Mutual Drug Inc., 314 Woods Ave, Big Stone Gap, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Mutual Drug Inc.
Address: 314 Woods Ave, Big Stone Gap, Virginia
Total inspections: 30
Last inspection: Aug 19, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.August 19, 2009Risk Factor Assessment10Details / Comments
  • 0930 - Corrected During Inspection Critical Repeat A review of the menu with the foodservice operator indicates that there is no consumer advisory for the foods that may be served raw and/or undercooked
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The light fixtures and the exhaust fan in the wall above the ice machine.
  • 3170 - The floor tile in several places not maintained in good repair
April 28, 2009Routine12Details / Comments
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) @ spaggetti sauce in the refrigeration unit is not properly dated for disposition.
  • 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the beef and eggs that may be served raw and/or undercooked
  • 1320 - Corrected During Inspection The temperature measuring device located maytag ref. is not easily readable.
  • 3220 - Mops not hung up to air dry.
January 27, 2009Routine22Details / Comments
No violation noted during this evaluation. October 29, 2008Critical Procedures00Details / Comments
  • 0580 - Corrected During Inspection Single-use gloves while worn during multi-tasked food preparation.
  • 1800 - The nonfood contact surface of the fan and the air conditioner in the kitchen have accumulations of grime and dust.
  • 3180 - The floor, walls and ceiling in the kitchen noted in need of cleaning.
July 23, 2008Routine03Details / Comments
No violation noted during this evaluation. April 15, 2008Critical Procedures00Details / Comments
No violation noted during this evaluation. January 10, 2008Routine00Details / Comments
  • 3180 - Shelving above mopsink is dirty.
  • 3340 - Corrected During Inspection Critical Repeat Cans of insecticides stored with cleaning supplies.
October 04, 2007Routine11Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0550 - Repeat Dispensing utensils improperly stored between uses (in corn starch and also in sugar).
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  • 0820 - Critical All foods in the Maytag refrigerator are being held at improper temperatures.
  • 1570 - Maytag refrigerator holding foods at improper temperatures.
July 02, 2007Routine14Details / Comments
  • 0480 - Unlabeled food containers.
  • 0550 - Repeat Dispenser improperly stored in the cornmeal. Dispensers in the cracker crumbs and in the uncooked macaroni have no handles.
  • 0820 - Critical The potentially hazardous foods (chili, milk, sauce, pies, etc.) in the Jordan refrigerator are holding at improper temperatures.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chili in the refrigeration unit is not properly dated for disposition.
  • 1900 - Corrected During Inspection Critical Chemical sanitizer immersion time was not adequate for quaternary ammonium compound sanitizing solution.
  • 3180 - -Men's restroom doors are dirty.-Storage shelf near the kitchen grill has a buildup of dried food and grit.
  • 3340 - Corrected During Inspection Critical Containers of insecticide (Raid) stored in the kitchen and stored with cleaning supplies.
April 04, 2007Routine43Details / Comments
  • 0550 - Repeat Dispenser without a handle stored in dry storage food container.
  • 0570 - Wiping cloths improperly stored between use.
  • 1570 - Repeat Centerpiece of hand faucet is broken. Paper towels are on it to keep water from spraying out.
  • 3170 - Repeat Damaged floor tiles have not been replaced.
January 03, 2007Routine04Details / Comments
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Onions
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3170 - The floor tile in the restroom, mop sink area, and other places are not maintained in good repair
  • 3200 - Exhaust fan in the back is not clean.
September 27, 2006Routine04Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0550 - Dispensing utensils improperly stored between uses in the containers of macaroni noodles, cracker crumbs, rice, cornmeal, and flour. None of the dispensers have handles.
  • 0820 - Corrected During Inspection Critical Shell eggs on the preparation area stored at 62 degrees F.
  • 1570 - Handsink faucet leaking on top. Paper towels being used to prevent water from leaking.
  • 1860 - Observed employee either not sanitizing, or improperly sanitizing cutting board and food scoop dispenser. Cutting board was washed and rinsed, but not sanitized. Food dispenser was only dipped into the sanitizing solution.
  • 2310 B - The handwash station in the kitchen had a cutting board stored in it, so in effect it is being used for purposes other than washing hands.
