Sheetz #222, 1825 South Main Street, Harrisonburg, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Sheetz #222
Address: 1825 South Main Street, Harrisonburg, Virginia
Phone: (540) 337-0370
Total inspections: 19
Last inspection: Sep 3, 2009

Restaurant representatives - add corrected or new information about Sheetz #222, 1825 South Main Street, Harrisonburg, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

1780 - Corrected During Inspection Critical The cleaning schedule for blenders is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.September 03, 2009Risk Factor Assessment10Details / Comments
No violation noted during this evaluation. February 13, 2009Critical Procedures00Details / Comments
1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.May 27, 2008Routine10Details / Comments
1080 - Corrected During Inspection The mat used on the drainboard is not designed and constructed to be durable.October 15, 2007Routine01Details / Comments
No violation noted during this evaluation. February 26, 2007Routine00Details / Comments
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. You do have "dip sticks" but they are registering 50 ppm when my test paper is showing 400 ppm..
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: mold is growing in the soda drink nozzles.
  • 3270 - Repeat There are SO MANY flies in this kitchen you could shoot them out of the air with a shotgun. You Did NOT get them before they started making babies. (See the comment on the last inspection, May 18, 2006.))
  • 3340 - Corrected During Inspection Critical Container of degreaser is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. It is sitting on top of the paper towels next to a box of plastic gloves.
August 16, 2006Routine22Details / Comments
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the soda drink nozzles are accumulating mold growth.
  • 3270 - A few flies. Get them before they start making babies.
May 18, 2006Routine11Details / Comments
No violation noted during this evaluation. February 16, 2006Critical Procedures00Details / Comments
No violation noted during this evaluation. November 22, 2005Routine00Details / Comments
  • 0820 - Critical Cold holding at improper temperatures: roast beef in top of cold unit is 51/52 degrees. It must be 45 degrees or colder.
  • 0820 - Critical Cold holding at improper temperatures: sliced turkey in same unit at 47 degrees.
  • 0820 - Critical Cold holding at improper temperatures: sliced Bavarian ham in same unit at 48 degrees.
  • 3270 - Repeat Flies, flies, flies.
September 06, 2005Routine11Details / Comments
3270 - Repeat Way too many flies. Since your doors are open all day and night, you must be diligent at killing themJune 08, 2005Critical Procedures01Details / Comments
3270 - Repeat Methods are not being used to control pests When you have FLIES in Feb/Mar, you are breeding them INSIDE of your establishment.March 09, 2005Critical Procedures01Details / Comments
  • 1770 A - Critical Repeat The ice machine ice scoop holder, the inside "roof" of the ice machine, and the inside lip of the ice machine lid are dirty.
  • 3340 - Critical Repeat Containers of cleaners and sanitizers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The sanitizer was stored on the stainless steel table where the bagels are processed. The cleaner was on the shelf with dry food storage.
December 09, 2004Routine20Details / Comments
  • 3270 - FLIES GALORE !!!!!!!!!!!! One even landed on my fingernail while I was sitting at the break table writing up my report.
  • 3340 - Critical Spray bottlers of cleaners are hanging on the wire rack next to clean food containers; another container is on the wire shelf over the rinse and air dry sink area; two spray bottles of sanitizer are on the stainless steel table where you do food preparation
September 09, 2004Routine11Details / Comments
  • 0820 - Critical Repeat Hot dogs on rollers 119 degrees.
  • 1770 A - Critical The ice scoop holder on the side of the machine is has all kinds of building debris in it.
June 16, 2004Routine20Details / Comments
2210 - Repeat The vacuum breaker on the mop sink is leaking so badly it has plastic bags wrapped around it.March 23, 2004Routine01Details / Comments
  • 0820 - Critical Repeat Hot dogs on grill are 120 degrees.
  • 1600 - Repeat Upper dish machine wash arm has a port stopped with a mangled plastic top off of a condiment container.
  • 2210 - The back flow preventer on the mop sink is taped up with plastic to control leaking. It is broken.
January 07, 2004Routine12Details / Comments
  • 0820 - Critical Hot dogs on grill are 113 - 120 degrees. They need to be 140 degrees.
  • 1600 - Repeat The outside of the dish machine is encrusted with calcium and other stuff. The inside of the machine is spotless.
September 09, 2003Routine11Details / Comments
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. Today there is a plastic cap caught in the upper wash arms.
  • 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment:the plastic insert pans that were on the drying racks.
  • 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read 90 to 166 degrees. The data plate on your machine calls for 180 degree rinse water.
January 15, 2003Routine03Details / Comments

