drop soup 127f each in a steam pot (per the cfm, the electrical switch was tripped. NOTE: Since the cfm was able to discuss the time (under 2 hours), the cfm was allowed to reheat product to a minimum of 165F. Did not observe the reheat, but cfm was knowledgeable on the requirements for reheating for hot hold.
  • 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: california sushi 55f, salmon sushi 62f, mayonaise 75f, oysters 45f, all of the processed foods, raw foods and sauces in the processed food walk in refrigerator (temps ranged from 43F to 52f)
  • 3-603.11(B) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: UPON REVIEW OF THE MENU, OBSERVED THAT NO CONSUMER ADVISORY IS PRINTED ON MENU. HOWEVER, THE REMINDER IS POSTED AT SUSHI BAR. THE FOLLOWING WAS AGREED UPON, UNTIL A REPRINT OF THE MENU: POST A COPY OF THE MENU (LAMINATE) ON THE SNEEZE GUARD OF THE SUSHI BAR. IN ADDITION, PLACE AN ASTERICK ON EACH FOOD THAT IS SERVED RAW OR UNDERCOOKED (PER DISCUSSION WITH CFM INCLUDES SALMON, SALMON CAVIAR, RED SNAPPER AND TUNA.
  • 3-603.11(C) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:
  • 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: The hobart chopper and the meat slicer.
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: The hobart chopper, The meat slicer each near the seafood/protein walk in refrigerator.
  • 4-703.11(C) - Corrected During Inspection Critical Chemical sanitizer immersion time was not adequate for a pan being wash and rinsed by a food worker. Observed the food worker skip the sanitize step and walk back to a prep area with the pan after not sanitizing the pan.
  • 4-703.11(C) - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. The quaternary ammonis sanitizer tested at 50ppm.
  • 5-205.15(B) - Plumbing connections under the sushi handsink piping are leaking and not connected.
  • 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink.
  • 7-202.12(A)(1)-(4) - Critical Repeat The concentration of the CHLORINE SANITIZER solution was measured in excess of 200ppm.
July 27, 2007Critical Procedures187Details / Comments
  • 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered.
  • 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the edges of the door where the door seal should be located.
  • 6-501.11 - Observed that the floor tiles and the cove moulding behind the kitchen grill/wok stations and in the water heater closet are not maintained in good repair.
  • 6-501.12(A) - Observed that the floor tiles and cove moulding in the waterheater closet are in need of cleaning. In additon, cleaning is needed to remove the grease on the pipes which are located behind the fryers and grill stations.
  • 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine solution was measured in excess of 200 ppm.
February 22, 2007Complaint14Details / Comments
No violation noted during this evaluation. January 25, 2007Follow-up00Details / Comments
  • 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity that could contaminate the hands. During inspeciton, observed an employee sneeze and not immediately walk to the handsink to wash hands. The CFM on duty corrected the food service employee immediately and the employee washed hands.
  • 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 4-501.112(A) - Corrected During Inspection The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read 180F.
  • 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils being sanitized by the Hobart heat sanitizing machine.
January 12, 2007Critical Procedures31Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers, glasses of water, stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food, chicken and beef, stored over ready-to-eat (RTE) food in the reach-in refrigeration units.
  • 3-501.16B - Corrected During Inspection Critical Cooked chicken is 100F and is cold holding at improper temperatures.
  • 7-201.11B - Corrected During Inspection Critical Container of all-purpose cleaner is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 7-207.11B - Corrected During Inspection Critical Medicines are stored on a shelf above the food prep and service lines.
June 07, 2006Critical Procedures50Details / Comments
No violation noted during this evaluation. March 07, 2006Complaint00Details / Comments
  • 5-501.113B - Corrected During Inspection Repeat Outside refuse containers were uncovered.
  • 5-501.115 - Corrected During Inspection Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
February 21, 2006Complaint02Details / Comments
No violation noted during this evaluation. December 29, 2005Complaint00Details / Comments
  • 5-501.113B - Outside refuse container was uncovered.
  • 5-501.115 - Corrected During Inspection Trash and litter were observed adjacent to the refuse container outside the facility.
November 28, 2005Complaint02Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Bowls used to dispense the rice, sugar, salt, flour and corn starch.
  • 3-302.12 - Corrected During Inspection Unlabeled food container. Sugar
  • 3-303.12A - Corrected During Inspection Packaged cream is stored in direct contact with ice.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refrigerator and walk-in freezer.
  • 3-501.16B - Corrected During Inspection Critical Cream in a pan are 68F and cold holding at improper temperatures.
  • 3-603.11 - Corrected During Inspection Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: sushi, steak and beef.
  • 4-202.16 - The nonfood contact surface of the shelves are not designed or constructed to be easily cleanable. Saran wrap is used to line the shelves on food prep line.
  • 4-501.11A - The following equipment was observed in a state of disrepair and damaged: plastic containers.
  • 4-501.14 - The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice scoop, all shelves in kitchen, around mixer.
  • 4-904.11A - Straws were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 43.1-1-5F - The following item is intended for household use only and are not approved for use in a commercial food establishment:General Electric food processor.
  • 6-202.13B - Corrected During Inspection Insect control device is located over a 3-vat sink and near a hand sink in the kitchen where dead insects may be impelled or fall.
  • 6-303.11B - Inadequate lighting was noted in two reach-in refrigerators.
  • 6-303.11C - Inadequate lighting was noted in the exhaust hood.
  • 6-305.11B - Corrected During Inspection Lockers or other suitable facilities are not provided for employees clothing and other possessions. Coats are on a shelf with food.
  • 7-102.11 - Corrected During Inspection Critical Working container of bleach water is not properly labeled.
  • 7-201.11B - Corrected During Inspection Critical Containers of windex and bleach water are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Above container of sugar on shelf in waitress area.
  • 7-207.11B - Corrected During Inspection Critical Medicine is located on a shelf with equipment.
  • 7-209.11 - Corrected During Inspection Bottle of hand lotion is stored in such a way that it could contaminate equipment in a shelf.
November 14, 2005Routine615Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Bowls used to dispense the rice, sugar, salt, flour and corn starch.
  • 3-302.12 - Corrected During Inspection Unlabeled food container. Sugar
  • 3-303.12A - Corrected During Inspection Packaged cream is stored in direct contact with ice.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refrigerator and walk-in freezer.
  • 3-501.16B - Corrected During Inspection Critical Cream in a pan are 68F and cold holding at improper temperatures.
  • 3-603.11 - Corrected During Inspection Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: sushi, steak and beef.
  • 4-202.16 - The nonfood contact surface of the shelves are not designed or constructed to be easily cleanable. Saran wrap is used to line the shelves on food prep line.
  • 4-501.11A - The following equipment was observed in a state of disrepair and damaged: plastic containers.
  • 4-501.14 - The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice scoop, all shelves in kitchen, around mixer.
  • 4-904.11A - Straws were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 43.1-1-5F - The following item is intended for household use only and are not approved for use in a commercial food establishment:General Electric food processor.
  • 6-202.13B - Corrected During Inspection Insect control device is located over a 3-vat sink and near a hand sink in the kitchen where dead insects may be impelled or fall.
  • 6-303.11B - Inadequate lighting was noted in two reach-in refrigerators.
  • 6-303.11C - Inadequate lighting was noted in the exhaust hood.
  • 6-305.11B - Corrected During Inspection Lockers or other suitable facilities are not provided for employees clothing and other possessions. Coats are on a shelf with food.
  • 7-102.11 - Corrected During Inspection Critical Working container of bleach water is not properly labeled.
  • 7-201.11B - Corrected During Inspection Critical Containers of windex and bleach water are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Above container of sugar on shelf in waitress area.
  • 7-207.11B - Corrected During Inspection Critical Medicine is located on a shelf with equipment.
  • 7-209.11 - Corrected During Inspection Bottle of hand lotion is stored in such a way that it could contaminate equipment in a shelf.
November 14, 2005Routine615Details / Comments
No violation noted during this evaluation. November 07, 2005Complaint00Details / Comments