  • 3200 - Vent fan above the grill and the area surrounding the fan have a buildup of grease and dust.
July 06, 2006Routine16Details / Comments
No violation noted during this evaluation. April 05, 2006Critical Procedures00Details / Comments
  • 1160 - Repeat The kick plates on the Jordon refer units are missing.
  • 1570 - Repeat Jordon refrigerator was observed in a state of disrepair and damaged. Not maintaining food temperatures of potentially hazardous foods. History of this equipment indicates it is not reliable for the storage of potentially hazardous foods.
  • 2210 - Repeat The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
January 19, 2006Follow-up03Details / Comments
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  • 0820 - Corrected During Inspection Critical Butter 50 deg. F, buttermilk at 49 deg., butter at 48 deg, and cream cheese at 48 deg. in cold holding at improper temperatures.
  • 1160 - The kick plates on the Jordon refer units are missing.
  • 1570 - Jordon refrigerator was observed in a state of disrepair and damaged. Not maintaining food temperatures of potentially hazardous foods. History of this equipment indicates it is not reliable for the storage of potentially hazardous foods.
  • 2000 - Utensils were found stored under a waste pipe at sink and on shelf with soap.
  • 2000 - Single service items observed unprotected from contamination. Plastic utensils stored on floor of the stock room.
  • 2210 - Corrected During Inspection The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
  • 2810 - Floor or floor covering in upstairs stockroom is not smooth and easily cleanable.
  • 2890 - Repeat Light bulb in upstairs stockroom, above the ice machine, and above the chest freezer are not shielded, coated, or otherwise shatter-resistent.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
January 11, 2006Routine--Details / Comments
No violation noted during this evaluation. October 10, 2005Routine00Details / Comments
  • 1040 - Repeat Exposed wood subject to moisture absorption in kitchen and stockroom.
  • 2890 - Repeat Light bulb in stockroom not shielded, coated, or otherwise shatter-resistent. Missing end cap on light in kitchen above the food prep area.
August 21, 2005Follow-up02Details / Comments
  • 0390 - Corrected During Inspection Critical Ice stored in bucket which is not self draining and uncovered.
  • 0820 - Critical Milk, eggs, cheese, sour cream, chili in Jordon refer at improper temperatures.
  • 0820 - Critical Repeat Mashed potatoes and roast beef in hot holding at improper temperatures.
  • 1040 - Exposed wood subject to moisture absorption in kitchen and stockroom.
  • 1180 - Corrected During Inspection The food temperature measuring device (degrees F) located in the kitchen is not accurate.
  • 1570 - Corrected During Inspection Jordon 2 door refer can not maintain food temperatures. Unit has a history of failure to maintain food temperatures.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Build up of burnt food debris on surfaced which come in contact with food contact surfaces.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ventilation fans, walls, storage shelving and ceilings.
  • 2840 - Carpeting installed as floor covering in cooking and dishwashing areas.
  • 2890 - Light bulb in stockroom not shielded, coated, or otherwise shatter-resistent. Missing end cap on light in kitchen above the food prep area.
  • 3270 - Torn screen on back door.
August 19, 2005Routine--Details / Comments
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 0820 - Corrected During Inspection Critical Tuna Salad in cold holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Chicken and Dumplins, beans, and meat loaf in hot holding at improper temperatures.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 2000 - Utensild were observed stored unprotected at the stove area.
  • 2790 - Wooden shelving has exposed wooden
April 27, 2005Routine--Details / Comments
  • 3180 - Grime, dust, and food particles seen beneath and behind most equipment.
  • 3270 - Roaches seen on traps throughout the kitchen.
January 24, 2005Follow-up02Details / Comments
  • 0820 - Corrected During Inspection Critical Eggs on the prep cooler cold holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Food stored in the Jordon cooler cold holding at improper temperatures.
  • 1570 - Repeat The Jordon cooler is not maintaining foods at less than 41 degrees. The exterior of the sink cabinet in the kitchen is not smooth and easily cleanable. Duct tape is used as a repair for the chest cooler in the back. The shelf covers under the front service aisle are bowed.
  • 1800 - The compressor on the Jordon cooler is covered in dust and lint.
