FIVE GUYS BURGERS AND FRIES #1982

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P EHS observed food employee wash their and use bare hands to turn off the faucet. Food employee then attempted to don gloves to prepare food. CDI- EHS intervened and discussed proper hand washing techniques with employee and employee completed a correct hand wash before donning gloves and preparing food. -2-

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 EHS observed facility cooling raw beef patties and sliced cheese in covered containers. Sliced cheese was tightly wrapped in aluminum foil. A few containers of raw beef were stacked in tightly closed containers. Items were cooling at 45F (sliced cheese) and 44F (raw meat) during inspection. CDI- EHS notified PIC who uncovered products and after 30 minutes sliced cheese was at 43F and raw meat was at 41F. -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 .

3-501.19 (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 that faiclity was unable to provide a TPHC procedure sheet or a five guys SOP for TPHC for the blanch French fries. CDI- EHS provided facility with a copy of TPHC form and assisted PIC i completing it. -1.5- 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 did not have a method for tracking time for blanch fries held at the grill. PIC stated that they are to use a timer but it was not being utilized during the inspection. CDI- EHS allowed PIC to start timer on fries as they were cooked less than 10 minutes before EHS’ arrival. PIC voluntarily discarded the fries at the end of the inspection for quality assurance (fries were held for less than 4 hours). -1.5-

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean linens belong stored on the floor for dry storage area. CDI- PIC relocated items. -0- 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several plastic containers wet stacked in clean dish storage area. -0-

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed pallet of hamburger buns stored in back hallway between facility back door and garbage room. EHS advised that this is not an approved storage location as the facility cannot ensure items are protected at all times as other tenants in the building have access to this area. EHS advises that facility should relocated product to be stored in the kitchen.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed that facility is utilizing a hose with a sprayer nozzle that is directly connect to the mop sink faucet with out the additional backflow preventer that is required. The current backflow preventer is rated for non continuous pressure, EHS observed the facet was on with the hose/spray nozzle connected rendering it under continuous pressure. CDI- PIC removed sprayer nozzle and turned off the water, which made the system no longer under continuous pressure. Facility can continue to turn off faucet and remove sprayer nozzle when not in use or get backflow preventer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce and shredded lettuce in prep unit holding above 41F. PIC stated that they have had issues with the unit today and all food has been placed on ice. Both containers or lettuce were moved to WIC to rapidly cool. Observed container of sliced cheese on the cook line holding at 48F. CDI: PIC voluntarily discarded. 3-day VR. SEE COMMENTS. 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 facility cooling shredded lettuce in the WIC in deep covered containers. No temperature change was noted over a 60 minute period. CDI- PIC moved lettuce to a larger container to allow for rapid cooling. 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 burger patties and return to food prep by changing gloves and not washing hands. -CDI- EHS intervened and educated food employee on washing hands after handling raw goods and food employee washed hands. -2-

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 handle stored in peanuts. -CDI- PIC removed. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at faucet at 3-comp sink. Repair. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. 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 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P- Observed food employee dip items in quarternary sanitizer and quickly remove that. -CDI- EHS educated food employee on minimum contact time of at least 30 seconds and PIC placed items back t dishpit to be W/R/S. -1.5- 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 sliced provolone cheese cooling in WIC wrapped in foil with no change in temperature. Observed sliced tomatoes, shredded lettuce and raw burger patties cooling in WIC with little to no change in temperature. Items were found with lid slightly vented, items stacked on top of each other (patties and tomatoes) cooling in plastic containers, stacked on top of each other. CDI- EHS educated PIC on proper cooling methods and PIC unwrapped items, removed lids, placed items on ice baths and unstacked containers to facilitate rapid cooling. **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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. Per PIC, milkshake machine was broken and attracting a lot of pest. -0-

4-501.11 Maintain equipment in good repair. Observed broken milkshake machine. Remove. Observed leak in WIC due to water condensation gathering on vent of unit. Water was leaking onto uncovered food items that were actively cooling. Observed door not properly closing at WIC. Repair. **REPEAT** -0.5

