FIVE GUYS - STEELE CREEK

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 - 2 Shaker containers and 2 squeeze bottles without labels to properly identify substances within.

4-501.11 Maintain equipment in good repair. *Observed - Grill grease catcher leaking onto CH Drawers below. Repair.

*REPEAT* 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed - Dumpster Drain plug missing. Replace. *REPEAT* 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster Door left open. Close when not in use.

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 - Small dripping leak from A/C vent in kitchen area.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC could not show documentation that employees had been trained on employee health policy. New documents provided. VR. 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. Raw burger patties prepped at 9:41 did not cool down in 4 hours. CDI - 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 Raw patties coolign incorrectly with lid on product. Do not cover product with lid when cooling. CDI - 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 .

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. Single servile cups stored past barrier and not protected in plastic sleeves. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors to dumpster open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing. Obtain.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels available at back handsink next to 3 compartment sink *CDI - PIC replaced paper towels in towel dispenser. (0)

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Tomatoes and Cut Lettuce above 41F in Flip Top Unit, see temp chart for details. (1.5) A verification visit shall be conducted within 72hours to ensure flip top unit is able to maintain proper cold holding temperatures. 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 .

*REPEAT* 4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. *Observed - Single service use cups stacked past barrier. (1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese in reach in drawer recorded above 41F. CDI - Discarded. 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 (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. Facility is holding fries on 2 hour TPHC but no written procedures on site. CDI - Emailed, printed, and filled out on site. REPEAT TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Single service cups stored past barrier. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed one container of raw bacon in a covered container stored over one covered container of hot dogs in the WIC. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 blanched fries in fryer baskets that are held on time for two hours without written procedures. PIC sent copy of five guy's approval letter as well as MCPH time procedure. VR within 10 days to check for completion of procedure. 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 raw burger patties at 45F in WIC that were prepped at 9 am. CDI-PIC removed lids of raw beef patties to increase air flow and cooling rate. 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 .

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single use cups by register that do not have a protective barrier surrounding the lip surface of the cups. REPEAT.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed shared dumpster without drain plug. REPEAT.

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 bowing in ceiling above WIC and 3 compartment sink. REPEAT.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored above Oreo and other candy pieces used for milkshakes in the WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed dishes being dipped in sanitizing basin and set to dry during dishmachine and not having the proper contact time of 1 minute as listed by manufacturer. CDI-Food employee set dishes into sanitizing basin for proper contact time. 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 .

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed cups stored by cash register that have exposed lip-surface above hard plastic barrier that stores cups.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed facilities shared dumpster that does not have a drain plug.

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 bowing in ceiling above WIC and above 3 comp sink. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed American cheese (44F) sitting container without temperature control near grill area. Per PIC, sliced cheese is placed into an ice bath by grill area, but the establishments main ice chest is currently not operating. CDI-PIC moved cheese to WIC to cool. Repeat, but points not escalated due to one item of temperature. 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 .

4-501.11 Maintain equipment in good repair. Observed ice machine that is currently not operating. PIC stated that maintenance order has been placed for ice machine. Repeat, but points not escalated due to no pooling water in prep unit.

5-203.13 Provide at least one service sink or curbed cleaning facility for cleaning of mops and disposing of mop water. Observed power hose connected to mop sink used for 3 compartment sprayer nozzle that is in need of repair. Observed food waste around mop sink drain. 5-205.15 Maintain a plumbing system in good repair. Observed 3 compartment sprayer nozzle that is leaking and cannot provide sufficient pressure to rinse off equipment and utensils.

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 bowing ceiling above 3 compartment and prep sink area. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed grilled onions under 135F, PIC stated onions have been hot holding for the last hour. CDI-PIC reheated grilled onions to above 165F. 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. Observed grill drawers with sliced cheese, hot dogs, and raw burger patties and tomatoes on prep top above 41F. All 3 foods were in the 44F-46F range and PIC mentioned grill drawers have had trouble holding temperature a few weeks ago. VR in 3 days to check the maintenance of grill drawers. PIC stated that establishment will not use drawers until maintenance is completed. PIC voluntarily discarded RTE foods. 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 .

