Heard they have an infestation of roaches. Is this at all true??

that may be true but that place sure seems crowded all the time

don't care for the food at the several glory days I've been always seems to have a taste of freezer burn

una momento are you referring to clientele like the springfield hard times hombre?
ole'

Roaches are no big deal. They don't eat much and as long as Glory Days doesn't charge extra for their droppings in your Nachos, whats the fuss?



Edited 1 time(s). Last edit at 05/31/2012 07:23AM by BEH.

Has Glory Days updated any of their restaurants? And do they still attract a youth league crowd?

YOU HAVE TO SHOW UP FOR WORK WHEN YOU ARE SCHEDULED, O.P.
same as everybody else, ok?

But whatevs. Roaches. Sure.

Glory Days Grill - Inspection Report

Inspection Information:

Facility Type: Full Service Restaurant
Inspection type: Risk Factor Assessment
Inspection date: October 31, 2011
Number of critical violations: 4
Number of non-critical violations: 3

Definition of critical and non critical violations


Violations:

A summary of the violations found during the inspection are listed below.

Code Observation / Corrective Action
2-201.11(A)(1)-(5) Critical Repeat Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of the preavious inspection, the Health Department provided and reviewed handouts and resource information to be used by the person-in-charge to develop a complete employee health policy.
A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "The Big Five Foodborne Illnesses Information Sheet" handout); and 2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see "Employee Health Agreement" handout); and 3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see "Employee Illness Decision Guide for PIC/CFM" handout). The information provided at the time of the last inspection will help you develop and implement this policy. Handouts are available in the following languages: English, Chinese (traditional), Korean, Spanish, Thai, and Vietnamese. If you have any questions about your employee health policy, please contact your area inspector or contact the Health Department at 703-246-2444, TTY 703-591-6435.

5-205.11(B) Corrected During Inspection Observed the handsink at the bar being used for ice dumping.
Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.

5-205.11(A) Corrected During Inspection The handwashing facility located at the dish washing machine area was blocked, preventing access by employees for easy handwashing.
A hand washing sink shall be maintained so that it is accessible at all times for employee use.

6-301.14 Observed that sign or poster that notifies food employees to wash their hands were not provided at all handwashing sinks used by food employees. Signage /Posters reminding food employees to wash their hands were missing at the handsinks located at the dish machine and food prep areas.
Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.

3-501.16(A)(2)(a) Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: grilled chicken, meat loaf.
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Meat loaf discarded, grilled chicken-processing to be re-evaluated and modified accordingly.

7-102.11 Corrected During Inspection Critical Repeat Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottles containing of chemical solutions were found without labels, at the bar.
Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

7-201.11(B) Corrected During Inspection Critical Repeat Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items, at the bar.
All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.



Comments:

This was a Risk Factor Assessment Inspection. The inspection focused on foodborne illness risk factors and public health interventions. Food contact surfaces were noted to be very clean. Nonfood contact surfaces were also noted to be clean. The temperature of hot water at all sinks was within approved limits. There was no visible evidence of pest presence on premises noted during this inspection. The grease trap is being cleaned monthly by a commercial liquid waste maintenance company. The last clean-up date was October 27, 2011 according to the available service invoice. However, it was noted that a new hot water heater was installed without notifying our office as required. However, the hot water heater appears to be adequate for present use. Information of the new hot water heater was as follow: Make Name: State Ultra Force Model #: SUF100250NEA 100 Input: 250,000BTU Recovery Rate:287.86 gph The certified food manager was advised today to train food employees to cut up whole grilled chicken for faster cooling. Also, food employees should be trained to portioned the grilled chicken and place in bags only after it has been cooled to 41F or lower for proper cold holding to prevent harmful bacterial growth, The low temperature dish washing machine has not been changed and was observed to be operating properly. Chlorine concentration was noted to be 50 ppm at the dish machine during this inspection. I also discussed a reported fire incidence that took place in the kitchen recently. Observed during the inspection noted that the problem was resolved as was indicated by the manager during on a telephone inquiry prior to this visit.

Glory Days Grill - Inspection Report

Inspection Information:

Facility Type: Full Service Restaurant
Inspection type: Risk Factor Assessment
Inspection date: October 31, 2011
Number of critical violations: 4
Number of non-critical violations: 3

Definition of critical and non critical violations

Violations:

A summary of the violations found during the inspection are listed below.

Code Observation / Corrective Action

2-201.11(A)(1)-(5) Critical Repeat Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of the preavious inspection, the Health Department provided and reviewed handouts and resource information to be used by the person-in-charge to develop a complete employee health policy.

A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "The Big Five Foodborne Illnesses Information Sheet" handout); and 2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see "Employee Health Agreement" handout); and 3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see "Employee Illness Decision Guide for PIC/CFM" handout). The information provided at the time of the last inspection will help you develop and implement this policy. Handouts are available in the following languages: English, Chinese (traditional), Korean, Spanish, Thai, and Vietnamese. If you have any questions about your employee health policy, please contact your area inspector or contact the Health Department at 703-246-2444, TTY 703-591-6435.

5-205.11(B) Corrected During Inspection Observed the handsink at the bar being used for ice dumping.

Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.

5-205.11(A) Corrected During Inspection The handwashing facility located at the dish washing machine area was blocked, preventing access by employees for easy handwashing.

A hand washing sink shall be maintained so that it is accessible at all times for employee use.

6-301.14 Observed that sign or poster that notifies food employees to wash their hands were not provided at all handwashing sinks used by food employees. Signage /Posters reminding food employees to wash their hands were missing at the handsinks located at the dish machine and food prep areas.

Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.

3-501.16(A)(2)(a) Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: grilled chicken, meat loaf.

Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under
3-501.19 to limit bacteria growth. Meat loaf discarded, grilled chicken-processing to be re-evaluated and modified accordingly.

7-102.11 Corrected During Inspection Critical Repeat Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottles containing of chemical solutions were found without labels, at the bar.

Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

7-201.11(B) Corrected During Inspection Critical Repeat Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items, at the bar.

All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

Comments:

This was a Risk Factor Assessment Inspection. The inspection focused on foodborne illness risk factors and public health interventions. Food contact surfaces were noted to be very clean. Nonfood contact surfaces were also noted to be clean. The temperature of hot water at all sinks was within approved limits. There was no visible evidence of pest presence on premises noted during this inspection. The grease trap is being cleaned monthly by a commercial liquid waste maintenance company. The last clean-up date was October 27, 2011 according to the available service invoice. However, it was noted that a new hot water heater was installed without notifying our office as required. However, the hot water heater appears to be adequate for present use. Information of the new hot water heater was as follow: Make Name: State Ultra Force Model #: SUF100250NEA 100 Input: 250,000BTU Recovery Rate:287.86 gph The certified food manager was advised today to train food employees to cut up whole grilled chicken for faster cooling. Also, food employees should be trained to portioned the grilled chicken and place in bags only after it has been cooled to 41F or lower for proper cold holding to prevent harmful bacterial growth, The low temperature dish washing machine has not been changed and was observed to be operating properly. Chlorine concentration was noted to be 50 ppm at the dish machine during this inspection. I also discussed a reported fire incidence that took place in the kitchen recently. Observed during the inspection noted that the problem was resolved as was indicated by the manager during on a telephone inquiry prior to this visit.

thanks for the legit reports, you too

@O.P. if you cant get to work on time, you dont deserve to have the job, capeesh?

What that "inspection report" really means...
-------------------------------------------------------

2-201.11(A)(1)-(5) Critical Repeat Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete.

Whoever the manager was didn't know all of the various types & symptoms of food poisoning by memory OR they didn't have a written policy on display telling people they can't come to work if they have a fever etc.

It's all pretty common fucking sense & expecting someone to rattle it all of by memory is silly.



5-205.11(B) Observed the handsink at the bar being used for ice dumping.


Ohhhh... someone dumped some ice in the sink. Unless you dumped someone's ice from their drink in the sink and then picked it up and played with it, there would be no potential cross-contamination. It's obviously not good procedure, but hardly a threat either.


5-205.11(A) Corrected During Inspection The handwashing facility located at the dish washing machine area was blocked, preventing access by employees for easy handwashing.

Somebody had something temporarily in front of the handwashing sink when the inspector came in. Whatever it was is obviously easily movable because it was corrected immediately. Do you really need to write someone up for having the mop bucket temporarily in front of the sink?

6-301.14 Observed that sign or poster that notifies food employees to wash their hands were not provided at all handwashing sinks used by food employees.

Big fucking deal. Those signs on the walls mean absolutely nothing. 10 minutes after they are put up, everyone subconsciously ignores them. Our brains are inundated with advertising to the point where anything like that is summarily ignored quick quickly.

but it's an easy gig on a restaurant to make it look like you're doing something.



3-501.16(A)(2)(a) Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: grilled chicken, meat loaf.

They were probably prepping for lunch rush & cooked some chicken to be used for salads or pastas later and the inspector came in before it was cooled all the way down.

Dumb ass gig considering the cooked chicken would have to sit out for hours and hours and hours before even being a concern and even then, would probably be fine.


7-102.11 Corrected During Inspection Critical Repeat Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottles containing of chemical solutions were found without labels, at the bar.

They had a bottle of Windex behind the bar without a label on it.



7-201.11(B) Corrected During Inspection Critical Repeat Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items, at the bar.

They probably had a box behind the bar with some windex, sanitizer, etc to keep the bar clean. The health dept acts like you need to keep this stuff in a completely different room than your food or else it will get contaminated.


The health department has two habits:

- Coming in right before or during lunch rush and trying to hammer you on food holding temps when you're in the middle of making a dish, like salmonella is going to magically sprout in the 10 minutes between a cook starting to cook your food and someone eating it.

- Picking "pet" issues and hammering people on them, mostly as an educational thing. The handwashing sink stuff & the cleaning solutions stuff sounds like their pet peeve for that round of inspections as it was a common report. The health policy thing they've been harping on for at least 6 months.

If the general public doesn't understand how to read these reports, every restaurant would seem terrible. Most of it is borderline job security.