September 03, 2009 (Risk Factor Assessment)



Violation: 1780 - Corrected During Inspection Critical The cleaning schedule for blenders is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which the food is maintained.
The person in charge must develop a cleaning regimen for the blender pitchers. The pitchers must be washed rinsed and sanitized at least every 4 hours. The pitchers should be marked to indicated when cleaning is needed.
Comments:
Please review the following sections of the 2007 Regulations, 12VAC 5-421-80 to 12VAC 5-421-120. The regulations can be found at http://www.vdh.virginia.gov/EnvironmentalHealth/Food/Regulations/index.htm

February 13, 2009 (Critical Procedures)

Comments:
No Violations noted during this inspection! Please review the following sections of the 2007 Regulations, 12VAC 5-421-80 to 12VAC 5-421-120. The regulations can be found at http://www.vdh.virginia.gov/EnvironmentalHealth/Food/Regulations/index.htm

May 27, 2008 (Routine)



Violation: 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.

October 15, 2007 (Routine)



Violation: 1080 - Corrected During Inspection The mat used on the drainboard is not designed and constructed to be durable.
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.

February 26, 2007 (Routine)

Comments:
No violations noted during this inspection. Please monitor the walk-in refrigerator to insure it does not exceed 45 degrees. Starting in March of this year the maximum cold holding temperature will drop from 45 to 41 degrees.

August 16, 2006 (Routine)



Violations:
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. You do have "dip sticks" but they are registering 50 ppm when my test paper is showing 400 ppm..
    Obtain an ACCURATE test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: mold is growing in the soda drink nozzles.
    Clean and sanitize these surfaces for food contact.
  • 3270 - Repeat There are SO MANY flies in this kitchen you could shoot them out of the air with a shotgun. You Did NOT get them before they started making babies. (See the comment on the last inspection, May 18, 2006.))
    You MAY use fly swatters (wipe up the "kill" with a sanitized rag); you may use hanging fly tapes (not over food prep areas); you may use fly glue traps in cardboard boxes anywhere since they are protected. BUT KILL THE FLIES.
  • 3340 - Corrected During Inspection Critical Container of degreaser is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. It is sitting on top of the paper towels next to a box of plastic gloves.
    Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items. THE DEGREASER WAS MOVED TO THE PROPER LOCATION.
Comments:
Thank you for the following: accessible hand sinks with soap and towels and signs; thermometers in all refrigerators; a digital food thermometer; a daily food and refrigeration log book that is kept current; all PHFoods at correct temperatures; clean employees in uniform with hair restraints and gloves as needed; vacuum breaker on the mop hose; code dating RTEPHFoods; operating 3 compartment sink correctly with Quatz sanitizer; utensils and food containers are clean to sight and touch; ServSafe trained managers.

May 18, 2006 (Routine)



Violations:
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the soda drink nozzles are accumulating mold growth.
    Clean and sanitize these surfaces for food contact.
  • 3270 - A few flies. Get them before they start making babies.
    You may use a swatter and wipe up the kill with a sanitized rag. You may use the "ugly" fly strips but not over food prep areas. You may use the fly glue boards anywhere .
Comments:
Thank you for the following: Accessible hand sinks with soap and towels and signs; thermometers in all refrigerators; a digital food thermometer; a daily food/refrigerator temperature log; all PHFoods at excellent temperatures; using pre-cooked PHFoods; all employees are clean, in uniform, with hair restraints and gloves; the bathrooms are clean and well supplied; good cold and dry storage; 3 compartment sink being operated correctly with Quatz sanitizer and test papers available; utensils, plastic and stainless steel food containers are clean to sight and touch; sprayers labeled and stored correctly; ServSafe trained managers.