August 10, 2009 (Follow-up)


Violations: Comments:
The purpose of this visit was to conduct a follow-up inspection to determine compliance with the requirements of a Notice of Violation issued on July 28,2009.
The violations cited as repeat observations indicate noncompliance with the requirements of the Notice of Violation at the time of this inspection. The violation(s) was/were present at the beginning of the inspection and will require further enforcement action.
This inspection report and supporting documentation will be reviewed by the Health Department. You will be notified in writing of possible further enforcement action.

July 08, 2009 (Follow-up)


Violations: Comments:
The purpose of today's visit was to explain the report to the owner and follow-up with the walk in cooler. If there are any questions please contact the EHS inspector. Thank you.

July 07, 2009 (Routine)


Violations: Comments:
The purpose of today's visit was to conduct a routine inspection. If there are any questions please contact the EHS inspector.
Many of the violations are repeat violations. The CFM did not corrected any violations when asked. The EHS explained violations to the manager on duty and the manager stated that the owner was not at the facility and that the violations would be corrected at a later time when the owner was available. A follow will be conducted and the facility will be reviewed to for enforcement action.
Water heater is the same.
The facility is spilling an amount of grease into the refuse area.
Temp's cont'
lo mein- 147 HH
Meat loaf -129-133 HH
coconut shrimp is sauce- 151 HH
orange chicken - 128 HH
mashed potato - 161 HH
Sushi - 64 time but the time made was unknown
The report was typed the morning of 7/8/09

July 07, 2009 (Routine)


Violation: 6-501.111(C) - Critical Methods are not being used to control pests. flies
Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
Comments:
The purpose of today's visit was to conduct a complaint inspection. The EHS did observed wire brushes used for cleaning. The employees did wear gloves when need during the inspection. The EHS did observed flies in the kitchen. The pest issue of the complaint is confirmed. If there are any questions please contact the EHS inspector. Thank you.

February 23, 2009 (Follow-up)


Violations: Comments:
The purpose of today's visit was to conduct a follow-up inspection. The violations cited as repeat observations indicate noncompliance The violations were present at the beginning of the inspection and may require further enforcement action. This inspection report and supporting documentation will be reviewed by the Health Department. You will be notified in writing of possible further enforcement action. If there are any questions please contact the EHS inspector.

