FIVE GUYS # 2057

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no verification method for ensuring food handlers are trained on the employee health policy. EHS noted poster resource was available and proper answers to questions by staff. CDI- EHS provided County version with signature spots. (-0)

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedure for TPHC onsite. Proper procedure was observed. CDI- EHS provided. (-0) Link to form: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting board on clean dish rack with deep scoring, no longer cleanable. PIC states they will use other boards in meantime and replace. (-0.5)

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed food debris in sanitize basin and water too cloudy to see through at wash basin of 3 comp sink. CDI- Both basins drained and refilled. (-0.5)

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee put raw burgers on the grill and then put on gloves without washing her hands. CDI EHS educated employee and she stopped and washed her hands.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed facility not setting the timer for the discard time of the blanched fries. Their procedures state that a timer is used. PIC stated that the timer is broken and she will use the timer on the tablet. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed multiple towels wrapped around the pipes and hose at the mop sink. There appears to be multiple leaks at the mop sink. Also observed the hose is deteriorating. REPEAT

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash her hands less than 20 seconds and then turn the faucet off with her clean hands and no barrier. CDI EHS educated employee and she rewashed her hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked mushrooms and cooked onions hot holding below 135F (see temp chart). CDI PIC stated they had cooked the mushrooms 1 hour ago and she reheated them to 200F. Facility will hold these foods at the grill until the Hot well is repaired. REPEAT

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed facility not setting the timer for the discard time of the blanched fries. Their procedures state that a timer is used. PIC stated that she marks the start time on the clipboard and just keeps track of the discard time in her mind and looks at the clock on the wall. CDI EHS reviewed their written policy with the PIC.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed multiple stacks of cups at the cash registers unprotected.

5-205.15 Maintain a plumbing system in good repair. Observed multiple towels wrapped around the pipes and hose at the mop sink. There appears to be multiple leaks at the mop sink. Also observed the hose is deteriorating. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink inside the female restroom. CDI: PIC had food employee refill paper towel dispenser.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked mushrooms hot holding below 135F (see temp chart). PIC stated they had cooked the mushrooms just under two hours prior. CDI: PIC had food employee reheat mushrooms and EHS observed mushrooms were reheated to above 165F before placing back into hot holding unit. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

5-205.15 Maintain a plumbing system in good repair. Observed water leak from the pipe underneath the 3-compartment sink. PIC stated she noticed it this morning and called plumber to have it repaired, and has a work order in.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a sanitizer bucket of QUAT sanitizer stored above single-service utensils on the dry storage rack. CDI: PIC moved sanitizer bucket to prevent contamination.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two shaker bottles of seasonings not labeled at the make line. CDI: PIC created labels for the seasonings.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at the can wash and a fly in the dining room area. PIC stated that they have a pest control company that comes for maintenance every month. Contact pest control company to increase frequency.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of plastic containers stacked wet and stored in the clean dish rack. CDI: Containers were separated to properly air-dry.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the bottom of the shake reach-in cooler and bottoms of the cooler drawers accumulating with food debris. Increase cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one-half of the shared dumpster lid missing. EHS advised PIC to contact waste company to have dumpster lid replaced.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels available in women’s restroom. CDI - PIC replenished paper towels. -0-

REPEAT VIOLATION: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed shredded lettuce densely cooling covered in plastic food container with 2 F/min after 26 minutes. CDI - PIC divided product into smaller portions and left vented to cool. Product temperatures verified to be cooling down towards 41 F after additional 10 minutes -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed compliance with exception to one employee who transitioned from cashiering to donning gloves to prepare foods without hand washing. CDI - Employee educated and washed hands. Compliance observed for remainer of today’s inspection. -0-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed shredded and leaf lettuce cold holding 46-51 degrees F since 10:06 AM, according to label. CDI - PIC transferred foods to walk-in cooler. -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT VIOLATION: 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed fries not marked with start / discard times. Products were removed from refrigeration at 12:00 PM, according to PIC. CDI - Start and end time added on clipboard with today’s date. -3- *Verification visit will be made no later than 6/24/24 to assess facility’s compliance with TPHC procedures with french fries.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed large batch of shredded lettuce inefficiently cooling covered in plastic food container since 10:06 AM. CDI - PIC transferred product into slotted bin, placed on highest shelving and left vented to cool. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several squeeze bottles at utensil shelving unit with stagnant water inside. CDI - Bottles turned upside down to allow to dry. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two scored green cutting boards stored at utensil shelving unit. Replace or resurface. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster with broken lid. Contact waste management for repairs or replacement. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored alongside resale goods on shelving unit. CDI - PIC removed to employee lockers for compliance. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese on ice bath at 45f. CDI voluntarily discarded -REPEAT VIOLATION- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf observed fries not marked with begin or discard time. CDI fries were voluntarily discarded per PIC orders-REPEAT VIOLATION-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese on ice bath at 55f. CDI placed on temporary tphc For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf observed fries. not marked with begin or discard time. CDI marked

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed lettuce and mushrooms cooling at 50 and 43 f responsibility in tightly closed containers. Containers opened. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU