Papa John's Pizza #836, 2108 N Glebe Rd, Arlington, VA - Pizza inspection findings and violations

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Business Info

Pizza: Papa John's Pizza #836
Address: 2108 N Glebe Rd, Arlington, Virginia
Phone: (703) 522-3737
Total inspections: 11
Last inspection: Oct 6, 2009

Accepted credit cards: Mastercard, Visa
Primary contact: Bill Friedas
Cuisine: Pizza
Reservations: Not accepted

Restaurant representatives - add corrected or new information about Papa John's Pizza #836, 2108 N Glebe Rd, Arlington, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-102.11C - Critical Repeat The certified food manager could not identify the big five foodborne illnesses.
  • 4-201.11 - Soda crate used to store utensils.
  • 4-302.12 - Repeat A food temperature measuring device is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
  • 4-302.14 - A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
  • 5-103.12 - Insufficient water pressure at front hand sink.
  • 5-203.14 - Critical No air gap at floor drain to three compartment sink.
  • 5-501.113 - Repeat Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.
  • 8-304.11 - The permit is not posted in a location in the food establishment that is conspicuous to consumers.
October 06, 2009Routine26Details / Comments
  • 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the "big Five" food born illnesses (Salmonella, E coli, noro virus Hepatitis A, and Shigella) and the symptoms associated with the diseases that are transmissible through food.
  • 2-301.14 - Critical A food employee failed to wash his or her hands during food preparation when changing tasks.>>No handwashing was observed during inspection. >>No soap observed at hand washing sink in the kitchen next to pizza prep unit.CORRECTED DURING INSPECTION
April 14, 2009Critical Procedures20Details / Comments
  • 2-102.11C - Critical The Certified Food Manager was unable to identify the big five foodborne illnesses.
  • 3-302.11 - Critical Jalepenos observed not covered.
  • 3-302.12 - Container of dustinator is not labeled.
  • 3-501.16A2 - Critical Repeat All foods in pizza prep observed above 41F (44F-51F).
  • 3-501.17B - Critical Repeat Wings prepared and packaged by a food processing plant opened and held for more than 24 hours was not clearly marked at the time the original container was opened in the food establishment to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
  • 4-202.16 - Soda crate observed used to store utensils.
  • 4-302.12 - No food thermometer on site.
  • 4-501.11 - The Victory prep is not capable of maintaining foods at 41F.
  • 4-501.12 - Cutting board used to cut vegetables is in poor repair.
  • 5-501.113 - Repeat Ouside refuse container is not covered.
  • 5-501.115 - Repeat Large amount of trash observed on ground at outside refuse area.
  • 5-501.16 - There is no trash can at the front hand sink.
  • 6-501.12 - The exhaust vent in the restroom observed with dust accumulation.
  • 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.
September 18, 2008Routine59Details / Comments
  • 3-501.16A2 - Critical Foods (sausage 45 F, chicken 46 F, cheese 55 F) cold holding at improper temperatures in the Victory pizza prep unit. May need to have unit repaired in order to maintain foods at 41 F.
  • 3-501.17B - Critical Repeat Foods prepared and packaged by a food processing plant opened and held for more than 24 hours was not clearly marked at the time the original container was opened in the food establishment to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded (walk-in cooler).
  • 4-202.11 - Critical The food-contact surface of the small cutting board used to cut vegetables is no longer smooth, free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, to allow for cleaning and inspection by an approved method.
February 06, 2008Critical Procedures30Details / Comments
  • 3-501.17B - Critical Wings prepared and packaged by a food processing plant that was opened was not clearly marked at the time the original container was opened in the food establishment and/or if the food is held for more than 24 hours is not indicated with the date or day by which the food shall be consumed on the premises, sold, or discarded.- foods are marked w/ the date of opening.
  • 4-201.11 - The red soda crate used to store utensils is not designed and constructed to be durable.
  • 4-204.112 - There was no temperature measuring device located in the pizza prep.
  • 5-501.113 - Outside refuse container was uncovered.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the employee restroom.
  • 6-303.11 - Repeat One light bulb observed out at the vent hood.
January 02, 2007Routine16Details / Comments
  • 3-501.16A2 - Critical The chicken wings sitting out at 51F that are being preppped at times, should be moved to the refrigerator.
  • 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  • 5-205.15B - The handsink in the back is dripping.
  • 5-501.16 - Repeat The cardboard refuse container is overflowing and there is cardboard on the ground outside.
  • 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the employee restroom.
  • 6-303.11 - Repeat One light is out in the hood. The light was out over the handsink in the kitchen.
  • 6-501.12 - The floor under the pop has a spill on it.
  • 9.2-3.3 - Critical There is no certified food manager on duty.