The key things to look for are:

Coolers holding proper temps
Food prep areas are clean
No cross-contamination between raw & ready to eat foods
No sewage or waste issues
Dishwashing sinks and/or equipment at proper sanitizing temps
No pest infestation

Other than that, don't freak out about the whole "4 critical" thing. Critical to a health food inspector is 10x safer than your average cookout.

Every, I repeat EVERY, restaurant has roaches and rodents. Just a question of how bad.

If the public could see restaurant kitchens, they would never eat out. Most restaurant kitchens would gag a maggot.

orkin man Wrote:
-------------------------------------------------------
> Every, I repeat EVERY, restaurant has roaches and
> rodents. Just a question of how bad.
>
> If the public could see restaurant kitchens, they
> would never eat out. Most restaurant kitchens
> would gag a maggot.


This.

Those DOH reports are pretty squeaky clean. I've seen reports that would make you want to stop eating forever. Glory Days is OK; they could use a better beer list, and they could use a LOT less salt in their food, but they're OK.

@laaaughing - all I know is that I could use more crap dip :)
@JB - no, that :)
@orkin - maybe at where you eat, yo..............
@duh - thanks for the school. yeah, didnt seem like any of that crap said was too serious. Still I'm happy that it's all noted. Keeps the industry on it's toes and makes things generally Kosher as a whole, y'know?

I can speak for Fat Tuesdays at University Mall. I used to work at the Gymboree above that restaurant and would see roaches the size of the palm of my hand running through Gymboree.

orkin man Wrote:
-------------------------------------------------------
> Every, I repeat EVERY, restaurant has roaches and
> rodents. Just a question of how bad.
>
> If the public could see restaurant kitchens, they
> would never eat out. Most restaurant kitchens
> would gag a maggot.


He is right. Every single restaurant has roaches. The responsible restaurants less so because they have better cleaning practices and regular professional pest control whether there is a problem or not and use industrial grade pesticides.
The reason every restaurant has roaches is because many of them have massive food preparation on a daily basis which inevitably soils surfaces with bits of starchy food that roaches love. This is what makes for a VERY attractive breeding ground for roaches, specificly the german cockroach.

I can't believe my favorites do.....Sweetwater, Mikes, Arties.

orkin man Wrote:
-------------------------------------------------------
> Every, I repeat EVERY, restaurant has roaches and
> rodents. Just a question of how bad.
>
> If the public could see restaurant kitchens, they
> would never eat out. Most restaurant kitchens
> would gag a maggot.

Actually, we can see restaurant kitchens, courtesy of Restaurant Impossible and Kitchen Nightmares. I just assumed that the gut churning filth was specific to troubled restaurants hanging on by a thread. Maybe not.

that's just funny cause I've worked in a cpl of them and I've never seen a roach in a professional setting in my life..........................but that's just been my experience.

Roaches are only present in places that don't take their menu/ or inventory seriously. Great food = no bugs. Twenty years in the food biz, I can tell you that a place that enjoys sharing their great food would never have a bug problem, they would ensure a reputable extermination company would take care of any problems.
Sure, problems pick up during certain seasons, but you eliminate as soon as possible. In this day and age, if you see bugs at your local restaurant they are cheaping out on pest control, and don't care about their product. Don't eat there anymore because it's only gonna get worse.

"Ohhhh... someone dumped some ice in the sink. Unless you dumped someone's ice from their drink in the sink and then picked it up and played with it, there would be no potential cross-contamination. It's obviously not good procedure, but hardly a threat either"


how often do the buckets used for ice get cleaned? I'll assume the buckets used for dumping ice are same used for putting ice in the freezer(or whatever its called) that provides the ice for drinks?


i'm tired of getting the shits after eating or drinking at a bar

The galloping gormand Wrote:
-------------------------------------------------------
> "Ohhhh... someone dumped some ice in the sink.
> Unless you dumped someone's ice from their drink
> in the sink and then picked it up and played with
> it, there would be no potential
> cross-contamination. It's obviously not good
> procedure, but hardly a threat either"
>
>
> how often do the buckets used for ice get cleaned?
> I'll assume the buckets used for dumping ice are
> same used for putting ice in the freezer(or
> whatever its called) that provides the ice for
> drinks?
>
>
> i'm tired of getting the shits after eating or
> drinking at a bar


Actually, for anything that would be going into a glass, most bars use co-located, under-counter ice makers right there in the bar that dump ice directly into a hopper attached to the ice maker itself. So the ice is sanitary.

They might fill up the undercounter coolers that hold bottles with ice from a bucket, but that wouldn't typically include ice for drinking.

In rare cases you would have someone transporting ice for drinking glasses across the bar in buckets, but the buckets would be cleaned and sanitized as often as any other food service area (plates, glasses etc).

Most importantly, consider this:

There are two ways to stop bateria from spreading in food prep, heat and cold. Bacteria needs a certain "window" of temps to thrive (41-165 degrees farenheit or something like that). This is why you have to heat food up to that temp, to kill any existing bacteria, and why you have to ensure holding temps are below 41 degrees, to make sure bacteria can not survive/spread.

