Kentucky Fried Chicken #Y346092, 160 - 5890 Kingstowne Center, Alexandria, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Kentucky Fried Chicken #Y346092
Address: 160 - 5890 Kingstowne Center, Alexandria, Virginia
Total inspections: 24
Last inspection: Sep 2, 2009

Restaurant representatives - add corrected or new information about Kentucky Fried Chicken #Y346092, 160 - 5890 Kingstowne Center, Alexandria, VA »


Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

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: five pieces of chicken stored in the service case dividing the kitchen and the front counter service area;September 02, 2009Risk Factor Assessment10Details / Comments
  • 3-301.11(C) - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Observed a bowl used as a scoop
  • 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: cut tomatoes 45F
  • 4-501.11(B) - The door gaskets of the following unit(s) are the prep cooler near the prep unit.
  • 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: The gaskets on the walk in ref and reachin refrigerators
  • 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils being sanitized at the three vat sink.
  • 4-703.11(C) - Corrected During Inspection Critical Chemical sanitizer immersion time was not adequate for Quaternary ammonia sanitizing solution in the three vat sink
  • 6-501.11 - Observed that the is not maintained in good repair. The door of the walk in refrigerator is pulling apart. Also, the handle is missing and or damaged.
  • 6-501.114(B) - Observed an accumulation of litter on the premises.
  • 6-501.12(A) - Observed that the following areas are in need of cleaning. The floors, walls, and under equipment throughout the facility
  • 6-501.18 - Observed that handwashing sinks are unclean and are not being maintained.
April 13, 2009Routine37Details / Comments
  • 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 HELD OVER BISCUITS AND BUNS IN THE WALK IN FREEZER
  • 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: The foods being held in the prep unit refrigerator #1.
August 01, 2008Critical Procedures20Details / Comments
No violation noted during this evaluation. January 15, 2008Follow-up00Details / Comments
  • 4-204.112(A) - The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit:
  • 4-501.11(A) - The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized: THE COUNTER SURROUNDING THE DRIVE THROUGH ICEMACHINE/DRINK STATION IS OBSERVED WITH HOLDS AND CHIPPED CONTERTOP
  • 4-904.11(C) - Corrected During Inspection Unwrapped single-service items were provided at the consumer self-service counter. THE LIDS ON THE CUSTOMER SELF SERVICE AREA NEAR THE SERVICE LINE WERE FACING WITH THE FOOD CONTACT SURFACE UP.
  • 5-402.11(A) - Critical A direct connection exists between the drain line of the ICE MACHINES AT THE BACK AND AT THE DRIVE THRU AREA and the sewer system. THE DRAIN PIPE FROM THE ICE MACI=HINES ARE EXTENDED INTO THE DRAIN.
January 02, 2008Routine13Details / Comments
No violation noted during this evaluation. September 28, 2007Complaint00Details / Comments
7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the Quaternary sanitizer solution was measured in excess of 200ppm.July 03, 2007Critical Procedures10Details / Comments
  • 2-103.11(D) - Repeat Poor handwashing procedures observed.
  • 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  • 2-301.12(A)-(B) - Corrected During Inspection Critical Repeat Improper handwashing procedures observed.
  • 3-301.11(C) - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed bowls being used ot dispense bulk food.
  • 3-305.11(A)(3) - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.
  • 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: 1) Can opener
  • 4-602.11(E)(4) - Corrected During Inspection Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
January 05, 2007Critical Procedures16Details / Comments
  • 2-103.11(D) - Poor handwashing procedures observed.
  • 2-103.11(F) - Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
  • 2-301.12(A)-(B) - Corrected During Inspection Critical Improper handwashing procedures observed.
  • 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.
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Tomatoes (45F) cold holding at improper temperatures.
  • 5-205.11(A) - The handwashing facility located in the back is blocked, preventing access by employees for easy handwashing.
December 05, 2006Complaint34Details / Comments
  • 2-103.11(D) - Poor handwashing procedures observed.
  • 2-103.11(F) - Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
  • 2-301.12(A)-(B) - Corrected During Inspection Critical Improper handwashing procedures observed.
  • 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.
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Tomatoes (45F) cold holding at improper temperatures.
  • 5-205.11(A) - The handwashing facility located in the back is blocked, preventing access by employees for easy handwashing.
December 05, 2006Critical Procedures34Details / Comments
