Shenandoah University-Allen Dining Hall, 1460 University Dr., Winchester, VA 22601 - Private College Food Service inspection findings and violations

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Business Info

Restaurant: Shenandoah University-Allen Dining Hall
Address: 1460 University Dr., Winchester, VA 22601
Type: Private College Food Service
Phone: 540 665-4924
Total inspections: 6
Last inspection: 11/16/2015
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Inspection findings

Inspection date

Type
*Ensure that cooling foods are at 41*F before stacking into bulk containers with lids. Cooling chicken on rack at 90 minutes 63*F.
No violation noted during this evaluation.		11/16/2015Routine
Using whole pasteurized eggs for cook to order. "International Student Day" student 'chefs' being supervised by staff one on one.
No violation noted during this evaluation.		11/14/2014Risk Factor
Dish machine temperatures verified by TempRite test.
No violation noted during this evaluation.		04/17/2014Risk Factor
Work order placed with Maintenance to clean large ceiling vent in kitchen. Dish machine temps verified by TempRite tape.
  • Equipment and Utensils - Good Repair and Calibration
    Observation: White plastic braker bar on smaller ice machine was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Correction: Discard, replace or repair the @EQUIPMENT@ to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
11/20/2013Routine
Catering operation for Friday Cheers. Food prepared in permitted kitchen and transported in hold hold box. Food thermometer and hand station brought over from kitchen. Food gloves is use.
  • Critical: Handwashing Lavatory* (corrected on site)
    Observation: There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
    Correction: Set up a habd washing station on site for staff.
09/14/2013Risk Factor
Repair called in on dish machine. Reviewed cooling.
  • Critical: Cooling* (corrected on site)
    Observation: Foil wrapped baked turkey breast 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. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (corrected on site)
    Observation: The pressure gauge for the high temperature warewash machine was above 30 PSI.
    Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 5 and 30 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
03/21/2013Risk Factor

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