February 06, 2009 (Routine)


Violations: Comments:
The purpose of today's visit was to conduct a routine inspection. A follow-up is required. The walk in cooler unit is being repaired during inspection.
Hood: 6 months
Filter: weekly
grease trap: monthly
pest control: monthly
dish machine: passed
Temperatures continued
Sushi 3 different plates -53, 54, 53 plastic plates on ice
tomato chucked CH-39
Salmon Raw WIC1-48
Beef cooked WIC1-48
cooked duck WIC1-49
pasta noodles WIC1-50
scallops raw WIC1-48
chicken wings raw WIC1-47
raw Duck in dry storage-55
Chicken raw WIC2-40
Beef raw WIC2-39
shrimp prep-38
crab WIC3-37
Melon WIC3-38
chicken reachin-39
sushi salmon-38

November 26, 2008 (Follow-up)


Violations: Comments:
The purpose of today's violation was to evaluate the sanitizing function of the heat sanitizing warewashing unit after adjustment by facility's technician. The thermolabel surface temperature did not reach 160F based on the incomplete color change. For this reason additional servicing will be required at this time. In the interim, the facility can manually sanitize all food contact equipment and utensils in the compartment sink per the discussion held today.

November 21, 2008 (Critical Procedures)


Violations: Comments:
During the critical procedures inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Hot Water Heater: 500 000 BTUs
Dishwasher: heat sanitizing Hobart, not in compliance
Hood System: contractor serviced
Grease Trap:
Consumer Advisory: in compliance
Pest Control: Serviced regularly

December 21, 2007 (Follow-up)

Comments:
The purpose of this inspection is a follow-up to check on the repair of the heat sanitizing dish machine. The unit has been repaired and has been converted back to a heat sanitizer. The thermolable turned black on the first run. Thank you for your prompt attention to this matter. If you have any questions, please call 703-246-8442

December 20, 2007 (Follow-up)

Comments:
The purpose of this inspection is to follow-up on the repair of the dish machine. The unit has not yet been repaired, but is still sanitizing at 100ppm. The facility has test strips and can verify and monitor the sanitization until the repair is complete. However, the repair must be completed and the machine must be converted back to a heat sanitizing dish machine by tomorrow 12/21/ 2007 at 11:00am, as you are permitted with a Heat Sanitizing dish machine with the health department and equipment must operate as permitted or intended. When the repair is completed tonight, you may use the unit, as long as the thermolable has turned black and has been verified by the technician. Save any invoices or reports for inspector viewing at the follow-up tomorrow. Thank you.

December 19, 2007 (Follow-up)


Violation: -

Comments:
The purpose of this inspection is a follow-up to verify the conversion of the heat sanitizing dish machine to a chemical sanitizing dish machine, temporarily, until the repair of the unit is completed by the repair technician on 12/20/2007. The dish machine was tested, using the facility test strips provided by the technician who completed the conversion and gave to the above facility, and the unit is sanitizing at 100ppm. Thank you. A follow-up will be conducted on Thursday, December 20 to verify the repair of the dish machine to a heat sanitizing unit as permitted by the health department.

December 19, 2007 (Routine)


