Panera Bread #695, 3201 Duke St, Alexandria, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Panera Bread #695
Address: 3201 Duke St, Alexandria, Virginia
Phone: (703) 751-1800
Total inspections: 25
Last inspection: Oct 2, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-501.16(A)(2) - Critical The following food item(s) were measured at improper temperatures: chicken @ 46F, diced tomatoes @ 48F, chicken @ 50F, prepared sandwich @ 56F. (discarded)
  • 4-501.11(A) - The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less. One sandwich prep unit not holding foods at proper temperature.
October 02, 2009Routine11Details / Comments
  • 4-204.117B - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  • 4-501.114C1 - Critical The quaternary ammonium sanitizing solution used was not at an acceptable concentration at 0.0ppm.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: trays arriving from central commisory with baked on debris and not clean.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility. Debris around dumpster and dumpster is not secured from illegal dumping.
  • 6-301.12 - No disposable towels, clean towels, or heated air hand drying devices were provided at the hand washing facility at handsink.
  • 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive smoke and fumes. Toaster oven, pannini oven and egg cooker not under hood system.
June 02, 2009Routine24Details / Comments
  • 3-304.14A - Wiping cloths improperly used and not stored in sanitizer buckets between uses.
  • 3-501.16A2 - Critical Repeat Insulated coffee creamers were at room temperature cold holding at 48, 47, and 47. Milk and 1/2 & 1/2 were in the milk reach-in cold holding at 48, 47, 47. Preportioned chicken in open-top units were at 44 degrees F, possible due to improper cool down prior to the open-top storage.
  • 4-601.11A - Critical There was mold growing in the ice machine around the gaskets and between junctions.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-303.11A - Inadequate light was noted in the fire closet.
  • 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment beside and beind the Polin 3 stack oven. Additionally there is pooling, foul smelling stagnant water on the floor under this unit. The area around the water heater is cluttered and inaccessible.
  • 7-102.11 - Critical Working containers of two unknown chemicals are not properly labeled.
January 23, 2009Routine34Details / Comments
  • 3-101.11 - Critical The ice in the ice bin was touching large mold deposits on the top of the ice bin making the ice unsound or adulterated.
  • 3-501.16A2 - Critical Repeat motzerella cheese at 46, munster cheese at 46, cheddar at 50, sliced turkey at 46, portioned chicken at 46, tomatoes at 51, marinated onions at 57, roast beef at 50, salami at 53, edam cheese at 51, preportioned chicken at 44, mocha mix in machine at 51 all cold holding above 41 degrees F..
  • 4-301.11 - The three open-top units contained foods out of temperature Th eunits may not have sufficientcapacity to meet the food storage demands of the establishment.
  • 6-202.11A - The light bulbs in the light in front of the fire closet were not properly shielded, coated, or shatter-resistant.
  • 6-501.110A - Personal effects including coats and clothes and purses were stored on food racks. Employees are not using the dressing rooms or lockers provided.
  • 6-501.111D - Harborage conditions exist under bench seats within the facility due to large amounts of old records stored under the seats.
October 14, 2008Routine24Details / Comments
  • 11-2-24A - Critical There is no certified food manager on duty.
  • 2-103.11G - Critical Manager was not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF) for catered meals that were found with potentially hazardous ingredients at 51 degrees F . Additionaly, the temperature log for this unit did not reflect the actual temperatures observed by this inspector. Actual temperatures observed were much higher than those recorded.
  • 3-304.14A - Wiping cloths improperly used in that the buckets for storing them did not have a decernable sanitizing residue in them.
  • 3-501.16A2 - Critical Supplies in walk-in referigerator including sliced ham were cold holding at 49 degrees F. and had been prepared several hours prior. Sliced tomatos were at 53, tomatoes in open-top unit were at 44, roast beef was at 44, cheese at 43. ADditionally, a bowl for the making of caesar salad was held dirty at room temperature and able to support the growth of bactera between uses.
  • 3-501.17A - Critical The prepared, refrigerated RTE @FOOD@ held more than 24 hours is not properly date marked. Foods prepared the day of the inspection and the day prior were both marked with a "Tuesday" pull date.
  • 4-501.11A - Critical Walk-in refrigerator evaporator pan was rusted though and aable to leak and was observed in a state of disrepair and damaged. Additionally, the ice machine had a build-up of mold in the upper ice making sections.
July 22, 2008Routine51Details / Comments
No violation noted during this evaluation. May 06, 2008Follow-up00Details / Comments
No violation noted during this evaluation. May 02, 2008Follow-up00Details / Comments
  • 3-302.11A4 - Critical Opened bag of sugar exposed on rear wall shelf.
  • 3-304.14B2 - Wiping cloths in several red buckets lacked sanitizer. Observed at 0 ppm Cl & at 0 ppm quats.
  • 3-305.11A3 - Food items stored on the floor of the walk-in freezer (cases of chili).
  • 4-202.11A1 - Critical Wicker baskets are not cleanable yet are unlined & filled with bread.
  • 4-204.11 - Conveyor toaster & paninni grill in use without an exhaust hood. Dust accumulations observed on wall & ceilings.
  • 4-501.11B - Broken cabinet door in base cabinet of beverage self-service station.
  • 4-601.11A - Critical Unclean knives in wall rack -removed, wicker baskets are unclean.
  • 5-202.11B - Corrected During Inspection Slim Jim trash can blocks easy access to the front hand sink.
  • 5-202.14 - Attached chemical dispensing system at the mop sink requires a pressure vacuum breaker at the hose bibb connection.
  • 5-205.15B1 - Leaking faucet & drain at large sink with the spray hose.
  • 6-303.11A - Burned out light in the walk-in freezer.
  • 6-303.11C - Numerous burned out lights in rear kitchen & oven's exhaust hood.
  • 6-501.111D - Caulk gap around deck oven's vent pipe, at the ceiling.
  • 6-501.18 - Front hand sink lacks dispensed paper towels.
April 16, 2008Routine311Details / Comments
  • 3-501.16A1 - Critical Steaming sandwiches (in steamer at 11:16 am ) were at 129, 130, 132 and 128 degrees F. A ready to serve panini sandwich taken from the panini grill after cooking was at 133.The Oven heating cook chart showed panini sandwiches were all "recorded" at 165 at 11:00 am.
  • 3-501.16A2 - Critical Repeat Sandwich meats in open top #1 were filled above the fill lines and salami was at 56 and 54 degrees F. In the 2nd open top unit portioned chicekn was at 46 degrees F. IN the walk-in refrigerator, sliced meats were at 46, 48, and 46 at 11:21 am in 1/4 hotel pans 7 inches deep.
January 10, 2008Routine20Details / Comments
  • 11-2-24A - Critical There is no certified food manager on duty for most of the inspection.
  • 3-302.11A6 - Critical There was a large amount of mold growing in the ice machine on ice contact surfaces.
  • 3-304.12A - Measuring cups for portioning salad greens were kept in the salad greens with the handles buried in the food.
  • 3-501.16A2 - Critical Repeat There was a cream-type filling in the pastry rings being held at room temperature for sale. The cream ingredient was stored in the walk-in refrigerator without any labeling to denote whether there is a public health reason for its refrigeration or not. The ingredients (found on similar labeling) denoted the presence of milk, eggs and cream.
