White's Truck Stop, 2440 Raphine Rd, Raphine, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: White's Truck Stop
Address: 2440 Raphine Rd, Raphine, Virginia
Phone: (540) 377-2111
Total inspections: 18
Last inspection: Sep 15, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0800 - Corrected During Inspection Critical Repeat Spaghetti and meat (2 pans), baked potatoes and ham, all of which have been cooling in the walk-in since yesterday, are not cooled properly. Other foods in the walk-in are at or below 41F, indicating that the unit is working properly.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Ranch dressings (49F, 52F, and 47F) and blue cheese dressing (46F) in the Pie Case are at improper cold holding temperatures.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Cole slaw (60F), cut tomatoes (59F), and tartar sauce (57F) in the "cold table" across from the grill are at improper cold holding temperatures.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Baked potatoes (56F) are stored near the grill with no form of temperature control.
September 15, 2009Follow-up20Details / Comments
  • 0160 - Corrected During Inspection Critical Repeat Grill cooks are cracking and handling bowls of raw eggs, then handled ready-to-eat (RTE) foods, but not washing their hands. They may be cross contaminating surfaces, foods, and the clean gloves in the process.
  • 0800 - Corrected During Inspection Critical Repeat Several foods that were removed from the steam table over 6 hours ago--including beef barley soup (68F), pork chops (49F), stroganoff (50F), creamed corn (46F), chicken broccoli Alfredo (49F) and turkey dressing (51F)--are not cooled properly. These foods are placed deep into containers and are completely covered.
  • 0800 - Critical Repeat White sauce (142F) was removal from heat over an hour ago is covered and about 10" deep in a plastic pan: no methods effective methods to provide adequate cooling are used.
  • 0820 A 2 - Corrected During Inspection Critical Repeat The cole slaw (60F) and sliced tomatoes (44F) on the cold table across from the grill are at an improper cold holding temperature.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Plates of cole slaw (47-54F) and plates of cottage cheese (47-51F), all stored in the Smokehouse pie case, are at improper cold holding temperatures.
  • 3240 - Repeat The hand sink nearest to the dish area and grill area is again out of service due to a new leak.
July 09, 2009Follow-up31Details / Comments
  • 0160 - Corrected During Inspection Critical A grill cook cracked and handled raw eggs, then handled ready-to-eat (RTE) foods, failing to discard her gloves and wash her hands. The person washing dishes handled dirty dishes, wiped his gloved hands with a soiled towel, then handled clean dishes, failing to discard the soiled gloves and to wash his hands.
  • 3240 - The hand sink nearest to the dish area and grill area is out of service due to a leak.
  • 0800 - Critical A covered pan of chipped beef gravy (127F) was removed from hot holding 1.5 hours earlier: improper cooling methods are used.
  • 0820 A 2 - Corrected During Inspection Critical Sliced potatoes for frying (80F) and has browns (60F) are stored near the grill but are not under any form of cold holding.
  • 0820 A 2 - Corrected During Inspection Critical Meringue pies (55F), cole slaw (54F), and blue cheese dressing (46F) [made on site], all stored in the Smokehouse pie case, are at improper cold holding temperatures.
  • 0820 A 2 - Corrected During Inspection Critical The pan of cole slaw (69F) on the cold table near the grill is at an improper cold holding temperature.
June 11, 2009Risk Factor Assessment31Details / Comments
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Two employees in the grill area are not using gloves or other techniques to prevent hands from touch food th
  • 0760 - Corrected During Inspection Critical Stew in the hot well in the Smokehouse was 120 degrees. Chili in the same hot well was 130 degrees. EITHER 1. they were not re-heated to 165 degrees before they were put in the hot well. OR 2. The water was not deep enough in the hot well to do the job and/or the temperature of the warmer was not hot enough.
  • 3380 - Corrected During Inspection Critical There was QUATZ sanitizer in the third bay of the three compartment sink, but it was less than 200 ppm. There are test papers there with which to test. The sanitizer strength of the dish machine was excellent.
December 02, 2008Critical Procedures30Details / Comments
0820 A 2 - Corrected During Inspection Critical Repeat Cold holding at improper temperatures: milk in the bottom unit in the Smokehouse are 46 degrees. They need to be 41 degrees. No one knows why the sour cream in the 2 door Delfield was 74 degrees when EVERYTHING else in this refrigerator is 41 degrees.August 19, 2008Critical Procedures10Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. There are open glasses of iced tea with straws on the food prep table. IF you knock it over, you can contaminate food or the food contact work surface.
  • 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination. A box of Idaho potatoes is sitting on the floor in the dry storage room. Across from it are some cleaners/chemicals. If there were an accidental spill, the potatoes could soak up the contamination, and cooking them at a later time would not make them safe. There are other Idaho potatoes in a large plastic bin, these should be placed in the in also.
  • 0820 A 2 - Critical Cold holding at improper temperatures: the milks on the ice food line are sitting on top of the ice. There is NO way they will stay 41 degrees unless you burrow them down at least 1/2 to 3/4.
May 13, 2008Routine21Details / Comments
No violation noted during this evaluation. February 07, 2008Routine00Details / Comments
  • 0820 - Critical Repeat cold holding at improper temperatures: MULTIPLE PHFoods ABOVE 41 degrees.
  • 1450 - Equipment is old - maybe 31 years or more, and some are unable to maintain PHFoods at 41 degrees or colder. They are NOT sufficient in number or capacity to meet the food storage demands of the establishment.
December 11, 2007Routine11Details / Comments
  • 0820 - Critical Repeat Hot holding at improper temperatures: chili and stew in the hot well is below 135 degrees.
  • 0820 - Critical Repeat Cold holding at improper temperatures: multiple foods in multiple refrigerator are above 41 degrees; in the Tyler upright refrigerator on the right of the grill the temperatures are in the 50's
