VMI Mess Hall, Crozet Hall, VMI Campus, Lexington, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: VMI Mess Hall
Address: Crozet Hall, VMI Campus, Lexington, Virginia
Total inspections: 14
Last inspection: May 19, 2009

Restaurant representatives - add corrected or new information about VMI Mess Hall, Crozet Hall, VMI Campus, Lexington, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 2 - Critical Observed milk in the temperature danger zone in the small walk-in refrigerator. The ambient temperature of the unit was at 57 degrees F. Operator corrected at the time of evaluation. Operator stated that a work order has been put in to have this unit fixed.
  • 1320 - It appears that several of the thermometers in the reach-in units were no longer working properly. The thermometer inside the sandwich prep. unit on the serving line was not working properly.
  • 1580 - The cutting board(s) along the cooks line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3180 - Clean the milk-stone off of the wall and the black-mold behind the dishmachine on the backsplash.
May 19, 2009Routine14Details / Comments
  • 0570 - Observed wiping cloths on countertop. I didn't see any wiping cloth buckets in the back of the house-(kitchen area only). Please keep wet-wiping cloths in a sanitizing solution when not in direct use.
  • 3020 - The soap dispenser was broken in the restroom used by the cadets.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
October 21, 2008Routine03Details / Comments
0470 - Critical Observed cooked fried chicken stored unwrapped next to several boxes of raw chicken. Cover all foods and separate raw meats from RTE=ready to eat foods to avoid cross-contamination.April 14, 2008Critical Procedures10Details / Comments
No violation noted during this evaluation. October 02, 2007Follow-up00Details / Comments
3180 - Observed pooling water under the accumulater in the dishmachine room.September 19, 2007Routine01Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0830 - Critical Operator is currently using the day-dot system. Operator agreed to implement the use by date as discussed.
July 27, 2006Routine11Details / Comments
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  • 3020 - Provide soap dispensers at the handsink stations.
  • 3030 - No disposable towels were provided at the hand washing lavatory.
  • 3170 - The wall in the dishroom (brick) is not smooth and cleanable. Finish the silicone between the wall and the sinks.
May 11, 2006Pre-Opening13Details / Comments
  • 1800 - Repeat The nonfood contact surface of the equipment, the countertops, and the shelving.
  • 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
September 23, 2005Pre-Opening11Details / Comments
  • 1680 - Critical Have the mechanical pot wash operational and reaching 180F in the final rinse.
  • 1800 - Clean/sanitize all surfaces as discussed.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  • 2890 - Install the light shields over all bulbs.
  • 3020 - Install the soap dispensers at all handsinks.
  • 3030 - Install the paper towel dispensers at all hand sinks.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3170 - Repeat Finish installing the ceiling tiles as discussed. The window ledge in the pot wash room needs to be finished off.
August 15, 2005Pre-Opening26Details / Comments
  • 1550 - The newly installed equipment must be permanently sealed to the wall and sealed with a clear silicone caulk.
  • 2200 - Critical MAINTAIN AN AIR GAP AT ALL WALK-IN DRAIN LINES, AND EQUIPMENT WITH DRAIN LINES.
  • 2600 - The dumpster outside is required to be placed on a nonabsorbent surface such as asphalt or concrete.
  • 2930 - All outside doors must be tight fitting and self-clsing to prevent rodent/insect entry into the building.
  • 3170 - The dry storage room must have a ceiling surface that is smooth, cleanable and non porous. OPERATOR WILL INSTALL A DROP CEILING AS DISCUSSED.
March 17, 2005Pre-Opening14Details / Comments
No violation noted during this evaluation. November 15, 2004Critical Procedures00Details / Comments
  • 0610 - Repeat Observed boxed food on pallets in the walk-in units. Pallets do not provide a six inch clearence as required.
  • 0820 - Critical Observed several pans of food (pasta, hamburgers, etc.) on the countertop in the temperature danger zone.
  • 1100 - Critical Repeat Several of the oven mitts were heat damaged with exposed insulation and no longer cleanable.
  • 3180 - Repeat Observed food debris, a disposable glove, and a utensil on the floor in the walk-in refrigerator (upstairs).
October 18, 2004Routine22Details / Comments
  • 0610 - Keep all food six" off of the floor on approved shelving. The wooden pallets do not provide a six" clearance and should be removed.
  • 1100 - Critical Several of the oven mitts were heat damaged and no longer cleanable.
  • 1580 - A few of the cutting boards were scored and scratched and no longer cleanable.
  • 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. The mngr. corrected this at the time of evaluation. The next faucet had an attached vacuum breaker to the faucet and the hose was switched to that faucet.
May 13, 2004Routine22Details / Comments
  • 1800 - The nonfood contact surface of the electrical conduit, and the light shields under the hoodvent, and the bulk food containers (outside) had accumulations of grime and debris.
  • 0570 - There was one wet wiping cloth on the countertop not in direct use.
  • 3170 - The walls in every room of the facility had chipping and peeling paint. These walls should be resurfaced with a washable paint either a semi or a high gloss paint.
  • 3180 - The basement floor in one section had some standing water. The mngr. stated that he would check into the water problem and would have the water cleaned up A.S.A.P. There were no food items or paper articles stored in this area.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine lid. The mngr. corrected this violation at the time of evaluation.
  • 2930 - The back doors at the loading dock were not insect/ rodent proof. The doors had visible gaps approximately 1/2 to 1 inch wide at the bottom and sides of the door. These doors are to be replaced as discussed.
July 02, 2003Routine06Details / Comments

