Petersburg City Jail, 40 Henry St., Petersburg, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Petersburg City Jail
Address: 40 Henry St., Petersburg, Virginia
Total inspections: 13
Last inspection: Aug 28, 2009

Restaurant representatives - add corrected or new information about Petersburg City Jail, 40 Henry St., Petersburg, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. August 28, 2009Risk Factor Assessment00-
No violation noted during this evaluation. December 29, 2008Risk Factor Assessment00-
1100 - Corrected During Inspection The food contact surface of the ice scoop is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.June 27, 2008Routine01Details / Comments
0470 - Corrected During Inspection Critical Raw chicken stored in such a manner that may cause cross contamination.December 18, 2007Routine10Details / Comments
0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Several dented cansApril 26, 2007Routine10Details / Comments
  • 1570 - Koch refrigerator was observed in a state of disrepair and damaged.
  • 2890 - Light fixtures are not shielded, coated, or otherwise shatter-resistent.
March 07, 2006Routine02Details / Comments
No violation noted during this evaluation. July 08, 2005Follow-up00Details / Comments
  • 0130 - Critical Food employees observed with soiled hands and arms.
  • 0140 - Critical Improper handwashing procedures observed.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 0450 - Critical Food employee failed to wash his or her hands.
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the dry storage area also whole shelled eggs were stored over RTE foods
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  • 1100 - Corrected During Inspection The food contact surface of the pitcher and strainer is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1320 - Repeat There was no temperature measuring device located in the refrigeration unit behind service line.
  • 1380 - There is no pressure gauge installed valve at the hot water supply line immediately before entering the warewashing machine allowing pounds per square inch, psi, to be monitored by a machine operator.
  • 1460 - Employees are using an alternative manual warewashing method that has not been approved by the health department.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1570 - The agitator on the three compartment sink was observed in a state of disrepair and damaged.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  • 1770 A - Critical The sheet pans were observed with encrusted grease.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: sheet pans
  • 1800 -
  • 1960 - Cutting boards and strainers were found stacked while wet after cleaning and chemical sanitization.
  • 2000 - Single service items observed unprotected from contamination.
  • 2350 ii - Plumbing connections under the ice machine and dishwasher sink are leaking.
  • 3170 - Repeat The following are not maintained in good repair. a.Ceiling in receiving room and ice machine room b.Floor tile in storage room.
  • 3180 - Floors, walls and ceilings throughout facility noted in need of cleaning.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
July 05, 2005Routine719Details / Comments
No violation noted during this evaluation. October 22, 2004Routine00Details / Comments
  • 0220 - Critical The kitchen personnel are drinking from uncovered containers in the food preparation area. Supply kitchen staff with cups that have tops and straws.
  • 0570 - Wiping cloths improperly stored between use.
  • 0700 - Critical The poultry is not being cooked to a sufficient temperature and time to eliminate pathogenic bacteria. The kitchen staff feel that the cooking procedure is not sufficient to reach the target temperature for poultry. No metal stem thermometer is available for use by inmates of jail, thus, other means must be found to ensure that the poultry is cooked thoroughly.
  • 1060 - The nonfood contact surface of the aluminum foil covered shelves is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - There was no temperature measuring device located in the Koch Reach-In Refrigerator.
  • 3170 - The following areas are not maintained in good repair:1. Walls in the storage room need painting2. Pipes in the storage room have insulation that is exposed3. Office has broken and/or missing floor tile
October 21, 2004Routine24Details / Comments
  • 0830 - Critical The ready-to-eat commercially processed cheese in the freezer was not properly dated for disposition after opening.
  • 0380 - Critical Several dented cans observed in stock.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0610 - A case of tuna was observed stored on the floor under shelving.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 3170 - The kitchen handsink and the kitchen ceiling are not maintained in good repair
  • 3180 - Floors behind and under shelving, especially in dry storage room, noted in need of cleaning.
  • 0140 - Critical Improper handwashing procedures observed.
  • 0130 - Critical Food employees observed with soiled hands and arms.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
April 12, 2004Routine55Details / Comments
No violation noted during this evaluation. October 31, 2003Follow-up00Details / Comments
  • 0820 - Critical Rice and other cooked foods hot holding at improper temperatures (113F).
  • 0260 - Critical Badly dented #10 cans.
  • 0580 - Single-use gloves while worn during multi-tasked food preparation.
  • 1700 - Critical No sanitizing taking place at three compartment sink.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the employee restroom.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener. Mold observed in both ice makers.
  • 2020 - Plastic flatware were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 3180 - Employee restroom noted in need of thorough cleaning. Mold on walls in walk in refrigerator.
October 29, 2003Routine35Details / Comments

June 27, 2008 (Routine)



Violation: 1100 - Corrected During Inspection The food contact surface of the ice scoop is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Replace the ice scoop to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.

December 18, 2007 (Routine)



Violation: 0470 - Corrected During Inspection Critical Raw chicken stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.

April 26, 2007 (Routine)



Violation: 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) Several dented cans
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.

March 07, 2006 (Routine)



Violations:
  • 1570 - Koch refrigerator was observed in a state of disrepair and damaged.
    Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2890 - Light fixtures are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.

July 08, 2005 (Follow-up)

Comments:
All critical violations were corrected. All non-criticals were corrected with the exception of 3180 and 3300.

