FIVE GUYS #1966

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed water splashes from ceiling leaks on the food boxes, damaging the boxes from wetness. CDI. PIC removed food items from water leaks areas..

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 0ppm quat when being used to sanitize. CDI. PIC replaced the bag. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed burger in drawer at 43F. CDI. PIC removed to the cooler and indicated it was placed there this morning. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth stored in sanitizer below proper concentration. CDI - PIC remade sanitizer bucket and placed in-use wiping cloth back into the bucket.

4-501.11 Maintain equipment in good repair. Observed leaks in the WI cooler, and also rust around the joints in the WI cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed onions being held at 127F in hot holding unit on prep counter. CDI: PIC indicated it was made this morning and reheated to 165F.

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 tomatomes and lettuce cooling in the WI cooler in a tightly covered plastic dish. CDI. PIC removed the covers. 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 .

5-205.15 Maintain a plumbing system in good repair. Observed water leaks from prep sink. Needs to be repaired. Repeat

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 RI cooler in a tightly covered plastic dish. CDI. PIC removed to the WI cooler. 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 no labels on working containers of salt and Cajun spice. CDI. PIC labeled. Repeat

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist bands while working with food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth stored in sanitizer below proper concentration. CDI - PIC remade sanitizer bucket and placed in-use wiping cloth back into the bucket.

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. Observed to go boxes stored directly on the floor. CDI.PIC removed.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks from the water filter system.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility has an incomplete employee health policy. CDI. PIC was provided a new one and education provided. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dish cover being stored in hand sink. CDI: PIC removed item.

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 no labels on working containers of salt and Cajun spice.

4-501.11 Maintain equipment in good repair. Observed leaks in the WI cooler, and also rust around the joints in the WI cooler.

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: 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 . Observed three plastic containers with tightly covered lids containing cut lettuce cooling since 9:37am this morning. Cut lettuce only reached 48F at 1:40pm. CDI: PIC voluntarily discarded lettuce.

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 baskets of blanched fries being held on TPHC at fryers without a time marked to indicate when 4 hour period has elapsed. CDI: PIC started a timer of one hour and 30 minutes as earliest batch of fries were blanched 30 minutes prior. NOTE: Establishment uses a 2 hour hold time for fries and uses red hooks attached to baskets to identify oldest product. No red hooks were available during inspection to identify oldest product. EHS will conduct long term compliance visit to ensure written procedures are being followed.

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: 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 . Observed three plastic containers with tightly covered lids containing cut lettuce cooling since 9:37am this morning. Cut lettuce only reached 48F at 1:40pm. CDI: PIC voluntarily discarded lettuce. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed American cheese stacked high in a container being held at 47F in an ice bath at prep counter. Also observed two containers of cut lettuce being held in prep flip top cooler at 46F. CDI: PIC moved cut lettuce and cheese to WIC to rapidly cool, put new cheese stacked low in an improved ice bath with water.

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: 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 . Observed a covered large deep plastic container of cut lettuce and a covered large deep plastic container of sliced tomatoes both cooling in WIC at a rate insufficient to reach cooling parameters. CDI: PIC placed items on shallow metal sheet trays and placed back in WIC to rapidly cool.

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 build up on surface surrounding nozzle of soda dispenser. Clean as needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed onions being held at 119F in hot holding unit on prep counter. CDI: PIC voluntarily discarded onions.

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. Observed a box of single use cups being stored on floor next to dry storage shelf. CDI: PIC placed cups on shelf.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster and recycle container with lids and sliding doors open. CDI: PIC closed lids and doors.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee dump rinse from shake machine in hand sink. CDI corrected through instruction

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observobserve onions hot held at 122. CDI discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed only cut lettuce at 45 f. CDI voluntarily discarded Repeat

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 facility failing to follow tphc marking procedures. Repeat. System corrected after voluntarily discarded all fries. Points not escalated based on exceptional pic food safety demonstration

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cup with water being stored in hand sink. CDI: PIC removed item.

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 raw burger patties in cold drawers and sliced tomatoes in prep top above 41F. CDI: PIC voluntarily discarded sliced tomatoes and moved raw burger to walk in cooler.