June 05, 2006Routine26Details / Comments
  • 3-301.11 - Critical A scoop handle was found in contact with the mozzarella.
  • 3-302.12 - Unlabeled bulk corn flour.
  • 3-501.16A2 - Corrected During Inspection Critical Garlic sauce cold holding at room temperature should be relocated to a different location.
  • 4-101.111 - The nonfood contact surface of the plastic lids in the walk in is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-204.112 - Corrected During Inspection There was no temperature measuring device located in the display case refrigerator.
  • 4-402.11 - Repeat Both hand sinks in the establishment need to be resealed to the wall.
  • 4-501.11 - Hand soap dispenser in the back was observed in a state of disrepair and damaged.
  • 4-501.11 - The door gasket of the prep refrigerator is (missing, damaged).
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of the prep refrigerator, on the door inside the prep refrigerator and the inside of the display case refrigerator.
  • 4-903.11 - The shelving in the bathroom was found not stored 6 inches above the floor.
  • 5-205.15B - Repeat There is standing water in the floor sink under the 3-compartment sink which causes an odor.
  • 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. The back door has an air gap underneath the doors.
  • 6-301.11 - Corrected During Inspection Soap was not provided at the handwashing facility in the bathroom hand sink, back hand sink and the front hand sink.
  • 6-501.12 - Repeat The wall and floor under the front hand sink was noted in need of cleaning.The caulk around the 3-compartment sink is moldy.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
November 29, 2005Routine213Details / Comments
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor.Container of onions stored on the floor in the walk in cooler.
  • 4-402.11 - Both hand sinks need to be sealed to the wall.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hand sink fixtures, inside the pizza prep unit, hood filters at the pizza oven are dusty.
  • 5-205.15B - The hand sink in the restroom leaks hot water.The hand sink next to the three part sink leaks water from the faucet fixture when the hot water is turned on.The drain at the three part sink is filled with standing water.
  • 5-501.16 - There is no refuse container at the area immediately adjacent to the front hand sink.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the restroom.
  • 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.There is an air gap between the back doors.
  • 6-303.11 - Inadequate light was noted in the walk in cooler (one light out ).
  • 6-501.12 - The wall at the front hand sink was noted in need of cleaning.The floor under the three part sink was noted in need of cleaning.The caulking along the wall at the three part sink is moldy.
  • 6-501.16 - Mops and brooms are not hung up to air dry.
March 01, 2005Routine010Details / Comments
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor.Container of onions stored on the floor in the walk in cooler.
  • 4-402.11 - Both hand sinks need to be sealed to the wall.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hand sink fixtures, inside the pizza prep unit, hood filters at the pizza oven are dusty.
  • 5-205.15B - The hand sink in the restroom leaks hot water.The hand sink next to the three part sink leaks water from the faucet fixture when the hot water is turned on.The drain at the three part sink is filled with standing water.
  • 5-501.16 - There is no refuse container at the area immediately adjacent to the front hand sink.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the restroom.
  • 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.There is an air gap between the back doors.
  • 6-303.11 - Inadequate light was noted in the walk in cooler (one light out ).
  • 6-501.12 - The wall at the front hand sink was noted in need of cleaning.The floor under the three part sink was noted in need of cleaning.The caulking along the wall at the three part sink is moldy.
  • 6-501.16 - Mops and brooms are not hung up to air dry.
March 01, 2005Routine010Details / Comments
  • 6-202.14 - The toilet room is not provided with a self-closing door.
  • 6-501.111 - Fruit fly harborage conditions exist by the 3-part sink.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the can opener.
  • 4-502.11 - The food temperature measuring devices were found out of calibration in the range of use.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the handwashing lavatory by the 3-part sink.
  • 7-206.11 - Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. (Can of "Raid" ant & roach spray for household use is not permitted to be used in food establishments)
September 09, 2003Routine15Details / Comments
  • 6-202.14 - The toilet room is not provided with a self-closing door.
  • 6-501.111 - Fruit fly harborage conditions exist by the 3-part sink.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the can opener.
  • 4-502.11 - The food temperature measuring devices were found out of calibration in the range of use.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the handwashing lavatory by the 3-part sink.
  • 7-206.11 - Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. (Can of "Raid" ant & roach spray for household use is not permitted to be used in food establishments)
September 09, 2003Routine15Details / Comments