Violations: Comments:
Today’s inspection was to conduct a Critical Procedures inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
COMPLIANCE:
1. DISCONTINUE THE USE OF THE DISHMACHINE UNTIL THE REPAIR TO TEMPORARILY CONVERT THE DISH MACHINE TO A CHEMICAL SANITIZER IS COMPLETE AND A FOLLOW-UP INSPECTION VERIFIES THE REPAIR.
2. AFTER THE REPAIR FOR THE TEMPORARY CONVERSION FROM HEAT SANITIZER TO CHEMICAL SANITZER, A FOLLOW-UP INSPECTION MUST BE COMPLETED TO VERIFY THAT THE MACHINE HAS BEEN RESTORED TO A HEAT SANITIZER VIA THERMOLABLE TEST.
3. MEANWHILE, YOU MAY WASH AND RINSE THE UTENSILS USING THE DISH MACHINE, BUT YOU MUST THEN SANITIZE THE UTENSILS BY DIPPING THE UTENSILS FOR 15 SECONDS IN THE CHLORINE BLEACH (50-100 PPM) SANITIZE BASINS (TWO) PRIOR TO PLACING THE UTENSILS BACK INTO STORAGE.
4. ALSO, SINCE THE QUATERNARY AMM. SANITIZER DISPENSER WAS NOT DISPENSING QUAT AT 200PPM, A FOLLOW-UP INSPECTION SHALL BE COMPLETED WITHIN 24 HOURS TO CHECK ON THE REPAIR OF THIS QUAT DISPENSER. REMEMBER NOT TO MIX THE BLEACH SANITIZER IN WITH THE QUATERNARY AMMONIA SANITIZER. BLEACH WILL ONLY BE USED TEMPORARILY, UNTIL THE HEAT SANITIZER IS REPAIRED.
5. REMEMBER TO PREHEAT ALL STEAM WATER TO A MINIMUM OF 165f PRIOR TO PLACING FOOD AT THE BUFFET LINES.
6. A FOLLOW-UP WILL BE CONDUCTED WITH IN 24 HOURS TO CHECK ON THE REPAIR OF THE DISH MACHINE, THE QUATERNARY AMMONIA DISPENSER.
7. CONTINUE TO CORRECT AND MAINTAIN BOTH CRITICAL VIOLATIONS AND NONCRITICAL VIOLATIONS.
ADDITIONAL FOOD TEMPERATURES:
In the rice cooker, white rice 164f; In the walk in for protein, raw beef 40f, In the vegetable/salad walk in refrigerator; Octopus salad 43f AND crabmeat salad 42f At the 6-door prep cooler near cookline, Raw beef 39f, raw chicken39f, squid 39f; At the salad bar,raw shrimp 41, 40, 40F; RAW DUCK OBSERVED NEAR THE CAN STORAGE OUT SINCE LAST EVENING AND DRYING VIA A BLOWING FAN 50f.
OTHER OBSERVATIONS:
1. During inspection observed that the current permit is posted in a place where customers can view.
2. Per the CFM there have been no changes to the menu since the last inspection.
3. Sushi Chef observed wearing gloves, and the bamboo roll was covered in plastic wrap. Remember to wash hands in between glove changes and change gloves anytime the gloves become contaminated. Also, change the plastic wrap on the bamboo roll every 4 hours.
4. At inspector request, observed a food worker demonstrate proper procedure for handwashing
5. The CFM was knowledgeable of the reheat temperature of commercially processed foods for hot holding 165f.
6. The CFM was reminded to check the temperature of raw foods upon receipt from supplier. In addition, to inspect for dented cans, ice crystals on frozen foods, damaged boxes, etc. and separation of dented cans or damaged product from non-damaged products.
****INSPECTION TIME NOTED INDICATES THE TIME FOR INSPECTION ONLY AND NOT THE TIME USED TO TYPE THE REPORT
Hot water heater: NEWLY REPLACED: AO SMITH, MASTER FIT, BTR 500A 110, (ANSI, UL LISTED) 500,000BTU'S, w/Leg kit, Recovery rate of 484.84 (per label on waterheater)
Dishmachine: observed heat sanitizing; thermolabel turned black on first run.
Grease trap cleaning: monthly, Also, per cfm at the sushi bar an in floor grease trap is not used and is not cleaned. Check this grease trap and clean if necessary.
Vent hood cleaning: Per the cfm the filters are cleaned weekly Per CFM the Hood system is inspected every 6 months, sticker not available or readable..
Pest Control service: monthly per cfm, last inspection on December 13, 2007.
Consumer Advisory: applicable for raw oyster, raw clam, raw salmon and roe, raw red snapper and raw tuna. Note the facility is to maintain a reminder and disclosure at the raw bar for shellstock and at the sushi area. Also, remember to separate raw sushi from fully cooked sushi, by using separate plates.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

October 26, 2007 (Complaint)


Violations: Comments:
The purpose of this visit was to respond to a complaint received by our office on October 23, 2007, in which the complainant reported seeing a roach crawling on the floor. The CFM was aware of this complaint. Per CFM the October pest control invoivce could not be located. It was recommended that the pest control company be contacted for another treatment this week. During the inspection no live roaches were observed, however, 2 dead roaches were observed in the water heater closet. The CFM was directed to remove these roaches. Also, the September pest control invoices were observed.
Please fax me the pest control invoices for the October treatment.

September 25, 2007 (Complaint)

Comments:
The purpose of this visit was to respond to a complaint received in our office on September 24, 2007. The complainant reported eating in the establishment on September 21, 2007 and discovering a dead roach in their soup. The manager is not aware of the complaint. Investigated the facility for roaches and found one dead roach outside of the waterheater closet and and one dying roach on the wall by the sushi bar. The manager was directed to clean up these roaches. Also, the pest control receipts were observed.

September 05, 2007 (Complaint)

Comments:
The purpose of this visit was to respond to a complaint received by our office on August 31, 2007, in which the complainant reported an undercooked pork chop on the hot bar. The manager was aware of the complaint. Requested the facility to cook a pork chop. Temperatures were taken of the cooked pork chop in various areas, 152F, 154F, 156F and 149F. Based on my findings the complaint is not confirmed and therefore closed. However, I went over the importance of using a thermometer to obtain the temperature of cooked food.

September 05, 2007 (Complaint)

Comments:
The purpose of the visit was to respond to a complaint received by our office on August 31, 2007, in which the complainant reported a live roach in her baked clams. The manager was aware of this complaint and confirmed it. Per CFM the pest control company was contacted and treatment took place the day the live roach was observed. During the inspection no live roaches were observed, however 5 dead roaches in the water heater closet and 1 one dead roach behind the cook line were observed. The CFM was directed to remove these dead roaches. Also, invoices of pest control treatments were observed.

