FIVE GUYS BURGERS AND FRIES #1739

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 no start/discard time recorded for blanched fries held on 2-hour TPHC. Per TPHC procedures, times for fries are monitored using a timer. -CDI- PIC verified start time of TPHC (10:30am) and properly started timer reflecting a total of 2-hours.

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 non-compliant written TPHC procedures for flash-fried fries, held on TPHC for 2 hours. Observed TPHC procedures missing the amount of time fries are held for (2 hours). PIC correctly described TPHC process. -CDI- PIC provided blank copy of TPHC procedures to PIC and observed PIC complete form. REPEAT TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 TPHC that meet the health department requirements on site during inspection. PIC was able to tell EHS correct procedures and provide a process for fries. This process did not include the 2 hour time constraint. CDI - TPHC procedures emailed to PIC. - 0 - TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 bacon and lettuce tightly covered while cooling. CDI - Items were uncovered to allow proper air flow. - 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 .

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 labels missing on stainless steel shakers. Label with common name of food. - 1 -