October 06, 2009 (Routine)



Violations:
  • 2-102.11C - Critical Repeat The certified food manager could not identify the big five foodborne illnesses.
    Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
  • 4-201.11 - Soda crate used to store utensils.
    CORRECTED.Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
  • 4-302.12 - Repeat A food temperature measuring device is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
    Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.
  • 4-302.14 - A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
    A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization; and 2. Too much sanitizer in the final rinse water could be toxic.
  • 5-103.12 - Insufficient water pressure at front hand sink.
    Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under paragraphs 5-104.12(A) and (B) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure. Inadequate water pressure could lead to situations that place the public health at risk. For example, inadequate pressure could result in improper handwashing or equipment operation. Sufficient water pressure ensures that equipment such as mechanical warewashers operate according to manufacturer's specifications.
  • 5-203.14 - Critical No air gap at floor drain to three compartment sink.
    A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law, by: (A) Providing an air gap at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch); or (B) Installing an approved backflow prevention device that meets American Society of Sanitary Engineering (A.S.S.E.) standards of construction, installation, maintenance, inspection, and testing for that specific application and type of device. The delivery end of hoses attached to hose bibbs on a drinking water line may be dropped into containers filled with contaminated water or left in puddles on the floor or in other possible sources of contamination. A backflow prevention device must be installed on the hose bibb to prevent the back siphonage of contaminated liquid into the drinking water system during occasional periods of negative pressure in the water line.
  • 5-501.113 - Repeat Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.
    Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
  • 8-304.11 - The permit is not posted in a location in the food establishment that is conspicuous to consumers.
    Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
Comments:
1. Wash hands frequently and prior to glove use.
2. Be sure pizza poker is cleaned and sanitized every four (4) hours.

April 14, 2009 (Critical Procedures)



Violations:
  • 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the "big Five" food born illnesses (Salmonella, E coli, noro virus Hepatitis A, and Shigella) and the symptoms associated with the diseases that are transmissible through food.
    Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
  • 2-301.14 - Critical A food employee failed to wash his or her hands during food preparation when changing tasks.>>No handwashing was observed during inspection. >>No soap observed at hand washing sink in the kitchen next to pizza prep unit.CORRECTED DURING INSPECTION
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
Comments:
No test kit available for testing sanitizer.
Handouts on "Big Five" left with CFM on duty.

September 18, 2008 (Routine)



Violations:
  • 2-102.11C - Critical The Certified Food Manager was unable to identify the big five foodborne illnesses.
    CORRECTED.Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
  • 3-302.11 - Critical Jalepenos observed not covered.
    CORRECTED.Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock.
  • 3-302.12 - Container of dustinator is not labeled.
    Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
  • 3-501.16A2 - Critical Repeat All foods in pizza prep observed above 41F (44F-51F).
    Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • 3-501.17B - Critical Repeat Wings prepared and packaged by a food processing plant opened and held for more than 24 hours was not clearly marked at the time the original container was opened in the food establishment to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
    Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in paragraph (A) of this section and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date based on food safety. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (A) of this section; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request. This section does not apply to the following foods prepared and packaged by a food processing plant inspected by a regulatory authority: (1) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 110 Current good manufacturing practice in manufacturing, packing, or holding human food; (2) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano; (3) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack; (4) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk; (5) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods; (6) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami that are not labeled "Keep Refrigerated" as specified in 9 CFR 317 Labeling, marking devices, and containers, and which retain the original casing on the product; and (7) Shelf stable salt-cured products such as prosciutto and Parma (ham) that are not labelled "Keep Refrigerated" as specified in 9 CFR 317 Labeling, marking devices, and containers.
  • 4-202.16 - Soda crate observed used to store utensils.
    CORRECTED.Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
  • 4-302.12 - No food thermometer on site.
    Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.
  • 4-501.11 - The Victory prep is not capable of maintaining foods at 41F.
    Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
  • 4-501.12 - Cutting board used to cut vegetables is in poor repair.
    Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
  • 5-501.113 - Repeat Ouside refuse container is not covered.
    Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
  • 5-501.115 - Repeat Large amount of trash observed on ground at outside refuse area.
    A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under section 6-501.114, and clean. Proper storage and disposal of garbage and refuse are necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas. Improperly handled garbage creates nuisance conditions, makes housekeeping difficult, and may be a possible source of contamination of food, equipment, and utensils.
  • 5-501.16 - There is no trash can at the front hand sink.
    If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group or adjacent lavatories. Garbage containers should be available wherever garbage is generated to aid in the proper disposal of refuse.
  • 6-501.12 - The exhaust vent in the restroom observed with dust accumulation.
    Physical facilities shall 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.
  • 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.
    CORRECTED.It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.
Comments:
Big five foodborne illness info sheet was reviewed and left with the Certified Food Manager.