2-401.11(A) - Critical Observed foodservice employee eating off the service line.September 07, 2006Complaint10Details / Comments
  • 2-103.11D - Poor handwashing procedures observed.
  • 2-301.14A - 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 which may have contaminated his/her hands. Observed no handwashing in between glove changes.
  • 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor.
  • 3-501.16B - Corrected During Inspection Critical Chicken (44F) cold holding at improper temperatures.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1) Utensils in storage
  • 4-602.11E - Repeat Surfaces of the following was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris:1) Can opener,2) Interior of the ice machine.
July 27, 2006Critical Procedures33Details / Comments
  • 2-401.11A - Critical Observed partially consumed bottle of water lying on its side, on wire shelving directly over food prep table; also observed partially consumed package of non-facility food on prep table.
  • 3-304.12 - Plastic bowl observed in rice bulk container for dispensing; In-use utensils improperly stored between use.
  • 4-501.11B - The door gasket of the left door, upper corner of window LP refrig. was torn/missing.
  • 4-501.12 - The cutting board leaning at the prep sink was observed overly stained, heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-602.11E - Surfaces of the inside surfaces of ice machine were observed soiled with accumulations of grime and mold.
  • 4-903.11B - Single-service food containers were observed stored with the food-contact surface facing upward and/or outward on back storage shelving.
  • 5-103.11B - Critical Found no hot water available at beginning of inspection at handsinks, service sink.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees --at handsink in kitchen, andf at women's rest room handsink.
  • 6-303.11C - Inadequate lighting was noted at the cookline where light bulb was observed not working under hood.
  • 6-305.11B - Personal item(s) observed stored hanging on shelving at back corner over foods such as packaged bread.
  • 6-501.11 - Physical structure found not maintained in good repair near 3-comp.sink where floor tile missing.
  • 6-501.12A - Repeat Physical structure noted in need of cleaning:1. flooring wet and with grease throughout;2. mold accumulated on caullking at 3-comp.sink.
May 15, 2006Routine210Details / Comments
6-501.111C - Critical Ants observed on shelving next to hand sink.October 11, 2005Routine10Details / Comments
6-501.111C - Critical Ants observed on shelving next to hand sink.October 11, 2005Routine10Details / Comments
  • 3-501.16A - Corrected During Inspection Critical Chicken observed hot holding at 135F.
  • 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. all equipment2. gaskets3. interior of all units4. exterior of all units5. ALL surfaces.
  • 6-501.12A - The following observed in need of cleaning:1. floors2. walls3. ceiling4. under equipment5. floor/wall junctures
  • 7-102.11 - Corrected During Inspection Critical Sanitizing solution buckets observed not properly labeled.
September 29, 2005Critical Procedures41Details / Comments
No violation noted during this evaluation. March 07, 2005Complaint00Details / Comments
  • 2-301.14A - Critical Observed no handwashing in between glove changes.
  • 4-204.112B - There was no temperature measuring device located in the reachin units.
  • 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Food containers.
  • 4-501.11B - Repeat The door gasket of the walkin unit is damaged.
  • 4-501.12 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1) Interior of ice machine,2) Can opener.
  • 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1) Exterior of walkin unit,2) Interior of walkin unit,3) Shelving in the food prep area,4) Exterior of equipment,5) Interior of reachin units,6) Gaskets on the reachin units,7) Ventilatoin hood filters.
  • 4-901.11A - Repeat Food containers were found stacked while wet after cleaning and chemical sanitization.
  • 5-501.113B - Repeat Outside refuse container was uncovered.
  • 5-501.114 - Repeat The refuse container used to store refuse/recyclables has no drain plug.
  • 5-501.115 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
  • 6-501.11 - Repeat The following is not maintained in good repair:1) Caulking along three compartment sink,2) Floor in the walkin unit.
  • 6-501.12A - Repeat The following noted in need of cleaning:1) Caulking along three compartment sink,2) Floor drains,3) Walls in the food prep area,4) Floor/wall junctures underneath and behind equipment and shelving.
  • 6-501.14A - Repeat Intake and exhaust air ducts are not being cleaned.
March 07, 2005Routine212Details / Comments
  • 5-501.114 - The refuse container used to store refuse/recyclables has no drain plug.
  • 6-301.12A - Observed that no paper towels were available for handsink in the front food prep area.
  • 3-501.16B - Critical Coleslaw (44F, 45F) cold holding at improper temperatures.
  • 5-501.113B - Repeat Outside refuse container was uncovered.
