FIVE GUYS BURGERS AND FRIES #683

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 being held on 2 hr TPHC, not reflecting TPHC procedures provided by facility. Facility holds fries on 2 hr TPHC and monitors time with timer countdown. Observed timer counting up, and employees were observed unable to describe timer procedures. Per internal SOP, 2 hr hold time shall be tracked via color coded carabiner clips and timers. -Train all employees on TPHC procedures and ensure timers/carabiners are being properly used in terms of written procedures.- 10 DAY VERIFICATION REQUIRED.

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 lettuce and sliced tomatoes cooling at a low rate in WIC. Items were found in large plastic containers with lids stacked on top of each other. -CDI- EHS educated PIC on proper cooling methods and items were unstacked and lids removed. **REPEAT** -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 .

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 walls near fry prep sink, and walls above dry storage area near 3-comp sink and to the right of the 3-comp sink in need of cleaning. Observed soap and paper towel dispenser with dust buildup. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

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 lettuce, cut tomatoes and raw burger patties prepared more than 4 hours ago between 43-46F. Refer to temperature chart. -CDI- PIC voluntarily discarded cut lettuce and tomatoes and removed lids and placed raw burger patties on an ice bath to cool back down. -1.5- 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 cut lettuce, cut tomatoes and raw burger patties that did not meet cooling parameters. Items were found cooling in WIC in plastic containers densely packed with lids, with some containers stacked on top of others. -CDI- EHS educated PIC on proper cooling methods and items were voluntarily discarded. PIC removed lid and placed raw burger patties on ice bath to cool back down. -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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles touching peanuts. -CDI- PIC relocated items. -0-

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 food debris on shelving where fry timer is kept and above hot holding lamp where fries are kept. -CDI- PIC wiped items down. -0-

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 debris on wall near prep sink, where glove boxes are stored. Increased and more thorough cleaning frequency recommended. -0-

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 change gloves without washing his hands, and then proceeded to handle hamburger buns. CDI PIC had employee wash his hands and change gloves.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food with no beard guard on. 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 turn faucet off with her clean hands. CDI PIC had employee wash her hands again. 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handle raw burgers and then change gloves without washing her hands. CDI EHS educated employee and she washed her hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw hamburgers in WIC at 44F. PIC stated that they were prepped at 9:15 am this morning. CDI PIC took lids off and unstacked pans. 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 .

3-501.15 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 multiple trays of raw burgers prepped today at 9:15 am in WIC covered and stacked 4 deep. They were still 41F at 1:30 pm. CDI EHS educated PIC and he had lid removed and trays unstacked. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food with no beard guard on.

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 single service cups stored unprotected at cash register.

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 timer not started for fries. CDI- Timer started.

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 container of tomatoes cooling while wrapped and stacked with cooling lettuce. CDI- Containers unstacked and lids vented. 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 vents on ceiling dripping with water near the hot well and prep top. Units were covered to protect from splash contamination. PIC will call maintenance to ensure water stops dripping.

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 thermometer in need of cleaning. Observed lid of prep top in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed potato slicer soiled with old food debris. CDI- Slicer taken back to be cleaned. 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 .

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 in the low reach in cooler cooling with a tight fitted lid on. CDI- Lettuce uncovered and placed in the walk in cooler for faster cooling. Lettuce cooled to 41F. 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 .

3-501.19(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 time stamp for fries. CDI- Timer started for fries.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 ice cream mixer soiled with old food debris. CDI- Cleaned

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed tomaotes and lettuce in the prep top unit holding above 41F. CDI- Items discarded.

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 lettuce and tomatoes over stacked in the prep top unit. Observed burgers cooling with tight lids.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open.

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 Observed no vomit/ diarrhea policy. CDI- EHS emailed policy to PIC.

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 prep top in need of cleaning.

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 timer not on for fries. Fries were dropped and placed on time as EHS walked in. CDI- Timer started.

4-204-112 Temperature Measuring Devices-Functionality - PF Observed thermometer not working

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed scrapper stored in the handwashing sink. CDI- Scrapper removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed upper plate of drink machine in need of cleaning.

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 without time stamp. Facility uses timer for fries. Fries were first blanched approximately 2 hours ago. CDI- PIC started timer for fries.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed upper plate of drink machine in need of cleaning. -REPEAT

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed drink machine in need of cleaning on exterior surfaces. -REPEAT

2-301.14 When to Wash - P Observed food employee handle raw hamburger then switch to handling cooked hamburgers without a handwash. Observed food employee take off gloves after handling raw hamburger then put on clean gloved to handle cooked hamburger without a handwash. CDI- Employee washed their hands and new gloves were put on. Wash hands anytime you switch between raw and ready-to-eat foods. PIC notified on when to wash.

4-602.13 Nonfood Contact Surfaces - C Observed drink dispensers soiled with sticky residue. Clean as often as necessary to preclude any accumulation of soiled residue.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese wrapped and covered after prep, tomatoes, burgers, lettuce all above 41F (see temp chart) made from 9:30am items were covered after prepping this morning. Not actively cooling. CDI-PIC opened lids

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 wrapped and covered after prep, tomatoes, burgers, lettuce all above 41F made from 9:30am items were covered after prepping this morning. Lid needs to remain open to allow for proper air flow. CDI-PIC opened lids

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 on TPHC at fryers without timer set. CDI by setting timer. Blanched fries at fryer for 1 hour per PIC. PIC will discard after 1 hour.

5-202.12 Provide at least 100F water at handsinks. -Pf - Observed the water only reaching 61F in the women's restroom. Verification required 4/5/2018

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 no timer to keep track of fries. Procedure states a 2 hour countdown timer is used. CDI Manager was out purchasing a timer and a back up thermometer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in the kitchen. Pest company is going to install fly lights.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups at the front counter not protected and stacked higher than the plastic holders. Keep cups in plastic sleeves or don't stack them higher than the holders.