  • 3-501.16A2 - Critical Repeat Turkey and roast beef was sliced into hotel half pans 6 inches deep and was recorded to be 46 to 49 degrees F. shortly after slicing. The same portions were still between 46 to 49 degrees 90 minutes later. Additionally, portioned chicken, turkey, salami American cheese Muenster cheese and roast beef in open top units was recorded at 44 to 46 degrees F, and loaded over the fill lines. The manager attempted to rechill the meats by placing them in the freezer until 12:19 pm. While most were frozen on the top, some internal temperatures were still as high as 42 degrees F. This appears to not be a good solution for meats found out of temperature.
  • 5-205.15B1 - The condensation catch pan in the walk-in refrigerator was leaking water onto shelves and floors under it. It appeared as if the pan had corroded through in many places.
  • 5-205.15B1 - The water filters were leaking water onto the floor. The areas around the hot water heater were wet and there were buckets placed udner the leaking filters to catch the water. The fire closet next to this area was also wet.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-304.11 - The large belt toaster was operating and not located under a hood to capture exiting heat.
January 08, 2008Routine34Details / Comments
No violation noted during this evaluation. December 07, 2007Follow-up00Details / Comments
  • 3-501.16A1 - Critical Repeat Portobello sandwiches at 131 degrees F. in steam cabinet at 1:15 pm. There were no times written on the sheet pan liners, so it is assumed that temperature only was being used as a public health control..
  • 3-501.16A2 - Critical Repeat In the main walk-in refrigerator, preportioned chicken in small plastic bags stuffed into a 6x8x12 stainless steel container were at 57 degrees F. sliced turkey in S/S container with lid on was at 51 degrees F. In the open-top sandwich refrigerated sandwich make stations, sliced meats including turkey and portioned meat was at 51 degrees and 46 degrees. Meat roll-ups were at 46 degrees F. and sliced chicken was at 46 degrees. Portioned chicken was in the 2nd open top unit at 47 degrees F.
September 04, 2007Follow-up20Details / Comments
  • 3-501.16A1 - Critical Repeat Panini sandwiches were moved to the rotating oven after up to two hours and cooked to measured temperatures of 129, 131, 138, 129. There was a temperature chart on the door of the oven for logging the internal cook temperatures, but no temperatures were being logged in. Sandwiches were then moved to the steam cabinet with an ill-fitting door that was holding some sandwiches at between 129 to 133 degrees F. At 10:53 it was noted that sheet pans had two times recorded on them: 10:40 and 12:40. All sandwiches in the steam cabinet at 12:42 were at or above 135 degrees, except for the portobello sandwiches which were as low as 131.
  • 3-501.16A2 - Critical Repeat Panini sandwich production continues at room temperature with several ingredients preped the evening before. Temperature during production and after one hour to 1 1/2 hours in the walk-in afterward, were at 48, 50, 51, 54, 67, 65, 67. Numerous PHF foods were cold holding on the open-top units at: 53, 61, 61, 53,52, 44, 44, above the fill lines including turkey, roast beef roll-ups, chicken in bags, swiss cheese, ham, tuna salad, and chicken salad.The catering operation was not able to be observed during this inspection, but it was said to have been modified, and catering continues. No modified catering temperature controls were outlined or presented or available for review.
  • 3-501.19A3 - Critical Repeat At 12:55 pm the sheet pan marked 12:40 was still being used and the portobello sandwiches were at 129 degrees F.
August 31, 2007Follow-up30Details / Comments
  • 3-501.16A2 - Critical Repeat Panini sandwiches that were prepped staring at around 8:30 am using ingredients that were as high as 56 degrees F. were as high as 60 degrees F. in the walk-in refrigerator at 9:28 am. The Panini assembly and cook processes as laid out in the corporate manual continue to be confusing and ambiguous with no apparent attempt to actually track and control the time out of temperature during assembly, or no clear statement whether time or temperature is to be controlled. There is just a statement in the DRAFT 8-17-07 STEP by STEP 29 stating that one should "Minimize the amount of time ...out of refrigeration". Our observations suggested that the entire process including cool-down was likely many hours.
  • 3-501.16A2 - Critical Repeat The sandwich open-top refrigeration unit on the front line was said to have been stocked at 7:00 am, but at 10:24 am sliced chicken and other potentially hazardous foods were still at 57 degrees F. Foods were stocked far above the fill lines.
  • 3-501.16A2 - Critical Repeat Smoked turkey sandwiches prepped at around 8:00 am for a catering order and were packed into sandwich wrapping, placed in small cardboard boxes that were then placed into larger cardboard boxes and put into paper bags. The internal temperature of the sandwiches at 10:25 am was 57 degrees F. with little chance of becoming properly refrigerated before the 12 N pick-up.
  • 3-501.19A3 - Critical Repeat Pulled chicken was being portioned for sandwiches to be used later and was being put tightly into a stainless steel hotel pan 10x12x6 inches at 46 degrees F. and covered with plastic wrap, allowing it to stay in the danger zone for estimated hours. Panini sandwich production started at 9:00 am using ingredients prepped the day before, Some ingredients prepared in a similar manner. Turkey from previous day set-up (as per Step-by-step #26) was at 51 degrees at 9:43 am. Portabello was being assembled at 9:32 am at a temperature of 59 degrees F. Trays were not marked with times during production. Production finished at 11:05 am with an estimated time out of temperature of some ingredients of already more than 4 hours.
August 21, 2007Routine20Details / Comments
  • 3-403.11A - Critical Panini sandwiches destined for reheating for hot holding in the steam cabin were not first heated to or above 165 degrees F. as required by this section. The sandwiches were placed into the steam cabinet at 55 to 62 degrees F. and heated to 90 degrees over a period of 2 hours. The steam cabinet appears to not have the heating capacity to cook foods, but just to hold existing temperatures. No precook step is listed or was observed.
  • 3-501.16A1 - Critical Panini sandwiches were to be held in a steam cabinet set at 140 degrees F. until ready for toasting, but the steam cabinet was holding them at 90 degrees F. after 2 hours. Subsequent toasting for 2 minutes brought them up to approximately 125 degrees F. The steam cabinet appears to be designed for the holding of sandwiches, but not for the cooking of sandwiches as it was observed to be used.
  • 3-501.16A2 - Critical Panini sandwiches were made at approximately 8:30 am and placed in the walk-in refrigerator. Sandwiches remaining in the walk-in at 10:15 am were as follows: Turkey sandwiches, 51 degrees F., Feta cheese sandwiches 52 degrees F. The 3-door True open-top unit was holding chicken chunks at 48 degrees, Roast beef at 52 degrees and ham at 43 degrees, the 2nd 3 door open top True unit was holding Turkey salad at 48 degrees F., cheese at 53 degrees, blue cheese 54 degrees, and feta cheese at 56 degrees.
  • 3-501.19A3 - Critical After being placed in the steam cabinet at 55 to 62 degrees F. at 9:55 am, sandwiches on tray liners were marked with the times of 10:30 am to 2:30 PM. In addition to the sandwiches being out of temperature already for up to 2 hours, the employees were adding an additional 30 minutes on the maximum safe time of four hours allocated for foods using time as a public health control and that will be held at temperatures below 70 degrees F. during holding). It is unknown if the facility is attempting to use time as a public health control or not. There were no readily available procedures as required and employees were not checking temperatures as needed. Additionally, a discussion with Sara Kline and Lynne Hazard of Panera Corporate Quality Assurance, indicated that the holding temperatures of the food in the steam cabinet should have been above 140 degrees F. for the sandwiches (not necessarily the case for the use of time only as public health control).