  • 4-901.11A - Food containers were found stacked while wet after cleaning and chemical sanitization.
  • 6-501.12A - Repeat The following areas noted in need of cleaning:1) Walls around BBQ prep area,2) Floor drains.
  • 3-304.15A - Single-use gloves saved for reuse.
  • 2-301.12A - Critical Improper handwashing procedures observed.
  • 4-501.11B - The door gasket of the walkin unit is damaged.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 4-602.13 - The nonfood contact surface of the following items had accumulations of grime and debris:1) Exterior of walkin unit,2) Interior of walkin unit,3) Interior of hot holding unit,4) Tops of equipment,5) Reachin unit gaskets,6) Exterior of equipment.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch:1) Containers in storage,2) Ventilation hood filters,3) Interior of ice machine,4) Soda nozzles.
  • 3-301.11C - Observed bowls being used to dispense food.
  • 4-501.11A - The following was observed in a state of disrepair and damaged:1) Food containers.
  • 6-501.16 - Mops and brooms not hung up to air dry.
  • 6-501.14A - Intake and exhaust air ducts are not being cleaned.
  • 6-501.11 - Repeat The following is not maintained in good repair:1) Caulking along the three compartment sink,2) Floor tiles throughout facility,3) Floor in the walkin freezer.
November 15, 2004Routine314Details / Comments
No violation noted during this evaluation. November 15, 2004Complaint00Details / Comments
  • 6-501.11 - Repeat Found some floor tiles missing and filled with water.
  • 3-305.11A3 - Found food stored on the floor and/or food stored less than 6" above the floo in the WI where raw chicken is stored.
  • 6-305.11B - Observed personal items hanging on wire shelving in back corner area over the rice bin.
  • 3-304.12 - Found cups stored with handles in the food in cinnamon and in rice bins.
  • 6-501.12A - Repeat Areas in need of cleaning include:1. WI storing raw chicken, doors, inside and out, and door handle;2. floor of WI storing raw chicken found wet and should be dried after each cleaning; 3. Delfield RI found with food debris and grease on door;4. floor of office found with dirt, especially around edges.
  • 6-501.18 - Found handsink at back area, outside WI storing raw chicken, with water that would not become cooler than 122F, and thus, too hot to adequately wash hands.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  • 4-903.11A - Repeat Observed some single-service containers facing upward, at taco/burrito stations.
  • 3-501.16A - Critical Repeat Found one fried chicken at 127F, in front hot-holding case, hot holding at improper temperatures.
October 06, 2004Routine18Details / Comments
  • 5-501.113B - Repeat The lids of the cardboard receptacle were found missing.
  • 4-201.11 - Henny penny warming unit is currently being used as a storage cabinet behind the front service line.
  • 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration in two sanitizing/wiping cloth buckets in the prep area.
  • 6-501.11 - Floor tiles were observed missing by the walk-in freezer at the back of the establishment.
  • 4-204.113 - The data plate on the hot water heater was not legible.
August 13, 2003Routine14Details / Comments
  • 5-205.15B - Critical The wall-mounted Ariston model GL25 that uses 1.5kW of electricity to generate 6 gallons of hot water per hour, has its pressure relief valve plumbed into handsink basin.
  • 4-903.11A - There are plastic single-use trays left on floor on front line.
  • 6-501.12A - The floor behind the Henny Penny hot hold on the frontline is unclean with food particles and debris.
  • 3-304.14B2 - There are wet-wiping cloths left on counter top.
  • 4-202.16 - There is a flattened cardboard box beneath TV set mounted above taco prep station by manager's office.
  • 3-305.11A1 - There is a bulk-container of rice stored under drain board where sanitized equipment dries.
  • 3-501.16A - Critical There are chicken strips in hot-hold next to handsink on prep line that are at 122F. CORRECTED.
  • 4-501.11A - The front cover of the ice machine is falling down.
  • 4-602.13 - The following non-food contact equipment is observed unclean with debris:1. The shelving in the kitchen with shortening on it next to the fryers is unclean with food debris. 2. The interior ceiling of the Amana commercial microwave across from the manager's office is unclean with debris.
  • 5-501.113B - The side doors and lids of the dumpster are left open.
January 27, 2003Routine28Details / Comments
  • 6-202.15 -
  • 5-501.11 -
  • 4-501.11B -
  • 6-501.11 -
  • 4-402.11B - 1. Prep table not seal to wall or on casters2. Prep sink not seal to wall3. Caulking between the hot holding unit and cold holding unit -cracked and damaged
  • 4-502.11C - Broken door thermometer on the two door freezer unit
  • 4-602.11A - Critical Gasket to hot holding units and cooking units - observed with build up
  • 6-303.11C - Lighting in the food preparation area less than 50 foot candle lighting
  • 5-205.15B - Drain under fountain drink machine - soiled with food and other build up
January 03, 2003Other18Details / Comments

September 02, 2009 (Risk Factor Assessment)


Violation: 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: five pieces of chicken stored in the service case dividing the kitchen and the front counter service area;
Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
Comments:
The purpose of this visit is a critical procedure inspection in response to a complaint of a foodborne illness.
TEMPERATURES CONTINUED:
GROUND BEEF 176f,, CHICKEN BURRITO 154f, BARBEQUE CHICKEN 178f, PULLED CHICKEN 174f; RICE 178f IN THE HOT HOLD STEAM NEAR THE DRIVE THRU (HOT HOLDING,
If you have any questions, please call 703-246-8442

April 13, 2009 (Routine)


Violations: Comments:
The purpose of this visit is a routine inspection. All critical violations were corrected during today's inspection
Please note the additional food temperatures taken during ins[ection;
At the steam station: corn,196F, mashed potatoes 161F, baked beans 160F
In the Henny Penny cases, fried chicken 160F, fried chicken leg 160F, Macaroni and cheese 155F, mashed potatos 148F
Hot water heater: State sandblaster, SBS 75 76 NE, which uses 75,100 BTU's to produce 72.82 gph
Dishmachine: n/a
Grease trap cleaning: cleaned every 1.5 months and is located outside the building.
Vent hood cleaning: Last cleaned October 08, filters are cleaned every two weeks
Pest Control service:Last inspection on march/08, No pests observed during inspeciton
Consumer Advisory:n/a
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.

August 01, 2008 (Critical Procedures)


Violations: Comments:
The purpose of this visit was to conduct a potential foodborne illness investigation. A critical procedures evaluation was conducted in conjunction with the FBI Investigation.
ADDITIONAL FOOD TEMP: OB REHEAT STEAK IN THERMOLIZER WITHIN 30 MINUTES: 188F
FAX A COPY OF THE REPAIR OF THE DELFIELD LOW BOY REACH IN NEAR THE DRIVE THRU AND THE PREP UNIT (TOP MOTOR AND BOTTOM MOTOR) FOR THE TACO/CHALUPA, TO MY ATTENTION, AT THE HEALTH DEPARTMENT WITHIN 10 DAYS. THANK YOU. IF YOU HAVE ANY QUESTIONS, PLEASE CALL 703-246-8442

January 15, 2008 (Follow-up)

Comments:
The purpose of this visit is a follow-up to check on the airgap below the icemachine at the drive thru window. The airgap has been created and the facility is in compliance. Thank you.

January 02, 2008 (Routine)


Violations: Comments:
THIS IS A ROUTINE INSPECTION. THANK YOU FOR ACCOMPANYING ME ON THE INSPECTION.
KAY BRAND QUAT SANITIZER AT 400PPM, NEW APPROVED SANITIZER.
Hot water heater: State sandblaster, SBS 75 76 NE, which uses 75,100 BTU's to produce 72.82 gph
Dishmachine: n/a
Grease trap cleaning: cleaned every three months and is located outside the building.
Vent hood cleaning: Last cleaned 4.30/07, filters are cleaned monthly
Pest Control service:Last inspection on 6/12/07
Consumer Advisory:n/a
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.

September 28, 2007 (Complaint)

Comments:
The purpose of this visit is to investigate a complaint of a food employee handling a tissue and wiping nose with tissue and not washing hands after handling the tissue. The manager was unaware of the complait. During visit, I did not observe the above behavior, however, during a discussion with the manager it was agreed that manager would talk with employees about proper handwash procedures. Written information, concerning handwashing procedures, was left with the manager. The complaint cannot be confirmed and is closed. If you have any questions, please call 703-246-8442.

July 03, 2007 (Critical Procedures)


Violation: 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the Quaternary sanitizer solution was measured in excess of 200ppm.
Maintain the concentration of the quaternary sanitizer at 200ppm.
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. Fax a copy of the next pest control report, to my attention within 10 days as, during inspection an ant was observed on a wall.
ADDITIONAL FOOD TEMPERATURES: HOT BOX CHICKEN 185f, 150f, 169f: WALK IN RAW CHICKEN, 41f 40f, 41f. cully cooked pulled chicken in the walk in refrigerator 39F, 40F.
ADDITIONAL OBSERVATIONS:
During the inspection of this establishment it was noted that management was aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Sanitizer for 3-vat sink was corrected to 200ppm quaternary ammonia., Wet wiping cloth bucket was corrected to 200 ppm quaternary ammonia.
During inspection observed that the current permit is posted in a place where customers can view.
Facility uses 4 day date marking and hourly datemarking. Thawing is in the walk in refrigerator. Observed 4 employees wash hands and change gloves during inspection. Also, employees handling ready to eat foods using gloves, tongs and deli tissue. During conversation learned that facility cools chicken by pulling chicken off bone and preporportioning the product into small quantities. The cooled chicken 40F, 39F was observed in the walk in refrigerator.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: State sandblaster, SBS 75 76 NE, which uses 75,100 BTU's to produce 72.82 gph
Dishmachine: n/a
Grease trap cleaning: cleaned every three months and is located outside the building.
Vent hood cleaning: Last cleaned 4.30/07, filters are cleaned monthly
Pest Control service:Last inspection on 6/12/07
Consumer Advisory:n/a
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.

January 05, 2007 (Critical Procedures)


Violations: Comments:
The purpose of this visit was to conduct a potential foodborne illness investigation. A critical procedures evaluation was conducted in conjunction with the FBI Investigation.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, fever and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 135F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-135F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
BOTTOM SHELF – 165F Raw Poultry
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
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 and warms 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.
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
COOLING:
Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-2444.
**REPEAT OBSERVATIONS WILL RESULT IN ENFORCEMENT ACTION BEING TAKEN**

December 05, 2006 (Complaint)


Violations: Comments:
This inspection is the result of a foodborne illness complaint recieved December 5, 2006. The complainant had eaten a taco on November 25th and a Nacho Supreme on November 26th. They then became ill on November 27th with vomiting and diarrhea. A foodborne illness investigation was conducted on December 5th in conjunction with a Critical Procedures Evaluation.
The manager was not aware of the complaint at the time of the inspection. The manager also stated that there have been no ill employees for the past three weeks. Observed no employee health policy in effect at the time of the inspection with the exception of a verbal policy that was not descriptive. The following
Both suspect food items contain beef, cheese, and tomatoes. The beef is precooked and recieved fresh from McLean Foodservice. The beef is stored in the walkin cooler at around 39F. It is then taken and heated up to around 191F. After being reheated, it is then placed in a hot holding unit for no longer than 4 hours at around 191F. It is then taken out of the hot hold unit and held on the service lines at 195F and 186F while it is being prepped for service. Any leftovers are rapidly cooled down by placing in a seperate bag and placed in an ice bath which is then placed in the walkin cooler. Observed the cheese and tomatoes being held in the walkin cooler at 39F and 38F respectively until taken out and placed on the service line. Cheese on the service line was held at 43F and 42F. Tomatoes on the service line were held at 45F and 39F. The 45F tomatoes were discarded. Recommend checking temperatures every two hours.
Observed improper handwashing in between glove changes. Employees need to wash with soap and water for at least 20 seconds. Observed back handsink to be blocked off as well.
Observed proper sanitization procedures being followed. Observed no evidence at this time that would support or deny that this facility is the source of the foodborne illness.

December 05, 2006 (Critical Procedures)


Violations: Comments:
The purpose of this visit was to conduct a foodborne illness investigation. A critical procedures inspection was conducted in conjunction with the investigation. For further information please see the foodborne illness investigation for the same date.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, fever and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 135F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-135F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
BOTTOM SHELF – 165F Raw Poultry
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
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 and warms 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.
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
COOLING:
Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-2444.
**REPEAT OBSERVATIONS WILL RESULT IN ENFORCEMENT ACTION BEING TAKEN**

September 07, 2006 (Complaint)


Violation: 2-401.11(A) - Critical Observed foodservice employee eating off the service line.
Employees shall eat in designated areas seperate from the food prep area.
Comments:
This is a complaint inspection. The complainant stated that they observed the cashier biting their nails and scratching their face. Conducted a complaint inspection. Observed no employees in the front scratching their face or biting their nails. Observed no direct manual contact with ready-to-eat foods by the cashiers.

July 27, 2006 (Critical Procedures)


Violations: Comments:
The purpose of this visit was to conduct a critical procedures inspection.
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. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, fever and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
BOTTOM SHELF – 165F Raw Poultry
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
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 and warms 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.
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
COOLING:
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-2444.
**REPEAT OBSERVATIONS WILL RESULT IN ENFORCEMENT ACTION BEING TAKEN**

May 15, 2006 (Routine)


Violations: Comments:
Today's visit was to conduct a routine inspection. Please note:
1. Additional temperatures: Window: LP=42F, rice=180F, refried beans= 174F, chopped chicken=187F, chopped beef=181F; HennyPenny hold.cabinet,chicken nugets= 165F, Delfield up/down 2-door=10F, WI=41F, raw chicken inside WI=31F; Delfield LP at front=38F;
** 3-comp.sink hot water 80F, later=110F**.
2. Paloma tankless water heater located on wall over mop sink in back corner beside 3-comp.sink. **** Provide readable, correct data plate that states model number, and recovery rate of hot water the heater provides.
3. Commercial pest service provided monthly; most recent receipt available indicated no pest activity.
4. Manager provided quat.sanitizer test strips and food therometer.
5. Quat.ammonium in sanitizer basin found correct at 200 PPM.
*** NOTE: Health Department must approve any new equipment, appliances, construction or water heater BEFORE replacement or BEFORE construction. Call 703.246.2444. ***

October 11, 2005 (Routine)


Violation: 6-501.111C - Critical Ants observed on shelving next to hand sink.
Contact Professional Pest Control Company to conduct a service within the next 24 hours.When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Follow-up inspection.
Please review the following comments:
1. Ants observed on shelving by hand sink.
Contact Professional Pest Control Company to conduct a service within the next 24 hours.
- CFM contacted company @ time of inspection.
Please fax copy of invoice of service to the Health Dept. for review.
2. Establishment observed relatively clean at time of inspection. This included food and non food contact surfaces.
3. Recommend a routine cleaning and maintenance schedule to maintain establishment in good, sanitary condition.
4. Recognized the need for...
- caulk at sinks repaired
- coving by walk-in/registers repaired
- holes in wall sealed
- floor tiles replaced
- Cleaning!
5. Hot water heater is tankless. Should the unit fail, it will have to be replaced w/ an ANSI/commercial hot water heater that is NOT tankless.
6. Please be sure to wash, rinse, and sanitize all food and nonfood contact surfaces.
Establishment observed in substantial compliance. However, continue to clean and finish cleaning ALL surfaces.
If you have any questions, please contact me. Thank you.