  • 1900 - Critical There is NO chlorine solution reaching the inside of the dish machine even though there is a full tank of sanitizer and the pump is turning.
September 06, 2007Critical Procedures20Details / Comments
0820 - Critical Cold holding at improper temperatures: multiple foods in various refrigerators are above 41 degrees. You are doing a twice daily refrigerator reading and these indicate that some of these "old" refrigerators are not doing the job. And the Tyler upright refrigerator at the grill line is over stocked. We talked about leaving most of this food in other, colder refrigerators and bringing them to the Tyler as needed.June 07, 2007Critical Procedures10Details / Comments
No violation noted during this evaluation. March 29, 2007Follow-up00Details / Comments
1570 - Most, if not all of the equipment, in this kitchen is 37 years old. It has seen a lot of service, and daily you serve countless people. Most of this equipment is OLD and TIRED and is unable to maintain foods at 41 degrees without constant attention of maintenance. You fluctuate between keeping the coils cold enough and freezing the food, or constant opening and over stocking and raising the food temperatures.March 23, 2007Follow-up01Details / Comments
0820 - Critical Repeat Cold holding at improper temperatures: massive amounts of foods are ABOVE 41 degrees; almost ALL refrigerators are above 41 degrees.March 22, 2007Critical Procedures10Details / Comments
  • 0820 - Critical Repeat Cold holding at improper temperatures: spaghetti in walk in is 62 degrees. It has been in the walk in overnight. Foods in various other refrigerators are not 45 degrees on colder.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) (like the deli salads) in the refrigeration unit is not properly dated for disposition.
  • 1320 - Repeat There was no temperature measuring device located in several of the refrigerators, or else they were broken or put in such a way that they can not be easily seen.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: the food chopper, the milk shake dasher, and the insides of bother refrigerators.
December 13, 2006Routine31Details / Comments
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee was making salad. She also had a bandage on her left hand.
  • 0610 - Corrected During Inspection Repeat Food stored in a location where it is subject to splash, dust or other contamination. Partial bag of cabbage stored on the floor in the walk in refrigerator.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE), like macaroni salads and other salad bar foods) in the refrigeration unit is not properly dated for disposition.
  • 1320 - Repeat The temperature measuring device located IN SOME REFRIGERATORS ARE not easily readable. SOME OF THE OLD THERMOMETERS ARE IN PLACES WERE THEY CAN NOT BE READ.
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. several of the splash areas on mixers; 2. the slicer; 3. inside of the ice machine at the office; 4. splash on the juice machine.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. at present, employees are putting soap in the first sink and sanitizer in the middle sink, and then air drying.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition. The kitchen hood vents needs cleaning. The grill filters are clean.
July 05, 2006Routine35Details / Comments
  • 0550 - In-use utensils improperly stored between use. The water was NOT running in the ice cream dipper well. I CUT IT BACK ON BUT IT SPRAYS. See number 4 below.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Boxes of food on the floor in the walk in refrigerator.
  • 0820 - Critical Cold holding at improper temperatures; container of tuna salad has been sitting out during lunch time. It is 53 degrees.
  • 0820 - Critical Cold holding at improper temperatures: ALL FOODS IN THE WALK IN REFRIGERATOR ARE 51 DEGREES.
  • 0820 - Critical Hot holding at improper temperatures: brown gravy being held in the steam jacket kettle at 117 degrees.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed @FOOD@ in the refrigeration unit was not properly dated for disposition after opening. MOST OF YOUR RTEPHFoods ARE CODE DATED WITH THE DATE THEY WERE MADE OR OPENED, BUT NONE WERE CODE DATED WITH A "trash by" DATE.
  • 1320 - There was no temperature measuring device located in several of your refrigerators. Some have thermometers, but they are broken and some are situated in such a way that they can not be read..
  • 1450 - The walk in refrigerator, several of the lowboys, the glass door milk unit on the food line are ALL above 41 degrees.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. MANY of the ports in the dish machine arms are stopped up with lemon seeds, food, or plastic.
  • 1770 A - Critical The following are dirty: 1. soda drink nozzles have mold growing on them; 2. splash area of the juice machines; 3. splash area of mixers; 4. splash are of the ice machine near the office.
  • 1900 - Critical Sanitizer is being used in the MIDDLE sink in the 3 compartment sink.
  • 3270 - FLIES.
July 28, 2005Routine46Details / Comments
No violation noted during this evaluation. November 10, 2004Follow-up00Details / Comments
  • 1100 - Critical Observed a crack on the ice machine lid that had a black substance in the crack.
  • 0820 - Critical Observed several food items in the temperature danger zone in the soup kettles and the baked potatoes were at room temperature. Potatoes are a potentially hazardous food and should be kept cold (41F) or below or hot (140F) or above.
  • 0610 - Observed boxed food on the floor in the walk-in refrigerator.
  • 1700 - Critical The three compartment sink had too much chlorine, (200+ppm). OPERATOR CORRECTED AT THE TIME OF EVALUATION.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3020 - Soap was not provided at the hand washing lavatory in the beverage station.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the beverage station.
  • 1150 - The dish racks at the mechanical dish machine were in poor repair. The plastic is peeling and the surface is no longer cleanable.
  • 0480 - Observed food containers that were not labeled or code dated.
  • 0570 - Several wet wiping cloths were on the countertops. Keep wet wiping cloths in a sanitizing solution when not in direct use to prevent bacterial growth on the cloth and the potential to spread it on surfaces.
  • 1750 - Manufacturer containers were observed reused for the storage of food in the walk-in refrigerator.
October 25, 2004Routine38Details / Comments