Ice is well below 41 degrees so the spread of any food-borne type illness via ice would be a reach. If there's something in a kitchen/restaraunt in the US strong enough to give you food poisoning from the ICE, I can almost guarantee you got it from something else first (a plate, the actual food etc).

The top 4 ways food poisoning spreads would probably be:

1. contamination from the producer/manufacturer (ie when we had all those outbreaks from contaminated tomatos or jalapenos). This is primarily related to foods that aren't cooked, but eaten raw, which is why you find this popping up in fruits & veggies more than in meats etc. Washing produce can help remove surface level contaminates, like pesticides, but is not guaranteed to remove food borne pathogens.

You can also get contaminated meats from distributors who let it sit out too long, but this is pretty rare, all things considered.

At least the last 4 or 5 big nationwide outbreaks were related to the produce part of this.

2. Cross Contamination in food prep areas. You cook your chicken to 165 to kill off any potential bacteria. You cold-hold everything to below 41 degrees to prevent bacteria growth, but what about your food prep area? In a poorly managed kitchen you could have someone cut up some raw chicken breast on a cutting board, barely rinse it off, and then an hour later (after the remains of that raw chicken has been stewing on that cutting board for an hour) you have someone else throw a head of lettuce on the board to cut it up for sandwiches.

Bingo - Cross contamination. This is the #1 cause of restaraunt caused food poisoning. There are entire lines of products made that are color coded to keep people from accidentally using a knife or a cutting board or a measuring cup used for raw foods for a ready-to-eat food. Well managed kitchens ensure this seperation.

3. Food prep employees being sick and/or not washing their hands. While this is an issue, you have to remember most food will be cooked to a point of killing most cross contamination that happens like this, or in the case of things like salads, they are chilled to the point of being inhospitable to bacteria so while this would SEEM like a pretty likely cause, it really doesn't pan out as much as you'd think. Plus, you're not talking about a worker passing food poisoning via a cold.


3. Dishes/cups/silverware not properly sanitized. The risk for FOOD POISONING specifically on this is pretty low, but it can happen, but it's a stretch.

@duhhhh & Huntington: - LoLz............aint rocket science, right? :)
@galloping - where have you been to where they serve the ice separately in a bucket? I dont recall ever seeing that in my lifetime, so I'm just wondering.........................

It never ceases to amaze me how quickly 1 question can totally take on a life of it's own.

I work for Glory Days Grill and oversee Burke as one of the restaurants in my area. Let me start by answering the original question. We do not and in the 7+ years that I have been with company have never had a roach infestation. that being said, almost a year ago we did have a sighting in our office at that restaurant and immediately got our pest service out to perfrom an immediate service to insure this did not become a bigger issue. In all of our restaurants we pro-actively treat for pests (insects, rodent, etc.) every month. We take sanitation, cleanliness and food safety very seriously.

Next, reagarding hte posted Health inspection from October 2011. These issues were all corrected on the spot, and a big thank you "duhhh" for breaking down what these violations really mean. Also, please note that there was no mention of roaches or any other infestation in the Health Inspection.

@ Glory Days Grill - Well played. Simple enough. Ill also wager that virtually all of your employees eat shift meals and come in with Family on their days off. That speaks volumes about the quality and sanitation. Also, I would like to personally thank whoever created your hot wings w/ jalapenos.

I was at the Burke Glory Days recently and witnessed pests as well as rodents sitting at the bar. Instead of exterminating the creatures, the staff was serving them beer and other spirits.

Glory Days Grill:

Thanks for the logical response; appreciated.

Now, about upgrading that draft beer list . . .

I have seen vomit and other unsanitary items in the ladies room of the Burke Glory Days Grill. My dad has also seen roaches up on their bar, too. The Glory Days Grill at Burke is a very nasty and dirty place. The servers there are very rude to customers, too. My mom, dad, and my two brothers were waited on by some guy named Derrick and he was so gross, nasty, rude, so much so we were just shocked. Derrick looked like he hadn't taken a bath in months, so you can see how the Burke Glory Days Grill is going downhill. Save yourself the time and trouble and don't go there. I'm sure it will be closing sometime soon for health violations!

JBass Wrote:
-------------------------------------------------------
> I would like to
> personally thank whoever created your hot wings w/
> jalapenos.

Love those wings. Wish I could get some at Nationals Park.

Be careful at Mikes American Grill in Springfield. Got the Prime Rib there last Sunday. Couldn't finish it all, so they boxed it up for me to take home. When the waitress gave me the box, I checked to make sure the potatoes were there. That's when I saw half of a roach embedded in the side of the prime rib. Don't want to think about where the other half was. Damn near threw up on the table! Called the manager over and showed the roach. Took care of the bill and drinks for the entire table ($150) and tried to give us a $100 gift card for next time. Refused! Will never eat there again. Spent the day trying not to threw up!

Glory Days troll taking a shot at Mike's. The restroom sinks at Mike's are cleaner than the dining tables at Glarey Dregs. Bored families in Burke line up by the dozens and actually wait to eat at the feed bag that is known Glazy Days.