  • 6-304.11 - This facility had two panini grills, a conveyor toaster and a bagle toaster with no vent hoods above them.
August 07, 2007Routine41Details / Comments
No violation noted during this evaluation. March 01, 2007Follow-up00Details / Comments
  • 3-306.11 - The food on display is not protected from contamination. Samples observed unprotected at the time of the inspection.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-703.11C - Critical When tested, no sanitizer was found in the dish washer.
February 27, 2007Routine12Details / Comments
  • 3-302.12 - Unlabeled food containers observed on the food storage shelf.
  • 4-501.11B - Door gasket to the walk in cooler and hot holding unit not in good repair.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: Interior of the ice machine and ice machine.
  • 4-602.13 - The nonfood contact surface of the equipment had accumulations of grime and debris. (Exterior of the dish washer)
  • 4-703.11C - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found at the dish washer. (Empty sanitizer container).
  • 5-205.15B1 - Leak observed at the faucet of the three compartment sink.
  • 6-301.11 - Corrected During Inspection There was no hand soap at the hand washing sink.
  • 6-501.111D - Repeat Harborage conditions exist. A number of flies observed throughout the facility.
August 01, 2006Routine26Details / Comments
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.114C1 - Corrected During Inspection Critical The quaternary ammonium sanitizing solution used was not at an acceptable concentration at 400ppm+.
  • 4-501.11B - 1. Door gasket to the Beverage air cooler observed torn and not in good repair. 2. Gap observed around the door gasket to the single door beverage air at the front counter.
  • 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive condensation. (panini grill not located under vent hood)
January 05, 2006Routine13Details / Comments
  • 3-501.13A - Corrected During Inspection Frozen soups observed being thawed at room temperature in a prep sink.
  • 3-501.16A2 - Corrected During Inspection Critical Turkey/Ham in the front prep cooler holding at 50*F. Products stored above the cooling line.
  • 4-501.114A - Corrected During Inspection Critical The chlorine sanitizing solution used was at 0 ppm.
  • 4-501.11A - Storage shelves above the three compartment sink observed with heavy rust build up.
  • 5-501.113B - Corrected During Inspection Outside refuse container was uncovered.
  • 6-202.11A - The light bulbs in the walk in freezer were not properly shielded, coated, or shatter-resistant.
  • 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. (Back door opening - delivery)
  • 6-501.11 - Repeat 1. Walls and base coving not in good repair throughout the food preparation area. (Walls and base coving currently being replaced or repaired). 2. Ceiling tiles in the bakery area observed with heavy stain build up.
  • 6-501.111D - Number of flies observed throughout the food preparation area.
  • 7-102.11 - Corrected During Inspection Critical Working containers of cleaning toxic are not properly labeled.
June 24, 2005Routine37Details / Comments
  • 3-304.12A - In-use utensils improperly stored between use. Observed a cup used as a scoop inside the flour container.
  • 4-903.11B2 - Clean lids (at the tea/coffee station) were observed stored uncovered or with the food contact surface facing upward.
  • 4-903.11C - Clean coffee filters were observed stored unprotected at the coffee station.
  • 4-501.11A - Observed condensation leak inside Randell sandwich prep cooler.
December 28, 2004Routine04Details / Comments
  • 11-2-24A - Critical Repeat The CFM does not hold a card on her.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  • 6-501.114B - The premises has accumulation of litter in front of the back door.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1. gaskets at B.A. coffee prep unit2. gaskets at B.A. bagel unit3. gaskets of the ice bin
  • 6-501.111B - Observed gnats crawling near the back door.
  • 6-202.11A - The light bulbs in the Walk-in cooler were not properly shielded, coated, or shatter-resistant.
  • 4-202.11A1 - Critical Observed cracked lexan container lids stored on a shelving unit.
  • 6-501.11 - Observed caulking at the handsink (hallway) deteriorated.
  • 4-501.11B - The door gaskets of the B.A. bagel prep cooler are severely torn.
  • 5-205.15B1 - Observed leak at the 3-vat sink faucet.
June 28, 2004Routine37Details / Comments
  • 3-501.16A2 - Critical Observed deli meats stored at the sandwich prep coolers cold holding at 47-49F.
  • 4-903.11A3 - Observed boxes of napkins not stored 6 inches above the floor in the kitchen.
  • 3-501.13A - Improper methods used to thaw frozen products at a prep sink.
  • 5-205.15B1 - Repeat Observed the handsink in the back kitchen still turned off.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the Walkin cooler.
  • 4-204.112B - There was no temperature measuring device located in the sandwich prep cooler.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: gaskets at both Beverage Air coolers.
  • 3-307.11 - Critical Repeat Observed an employee pick up the knife that had fallen off the floor and continue to sharpen it.
January 12, 2004Routine45Details / Comments
  • 11-2-24A - Critical Managers on duty do not have CFM cards at the time of inspection.
  • 3-501.16A1 - Critical Some soups holding at 100F.
  • 5-205.15B1 - Plumbing connections under the handsink in the back kitchen are leaking. The handsink is turned off.
  • 6-501.11 - Repeat Observed ceiling panels above the mopsink not intact.
  • 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: bagel screens.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 4-903.11B2 - Repeat Clean plates and dishes were observed stored uncovered or with the food contact surface facing upward (salad prep station).
  • 4-101.111 - Observed lexan lids cracked and chipped.
  • 4-501.114A - Critical The chlorine sanitizing solution used was at 0 ppm at the dishwasher machine.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.11A - Randell salad prep cooler has condensation leak.
  • 3-302.11A4 - Critical Unwrapped or uncovered food in the Walkin cooler: pineapples and lettuce.
  • 3-307.11 - Observed employee preparing foods at the dishwasher (between the 3-vat sink and the dishwasher).
  • 7-102.11 - Critical Working container of Windex is not properly labeled.
  • 2-402.11 - Employee observed working in the food service area without proper hair restraints.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: inside of the ice machine.
November 20, 2003Routine610Details / Comments
  • 6-301.11 - No soap is provided at the kitchen hand sink.
  • 4-903.12A4 - Box of single service items were found stored in the mechanical room.
  • 6-501.11 - Missing one ceiling panel in the kitchen (above the walk-in freezer).
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor inside the walk-in refrigerator.
  • 6-501.16 - Mops and brooms are not hung up to air dry.
  • 4-903.11B1 - Repeat Clean equipment were not observed stored in a position to allow air-drying.
  • 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. metal sheet trays, 2. muffin tins.
  • 6-501.110A - Employees are not using the dressing rooms or lockers provided. Observed a back pack stored on the same shelf as food (poppy seeds, etc.)
  • 3-302.12 - Repeat Unlabeled food containers. Spray bottles are not labeled (water and oil).
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 4-903.11B2 - Repeat Clean dish ware and stainless steel ware were observed stored uncovered or with the food contact surface facing upward.
  • 4-904.11A - Coffee filters and coffee lids on display were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1. door gaskets.
  • 4-904.11B - Repeat Unwrapped knives, forks, or spoons were not stored with the handles presented towards the employee.
  • 6-501.111B - The premises are not being routinely inspected for evidence of pests. Observed house flies in the establishment.
August 11, 2003Routine114Details / Comments