September 15, 2009 (Follow-up)



Violations:
  • 0800 - Corrected During Inspection Critical Repeat Spaghetti and meat (2 pans), baked potatoes and ham, all of which have been cooling in the walk-in since yesterday, are not cooled properly. Other foods in the walk-in are at or below 41F, indicating that the unit is working properly.
    Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth, and is a contributing factor in many foodborne illnesses. Please address this situation, since this is the third consecutive time that it has been cited. Discard these foods.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Ranch dressings (49F, 52F, and 47F) and blue cheese dressing (46F) in the Pie Case are at improper cold holding temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Cole slaw (60F), cut tomatoes (59F), and tartar sauce (57F) in the "cold table" across from the grill are at improper cold holding temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Baked potatoes (56F) are stored near the grill with no form of temperature control.
    Store potatoes and all potentially hazardous foods (PHF) in some form of hot or cold holding. Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
Comments:
All of the cited violations have been observed during each of my three inspections. Please address these critical food safety issues so that they are alleviated at all times. A "new" inspection will be conducted in about 30 days. Also: please provide a variety of sizes of disposable gloves so that employees do not feel the need to blow into them to put them on. This practice potentially places saliva on the gloves. The hand sink near the dish machine has been repaired: please reinforce use of it by cooks and dish washers, as necessary.

July 09, 2009 (Follow-up)



Violations:
  • 0160 - Corrected During Inspection Critical Repeat Grill cooks are cracking and handling bowls of raw eggs, then handled ready-to-eat (RTE) foods, but not washing their hands. They may be cross contaminating surfaces, foods, and the clean gloves in the process.
    Train employees to wash their hands following potential contamination and before handling RTE foods, clean equipment and utensils, and other food contact surfaces to prevent cross contamination.
  • 0800 - Corrected During Inspection Critical Repeat Several foods that were removed from the steam table over 6 hours ago--including beef barley soup (68F), pork chops (49F), stroganoff (50F), creamed corn (46F), chicken broccoli Alfredo (49F) and turkey dressing (51F)--are not cooled properly. These foods are placed deep into containers and are completely covered.
    Use a combination of the methods above to cool in the required time. These foods were discarded by the employees.
  • 0800 - Critical Repeat White sauce (142F) was removal from heat over an hour ago is covered and about 10" deep in a plastic pan: no methods effective methods to provide adequate cooling are used.
    Cool potentially hazardous foods from 135F to 70F within 2 hour, and from 70F to 41F or below within additional 4 hours. A longer time for cooling allows an ideal situation for bacterial growth, and is a cause of some foodborne illnesses. Good cooling methods include a combination of the following methods: (1) placing in shallow pans to decrease the thickness of foods (especially dense foods); (2) leave food uncovered to allow escape of hot air; (3) place shallow pans of food in a cooler part of the kitchen (away from the steamer); (4) stir foods regularly; (5) immerse in an ice water bath; (6) use an ice paddle; and/or (7) place foods in the freezer to chill quickly.
  • 0820 A 2 - Corrected During Inspection Critical Repeat The cole slaw (60F) and sliced tomatoes (44F) on the cold table across from the grill are at an improper cold holding temperature.
    Discard the food. Cold hold PHFs at 41F or below to inhibit the growth of harmful bacteria.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Plates of cole slaw (47-54F) and plates of cottage cheese (47-51F), all stored in the Smokehouse pie case, are at improper cold holding temperatures.
    Discard the foods. Cold hold PHFs at 41F or below to inhibit the growth of harmful bacteria.
  • 3240 - Repeat The hand sink nearest to the dish area and grill area is again out of service due to a new leak.
    Maintain all hand sinks in good operation to permit employees easy access to hand washing. It is necessary to have all hand sinks in service to make it at easy as possible for food handlers to wash their hands properly. This is especially urgent considering the repeat violation of lack of hand washing by employees on the gill line. Contact me when this hand sink is operable.
Comments:
All four violations have been repeated. Please quickly and effectively address these food safety risks. One improvement was observed: containers of sliced potatoes, shredded potatoes, and diced ham are partially submerged in an ice water bath, and are all 40F or colder. We also discussed: discarding of foods based on date marking; storage of wet wiping cloths (in sanitizer solution); and placing all food in garbage bags before placing in the dumpster. Another follow-up inspection will be conducted to assess progress with the food safety risks observed today.

