A97
FIVE GUYS FAMOUS BURGERS & FRIES-BLAKENEY
9820 REA RD, Charlotte, NC 28277
Restaurant · NC permit/State ID 2060015641
Latest gradeA (97)
Last inspectedAug 17, 2026
Inspections on record36
On record sinceJan 7, 2014
Score history
Jan 7, 2014Higher is betterAug 17, 2026
Inspections & violations
Aug 17, 2026 A 97 · 3 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee not use barrier when turning faucet off at handwashing sink. CDI, employee rehashed hands and used barrier.
#24 · Time as a Public Health Control; procedures & records −3
Corrected during inspectionRepeat violation
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed timer not set per written procedures on blanched fries. CDI, timer set. Repeat.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Gerneral Comment: 5-01.11 Maintain equipment in good repair. Observed ice machine not currently in use in back of kitchen and scheduled for replacement per PIC.
Mar 27, 2026 A 93 · 6 violations
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed cheese and lettuce cooling in deep container remaining above 41 degree F after 4 hours. CDI, foods voluntarily discarded.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed low 4 door reach in cooler below grill with ambient air temperature of 51 degrees F and Tomatoe, ground beef, hot dogs and cheese cold held above 41 degrees F. CDI, hot dogs voluntarily discarded. Cheese and ground beef recently placed in unit according to PIC and relocated to rapidly cool. Vr needed to follow up on low 4 door reach in. repeat.
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 .
#24 · Time as a Public Health Control; procedures & records −3
Corrected during inspectionRepeat violation
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed timer not set per written procedures provided by PIC. CDI timer set.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
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 cheese and lettuce cooling in deep container remaining above 41 degree F after 4 hours. CDI, foods voluntarily discarded.
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 .
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat and chlorine sanitizer testing 0ppm.
#51 · Plumbing installed; proper backflow devices
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P - Observed spray nozzle turned on when not at use at can wash. CDI by insturuction and PIC started removing nozzle.
Nov 7, 2025 A 95.5 · 4 violations
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tomato slicer stored as clean but had some soil residues. CDI, slicer relocated for cleaning.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#22 · Proper cold holding temperatures −1.5
Follow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed Tomatoe cold held at 48 degrees F. CDI, tomato voluntarily discarded. Maintenance on-site to repair unit. Vr to ensure calibration of flip top refrigerator .
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 .
#24 · Time as a Public Health Control; procedures & records −3
Corrected during inspectionRepeat violation
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed timer not set per written procedures provided by PIC. CDI, TPHC document provided and completed on-site. Repeat.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from dumpster.
5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed some residues accumulating around grease trap and dumpster and pad in need of cleaning.
Jul 7, 2025 A 97.5 · 4 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a food employee turn faucet off with hands after handwashing. CDI, employee rehashed hands and turned faucet off with towel to prevent recontamination.
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
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.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
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 able to locate written procedures for TPHC blanched fries. When facility received written blanched fries procedures observed timer not set. CDI, to set timer.
#28 · Toxic substances properly identified stored & used −1
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed degreaser and chemicals stored over single-service aluminum paper sheets. CDI, items relocated for proper storage.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies
Mar 7, 2025 A 98.5 · 1 violation
Inspector comments: EHS and PIC determined that the hot holding equipment is not functioning at a level to keep food at 135F. EHS took a temperature of the water in the hot holding unit and it only reached 125F. EHS observed that the unit was set to its highest setting. PIC has been very proactive about the issue and has been having staff reheat the mushrooms and onions every 20 minutes to 165F to ensure they will hot holding unit at 135F. EHS observed that the mushrooms and onions were reheated to 165F during the inspection and mushrooms held temp at 135F but onions dropped in temp to 110F rapidly. PIC voluntarily discarded the cooked mushrooms and onions and is going to implement TPHC for the items until the new hot holding unit arrives. EHS assisted PIC in completing TPHC paperwork and explained how the procedure works. PIC stated that they felt confident that the facility could manage TPHC as they already preform quality checks every 2 hours. Facility can discontinue TPHC when the new unit arrives and EHS verifies it is holding items at 135F or above.