4-501.11 Maintain equipment in good repair. Observed water pooling in reach in below prep top unit. PIC stated that work order has already been submitted for unit. Temperatures were below 41F and foods are stored in plastic containers.

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 bowing in ceiling by 3 comp and prep sink towards back of house. PIC stated that establishment is up for renovation in the near future.

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 For more information, please visit: http://meck.co/FoodSafety 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 . Observed large covered plastic container of sliced tomatoes cooling in the WIC. CDI - PIC removed lid to allow for rapid cooling.- 0.5 -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety REPEAT Observed no V/D plan on site. CDI-EHS provided copy of approved V/D procedures. Repeat

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed two boxes of unwashed peppers stored over sliced tomatoes and lettuce in the WIC.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety 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 . Observed food employee using a 3 comp sink to W/R/S. During the sanitizing step, the food employee only quickly dunked the food storage container into the sanitizer sink, while the quat sanitizer being used requires a 60 second process time. CDI- EHS educated worker on the required sanitation time for the sanitizer on site and item was then correctly W/R/S.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed the presence of fruit flies when a trash can was moved in the back prep space. EHS recommended increased pest control frequency.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth hanging from a rack in the back hallway.

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 outside of potato slicer with residual potato debris despite the PIC saying the item was washed and cleaned. CDI-Potato slicer moved to be W/R/S.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety PIC stated the facility does not have procedures for cleaning vomit/diarrhea events. CDI - EHS provided PIC with a paper copy of sample procedures and educational poster. Keep written procedures available upon request. REPEAT -0.5 points

2-501.11 Clean-up of Vomiting and Diarrheal Event No written procedures on site. CDI - Provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese recorded above 41F (see chart). CDI- Discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. One dead bug in back corner of facility. CDI- Discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grill leaking grease down onto grill drawer faces.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed water at front hand sink only reaching 88 degrees. 10 day verification required.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee working register going to do food prep without handwash before putting gloves on . CDI Employee washed hands and then put gloves on. 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 employee wash hands and recontaminate them by turning faucet off with clean hands . CDI employee rewashed hands and turned faucet off with paper towel. Handwashing is repeat violation.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with rubber bracelets on . -0 points-

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee place raw burgers on grill with gloved hands, discard gloves, and donned new gloves without washing hands. Ensure to wash hands before donning gloves. CDI EHS redirected employee to wash hands before donning gloves and educated employees on proper glove-use and handwashing.

3-304.14(B) Hold in-use wiping cloths in sanitizer at proper concentrations between uses. Observed one bucket of chlorine sanitizer at 0 ppm. Ensure to maintain at proper concentrations. CDI PIC refilled chlorine sanitizer buckets to proper concentrations during the inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dumped ice in front handsink. CDI PIC removed ice from handsink.

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 timers not set for blanched fries under TPHC. CDI PIC set proper timers for fries. Repeat violation.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging Buckets of raw french fries unprotected. Protect from physical contaminants.

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 Timers were not set for blanced french fries. Assure timers are set for blanched fries for TPHC. CDI- Timers set. REPEAT.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Single service cups next to cash register stored high and not protected. Keep in sleeves.

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 holding on racks with no time indication. CDI- PIC could not find timers but then acquired some and started time. Assure timers are set and begin when fries are cooked and hold time begins.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Metal container of salt and seasoning not labeled.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Handle for scoop in peanut box was in product. Keep handle sticking out.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored over packages of bread. CDi- removed

5-202.12 Provide at least 100F water at handsinks.-Pf Observed front hand sink only reach 85 F. CDI- shown work order all others at proper temp

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed one digital thermometer not operational. CDI- online system working and battery changed on line thermometer

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packages of buns catching splash from hand sink. CDI- removed