June 11, 2009 (Risk Factor Assessment)



Violations:
  • 0160 - Corrected During Inspection Critical A grill cook cracked and handled raw eggs, then handled ready-to-eat (RTE) foods, failing to discard her gloves and wash her hands. The person washing dishes handled dirty dishes, wiped his gloved hands with a soiled towel, then handled clean dishes, failing to discard the soiled gloves and to wash his hands.
    Train employees to wash their hands following potential contamination and before handling RTE foods, clean equipment and utensils, and other food contact surfaces to prevent cross contamination.
  • 3240 - The hand sink nearest to the dish area and grill area is out of service due to a leak.
    Maintain all hand sinks in good operation to permit employees easy access to hand washing. Contact me when this hand sink is operable.
  • 0800 - Critical A covered pan of chipped beef gravy (127F) was removed from hot holding 1.5 hours earlier: improper cooling methods are used.
    Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Improvements to cooling include (use all or several): (1) leave food uncovered to allow escape of hot air; (2) place the pan in a cooler part of the kitchen (away from the steamer); (3) stir foods regularly; (4) use an ice water bath; and (5) use an ice paddle.
  • 0820 A 2 - Corrected During Inspection Critical Sliced potatoes for frying (80F) and has browns (60F) are stored near the grill but are not under any form of cold holding.
    Discard the food. Cold hold potentially hazardous foods (PHFs) at 41F or below to inhibit the growth of harmful bacteria.
  • 0820 A 2 - Corrected During Inspection Critical Meringue pies (55F), cole slaw (54F), and blue cheese dressing (46F) [made on site], all stored in the Smokehouse pie case, are at improper cold holding temperatures.
    Discard the food. Cold hold PHFs at 41F or below to inhibit the growth of harmful bacteria.
  • 0820 A 2 - Corrected During Inspection Critical The pan of cole slaw (69F) on the cold table near the grill is at an improper cold holding temperature.
    Discard the food. Cold hold PHFs at 41F or below to inhibit the growth of harmful bacteria.
Comments:
These good conditions and practices are observed: the person in charge is certified in food safety; potentially hazardous RTE foods are date-marked; the dish machine is operating properly; and the menu includes a Consumer Advisory pertaining to serving undercooked food when ordered. We discussed: cooling procedures; cold holding temperatures and control, including use of "Time as a Public Health Control"; cook temperatures; use and calibration of food thermometers; employee health policies pertaining to specific symptoms and diagnosed infections; chemical labelling; storage of wet wiping cloths; and proper use of gloves.

December 02, 2008 (Critical Procedures)



Violations:
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Two employees in the grill area are not using gloves or other techniques to prevent hands from touch food th
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0760 - Corrected During Inspection Critical Stew in the hot well in the Smokehouse was 120 degrees. Chili in the same hot well was 130 degrees. EITHER 1. they were not re-heated to 165 degrees before they were put in the hot well. OR 2. The water was not deep enough in the hot well to do the job and/or the temperature of the warmer was not hot enough.
    Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. Water was added to the heat well, the temperature gauge was turned up and the products were re-heated to 165 degrees.
  • 3380 - Corrected During Inspection Critical There was QUATZ sanitizer in the third bay of the three compartment sink, but it was less than 200 ppm. There are test papers there with which to test. The sanitizer strength of the dish machine was excellent.
    Since the sanitizer pump is not automatic, it requires the operator to hold the button in long enough to reach the correct strength of sanitizer. This means that EACH time the strength MUST be checked with the Quatz test papers to be sure it is strong enough. More sanitizer was added and the strength rose to 200 ppm.
Comments:
Since this was a critical control inspection, the point of focus was in 4 areas: 1. Food/refrigeration temperatures. All were excellent except the foods in the Smokehouse hot well which were corrected immediately. There is a food thermometer and there are thermometers in all the refrigerators. 2. Employee's cleanliness and food handling: employees are clean, in uniform with hair restraints and there are gloves available, even thought they were not being used by two grill employees. The bathrooms are clean and well stocked; the sinks are accessible and have soap, towels and signs; the manager is ServSafe trained. 3. Cleanliness of food contact surfaces, and operation of the dish machine and 3 compartment sink: The dish machine operates according to the data plate;the dish ,machine is clean inside and outside; there is a note about sanitizer strength in the three compartment sink; there is sanitizer test paper available for monitoring sanitizer strengths; glasses, china, silver, utensils, food equipment, food contact surfaces, and food containers are clean to sight and touch. 4. Pests, and labeling and storage of chemicals: there are no visible signs of pests; the sprayers are labeled and stored in such a manner that an accidental "squirt" would not contaminate food or a food contact surface.