EHS will return for a 3-day VR to determine if the unit has been repaired and determine how the facility is operating under temporary TPHC guidelines. Facility must continue TPHC procedures for cooked mushrooms and cooked onions until EHS returns and verifies the new unit is functioning properly.
#21 · Proper hot holding temperatures −1.5
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onions holding temperature below 135F. PIC stated that they have been having issues with the hot holding unit and has placed an order for a new unit. PIC voluntarily discarded Onions. Facility will place mushrooms and onions on TPHC until the unit can be replaced. 3-day VR Required. See comments.
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 .
Nov 27, 2024 A 100 · 0 violations
Inspector comments: EHS did not observe any violations during inspection.
EHS provided replacement Employee Health Poster, as well as Employee Health Reporting and TPHC form. Facility is in compliance with these items via their online portal. Forms were provided to help streamline inspection process in the future.
No violations were recorded for this inspection.
Aug 6, 2024 A 99 · 2 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed cut, RTE onions being stored under unwashed tomatoes and onions in WIC. CDI - PIC moved onions to more appropriate location.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#51 · Plumbing installed; proper backflow devices −1
Corrected during inspection
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed atmospheric pressure backflow device paired with a hose that had a nozzle attached on the running end with the faucet on, leaving backflow device under constant pressure. CDI - Employee removed nozzle and turned faucet off.
Apr 1, 2024 A 97 · 2 violations
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a stack of American cheese cold holding in a metal container half submerged in ice at 54F. CDI-PIC voluntarily discarded cheese.
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 .
#24 · Time as a Public Health Control; procedures & records −3
Corrected during inspection
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed TPHC procedures provided by PIC not followed and clips not in use. PIC stated clip was not working for facility and will purchase better clips for fry basket marker. 2 hour time should be set per written procedure but timer on site only goes up to 90 minutes. CDI-PIC wrote the 2 hour start and end time down and will mark the fry baskets with a black marker until a new clip has been purchased.
Dec 1, 2023 A 97.5 · 3 violations
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed TPHC procedures provided by PIC not followed and clips not in use. 2 hour time should be set per written procedure but timer on site only goes up to 90 minutes. CDI, TPHC procedures emailed and completed while on-site.
#37 · Food properly labeled: original container −1
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 dry food ingredients and spices not labeled by common name.
#51 · Plumbing installed; proper backflow devices
Corrected during inspection
5-203.14 - Backflow Prevention Deivce - Backflow prevention device shall be installed into the water sypply system at each point of use at the FOOD ESTABLIHSMENT, including on a hose Bibb if a hose is attached or on a hose Bibb if a hose is not attached and Backflow prevention is required by LAW. Observed hose bib on with nozzle on hose running but not Backflow prevention device included on hose. CDI, nozzle removed form hose.
Aug 4, 2023 A 98.5 · 4 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with hands after washing and before proceeding to handling clean single-service articles .CDI, employee rehashed hands.
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. - Observed cut Tomatoe prepped at 9:50 according to PIC remained between 44-47 degrees F cooling in deep covered container at 1:56pm. CDI, tomatoes voluntarily discarded.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed deodorizer stored over clean items on rack. CDI, item relocated for proper storage.
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
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 cut Tomatoe prepped at 9:50 according to PIC remained between 44-47 degrees F cooling in deep covered container at 1:56pm. CDI, tomatoes voluntarily discarded.
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 .
