FIVE GUYS ARBORETUM

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed potato cutter air drying after being run through three comp with visible food debris on the blades. Observed PICs unable to provide proper cleaning SOP for milkshake wand during inspection. PICs stated milkshake wands are rinsed in water and wiped down with chlorine based sanitizer after every use. Provided procedures do not include utilizing detergent. Sanitizer instructions describe the need to utilize detergent before sanitizing. CDI - Potato cutter moved to dirty dishes collection. REHS educated PICs on proper cleaning procedures for milkshake wand. Milkshake wand w/r/s during inspection. 1.5 pts. 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 .

6-303.11 Provide required lighting intensity. Observed light in women’s restrooms broken and unable to provide any lighting. 20 foot candles required. 0 pts.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee handle washed and cut raw potato fries with bare hands during inspection. PIC and employee stated it is standard for employees to not don gloves while working with washed and cut fries before being blanched. Fries are soaked in water for an extended period of time before being blanched to 140F and held on time before being fully cooked to order. CDI - EHS coached PIC on definition of RTE foods, and proper handling of washed produce. Potatoes rewashed before being placed in water to continue facility’s SOPs. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in back dish area with heavy damage to the cutting surface. Repair or replacement necessary. 0.5 pts.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee place raw hamburger on grill with gloved hands, doff gloves, and don new gloves to work with clean utensils and cooked hamburgers without washing hands in between. CDI - PIC and employee coached on proper handwashing procedures. Employee doffed gloves, washed hands, and donned new gloves. 0 pts.

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 sliced cheese portioned out at 9:15am holding at 43F at 1:40pm. CDI - PIC voluntarily discarded. 1.5 pts. 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 sliced cheese cooling from ambient while wrapped tightly in tin foil, and sealed inside of a plastic container in WIC. Cheese had missed cooling window. CDI - PIC voluntarily discarded. EHS coached PIC on proper cooling methods. 0 pts. 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 .

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food employee handle raw beef, remove gloves, put on new gloves and handle bread without washing hands. CDI: Food employee removed gloves and washed hands.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in back kitchen area.

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 and portioned hamburger cooling at a rate of 0.02F/min, lettuce was tightly covered with a lid and hamburgers lid was slightly vented . CDI: PIC removed lids from items. 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 cups near register with lip surface exposed.

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 four (4) metallic spice shakers of salt and Cajun spice without effective labels. CDI - EHS applied station labels to effectively distinguish spice shakers.

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 minor food soil accumulation and debris beneath standing equipment, namely underneath 3 comp sink in dish area and veggie wash. Observed minor food soil (onion skins, dust) on floor of WIC. Clean as needed to prevent contamination.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed two (2) small bins of tomatoes, time marked as having been prepped at 9:16 a.m. on 11/01/2022, at 44F to 47F throughout at 2:36 p.m. CDI - PIC voluntarily discarded tomatoes.

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 TPHC instructions for blanched fries including description of labeling method including colored carabiners and timer. Neither component of this system was observed at time of inspection and PIC was unaware of TPHC system. Timer was found prior to end of inspection, but no carabiners were available. A blank TPHC sheet was provided to establishment, in the event that TPHC system requires revising. A verification visit will occur no later than 11/11/2022.

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 cooling sliced tomatoes with tightly fitted lids failing to cool to 41F in under 4 hours. CDI - Tomatoes were voluntarily disposed of by PIC. EHS provided establishment with cooling chart for prepped TCS food items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately three (3) flies throughout course of inspection.

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 food establishment operating without written procedures for vomiting or diarrheal events. CDI - Sample cleanup plan provided by regulatory authority.

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 metallic spice shakers of salt and Cajun spice without effective labels. CDI - regulatory authority discussed working container labeling with the PIC and labeled shakers with butcher's tape.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door as open. CDI - door was closed prior to return to interior premises.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM on site during inspection. - REPEAT - 1 -

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed 4 containers of strawberries with fuzzy white buildup present. CDI - Items voluntarily discarded. - 0 - * Facility uses strawberries for shakes. Shake machine is broken and not being used. *

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 slight food debris build up underneath 3 comp sink in dish area. Clean as needed to prevent contamination. - 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. Observed no written vomit and diarrheal plan available at facility. CDI by education. Email sent to PIC containing 2017 food code items. - 0 -

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee handle raw burgers, change gloves, and move to handle ready to eat cheese without first washing hands. CDI - Employees hands washed. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee move from register, don gloves, then proceed to handle food items without first washing hands. CDI - Employees hands washed. - 0 - All other instances of hand washing were good.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can blocking hand sink in back room. CDI - Trash can removed. - REPEAT - 2 -

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 few shakers of fry seasoning without labels present. Label with common name of food items. - 0 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can blocking hand sink in prep area. CDI - Trash can removed. Discussed importance of maintaining access to hand sinks at all times with PIC. - 1 -

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed prepped cheese stored underneath bacon. PIC noted employee had just completed prepping cheese and placed the container there by mistake. All other facility storage order good. CDI - Cheese moved to different location. - 0 -

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 TPHC procedures for blanched fries being held on TPHC for 2 hours. CDI - PIC and EHS filled out TPHC form. Form emailed to PIC to sign and store. Facility fry procedure from corporate did not include TPHC requirements or instructions. - 1 -

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 cooling tightly covered in walk in cooler. CDI - All items uncovered to allow for air flow. - REPEAT - 1 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few plastic containers wet nested in dish drying area. CDI - Items separated to allow for air flow. - 0 -

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on rack over clean equipment.

7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottles of containers located over single-service glove boxes in kitchen. CDI, chemicals relocated for proper storage.

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 deep container of cut lettuce cooling in walk in cooler. CDI, lettuce transferred to multiple shallow containers to rapidly cool. Improvement made since last inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt and spice shaker containers not labeled by common name of ingredient.

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 1 food employee turn faucet off with their bare hands. CDI by instruction. Improvement made since previous inspection.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods. CDI, foods relocated for proper storage.

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 burger patties prepared from earlier in the day did not cool to below 41 degrees F in 4 hours that were cooling in tightly covered containers. CDI, sheet pans voluntarily discarded by PIC. Ensure proper cooling methods are followed such as cooling in uncovered / shallow container below 2 inches. Observed recently prepared lettuce cooling in deep container in prep cooler from the morning at 52 degrees F cooling over 4 hours. CDI, lettuce voluntarily discarded by PIC. Cooling method handout provided to PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed onions hot held at 124 degrees F. CDI, onions reheated to 182 degrees F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed chemicals stored over clean aprons / towels. CDI, chemicals relocated for proper storage.

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 burger patties prepared from earlier in the day did not cool to below 41 degrees F in 4 hours that were cooling in tighly covered containers. CDI, sheet pans voluntarily discarded by PIC. Ensure proper cooling methods are followed such as cooling in uncovered / shallow container below 2 inches. Cooling method handout provided to PIC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed several dumpster doors left open, a dumpster with lids bent inside. Observed dumpster with hole and no longer leakproof. 5-501.114 Using Drain Plugs - C - Observed drain plug missing from outdoor dumpster.

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 multiple excellant hand washes at relevant applicable times but observed one recontamination on handles and one re-entry from rear kitchen without hand wash. CDI-coached; hands washed ; gloves re-donned; no points taken

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat containerized food. CDI- to be reorganized

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all cold holding equipment held foods at 41F or less but cheese on ice bath at 44F. CDI-placed on Temporary TPHC

5-502.11 Frequency-Removal - C Observed back room(kitchen) to have excess waste packaging and clutter. Removed to dumpster