August 19, 2008 (Critical Procedures)



Violation: 0820 A 2 - Corrected During Inspection Critical Repeat Cold holding at improper temperatures: milk in the bottom unit in the Smokehouse are 46 degrees. They need to be 41 degrees. No one knows why the sour cream in the 2 door Delfield was 74 degrees when EVERYTHING else in this refrigerator is 41 degrees.
Sour cream was discarded and the milk was moved to another refrigerator until the 1/2 unit in the Smokehouse can keep the milk 41 degrees or colder .Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
Comments:
NOTE: The ice cream dipper well needs to be turned on AFTER you dip your first scoop. Today it was NOT on and the water was cloudy.
Since this was a critical control inspection, the major emphasis was on food and refrigeration temperatures; employee cleanliness and acccessible hand sinks with soap and water; correct operation of the 3 compartment sink and dish machine and the cleanliness of food contact surfaces; proper labeling and storage of cleaners, and the control of pest. In ALL these areas, except the one 1/2 refrigerator in the Smoke house that was 46 degrees and the mystery of the sour cream that was 74 in a refrigerator full of 41 degree foods, this was an EXCELLENT inspection. Please have the maintenance men set the refrigerator and monitor it for a few days.

May 13, 2008 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. There are open glasses of iced tea with straws on the food prep table. IF you knock it over, you can contaminate food or the food contact work surface.
    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. The glasses were removed from the food area.
  • 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination. A box of Idaho potatoes is sitting on the floor in the dry storage room. Across from it are some cleaners/chemicals. If there were an accidental spill, the potatoes could soak up the contamination, and cooking them at a later time would not make them safe. There are other Idaho potatoes in a large plastic bin, these should be placed in the in also.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. It will be done now.
  • 0820 A 2 - Critical Cold holding at improper temperatures: the milks on the ice food line are sitting on top of the ice. There is NO way they will stay 41 degrees unless you burrow them down at least 1/2 to 3/4.
    The ones in the refrigerators are fine. IF you want to put them on the line then you MUST burrow them down so they stay cold.
Comments:
Thank you for the following: accessible hand sink with soap and towels and sign; clean employees in uniform with hair restraints and gloves for ready to eat food preparation; thermometers in all refrigerators; two calibrated food thermometers; all potentially hazardous foods (EXCEPT the ice cartons on the serving line) are at correct temperatures; the dish machine is being operated according to the data plate; glasses, dishes, silver, food containers and utensils are clean to sight and touch; a clean kitchen; a ServSafe trained manager.

February 07, 2008 (Routine)

Comments:
WOW ! ! The NEW walk in is wonderful. Permit for 2008 is issued. Thank you for the expense and labor involved in all you have done. Good Job ! !

December 11, 2007 (Routine)



Violations:
  • 0820 - Critical Repeat cold holding at improper temperatures: MULTIPLE PHFoods ABOVE 41 degrees.
    MOST PHFoods were discarded. Sealed Pasteurized milk was moved to colder refrigerator. Raw sausages were moved to freezer. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1450 - Equipment is old - maybe 31 years or more, and some are unable to maintain PHFoods at 41 degrees or colder. They are NOT sufficient in number or capacity to meet the food storage demands of the establishment.
    A new walk in is being added to the existing walk in NOW. A new 2 door Delfield was installed near the dish machine room. BUT there are still many refrigerators which need to be replaced since they CAN NOT maintain PHFoods below 41 degrees.
Comments:
Rather than a routine inspection, this was two fold: 1. a follow up of the last inspection to monitor refrigeration temperatures and 2. a pre-inspection since the permit for this establishment expires January 31, 2008. The health Department does appreciate your purchasing a walk in refrigerator and a 2 door Delfield refrigerator and a dish machine, BUT your permit will NOT be reissued until some of the following are addressed: 1. Cut back the menu so exiting refrigerators are able to keep ALL PHFoods 41 degrees on below, or 2. replacing ALL or SOME of the other refrigerators so you have adequate refrigeration to keep PHFoods 41 degrees or colder for the existing menu. Once the new walk in is up and running, some pressure will be removed from the existing units, but there will need to be a training session so employees know how to keep the major supply of food in the walk in and bring small portions, for 4 hour work times, into the other units.
It will be White's responsibility to contact me or my supervisor at the phone numbers on the hard copy of this inspection WHEN the above have been accomplished and a RE-INSPECTION can be made or to discuss these issues in more detail. I will be willing to come any time, any day to help you with new set ups or training.