May 1, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Jan 11, 2023 A 98.5 · 1 violation
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspectionRepeat 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 at fry station on TPHC procedures and marked with carabineers to separate fry baskets but fries aren’t marked with a start/end time. PIC stated fries were dropped less than an hour ago. CDI-PIC set start time at 1pm and discard time for 3pm. -REPEAT VIOLATION-
Jul 22, 2022 A 97.5 · 3 violations
#20 · Proper cooling time & temperatures −1.5
Corrected during inspectionRepeat violation
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 6 containers of sliced tomatoes not meet the cooling rate (see temperature chart). Tomatoes were sliced at 9:40am and by 1:40pm sliced tomatoes were 43-44F. CDI-containers of sliced tomatoes were discarded. -REPEAT VIOLATION-
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
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 at fry station on TPHC procedures and marked with carabineers to separate fry baskets but fries aren’t marked with a start/end time. CDI-PIC set a two hour time count down for fries.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat 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 6 containers of sliced tomatoes and 4 containers of cut lettuce cooling in walk in cooler while stacked and with tight fitting lids. CDI- sliced tomatoes were observed at the 4 hour end mark of cooling and were discarded by PIC for not meeting 41F or below and PIC unstacked containers, removed lids, and placed ice in products for rapid cooling. -REPEAT VIOLATION-
Mar 28, 2022 A 98.5 · 3 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1
Corrected during inspectionRepeat violation
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees. -REPEAT VIOLATION-
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed two containers of sliced tomatoes not meet the cooling rate (see temperature chart). Tomatoes were sliced at 9:09am and by 1:09pm sliced tomatoes were 44F. CDI-containers of sliced tomatoes were discarded.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
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 two containers of sliced tomatoes and a container of cut lettuce cooling in walk in cooler while stacked and with tight fitting lids. CDI-PIC unstacked containers and removed lids for rapid cooling.
Jan 3, 2022 A 98.5 · 3 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed blanched fries being held on time for 2 hours but no written or physical indicator or method for determining which batch of fries are still within two hours and which batch has exceeded two hours. PIC noted that they have colored carabiners as their time indicators but could not locate them at time of inspection. CDI-PIC placed 2 red ties to start new batch of blanched fries on time.
#53 · Toilet facilities: properly constructed, supplied & cleaned
6-302.11 Supply toilet tissue at each toilet. -Pf. Observed no toilet tissue in women's restroom. Replace
Jul 19, 2021 A 99.5 · 1 violation
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat 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 tomatoes cooling in the WIC that were covered with lids. Tomatoes were prepped around 10:30 and were not at temp. CDI-tomatoes were put into a bigger container with the lid removed to allow them to rapidly cool. REPEAT
Jun 3, 2021 A 98.5 · 2 violations
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of cut lettuce, lettuce wraps, and sliced tomatoes at 43F-46F. Items prepped over 4 hours ago. CDI - Items voluntarily discarded.
#31 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
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 several containers of cut lettuce, lettuce wraps, and sliced tomatoes that were in cooling process but covered and stacked up on top of each other. Items passed 4 hours and still out of temperature. CDI - Items voluntarily discarded.
Jan 20, 2021 A 100 · 0 violations
No violations were recorded for this inspection.
Sep 25, 2020 A 99 · 3 violations
#18 · Proper cooling time and temperatures
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed container of lettuce wraps in cooling process but item dropped 0 degrees in 19 minutes. Items cooling from room temperature must cool within 4 hours at a rate of 0.12 degrees per minute. CDI - Item uncovered to allow more airflow. Item has cooled down to 41 immediately.
#31 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat 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 REPEAT. Observed several containers of lettuce wraps and cut lettuce in cooling process tightly covered and stacked up on top of each other. CDI - Items uncovered for more airflow.
#54 · Meets ventilation and lighting requirements; designated areas used
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed container of employee food stored on top shelf of WIC above customer food.
No signature needed due to COVID-19 guidelines.
Jan 30, 2020 A 99 · 1 violation
#31 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat 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 REPEAT. Observed 3 containers of sliced tomatoes and 4 containers of lettuce in cooling process in tightly covered containers. CDI - Items uncovered for proper air flow.
Jul 3, 2019 A 99 · 3 violations
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat 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 recently prepared cut tomatoe, cut lettuce and pattied beef patties cooling in tightly covered containers. CDI, covers removed to facilitate heat transfer.
