Lyda B. Hunt Dining Hall, New & Frederick St, Staunton, VA 24401 - Private College Food Service inspection findings and violations

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Business Info

Restaurant: Lyda B. Hunt Dining Hall
Address: New & Frederick St, Staunton, VA 24401
Type: Private College Food Service
Phone: 540 887-7293
Total inspections: 5
Last inspection: 02/03/2016
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Inspection findings

Inspection date

Type
No violations for two inspections in a row! Excellent cold, hot, reheat, and cooking temperatures. Knowledgeable person in charge and staff. Establishment is pro-active and food safety is a priority.
No violation noted during this evaluation.		02/03/2016Risk Factor
No violations observed! Capital investments made in purchasing new refrigeration units, Auto-Sham, electrical upgrades to Walk In Boxes, and dishmachine area. Person in charge and key staff recently re-certified as a food protection managers from ServSafe. Excellent cold and hot holing, cooling, and cooking temperatures. Temperature logs kept and are up to date. Additionally kitchen sources many items from local sources that are valid and approved sources. Keep up the great work!
No violation noted during this evaluation.		04/15/2015Risk Factor
Follow-Up Inspection for dishmachine. Thank you for the prompt and quick response in repairing the dishmachine. 161 surface temperature, 20 psi during rinse, gauge 191F. New backflow valve installed. Psi readjusted and booster heater adjusted as well.
No violation noted during this evaluation.		09/29/2014Follow-up
Person in charge proactive and knowledgeable about food safety and answered questions correctly regarding cook temperatures, cold holding, hot holding, and employee health. Proper date marking of ready to eat foods. Very clean and organized kitchen. Temperature logs are also being kept on refrigeration units. Excellent hot holding, cold holding, and cooking temperatures. Establishment has excellent standard operating procedures for cooling bulk prepped items.Employees were observed wearing and changing gloves and washing their hands when necessary. Keep up the great work! Dishmachine service call was placed and please contact Health Department after service.
  • Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
    Observation: The pressure gauge for the high temperature warewash machine was not functioning and final sanitizing surface marginal.
    Correction: Service call was placed to evaluate dishmachine. Flow pressure is a very important factor with respect to the efficacy of sanitization. A pressure below the design pressure results in inadequate spray patterns and incomplete coverage of the utensil surfaces to be sanitized. Excessive flow pressure will tend to atomize the water droplets needed to convey heat into a vapor mist that cools before reaching the surfaces to be sanitized.
09/17/2014Risk Factor
The Person-in-charge is very knowledgeable about relevant food safety issues and is certified in food safety management. These good conditions and practices are noted: employees are washing their hands and using barriers to handle ready-to-eat (RTE) foods
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: There are no tongs or other barriers at the gluten free breads to prevent customers from contacting it with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. An employee placed tongs at the serving location.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: Quat sanitizer applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 . The quat measures in excess of 500 ppm.
    Correction: Mix the quat sanitizer solution to a range of 150 - 400 ppm. An employee diluted the sanitizer to an acceptable concentration.
12/12/2013Risk Factor

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