August 09, 2007 (Follow-up)

Comments:
The purpose of todays inspection is a follow-up to check on the correction of the remaining outstanding critical violations. All critical violations have been corrected and the facility is in substantial compliance. In addition, a letter from the supplier was provided to certify that the fish served as sushi in the facility is frozen for parasite destruction. Thank you. If you have any questions please call 703-246-8442

July 28, 2007 (Follow-up)


Violations: Comments:
The purpose of this inspection is a followup to a critical procedures inspection conducted on July 27, 2007. The following has been corrected:
* THE PROCESSED FOODS WALK IN HAS BEEN REPAIRED
*THE TWO HANDSINKS AND THE 2-VAT SINKS HAVE BEEN REPAIRED.
THE TEMPERATURE GAUGES ON THE HOBART DISH MACHINE WERE OBSERVED WORKING DURING AN INSPECTION BUT A CONVERSTATION WITH THE TECHNICIAN REVEALED THAT THE BEARINGS ARE NOT CONSISTENTLY WORKING AND THE GUAGES ARE GOING TO BE REPLACED. .
*THE QUATERNARY AMMONIA SANITIZER DISPENSER AT THE 4-VAT SINK SO THAT THE SANITIZER IS DISPENSING AT A CONCENTRATION OF 200PPM. REMEMBER TO FILL FROM THE PREADJUSTED TUBE TO FILL THE SINK.
THE CUT SHEETS FOR THE WATERHEATER WERE PROVIDED TO INSPECTOR DURING INSPECTION.
*A PEST CONTROL OPERATOR FOR AN INSPECTION NEAR THE WATERHEATER AND THE DISH MACHINE AS TWO ROACHES WERE OBSERVED DURING INSPECTION NEAR THESE AREAS.
8. CONTINUE TO WORK ON THE REMAINING UNCORRECTED CRITICAL VIOLATIONS AND MAINTAIN THE CRITICAL VIOLATIONS WHICH WERE CORRECTED DURING INSPECTION. A FOLLOW-UP IS SCHEDULED FOR AUGUST 9, 2007 TO CHECK ON THE CORRECTION OF THE ABOVE MENTIONED ITEMS.

July 27, 2007 (Critical Procedures)


Violations: Comments:
Today’s inspection was to conduct a Critical Procedures inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
COMPLIANCE:
A FOLLOW-UP WILL BE CONDUCTED ON MONDAY JULY 30 TO CHECK ON THE FOLLOWING REPAIRS OR COMPLIANCE:
1. REPAIR OF THE PROCESSED FOODS WALK IN
2. SHELLSTOCK TAGS FOR CLAMS AND OYSTERS FOR THE LAST 90 DAYS. ALSO, ATTACH A COPY OF THE SHELLSTOCK TAG TO THE RAW BAR.
3. REPAIR THE TWO HANDSINKS AND THE 2-VAT SINK WHICH WERE OBSERVED NOT IN PROPER WORKING ORDER.
4. REPAIR THE TEMPERATURE GAUGES ON THE HOBART DISH MACHINE.
5. REPAIR OR ADJUST THE QUATERNARY AMMONIA SANITIZER DISPENSER AT THE 4-VAT SINK SO THAT THE SANITIZER IS DISPENSING AT A CONCENTRATION OF 200PPM.
6. OBTAIN CUT SHEETS FOR THE WATERHEATER WHICH WAS INSTALLED RECENTLY AT THE FACILITY. REMEMBER TO NOT MAKE ANY EQUIPMENT CHANGES BEFORE YOU HAVE HEALTH DEPARTMENT APPROVAL.
7. CONTACT YOUR PEST CONTROL OPERATOR FOR AN INSPECTION NEAR THE WATERHEATER AND THE DISH MACHINE AS TWO ROACHES WERE OBSERVED DURING INSPECTION NEAR THESE AREAS. ALSO, SEAL THE SCREEN DOOR TO PREVENT FLIES AND OTHER INSECTS/PESTS FROM ENTERING THE FACILITY AS SEVERAL FLIES WERE NOTED IN THE FACILITY.
8. CONTINUE TO WORK ON THE REMAINING UNCORRECTED CRITICAL VIOLATIONS AND MAINTAIN THE CRITICAL VIOLATIONS WHICH WERE CORRECTED DURING INSPECTION. A FOLLOW-UP IS SCHEDULED FOR AUGUST 9, 2007 TO CHECK ON THE CORRECTION OF THE ABOVE MENTIONED ITEMS.
ADDITIONAL FOOD TEMPERATURES:
In the rice cookers fried rice 162f, white rice 178f; In the walk in for protein, raw beef 41f, raw chicken 59 (per cfm was just placed in walk in after being prepped), raw chicken 36f; At the sushi/grill, Hot hold whole roast 163f; In the vegetable/salad walk in refrigerator; Raw oysters 45f AND crabmeat salad 48f (Per cfm were prepped within 2 hours of the temperature), tomato cucumber salad 41f, Ham (deli, whole) 42f; At the 6-door prep cooler near cookline, Raw beef 39f, imitation crab 28f, celery/carrot salad 41f, Octopus 37f; At the salad bar, raw Oysters 62f (per cfm were prepped and placed at bar 1 hour prior), cooked and cubed ham 41f, Octopus 44f, crab salad 40f; The processed foods walk in refrigerator All foods ranged from 43f to 52f (Inspector requested that the entire contents of the walk in be discarded because the foods were stored over 6 hours in the improperly functioning walk-in. Per CFM, the repair was scheduled, however, the cfm was still storing foods in the walk in refrigerator. REMEMBER TO VOLUNTARILY DISCONTINUE THE USE OF A PIECE OF EQUIPMENT IF IT IS NOT FUNCTIONING PROPERLY. At Hot bar, meatloaf 152f, chicken wings ranged from 114 - 156f, chicken ranged from 119-186f, mussels 145f, Lo Mein Noodles 151f, White rice 167f, fried rice 175f; At Sushi bar, California sushi 55f, raw salmon sushi 62F (per sushi chef was made 1 hour prior) Requested that Sushi chef place in reach in refrigerator since there was a large quantity and encouraged to place out a few sushi at a time; In the reach in refrigerators, Mozzarella cheese 43f, scallops 43f, ham 41f, raw chicken 38f, raw beef 39f.
OTHER OBSERVATIONS:
1. During inspection observed that the current permit is posted in a place where customers can view.
2. Per the CFM there have been no changes to the menu since the last inspection.
3. Sushi Chef observed wearing gloves
4. At inspector request, observed a food worker demonstrate proper procedure for handwashing
5. The CFM was knowledgeable of the reheat temperature of commercially processed foods for hot holding 165f.
6. The CFM was reminded to check the temperature of raw foods upon receipt from supplier. In addition, to inspect for dented cans, ice crystals on frozen foods, damaged boxes, etc. and separation of dented cans or damaged product from non-damaged products.
****INSPECTION TIME NOTED INDICATES THE TIME FOR INSPECTION ONLY AND NOT THE TIME USED TO TYPE THE REPORT
Hot water heater: NEWLY REPLACED: AO SMITH, MASTER FIT, BTR 500A 110, (ANSI, UL LISTED) 500,000BTU'S, w/Leg kit, Recovery rate of 484.84 (per label on waterheater)
Dishmachine: observed heat sanitizing, Temperature gauges did not move on rinse and final rinse cycle but thermolabel turned black.
Grease trap cleaning: monthly, Also, per cfm at the sushi bar an in floor grease trap is not used and is not cleaned. Check this grease trap and clean if necessary.
Vent hood cleaning: Per the cfm the filters are cleaned weekly and the hood system #2 was observed with a due for cleaning date in 2006. Per CFM the Hood system is cleaned by staff every 6 months?
Pest Control service: monthly per cfm, last inspection on June 23, 2007. You are due for an inspection and you should contact your pest control operator to receive a treatment for roaches near the waterheater and the dishmachine.
Consumer Advisory: applicable for raw oyster, raw clam, raw salmon and roe, raw red snapper and raw tuna.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

