Myrt's Hot Dogs, 2810 Candler's Mtn Road, Lynchburg, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
August 10, 2009 | Routine | 1 | 4 | Details / Comments |
|
November 18, 2008 | Routine | 0 | 8 | Details / Comments |
| No violation noted during this evaluation. | November 14, 2007 | Follow-up | 0 | 0 | - |
|
November 05, 2007 | Routine | 3 | 8 | Details / Comments |
August 10, 2009 (Routine)
Violations:
- 0830 - Critical The prepared ready-to-eat (RTE) in the walk-in refrigeration unit is not properly dated for disposition.
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. 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. - 1150 - Repeat The nonfood contact surface of the shelving in the walk in cooler is rusted and is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 2720 - Repeat Dumpster or outside refuse containeras well as grease container were open or uncovered.
Cover all waste containers when not in continuous use. - 3200 - Repeat Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 3220 - Repeat Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
November 18, 2008 (Routine)
Violations:
- 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Hamburger in the line prep unit.
Store food in packages, covered containers, or wrappings. - 1150 - Rusted wire shelving in the walk-in cooler. The line chest freezer needs de-frosting.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. - 1800 - Grease / food debris build-up under the grill.
Clean the surface at a frequency necessary to preclude accumulation of grease and debris. - 2720 - Dumpster and grease container was open or uncovered.
Cover all waste containers when not in continuous use. - 2890 - Light bulbs over the back prep table was not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3180 - Dust build-up on the line side of the menu board.
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. - 3200 - Repeat Intake and exhaust air ducts have a dust build-up.
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 3220 - Repeat Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
November 05, 2007 (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. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0820 - Critical Cold holding at improper temperatures. Line reach-in unit @50F.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. - 0830 - Critical The prepared ready-to-eat (RTE) foods in the walk-in cooler is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation.. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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. - 1320 - An improper thermometer was located in the line reach-in unit..
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1800 - Grease build-up under the grills. Carbon build-up on the exterior of the stove burners. The interior of the small reach-in unit has a food debris build-up. The back prep table and rolling cart has a flour build-up. The bread warmer has a crumb build-up.
Clean the surface at a frequency necessary to preclude accumulation of debris. - 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 3180 - The floor of the walk-in freezer has a debris build-up.
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. - 3200 - Intake and exhaust air ducts have a dust build-up.
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3660 - Establishment operating without a valid permit.
An application must be submitted and approved by the Health Department to operate a food facility.
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