Military Retiree's Club, 2220 Sledd St., Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Military Retiree's Club
Address: 2220 Sledd St., Richmond, Virginia
Phone: (804) 321-3024 / 321-3188
Total inspections: 15
Last inspection: Jun 16, 2009

Restaurant representatives - add corrected or new information about Military Retiree's Club, 2220 Sledd St., Richmond, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) macaronu salad in the refrigeration unit is not properly dated for disposition.
  • 1800 - The nonfood contact surface of the inside bottom of the refrigerator (spill). has accumulations of grime and debris.
  • 3170 - Kitchen tube lights are burned out and are not maintained in good repair
  • 3180 - Wall area behind the fryer in the kitchen noted in need of cleaning.
  • 3240 - Handwashing facilities are unclean and not maintained. (hot water is turned off in the ladies room for repairs).
June 16, 2009Routine15Details / Comments
No violation noted during this evaluation. January 30, 2009Critical Procedures00-
  • 0550 - Ice scoops improperly stored between uses.
  • 1100 - Cookpot was observed and is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  • 1320 - There was no temperature measuring device located in the Hotpoint refrigerator.
September 03, 2008Routine03Details / Comments
  • 0820 A 2 - Critical Chicken salad, barbecue cold holding at improper temperatures
  • 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: 2-toasters.
  • 1800 - The nonfood contact surface of the exhaust hood filters system, has accumulations of grime and debris.
April 29, 2008Routine12Details / Comments
0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) meat in the Hotpoint refrigeration unit is not properly dated for disposition.March 17, 2008Critical Procedures10Details / Comments
  • 0550 - Ice scoops improperly stored between uses. Store ice scoops in a covered container.
  • 0610 - Cooking oil stored on the floor in the food preparation area.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) tuna salad and barbecue in the True refrigerator unit is not properly dated for disposition.
  • 1100 - The food contact surface of the cookware is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: stainless steel container and large frying pan observered soiled.
  • 1780 - Corrected During Inspection Critical Repeat Ice machine was observed with an accumulation of soil and debris on the internal food contact surfaces.
  • 3180 - Walls adjacen tto exhaust hood system observed with an accumulation of grease and soil debris and noted in need of cleaning.
November 05, 2007Routine35Details / Comments
  • 0470 - Corrected During Inspection Critical Raw eggs stored above ready to eat food in the True 2-door refrigerator in such a manner that may cause cross contamination.
  • 0790 - Corrected During Inspection Improper methods used to thaw seafood.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) roast beef in the True 2-door refrigeration unit is not properly dated for disposition.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) is not located in the True 2-door refrigerator.
  • 1780 - Corrected During Inspection Critical Visible accumulations of mold, soil debris found on the internal surfaces of 2- ice machines found in teh food preparation area and dining area locations.
  • 1800 - Corrected During Inspection Repeat The nonfood contact surface of the exterior of all refrigeration equipment and the inside of the True glass door refrigerator has accumulations of grime and debris.
July 02, 2007Routine33Details / Comments
No violation noted during this evaluation. March 26, 2007Follow-up00-
  • 0550 - Repeat Ice scoops improperly stored between uses.
  • 0570 - Wiping cloths improperly stored between use.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) tuna salad in the True glass door refrigerator unit is not properly dated for disposition.
  • 1800 - Repeat The nonfood contact surface of the exterior of refrigeration equipment has accumulations of grime and debris.
  • 2000 - Single service items observed unprotected from contamination. single service trays stored upright outside of original packaging on lower shelf of service table in the food preparation area.
March 07, 2007Routine14Details / Comments
No violation noted during this evaluation. August 03, 2006Follow-up00Details / Comments
  • 0550 - Dispensing utensils improperly stored between uses.
  • 0830 - Critical The prepared ready-to-eat (RTE)meats in the refrigeration unit is not properly dated for disposition.
  • 1150 - The nonfood contact surface of the true refrigerator (aluminum foil and cardboard box at the deep fryer is not designed or constructed to be easily cleanable.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) not located in the tRUE GLASS DOOR REFRIGERATOR@EQUIPMENT@ is not accurate.
  • 1570 - The thermometer in the whirlpool freezer was observed in a state of disrepair and damaged.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1750 - Manufacturer containers were observed reused for the storage of equipment.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:interior of true glass door refrigerator and true stainless steel refrigerator.
  • 1780 - Critical Equipment (ice machine)used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
  • 1800 - The nonfood contact surface of the exhaust filters, exterior of refrigeration equipment has accumulations of grime and debris.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3170 - The wall beside ice machine is not maintained in good repair
  • 3180 - Accumulation of grease behind cooking equipment on floors and wallsin the food preparation area noted in need of cleaning.
July 28, 2006Routine311Details / Comments
No violation noted during this evaluation. February 01, 2006Critical Procedures00-
No violation noted during this evaluation. July 11, 2005Follow-up00-
  • 1150 - Interior of glass door to True Reach-in Refrigerator is lined with aluminum foil.
  • 1470 - 3-compartment sink has no attached drainboards.
  • 1770 A - Critical Metal chute inside ice machine contains mildew/dirt accumulation.
  • 1770 B - Critical Shelves inside cabinet to left of 3-compartment sink are dirty contain peeling contact paper and are porous and unsealed in areas.
  • 3660 - Posted permit in kitchen is expired.
June 28, 2005Routine23Details / Comments
  • 0060 - Critical The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: Hood filters and adj. surfaces
  • 0550 - Ice scoop improperly stored between use.
November 17, 2003Routine13Details / Comments

June 16, 2009 (Routine)



Violations:
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) macaronu salad in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
  • 1800 - The nonfood contact surface of the inside bottom of the refrigerator (spill). has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3170 - Kitchen tube lights are burned out and are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Wall area behind the fryer in the kitchen noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3240 - Handwashing facilities are unclean and not maintained. (hot water is turned off in the ladies room for repairs).
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
Inspection to renew the Health Permit.

