FIVE GUYS- NORTHCREST

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands then used clean hands to turn off faucet, no barrier was used. REPEAT..CDI.EHS educated PIC on proper handwashing.

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 tomatoes prepped at 7:43am at 43F at 12:10. CDI.. Tomatoes were 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 .

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 WIC in plastic container tightly sealed not allowing cold air to circulate. CDI Items were 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 .

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 several shakers without lables..REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands,With clean hands turned faucets off without barrier. CDI.. Employee re-washed hands and used paper towel as barrier.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed onions stored over wash produce and RTE food. CDI.. Onion were moved durning inspection For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 several shakes without Lables to identify contents.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P- Observed food employee place raw burger patties on grill and then proceed to don new gloves without a hand wash. CDI - EHS provided education on when to wash. Employee washed hands and donned new gloves.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build-up on interior surface of ice machine baffle. Per PIC, machine is cleaned monthly by an outside service. PIC to address cleaning frequency with service.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF : Observed employee unable to be verified as having been informed of reporting responsibilities for illness symptoms / diagnoses. CDI- employee reviewed and signed compliant reporting agreement while on site. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observation: Observed sliced tomatoes found to be above 41F and right at the 4 hour window for cooling. Items were in deep containers covered with lids. Food would not have reached 41.0 F without intervention. CDI: See # 33 below. 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 .

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 Observation: Observed sliced tomatoes, pattied burgers stacked several layers and tightly covered in WIC. At 11:21 am tomatoes were 48.0 F. At 11:58 temperature was 47.0 F with no change to cooling method. At that point REHS suggested spreading tomatoes on a sheet pan in the WIC. Within seven minutes tomatoes dropped to 41.8 F. EHS provided education about proper cooling methods and advised that lids be left off of cooling food. Also advised that spreading cooling food on a sheet pan in the WIC is a rapid method for cooling foods within compliant time, which is 4 hours from time of prep. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in facility. contact pest control company for control.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P: Employee working at front counter taking orders moved to prep area and began packaging food. PIC stopped employee and directed to wash hands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observation: EHS observed cut lettuce, sliced tomato and pattied ground beef were found to be above 41F and right at the 4 hour window for cooling. Items were in deep containers covered with lids. Food would not have reached 41.0 F without intervention. CDI: PIC removed the lids from the containers to facilitate cooling. REPEAT. 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 .

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 Observation: EHS observed cut lettuce, sliced tomatoes, and pattied ground beef cooling in the WIC in deep containers with the lid on. CDI: PIC removed the lids to allow for rapid cooling. EHS provided education about proper cooling methods and advised that lids be left off of the products until they reach 41F. REPEAT. Return visit within 10 days to check on cooling methods used in facility. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ketchup packets stored on floor.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Single service knives stored on floor.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observation: EHS noted that facility was using outdated employee health form. The facilities form included 5 of the 6 reportable illnesses. CDI: EHS will provided the updated form to the PIC. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observation: EHS observed cut lettuce, sliced tomato, sliced cheese and pattied ground beef where found to be above 41F and right at the 4 hour window for cooling. Items were in deep containers with lids. CDI: PIC removed the lids from the containers to facilitate cooling. REPEAT. Points not escalated due to overall performance of facility. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observation: EHS found that cooked mushrooms were being held at 113F in the hot well. CDI: PIC voluntarily discarded the cooked mushrooms. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observation: EHS observed that facility holds blanched fries on TPHC for 2 hours. Facility was not following corporate procedure document. CDI: EHS educated PIC on procedures and directed PIC to the corporate policy standards for TPHC.

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 Observation: EHS observed cut lettuce, sliced tomatoes, sliced cheese, and pattied ground beef cooling in the WIC in deep containers with the lid on. CDI: PIC removed the lids to allow for rapid cooling. EHS provided education about proper cooling methods and advised that lids be left off of the products until they reach 41F. REPEAT. 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. Observation: EHS noted a few pans wet stacked in the clean dish storage area. CDI: EHS stacked the pans to allow for air drying. PIC stated in coming days more shelfs were going to be utilized for drying dishes to elevate this issue.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.: Found sliced tomatoes and lettuce above 41.0 F right at 4 hours. CDI- cooling method changed. Tomatoes and lettuce dropped within 30 minutes. Points not escalated due to overall performance of facility. 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 .