October 02, 2009 (Routine)



Violations:
  • 3-501.16(A)(2) - Critical The following food item(s) were measured at improper temperatures: chicken @ 46F, diced tomatoes @ 48F, chicken @ 50F, prepared sandwich @ 56F. (discarded)
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below.
  • 4-501.11(A) - The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less. One sandwich prep unit not holding foods at proper temperature.
    Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.

June 02, 2009 (Routine)



Violations:
  • 4-204.117B - The warewashing machine is not equipped with a device to warn of low sanitizer level.
    Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
  • 4-501.114C1 - Critical The quaternary ammonium sanitizing solution used was not at an acceptable concentration at 0.0ppm.
    Quaternary ammonium compound sanitizing solution shall have a minimum temperature of 75oF,have a concentration as specified in 7-204.11 and as indicated by the manufacturer's directions and be used only in water with 500 mg/L hardness
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: trays arriving from central commisory with baked on debris and not clean.
    Clean and sanitize these surfaces for food contact.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility. Debris around dumpster and dumpster is not secured from illegal dumping.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 6-301.12 - No disposable towels, clean towels, or heated air hand drying devices were provided at the hand washing facility at handsink.
    Hand drying devices such as (a) individual disposable paper towels, (b) Continuous towel system that supplies the user with a clean towel or (c) heated air hand drying device must be provided at all hand washing lavatories to encourage proper handwashing.
  • 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive smoke and fumes. Toaster oven, pannini oven and egg cooker not under hood system.
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
Comments:
Employee health policy complete.

January 23, 2009 (Routine)



Violations:
  • 3-304.14A - Wiping cloths improperly used and not stored in sanitizer buckets between uses.
    Additgionally, the buckets did not contain sanitizer. Ensure cloths used for wiping food spills are not used for any other purpose.
  • 3-501.16A2 - Critical Repeat Insulated coffee creamers were at room temperature cold holding at 48, 47, and 47. Milk and 1/2 & 1/2 were in the milk reach-in cold holding at 48, 47, 47. Preportioned chicken in open-top units were at 44 degrees F, possible due to improper cool down prior to the open-top storage.
    All potentially hazardous foods must be cold-held at or below 41 degrees F.
  • 4-601.11A - Critical There was mold growing in the ice machine around the gaskets and between junctions.
    Clean the ice machine at necessary intervals to assure food contact surfaces do not become contaminated.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-303.11A - Inadequate light was noted in the fire closet.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment beside and beind the Polin 3 stack oven. Additionally there is pooling, foul smelling stagnant water on the floor under this unit. The area around the water heater is cluttered and inaccessible.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects
  • 7-102.11 - Critical Working containers of two unknown chemicals are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
The above observations were discussed with the manager. While there was some improvement in temperature controls, a number of items ere still out of temperature. Failure to maintain proper temperature controls in the future will result in further administrative actions and possible tickets being written.

October 14, 2008 (Routine)



Violations:
  • 3-101.11 - Critical The ice in the ice bin was touching large mold deposits on the top of the ice bin making the ice unsound or adulterated.
    Ensure food is safe, unadulterated, and honestly presented.
  • 3-501.16A2 - Critical Repeat motzerella cheese at 46, munster cheese at 46, cheddar at 50, sliced turkey at 46, portioned chicken at 46, tomatoes at 51, marinated onions at 57, roast beef at 50, salami at 53, edam cheese at 51, preportioned chicken at 44, mocha mix in machine at 51 all cold holding above 41 degrees F..
    Voluntarily discarded the food to ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-301.11 - The three open-top units contained foods out of temperature Th eunits may not have sufficientcapacity to meet the food storage demands of the establishment.
    Provide additional refrigeration necessary to maintain food items at 41 or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to
  • 6-202.11A - The light bulbs in the light in front of the fire closet were not properly shielded, coated, or shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
  • 6-501.110A - Personal effects including coats and clothes and purses were stored on food racks. Employees are not using the dressing rooms or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 6-501.111D - Harborage conditions exist under bench seats within the facility due to large amounts of old records stored under the seats.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
The above observations were discussed with the manager. Particular discussino was paid to foods out of temperature in the open top units. This was a repeat item and another ticket ($50) was written

July 22, 2008 (Routine)



Violations:
  • 11-2-24A - Critical There is no certified food manager on duty.
    It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager. Manager is given two days to obtain license or a fine of $50 will be levied. Fax copy to: 703-838-3886
  • 2-103.11G - Critical Manager was not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF) for catered meals that were found with potentially hazardous ingredients at 51 degrees F . Additionaly, the temperature log for this unit did not reflect the actual temperatures observed by this inspector. Actual temperatures observed were much higher than those recorded.
    Manager must ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
  • 3-304.14A - Wiping cloths improperly used in that the buckets for storing them did not have a decernable sanitizing residue in them.
    Ensure cloths used for wiping food spills are not used for any other purpose.
  • 3-501.16A2 - Critical Supplies in walk-in referigerator including sliced ham were cold holding at 49 degrees F. and had been prepared several hours prior. Sliced tomatos were at 53, tomatoes in open-top unit were at 44, roast beef was at 44, cheese at 43. ADditionally, a bowl for the making of caesar salad was held dirty at room temperature and able to support the growth of bactera between uses.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Modify procedures for the multiple use of a cassar salad bowl for the mixing of salad.
  • 3-501.17A - Critical The prepared, refrigerated RTE @FOOD@ held more than 24 hours is not properly date marked. Foods prepared the day of the inspection and the day prior were both marked with a "Tuesday" pull date.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
  • 4-501.11A - Critical Walk-in refrigerator evaporator pan was rusted though and aable to leak and was observed in a state of disrepair and damaged. Additionally, the ice machine had a build-up of mold in the upper ice making sections.
    Repair the evaporator pan and clean ice machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
Comments:
I was acccompanied on this inspection by Nursing student , Wiena Meutia. The above observations were discussed with the managers on duty and corrective actions and modified procedures were further discussed.

May 06, 2008 (Follow-up)

Comments:
the temperature taking procedures had improved over the last observation. The review of the temperature book revealed adequate record-keeping.

May 02, 2008 (Follow-up)

Comments:
Temperature records were checked and found listed adequate, but when a recent product was rechecked, it was found to be 44 degrees rather than the listed 37. When asked to demonstrate how temperatures were taken, the manager on duty Mr Moskowitz, shoved the probe to the bottom of the open-top container rather than taking the top and assumed warmest temperature of the potentially hazardous food. He was told that the most significant temperature was at the top, not the bottom of the container. He explained that he was taught differently.

April 16, 2008 (Routine)



Violations:
  • 3-302.11A4 - Critical Opened bag of sugar exposed on rear wall shelf.
  • 3-304.14B2 - Wiping cloths in several red buckets lacked sanitizer. Observed at 0 ppm Cl & at 0 ppm quats.
  • 3-305.11A3 - Food items stored on the floor of the walk-in freezer (cases of chili).
  • 4-202.11A1 - Critical Wicker baskets are not cleanable yet are unlined & filled with bread.
  • 4-204.11 - Conveyor toaster & paninni grill in use without an exhaust hood. Dust accumulations observed on wall & ceilings.
  • 4-501.11B - Broken cabinet door in base cabinet of beverage self-service station.
  • 4-601.11A - Critical Unclean knives in wall rack -removed, wicker baskets are unclean.
  • 5-202.11B - Corrected During Inspection Slim Jim trash can blocks easy access to the front hand sink.
  • 5-202.14 - Attached chemical dispensing system at the mop sink requires a pressure vacuum breaker at the hose bibb connection.
  • 5-205.15B1 - Leaking faucet & drain at large sink with the spray hose.
  • 6-303.11A - Burned out light in the walk-in freezer.
  • 6-303.11C - Numerous burned out lights in rear kitchen & oven's exhaust hood.
  • 6-501.111D - Caulk gap around deck oven's vent pipe, at the ceiling.
  • 6-501.18 - Front hand sink lacks dispensed paper towels.