Roaches might be half the problem at Glory Days in Burke! I know of a dude that used to work there and he told me that almost the entire staff smokes pot and they are quite often high on drugs while they work there, too! Also, he told me that one of the servers there, who lives close to Glory Days in Burke, is a major supplier of pot and other drugs to the people who work there. It's really sad to see Glory Days in Burke going down the tubes, with all of their people doing drugs, and all the problems they have with servers, it used to be a really good place, but it's not any more. I know of a lot of people who used to go to Glory Days in Burke, but they don't go there any more, mainly because of all the drugged out servers. Oh, also, and this cracks me up, they've got managers and servers cursing right out in public if they've got a problem with something, too. If you're by the kitchen when they're busy, you can hear loud cursing going on all the time from someone back there. How professional is that? No wonder their servers have to do drugs to work there. My friend who used to work there says it's pretty bad at the Glory Days in Burke. My guess is that the Fairfax County Police will one day raid Glory Days in Burke for a drug bust and they'll have to shut the place down. The main problem with Glory Days in Burke, and I know this from when I go there, is that none of the servers seem to like their job, or they don't care about good customer service. Like I said, this used to be a good place, at one time. Not anymore! Avoid going to the Glory Days in Burke if you can! Oh, and my friend confirms what Tammy said about Derrick. He told me that he's the guy doing and selling pot to all the servers at Glory Days in Burke. The management there doesn't care. You can really tell.

@Ronnie, Mike's & Tammy.
Attachments:

I used to go to Glory Days Grill, but I haven't been in a long time because of the bad food, bad service and just how bad me and my friends were treated at their Fairfax location. I don't know about their other locations but I do agree with the thought that Glory Days Grill is one of those old chains that has seen its better days. There are a lot of chains like Glory Days Grill going out of business and with how bad they are I wouldn't be surprised to see all of them close sometime soon.

It's laughable with all the comments about how people think they saw roaches at Glory Days Grill, or any restaurant.

Restaurants are magnets for roaches and if Glory Days Grill had them I'm sure that they took quick action to get rid of them as most establishments of their size would do any day of the week.

I would also bet that any guest might see a roach or a rodent at any number of fine dining establishments because it unfortunately happens all the time.

I can't testify to all the comments about the bad food and bad customer service that people are complaining about regarding Glory Days Grill, but I will say that it is very highly unlikely that any of their locations has an ongoing roach problem. Most restaurants in our area are quick to act at calling pest control as soon as they see roaches, mice or rats.

I go to the Glory Days Grill in Burke quite a bit and I've never seen roaches, bugs, or rodents in there ever.

As far as the comments about Glory Days Grill having bad service and bad food, I haven't seen it. Every time I've been at their Burke location, I've had good service and good food, but then again, I also always sit at the bar, which is a fun place to chill, talk to friends, and watch games.

Their servers at Glory Days Grill aren't sketchier than any other restaurant. The servers there all might be a bit strange and sketchy, but that's just how Burke is. Deal with it people! All restaurants have sketchy servers nowadays anyways. It's just how our society is evolving, or devolving.

If I ever see a roach crawl up on the bar at Glory Days Grill, I'm going to squish it with my beer bottle and order another cold one!

Our family stopped eating at the Burke location for awhile and decided to try it again. If anything, the food quality has improved in the last six months.

I quit going to Glory Days Grill a long time ago because their food sucks. You can get better food at McDonald's and that is saying something!

If Glory Days Grill has roaches I ain't never seen any when I was in there. But I don't go to their Burke place no more and my stomach thanks me for it every day.

The Glory Days Grill in Burke was for four 'critical violations' during a health inspection on June 29, 2012:

Fairfax Health District
Glory Days Grill - Inspection Report
Inspection Information:

Facility Type: Full Service Restaurant
Inspection type: Risk Factor Assessment
Inspection date: June 29, 2012
Number of critical violations: 4
Number of non-critical violations: 1
Definition of critical and non critical violations

Violations:

A summary of the violations found during the inspection are listed below.
Code Observation / Corrective Action
2-201.11(A)(1)-(5) Critical Repeat Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy."
A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout); and 2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see "Employee Illness Reporting Agreement" handout); and 3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see "Employee Illness Decision Guide for PIC/CFM" handout). The information provided at the time of this inspection will help you develop and implement this policy. Handouts are available in the following languages: English, Arabic, Chinese (traditional), Farsi, Hindi, Korean, Spanish, Thai, Urdu and Vietnamese. If you have any questions about your employee health policy, please contact your area inspector or contact the Health Department at 703-246-2444, TTY 703-591-6435. NOTE: OBSERVED THAT FACILITY HAD A SIGN POSTED ON THE OFFICE DOOR AT THE END OF COOKLINE WITH TWO OF THE THREE REPORTING REQUIREMENTS INCLUDED.

6-301.14 Corrected During Inspection Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at handwashing sink used by food employees at the end of the cookline near the office.
Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.

4-702.11 Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: -----dishes ran through the dishmachine due to the chlorine sanitizer concentration being under 50 ppm.
All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. THREE COMPARTMENT SINK SET-UP.

4-501.114(A) Critical The low temperature, chemical warewashing machine was observed with a sanitizing rinse of less than 50ppm.
Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and sanitize food-contact surfaces.

3-501.16(A)(2)(a) Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) Items in True 1DR upright cooler-----cooked chicken at 45F, crab dip at 44F, 2) Items in Beverage Air 3DR prep cooler------corn/mango/cut tomato salsa at 46F, cooked fettucini at 51F, american cheese at 47F, shredded cheese mix at 44F.
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ITEMS MOVED TO WALKIN COOLER THAN MAINTAINS 41F AND BELOW.

This could be a TV show, it's got drugs, alcohol, and according to the Junkies/Criminal thread there is even sex with farm animals.

From the Current Known Junkies/Criminals thread -

"WOW! LOL Too funny! I know the guy in Burke at Glory Days Grill that everyone is saying he's always stoned and and selling drugs! He's Derek Mohler! And it's not like it's a news flash! EVERYONE who knows Derek knows he's always high and on something. Derek's a hardcore addict who can't get off of drugs.

I don't know if Derek is a criminal though yet. I don't think that he's ever been caught selling drugs at Glory Days and I guess he'll have to get busted by Fairfax County Police to truly make this list, right?

I know of many people, mostly girls, who also know Derek and absolutely refuse to sit in his section at Glory Days. The guy is a flat out freak.

The word's out in Burke that the only reason that Derek has a job at Glory Days is because he's got pictures of the owner, Jim Rafferty, having sex with farm animals! LOL"

Wow, this has gone from talking about roaches at the Burke Glory Days Grill, to how bad their food and service is, to outing a dude, Derek, for being stoned and selling drugs there.

I'm more concerned if Burke Glory Days Grill has roaches, than if Derek is working for them blazing stoned and also selling drugs at their restaurant.

Maybe Derek has medical reasons for having to smoke pot on the job.

This whole thread about Glory Days Grill is ridiculous!

Nobody goes to Glory Days Grill anymore!

i agree that nobody goes to glory days grill to eat, maybe just to drink, but not to eat.

i used to go a long time ago with my family when i was a kid, but nobody i know ever goes to glory days grill. their food is pretty lame, all processed, full of fat and sodium. the food at glory days grill will bring you closer to death each time you eat their food, so that's why everyone has wised up and saved their lives by not eating there anymore.

glory days grill is an old chain of restaurants that will probably go out of business very soon, but not soon enough.

nobody goes to glory days in burke to eat.

the place is so lame.

just buy ur dope from derek and leave the place.

peace.

The one in Burke will stay in business. Burke has lots of middle and upper middle income households. Lots of banks, but not enough restaurants to choose from. BTW Taco Bell, McDonalds and other fast food places dont count.

this guy keeps posting shit about glory days in burke.

look retard they fired you move on stop posting shit about glory days and drug dealers.

You're a loser and nobody reads this site with a larger IQ than 11 carry on

Roaches aren't the only problem that they've got at the Burke Glory Days.

When you walk in the place it smells like a combination of piss and vomit.

Did they have any sewage overflow there lately?

Gas Masks In Burke Wrote:
-------------------------------------------------------
> Roaches aren't the only problem that they've got
> at the Burke Glory Days.
>
> When you walk in the place it smells like a
> combination of piss and vomit.
>
> Did they have any sewage overflow there lately?


Smells fine since we fired your dumb drunk ass.

Hey you screaming faggot basket case retard.

Keep bending over to blow yourself while you get fucked up the ass at the Burke Glory Days Grill, okay?

I have never worked in that shit hole, and never will.

All I was saying was that roaches in the place can't be the only problem, since it smells like the sewer overflowed in there.

You're probably one of the reasons that place is going in the sewer anyways.

We went there last week. It sucked. Burger cold and the cheese wasn't melted. And our server smelled like marijuana. He was too busy playing around with his co workers to even check on us. Just a bad experience. Might go back for the free wings if Caps Play well though.

Hi Stacy. lol

I've heard from really good sources that the Burke Glory Days Grill still has a very heavy roach infestation in their kitchen.

Is this true?

Does anyone know?
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Roaches are like chucks that dont tip, every restaurant has them.

Oh, I know every restaurant has roaches, but a guy that I know who works over there said that they've got a HUGE roach infestation, very massive, that they've been trying to fight for a long time.

Some times roaches get into the walls or under tile and they're just hard to get rid of completely.

When my friend told me about it, he said after he saw how many roaches were in the kitchen that he just quit eating there. He works there, but he won't ever eat at Glory Days at all now.
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STACY HUNSBERGER IS THE ROACH!

Come on all of you slope head Burke Glory Days Grill coke whore servers!

We know that you dumb bleeding cunts can rip into each other a lot more shittier than this!

"STACY HUNSBERGER IS THE ROACH!" <---- How fucking lame is that shit? LOL

Maybe, just maybe, with the fact that you rode the short bus to school, and also that you don't have any fucking education, and you're working at the Burke Glory Days Grill, that's definitely a reason that none of you are brighter than a 2 watt bulb!

If you're going to stir up the shit at work, fucking stir it up and get fucking ugly and nasty here! LOL
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Oh Stacy, you are still going? lol

Come on you Burke Glory Days Grill coke whore bitch servers!

You bleeding cunts can't do better than "Oh Stacy, you are still going? lol"

You dumb ass servers don't have the fucking intelligence to jump in and stir up some dirty shit about what's going on behind the scenes at the Burke Glory Days Grill?

FFXU thread readers want some dirty, nasty, vile and personal shit about each other, okay?

You Burke Glory Days Grill coke whore bitch servers got to step it up! LOL
Attachments:

whats up with all the shit bout how fucked up glory days is. glory days has roaches so what. i dont give a fuck. prolly most restaurants gots roaches. just cause people say they seen roaches in the kitchen dont meen nuthin cause i think all restaurant got lots of roaches. i just dont wanna have the roaches get all up in my food and shit.

Last time I went there a roach crawled across our table. Haven't been back since.

I had a friend who used to work at the Glory Days in Burke and she told me that they had lots of problems in the kitchen with roaches. She told me that they had people come in to spray to try to kill them but the infestation was so bad that they just had no choice but to put up with it and they kept spraying. She said roaches were just all over the place in the kitchen. Glory Days has been cited, many times, by the Fairfax County Health Department for roach infestation, so they probably still have problems with them in their kitchen. The roaches, no doubt, are probably coming from another part of the shopping center and have infested the kitchen at Glory Days in Burke pretty strong.

I was at Glory Days today for a few beers and I saw a really huge roach near the bar. Where there is one roach means that they probably have a lot of roaches there.

Glory Days Grill in Burke is totally infested with roaches. Glory Days can't get rid of them. It's so bad that roaches are all over the dining room as they come out of the kitchen.

i travel all over ffx county and dine at various places. roaches have probably been a part of my diet for a long time after reading the threads on this topic. i actually always suspected as much but sometimes ignorance is bliss. i just swept my suspicions under the carpet. no more glory days for me at any location. also no other sports bar type restaurants. what is really appauling though is that a number of waitresses have invited me to after hours cocaine sniffing parties at some of these eating establishments. glory days in burke is one of them. i guess because i have long hair they think i take drugs. i was always hoping one of these cuties actually fancied me. i sure fancied them until they snorted that crap and then started grabbing between my legs in front of everyone. once at the pub in a town past tyson's corner(mclean i think) in the giant shopping center, this babe was really getting cozy with me during regular business hours and then this guy came up and introduced himself as her boyfreind. he made some lines of cocaine on the table and tried to force me to snort some. when i refused the woman went up to another guy and started getting all touchy feely. i suppose they have some sort cocaine business scam at the mclean pub where they use a pretty girl to get people ensnared into snorting because they feel guilty for getting aquainted when her boyfriend shows up. i heard people can become instantly addicted so then they buy it.

dieing breed Wrote:
-------------------------------------------------------
> i travel all over ffx county and dine at various
> places. roaches have probably been a part of my
> diet for a long time after reading the threads on
> this topic. i actually always suspected as much
> but sometimes ignorance is bliss. i just swept my
> suspicions under the carpet. no more glory days
> for me at any location. also no other sports bar
> type restaurants. what is really appauling though
> is that a number of waitresses have invited me to
> after hours cocaine sniffing parties at some of
> these eating establishments. glory days in burke
> is one of them. i guess because i have long hair
> they think i take drugs. i was always hoping one
> of these cuties actually fancied me. i sure
> fancied them until they snorted that crap and then
> started grabbing between my legs in front of
> everyone. once at the pub in a town past tyson's
> corner(mclean i think) in the giant shopping
> center, this babe was really getting cozy with me
> during regular business hours and then this guy
> came up and introduced himself as her boyfreind.
> he made some lines of cocaine on the table and
> tried to force me to snort some. when i refused
> the woman went up to another guy and started
> getting all touchy feely. i suppose they have some
> sort cocaine business scam at the mclean pub where
> they use a pretty girl to get people ensnared into
> snorting because they feel guilty for getting
> aquainted when her boyfriend shows up. i heard
> people can become instantly addicted so then they
> buy it.

Get a life dieing breed

Glory Days Grill has a problem with both roaches and drugs at their Burke location.

And, Glory Days Grill doesn't give a shit about it.

They've got Derek Mohler working in Burke because he supplies drugs to Jim Rafferty and everyone else at Glory Days.

But Glory Days Grill in Burke is absolutely infested with roaches. Glory Days can't get rid of them and the roaches are all over the restaurant.

How post is the OP going to start to go after Glory Days. I am not sure why they have not sued you yet. I have ate here many time and have not seen any roaches. I have also not been invited to any drug parties. I enjoy the food, I will say their price are not as good as the once were.

glory days has shitty food probably because of all the roaches that they have in their kitchen.

i'll take your advice and get a life QT. no more roaches at glory days and other sports bar restaurants where most of the employees take cocaine. i guess i got a little lazy after my wife passed on- i'll just start cooking again.

come on now Wrote:
-------------------------------------------------------
> How post is the OP going to start to go after
> Glory Days. I am not sure why they have not sued
> you yet.

They have not sued because any legal action would be expensive, time consuming, and ultimately futile.