July 05, 2005 (Routine)



Violations:
  • 0130 - Critical Food employees observed with soiled hands and arms.
    Inform all food employees to keep their hands and exposed portions of their arms clean.
  • 0140 - Critical Improper handwashing procedures observed.
    Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
    Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.SPOKE WITH PIC , DISTRESS SECTION ESTABLISHED.
  • 0450 - Critical Food employee failed to wash his or her hands.
    Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the dry storage area also whole shelled eggs were stored over RTE foods
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.Ensure that PHF's are stored under RTE's. SPOKE WITH PIC FOODS WERE REPACKAGED
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1100 - Corrected During Inspection The food contact surface of the pitcher and strainer is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the pitcher and strainer to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1320 - Repeat There was no temperature measuring device located in the refrigeration unit behind service line.
    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.
  • 1380 - There is no pressure gauge installed valve at the hot water supply line immediately before entering the warewashing machine allowing pounds per square inch, psi, to be monitored by a machine operator.
    Install a pressure gauge valve, properly located immediately before hot water enters the sanitizing compartment of the warewashing machine, so that employees can routinely monitor psi while the machine is operating.
  • 1460 - Employees are using an alternative manual warewashing method that has not been approved by the health department.
    Discontinue use of this alternate warewashing method until it can be reviewed and approved by the regulatory authority.
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a approved test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - The agitator on the three compartment sink was observed in a state of disrepair and damaged.
    Repair the agitator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the agitator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 1770 A - Critical The sheet pans were observed with encrusted grease.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: sheet pans
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 -
  • 1960 - Cutting boards and strainers were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2350 ii - Plumbing connections under the ice machine and dishwasher sink are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 3170 - Repeat The following are not maintained in good repair. a.Ceiling in receiving room and ice machine room b.Floor tile in storage room.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floors, walls and ceilings throughout facility noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    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 and rodents.

October 22, 2004 (Routine)

Comments:
ONE EMPLOYEE ATTENDED AND COMPLETED A SERVSAFE MANAGER'S CERTIFICATION COURSE

October 21, 2004 (Routine)



Violations:
  • 0220 - Critical The kitchen personnel are drinking from uncovered containers in the food preparation area. Supply kitchen staff with cups that have tops and straws.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. SPOKE WITH PIC-WILL SUPPLY LIDS AND STRAWS
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. CORRECTED DURING INSPECTION
  • 0700 - Critical The poultry is not being cooked to a sufficient temperature and time to eliminate pathogenic bacteria. The kitchen staff feel that the cooking procedure is not sufficient to reach the target temperature for poultry. No metal stem thermometer is available for use by inmates of jail, thus, other means must be found to ensure that the poultry is cooked thoroughly.
    Continue to cook the stuffed food to heat all parts to 165F or above for 15 seconds.
  • 1060 - The nonfood contact surface of the aluminum foil covered shelves 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. CORRECTED DURING INSPECTION-FOIL REMOVED
  • 1320 - There was no temperature measuring device located in the Koch Reach-In 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.
  • 3170 - The following areas are not maintained in good repair:1. Walls in the storage room need painting2. Pipes in the storage room have insulation that is exposed3. Office has broken and/or missing floor tile
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Safety concerns were also brought up about the flame protruding above the frying pans/pots and potential burns.
Solution to the frying temperature concerns may be to install a deep fryer that has a timer and temperature monitoring device for the oil. A deep fryer would also decrease the risk of injury from open flames.

April 12, 2004 (Routine)



Violations:
  • 0830 - Critical The ready-to-eat commercially processed cheese in the freezer was not properly dated for disposition after opening.
    Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen. CORRECTED DURING INSPECTION
  • 0380 - Critical Several dented cans observed in stock.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. DENTED CANS REMOVED FROM STOCK-CORRECTED DURING INSPECTION
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0610 - A case of tuna was observed stored on the floor under shelving.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. SPOKE WITH PIC
  • 3170 - The kitchen handsink and the kitchen ceiling are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floors behind and under shelving, especially in dry storage room, noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 0140 - Critical Improper handwashing procedures observed.
    Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. SPOKE WITH PIC
  • 0130 - Critical Food employees observed with soiled hands and arms.
    Inform all food employees to keep their hands and exposed portions of their arms clean. SPOKE WITH PIC
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine and a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
Comments:
All non-critical violations shall be corrected ASAP and within 90 days.

October 31, 2003 (Follow-up)

Comments:
Violations from 10/29/03 have been corrected. Good job. Work on the hot holding unit it will be an asset in maintaining hot foods at 140F and above.

October 29, 2003 (Routine)



Violations:
  • 0820 - Critical Rice and other cooked foods hot holding at improper temperatures (113F).
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. A hot holding unit is needed.
  • 0260 - Critical Badly dented #10 cans.
    Ensure food is safe and unadulterated. Discard cans or return to vendor for credit.
  • 0580 - Single-use gloves while worn during multi-tasked food preparation.
    Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
  • 1700 - Critical No sanitizing taking place at three compartment sink.
    Pans and utensils must be sanitized at the three compartment sink in a sanitizing solution of 50-100 ppm.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the employee restroom.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener. Mold observed in both ice makers.
    Clean and sanitize these surfaces for food contact.
  • 2020 - Plastic flatware were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store plastic flatware with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 3180 - Employee restroom noted in need of thorough cleaning. Mold on walls in walk in refrigerator.
    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.
Comments:
Violations must b e corrected by 10/31/03. Overall kitchen is pretty clean and appears well run. Officer on duty, Evette Evans, correctly answered 16 of 18 questions on the Demonstration of Knowledge - good job.

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