February 16, 2006 (Critical Procedures)

Comments:
NO VIOLATIONS NOTED DURING THIS CRITICAL INSPECTION WHICH FOCUSES ON FOOD/REFRIGERATION TEMPERATURES; EMPLOYEE'S AND THEIR FOOD HANDLING TECHNIQUES; USE OF THE 3 COMPARTMENT SINK AND CLEANLINESS OF FOOD CONTACT SURFACES; AND PESTS, STORAGE OF CLEANERS, CHEMICALS, ETC.
Thank you for the following: accessible hand sinks with soap and towels and signs; thermometers in all refrigerators; a digital food thermometer; a refrigeration/food temperature log; ALL PHFoods at correct temperatures; code dating RTEPHFoods; clean employees in uniforms with hair restraints and gloves as needed; 3 compartment sink operated correctly with Quatz sanitizer and test papers available; vacuum breaker on the mop hose; bathrooms clean and well stocked; clean kitchen to be at the end of a busy lunch time; sprayers labeled and stored appropriately; ServSafe trained managers.

November 22, 2005 (Routine)

Comments:
NO VIOLATIONS NOTED DURING THIS INSPECTION.
Thank you for the following: accessible hand sinks with soap and towels and signs; thermometers in all refrigerators; a calibrate digital food thermometer; all PHFoods at excellent temperatures; a daily food temperature log that is current; clean employees in uniform with hair restraints and gloves available; vacuum breaker on the mop sink; bathrooms clean and well stocked; code dating RTEPHFoods; using the 3 compartment sink properly with 200ppm of Quatz sanitizer and test papers available; utensils, cutting boards; food containers are clean to sight and touch; no pests;
addressing all items from the past inspection; ServSafe trained employees.

September 06, 2005 (Routine)



Violations:
  • 0820 - Critical Cold holding at improper temperatures: roast beef in top of cold unit is 51/52 degrees. It must be 45 degrees or colder.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. This can be done for the turkey and ham.
  • 0820 - Critical Cold holding at improper temperatures: sliced turkey in same unit at 47 degrees.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.THE ROAST BEEF WAS DISCARDED. The replacement roast beef was 38 degrees.
  • 0820 - Critical Cold holding at improper temperatures: sliced Bavarian ham in same unit at 48 degrees.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 3270 - Repeat Flies, flies, flies.
    Get more aggressive in killing the flies; use swatters, fly tapes, fly glue boards.
Comments:
NOTE: one of the laser towel dispensers in the men's bathroom does not operate even though there are towels in it. At the ice machine, the scoop is clean and is inside the holder, BUT you have a paper towel and plastic bag it sits on; I guess to absorb the drippage of water. Remove the paper towel and plastic bag, which will allow the growth of bacteria, and put a plastic bucket on the floor to catch the drippage.
Thank you for the following: hand sinks with soap and towels and signs and employees use them often - GOOD; clean soda drink nozzles; ServSafe trained manager; digital food thermometer available and used; excellent food temperature log; vacuum breaker on the mop sink; spray cleaners are stored correctly and labeled; bathrooms are clean and well stocked; clean employees in uniforms, hair restraints, and gloves; 3 compartment sink operated correctly with Quatz sanitizer and test papers available.

June 08, 2005 (Critical Procedures)



Violation: 3270 - Repeat Way too many flies. Since your doors are open all day and night, you must be diligent at killing them
Use swatters, use fly tapes, use fly glue sticks, but you must get aggressive.
Comments:
Thank you for the following: hand sinks with soap and towels and signs; ServSafe trained managers; digital food thermometer; good temperature log book kept; vacuum breaker on the mop hose and chemical dispenser; sprayers labeled and stored correctly; 3 compartment sink operated correctly with Quatz sanitizer and test papers available; clean employees in uniforms with aprons, hair restraints, and gloves; employees observed washing their hands at appropriate times; all PHFood temperatures are excellent; code dating RTEPHFoods; bathrooms clean and well stocked.