February 22, 2007 (Complaint)


Violations: Comments:
The purpose of this inspection is a follow-up to a complaint received by our office on February 22, 2007, in which the complainant reported that a roach had been observed crawling along the wall near her booth at the above named facility. In addition, the complainant reported that a chemical odor was detected. The manager was not aware of the complaint, however, a second manager in the facility reported he was aware of the complaint and confirmed that the roach was spotted on the wall above a booth.
The following areas of the facility were inspected:
1. Along the piping under the sinks
2. Behind the fryers, cook stations, warmers and holding units
3. Under the fryers, cook stations, warmers and holding units
4. Under the water heater
5. Random moving of boxes in the dry storage area and under the shelving units
7. The dumpster area
8. The back door of the facility
9. In and around the booths in the customer seating area, including the booth identified by the 2nd manager as the booth where the complainant was seated.
10. Along cove moulding and ceiling tiles and walls throughout facility
11. Chemical storage area
During the inspection, I did not observe any live roaches and I did not observe any dead roaches. I did, however note the above violations during the inspection. Also, the manager provided copies of the pest inspection and treatment invoices for the last two years. The facility was last inspected by a Certified Pest Control Operator on February 6, 2007. The reported indicated that no live activity was noted.
In addition, the concentration of bleach sanitizing solution was tested in the wet wiping cloth bucket as the manager reported that the tables are sanitized between uses. The result of this test revealed that the concentration of bleach was above 200ppm. I could detect a bleach smell. The manager was informed of the proper concentration of water and bleach and the solution was corrected to a concentration of 50ppm.
Although, I did not observe any live or dead roaches in the facility, the complaint is confirmed because the 2nd manager in the facility confirmed the complaint. However, both managers do not remember a chemical or foul smell.
IMPORTANT: Contact your pest control company and fax a copy of the inspection to my attention within 10 days. Thank you. If you have any questions please call 703-246-2444.