  • 2000 - Corrected During Inspection Plates and bowls stored with the food contact surfaces facing up.
  • 3180 - Grime, dust, and food particles seen beneath and behind most equipment.
  • 3270 - Repeat Roaches seen on traps throughout the kitchen.
January 19, 2005Routine15Details / Comments
  • 3270 - Roaches seen on glue traps beneath shelving in the kitchen.
  • 1570 - Duct tape used as a repair on the chest freezer beside the desk. New shelf covers installed on the front service line do not have covering over the front face.
October 25, 2004Follow-up02Details / Comments
  • 0550 - In-use utensils improperly stored between use.
  • 3270 - Repeat Roaches seen on glue traps beneath shelving in the kitchen.
  • 1570 - Repeat Duct tape used as a repair on the chest freezer beside the desk. New shelf covers installed on the front service line do not have covering over the front face.
  • 1580 - Repeat The cutting board beside the grill is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 0820 - Critical Repeat Food in the Maytag cooler cold holding at improper temperatures.
  • 0820 - Critical Repeat Mashed potatoes on the grill hot holding at improper temperatures.
October 19, 2004Routine14Details / Comments
  • 1800 - Repeat Compressors on some of the cooling/freezing units coated with dust. The back of the Jordon cooler was coated with dust.
  • 0610 - Potatoes stored uncovered beneath detergent and bleach.
  • 3270 - Roaches seen on glue strips in the vicinity of the washer/dryer.
  • 1570 - Repeat Duct tape used to repair the lids on the chest cooler by the desk. Shelving at front service no longer smooth and easily cleanable.
  • 3250 - Repeat No self-closing door on the employee bathroom door.
  • 3340 - Critical Bleach and detergent stored above potatoes.
July 06, 2004Routine--Details / Comments
  • 0820 - Critical Repeat Lasagna and green beans hot holding at improper temperatures.
  • 1800 - Repeat Grime and dust present on the tops and backs of most equipment.
  • 1370 -
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  • 1570 - The handles on the cooler below the make table and the lid of the chest cooler near the pharmacy were observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - Shelving all along the front service line and most wood shelving in dry storage areas were observed in a state of disrepair and damaged.
  • 1580 - A cutting board was observed to be heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 0480 - Unlabeled food containers. The food was stated as being sugar water for making tea.
  • 3170 - Walls in the small room adjacent to the pharmacy are not maintained in good repair
  • 0960 2 - A single-use commercial glass container used to store sugar water.
  • 3250 - Toilet room door adjacent to kitchen is being kept open
  • 3180 - Floors and walls beneath and behind most equipment noted in need of cleaning.
April 06, 2004Routine210Details / Comments
  • 0820 - Critical At 11:00 AM the chili was at 128 deg. F. At 11:45 it was still at 125 to 128 deg.F.
  • 3180 - The walls and floor in the men's restroom were noted in need of cleaning. The fan blowing to the outside is covered in dust.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 1800 - The nonfood contact surface of the shelves above the mopsink and the shelves above the handsink in the kitchen had accumulations of grime and debris.
  • 2890 - Endcaps missing from several overhead fluorescent lights.
  • 0550 - Repeat Cup stored in container of macaroni noodles, being used as a dispenser.
  • 2810 - One shelf above handsink in kitchen has bad water damage. The shelves near and above the mopsink are dirty and also have exposed areas of bare wood and chipped paint. The paint is chipping on the small shelf in the women's restroom. Shelves at new ice machine have paint chipped, and one shelf has split to the bare wood. Floor badly damaged near the mopsink. Looks like water damage.
January 07, 2004Routine16Details / Comments
No violation noted during this evaluation. August 22, 2003Follow-up00Details / Comments
  • 0820 - Critical Repeat Chicken salad was 55 F. and Ham at 63 in hot holding at improper temperatures.
  • 0550 - Dispensing utensils improperly stored between.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1190 - The ambient air temperature measuring device (dual or degrees Fl) located in the sandwich prep refer and freezer are not easily readable.
  • 1570 - Repeat Counter top at water/ice location on the serving line is damaged and needs repair
August 11, 2003Routine14Details / Comments
  • 1570 - The counter top at the water dispenser near the cash registar was observed in a state of disrepair and damaged.
  • 0480 - Unlabeled food containers on shelf next to ice machine.
May 12, 2003Routine02Details / Comments

