Before starting the sparge, I would do a mash out to raise the grain bed temperature to the upper 160's. (This increased my efficiency from 75% to 85%).
It also looks as though you need a lot more sparge water (assuming a 5g batch).
To end up with 5g in the fermenter, you will probably need about 6.5g pre-boil.
It looks to me that you are about 1.5g short on the sparge water.
Perhaps somebody else could verify this because I've been over sampling an IPA this evening.