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 : See #20 above. Tomatoes and lettuce were tightly covered in high volume in containers. Vent containers of TCS foods such as tomatoes and lettuce to facilitate rapid cooling. Also found pattied ground beef in covered containers 45.0 F. CDI- beef vented. Method changed for tomatoes and lettuce. Both transferred to shallow pan and left uncovered in walk-in cooler. Points not escalated due to overall performance of facility. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.: Found sliced tomatoes and lettuce above 41.0 F after five hours. CDI- Pic 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 .

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 : See #20 above. Tomatoes and lettuce were tightly covered in high volume in containers. Vent containers of TCS foods such as tomatoes and lettuce to facilitate rapid cooling. Also found pattied ground beef in covered containers 42.0 F. CDI- Vented ground beef. Tomatoes and lettuce discarded voluntarily. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 3 comp sink and at sanitizer buckets above 400ppm quat, too strong. EHS confirmed with both EHS test strips and facility, 3 comp is registering at/above 500ppm quat sanitizer. CDI- sanitizer diluted, PIC calling for dispenser to be adjusted, will dilute with water until adjusted.

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 to-go cups stored at cash register area, stacked well above the sneeze guard protectors and rims of cups are exposed to customers and potential contamination in current storage. REPEAT.

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 to-go cups stored at cash register area, stacked well above the sneeze guard protectors and rims of cups are exposed to customers and potential contamination in current storage. EHS discussed with PIC, PIC stated they had also noticed this issue, will discuss with employees about corporate procedure for cup storage.

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 broken floor tile near cook line. PIC stated this facility is due to be renovated soon, tiles will be fixed at this time.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some pink residue on the interior panel of the ice machine. Clean and maintain.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packaged hot dog buns stored below chemicals. CDI - PIC relocated the hot dog buns.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the green cutting board scratched and discolored. CDI - PIC replaced during the inspection and discarded the old cutting board.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written policy for vomit & diarrhea cleanup. CDI: EHS provided policy via email.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food waste(oreo shake) in hand sink near shake station. CDI: Education provided and food employee cleaned sink.

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 flashing separating from wall at entry way to back of kitchen. Observed bowed FRP near doorway entrance to kitchen.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer level in red buckets- 50ppm. CDI: Food employee remade sanitizer solution- 150ppm.

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 sliced lettuce and tomatoes cooling in covered plastic containers stacked 2 deep in walk-in cooler. CDI: PIC vented product and began cooling within minutes.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed bananas and lemons above RTE drinks. CDI-PIC is a new manager and they moved the produce to the produce shelf. EHS explained unwashed/clean produce

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onions in the front hotwewll below 135F, PIC reheated the to above 165F and they were holding above 135F after 30mins.

4-501.11 Maintain equipment in good repair. Upon arrival PIUC explained that the potato sink broke this morning and had spilt water all over the floor. They had since cleaned up store, and maintenance came while EHS was on site. Was fixed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries over washed strawberries and banana they use for shakes. CDI-PIC moved strawberries to a bottom shelf.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed milk machien blender with thick white build-up on it. PIC explaiend they wash it every night, and deep clean the machien every week. CDI-EHS explained the blender needs to be cleaned every 4hrs, andf PIC washed/rinsed/sanitized blender.

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 cracked floor tiles. Low grout throughout kitchen area. Wall joint cover falling off. Broken tile by the grease trap.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onions sitting at 120F in the hot well, mushrooms were in temp. PIC explained they had been there for 1 hr. PIC lifted pan and noticed there was no water. PIC added water. CDI-PIC voluntarily discarded onions.

4-501.11 Maintain equipment in good repair. Obserevd grease leaking out from a crack underneath the grill. PIC explained they have part ordered to repair. PIC did not sign due to Covid protocols

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. Areas of low grout throughout kitchen area. PIC exlpaiend they are redoing tiles very soon.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIXC explained milkshake dispenser and mixer are cleaned throughly every night but not washed/rinsed/sanitized every 4 hours. CDI-PIC washed/rinsed/sanitized while on-site.

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 fries being held on time in basket which is an approved process for five guys, but no written procedures on-site. CDI-PIC was able to get them faxed over during inspection.

