- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the freezers in back storage room and other freezers in front.
Correction: 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.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the back storage room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under freezers in back storage room and under equipment in front service area noted in need of cleaning.
Correction: 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.
- Critical: Toxics - Rodent Bait Stations/Pesticides* (corrected on site)
Observation: Rodent bait station is not covered and tamper-resistant. Rodent bait block on floor outside of bait station in back storage room.
Correction: Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.
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12/11/2015 | Routine | |
Make sure chest freezers have thermometer where easily readable.
- Light Bulbs Protective Shielding
Observation: Light bulb in front right buffet case not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the back storage room.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Need repair one set of lights, since not working properly.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under all equipment and shelves in back storage room noted in need of cleaning.
Correction: 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.
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08/11/2015 | Routine | |
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. Suggest put delimer in spary bottle and apply to whole of interior of warewasher and then allow several hours for it to work and then clean.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Top of warewasher.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in back storage room soiled and has food debris on.
Correction: Clean floor in back room more frequently so to keep clean and provide potential food source for vermin.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Mold/Mildew on wall behind warewasher.
Correction: Remove mold/mildew from wall behind warewasher. Get product to remove mold/mildew and keep removed. Clean regularly.
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04/10/2015 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Buckets in front preparation area were 0 ppm Chlorine.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Noodle salad (49/45°F), cut tomatoes (49°F) and sliced ham (51°F) cold holding at improper temperatures in and on top of preparation refrigerator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Since unit turned down due to occassional freezing of food, turned back to 5 to see if adequately cools potentially hazardous foods.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. Suggest put delimer in spary bottle and apply to whole of interior of warewasher and then allow several hours for it to work and then clean.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Top of warewasher.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Mold/Mildew on wall behind warewasher.
Correction: Remove mold/mildew from wall behind warewasher. Get product to remove mold/mildew and keep removed. Clean regularly.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in back storage room soiled and has food debris on.
Correction: Clean floor in back room more frequently so to keep clean and provide potential food source for vermin.
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04/07/2015 | Routine | |
Salad bar refrigerator compressor broke, so waiting for replacement unit. Foods distributed to other refrigerator.
Make sure to leave potentially hazardous foods, such as meatloaf uncovered unit reach 41°F, when cooling. Then can cover to maintain moisture.
Need to maintenance one of ceiling lights in back storage room since light bulbs dull and flickering.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Using small flat plate to serve hashbrown raw product from container.
Correction: Need to use dispenser that has handle so that touch handle and not need put potentially contaminated hand in bulk food that dispensing and then contaminating.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. 0 ppm
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine and the wash racks are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. If unable to remove scale and soil from wash racks then need to replace with new racks.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Top of warewasher.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in back storage room noted in need of cleaning.
Correction: 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of spray bottle with bleach water and liquid bulk soap container are not properly labeled.
Correction: 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.
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01/09/2015 | Routine | |
Time is no longer used as public health control at salad bar/buffet due to no longer offering "cold" temperature control for service foods there.
Wiping cloth Chlorine sanitizer = 100 ppm and warewasher = 200 ppm - both ok.
Thank you for the regular hand washing of staff and the general clean and orderly facility. Also, thank you for cooking, cooling, hot holding and reheating foods to proper temperatures and maintaining at proper temperatures.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Doors and handles or freezer and refrigerator in backroom storage and salad bar refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings - Protected
Observation: Back double doors closed so that opening at top and base of the doors.
Correction: If closed properly, the doors would both seal out vermin adequately.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall behind the warewasher/dishwasher noted in need of cleaning.
Correction: 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.
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10/09/2014 | Routine | |
Regularly check potentially hazardous foods when received to make sure product adequate cold, so you are receiving food at safe temperatures.
Chlorine sanitizer in dishwasher/warewasher = 100 ppm and in wiping cloth buckets = 200 ppm - both ok
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Vegetable soup on buffet (93°F) hot holding at improper temperatures. Power to heat souce was off.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes (46°F), Potato salad (45°F) and noodle salad (47°F), in front preparation refrigerator, cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Turn cooling control down so to cool down foods to 41°F or below.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in back storage room, especially under equipment and shelving, noted in need of cleaning.
Correction: 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.
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07/10/2014 | Routine | |
Also Section 0820 A 2 - Food - Potentially Hazardous Food - Cold Holding - has been corrected. 2 refrigerators in front service area are keeping potentially hazardous foods adequately cold enough.
Dishwasher/warewasher Chlorine sanitizer = 100 ppm - ok
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the exterior of white slicer on back kitchen table has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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04/17/2014 | Follow-up | |
Dishwasher/warewasher has chlorine sanitizer of 200 ppm -- ok, but not need be but 50 - 100 ppm.
Chlorine sanitizer in wiping cloth = 200 ppm
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potato salad (47°F), noodle salad (47°F) and cut tomatoes (48°F), in prep. refirgerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the exterior of white slicer on back kitchen table has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in various freezers in back room and one refrigerator in front preparation area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: The double back door does not close so top and bottom are sealed.
Correction: Need correct so back door will close fully, easily.