#36 · Insects and rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies behind the front counter.
#41 · In-use utensils: properly stored −0.5
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed cups stored at front counter overstacked and with lip contact area exposed / not protected. Observed ice scoop stored in holster that was collecting black soil particles / debris.
Feb 22, 2019 A 98 · 2 violations
#6 · Hands clean and properly washed −2
Corrected during inspection
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed several food employees turn faucet off with their bare hands after handwashing and food employee not vigorously rub hands for 10 to 15 seconds when washing their hands prior to turning faucet off with their bare hands. CDI by instruction.
#31 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
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 recently prepared lettuce cooling in covered containers in walk in cooler and prep refrigerator. CDI, lettuce in prep refrigerator relocated to walk in cooler to rapidly cool and lids opened to facilitate heat transfer in containers of prepared lettuce in walk in cooler.
Oct 16, 2018 A 98.5 · 3 violations
#6 · Hands clean and properly washed
Corrected during inspection
2-301.14 When to Wash - P - Observed 1 food employee handle raw hamburger patty then change gloves before handling RTE bread. CDI, employee washed their hands.
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed blanched fries held using time but not following procedures for timer. CDI, 6 baskets of fries voluntarily discarded by PIC. PIC located timer while on-site.
#41 · In-use utensils: properly stored −0.5
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored on soiled holster at ice machine.
Apr 2, 2018 A 98.5 · 1 violation
#19 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed the sauteed onions hot holding below 135F. CDI-The onions were discarded, and a new batch was made.
Nov 13, 2017 A 99.5 · 2 violations
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed potato buildup on the chopper. CDI-The unit was sent back to the 3-compartment sink for proper washing, rinsing, and sanitizing.
#53 · Physical facilities installed, maintained and clean −0.5
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed grease buildup on the floors around the french fry and fry station. Keep clean.
Jul 25, 2017 A 99 · 2 violations
#36 · Insects and rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flies in the facility. Increase pest control methods.
#49 · Plumbing installed; proper backflow devices −1
5-205.15 Maintain a plumbing system in good repair. Observed several leaks coming from the ceiling of the walk in cooler, and a leak coming from some piping above the french fry compartment sink area. Have repaired.
Mar 22, 2017 A 99.5 · 3 violations
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed small amount of buildup on the inside white plate of the ice machine. CDI-The plate was cleaned and sanitized.
#47 · Non-food-contact surfaces clean
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed small amount of grime buildup on the clean equipment storage racks. Have wiped down.
#53 · Physical facilities installed, maintained and clean −0.5
Repeat violation
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grout throughout the flooring at the fryer station area. Have repaired. REPEAT.
Dec 5, 2016 A 99.5 · 3 violations
#8 · Handwashing sinks, supplied and accessible
Corrected during inspection
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice sitting in the back hand wash sink. Do not dump ice into the handwash sink. CDI-Spoke to the PIC about only washing hands at a hand wash sink.
#42 · Utensils, equipment and linens: properly stored, dried and handled
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean storage rack. CDI-The pans were unstacked to allow for proper air drying.
#53 · Physical facilities installed, maintained and clean −0.5
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grout on the flooring near the fryer station. PIC stated facility is going to go through a remodel, and will be getting a new floor.
Jul 14, 2016 A 99.5 · 1 violation
#53 · Physical facilities installed, maintained and clean −0.5
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build-up on the vent in Women's restroom. CDI- Cleaned during inspection. Observed several kitchen light fixtures with debris inside. Clean as needed.
Apr 6, 2016 A 99.5 · 1 violation
#53 · Physical facilities installed, maintained and clean −0.5
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
-Observed build-up on the ceiling vents in the kitchen area near prep sink area. Clean as needed to prevent build-up.
-Observed grease on the floor under the fryer area.
Dec 28, 2015 A 99 · 2 violations
#47 · Non-food-contact surfaces clean −0.5
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean sides of cooking equipment and area under grill.