October 11, 2005 (Routine)


Violation: 6-501.111C - Critical Ants observed on shelving next to hand sink.
Contact Professional Pest Control Company to conduct a service within the next 24 hours.When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Follow-up inspection.
Please review the following comments:
1. Ants observed on shelving by hand sink.
Contact Professional Pest Control Company to conduct a service within the next 24 hours.
- CFM contacted company @ time of inspection.
Please fax copy of invoice of service to the Health Dept. for review.
2. Establishment observed relatively clean at time of inspection. This included food and non food contact surfaces.
3. Recommend a routine cleaning and maintenance schedule to maintain establishment in good, sanitary condition.
4. Recognized the need for...
- caulk at sinks repaired
- coving by walk-in/registers repaired
- holes in wall sealed
- floor tiles replaced
- Cleaning!
5. Hot water heater is tankless. Should the unit fail, it will have to be replaced w/ an ANSI/commercial hot water heater that is NOT tankless.
6. Please be sure to wash, rinse, and sanitize all food and nonfood contact surfaces.
Establishment observed in substantial compliance. However, continue to clean and finish cleaning ALL surfaces.
If you have any questions, please contact me. Thank you.

September 29, 2005 (Critical Procedures)


Violations: Comments:
This visit was made to conduct a Critical Procedures Inspection.
This inspection places emphasis on those items and procedures that most directly affect the safety and sanitation of the foods served. Other less critical items, if present, are not fully noted in this report but are brought to the managers attention for correction as needed.
**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. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.**
Please review the following comments:
- Due to lack of establishment cleanliness, a follow-up will be conducted within ten (10) days, on or about 10.11.05. Please clean ALL food and nonfood contact surfaces.
- Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
- Train employees on the importance of handwashing. Effective handwashing is essential for minimizing the likelihood of the hands becoming a vehicle of cross contamination. *Increase employee handwashing frequency.*
- Current Health permit observed posted.
- Test kit and food thermometer were provided.
- Professional Pest Control Company services monthly. No activity/evidence noted today.
If you have any questions, please contact me. Thank you.
~~Water heater information:
Model: Tankless Paloma

REMINDERS:
1. Employees shall wash their hands frequently at hand sinks using warm water and soap.
2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often.
3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above.
4. Continue to inspect canned food deliveries and segregate any dented cans from general storage.
5. Maintain pest control services as needed. Keep records of all services provided.
6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed.
7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.).
8. Properly date mark food items with the “use by” date if held beyond 24 hours.
9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment.
10. ALL inspections are available for public viewing on the State of Virginia’s website.

March 07, 2005 (Complaint)

Comments:
This inspection was a result of a complaint received March 4, 2005. The complainant stated that there was bug in their taco. The complaint inspection was conducted in conjunction with a routine inspection (See routine for further details). Discussed complaint with the manager who was aware of the problem. According to the description, the bug could have possibly been deposited in the food while in the processing plant prior to arriving at the facility. Observed no evidence of insects in the facility at the time of the inspection. Recommend a thorough cleaning of the establshment.

March 07, 2005 (Routine)


Violations: Comments:
Additional Temperatures:
Chicken (Display) 147F,
Mac & Cheese (THH#1) 173F,
Corn (THH#2) 176F,
Rice 145F,
Rice (DST#2) 179F,
Cheese (DTRC#2) 40F,
Chicken (CLSWC#2) 42F,
Coleslaw (CLSWC#2) 43F.
REMINDERS:
Ensure that:
employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
food is received from approved sources at the proper temperatures and in sound condition.
the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
foods are rapidly cooled down within 4 hours.
employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
employees are properly trained in food safety as it relates to their assigned duties.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-2444.

November 15, 2004 (Routine)


Violations: Comments:
Additional Temperatures: Display Case: Chicken 186F, Popcorn Chicken 176F, Crispy Chicken 179F, Chicken Strips 194F, BBQ Wings 186F, French Fries 203F.

November 15, 2004 (Complaint)

Comments:
This inspection was made as a result of a complaint concerning a potential foodborne outbreak. Conducted a routine inspection (see further details dated 15 November 04) and observed no evidence that would support or confirm compalint.