September 06, 2007 (Critical Procedures)



Violations:
  • 0820 - Critical Repeat Hot holding at improper temperatures: chili and stew in the hot well is below 135 degrees.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria. Reheated to 165 degrees.
  • 0820 - Critical Repeat Cold holding at improper temperatures: multiple foods in multiple refrigerator are above 41 degrees; in the Tyler upright refrigerator on the right of the grill the temperatures are in the 50's
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.All PHFoods were discarded.
  • 1900 - Critical There is NO chlorine solution reaching the inside of the dish machine even though there is a full tank of sanitizer and the pump is turning.
    The dish machine man has been called. This must be corrected today or you must hand wash using a chlorine sanitizer dip.
Comments:
NOTICE: The upright TYLER refrigerator on the right of the grill line may NOT be used. It needs to be replaced since it has NOT been keeping foods 41 degrees or colder for several inspections. The maintenance man needs to adjust the walk in so it maintains foods at 41 degrees or colder. Perhaps you need an additional walk in to take the pressure off of this one. It also has not been keeping foods 41 degrees or colder. Only the 2 door Tyler behind the line and the small unit in the wait station were keeping foods 41 degrees or colder today. And this has been true for many of the past inspections. I would guess that most - if not all - of the refrigeration equipment in this unit was put in when White's opened and that was 37 years ago. You desperately need to replace this equipment.

June 07, 2007 (Critical Procedures)



Violation: 0820 - Critical Cold holding at improper temperatures: multiple foods in various refrigerators are above 41 degrees. You are doing a twice daily refrigerator reading and these indicate that some of these "old" refrigerators are not doing the job. And the Tyler upright refrigerator at the grill line is over stocked. We talked about leaving most of this food in other, colder refrigerators and bringing them to the Tyler as needed.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. BEFORE your permit will be renewed in January 2008 for another year, the refrigerators not being able to maintain foods below 41 degrees will be addressed.
Comments:
Since this was a critical inspection, the concentration was on these areas: 1. Food and refrigeration temperatures. See violation above. Also, these needs to be a clearly visible thermometer in EVERY refrigerator. 2. People and their food handling techniques: accessible hand sink with soap and towels and sign; clean and well stocked bathrooms; clean employees with uniforms/aprons, hair restraints and gloves as needed; the manager is ServSafe trained. 3. Cross contamination and operation of dish machine and 3 compartment sink: Dish machine is operating according to the data plate; the 3 compartment sink is being operated correctly; dishes, silver, glasses, utensils, food containers are clean to sight and touch. 4. Pest control and labeling and storage of cleaners: no visible signs of pests; sprayers are labeled and stored correctly.
Since new refrigerators are a costly expenditure, plans must be formulated now so when January 2008 comes and your permit is up for renewal, there will be no surprises. Thank you for starting the daily refrigeration log to help monitor your temperatures.

March 29, 2007 (Follow-up)

Comments:
This is a follow up to check the refrigerators and the monitoring system. There is a clip board with above refrigeration units, and temperatures are being recorded in the AM and the PM. GOOD JOB. It appears the two that need monitoring more closely are the Smokehouse glass top which is usually 45 degrees, and the upright grill refrigerator (probably the most used unit here) which is usually above 41 degrees. The GOAL is to keep all potentially hazardous foods 41 degrees or colder. So keep monitoring and let the maintenance folks know when you need attention. Also, please put a thermometer in the Smokehouse glass top unit that you can see easily. Thank you for your diligence in this matter.

March 23, 2007 (Follow-up)



Violation: 1570 - Most, if not all of the equipment, in this kitchen is 37 years old. It has seen a lot of service, and daily you serve countless people. Most of this equipment is OLD and TIRED and is unable to maintain foods at 41 degrees without constant attention of maintenance. You fluctuate between keeping the coils cold enough and freezing the food, or constant opening and over stocking and raising the food temperatures.
It is time for units that do not do the job to be replaced.
Comments:
There are enough refrigeration units that are holding foods at 41 degrees to continue to operate. HOWEVER, we have agreed on the following:
1. Doing a daily or twice daily refrigeration log on all equipment.
2. Putting new thermometers in all units where they are easy to see.
3. Using smaller helpings in the 1 door Tyler, at the end of the grill, so temperatures can be maintained. Other products will be kept in the walk in and more frequently restock the Tyler.
4. Encouraging employees to not leave the walk in door open when they are going in and out for products.
5. Perhaps adding another walk in refrigerator to take the pressure off the existing walk in.
6. Discussing the possibility of "re-doing" the food line and counter equipment, with new equipment.
I will return in a week or so to see how the refrigeration log and temperatures are doing.
THANK YOU for the rapid attention the management, the maintenance personnel, the kitchen manager and her staff have exerted in dealing with this issue.