#53 · Physical facilities installed, maintained and clean −0.5
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair bottom storage shelf near grill and prep cooler.
Oct 1, 2015 A 97.5 · 3 violations
#6 · Hands clean and properly washed −2
2-301.14 Wash hands before donning gloves and between gloves uses.-P: Observed the cook handling raw beef, change gloves, and handle cooked foods. Employees must wash hands if going from raw product to ready to eat product. Gloves are not in place of handwashing. CDI- by instruction.
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean white flap inside ice machine.
#53 · Physical facilities installed, maintained and clean −0.5
6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor under fryers.
May 7, 2015 A 99.5 · 4 violations
#6 · Hands clean and properly washed
Corrected during inspection
General Comment
2-301.14 Wash hands before donning gloves and between gloves uses.-P Food employee started to don gloves without washing hands first. EHS Reminded to wash first; employee stopped and washed hands.
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
General Comment
4-601.11(E)(4) - Food contact surfaces of equipment shall be cleaned at manufacturer's specs or to preclude build up. Minor white build up on one soda machine nozzle. Clean.
#36 · Insects and rodents not present; no unauthorized animals
General Comment
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fly in kitchen. Continue to work with pest control service provider.
#51 · Toilet facilities: properly constructed, supplied and cleaned −0.5
5-501.17 Provide a covered waste bin in female restrooms. Trash can in women's rest room has cover. Provide cover or replace with lidded can.
Nov 26, 2014 A 98.5 · 1 violation
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed the fliptop refrigerator that contains lettuce and cut tomatoes was at 70F. The food product in the coolers was at 55-58F. CDI - cooler plugged back in and returned to temperature.
Jul 24, 2014 A 99 · 1 violation
#22 · Time as a Public Health Control: procedures and records −1
3-501.19 Time as a Public Health Control - P,PF. Time as a Public Health control procedures must be kept in the facility and followed. Observed the timers had not been started even though fries had already been blanched and no procedures were present. CDI. Procedures from the state website printed and timer started.
Jan 7, 2014 A 97.5 · 6 violations
#6 · Hands clean and properly washed
Corrected during inspection
2-301.12 Cleaning Procedure - P. To avoid recontamination of hands food employees must use disposable paper towels or clean barriers when touching faucet handles. Observed food employee at handsink turn faucet off with bare hands. CDI by instruction.
#13 · Food separated and protected −1.5
Corrected during inspection
3-304.15 (A) Gloves, Use Limitation - P. Single use gloves shall be used for one task only then discarded when damaged or soiled. Observed food employees use same gloves to handle raw burgers then pull fresh gloves and a food employee finishing one task and handling blanched fries. CDI by instruction.
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Keep all food contact surfaces clean to sight and touch. Observed ice machine in kitchen with mold residue on the inside, and one soiled plastic container on dish rack. CDI PIC cleaned and sanitized ice machine.
#22 · Time as a Public Health Control: procedures and records
Corrected during inspection
3-501.19 Time as a Public Health Control - P,PF. Written procedures shall be prepared in advance and maintained in the food establishment. Observed no written procedures available at facility for blanched fries, and the timer was not started for the second batch of fries. CDI by instruction and printed out TILT procedures facility sent to the state.
#26 · Toxic substances properly identified, stored, and used
Corrected during inspection
7-102.11 Common Name-Working Containers - PF. Containers storing chemicals must be clearly named with common name of material. Observed bottle of windex not properly labeled. CDI PIC labeled chemical bottle with chemical name.
#50 · Sewage and waste water properly disposed −1
Corrected during inspection
5-402.13 Conveying Sewage - P. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system. Observed standing water coming from grease trap in the middle of the kitchen. CDI PIC called plumber to look at the problem.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “FIVE GUYS FAMOUS BURGERS & FRIES-BLAKENEY” or State ID 2060015641). Inspection type (routine vs. follow-up) is not published in the county's data.