January 10, 2008 (Routine)



Violations:
  • 3-501.16A1 - Critical Steaming sandwiches (in steamer at 11:16 am ) were at 129, 130, 132 and 128 degrees F. A ready to serve panini sandwich taken from the panini grill after cooking was at 133.The Oven heating cook chart showed panini sandwiches were all "recorded" at 165 at 11:00 am.
    All panini sandwiches were voluntarily discarded by manager.
  • 3-501.16A2 - Critical Repeat Sandwich meats in open top #1 were filled above the fill lines and salami was at 56 and 54 degrees F. In the 2nd open top unit portioned chicekn was at 46 degrees F. IN the walk-in refrigerator, sliced meats were at 46, 48, and 46 at 11:21 am in 1/4 hotel pans 7 inches deep.
    Meats were voluntarily discarded
Comments:
The above observations were discusssed with the manager on duty. I raised a concern that Panini sandwiches recorded by employees at 11:00 am as being 165 were at 129 to 132 degrees minutes later in the steamer. I suspected that the temperatures taken by employees were not accurate, since they were all the same (unlikely) and not likely to have fallen 30 degrees F. in a matter of minutes. Additionally, I volunteered that during the previous inspection several days earlier, the employees seemed baffled that it took several oven cook cycles and more than 30 minutes to get up to the Company's mandated 165 degrees F. The manager (just in from another Panera location) appeared surprised when I relayed to him that this location was not using the oven system of upside-down sheet pans over the sandwiches during heating. The out of temperature sliced meats in the walk-in refrigerator coupled with the incorrect cook temperatures for the Panini sandwiches and the final temperature after being removed from the Panini grill of only 133 gave the Alexandria Health Department great cause for concern for the safety of Panera's patrons. I explained to the manager that we had incorrectly assumed that after the meeting with corporate and local officials on September 6, 2007, that these significant problems had been adequately resolved. This series of failings with the credibility of local employees, corporate officials and middle management gives us a higher level of concern than ever before.

January 08, 2008 (Routine)



Violations:
  • 11-2-24A - Critical There is no certified food manager on duty for most of the inspection.
    It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
  • 3-302.11A6 - Critical There was a large amount of mold growing in the ice machine on ice contact surfaces.
    Thoroughly clean ice machine.
  • 3-304.12A - Measuring cups for portioning salad greens were kept in the salad greens with the handles buried in the food.
    Store utensils so that food is not contaminated.
  • 3-501.16A2 - Critical Repeat There was a cream-type filling in the pastry rings being held at room temperature for sale. The cream ingredient was stored in the walk-in refrigerator without any labeling to denote whether there is a public health reason for its refrigeration or not. The ingredients (found on similar labeling) denoted the presence of milk, eggs and cream.
    Ascertain whether the pastry rings and other cream filling pastries need to be refrigerated or not.
  • 3-501.16A2 - Critical Repeat Turkey and roast beef was sliced into hotel half pans 6 inches deep and was recorded to be 46 to 49 degrees F. shortly after slicing. The same portions were still between 46 to 49 degrees 90 minutes later. Additionally, portioned chicken, turkey, salami American cheese Muenster cheese and roast beef in open top units was recorded at 44 to 46 degrees F, and loaded over the fill lines. The manager attempted to rechill the meats by placing them in the freezer until 12:19 pm. While most were frozen on the top, some internal temperatures were still as high as 42 degrees F. This appears to not be a good solution for meats found out of temperature.
    Slice pre refrigerated meats onto bakery pans in shallow portions for quicker cooling.
  • 5-205.15B1 - The condensation catch pan in the walk-in refrigerator was leaking water onto shelves and floors under it. It appeared as if the pan had corroded through in many places.
    replace pan.
  • 5-205.15B1 - The water filters were leaking water onto the floor. The areas around the hot water heater were wet and there were buckets placed udner the leaking filters to catch the water. The fire closet next to this area was also wet.
    Fix leaks,
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-304.11 - The large belt toaster was operating and not located under a hood to capture exiting heat.
    Locate toaster under hood.
Comments:
The Panara directions for the heating of sandwiches before being placed into the steamer note a rotary oven cook time of 8 minutes, but this facility needed to cook it twice that long to attain the posted temperature of 165 degrees F. The corporate directions appear to be incorrect for this location. The above observations were discussed with the managers on duty. the importance of having a certified manager on duty was stressed, as was the need to correctly monitor cold holding temperatures (Repeat item). A warning ticket was written for the lack of a certified manager.

December 07, 2007 (Follow-up)

Comments:
This was a follow-up visit due to the oven fire on Dec. 4.
Oven has been replaced and a new proofer should be installed by 12/12/07. All baking will be done off site and delivered to this store until the repairs are completed. The rest of the premises have been cleaned. Store may reopen for business. The manager will call the Health Department for a final inspection when all repairs are completed.

September 04, 2007 (Follow-up)



Violations:
  • 3-501.16A1 - Critical Repeat Portobello sandwiches at 131 degrees F. in steam cabinet at 1:15 pm. There were no times written on the sheet pan liners, so it is assumed that temperature only was being used as a public health control..
  • 3-501.16A2 - Critical Repeat In the main walk-in refrigerator, preportioned chicken in small plastic bags stuffed into a 6x8x12 stainless steel container were at 57 degrees F. sliced turkey in S/S container with lid on was at 51 degrees F. In the open-top sandwich refrigerated sandwich make stations, sliced meats including turkey and portioned meat was at 51 degrees and 46 degrees. Meat roll-ups were at 46 degrees F. and sliced chicken was at 46 degrees. Portioned chicken was in the 2nd open top unit at 47 degrees F.
    An employee attempted to use the 57 degree container from the walk-in until stopped by a manager.
Comments:
The above observations were discussed with Mr. Mohammed, General manager. He stated that a new steam cabinet had been delivered, but not yet installed. He also explained that tuesdays are the day for the delivery of food supplies, and that during lunch service, doors are opened many times. He claimed that temperatures of all critical areas were now being taken, but a review of the log on the walk-in refrigerator revealed no temperatures, but only dates and times. A notice of administrative conference was delivered to Mr. Mohammed at the conclusion of the inspection. He was encouraged to have any and all information related to the current temperature controls available during the conference.