August 19, 2009 (Risk Factor Assessment)



Violation: 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
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.

April 28, 2009 (Routine)



Violations:
  • 0930 - Corrected During Inspection Critical Repeat A review of the menu with the foodservice operator indicates that there is no consumer advisory for the foods that may be served raw and/or undercooked
    If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The light fixtures and the exhaust fan in the wall above the ice machine.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3170 - The floor tile in several places not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Facility had stopped serving at 2:00 pm. Observed end of day cleaning. Discussed the food items left over from the hot bar-what is kept and how it is cooled. Discussed previous items. Observed preperation of stuffied peppers for tommorrow's service-food is prepared but not cooked ahead of time. Cooking will begin in the morning for this item. Most foods not kept only a few items such as green beans are kept, but usually only for back-up for the next day.

January 27, 2009 (Routine)



Violations:
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) @ spaggetti sauce 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.
  • 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the beef and eggs that may be served raw and/or undercooked
    If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • 1320 - Corrected During Inspection The temperature measuring device located maytag ref. is not easily readable.
    Provide an easily readable thermometer so employees can accurately read the thermometer.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

October 29, 2008 (Critical Procedures)

Comments:
No violations noted today. Was in facility at peak rush on the peak day(chicken & dumpling day) and employees did an excellent job handling food, utensils, etc, well done! Discussed employee hygiene, food supplies and general prep. practices with mgr. All previous violations corrected.

July 23, 2008 (Routine)



Violations:
  • 0580 - Corrected During Inspection Single-use gloves while worn during multi-tasked food preparation.
    Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
  • 1800 - The nonfood contact surface of the fan and the air conditioner in the kitchen have accumulations of grime and dust.
    Clean the surface at a frequency necessary to preclude accumulation of soil/dust residues that build up that may blow on to foods or food prep. surfaces.
  • 3180 - The floor, walls and ceiling 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.

April 15, 2008 (Critical Procedures)

Comments:
All temperatures checked were within proper perameters, excellent use of gloves for handling RTEs. Very good employee hygeine noted, good hand washing practices.

January 10, 2008 (Routine)

Comments:
No violations noted, previous violation corrected.

October 04, 2007 (Routine)



Violations:
  • 3180 - Shelving above mopsink is dirty.
    Clean the shelving above your mopsink.
  • 3340 - Corrected During Inspection Critical Repeat Cans of insecticides stored with cleaning supplies.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
Comments:
Violations from last inspection have been corrected.

July 02, 2007 (Routine)



Violations:
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0550 - Repeat Dispensing utensils improperly stored between uses (in corn starch and also in sugar).
    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.
  • 0610 - Corrected During Inspection 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.
  • 0820 - Critical All foods in the Maytag refrigerator are being held at improper temperatures.
    Discard all potentially hazardous foods from the Maytag refrigerator. Have unit serviced, and use only if it can hold foods at or below 41 deg. F.
  • 1570 - Maytag refrigerator holding foods at improper temperatures.
    Have unit checked by certified refrigeration repairman. Unit must be capable of holding potentially hazardous foods at or below 41 deg. F.
Comments:
All potentially hazardous foods in the Maytag refrigerator were discarded. Other violations from previous inspection have been corrected.

April 04, 2007 (Routine)



Violations:
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0550 - Repeat Dispenser improperly stored in the cornmeal. Dispensers in the cracker crumbs and in the uncooked macaroni have no handles.
    Dispensing utensils for food must have handles. Handles of dispensers must not come in contact with the food product.
  • 0820 - Critical The potentially hazardous foods (chili, milk, sauce, pies, etc.) in the Jordan refrigerator are holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.Use the Jordan refrigerator for storing produce only (except for sliced tomatoes, which must be held at or below 41 deg. F.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chili 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.
  • 1900 - Corrected During Inspection Critical Chemical sanitizer immersion time was not adequate for quaternary ammonium compound sanitizing solution.
    Provide sanitizer at proper concentration of 200 parts per million and immerse or expose food contact surfaces to sanitizing solution for adequate time (usually 30 seconds to one minute (see manufacturer's recommendation).
  • 3180 - -Men's restroom doors are dirty.-Storage shelf near the kitchen grill has a buildup of dried food and grit.
    Clean the doors to the men's restroom and the storage shelf mentioned above.
  • 3340 - Corrected During Inspection Critical Containers of insecticide (Raid) stored in the kitchen and stored with cleaning supplies.
    Unless stated on the container that the insecticide is approved for commercial kitchens, do not keep insecticides in the establishement. Under no circumstances are insecticides to be in the kitchen, with cleaning supplies, or anywhere that could potentially contaminate foods, single service items, etc.

