Bob Evans Restaurant, 14490 Smoketown Rd, Woodbridge, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
June 03, 2009 | Routine | 2 | 3 | Details / Comments |
|
June 05, 2008 | Routine | 3 | 10 | Details / Comments |
|
February 08, 2008 | Routine | 5 | 5 | Details / Comments |
|
April 13, 2007 | Routine | 3 | 3 | Details / Comments |
|
February 06, 2006 | Routine | 5 | 11 | Details / Comments |
|
April 22, 2004 | Routine | 3 | 10 | Details / Comments |
|
April 22, 2004 | Routine | 3 | 10 | Details / Comments |
|
July 07, 2003 | Complaint | 4 | 16 | Details / Comments |
|
March 12, 2003 | Critical Procedures | 1 | 1 | Details / Comments |
|
March 10, 2003 | Routine | 5 | 20 | Details / Comments |
June 03, 2009 (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.
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. - 1320 - Corrected During Inspection The temperature measuring device located prep coolers is not easily readable.
Provide an easily readable thermometer so employees can accurately read the thermometer. - 2210 - Repeat The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering - double check valve not installed for hose with spray nozzle.
Provide the approved backflow device for the specific application and type of device to prevent contamination of the drinking water system - install double check valve on mop sink faucet. - 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the rear kitchen under utensil rack and next to juice machine in service area were blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the box and coffee pots preventing their use. - 2900 - Corrected During Inspection Exhaust hood over ovens missing - opening for grease cup may contaminate food, food contact surfaces, equipment, or utensils.
Install missing grease cup so exhaust hood does not cause contamination of food, food contact surfaces, equipment, or utensils.
Provided double check valve handout for mop sink hose connection hand
June 05, 2008 (Routine)
Violations:
- 0160 - Corrected During Inspection Critical Repeat Dishwasher not washing hands when going from loading to unloading dishwasher.
wash hands before unloading dishwasher. - 0450 - Corrected During Inspection Critical Repeat Observed line cook handling ready to eat (RTE) toppings with bare hands.
Use utensils or disposable gloves to handle RTE foods. - 1060 - Corrected During Inspection Shipping plastic on front of booster heater.
Remove shipping plastic from booster heater. - 1100 - Corrected During Inspection Critical Badly pitted ice cream scoop in dipper well.
Remove damaged food scoop from service. - 1150 - Plastic milk jug crate being used as a storage platform next to CO2 tank.
Replace milk jug crate with an approved shelving unit, dunnage rack, or cart. - 1190 - Corrected During Inspection Several coolers and freezers lack thermometers.
Install thermometers accurate within 3 degrees in all refrigeration units. - 1800 - Corrected During Inspection Mold & debris on Randell 2-door prep cooler door gaskets.
Clean door gaskets on Randell 2-door prep cooler more frequently. - 2000 - Corrected During Inspection Repeat Ice buckets on floor and stored upright.
Store ice buckets inverted and at least 6" off the floor. - 2000 - Box of disposable lids on floor in storage room.
Store food items at least 6" off the floor. - 2210 - The hose with spray nozzle on the mop sink lacks an approved back-floe prevention (BFP) device.
Provide an approved BFP device for the hose connection on the mop sink faucet. - 2660 - The employee restroom lacks a covered trash container.
Provide a covered trassh container in the employee restroom. - 2810 - Exposed expanding foam on ends of beverage sub-slab conduits.
Cap ends of beverage conduits with solid plastoc or other smooth, durable covers. - 3080 - Dead ceiling lamps in utility / service panel room.
Replace dead ceiling lamps in utility / service panel room to provide a mimimum of 10 foot-candles of light in room. - 3170 - Employee restroom wall damaged.
Repair employee restroom wall.
Reviewed proper handwashing and disposable glove use, and loading & unloading dishwasher. Provided double check-valve handout for mop sink hose connection. Hot water sanitizing mechical dishwasher appears to be working properly.
February 08, 2008 (Routine)
Violations:
- 0160 - Corrected During Inspection Critical Dishwasher failed to wash his or her hands before unloading dishwasher after loading dishwasher.
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. - 0450 - Corrected During Inspection Critical Pitcher laying in ice in ice maker bin.
Provide an approved ice scoop for ice maker. Store scoop with handle up in ice, or in holster, or on a hook, or on a clean tray. - 0450 - Corrected During Inspection Critical Repeat Food handler not wearing gloves when handling salad.
Use gloves, utensil, or deli paper to handle ready-to-eat foods. - 0610 - Corrected During Inspection Bulletin board with tacks next to prep table.
Remove tacks and staples from bulletin board. Recommend relocating bulletin board. - 1600 - Corrected During Inspection Debris in 3-vat sink basins.
Clean 3-vat sinks basins as needed. - 1770 A - Corrected During Inspection Critical 3-vat sink not set up.
Set up 3-vat sink when facility is in operation. - 1780 - Corrected During Inspection Critical Food debris on slicers & wedger.
Clean & sanitize utensils after use, at least every 4 hours. - 1820 - Corrected During Inspection Debris on plastic bins & on ladels in storage.