March 22, 2007 (Critical Procedures)



Violation: 0820 - Critical Repeat Cold holding at improper temperatures: massive amounts of foods are ABOVE 41 degrees; almost ALL refrigerators are above 41 degrees.
ALL PHFoods were temped and those above 47 degrees were discarded. Other foods were moved to a refrigerator which was below 40 degrees.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
Comments:
I talked with the establishment manager, the head of maintenance, and the manager of the food part about the need for new equipment. Some may be 37 years old.
I will return tomorrow morning and enough refrigeration units must be serviced to keep potentially hazardous foods 41 degrees or colder. The establishment has already made arrangements to have a refrigerated truck here if needed. There are to be NEW thermometers in EACH refrigerator where it is EASY to see. The establishment may need to limit the menu until this situation is resolved

December 13, 2006 (Routine)



Violations:
  • 0820 - Critical Repeat Cold holding at improper temperatures: spaghetti in walk in is 62 degrees. It has been in the walk in overnight. Foods in various other refrigerators are not 45 degrees on colder.
    Spaghetti was discarded. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. NOTE: beginning MARCH 2007 all potentially hazardous foods MUST be maintained at 41 degrees or colder.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) (like the deli salads) in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1320 - Repeat There was no temperature measuring device located in several of the refrigerators, or else they were broken or put in such a way that they can not be easily seen.
    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.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: the food chopper, the milk shake dasher, and the insides of bother refrigerators.
    Clean and sanitize these surfaces for food contact.
Comments:
Overall, this kitchen is nicer than the last inspection; thank you for your effort.
NOTE: since food temperatures are the MOST important aspect of food safety, it is important to have visible thermometers in ALL refrigeration units were they are easy to see, that you institute a refrigerator and food temperature log so daily you can monitor the soon to be NEW 41 degree temperature for potentially hazardous foods. It is time for the owner to start replacing old refrigerators that are struggling to keep temperatures and need gaskets. Owners need to seriously consider an additional walk in refrigerator to take the pressure off the many small units that are chucked full. It is also necessary to start code dating all potentially hazardous foods that will NOT be re-cooked before serving. It will help if you start a cleaning schedule so day by day, little by little a small section of the kitchen is cleaned. In this way, each week all parts of the kitchen will be addressed.
Thank you for the following: accessible hand sinks with soap and towels and signs; clean and well stocked bathrooms; clean employees with aprons, hair restraints and gloves as needed; a calibrated food thermometer; a dish machine that operated correctly with temperatures and concentration of sanitizer; glasses, silver, china and utensils are clean to sight and touch; addressing 4 items from the past inspection. a ServSafe trained manager.

July 05, 2006 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee was making salad. She also had a bandage on her left hand.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. I ASKED HER TO WEAR PLASTIC GLOVES AND SHE DID.
  • 0610 - Corrected During Inspection Repeat Food stored in a location where it is subject to splash, dust or other contamination. Partial bag of cabbage stored on the floor in the walk in refrigerator.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. IT WAS MOVED TO A DUNNAGE RACK.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE), like macaroni salads and other salad bar foods) in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1320 - Repeat The temperature measuring device located IN SOME REFRIGERATORS ARE not easily readable. SOME OF THE OLD THERMOMETERS ARE IN PLACES WERE THEY CAN NOT BE READ.
    Provide an easily readable thermometer so employees can accurately read the thermometer.
  • 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. several of the splash areas on mixers; 2. the slicer; 3. inside of the ice machine at the office; 4. splash on the juice machine.
    Clean and sanitize these surfaces for food contact. The splash on the juice machine was cleaned during this inspection.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. at present, employees are putting soap in the first sink and sanitizer in the middle sink, and then air drying.
    Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C. YOU NEED TO WASH IN THE FIRST SINK; RINSE THE FOOD AND SOAP OFF IN THE MIDDLE SINK; AND SANITIZE IN THE 3RD SINK.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition. The kitchen hood vents needs cleaning. The grill filters are clean.
    Maintain hood system vent filters in a clean condition.
Comments:
NOTE: Last inspection it was noted, you need an additional walk in refrigerator. This one, and all of the smaller refrigerators are chunked full. An additional one would help you hold temperatures colder since there would not be as much product in them. PLEASE put an additional walk in on your "capital expenses' list."
NOTE: Last inspection it was also noted that management should consider a daily refrigeration/food temperature log so YOU are sure refrigerators are keeping foods 41 degrees or colder. Today, some are 44/45 degrees. BUT in March 2007, the law requires that all PHFoods be maintained at 41 degrees or colder.
Thank you for the following: accessible hand sinks with soap and towels and sign; thermometers in/on all refrigerators; clean employees in uniform with aprons, hair restraints and gloves as needed; clean and well stocked bathrooms; dish machine operating according to data plate; plates, silver, and f\glasses are clean to sight and touch; addressing 6 of the violations from the past inspection.