October 06, 2004 (Routine)


Violations: Comments:
Today's visit was to conduct a routine inspection. Please note the following:
1. Found quaternary ammonium sanitizing solution in 3-compartment sink at correct concentration between 200-400 PPM; it was 200 PPM.
2. Additional temperatures noted: Front warmer case: fried chicken = 148F, 127F; chicken strip = 144F; At taco/burrito station: grilled chicken strip = 170F, refried beans = 165F.
3. Commercial pest company services monthly; most recent service receipt available from September 16, 2004.
4. Correct remaining violations.

August 13, 2003 (Routine)


Violations: Comments:
-Paloma 24M-DN hot water heater, which uses 178,500 btus of natural gas
-Establishment is serviced by a professional pest control company; last service 7/15/03
-Establishment is serviced by a professional company to pump & clean grease trap; last service 8/4/03
-Please correct remaining non-critical violations within thirty days

January 27, 2003 (Routine)


Violations: Comments:
The following measurements are recorded:
-Handsink on prep line (110F)
-Handsink by chicken prep area (131F)
-Men's room handsink (112F)
-Women's room handsink (103F)
-Atkins thermocouple is calibrated at 32F in ice bath
-Ventilation hoods were cleaned by Quality Vent Cleaning on 10/30/2002 (888-261-9026)
-Ecolab provides pest control for facility. Last treatment on 12/2002 saw application of Maxforce gel/orthene pellets for cockroaches, and contrac blox/kwik catch traps for rodents.
-Stillwater Septic (800-894-2798) pumped out and hydrojetted the 1000 gallon outdoor grease trap on 1/13/2003.
-Water heater is a Paloma wall-mounted unit.
-Delfield refrigerator (thermometer 30F, ambient 43F, milk 45F)
-Front prep (coleslaw 39F, mashed potatoes 169F, chicken 158F, chicken strips 141F)
-Henny Penny hot hold (integrated 180F, wings 140F)
-3-door refrigerator (thermometer 38F, ambient 41F, cheese 42F)
-Hot-hold (taco beef 181F)
-Henny Penny hot hold (integrated 170F, chicken 166F)
-Henny Penny hot hold (integrated 180F, chicken strips 140F)
-3-door refrigerator (ambient 42F, integrated 41F, cheese 45F)
-Hot hold (beef 182F)
-Delfield low profile freezer (ambient 27F, thermometer38F, beef 39F)
-Hot hold (chicken 122F)
-Delfield 2-door stacked freezer (all items frozen)
-Honey BBQ dip (173F)
-Walk-in refrigerator (ambient 41F, integrated 38F, raw chicken 36F)
-Walk-in refrigerator (ambient 36F, integrated 27F, cooked chicken in portion bags 38F)
-Delfield low profile freezer (all items frozen)
-Walk-in refrigerator (integrated 13.5F, all items frozen)
-Sanitizer solutions (wet-wipe 200ppm QAC, sani-basin in 3-vat 200ppm QAC, test strips on-site)
-This is a routine inspection, all violations must be corrected in 10 days. Questions ? 703-246-2344

January 03, 2003 (Other)


Violations: Comments:
This visit was made to conduct a change of ownership inspection. Please review the following comments:
1. This establishment is approved for food service, per the Fairfax County Health Department. Permit issued for food service. This inspection report will serve as your permit until you receive your permit in the mail.
2. All remaining violations must be corrected within five (5) days
3. Grease trap service by Still Water Septic Company. Last service 12/17/service provided every three months
4. Star griddle at taco bell station not under vent hood, will review and get back with you regarding requirement.
5. Note: When hot water is running at a number of faucets, the hot water at the hand sink range from 105-108 degrees. Please monitor and make adjustment necessary to maintain at 110 degrees at all hand sinks. When some faucet are turned off the hot water range from 110 - 118 degrees. Again, please monitor and make adjustment or improvements necessary.
6. Vent hood cleaned by Quality Vent Cleaning Company
7. Recommend a cleaning/maintenance schedule to help maintain the establishment in good condition.
8. If you have any questions, please contact me

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