And all have failed in any attempt to bring about a lawsuit from postings on Fairfax Underground. The biggest part of the problem is that no one can actually prove that any individual actually keyed in any of the posts, thus, a huge problem for anyone pissed off about getting ragged over the coals on FFXU. Besides, a lawsuit would also expose problems on both sides as there quite often is evidence to substantiate part of the noted accusations on FFXU, as well. In the case of Glory Days Grill, and Derek Mohler, both are apparently doing quite well, as, if anything, threads like these have probably helped to promote their brand, and in Derek's case, might have helped him sell more drugs than ever before. (Hey, I had to throw that joke in for a laugh.) LOL

I read somewhere that they have a waiter that sells pot! Any truth to this??

Yes, it is apparently very true. Both my son and daughter go to Lake Braddock and they have each separately told me of a server at Glory Days named Derek who sells drugs to other students. This has been going on for quite some time now and I am very surprised that the Fairfax County Police have not arrested the individual, nor shut down Glory Days as well. As a concerned mother, I have forbid my children from going to Glory Days and I know a lot of other Lake Braddock mothers and fathers who have also done the very same thing and are boycotting Glory Days. Glory Days needs to know that we do not appreciate them having a drug pusher working in their restaurant. We used to be very frequent regulars at Glory Days too, but not after what we've heard about the drug dealer named Derek that has been working there. And Derek has no shame in selling drugs to students at Lake Braddock either. It is so well known at Lake Braddock that Glory Days is a place to both eat and get drugs from Derek. To answer your question it is apparent from what many people are talking about in Burke that Derek sells pot both at Glory Days and out of his home.

I think all this negative publicity has backfired. both der..moh... and glo.. d... appear to be doing very well. i drove by last night and the parking lot was packed.

Glory Days Grill is making mint off of all this free publicity about roaches, drugs, Derek Mohler, etc. Whoever came up with their crazy marketing scheme should get a raise! It's brilliant!

Wow, somebody's got a huge boner, and wants to fuck Glory Days AND this Derek guy. It's pretty freaking obvious when every other post is just putting Glory Days/Derek/Roaches/drugs together.

Fortunately for Glory Days, they're still making huge coin, the place is packed, and the food's OK for bar food. They could use a better beer list.

Derek? Who cares?

I personally stopped eating there because of the painful shits their boneless wings give me. Very painful :(

Whoever thought of all this shit on Fairfax Underground, with putting Glory Days on so many threads should get a big fucking promotion! All of the Glory Days that I have been to have been just jammed packed with people eating and drinking and having good times. Is Glory Days perfect? Hell no, but what restaurant is? And I don't know if Derek Mohler is a real person or not, and I doubt that Glory Days could have roaches crawling all over their restaurants, but their name keeps on getting mentioned and that has to help them out with publicity.

I've been going to Glory Days a lot for years and I've only seen a few roaches there.

Every restaurant has roaches!

http://www.youtube.com/watch?v=G8EUaRsEIWA

um, maybe every restaurant YOU'VE ever been too............

Mohammed Ali will knock out the roaches at Glory Days! lol

http://www.youtube.com/watch?v=JOwaac4_A-4

roaches at Glory Days LoLz

pic unrelated
Attachments:

Yea, pot 'roaches' are the only kind of roaches at Glory Days.

Everybody who works at Glory Days has roaches on them and they smoke them every day! lol

Glory Days in Burke has had a huge roach problem for years.

They can't get rid of the roaches in the kitchen.

I saw a roach on the bar at the Burke Glory Days this afternoon. It was huge and no one working there tried to kill it. One server said it was "tooooooo gross" for her to try to kill it.

I'm glad I don't eat at Glory Days. I only drink bottled beer when I'm there.
Attachments:

Pot Roaches Wrote:
-------------------------------------------------------
> Yea, pot 'roaches' are the only kind of roaches at
> Glory Days.
>
> Everybody who works at Glory Days has roaches on
> them and they smoke them every day! lol


Wow! Good one! So clever!

Roaches would never ever think of infesting the kitchen of the Burke Glory Days so that they would continuously get written up for flagrant violations from the Fairfax County Health Department.

Now that would NEVER ever happen!

Glory Days would never have any roaches do that!

Check out this link: http://www.city-data.com/va-restaurants/Glory-Days-Grill3.html

I likes to get roaches in my salads at Glory Days Grill.

They pop when I crunch into them at Glory Days.

The best place to watch your favorite teams is at Glory Days Grill where you can get delicious mouth-watering food!

We'll see you at Glory Days Grill sometime soon!

http://www.glorydaysgrill.com/

Glory Days has a shit load of roaches in their kitchen.

So what?

It's no big deal!

Who gives a fuck?

who cares about the cock roaches I just go there to see the coke whores and derek mohler to get sheesh like weed

I go to see Stacy Muffburger...oh wait, she got FIRED. LOL

Seriously! Who the fuck is Stacy Hamburger?

Will some fucking numb nuts bastard explain who the fuck she is?

I stepped on a big fat roach last night at the Burke Glory Days. It popped when I stepped on it.