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04/08/2014 | Routine | |
Chlorine sanitizer for wiping clothes = 200 ppm and dishwasher/warewasher = 10 ppm - both ok.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the top of dishwasher/warewasher has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Leaking dishwasher/warewasher and bulk ice maker (due to freeze of drainline during very cold weather).
Correction: Repair dishwasher and make sure ice maker unclogged/unfrozen drain line.
- Light Bulbs Protective Shielding
Observation: Light bulb in newer 1-door freezer, in backroom, not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under stove and refrigerators in kitchen and all equipment in back storeroom noted in need of cleaning.
Correction: 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.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open. No fully closing.
Correction: Replace or readjust self-closers for both bathroom doors, close fully between use.Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
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01/09/2014 | Routine | |
Dishwasher chlorine sanitizer = 100 PPM and wiping cloth bucket in front preparation area = 200 PPm - both OK
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: Food prepared in a private home is distributed or offered for sale to the public. Quarts of Apple Butter
Correction: Cease the sale of food prepared in a private home or other unpermitted kitchen/facility. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Kitchen preparation bucket has soap only in it. No Chlorine sanitizer used since staff allergic to chlorine.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use QUATS sanitizer or equivalent sanitizer for wiping down food-contact equipment. Test to make sure QUATS or other santizer not cause allergic reaction with staff. Get appropriate sanitizer test kit for any new sanitizer used.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Warewashing Equipment, Cleaning Frequency
Observation: The drainboards (large cutting boards) have accumulation of mold/mildew.
Correction: Clean the mold/mildew off drainboards at dishwasher and clean frequently enough to allow to build up again.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Top and sides of dishwasher.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under 2 chest freezers and standing freeze,r across floor in back storage room, noted in need of cleaning. Also several single-service containers strewn under the salad buffet.
Correction: 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.
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10/09/2013 | Routine | |
New freezers and refrigerator units - helping make sure foods staying at safe temperatures and cooling properly. THANK YOU
Adjust door knob in back double exterior door so fits properly.
Wiping clothes in chlorine sanitizer = 200 PPM - ok
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Spaghetti sauce (with meat) (127°F), brown gravy (125°F)and white gray (128°F) hot holding at improper temperatures on front service line.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the glass topped freezers in back room and in service area.
Correction: 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration in the dishwasher/warewasher (0 PPM Chlorine)
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exterior of dishwaher (top and bottom) and cutting boards used as drying table at dishwasher.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the stack of soiled wiping clothes preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall and floor behind and below dishwasher noted in need of cleaning.
Correction: 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.
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07/09/2013 | Routine | |
Consumer advisory note on menu needs to specify which food(s) it relates to. Use asterisk next to advisory and each item it relates. Correct on next printing.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the back storage room freezers.
Correction: 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The butter pitcher used on the cooking line as encrusted butter on the outside.
Correction: Clean butter pitcher on a regular basis to avoid accumulation.
- Non-Food Contact Surfaces (repeated violation)
Observation: Warewasher interior has buildup of lime. Exterior has buildup of debris and food material.
Correction: Delime the interior of warewasher and clean exterior on daily basis.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Under the ice maker and freezers in back storage room noted in need of cleaning.
Correction: 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.
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02/01/2013 | Follow-up | |
Consumer advisory on menu needs to specify which food the advisory relates. Correct on next printing.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands between changing gloves and handling dirty dishes and clean dishes.
Correction: Food employee needs to wash his or her hands between changing gloves.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in the three compartment sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Compliance with Food Law* (corrected on site)
Observation: Food prepared in a private home/church is distributed or offered for sale to the public.
Correction: Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use in the back preparation area.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Sliced tomatoes 46°F, Chicken salad 45°F on/in prep refridgerator
Correction: White gravy 57°F in kitchen refridgerator
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Homemade blue cheese salad dressing on salad bar that uses time as a public health control remained on salad bar for more than 6 hours.
Correction: Must remove all potentially hazardous foods within 6 hours when using time as a public health control. Buffet cooler unable to maintain 41°F.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the various freezers, the prep refridgerator, and the waitress refridgerator.
Correction: 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The butter pitcher used on the cooking line as encrusted butter on the outside.
Correction: Clean butter pitcher on a regular basis to avoid accumulation.
- Non-Food Contact Surfaces
Observation: Warewasher interior has buildup of lime. Exterior has buildup of debris and food material.
Correction: Delime the interior of warewasher and clean exterior on daily basis.
- Non-Food Contact Surfaces
Observation: Dish storage shelves next to cooking line were soiled with grease, inside bottom of freezer had accumulation of food particles, and the exterior of the doors of the kitchen refridgerator were soiled.
Correction: Need to clean freezer interior, shelves for plate storage, and exterior doors of kitchen refridgerator.
- Outer Openings - Protected
Observation: Double back door is slightly open.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the women's restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Under the diswasher machine and under several pieces of equipment in the kitchen noted in need of cleaning. Also, under ice maker and freezers in back storage room.
Correction: 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of 2 spray bottles at the mop sink are not properly labeled.
Correction: 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.
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01/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about Franklin Restaurant, 20221 Virgil H. Goode Highway, Rocky Mount, VA 24151 »