May 19, 2009 (Routine)



Violations:
  • 0820 A 2 - Critical Observed milk in the temperature danger zone in the small walk-in refrigerator. The ambient temperature of the unit was at 57 degrees F. Operator corrected at the time of evaluation. Operator stated that a work order has been put in to have this unit fixed.
    All PHF food was relocated to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1320 - It appears that several of the thermometers in the reach-in units were no longer working properly. The thermometer inside the sandwich prep. unit on the serving line was not working properly.
    Provide an easily readable thermometer so employees can accurately read the thermometer.
  • 1580 - The cutting board(s) along the cooks line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3180 - Clean the milk-stone off of the wall and the black-mold behind the dishmachine on the backsplash.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
In general, the kitchen looked fine. Operator will have the milk walk-in serviced and repaired to maintain 36 to 38 degrees F ensuring food temperatures of 41 degrees F or less. Most units had thermometers in them but several of the thermometers are no longer working. The breakfast foods on the buffet line were discarded and were not intended for use at the time of evaluation. Observed employees in clean aprrons/uniforms and hair restrained properly. This is a good time of the year to conduct a thorough cleaning/sanitizing of the kitchen. The mechanical dishmachine was sanitizing @ 180 degrees F in the final rinse. The psi (pressure) was fine during the cycle of the machine. The second mechanical dishmachine and the mechanical pot wash were not in use. Spoke with the mngr. about the the 5 reportable diseases and the employee health policy that is required

October 21, 2008 (Routine)



Violations:
  • 0570 - Observed wiping cloths on countertop. I didn't see any wiping cloth buckets in the back of the house-(kitchen area only). Please keep wet-wiping cloths in a sanitizing solution when not in direct use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3020 - The soap dispenser was broken in the restroom used by the cadets.
    OPERATOR CORRECTED AT THE TIME OF EVALUATION. 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.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
Observed good food and unit temperatures. The walk-ins looked excellent, all food six" off of the floor, clean and organized placement of foods ie: raw, thawing foods on the bottom shelf, below and away from other RTE= ready to eat foods, good job. Operator is SERV/SAFE certified and keeping HACCP based food temperature logs. Employee was filling whirl-packs with food samples for 72 hr. food tray, excellent work on this! Food in the cold-storage was labeled and code-dated, great job! Inspite of being very busy-employees were staffing each section and keeping up with food temperature taking, cleaning, etc... Employees had clean aprons/ uniforms and had hair restrained. All kitchen handsinks were fully stocked with soap/paper towels and hot and cold running water. You are missing signage at the baker's station handsink, two other handsinks in kitchen and the handsink in the dishroom. The mechanical dishmachines were sanitizing @ 180 degrees F in the final rinse. The mechanical pot-wash was also sanitizing in the final rinse.