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 holding blanched fries on TPHC, 2 hour timer was not set as stated in procedures. PIC stated the timer was not set due to one of the two timers was broken, working timer was set for a different activity. PIC voluntarily discarded fries. VR required within 10 days.

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 tomatoes cooling in walk in cooler with lid secured on the container. Tomatoes were cooling at a rate of 0. CDI: PIC removed lid to allow for tomatoes to quickly cool.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed hose with spray nozzle at the mop sink with the water turned on, facility does not have a back flow preventer rated for continuous pressure. CDI: PIC cut off the water.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed 3 packages of strawberries in WIC with growth on the packaged strawberries. CDI - PIC Disposed of the strawberries voluntarily.

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 unwashed strawberries stored of washed produce in the WIC. CDI - PIC moved unwashed strawberries to lower shelving to prevent contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 hot holding mushrooms at a temperature of 109F. CDI - Mushrooms were reheated to a temperature of 198F before being returned to hot holding.

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 no labels on working containers of salt and Cajun spice. CDI - Identifying labels were affixed to working containers of salt and Cajun spice.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth stored in sanitizer below proper concentration. CDI - PIC remade sanitizer bucket and placed in-use wiping cloth back into the bucket.

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 soil and food residue on the interior surface of the dessert reach in cooler and the exterior surface of the ice cream machine. Observed discoloration on the floor and ceiling of the WIC.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in the female restroom.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed broken and warped lids on recyclable dumpster, preventing effective closure. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excess food waste stored outside of the dumpster. Observed open doors on the dumpster, and open lids on the recyclable dumpster and above ground grease receptacle. Trash and food waste observed in the above ground grease receptacle. REPEAT. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

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 flooring throughout the facility with excessive soil and food residue, most notably the flooring surrounding the ice machine, beneath the vegetable washing 3 compartment sink, surrounding the fryer station, and a green discoloration and residue beneath the prep unit.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee touch face but on gloves then proceed to handle clean utensils. Observed employee handle raw beef, change gloves to new gloves and then handle RTE bread without washing their hands when changing gloves. Observed food employee turn faucet off with their bare hands after washing then proceed to handle single-service gloves. CDI, employees washed hands and reminded staff when to wash upon contamination and when changing gloves if changing tasks.

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 2 hour timer not set as written procedures for TPHC blanched fries state. CDI by instruction, timer set.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed some soil in back of toilet seat in men's restroom. Maintain clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open door on dumpster. Repeat. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from outdoor dumpster.

2-501.11 Clean-up of Vomiting and Diarrheal Event Facility does not have a written vomiting and diarrhea plan. Facility was sent the link to a plan and educated on requirement.

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 Sliced tomatoes and prepped burgers observed cooling in tightly covered plastic containers in walk-in cooler. CDI. Vented. Repeat violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stack of wet pans deemed clean observed stacked together.

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

General Comment: 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed employee pre-rinsing in rinse vat of 3 compartment sink and washing over rinse vat as wash vat overstacked. CDI by instruction on proper manual warewashing procedures.

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 facility missing clamps and timer per TPHC blanched fry process. CDI, temporary written procedures completed on site for TPHC blanched fry process until facility receives timer and clamps.

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 prepared in morning cooling in tightly covered container. Cooling temperature 1 at 10:28 am was 46 degrees F. Lettuce remained at 46 degrees F at 46 degrees F. CDI, lettuce covers partially removed to facilitate heat transfer. Repeat.

4-803.11 Storage of Soiled Linens - C - Observed soiled linen stored on cabinet.

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

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 and lettuce cooling in tightly covered containers. Temperature of tomatoe at 10:54 am was at 47 degrees F and lettuce was at 47 degrees F. T

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

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 hand wash where food employee recontimnated hands on handles. CDI-Coached,rewashed

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed bare hand contact of raw potatos de starching. CDI- PIC coached employee

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over packaged ready to eat foods. CDI- coached

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese on ice bath and lettuce in top of prep unit above 41F(see temp chart)- CDI- coached for TPHC

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee beverages stored over open bucket of sanitizer.