I'd recommend a stir right before running off the first runnings, too. When I have forgotten to do this I got reduced efficiency.
Sparge temperature shouldn't make much difference unless you haven't fully converted your grain before the sparge. A possible exception might be for very high gravity beers, but I can't speak to that. For the beers I make, I often sparge with 150-160F water and still get efficiencies of >85%.
Nocosan, if your volumes are near accurate, they make it look like you have about 2/3 gallon of dead space in your tun. If that is true, that will hurt your efficiency.
Also, a starch test won't tell you if you have converted your grain completely, only that the starch in solution is converted. Late in the mash, solubility of the starch becomes limiting, so that test is misleading. You should check the gravity of your wort, after stirring and vorlauf, to see in your grain is converted. Kai Troester has a handy chart that will tell you what the gravity should be based on your mash thickness, here
One way to improve conversion with a less than ideal crush is to add a short alpha amylase rest up around 160F, which will improve starch gelatinization.