April 14, 2008 (Critical Procedures)



Violation: 0470 - Critical Observed cooked fried chicken stored unwrapped next to several boxes of raw chicken. Cover all foods and separate raw meats from RTE=ready to eat foods to avoid cross-contamination.
Opearator corrected at the time of evaluation. Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
Comments:
Observed good food and unit temperatures. Overall, the kitchen was clean and well organized. It appears that a "use by date" is being used for products in storage, thank-you. Operator is keeping food and unit temperature logs. Several calibrated thermometers were in use during the site visit. Observed hot and cold running water with disposable paper towels at all handsinks. The mechanical dishmachine and the large mechanical pot wash were sanitizing @ 180 degrees F in the final rinse. The the compartment sink was set-up correctly with QUATS sanitizer in the third basin.

October 02, 2007 (Follow-up)

Comments:
The issue with the floor drain in the ware-washing room has been corrected. The drains seem to be working fine. The mngr. stated that the physical plant maintenence fixed the problem.

September 19, 2007 (Routine)



Violation: 3180 - Observed pooling water under the accumulater in the dishmachine room.
Please have this problem corrected so that water and debris does not pool in this area. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Observed good food and unit temperatures. Employees were practicing good hand-washing practices and using gloves with RTE=ready to eat foods. The food on the serving line was at proper temp. Several of the employees are SERV/SAFE certified. Employees had hair restrained properly. Operator has implemented the "use by date" coding-thank-you. All handsinks had required hot and cold running water, soap, and paper towels. The mechanical dishmachines were sanitizing @ 180 degrees F in the final rinse. The pot-wash dishmachine guage was registering approx. 180 degrees F.

July 27, 2006 (Routine)



Violations:
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0830 - Critical Operator is currently using the day-dot system. Operator agreed to implement the use by date as discussed.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
Comments:
The new facility is very clean, well organized, newly installed equipment holding proper temperature. Operator is Serv/Safe certified. Observed good food and unit temperatures. Operator is keeping food temperature logs, excellent job! Both mechanical dishmachines were sanitizing @180 degrees F in the final rinse. The machines were equiped with alarms on the chemical dispensers. The psi guages were registering between 15 to 25 psi in the final rinse.

May 11, 2006 (Pre-Opening)



Violations:
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 3020 - Provide soap dispensers at the handsink stations.
    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.
  • 3030 - No disposable towels were provided at the hand washing lavatory.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3170 - The wall in the dishroom (brick) is not smooth and cleanable. Finish the silicone between the wall and the sinks.
    Resurface this wall as discussed.
Comments:
Please call when ready for opening inspection. Have all cooling units maintaining 36 to 38 degrees F to ensure food temps. of 41 or below. The dishmachine needs to reach 180 degrees F in the final rinse.

September 23, 2005 (Pre-Opening)



Violations:
  • 1800 - Repeat The nonfood contact surface of the equipment, the countertops, and the shelving.
    Clean/sanitize all surfaces.
  • 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
Comments:
The facility looked excellent. The permit was issued.