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed food employee placing items in sanitizing solution after washing them. -CDI- EHS educated food employee on following proper W/R/S procedure and food employee properly W/R/S items. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a paper towel to turn off faucet, thus decontaminating hands. -CDI- EHS educated food employee on using a paper towel to turn off faucet and food employee properly re-washed hands. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes and jalapeños stored over drinks in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 tomatoes prepared more than 4hrs ago that did not meet cooling parameters. -CDI- PIC voluntarily discarded items above 41F that did not meet cooling parameters. -1.5- 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://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 tomatoes cooling in plastic container stacked on top of each other with vented lid at time of EHS’ arrival with 40 minutes left to cool at 46F. Observed some tomatoes that did not meet cooling parameters after PIC made corrections. Observed 2 containers of raw burger patties prepared two hours ago cooling, stacked on top of each other in plastic containers, 1 with vented lid and 1 fully covered. -CDI- EHS educated PIC on proper cooling methods and PIC separated into sheet trays and placed items on ice baths. Items that did not meet cooling parameters were discarded. -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

3-305.11 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. -CDI- PIC relocated items. 3-307.11 Protect food from contamination sources not specifically noted by the code./3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed leak in WIC where condensation was gathered on vent and water leaking directly onto food. Keep items covered and relocate items in WIC so they are not exposed to contamination in unit until unit is repaired. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with protective head covering, however braids were not restrained/pulled back and risk of contamination from hair highly likely. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with bracelets. -0-

4-501.11 Maintain equipment in good repair. Observed leak in WIC due to water condensation gathered on vent of unit. Water was leaking onto uncovered food. Repair. Per PIC, work order has been placed. -0-

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 boxes of gloves stored on the floor. -CDI- PIC relocated items. -0.5-

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 one container of lettuce inside the prep unit above 41F. CDI - PIC stated that the lettuce was prepped today and was moved to the WIC for rapid cooling to 41F.

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 multiple salt/seasoning shakers with no label throughout the kitchen. CDI - Items were labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of wet pans on shelving near the 3 compartment sink. CDI - Pans were separated.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer bucket on wall above bread rack. PIC advised vendor delivered bread and placed in incorrect location. CDI, bread moved to an approved location by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in the dining room area. Continue to work with a pest control company to eliminate the insects.

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 No written procedures on site. CDI - Provided.

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 . Raw burgers and cheese recorded above 41F. CDI-Suspected temp. Abuse during prep. When prepping raw burgers and wrapping cheese, assure product is cooled back down Before placing in units. Lids removed from burger tray to cool down and Cheese discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee not wearing a hair restraint.

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 cheese held on ice in front of the grill at a temperature of 43.5F. Ensure that tics foods kept for cold holding are kept at a temperature of 41F or below. Cheese was moved to walk in cooler to cool.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Ensure that recently prepared foods are being cooled using correct procedures such as venting of the lids, ice baths, and breaking foods down in to smaller/thinner portions. Observed tomatoes and other recently prepared foods in walk in cooler with tightly fitting lids. CDI- Foods recently prepared were vented during the inspection by the PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed cooked onions in hot holding using a steam table at a temperature of 120F during the inspection. CDI- PIC instructed cook to reheat cooked onions using the grill.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Ensure that recently prepared foods are being cooled using correct procedures such as venting of the lids, ice baths, and breaking foods down in to smaller/thinner portions. Observed tomatoes and other recently prepared foods in walk in cooler with tightly fitting lids. CDI- Foods recently prepared were vented during the inspection by the PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed plastic containers left wet stacked on air drying shelves. CDI- PIC instructed team member to pyramid stack the plastic containers during the inspection to allow containers to properly air dry.

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 labels residue and dried food on the exterior of some pans and plastic containers. Ensure that nonfood contact surfaces are being cleaned thoroughly and a higher frequency to prevent build up in these areas.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Ensure that employee personal items are not stored in an area that can possibly allow for possible contamination to occur. Observed an employee cell phone stored in a pan on the air drying shelves during the inspection. CDI- Employee cell phone was removed by the PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese stored on ice by the grill at a temperature of 45F. Cheese was moved to the walk in cooler to cool back down below the temperature threshold. Ensure that enough ice is present to make direct contact with all sides of the pan and cheese isn't stacked too high in the future.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Quat sanitizer in 2 buckets with towels slightly lower than 150ppm Quat. Refilled during inspection with Quat at 150ppm.