Vmi Mess Hall, Crozet Hall, Vmi Campus, Lexington, VA 24450 - State College Food Service inspection findings and violations

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Business Info

Restaurant: VMI Mess Hall
Address: Crozet Hall, Vmi Campus, Lexington, VA 24450
Type: State College Food Service
Phone: 540 464-7374
Total inspections: 3
Last inspection: 10/27/2015
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Inspection findings

Inspection date

Type
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
    Observation: Observed the raw chicken stored directly over the pork.
    Note: Always store raw chicken on the bottom shelf below and away from R.T.E. foods and other raw meats.
    Correction: OPERATOR CORRECTED AT TIME OF EVALUATION.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
10/27/2015Risk Factor
Note:
* Hand-washing stations set-up properly.
* Observed good food and unit temperatures.
* Staff had chef's thermometer for monitoring food temperatures.
* Operator is keeping a food temperature logs.
* Operator is Serv/Safe certified.
* Have training with staff regarding raw eggs or food of animal origin stored above RTE foods.
* Train staff on time allowed for cooling ambient foods ie: tuna/ chicken salad. Also discuss work in small batches so that food is not out in the temperature danger zone too long.
* Observed sanitizing solution in properly labeled buckets.
* Operator had test-strips for checking sanitization concentration.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
    Observation: Observed raw eggs stored over ready-to-eat (RTE) food (brownies) in the refrigeration unit.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) were heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
05/14/2015Routine
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
    Observation: Observed a few foods in the hot-holding boxes that were holding at improper temperature.
    Correction: OPERATOR CORRECTED AT TIME OF EVALUATION BY RAPIDLY REHEATING FOOD IN THE STEAMER TO 165 DEGREE F.
    Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Food - Standards of Identity
    Observation: Observed the sugar, salt, flour and other dry ingredients not labeled. Label food that is taken from the original container from manufacturer and placed in a generic food container.
    Correction: Packaged food shall comply with standard of identity requirements in 21 CFR 131-169 and 9 CFR 319 Definitions and standards of identity or composition, and the general requirements in 21 CFR 130 - Food Standards: General and 9 CFR 319 Subpart A - General.
02/14/2013Routine

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