5-402.12 Grease Trap - C Observed water coming up from the grease trap when you step on lid. PIC explained this happens after they mop and the water build-ups. Grease trap was cleaned 2 weeks ago.

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 one side wall panel cover (v shape plastic piece) was hanging loose on wall)

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 one employee wash hands and cut off faucet with bare hands. CDI- Education was performed immediately. Employee rewashed hands.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of surgar that was not labeled. CDI- container was labeled during inspection.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed a bag of employee food and drinks stored at fry washing sink. CDI- Items were stored in employee designated areas.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese 49F on ice at the grill. CDI (corrected during inspection) Ice was replaced as it was melting.

4-602.13 Nonfood Contact Surfaces - C Observed some grease build up around the top of the fryers

6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed missing grout in between kitchen tiles where water can pool. Facility is due for a remodel in the upcoming months. Also note worn baseboard area in front of the walk-in cooler.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy on site. CDI policy emailed to PIC. VERIFICATION REQUIRED. \

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 paper towel dispenser in front prep station broken. Paper towels were provided beside dispenser. PIC stated dispenser has already been order. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved in several areas of kitchen.

4-501.11 Maintain equipment in good repair. Observed a broken nozzle and the washer missing on the sprayer hose at the 3 compartment sink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink build-up on deflector inside ice machine.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bag of potatoes stored directly on the floor. CDI-product placed on shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on the drying rack.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee drinking from personal drink, return to food preparation without washing hands prior. CDI employee washed hands, contaminated food voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed QAC based sanitizer less than 200ppm. CDI sanitizer replaced and tested at proper concentration.

5-103.11 Capacity-Quantity and Availability - PF. Observed no cold water provided at handsink in back prep area.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket <150ppm. CDI bucket refilled to proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onions holding hot at <135F today. Onions reheated on the grill to 176 today to correct. TILT/TPHC given as an option on this product as well.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hotdogs just opened on this day but they had an expiration date >7days on the label. Discussed with manager that these can only have a 7 day hold time on them-expiration date changed to correct.

Use timer or other means to keep track of 2 hour french fry hold time.Observed no timer being used today. Fries timed during inspection,.3-501.19

Clean spray arms and equipment wheels.4-602.13

Observed flys in facility today. Work with pest management to control this issue. recommend fly fans/fly lights and cleaning floor drains.Corrected by instruction.6-501.111

Do not store handles in food to prevent contamination.observed mushroom handle stored in food today. Picked up so the handle extended out of the product.3-307.11

Observed the WIC leaking today- repair. No food was being contaminated during inspection- be sure to keep storage away from leak until repair can be made.4-501.11

Wash hands for 15-20 seconds, along with exposed arms before rinsing. Observed a very brief handwash today and the employee failed to wash exposed arms. Employee rewashed to correct and discussed proper handwash with PIC.2-301.12

100F water must be supplied to all handsinks. Observed back handsink with only cold water supplied today. Verification of correction in 10 days.5-205.11

Store chemicals below and/or seperate from all food, single use items, clean linen, and food contact surfaces. Observed papertowels stored directly next to chemicals. Papertowels moved to the top shelf during inspection to correct. 7-201.11

2-103.11 (M) Person in Charge-DutiesEmployees must know the big five illnesses that have to be reported to the PIC if they are ever diagnosed or exposed to one of the five. Observed staff unsure of the big five today. Recommend posting employee health policy given to PIC today for employees to reference.

3-501.19 Time as a Public Health ControlObserved french fries that had been cooked once and not held hot at 135F today. These are to be timed but there was no way to keep time except via the clock on the wall. Chef must use a method other than keeping this time in their head, to ensure 2 hours is not exceeded. Use a timer, write the start time down, or write the discard time down. Observed no method of timing spelled out on the TPHC/TILT form today- describe how time will be kept track of on this sheet and keep available for EHS to reference. TPHC/TILT form given as an example today.Today the start time was written on a piece of paper and taped to the wall near the fry station.

3-305.11 Food Storage-Preventing Contamination from the PremisesObserved a lidded employee drink stored on the prep sink drain board today while uncovered potatoes were being soaked in the sink. Store employee drinks below all food prep surfaces to avoid cross contamination.

4-501.11 Good Repair and Proper Adjustment-EquipmentObserved the back handwash sink spigot leaking today- repair.