Pre-scrape / pre-soak kitchenware as needed. - 2000 - Corrected During Inspection Trays stored under dishwasher drainboard.
Store trays in a clean, dry protected area at least 6" off the floor. - 2000 - Corrected During Inspection Ice bins on floor.
Store ice bins at least 6" off the floor. - 2310 - Corrected During Inspection Critical Repeat Kitchen utensil in kitchen handsink.
Provide access to handsinks at all times. - 2890 - Broken ceiling light lens in dry food storage room.
Replace broken ceiling light lens.
Correct all critical violations immediately. Discussed changes in new food regulations and employee health policy with person-in-charge.
April 13, 2007 (Routine)
Violations:
- 0450 - Critical RTE food is being handled with bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0470 - Critical Repeat Open/uncovered food in dry storage and in walk in freezer.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0550 - Repeat Ice scoop stored in ice machine.
Store scoop out of ice and inverted. - 0570 - Repeat Wiping cloths not stored in sanitizer between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 2310 - Critical Handsink is being used to clean wash clothes.
Use handsink for handwashing only. - 2930 - Rear door to establishment is open.
Door must remain closed at all times.
February 06, 2006 (Routine)
Violations:
- 0380 - Critical Repeat Dented food cans in dry storage area.
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. - 0470 - Critical Uncovered food in WIF. Uncovered ice cream in freezer.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0480 - Unlabeled food containers, (unlabeled plastic bin "sugar" in the dry storage area)
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. - 0550 - Ice scoop handle in direct contact with ice. In-use utensils improperly stored between use.
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. - 0820 - Critical Repeat Shell eggs temp 70 degrees Fahrenheit, cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 1560 - The shelving rack in front of the dishwasher machine is mounted on cardboard.
Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor - 1570 - Food waste basket was observed in a state of disrepair and damaged.
Repair the basket 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Freezer.
Maintain nonfood-contact surfaces of equipment clean. - 1930 - Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces. - 2020 - Silverware were displayed with the food or lip-contact surface wrongly wrapped..
Present silverware with lip-contact surface properly covered to prevent contamination prior to use. - 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the front area is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cleaning solution bucket preventing its use. - 2350 - Critical Plumbing pipes under the food prep sink leaking.
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the restrooms (main) lavatories.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3170 - Repeat Dry food storage ceiling tile missing, WIC and kitchen floor tiles, not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Dry food storage area, WIC, WIF floors and the exhaust hood system filters 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. - 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment.
April 22, 2004 (Routine)
Violations:
- 2120 - Critical Water heater observed turned off or not set at the proper temperature-water in ladies room at 100oF.
Ensure that water heater is turned on and set at proper operating temperature-110oF. - 3660 - Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment. - 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen-CORRECTED
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 - 1580 - The cutting board(s) in the prep areas are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 0820 - Critical Middle reach in at cook's line-on top pasta at 72oF, below found strawberry topping at 50oF, in drawer found ham/onion mix at 47oF . All cold holding at improper temperatures.
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. For the ham/onion mix, moved to another unit. All CORRECTED. - 0850 - Critical Raw eggs found at 78oF on side of grill, pasteurized egg mixture at 78oF. Time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. - 2900 - Repeat Ventilating system -at hood needs spacers to ensure proper operation.
Design ventilating system so make-up air and exhaust vents operate properly. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor-bag of onions on floor in walk-in cooler.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 2000 - Repeat Clean pans were found stored on the floor.
Store @TABLEWARE@ in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. CORRECTED - 3180 - Strong urine odor in employee restroom-- 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. - 2740 - Trash and litter were observed adjacent to the refuse container outside the facility and pad grease coated..
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 0210 - Food employees wearing soiled clothing and wet cloths on their waistband CORRECTED.
Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
April 22, 2004 (Routine)
Violations:
- 2120 - Critical Water heater observed turned off or not set at the proper temperature-water in ladies room at 100oF.
Ensure that water heater is turned on and set at proper operating temperature-110oF. - 3660 - Permit is not posted in a place where it is readily observable by the public.
Post the permit in a place where it is readily observable by the public transacting business with the establishment. - 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen-CORRECTED
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 - 1580 - The cutting board(s) in the prep areas are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 0820 - Critical Middle reach in at cook's line-on top pasta at 72oF, below found strawberry topping at 50oF, in drawer found ham/onion mix at 47oF . All cold holding at improper temperatures.
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. For the ham/onion mix, moved to another unit. All CORRECTED. - 0850 - Critical Raw eggs found at 78oF on side of grill, pasteurized egg mixture at 78oF. Time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. - 2900 - Repeat Ventilating system -at hood needs spacers to ensure proper operation.
Design ventilating system so make-up air and exhaust vents operate properly. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor-bag of onions on floor in walk-in cooler.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 2000 - Repeat Clean pans were found stored on the floor.
Store @TABLEWARE@ in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. CORRECTED - 3180 - Strong urine odor in employee restroom-- 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. - 2740 - Trash and litter were observed adjacent to the refuse container outside the facility and pad grease coated..
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 0210 - Food employees wearing soiled clothing and wet cloths on their waistband CORRECTED.
Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
July 07, 2003 (Complaint)
Violations:
- 1990 - Repeat dishwasher using same gloves to load & unload dishwasher
use different gloves and /or wash hands - 3320 - Critical Chemical spray bottle observed without a label.
Label spray bottles with contents or discard. - 2900 - Repeat grease cup missing in exhaust hood
install cup - 1820 - Repeat six ladles dirty on storage rack - food debris
clean & sanitize ladles - corrected - 0380 - Critical Repeat Food from damaged packaging offered for sale or service.
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. - 1060 - fabric liner in ice scoop bin; bin dirty - mold
remove liner, clean & sanitize bin - corrected - 0470 - plastic bin of sugar? uncovered & not labeled
cover & label bin - 2930 - Repeat kitchen exit door proppped open
keep door closed - corrected - 1790 - heavy food debris in microwave
clean oven - 0550 - water flow low in dipper well
adjust flow to adjetate food debris off utensils - corrected - 2000 - large stocks pots stored on floor
store pots at least 6 inches off the floor - 0610 - Repeat 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. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1080 - service panel missing from ice maker
install panel - 1570 - 2 microwave ovens missing a foot
install feet - 0340 - Critical sour cream in front service area 52 degrees - bin overfilled, omlette cooler 54 degrees- standing water in unit
do not overfill bin, maintain food at 45 degrees or less, correct condenstaion problem - 3170 - floor tile in dishwasher area broken, grout eroded
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 1150 - plastic milk crate used for storage platform
do not use crates for storage platforms - 2580 - condenstation drip tray on salad prep cooler overflowing, drain plugged
clean & repair unit - 2310 - Critical Repeat The handwashing facilities located at the front service area are blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the EQUIPMENT preventing its use.
March 12, 2003 (Critical Procedures)
Violations:
- 3140 - Repeat Area designated for employee to eat, drink, and use tobacco is located so that it does not protect food items from contamination
Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination - 3340 - Critical Containers of toxics products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items - above 3-vat sink.
Containers of toxic products must be located in an area that is not above food, equipment, utensils, linens or single service items.- corrected
mechanical dishwasher is working properly (relay was repaired & HWH temp adjusted to 140 degrees)
March 10, 2003 (Routine)
Violations:
- 2900 - Grease cup missing in exhaust hood
install cup - corrected - 1820 - food debris on clean ladels
prerinse/scrub/soak labels before washing - 0380 - Critical Food from damaged packaging offered for sale or service.
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. - 0470 - can of food unlabeled
do not serve food to the public - 2930 - rear kitchen door propped open
do not prop open door except when being usued - 2000 - Single service items observed unprotected from contamination.
Store single service items inverted, in plastic, or in an approved dispenser. - 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. - 2720 - Outside refuse container was uncovered.
Cover all waste containers when not in continuous use. - 0480 - Unlabeled food containers.
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. - 3170 - ceiling panels missing in storage room
install panels - 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. - 1780 - Critical Chef's knives & rack soiled
clean & sanitize knives after use,clean knife rack - 1570 - walk-in cooler door handle broken
repair door handle - 1990 - dishwasher at dishwasher handlinh dirty & clean tableware/kitchen ware with same gloves
use separate individuals for loading and unloading dishwasher - 3500 1 - Critical fryer cleaner found stored with food items
store separately - 3080 - Less than 20 foot candles of light was noted in the cook's cooler/freezer units
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 0550 - In-use utensils improperly stored between use.
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. - 1960 - @TABLEWARE@ 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. - 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the pie cooler, ice cream freezer & salad prep unit not found.
Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use. - 3330 - Critical Working containers of @HAZARDOUS PRODUCT@ are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. - 3140 - Locker or other suitable facilities are not located to protect clean kitchenware from contamination
Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination - corrected - 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 @TEMPERATURE@.
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. - 1060 - duct tape on steamer electical cord
remove tape - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - corrected - 2310 - Critical The handwashing facility located at the beverage stations is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the coffee pots preventing its use.
Bob Evans Restaurant respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| Jimmy's Deli & Cafe | Woodbridge, VA |  |
| Domino's Pizza #4314 | Woodbridge, VA |  |
| Woodbridge Inn | Woodbridge, VA | |
| Mama Rosa's Ice #1 | Woodbridge, VA | |
| Wendy's #116 | Woodbridge, VA | |
| Long John Silver's Restaurant | Woodbridge, VA | |
| Woodbridge Inn | Woodbridge, VA | |
| Rita's Water Ice/Madison Farm | Woodbridge, VA | |
| Cajun Cafe & Grill | Woodbridge, VA | |
| Chick-Fil-A | Woodbridge, VA |  |
Restaurants in neighborhood
Name |
|---|
| Wendy's #116 |
| Silver Diner |
| Subway |
| Dairy Queen |
| Burger King #6220 |
| The Olive Garden Italian Restaurant |
| Wytestone Suites of Potomac Mills |
| Chili's Southwest Grill & Bar |
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about Bob Evans Restaurant, 14490 Smoketown Rd, Woodbridge, VA »