January 03, 2007 (Routine)



Violations:
  • 0550 - Repeat Dispenser without a handle stored in dry storage food container.
    Food dispensers must have handles. The part of the dispenser that touches your hand may not come in contact with the food.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1570 - Repeat Centerpiece of hand faucet is broken. Paper towels are on it to keep water from spraying out.
    Repair or replace damaged faucet.
  • 3170 - Repeat Damaged floor tiles have not been replaced.
    Repair by next routine inspection.
Comments:
Remaining violations from previous inspection not cited during this inspection have been corrected.

September 27, 2006 (Routine)



Violations:
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Onions
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quatinary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 3170 - The floor tile in the restroom, mop sink area, and other places are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3200 - Exhaust fan in the back is not clean.
    Keep these clean so they are not a source of contamination by dust, dirt and other materials

July 06, 2006 (Routine)



Violations:
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0550 - Dispensing utensils improperly stored between uses in the containers of macaroni noodles, cracker crumbs, rice, cornmeal, and flour. None of the dispensers have handles.
    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) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous.
  • 0820 - Corrected During Inspection Critical Shell eggs on the preparation area stored at 62 degrees F.
    Discard the eggs. Store the eggs at 41 deg. F. or less. During a busy time (like breakfast) you may store the eggs above 41 if you keep a time/temperature chart. The chart must be dated, and must indicate the time the food is taken out of the temperature control unit, and the time the food is either prepared and consumed, or the time it is discarded. If you choose to use time as a control, the food must be discarded after 4 hours.
  • 1570 - Handsink faucet leaking on top. Paper towels being used to prevent water from leaking.
    Repair handsink.
  • 1860 - Observed employee either not sanitizing, or improperly sanitizing cutting board and food scoop dispenser. Cutting board was washed and rinsed, but not sanitized. Food dispenser was only dipped into the sanitizing solution.
    Proper dish, equipment, and utensil washing procedure is to wash, rinse, sanitize, and air dry. To properly sanitize, you must read the manufacturer's recommendations on the container. You are using quaternary ammonium compound as a sanitizer. The directions on the bottle are to sanitize for a minimum of one minute.
  • 2310 B - The handwash station in the kitchen had a cutting board stored in it, so in effect it is being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only
  • 3200 - Vent fan above the grill and the area surrounding the fan have a buildup of grease and dust.
    Keep this area clean to prevent a buildup of grease and dust.
Comments:
Sanitizer in 3-compartment sink tested 200 ppm quaternary ammonium compound. Good.

April 05, 2006 (Critical Procedures)

Comments:
Previous violations corrcted.

January 19, 2006 (Follow-up)



Violations:
  • 1160 - Repeat The kick plates on the Jordon refer units are missing.
    Replace the missing kick plates.
  • 1570 - Repeat Jordon refrigerator was observed in a state of disrepair and damaged. Not maintaining food temperatures of potentially hazardous foods. History of this equipment indicates it is not reliable for the storage of potentially hazardous foods.
    Move all potentially hazardous foods from this unit and relocate in another unit. Replace the unit with one capable of maintaining potentially hazardous foods at or below 41 deg F. to comply with the regulations effective March 2007 or with a unit capable of maintaining foods at or below 45 deg. F and replace that unit in March 2007 with one meeting above temperatures. Unit may be used for the storage of non-potentially hazardous foods such as uncut produce and foods not requiring refrigeration.
  • 2210 - Repeat The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
    Remove the hose and provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.