August 15, 2005 (Pre-Opening)



Violations:
  • 1680 - Critical Have the mechanical pot wash operational and reaching 180F in the final rinse.
    Have the machine in proper working order with the soap and rinse aids hooked up and the final rinse reaching 180F in the last cycle.
  • 1800 - Clean/sanitize all surfaces as discussed.
    Clean the surface at a frequency necessary to preclude accumulation.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 2890 - Install the light shields over all bulbs.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3020 - Install the soap dispensers at all handsinks.
    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.
  • 3030 - Install the paper towel dispensers at all hand sinks.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - Repeat Finish installing the ceiling tiles as discussed. The window ledge in the pot wash room needs to be finished off.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Please call when ready for the opening inspection.

March 17, 2005 (Pre-Opening)



Violations:
  • 1550 - The newly installed equipment must be permanently sealed to the wall and sealed with a clear silicone caulk.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 2200 - Critical MAINTAIN AN AIR GAP AT ALL WALK-IN DRAIN LINES, AND EQUIPMENT WITH DRAIN LINES.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • 2600 - The dumpster outside is required to be placed on a nonabsorbent surface such as asphalt or concrete.
    All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
  • 2930 - All outside doors must be tight fitting and self-clsing to prevent rodent/insect entry into the building.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3170 - The dry storage room must have a ceiling surface that is smooth, cleanable and non porous. OPERATOR WILL INSTALL A DROP CEILING AS DISCUSSED.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
An opening inspection will be done before the opening of the new kitchen.

November 15, 2004 (Critical Procedures)

Comments:
A temporary mobile kitchen has been installed onto the building of the existing kitchen while the construction of the new building is under way. The mechanical dish machine was sanitizing @ 180F in the final rinse. The hand sink was operational with hot and cold running water. Soap and paper towels provided at hand sink.

October 18, 2004 (Routine)



Violations:
  • 0610 - Repeat Observed boxed food on pallets in the walk-in units. Pallets do not provide a six inch clearence as required.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Critical Observed several pans of food (pasta, hamburgers, etc.) on the countertop in the temperature danger zone.
    OPERATOR CORRECTED AT THE TIME OF EVALUATION.
  • 1100 - Critical Repeat Several of the oven mitts were heat damaged with exposed insulation and no longer cleanable.
    Replace the damaged oven mitts.
  • 3180 - Repeat Observed food debris, a disposable glove, and a utensil on the floor in the walk-in refrigerator (upstairs).
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
The mechanical dishmachine was sanitizing @ 180F in the final rinse. A new facility is currently being constructed and new equipment will be provided when project is completed.

May 13, 2004 (Routine)



Violations:
  • 0610 - Keep all food six" off of the floor on approved shelving. The wooden pallets do not provide a six" clearance and should be removed.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1100 - Critical Several of the oven mitts were heat damaged and no longer cleanable.
    Replace the oven mitts to provide a food contact surface that is smooth and easily cleanable, without crevices to prevent buildup of food debris.
  • 1580 - A few of the cutting boards were scored and scratched and no longer cleanable.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. The mngr. corrected this at the time of evaluation. The next faucet had an attached vacuum breaker to the faucet and the hose was switched to that faucet.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
Comments:
The mechanical dishmachine was sanitizing at 180F in the final rinse.

July 02, 2003 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the electrical conduit, and the light shields under the hoodvent, and the bulk food containers (outside) had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
  • 0570 - There was one wet wiping cloth on the countertop not in direct use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3170 - The walls in every room of the facility had chipping and peeling paint. These walls should be resurfaced with a washable paint either a semi or a high gloss paint.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - The basement floor in one section had some standing water. The mngr. stated that he would check into the water problem and would have the water cleaned up A.S.A.P. There were no food items or paper articles stored in this area.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine lid. The mngr. corrected this violation at the time of evaluation.
    Clean and sanitize these surfaces for food contact.
  • 2930 - The back doors at the loading dock were not insect/ rodent proof. The doors had visible gaps approximately 1/2 to 1 inch wide at the bottom and sides of the door. These doors are to be replaced as discussed.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
Comments:
The mechanical dishmachine was sanitizing. The test strip turned completely.

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