The Skeller At Randolph College, 2500 Rivermont Avenue, Lynchburg, VA 24503 - Private College Food Service inspection findings and violations



Business Info

Restaurant: The Skeller at Randolph College
Address: 2500 Rivermont Avenue, Lynchburg, VA 24503
Type: Private College Food Service
Phone: 434 947-8129
Total inspections: 6
Last inspection: 10/13/2015

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Inspection findings

Inspection date

Type

NOTE:Observed good handwashing before putting on gloves. Only storing gloves at or near hand wash sinks can help encourage employees to wash hands prior to donning gloves. Good job working to cool salads and wraps to 41 degrees F. prior to placing into open air display cooler. Continue making food in small batches, cooling properly, and not stacking high in open air cooler. Great job date marking. Good job with separate storage of raw meat,raw poultry, and in shell eggs below and/or away from ready-to-eat foods. The high temp dish machine took five runs to reach 180 degrees F. for the final rinse cycle. The dish machine only stays at 180 F. for part of the rinse cycle as the temperature decrease shortly after reaching 180 F.. Please monitor the dish machine final rinse and have a repairman address the issue. Inspector spoke to repairman in person during today's inspection.
No violation noted during this evaluation.
10/13/2015Routine
All violations corrected from 3/3/2015 inspection. NOTE: Reminder to ensure salads or sandwiches are cooled to 41 degrees F. or below before putting into sale/display coolers.
No violation noted during this evaluation.
03/12/2015Follow-up
NOTE: Good job date marking. Good job storing chemicals separate from foods. Observed good handwashing - 15 seconds with soap & dried on paper towel. Thank you!
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Salads with chicken strips were found with condensate in the clamshells and found to be 49-53 degrees F.
    Correction: Ensure salads or sandwiches are cooled to 41 degrees F. before being placed into display cooler and held 41 degrees F. or below.
  • Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
    Observation: The high temp dish machine final rinse only reached 176 after four (4) runs.
    Correction: Switch to manual wash, rinse, sanitize, air dry until dish machine is fixed to reach between 180 - 194 degrees F. for the final rinse.
03/03/2015Routine
No violations observed during today's (10/23) inspection. NOTE: Explained and left an employee health policy. Good separate storage of chemicals away from foods. Good job date marking & labeling foods outside of their original packaging. Discussed washing hands prior to putting on gloves & having no bare hand contact with ready-to-eat foods.
No violation noted during this evaluation.
10/23/2014Routine
No violations at time of inspection.
No violation noted during this evaluation.
05/02/2013Routine
No violations noted
No violation noted during this evaluation.
01/24/2013Routine

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