January 11, 2006 (Routine)



Violations:
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
    Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • 0820 - Corrected During Inspection Critical Butter 50 deg. F, buttermilk at 49 deg., butter at 48 deg, and cream cheese at 48 deg. in cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1160 - The kick plates on the Jordon refer units are missing.
    Replace the missing kick plates.
  • 1570 - Jordon refrigerator was observed in a state of disrepair and damaged. Not maintaining food temperatures of potentially hazardous foods. History of this equipment indicates it is not reliable for the storage of potentially hazardous foods.
    Move all potentially hazardous foods from this unit and relocate in another unit. Replace the unit with one capable of maintaining potentially hazardous foods at or below 41 deg F. to comply with the regulations effective March 2007 or with a unit capable of maintaining foods at or below 45 deg. F and replace that unit in March 2007 with one meeting above temperatures. Unit may be used for the storage of non-potentially hazardous foods such as uncut produce and foods not requiring refrigeration.
  • 2000 - Utensils were found stored under a waste pipe at sink and on shelf with soap.
    Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor, and not under waste pipes near toxic chemicals or other sources of contamination
  • 2000 - Single service items observed unprotected from contamination. Plastic utensils stored on floor of the stock room.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2210 - Corrected During Inspection The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
    Remove the hose and provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
  • 2810 - Floor or floor covering in upstairs stockroom is not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 2890 - Repeat Light bulb in upstairs stockroom, above the ice machine, and above the chest freezer are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 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.
Comments:
One sink must be identified as for hand washing only and to be used for no other purpose.

October 10, 2005 (Routine)

Comments:
Inspection conducted to determine the impact water conservation is having on sanitation. The HD will waive the requirement for water under pressure at the facility if a potable water supply is provided. The criteria for potable water will be provided.

August 21, 2005 (Follow-up)



Violations:
  • 1040 - Repeat Exposed wood subject to moisture absorption in kitchen and stockroom.
    Paint with an oil base enamel or other sealant to make the wood smooth, non-absorbent and easily cleanable.
  • 2890 - Repeat Light bulb in stockroom not shielded, coated, or otherwise shatter-resistent. Missing end cap on light in kitchen above the food prep area.
    Shield or replace light bulb with a coated or shatter-resistant bulb.

August 19, 2005 (Routine)



Violations:
  • 0390 - Corrected During Inspection Critical Ice stored in bucket which is not self draining and uncovered.
    Ice must be stored in a self draining covered container to protect from contamination.
  • 0820 - Critical Milk, eggs, cheese, sour cream, chili in Jordon refer at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Critical Repeat Mashed potatoes and roast beef in hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1040 - Exposed wood subject to moisture absorption in kitchen and stockroom.
    Paint with an oil base enamel or other sealant to make the wood smooth, non-absorbent and easily cleanable.
  • 1180 - Corrected During Inspection The food temperature measuring device (degrees F) located in the kitchen is not accurate.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 1570 - Corrected During Inspection Jordon 2 door refer can not maintain food temperatures. Unit has a history of failure to maintain food temperatures.
    Move al Potentially hazardous foods (PHF) to another unit. Discontinue using this unit for the storage of PHF's. Can be used for the storage of whole uncut, uncooked produce only.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Build up of burnt food debris on surfaced which come in contact with food contact surfaces.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ventilation fans, walls, storage shelving and ceilings.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2840 - Carpeting installed as floor covering in cooking and dishwashing areas.
    Remove carpeting and replace with approved floor material.
  • 2890 - Light bulb in stockroom not shielded, coated, or otherwise shatter-resistent. Missing end cap on light in kitchen above the food prep area.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3270 - Torn screen on back door.
    Repair screen to prevent flies and othe insects from entering the kitchen areas.

April 27, 2005 (Routine)



Violations:
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0820 - Corrected During Inspection Critical Tuna Salad in cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0820 - Corrected During Inspection Critical Chicken and Dumplins, beans, and meat loaf in hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a Quats chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 2000 - Utensild were observed stored unprotected at the stove area.
    Store utensils in a drawer or a container to protect from contamination until used.
  • 2790 - Wooden shelving has exposed wooden
    Paint or seal exposed wood. If painted, use an oil base enamel paint or sealant.

