Town Center City Club (01-1911), 222 Central Park Avenue #230, Virginia Beach, VA 23462 - Other Food Service inspection findings and violations

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Business Info

Restaurant: Town Center City Club (01-1911)
Address: 222 Central Park Avenue #230, Virginia Beach, VA 23462
Type: Other Food Service
Phone: 757 490-8317
Total inspections: 8
Last inspection: 01/20/2016
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Inspection findings

Inspection date

Type
Restaurant in very good sanitary condition!
  • Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
    Observation: Inadequate record keeping system of shellfish tags.
    Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
  • Warewashing Machines, Sanitizer Level Indicator (repeated violation)
    Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
    Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The nonfood contact surface of the dishmachine 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.
01/20/2016Routine
Restaurant in very good sanitary condition!
  • Utensils - In-Use - Between-Use Storage
    Observation: In-use utensils improperly stored between use. (ice scoop)
    Correction: 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 135°F.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the refrigerated drawers.
    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.
  • Warewashing Machines, Sanitizer Level Indicator
    Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
    Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the top of dishmachine 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.
10/15/2015Routine
Establishment observed in very good sanitary condition. Good Norovirus awareness policy! Not operating to customers during inspection.
No violation noted during this evaluation.		02/11/2015Routine
Establishment operating in very good sanitary condition.
No violation noted during this evaluation.		08/05/2014Routine
Establishment observed in very good sanitary condition. Very knowledgeable chef!
No violation noted during this evaluation.		02/18/2014Routine
Restaurant observed in very good sanitary condition. Issued employee health report information.
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled food containers.
    Correction: 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.
10/29/2013Routine
Discussed prime rib cooking procedures. Good inspection
No violation noted during this evaluation.		06/27/2013Routine
Establishment observed in very good sanitary condition.
No violation noted during this evaluation.		03/26/2013Routine

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