March 09, 2005 (Critical Procedures)



Violation: 3270 - Repeat Methods are not being used to control pests When you have FLIES in Feb/Mar, you are breeding them INSIDE of your establishment.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Buy some NEW glue boards and use them.
Comments:
Thank you for the following: hand sinks with soap and towels and signs; 3 compartment sink wash water at 116 degrees; 3 compartment sink operated correctly with Quatz sanitizer and test papers; sprayers labeled; clean employees with uniforms and aprons, hair restraints, and gloves; excellent PHFood temperatures; 2 calibrated food thermometers; bathrooms clean and well stocked; ServSafe trained manager; vacuum breaker on the mop sink; all pre-cooked burgers used.

December 09, 2004 (Routine)



Violations:
  • 1770 A - Critical Repeat The ice machine ice scoop holder, the inside "roof" of the ice machine, and the inside lip of the ice machine lid are dirty.
    Clean.
  • 3340 - Critical Repeat Containers of cleaners and sanitizers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The sanitizer was stored on the stainless steel table where the bagels are processed. The cleaner was on the shelf with dry food storage.
    Containers of cleaners and sanitizers must be located in an area that is not above food, equipment, utensils, linens or single service items. BOTH WERE MOVED.
Comments:
Thank you for the following: hand sinks with soap and towels and signs; 3 compartment sink operated correctly with Quatz sanitizers and test papers available; clean employees with uniforms, aprons, hair restraints, and gloves; vacuum breaker on the mop sink; one bathroom clean and well stocked (men's bathroom needs some attention); all PHFoods at excellent temperatures; calibrated digital thermometer available; ServSafe trained manager; clean utensils, food containers; no flies; all employee's food and drink at a designated table.

September 09, 2004 (Routine)



Violations:
  • 3270 - FLIES GALORE !!!!!!!!!!!! One even landed on my fingernail while I was sitting at the break table writing up my report.
    KILL. Use fly swatters, but clean up the "kill" with a sanitized rag; use the "ugly" fly tapes but no over food prep/service areas; use fly glue boards (flyer attached) which can be used most anywhere. But kill the flies.
  • 3340 - Critical Spray bottlers of cleaners are hanging on the wire rack next to clean food containers; another container is on the wire shelf over the rinse and air dry sink area; two spray bottles of sanitizer are on the stainless steel table where you do food preparation
    They need to be BELOW food prep/service areas. You may put them in a plastic tub or plastic crate and set them on the floor if you wish. DONE DURING THIS INSPECTION.
Comments:
I LOVE your NEW facility. It is clean and open and has good equipment.
Thank you for the following: bathrooms are clean and well stocked; hand sinks with soap and towels, and signs; 3 compartment sink operated correctly with Quatz and test papers available; clean utensils, food containers, etc.; calibrated digital thermometer available; RTEPHFoods are labeled in walk in; ServSafe trained manager; clean employees with uniforms, hair restraints and gloves; all PHFoods are at excellent temperatures; daily food/refrigeration log kept. I would suggest you suggest to your area supervisor that the refrigeration log have a space for ALL your units. They could be numbered/lettered and daily the temperatures could be recorded from the thermometers or actual food. In this way, if a unit starts to ice up or fail, you should notice before foods get out of temperature and you lose money from throwing the products away.

June 16, 2004 (Routine)



Violations:
  • 0820 - Critical Repeat Hot dogs on rollers 119 degrees.
    To kill any bacteria on the outside of the hot dogs they must be cooked to 140 degrees. You need to monitor the temperatures of the rollers.
  • 1770 A - Critical The ice scoop holder on the side of the machine is has all kinds of building debris in it.
    Take it out, wash - rinse - sanitize and rehang. DONE WHILE THE INSPECTION TOOK PLACE,
Comments:
NOTE: you are doing an excellent job or operating while remolding takes place. Thanks for the extra effort on both of you parts.
CONGRATULATIONS TO Shari - new ServSafe trained manager !!!!!!
Thank you for the following: all temperatures (except hot dogs) are excellent; thermometers in/on all refrigeration units; 3 compartment sink being operated correctly with 200 ppm of Quatz sanitizer and test papers available; 2 hand sinks with soap and towels and signs; mop sink with vacuum breaker; calibrated food thermometer available.