August 31, 2007 (Follow-up)



Violations:
  • 3-501.16A1 - Critical Repeat Panini sandwiches were moved to the rotating oven after up to two hours and cooked to measured temperatures of 129, 131, 138, 129. There was a temperature chart on the door of the oven for logging the internal cook temperatures, but no temperatures were being logged in. Sandwiches were then moved to the steam cabinet with an ill-fitting door that was holding some sandwiches at between 129 to 133 degrees F. At 10:53 it was noted that sheet pans had two times recorded on them: 10:40 and 12:40. All sandwiches in the steam cabinet at 12:42 were at or above 135 degrees, except for the portobello sandwiches which were as low as 131.
  • 3-501.16A2 - Critical Repeat Panini sandwich production continues at room temperature with several ingredients preped the evening before. Temperature during production and after one hour to 1 1/2 hours in the walk-in afterward, were at 48, 50, 51, 54, 67, 65, 67. Numerous PHF foods were cold holding on the open-top units at: 53, 61, 61, 53,52, 44, 44, above the fill lines including turkey, roast beef roll-ups, chicken in bags, swiss cheese, ham, tuna salad, and chicken salad.The catering operation was not able to be observed during this inspection, but it was said to have been modified, and catering continues. No modified catering temperature controls were outlined or presented or available for review.
    Foods were moved to the lower portion of the open top holding unit to ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 3-501.19A3 - Critical Repeat At 12:55 pm the sheet pan marked 12:40 was still being used and the portobello sandwiches were at 129 degrees F.
    The error was called to the manager's attention and the sheetpan of sandwiches were thrown out.
Comments:
The concept of using time as a public health control when the preceding temperatures are not yet controlled were discussed with the manager as a bad idea, and against the direction previously sent to the facility. Additionally the firm's continuation of catering without first submitting the proposed process of temperature control to the Health Department was discussed. The continuation of problems with temperatures on the open-top units was discussed. The inability of the cafe's employees to properly fill out a cook temper check list was pointed out to the manager Further regualtory follow-up is being contemplated.

August 21, 2007 (Routine)



Violations:
  • 3-501.16A2 - Critical Repeat Panini sandwiches that were prepped staring at around 8:30 am using ingredients that were as high as 56 degrees F. were as high as 60 degrees F. in the walk-in refrigerator at 9:28 am. The Panini assembly and cook processes as laid out in the corporate manual continue to be confusing and ambiguous with no apparent attempt to actually track and control the time out of temperature during assembly, or no clear statement whether time or temperature is to be controlled. There is just a statement in the DRAFT 8-17-07 STEP by STEP 29 stating that one should "Minimize the amount of time ...out of refrigeration". Our observations suggested that the entire process including cool-down was likely many hours.
    The modified Panini directions fail to decern whether time or temperature are being used to control the growth of pathogenic bacteria. The use of the alternate oven heating procedure is not made clear. The accumulation of time out of temperature during pre preparation, assembly are not being collected or controlled. Assumptions about the amount of temperature abuse were assumed to be two hours, while they were likely much longer.
  • 3-501.16A2 - Critical Repeat The sandwich open-top refrigeration unit on the front line was said to have been stocked at 7:00 am, but at 10:24 am sliced chicken and other potentially hazardous foods were still at 57 degrees F. Foods were stocked far above the fill lines.
    The only management systems to track and control temperatures appeared to be a "live check form" that is used by the manager 3 times/day. This check form does not capture the items out of temperature or the times that they are out. If such forms are reviewed by higher levels of management, there appears to be a lack of enough information to conduct a proper follow-up and assure that repeat violations are not continuing to occur.
  • 3-501.16A2 - Critical Repeat Smoked turkey sandwiches prepped at around 8:00 am for a catering order and were packed into sandwich wrapping, placed in small cardboard boxes that were then placed into larger cardboard boxes and put into paper bags. The internal temperature of the sandwiches at 10:25 am was 57 degrees F. with little chance of becoming properly refrigerated before the 12 N pick-up.
    Catering procedures were discussed with the manager.Open top procedures were discussed with Area Director Todd Esterline, District Manager Gretchen Huffsmith and general Manager Mohammed Mahamudu.
  • 3-501.19A3 - Critical Repeat Pulled chicken was being portioned for sandwiches to be used later and was being put tightly into a stainless steel hotel pan 10x12x6 inches at 46 degrees F. and covered with plastic wrap, allowing it to stay in the danger zone for estimated hours. Panini sandwich production started at 9:00 am using ingredients prepped the day before, Some ingredients prepared in a similar manner. Turkey from previous day set-up (as per Step-by-step #26) was at 51 degrees at 9:43 am. Portabello was being assembled at 9:32 am at a temperature of 59 degrees F. Trays were not marked with times during production. Production finished at 11:05 am with an estimated time out of temperature of some ingredients of already more than 4 hours.
    Systems need to be in place that assure that temperature control is being maintained on supplies prior to assembly. These same systems must be able to track both time and temperature during production so that whatever system (tracking either time or temperature) is used, there will be a level of credibility behind the assumptions of safety. Sandwiches were placed in the rotary oven for 15 minutes between two sheet pans and removed at temperatures ranging from 123 to 152 degrees F. They were then moved to the steam cabinet. where the trays were marked with the times 11:05 am and 1:05 am. Ending steam cabinet temperatures were not able to be taken, but if the preparation time, plus the cool-down time, plus the steam cabinet time added up to over 4 hours, those sandwiches must be discarded.
Comments:
This inspection was a follow-up to the inspection of 8-7-07 where problems were noted with the corporate directions for the preparation of sandwiches. Modified assembly, cook and holding procedures provided by corporate continue to be confusing and even with the further written direction provided by Gretchen Huffsmith, the staff was unable to prepare and maintain safe products. A credible system of assuring the safety of products in this restaurant including Panini sandwiches, sandwiches made at the open top refrigeration unit and catered items is not yet fully in place. It is suggested that a full understanding of all the unit's time and temperature processes along with a management system to track and control them should be in place before time as a public health control is used. Additionally, if time as a public health control is to be used, it should allow for some "customer carrying time" prior to consumption, and not use up the entire 4 hour safety window to prepare and deliver an incubated product already beyond FDA's safety parameters as soon as the customer leaves the register. It is most important to remember that as mandated by FDA Food Code Section 3-501.19(B)(3) The FOOD shall be cooked and served, served if READY-TO EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control;

August 07, 2007 (Routine)



