Reber Thomas Dining Hall, 1971 University Boulevard, Lynchburg, VA 24502 - Private College Food Service inspection findings and violations

Business Info

Restaurant: Reber Thomas Dining Hall
Address: 1971 University Boulevard, Lynchburg, VA 24502
Type: Private College Food Service
Total inspections: 10
Last inspection: 02/03/2016

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Inspection findings	Inspection date	Type
NOTE: Please ensure the ice cream scoop holder's water dispenser is repaired and staff are actively, regularly monitoring this self-serve area.. Great improvements were seen with employee beverages having both a lid and straw and being stored in a manner to prevent the contamination of food or clean dishware - THANK YOU! Good job with employee hair restraints. Good job storing chemicals separate/below foods, dishware, and single-use items. Facility keeps food and equipment temperature logs. Great active managerial control. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Pasta salads (at the middle island) were found to be 46 degrees F. thus cold holding at improper temperatures Correction: Cold holding is 41 degrees F. or below. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below, only fill bowls 2/3 full, and/or put on ice. All these items will be served or discarded within 2 (two) hours. Equipment and Utensils, Air-Drying Required Observation: Several pans were found stacked while wet after cleaning and chemical sanitization at the three-compartment sink. Correction: 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. Please ensure there is an area large enough to allow dishes to fully air dry.	02/03/2016	Routine
All violations corrected from August 2015 inspection. Discussed using time as a public health control on certain cold holding items at Mongolian Grill. Great job on using effective cooling methods! No violation noted during this evaluation.	08/26/2015	Follow-up
Discussed all employee beverages needing to have both a lid and a straw (no water bottles with screw lids or coffee to-go containers). Good job date marking prepared food. Great job storing raw foods below ready-to-eat foods in coolers. Overall cooler knobs and handles were clean - Good job! Left TPHC (time as a public health control) handout and sample temperature log. Written records and temperature logs are required in regards to what foods are using time vs. temperature control. Reminder that when not in use, wipe rags should be stored in a bucket with sanitizer solution. Critical: Cooling* Observation: Cooked noodles (57 degrees F.) were noted not being adequately cooled to prevent the growth of harmful bacteria. Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. Cool uncovered, but protected from environmental contamination Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Some foods (blanched broccoli 60 degrees F., cooked pork 52 degrees F., shredded cheese 55 degrees F.) in the dining area of the facility were cold holding at improper temperatures Correction: This food was discarded today. Please ensure that TCS (time control for safety) foods being held cold are maintained at 41°F or below to inhibit the growth of harmful bacteria.	08/17/2015	Routine
NOTE: Facility keeps cooling, temperature, equipment, & sanitizer logs. Facility was clean & well organized. Good job date marking. Good separate storage of chemicals below/away from foods. Critical: Hands - When to Wash* (corrected on site) Observation: Employees preparing or serving food were observed putting on gloves without first washing their hands. Correction: Ensure employees wash their hands between working with raw & ready-to-eat foods, taking out the trash, before putting on gloves, or whenever hands may become contaminated. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: TCS ( time control for safety) foods were found being held above 41 degrees F. on serving lines and in a prep cooler. Pork loin 48 degrees F., quinoa & veggie dish 48 degrees F., veggies & bean dishes 46 degrees F. Correction: Cold holding is 41 degrees F. or below Please ice or ensure air is cold enough to keep foods 41 degrees F. or below. Ensure food is properly cooled prior to cold holding.	03/27/2015	Routine
Dish machine 194F Cooling Methods Observation: Proper cooling methods were not observed as large containers of shredded chicken and pasta were partially cooled then being held covered in large batches in coolers. Correction: Monitor the cooling of foods & ensure food is cooled to 70 degrees F. within two (2) hours. Cool quickly uncovered in small batches. Handwashing - Using a Handwashing Lavatory Observation: Handwash sinks should only be used for washing hands - Dishes were observed in hand sinks and food particles were observed in sink basin. Correction: Use hand wash sinks ONLY for cleaning hands & prep sinks for food & dish sinks ONLY for washing dishes.	09/18/2014	Follow-up
NOTE: Please ensure hand wash signs & paper towels are available at all hand wash sinks prior to opening. Permit will be available for pick up at the health department Friday morning 8/8/2014. No violation noted during this evaluation.	08/07/2014	Routine
Visited Reber today for a consult visit and to verify sink use. Remodeling is still under way at this time. No violation noted during this evaluation.	08/01/2014	Pre-Opening
NOTE: Facility keeps cooking, cooling, & cooler temperature logs. Good job storing chemicals separate from foods. Good job storing foods covered & in ways that prevent contamination (raw chicken away from ready-to-eat foods) in the walk-in cooler. Kitchen is well organized & hoods are well cleaned. Discussed washing hands prior to putting on gloves, when switching from working with raw to ready-to-eat, & whenever hands may become contaminated. Critical: Eating, Drinking, or Using Tobacco* Observation: Several employee beverages without lids or without straws were observed in various locations of the prep areas/the kitchen. Correction: Ensure employee beverages have both a lid & a straw and are stored in designated areas away from food to prevent contamination.	04/15/2014	Routine
No violations noted. Glove usage and handwashing observed. No violation noted during this evaluation.	11/21/2013	Routine
Thawing (corrected on site) Observation: Improper methods used to thaw Fish. Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process Handwashing Cleanser - Availability (corrected on site) Observation: Soap was not provided at the hand washing lavatory at the Pizza Station Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.	03/01/2013	Routine

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