September 03, 2008 (Routine)



Violations:
  • 0550 - Ice scoops improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 1100 - Cookpot was observed and is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
    Replace the cookpot to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • 1320 - There was no temperature measuring device located in the Hotpoint refrigerator.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

April 29, 2008 (Routine)



Violations:
  • 0820 A 2 - Critical Chicken salad, barbecue cold holding at improper temperatures
    Discard the above foods due to the fact that these foods were not cooled to the proper temperature within the 6-hour time limit allocated.
  • 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: 2-toasters.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the exhaust hood filters system, has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

March 17, 2008 (Critical Procedures)



Violation: 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) meat in the Hotpoint refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.

November 05, 2007 (Routine)



Violations:
  • 0550 - Ice scoops improperly stored between uses. Store ice scoops in a covered container.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F.
  • 0610 - Cooking oil stored on the floor in the food preparation area.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) tuna salad and barbecue in the True refrigerator unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
  • 1100 - The food contact surface of the cookware is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the cookware to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
    Remove any unused or non-functioning equipment from the premises.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: stainless steel container and large frying pan observered soiled.
    Clean and sanitize these surfaces for food contact.
  • 1780 - Corrected During Inspection Critical Repeat Ice machine was observed with an accumulation of soil and debris on the internal food contact surfaces.
    Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
  • 3180 - Walls adjacen tto exhaust hood system observed with an accumulation of grease and soil debris and noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

July 02, 2007 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw eggs stored above ready to eat food in the True 2-door refrigerator in such a manner that may cause cross contamination.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 0790 - Corrected During Inspection Improper methods used to thaw seafood.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) roast beef in the True 2-door refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) is not located in the True 2-door refrigerator.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1780 - Corrected During Inspection Critical Visible accumulations of mold, soil debris found on the internal surfaces of 2- ice machines found in teh food preparation area and dining area locations.
    Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
  • 1800 - Corrected During Inspection Repeat The nonfood contact surface of the exterior of all refrigeration equipment and the inside of the True glass door refrigerator has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
Permit revalidation inspection

March 07, 2007 (Routine)



Violations:
  • 0550 - Repeat Ice scoops improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) tuna salad in the True glass door refrigerator unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1800 - Repeat The nonfood contact surface of the exterior of refrigeration equipment has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Single service items observed unprotected from contamination. single service trays stored upright outside of original packaging on lower shelf of service table in the food preparation area.
    Store single service items in its original protective packaging or inverted in an approved dispenser.

August 03, 2006 (Follow-up)

Comments:
This is a follow-up inspection.

July 28, 2006 (Routine)



Violations:
  • 0550 - Dispensing utensils improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0830 - Critical The prepared ready-to-eat (RTE)meats in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1150 - The nonfood contact surface of the true refrigerator (aluminum foil and cardboard box at the deep fryer is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) not located in the tRUE GLASS DOOR REFRIGERATOR@EQUIPMENT@ is not accurate.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1570 - The thermometer in the whirlpool freezer was observed in a state of disrepair and damaged.
    Repair or replace the thermometre to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the thermometer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1750 - Manufacturer containers were observed reused for the storage of equipment.
    Discontinue the reuse of manufacturer containers for equipment storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:interior of true glass door refrigerator and true stainless steel refrigerator.
    Clean and sanitize these surfaces for food contact.
  • 1780 - Critical Equipment (ice machine)used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
    Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
  • 1800 - The nonfood contact surface of the exhaust filters, exterior of refrigeration equipment has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - The wall beside ice machine is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Accumulation of grease behind cooking equipment on floors and wallsin the food preparation area noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

June 28, 2005 (Routine)



Violations:
  • 1150 - Interior of glass door to True Reach-in Refrigerator is lined with aluminum foil.
    Remove aluminum foil - not an approved surface.
  • 1470 - 3-compartment sink has no attached drainboards.
    Equip sin with drainboards.
  • 1770 A - Critical Metal chute inside ice machine contains mildew/dirt accumulation.
    Wash, rinse and sanitize interior components of ice machine.
  • 1770 B - Critical Shelves inside cabinet to left of 3-compartment sink are dirty contain peeling contact paper and are porous and unsealed in areas.
    Re-surface or replace interior shelves.
  • 3660 - Posted permit in kitchen is expired.
    Post a valid permit.

November 17, 2003 (Routine)



Violations:
  • 0060 - Critical The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: Hood filters and adj. surfaces
    Clean and sanitize these surfaces for food contact.
  • 0550 - Ice scoop improperly stored between use.
    Store the scoop in one of the following manners: 1) In the ice with the handle above the top of the ice. In an approved holder is acceptable also.Do not store on top of ice machine.
Comments:
Advised on soap dispenser in kitchen.

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