January 25, 2007 (Follow-up)

Comments:
The purpose of this inspection is to check on the repair of the mechanical heat sanitizing warewashing machine which was discovered not working during a Critical Procedures Inspection conducted on January 12, 2007. The machine has been repaired and is sanitizing properly and turning the thermolabel black. Thank you. If you have any questions call 703-246-2444

January 12, 2007 (Critical Procedures)


Violations: Comments:
The purpose of this inspection is to conduct a critical procedures inspecton and a complaint inspection for a report of a possible food borne illness received by the health department on 1/11/07 and reportedly happened to the complainant on 1/9/07. Per the complainant two individuals ate at the above facility at 4:30 pm and one became ill at 5:30 am the next day and the other person named in the complaint could not be contacted as the phone will not accept calls from unidentified numbers. The report states a variety of foods were consumed. My inspection focused on the suspect meal items of green beans, fish, california sushi, spinach roll, chicken wings and stewed onions.
The owners were on site during the inspection. Both are certified food managers. The following items were found during inspection.
1. During my discussion with the Certified Food Manager I learned that the manager was not aware of the complaint and that the facility has not received any other food borne illness complaints or complaints of individuals suspecting an illness received by the above facility. During conversation with CFM, learned that the facility has not had any reported Illnesses from employees in the past three weeks. However, per the CFM, if an Reports he/she has diarrhea, vomiting, fever, cold, sore throat or flu
employee is not allowed to report to work.
2. Number of suspect items served on Date in question:
Since the facility is a buffet, the numbers of suspect food items consumed would be difficult to obtain. However, the following numbers were obtained from the CFM: On January 9, 2007, Two-hundred (200) Lunches were served; and, Seventy Five (75) dinner buffets were sold.
3. Ingredients of Suspect Foods: Are trade secrets and are included in note to file and on file with health department.
4. Source of Foods: Suppliers: The CFM states that food is received from Sysco on Mondays; Foods US Foods on Thursdays and that sometimes food is obtained from Restaurant Depot. Yesterday was the last shipment from US Foods.
5. Receiving Practices:Per CFM, temperatures are not obtained on foods received from suppliers because food comes in frozen. The cans are inspected for dents and placed separately from non-damaged cans. Observed that the dry storage unit was orderly and I did not see any dented cans. However, observed some bags of potatoes on floor and some boxes of dry food boxes.
6. Storage Practices: During inspection, observed that the following storage is in the facility. The facility has a salad walk-in for the storage of produce only. The facility has a second walk in refrigerators where the storage of proteins (meat, fish, poultry) are stored. The facility has a prep walk in for the storage of foods which are prepped and then cooked. The facility does not store leftovers; except occasionally, if leftovers are present, sometimes employees eat the leftovers at the close of business.
CROSS CONTAMINATION: During inspection, observed that raw chicken was stored over raw beef and shrimp in the protein walk in unit. Also, observed that raw, preseasoned chicken in prep walk in was stored over dumplings which were also prepped for cooking and stored in the prep walk in.
D
uring inspection, observed that the shell stock tags were properly stored and kept on shellstock bags in walk in unit.
7. Thawing: During inspection, observed that thawing of seafood was taking place in a prep sink under cold, running water. Also, observed thawing in the walk in protein unit of chicken.
8. Cooking of Raw Foods: Temperatures Monitored? The CFM was able to state the minimum cook temperatures, however, admitted that food temperatures were not often taken. Recommended that random and frequent food temperatures be taken during delivery, preparation, full cooking, hot and cold hold temperatures be taken on a daily basis. In addition, facility should log these temperatures and keep in facility.
Temperature Measuring Device accessible and calibrated? During the inspection, the CFM calibrated the probe thermometer using ice and water. The thermometer was reading 38F but was adjusted to correctly read at 32F.
9. Ready to Eat Preparation: Salad, raw vegetable prep.
During inspection, observed that the facility has several kitchens where prep of food takes place. The following kitchens are present: Salad/produce kitchen, protein kitchen (kitchen where seafood is prepped, thawed protein is placed on trays for further thaw until being moved to prep kitchen, prep (foods prepped for cooking and seasoned meats), Sushi kitchen. Observed fresh bananas being cut. Food service worker was observed wearing gloves and using a clean prep table which is only used for produce. Each kitchen also has separate 2 and 3 vat sinks which are used for only that kitchen.
10. Hot and Cold Holding Equipment: Observed proper hot hold and cold hold temps at facility. See inspection report for further information. Also, the CFM was knowledgeable on the “Danger Zone” temperatures.
11. Cooling Practices: During inspection, observed cooked macaroni noodles cooling in an oblong container. CFM was knowledgeable on the proper cooling method.
Cooling and reheating: The facility does not reheat foods per the CFM. If an item falls out of temperature or is left over, the food is discarded or given to employees.
12. Reheating for Hot Holding: The facility does not keep leftovers and does not reheat foods.
13. Date Marking Practices: During inspection, did not observe leftovers. Per the CFM, if anything is left at close of business the facility discards or gives to employees.
14. Evaluate Food Handlers( hand washing frequency, gloves, bare hand
contact, personal hygiene.): During inspection observed three (5) employees wash hands. Observed Sushi Chef wash hands and place on gloves when preparing sushi. Later, observed the Sushi Chef wash hands again and place on new gloves.
Also, during inspection, observed a food service employee sneeze. The employee did not walk toward a handsink. The CFM stopped employee and the employee then washed hands.
Reported Illnesses in last three weeks:
Per the CFM, no employee illnesses have been reported in the last three weeks.
And during inspection, observed employees wearing gloves and using tongs. It did not appear that any employees had cuts, open sores or lesions on hands or arms.
15. Evaluation of # of People Who Make Food Items:
Names: A food service employee was observed prepping Blue crab in the protein kitchen. He was wearing heavy duty gloves. He did not multi task. His assignment was the protein kitchen. Observed washing hands once.
A food service employee was observed working in the produce kitchen. She was slicing bananas and was observed wearing gloves.
16. Evaluation of Warewashing: During inspection, it was observed that the Hobart Heat sanitizing warewashing machine was not operating properly as it did not turn the thermolabel black. The repair person was called and the machine was converted to chemical sanitization. Observed and tested at 50ppm chlorine. The facility was temporarily switched to the Manual Wash, Rinse and Sanitize method using the Four (4) vat sink. Sanitize sink tested at 50ppm chlorine
In the sanitizing buckets observed and tested, using my test strips, 100 ppm chlorine, in sanitizing buckets. However, wet wiping cloths were observed on counters outside the buckets. The CFM was notified and the cloths were placed in the sanitizer.
The utensils were observed stacked and dry in a clean manner.
Based on the above report, and without a lab confirmation, the complaint cannot be confirmed. The investigation is closed. However, I am leaving information with the facility concerning non-critical violations found during inspection. In addition, pay attention to the critical items found in the critical procedures inspection report. Thank you. A FOLLOW-UP INSPECTION WILL BE CONDUCTED ON TUESDAY, JANUARY 16, 2007 TO CHECK ON THE REPAIR OF THE HOBART HEAT SANITIZING MACHINE. CONTINUE TO TEST SANTIZER STRENGTH USING TEST STRIPS LEFT FROM REPAIR COMPANY.
CONSUMER ADVISORY: applicable and noted, however mark the platters which contain the raw sushi.
WATER HEATER: AO SMITH, BTR500A 11G, 500,000 BTU'S, 484.84 GPH
GREASE TRAPS: X2; CLEANED EVERY MONTH
PEST CONTROL: MONTHLY, NO ACTIVITY NOTED DURING INSPECTION
HOOD: CLEANED EVERY 6 MONTHS AND THE FILTERS CLEANED EVERY MONTH
If you have any questions call the Health Department at 703-246-2444. Thank you.