January 24, 2005 (Follow-up)



Violations:
  • 3180 - Grime, dust, and food particles seen beneath and behind most equipment.
    Clean beneath and behind all equipment on a scheduled basis. Prepare a written cleaning schedule and adhere to it.
  • 3270 - Roaches seen on traps throughout the kitchen.
    Continue extermination efforts. Clean beneath and behind equipment regularly. Store food in solid, air tight containers. Sanitize food contact surfaces each morning before beginning food preparation.
Comments:
The pest control contractor has visited the facility since the last inspection and is due back within the next few days. Continue to monitor the progress of abatement efforts.

January 19, 2005 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Eggs on the prep cooler cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. Remember to keep the prep cooler lid down between uses.
  • 0820 - Corrected During Inspection Critical Food stored in the Jordon cooler cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1570 - Repeat The Jordon cooler is not maintaining foods at less than 41 degrees. The exterior of the sink cabinet in the kitchen is not smooth and easily cleanable. Duct tape is used as a repair for the chest cooler in the back. The shelf covers under the front service aisle are bowed.
    Repair the cooler. Restore the surface to a smooth, easily cleanable condition or replace the cabinet. Do not use duct tape to repair the freezer. Secure the shelf covers to the shelf in such a manner as to maintain a smooth surface.
  • 1800 - The compressor on the Jordon cooler is covered in dust and lint.
    Clean compressors and vents regularly to ensure they function properly and do not spread dust onto other surfaces.
  • 2000 - Corrected During Inspection Plates and bowls stored with the food contact surfaces facing up.
    Store clean utensils inverted to protect the food contact surface.
  • 3180 - Grime, dust, and food particles seen beneath and behind most equipment.
    Clean beneath and behind all equipment on a scheduled basis. Prepare a written cleaning schedule and adhere to it.
  • 3270 - Repeat Roaches seen on traps throughout the kitchen.
    Continue extermination efforts. Clean beneath and behind equipment regularly. Store food in solid, air tight containers. Sanitize food contact surfaces each morning before beginning food preparation.
Comments:
Do not store potentially hazardous foods in the Jordon cooler until is can shown to maintain foods at 41 degrees or less. Cleaning must be done prior to the follow-up inspection. Pest control efforts will also be checked.

October 25, 2004 (Follow-up)



Violations:
  • 3270 - Roaches seen on glue traps beneath shelving in the kitchen.
    The problem does not appear to be as bad as during the prior the inspection. Continue extermination efforts.
  • 1570 - Duct tape used as a repair on the chest freezer beside the desk. New shelf covers installed on the front service line do not have covering over the front face.
    Replace the lids on the chest freezer. Install covering on the front face of the shelving.

October 19, 2004 (Routine)



Violations:
  • 0550 - In-use utensils improperly stored between use.
    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.
  • 3270 - Repeat Roaches seen on glue traps beneath shelving in the kitchen.
    The problem does not appear to be as bad as during the prior the inspection. Continue extermination efforts.
  • 1570 - Repeat Duct tape used as a repair on the chest freezer beside the desk. New shelf covers installed on the front service line do not have covering over the front face.
    Replace the lids on the chest freezer. Install covering on the front face of the shelving.
  • 1580 - Repeat The cutting board beside the grill is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 0820 - Critical Repeat Food in the Maytag cooler cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0820 - Critical Repeat Mashed potatoes on the grill hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. Stir the potatoes frequently to ensure proper temperature throughout the product.

July 06, 2004 (Routine)



Violations:
  • 1800 - Repeat Compressors on some of the cooling/freezing units coated with dust. The back of the Jordon cooler was coated with dust.
    Clean non-food contact surfaces as needed to avoid the accumulation of dust and grime.
  • 0610 - Potatoes stored uncovered beneath detergent and bleach.
    Store potatoes in a closed container where they is not exposed to chemicals or splash.
  • 3270 - Roaches seen on glue strips in the vicinity of the washer/dryer.
    Eliminate harborage conditions and cut off the potential food supply for pests in conjunction with continued professial extermination services. Cover all stored foods and clean spilled foods from behind equipment.
  • 1570 - Repeat Duct tape used to repair the lids on the chest cooler by the desk. Shelving at front service no longer smooth and easily cleanable.
    Repair the chest cooler in a such a manner as to restore it to a smooth and easily cleanable condition. Replace the shelving.
  • 3250 - Repeat No self-closing door on the employee bathroom door.
    Install a self-closing door.
  • 3340 - Critical Bleach and detergent stored above potatoes.
    Store chemicals in a manner that does not expose food to potential contamination. CORRECTED.