March 23, 2004 (Routine)



Violation: 2210 - Repeat The vacuum breaker on the mop sink is leaking so badly it has plastic bags wrapped around it.
This must be repaired ASAP so as not to endanger the public water line.
Comments:
NOTE: The duct tape on the three compartment sink and the missing knob on the towel dispenser can wait until re-modeling, BUT the vacuum breaker must be repaired NOW. The manager is to inspect the cutting board each morning and if it has not been scrubbed back to white the night before, it is to be done again. It is almost fly season so get in you glue boards.
Thank you for the following: hand sinks with soap and towels and signs; clean employees with uniforms, aprons, hair restraints, and gloves; PHRTEFoods labeled with a 5 day hold; dish machine operating according to the data plate; 3 compartment sink operated correctly with Quatz and test papers available; calibrated food thermometers available.

January 07, 2004 (Routine)



Violations:
  • 0820 - Critical Repeat Hot dogs on grill are 120 degrees.
    Potentially hazardous foods need to stay 140 degrees or higher after they are cooked.
  • 1600 - Repeat Upper dish machine wash arm has a port stopped with a mangled plastic top off of a condiment container.
    Dishmachine needs to be checked and cleaned, if needed, before use.
  • 2210 - The back flow preventer on the mop sink is taped up with plastic to control leaking. It is broken.
    Replace the vacuum breaker.
Comments:
NOTE: The duct tape on the 3 compartment sink is not appropriate as a splash guard. Manager says it will be replaced when this unit is re-done.
NOTE: The knob on the towel dispenser at the make units is missing. It is painful to use it so employees are tempted not to wash their hands when needed. Please find a new knob for this dispenser.
NOTE: 12 VAC 5-421-3600 says, "BEFORE remodeling, the plans and specifications" and a $40 'reading fee' must be submitted to the Rockingham/Harrisonburg Health Department, 100 N Mason Street, Harrisonburg, Va. 22802.
Thank you for the following: Hand sinks with soap and towels and signs; a calibrated digital food thermometer; dish machine operates according to the data plate; labels used; clean employees with aprons, hair restraints, and gloves; bathrooms clean and well stocked; cold temperatures are excellent; all hot temperatures - except for hot dogs - are excellent; 3 compartment sink set up correctly with sanitizer and test papers available.

September 09, 2003 (Routine)



Violations:
  • 0820 - Critical Hot dogs on grill are 113 - 120 degrees. They need to be 140 degrees.
    They were zapped in the micro wave to 175 degrees. It would be easier to set the grill to hold them at 140 degrees.
  • 1600 - Repeat The outside of the dish machine is encrusted with calcium and other stuff. The inside of the machine is spotless.
    Use some of your lime a way on the outside, bottom corners to remove the stuff.
Comments:
NOTE: To be here during the "rush hour" makes me proud of how well you do with temperatures and service and cleaning. Thank you.
Thank you for the following: hand sinks with soap and towels and signs; all refrigerators/freezers temperatures are excellent; calibrated digital thermometer available; addressing all items on the last inspection; labeling of PHReady to Eat Foods, clean employees with aprons, hair restraints, and gloves.

January 15, 2003 (Routine)



Violations:
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. Today there is a plastic cap caught in the upper wash arms.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment:the plastic insert pans that were on the drying racks.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. It takes "elbow grease" to scrub the dried, baked foods on the sides of the insert pans that are held in warm storage. A quick spray with the sprayer will not do the trick.
  • 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read 90 to 166 degrees. The data plate on your machine calls for 180 degree rinse water.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. You must sanitize your food contact surfaces in the three compartment sinks until the dish machine is working according to soecifications.
Comments:
Thank you for the following: sinks with soap and towels and signs; calibrated, digital food thermometer available; clean employees who us hair restraints and gloves; sanitizer test paper available; great job of labeling PHF ready to eat foods; excellent temperatures; addressing all items noted on 8/12/02 inspection; employees show a good knowledge of food safety issues.

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