February 06, 2008 (Critical Procedures)



Violations:
  • 3-501.16A2 - Critical Foods (sausage 45 F, chicken 46 F, cheese 55 F) cold holding at improper temperatures in the Victory pizza prep unit. May need to have unit repaired in order to maintain foods at 41 F.
    Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • 3-501.17B - Critical Repeat Foods prepared and packaged by a food processing plant opened and held for more than 24 hours was not clearly marked at the time the original container was opened in the food establishment to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded (walk-in cooler).
    Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in paragraph (A) of this section and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date based on food safety. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (A) of this section; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request. This section does not apply to the following foods prepared and packaged by a food processing plant inspected by a regulatory authority: (1) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 110 Current good manufacturing practice in manufacturing, packing, or holding human food; (2) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano; (3) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack; (4) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk; (5) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods; (6) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami that are not labeled "Keep Refrigerated" as specified in 9 CFR 317 Labeling, marking devices, and containers, and which retain the original casing on the product; and (7) Shelf stable salt-cured products such as prosciutto and Parma (ham) that are not labelled "Keep Refrigerated" as specified in 9 CFR 317 Labeling, marking devices, and containers.
  • 4-202.11 - Critical The food-contact surface of the small cutting board used to cut vegetables is no longer smooth, free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, to allow for cleaning and inspection by an approved method.
    Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods: (a) Without being disassembled, (b) By disassembling without the use of tools, or (c) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches; this does not apply to cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes. The purpose of the requirements for multiuse food-contact surfaces is to ensure that such surfaces are capable of being easily cleaned and accessible for cleaning. Food-contact surfaces that do not meet these requirements provide a potential harbor for foodborne pathogenic organisms. Surfaces which have imperfections such as cracks, chips, or pits allow microorganisms to attach and form biofilms. Once established, these biofilms can release pathogens to food. Biofilms are highly resistant to cleaning and sanitizing efforts. The requirement for easy disassembly recognizes the reluctance of food employees to disassemble and clean equipment if the task is difficult or requires the use of special, complicated tools.
Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.

January 02, 2007 (Routine)



Violations:
  • 3-501.17B - Critical Wings prepared and packaged by a food processing plant that was opened was not clearly marked at the time the original container was opened in the food establishment and/or if the food is held for more than 24 hours is not indicated with the date or day by which the food shall be consumed on the premises, sold, or discarded.- foods are marked w/ the date of opening.
    Be sure to date mark w/ the date of discard which is seven (7) days from the date of opening, including the date of opening.
  • 4-201.11 - The red soda crate used to store utensils is not designed and constructed to be durable.
    CORRECTED.Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 4-204.112 - There was no temperature measuring device located in the pizza prep.
    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.
  • 5-501.113 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the employee restroom.
    Install a covered refuse container for the disposal of feminine napkins in the restroom.
  • 6-303.11 - Repeat One light bulb observed out at the vent hood.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
Comments:
Remember a Certified Food Manager must be on duty at all times during hours of operation, including food prep.

June 05, 2006 (Routine)



Violations:
  • 3-501.16A2 - Critical The chicken wings sitting out at 51F that are being preppped at times, should be moved to the refrigerator.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
  • 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
    Obtain a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 5-205.15B - The handsink in the back is dripping.
    Plumbing systems and components shall be maintained in good repair.
  • 5-501.16 - Repeat The cardboard refuse container is overflowing and there is cardboard on the ground outside.
    Remove the refuse from the interior storage area at an increased frequency.
  • 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the employee restroom.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-303.11 - Repeat One light is out in the hood. The light was out over the handsink in the kitchen.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
  • 6-501.12 - The floor under the pop has a spill on it.
    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.
  • 9.2-3.3 - Critical There is no certified food manager on duty.
    It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
Comments:
Bryan Goode F27342 4.4.02

November 29, 2005 (Routine)