.

June 07, 2006 (Critical Procedures)


Violations: Comments:
This is a critical procedures inspection. A pest control company treats once a month. The grease trap is cleaned out once a month. Dish machine: wash 160F, rinse 180F.

March 07, 2006 (Complaint)

Comments:
This is a complaint inspection regarding a dirty kitchen and no food handlers washing their hands.
The kitchen was being cleaned after lunch when I arrived. I observed a food handler wash his hands while I was in the kitchen. There are signs above the hand sinks in the kitchen and restrooms which require the food handlers to wash their hands frequently.

February 21, 2006 (Complaint)


Violations: Comments:
This is a complaint inspection regarding the dumpster overflowing and rat activity.
The dumpsters were not overflowing; however, there was trash and food on the ground around the dumpsters. The trash is picked up 4 times a week. Three bait boxes are placed in back of the building by the dumpsters. No rodent burrows were observed in the grass area behind the parking lot. There is a fence at the end of the grass area that separates the restaurant and housing area.

December 29, 2005 (Complaint)

Comments:
The purpose of this visit is to conduct a complaint investigation for a report of a possible foodborne illness received on 12/29/05. Thirteen people ate at 5:00 p.m. on 12/24/05, and all 13 fell ill approximately 12 hours later. The report states a variety of foods were eaten; 4 hot bars and 2 cold bars are in the restaurant, and one cold bar is desserts only. The customers eat from these bars.
The owners are on site at all times, with a manager who works the cash register. One of the owners goes daily to a restaurant supply company and returns with foods for the next day. Other food deliveries are received twice a week. The owner does not take food temperatures upon receiving them. All of the foods for the hot bars are prepared throughout the day, as needed, to replenish the pans of foods. The left-over foods are discarded at the end of the night.
The owners informed me the complainant called them yesterday and reported the illnesses. Per the owners, none of the food handlers have been ill or have had cuts on their hands. Eight food handlers prepare food in the kitchen. Per the owners, approximately 300 people ate on 12/24/05 in the evening; no other reports of illness have been received.
Employee Health Policy:
1 A verbal policy is in effect
2 Employees are required to report illnesses
3 Reporting of illnesses is explained to new employees when hired
4 Owners were not aware of the reporting requirements for employees
5 Conditional employees are not asked if they are ill during an interview
6 Owners were not aware of the questions to ask ill employees
7 Owners notify the manager if an employee is ill
8 Owners were not aware of the history of exposure of an employee
9 Owners allow an ill employee back to work when he is well

November 28, 2005 (Complaint)


Violations: Comments:
This is a complaint inspection regarding a rodent seen around the dumpster area. The complainant arrived while I was looking at the area and the employees were discarding the oyster containers. No rodent burrows were observed in the area.

November 14, 2005 (Routine)


Violations: Comments:
This is a routine inspection. A pest control company treats once a month. Dish machine is sanitizing at 182F.

November 14, 2005 (Routine)


Violations: Comments:
This is a routine inspection. A pest control company treats once a month. Dish machine is sanitizing at 182F.

November 07, 2005 (Complaint)

Comments:
This is a complaint inspection regarding no hot water in the ladies restroom. There was hot water today. Per the owner, there has always been hot water in the restrooms and the establishment.

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