April 06, 2004 (Routine)



Violations:
  • 0820 - Critical Repeat Lasagna and green beans hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. Foods were reheated to 160. CORRECTED.
  • 1800 - Repeat Grime and dust present on the tops and backs of most equipment.
    Pull equipment on a regular basis and clean all non-food contact surfaces.
  • 1370 -
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. Hair below shoulder length should be restrained so that it does not fall to the front.
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
    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. Discussed with PIC. CORRECTED.
  • 1570 - The handles on the cooler below the make table and the lid of the chest cooler near the pharmacy were observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the handles and lid 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 handles and lid, replace them with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Shelving all along the front service line and most wood shelving in dry storage areas were observed in a state of disrepair and damaged.
    Repair the shelving 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 shelving, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1580 - A cutting board was observed to be heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 0480 - Unlabeled food containers. The food was stated as being sugar water for making tea.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 3170 - Walls in the small room adjacent to the pharmacy are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 0960 2 - A single-use commercial glass container used to store sugar water.
    Do not re-use containers intended for single use. Use a container designed for multiple uses.
  • 3250 - Toilet room door adjacent to kitchen is being kept open
    Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
  • 3180 - Floors and walls beneath and behind most equipment 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.

January 07, 2004 (Routine)



Violations:
  • 0820 - Critical At 11:00 AM the chili was at 128 deg. F. At 11:45 it was still at 125 to 128 deg.F.
    Hot holding requirements are 140 deg. F. or above. Re-heat the chili to at least 165 deg. and use your metal stem thermometer to routinely monitor all hot and cold held foods. If this unit cannot hold the chili at 140, move to another hot holding facility. CORRECTED DAY OF INSPECTION.
  • 3180 - The walls and floor in the men's restroom were noted in need of cleaning. The fan blowing to the outside is covered in dust.
    Clean physical facilities as often as needed.
  • 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.
  • 1800 - The nonfood contact surface of the shelves above the mopsink and the shelves above the handsink in the kitchen had 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.
  • 2890 - Endcaps missing from several overhead fluorescent lights.
    Replace missing endcaps.
  • 0550 - Repeat Cup stored in container of macaroni noodles, being used as a dispenser.
    Replace cup with a scoop that has a handle. Handle must remain clean and not come in contact with the food.
  • 2810 - One shelf above handsink in kitchen has bad water damage. The shelves near and above the mopsink are dirty and also have exposed areas of bare wood and chipped paint. The paint is chipping on the small shelf in the women's restroom. Shelves at new ice machine have paint chipped, and one shelf has split to the bare wood. Floor badly damaged near the mopsink. Looks like water damage.
    Paint and clean the above mentioned areas. Repair damaged areas of floor.

August 22, 2003 (Follow-up)

Comments:
All previous violations corrected except counter top. Job order for counter submitted.

August 11, 2003 (Routine)



Violations:
  • 0820 - Critical Repeat Chicken salad was 55 F. and Ham at 63 in hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 0550 - Dispensing utensils improperly stored between.
    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.
  • 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.
  • 1190 - The ambient air temperature measuring device (dual or degrees Fl) located in the sandwich prep refer and freezer are not easily readable.
    Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
  • 1570 - Repeat Counter top at water/ice location on the serving line is damaged and needs repair
    Repair the top so it does not accumulate dirt and debree

May 12, 2003 (Routine)



Violations:
  • 1570 - The counter top at the water dispenser near the cash registar was observed in a state of disrepair and damaged.
    If unable to repair the counter top, replace the unit. Prior to purchase and installation of any new equipment, contact Gerry Bailey, EHSSr. to make sure that replacement unit meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 0480 - Unlabeled food containers on shelf next to ice machine.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
Comments:
Previous violations corrected.

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