Violations:
  • 3-403.11A - Critical Panini sandwiches destined for reheating for hot holding in the steam cabin were not first heated to or above 165 degrees F. as required by this section. The sandwiches were placed into the steam cabinet at 55 to 62 degrees F. and heated to 90 degrees over a period of 2 hours. The steam cabinet appears to not have the heating capacity to cook foods, but just to hold existing temperatures. No precook step is listed or was observed.
    Sandwiches were thrown out.
  • 3-501.16A1 - Critical Panini sandwiches were to be held in a steam cabinet set at 140 degrees F. until ready for toasting, but the steam cabinet was holding them at 90 degrees F. after 2 hours. Subsequent toasting for 2 minutes brought them up to approximately 125 degrees F. The steam cabinet appears to be designed for the holding of sandwiches, but not for the cooking of sandwiches as it was observed to be used.
    Sandwiches approaching four hours old were thrown out.
  • 3-501.16A2 - Critical Panini sandwiches were made at approximately 8:30 am and placed in the walk-in refrigerator. Sandwiches remaining in the walk-in at 10:15 am were as follows: Turkey sandwiches, 51 degrees F., Feta cheese sandwiches 52 degrees F. The 3-door True open-top unit was holding chicken chunks at 48 degrees, Roast beef at 52 degrees and ham at 43 degrees, the 2nd 3 door open top True unit was holding Turkey salad at 48 degrees F., cheese at 53 degrees, blue cheese 54 degrees, and feta cheese at 56 degrees.
    Sheet pan plastic wrapping was removed from the sheet pan rack holding the sheet pans of sanwiches to facilitate better cooling.
  • 3-501.19A3 - Critical After being placed in the steam cabinet at 55 to 62 degrees F. at 9:55 am, sandwiches on tray liners were marked with the times of 10:30 am to 2:30 PM. In addition to the sandwiches being out of temperature already for up to 2 hours, the employees were adding an additional 30 minutes on the maximum safe time of four hours allocated for foods using time as a public health control and that will be held at temperatures below 70 degrees F. during holding). It is unknown if the facility is attempting to use time as a public health control or not. There were no readily available procedures as required and employees were not checking temperatures as needed. Additionally, a discussion with Sara Kline and Lynne Hazard of Panera Corporate Quality Assurance, indicated that the holding temperatures of the food in the steam cabinet should have been above 140 degrees F. for the sandwiches (not necessarily the case for the use of time only as public health control).
    Sandwiches were thrown out.
  • 6-304.11 - This facility had two panini grills, a conveyor toaster and a bagle toaster with no vent hoods above them.
    Add needed ventilation during upcoming remodeling.
Comments:
The above observations were discussed with the Unit Manager, Sara Ostria, the regional manager, Mohammed, and two corporate Q/A officers from Panera Corporate Headquarters. The cook processes for the Panini sandwiches were discussed at length because the procedures observed appeared to be different than those outlined in the corporate Q/A manual. Additionally, the required temperatures and times for the safety of these products were not being adhered to. It remains unclear whether the corporation is using time as a public health control or not. Several suggested corrections made by corporate Q/A such as pre- heating the Panini sandwiches in the oven set at 350-360 for 15 minutes to attain the required 165 pasteurization temperature, were not covered in the corporate Q/A manual even though they seem to be a necessary step in attaining a safe product. As a possible alternate solution, multiple 2 minute cook cycles were tried for a single Panini sandwich in the Panini grills. Three cycles of 2 minutes were needed to bring the out-of-temperature sandwiches to an internal temperature of 165 degrees F. The workers observed that such a time would be too long during a lunch rush. The manager stated that the procedures used in this Panera Unit are the same as many other units she has worked in, leading one to believe that these handling and temperature problems extend beyond this one particular unit. Corporate Quality Assurance can be reached at: 800-301-5566, ext 7162 for Sarah Kline and 7167 for Lynne Hazard.

March 01, 2007 (Follow-up)

Comments:
This visit was made to conduct a follow up inspection on the dish washer. Please review the following comments:

1. Dish washer was service/repaired and is currently sanitizing properly at 50 ppm. A test kit was also provided to monitor the chemical sanitizer.
2. If you have any question, please contact me.

February 27, 2007 (Routine)



Violations:
  • 3-306.11 - The food on display is not protected from contamination. Samples observed unprotected at the time of the inspection.
    Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-703.11C - Critical When tested, no sanitizer was found in the dish washer.
    Please service dish washer to properly sanitize at 50ppm.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. Please correct the noted critical violation within Forty Eight (48) hours. Please contact me once the dish washer has been service to properly sanitize at 50 ppm.
2. Please correct all non-critical violation by the next routine inspection.
3. The Certified Food Manager demonstrated good knowledge of foodborne illness prevention, food protection, employee health policies/practices and others. Good Job! An employee on duty demonstrated good hand washing technique.
4. The overall facility in good condition. Good sanitation, good date marking system, good food storage practices, good food handling practices and others. Please advise staff of the good job they are doing. Thank You!
5. If you have any question, please contact me.

August 01, 2006 (Routine)



Violations:
  • 3-302.12 - Unlabeled food containers observed on the food storage shelf.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 4-501.11B - Door gasket to the walk in cooler and hot holding unit not in good repair.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: Interior of the ice machine and ice machine.
    Clean and sanitize these surfaces for food contact.
  • 4-602.13 - The nonfood contact surface of the equipment had accumulations of grime and debris. (Exterior of the dish washer)
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-703.11C - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found at the dish washer. (Empty sanitizer container).
    Provide sanitizer at all times for proper sanitizing of equipment and utensils.
  • 5-205.15B1 - Leak observed at the faucet of the three compartment sink.
    Plumbing systems and components shall be maintained in good repair.
  • 6-301.11 - Corrected During Inspection There was no hand soap at the hand washing sink.
    Provide hand soap at all times to encourage proper and frequent hand washing.
  • 6-501.111D - Repeat Harborage conditions exist. A number of flies observed throughout the facility.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Seek the advice of your professional pest control company.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. Please correct the remaining critical violation within Ten (10) days.
2. All remaining non-critical violations must be corrected by the next routine inspection.
3. The Certified Food Manager on duty has a certificate of passing the national certified food manager examine, but not the identification required by the Alexandria Health Department. Please obtain the proper identification within Ten (10) days.
4. If you have any question, please contact me. Thank You..

January 05, 2006 (Routine)



Violations:
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternary ammonia and chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-501.114C1 - Corrected During Inspection Critical The quaternary ammonium sanitizing solution used was not at an acceptable concentration at 400ppm+.
    Quaternary ammonium compound sanitizing solution shall have a minimum temperature of 75oF,have a concentration as specified in 7-204.11 and as indicated by the manufacturer's directions and be used only in water with 500 mg/L hardness
  • 4-501.11B - 1. Door gasket to the Beverage air cooler observed torn and not in good repair. 2. Gap observed around the door gasket to the single door beverage air at the front counter.
    1. Repair or replace the door gasket in accordance with the manufacturer's specifications. 2. Make repairs around the door gasket to maintain the equipment in good condition.
  • 6-304.11 - Ventilation is not sufficient to keep rooms free of excessive condensation. (panini grill not located under vent hood)
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. Critical violation corrected during the inspection.
2. All remaining violation must be corrected by the next routine inspection.
3. Good improvements observed throughout the facility. Good food safety practices, good hand washing procedures, good sanitation and well organized. The Certified Food Manager on duty demonstrated good knowledge of food protection, employees health procedures, cleaning/sanitizing and temperature controls. Good Job!!! Thank You
4. If you have any question, please contact me.

June 24, 2005 (Routine)



Violations:
  • 3-501.13A - Corrected During Inspection Frozen soups observed being thawed at room temperature in a prep sink.
    Thaw potentially hazardous foods by either methods. Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity
  • 3-501.16A2 - Corrected During Inspection Critical Turkey/Ham in the front prep cooler holding at 50*F. Products stored above the cooling line.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 4-501.114A - Corrected During Inspection Critical The chlorine sanitizing solution used was at 0 ppm.
    Please maintain chlorine sanitizing solution between 50-100 ppm for proper sanitizing. Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F.
  • 4-501.11A - Storage shelves above the three compartment sink observed with heavy rust build up.
    Repair to provide a smooth cleanable surface or replace shelves. Storage shelves scheduled to be replaced.
  • 5-501.113B - Corrected During Inspection Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 6-202.11A - The light bulbs in the walk in freezer were not properly shielded, coated, or shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
  • 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. (Back door opening - delivery)
    Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
  • 6-501.11 - Repeat 1. Walls and base coving not in good repair throughout the food preparation area. (Walls and base coving currently being replaced or repaired). 2. Ceiling tiles in the bakery area observed with heavy stain build up.
    Make repairs necessary to maintain the establishment in good condition.
  • 6-501.111D - Number of flies observed throughout the food preparation area.
    keep doors closed to prevent the entry of insects, flies and others.
  • 7-102.11 - Corrected During Inspection Critical Working containers of cleaning toxic are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. Critical violations corrected during the inspection.
2. Remaining violations must be corrected by the next routine inspection.
3. Walls and base coving currently being replaced or repaired. Stain ceiling tiles will be replaced.
4. Please ensure the chemical dispensing unit has the proper backflow device, once re-installed.
5. If you have any question, please contact me.