July 28, 2005 (Routine)



Violations:
  • 0550 - In-use utensils improperly stored between use. The water was NOT running in the ice cream dipper well. I CUT IT BACK ON BUT IT SPRAYS. See number 4 below.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Boxes of food on the floor in the walk in refrigerator.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Critical Cold holding at improper temperatures; container of tuna salad has been sitting out during lunch time. It is 53 degrees.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. TUNA SALAD WAS TRASHED.
  • 0820 - Critical Cold holding at improper temperatures: ALL FOODS IN THE WALK IN REFRIGERATOR ARE 51 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. REFRIGERATION MAN WAS CALLED. HE IS ADDRESSING THIS WHILE INSPECTION IS GOING ON. SOME MEAT PRODUCTS WERE MOVED TO THE WALK IN FREEZER. SEE ADDITIONAL NOTE IN COMMENT SECTION.
  • 0820 - Critical Hot holding at improper temperatures: brown gravy being held in the steam jacket kettle at 117 degrees.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. THIS WAS DONE.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed @FOOD@ in the refrigeration unit was not properly dated for disposition after opening. MOST OF YOUR RTEPHFoods ARE CODE DATED WITH THE DATE THEY WERE MADE OR OPENED, BUT NONE WERE CODE DATED WITH A "trash by" DATE.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1320 - There was no temperature measuring device located in several of your refrigerators. Some have thermometers, but they are broken and some are situated in such a way that they can not be read..
    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.
  • 1450 - The walk in refrigerator, several of the lowboys, the glass door milk unit on the food line are ALL above 41 degrees.
    If these can not be adjusted to keep foods 41 degrees or colder, they need to be repaired or REPLACED.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. MANY of the ports in the dish machine arms are stopped up with lemon seeds, food, or plastic.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. Buy a FLASHLIGHT so employees can monitor the inside of this machine daily.
  • 1770 A - Critical The following are dirty: 1. soda drink nozzles have mold growing on them; 2. splash area of the juice machines; 3. splash area of mixers; 4. splash are of the ice machine near the office.
    These need to be clean after EACH use or often enough to prevent food build up.
  • 1900 - Critical Sanitizer is being used in the MIDDLE sink in the 3 compartment sink.
    Food contact surfaces are to be WASHED - RINSED - SANITIZED, with the sanitizing taking place in the LAST sink for 30 seconds in at least 50 ppm of bleach sanitizer.
  • 3270 - FLIES.
    Need to KILL them. Use swatters (but clean up "kill" with a sanitized rag); use "ugly" fly tapes (but not over food prep areas); use fly glue traps almost anywhere, any time.
Comments:
NOTE: You DESPERATELY need another walk in refrigerator. This one is way overstocked so food sits on the floor and the food is not being cooled rapidly. The food today was 52 degrees inside this unit and that is dangerous since Staphylococcus will grow at 50 degrees. The refrigeration man has been called and is here working on this problem. BUT you need ANOTHER unit. You process at lot of food, you have a lot of food on your food bar, and this unit is open all the time by busy workers.
NOTE: You also need to consider doing a daily refrigeration temperature log. The third page of the hard copy sheets is an example of one. You can number the units (or use the names), put a thermometer inside WHERE IT CAN BE SEEN EASILY SEEN or put a colored cup with water in each unit. Each morning afternoon get an employee to write the temperature they see or take. It will take maybe 5 minutes. Turn this in to the supervisor. If you have any temperatures above 41/45 then the problem can be addressed BEFORE food temperatures rise.
Thank you for the following: hand sinks with soap and towels and signs; vacuum breaker on the chemical dispenser; good dry storage areas; 2 managers are ServSafe trained; employees are clean and in uniform with aprons, hair restraints and gloves as needed; a calibrated food thermometer available; addressing items from the past inspection; the dish machine operates according to the data plate.

November 10, 2004 (Follow-up)

Comments:
All of the violations from the previous report have been corrected.

October 25, 2004 (Routine)



Violations:
  • 1100 - Critical Observed a crack on the ice machine lid that had a black substance in the crack.
    Replace the ice machine lid 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.
  • 0820 - Critical Observed several food items in the temperature danger zone in the soup kettles and the baked potatoes were at room temperature. Potatoes are a potentially hazardous food and should be kept cold (41F) or below or hot (140F) or above.
    OPERATOR CORRECTED AT THE TIME OF EVALUATION.
  • 0610 - Observed boxed food on the floor in the walk-in refrigerator.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1700 - Critical The three compartment sink had too much chlorine, (200+ppm). OPERATOR CORRECTED AT THE TIME OF EVALUATION.
    Maintain the chlorine levels between 50 to 100 ppm chlorine in the third basin. Using more chemical may leave a residue on the utensils/dishes.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 3020 - Soap was not provided at the hand washing lavatory in the beverage station.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the beverage station.
    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
  • 1150 - The dish racks at the mechanical dish machine were in poor repair. The plastic is peeling and the surface is no longer cleanable.
    Replace the dish racks as discussed.
  • 0480 - Observed food containers that were not labeled or code dated.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0570 - Several wet wiping cloths were on the countertops. Keep wet wiping cloths in a sanitizing solution when not in direct use to prevent bacterial growth on the cloth and the potential to spread it on surfaces.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1750 - Manufacturer containers were observed reused for the storage of food in the walk-in refrigerator.
    Discontinue the reuse of manufacturer containers for the storage of food. Provide approved reusable food storage containers designed for your food storage needs.
Comments:
The mechanical dish machine was sanitizing @ 50 to 100 ppm chlorine.

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