Violations:
  • 3-301.11 - Critical A scoop handle was found in contact with the mozzarella.
    Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
  • 3-302.12 - Unlabeled bulk corn flour.
    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.
  • 3-501.16A2 - Corrected During Inspection Critical Garlic sauce cold holding at room temperature should be relocated to a different location.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
  • 4-101.111 - The nonfood contact surface of the plastic lids in the walk in is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-204.112 - Corrected During Inspection There was no temperature measuring device located in the display case refrigerator.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-402.11 - Repeat Both hand sinks in the establishment need to be resealed to the wall.
    1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 4-501.11 - Hand soap dispenser in the back was observed in a state of disrepair and damaged.
    Repair the hand soap dispenser 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.11 - The door gasket of the prep refrigerator is (missing, damaged).
    Repair or replace the gasket in accordance with the manufacturer's specifications.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of the prep refrigerator, on the door inside the prep refrigerator and the inside of the display case refrigerator.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-903.11 - The shelving in the bathroom was found not stored 6 inches above the floor.
    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.
  • 5-205.15B - Repeat There is standing water in the floor sink under the 3-compartment sink which causes an odor.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 5-501.17 - Repeat 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.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. The back door has an air gap underneath the doors.
    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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-301.11 - Corrected During Inspection Soap was not provided at the handwashing facility in the bathroom hand sink, back hand sink and the front hand sink.
    Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-501.12 - Repeat The wall and floor under the front hand sink was noted in need of cleaning.The caulk around the 3-compartment sink is moldy.
    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.
  • 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.
Comments:
Joint inspection

March 01, 2005 (Routine)



Violations:
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor.Container of onions stored on the floor in the walk in cooler.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-402.11 - Both hand sinks need to be sealed to the wall.
    1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hand sink fixtures, inside the pizza prep unit, hood filters at the pizza oven are dusty.
    Maintain nonfood-contact surfaces of equipment clean.
  • 5-205.15B - The hand sink in the restroom leaks hot water.The hand sink next to the three part sink leaks water from the faucet fixture when the hot water is turned on.The drain at the three part sink is filled with standing water.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 5-501.16 - There is no refuse container at the area immediately adjacent to the front hand sink.
    Provide a refuse container for the disposal of paper towels at the hand sink.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the restroom.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.There is an air gap between the back doors.
    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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-303.11 - Inadequate light was noted in the walk in cooler (one light out ).
    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.
  • 6-501.12 - The wall at the front hand sink was noted in need of cleaning.The floor under the three part sink was noted in need of cleaning.The caulking along the wall at the three part sink is moldy.
    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.
  • 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.

March 01, 2005 (Routine)



Violations:
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor.Container of onions stored on the floor in the walk in cooler.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-402.11 - Both hand sinks need to be sealed to the wall.
    1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: hand sink fixtures, inside the pizza prep unit, hood filters at the pizza oven are dusty.
    Maintain nonfood-contact surfaces of equipment clean.
  • 5-205.15B - The hand sink in the restroom leaks hot water.The hand sink next to the three part sink leaks water from the faucet fixture when the hot water is turned on.The drain at the three part sink is filled with standing water.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 5-501.16 - There is no refuse container at the area immediately adjacent to the front hand sink.
    Provide a refuse container for the disposal of paper towels at the hand sink.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the restroom.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.There is an air gap between the back doors.
    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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-303.11 - Inadequate light was noted in the walk in cooler (one light out ).
    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.
  • 6-501.12 - The wall at the front hand sink was noted in need of cleaning.The floor under the three part sink was noted in need of cleaning.The caulking along the wall at the three part sink is moldy.
    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.
  • 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.

September 09, 2003 (Routine)



Violations:
  • 6-202.14 - The toilet room is not provided with a self-closing door.
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 6-501.111 - Fruit fly harborage conditions exist by the 3-part sink.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the can opener.
    Clean and sanitize these surfaces for food contact.
  • 4-502.11 - The food temperature measuring devices were found out of calibration in the range of use.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use. (3 parts ice and one part water in a cup = 32oF)
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the handwashing lavatory by the 3-part sink.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 7-206.11 - Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. (Can of "Raid" ant & roach spray for household use is not permitted to be used in food establishments)
    Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides.

September 09, 2003 (Routine)



Violations:
  • 6-202.14 - The toilet room is not provided with a self-closing door.
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 6-501.111 - Fruit fly harborage conditions exist by the 3-part sink.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: the can opener.
    Clean and sanitize these surfaces for food contact.
  • 4-502.11 - The food temperature measuring devices were found out of calibration in the range of use.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use. (3 parts ice and one part water in a cup = 32oF)
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the handwashing lavatory by the 3-part sink.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 7-206.11 - Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. (Can of "Raid" ant & roach spray for household use is not permitted to be used in food establishments)
    Utilize restricted use pesticides that meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides.

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