December 28, 2004 (Routine)



Violations:
  • 3-304.12A - In-use utensils improperly stored between use. Observed a cup used as a scoop inside the flour 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 storage container. 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. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
  • 4-903.11B2 - Clean lids (at the tea/coffee station) were observed stored uncovered or with the food contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 4-903.11C - Clean coffee filters were observed stored unprotected at the coffee station.
    Store items in the original protective package to protect from contamination until used.
  • 4-501.11A - Observed condensation leak inside Randell sandwich prep cooler.
    Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.

June 28, 2004 (Routine)



Violations:
  • 11-2-24A - Critical Repeat The CFM does not hold a card on her.
    It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
  • 6-501.16 - Repeat Mops and brooms are 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.
  • 6-501.114B - The premises has accumulation of litter in front of the back door.
    Maintain the premises free of litter.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1. gaskets at B.A. coffee prep unit2. gaskets at B.A. bagel unit3. gaskets of the ice bin
    Clean and sanitize these surfaces for food contact.
  • 6-501.111B - Observed gnats crawling near the back door.
    Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-202.11A - The light bulbs in the Walk-in cooler were not properly shielded, coated, or shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
  • 4-202.11A1 - Critical Observed cracked lexan container lids stored on a shelving unit.
    Replace the lids to provide a food contact surface that is smooth; free of breaks, open seams, crack, and chips, free of sharp internal angles, corners, and crevices, finished to have sooth welds and joints, and is accessible for cleaning and inspection.
  • 6-501.11 - Observed caulking at the handsink (hallway) deteriorated.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 4-501.11B - The door gaskets of the B.A. bagel prep cooler are severely torn.
    Repair or replace the gaskets in accordance with the manufacturer's specifications.
  • 5-205.15B1 - Observed leak at the 3-vat sink faucet.
    Plumbing systems and components shall be maintained in good repair.
Comments:
Walk-in cooler door shall be closed if not in use.
Keep the doors of prep coolers closed when not in use.

No flies observed during today's inspection.

January 12, 2004 (Routine)



Violations:
  • 3-501.16A2 - Critical Observed deli meats stored at the sandwich prep coolers cold holding at 47-49F.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. CORRECTED.
  • 4-903.11A3 - Observed boxes of napkins not stored 6 inches above the floor in the kitchen.
    Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
  • 3-501.13A - Improper methods used to thaw frozen products at a prep sink.
    Thaw potentially hazardous foods by either methods:Under refrigeration that maintains food temperature at 41°F or Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity.
  • 5-205.15B1 - Repeat Observed the handsink in the back kitchen still turned off.
    Plumbing systems and components shall be maintained in good repair.
  • 6-501.16 - Repeat Mops and brooms are 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.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the Walkin cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 4-204.112B - There was no temperature measuring device located in the sandwich prep cooler.
    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.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: gaskets at both Beverage Air coolers.
    Clean and sanitize these surfaces for food contact.
  • 3-307.11 - Critical Repeat Observed an employee pick up the knife that had fallen off the floor and continue to sharpen it.
    Once any utensil has been dropped on the floor, wash, rinse, and sanitize before using. CORRECTED.
Comments:
The handsink in the back kitchen MUST be repaired immediately, as it is the only handsink available in that area. The CFM has called a plumber during my inspection.

November 20, 2003 (Routine)



Violations:
  • 11-2-24A - Critical Managers on duty do not have CFM cards at the time of inspection.
    It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
  • 3-501.16A1 - Critical Some soups holding at 100F.
    Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. CORRECTED.
  • 5-205.15B1 - Plumbing connections under the handsink in the back kitchen are leaking. The handsink is turned off.
    Plumbing systems and components shall be maintained in good repair.
  • 6-501.11 - Repeat Observed ceiling panels above the mopsink not intact.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: bagel screens.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 4-903.11B2 - Repeat Clean plates and dishes were observed stored uncovered or with the food contact surface facing upward (salad prep station).
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 4-101.111 - Observed lexan lids cracked and chipped.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. CORRECTED.
  • 4-501.114A - Critical The chlorine sanitizing solution used was at 0 ppm at the dishwasher machine.
    Chlorine sanitizing solutions shall be 25ppm at 120 F, 50 ppm at 100 F, 50 ppm at 75 F, or 100 ppm at 55 F.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-501.11A - Randell salad prep cooler has condensation leak.
    Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
  • 3-302.11A4 - Critical Unwrapped or uncovered food in the Walkin cooler: pineapples and lettuce.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-307.11 - Observed employee preparing foods at the dishwasher (between the 3-vat sink and the dishwasher).
    Protect food from miscellaneous sources of contamination.
  • 7-102.11 - Critical Working container of Windex is not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 2-402.11 - Employee 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.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: inside of the ice machine.
    Clean and sanitize these surfaces for food contact.

August 11, 2003 (Routine)



Violations:
  • 6-301.11 - No soap is provided at the kitchen hand sink.
    Provide soap so employee's may wash their hands.
  • 4-903.12A4 - Box of single service items were found stored in the mechanical room.
    Discontinue storage of clean equipment and utensils in mechanical rooms or other areas subject to contamination.
  • 6-501.11 - Missing one ceiling panel in the kitchen (above the walk-in freezer).
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor inside the walk-in refrigerator.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 6-501.16 - Mops and brooms are 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.
  • 4-903.11B1 - Repeat Clean equipment were not observed stored in a position to allow air-drying.
    Store cleaned/sanitized equipment in a self-draining position that allows air-drying. Do not stack equipment on top of each other while wet. Remove excess water using paper towels.
  • 4-601.11B - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. metal sheet trays, 2. muffin tins.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 6-501.110A - Employees are not using the dressing rooms or lockers provided. Observed a back pack stored on the same shelf as food (poppy seeds, etc.)
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3-302.12 - Repeat Unlabeled food containers. Spray bottles are not labeled (water and oil).
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 4-903.11B2 - Repeat Clean dish ware and stainless steel ware were observed stored uncovered or with the food contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 4-904.11A - Coffee filters and coffee lids on display were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store the single service items in their plastic sleeve or inverted with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1. door gaskets.
    Clean and sanitize these surfaces for food contact.
  • 4-904.11B - Repeat Unwrapped knives, forks, or spoons were not stored with the handles presented towards the employee.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 6-501.111B - The premises are not being routinely inspected for evidence of pests. Observed house flies in the establishment.
    Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Reminders: 1. Employee hand washing and handling food properly. No bare hand contact. 2. Check walk-in refrigerator temperature within one hour to ensure the unit falls to 41F or below (unit was quite warm because the door was open to receive delivery and organize the unit). 3. Keep foods covered while in storage. 4. Employee's shall not wear jewelry while preparing food.

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