FIVE GUYS BURGERS AND FRIES #1990

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed flooding on the floor underneath the 3-compartment sink when multiple compartments are drained. No increase in points due to both vegetable sink faucets being repaired from last inspection.

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 a missing wall/ceiling panel above the middle of the walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0ppm sanitizer in a wiping cloth bucket.

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed a small leak in both of the vegetable wash faucets.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed an employee handle raw hamburger boosters and then switch to build sandwiches without discarding gloves and washing hands. CDI - Employee was educated, food was voluntarily discarded and they washed hands.

5-205.15 Maintain a plumbing system in good repair. Observed a small leak in the vegetable wash faucet.

5-501.17 Provide a covered waste bin in female restrooms. Observed a broken lid for the women’s restroom waste bin.

REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a missing drain plug.

2-102.11 (C ) The Person in charge shall demonstrate knowledge of foodborne disease prevention. Observed no posted employee health policy. Employees took significant amount of time to locate a health policy during inspection. CDI - EHS provided posters to hang with decision tree.

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 timers set for blanched fries. CDI - Managers stated that they had not been out of the fryer long and will be sold or discarded within 2 hours.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a chlorine sanitizer dispenser stored above a box of mustard packets. CDI - Mustard packets were removed.

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 cups stacked high and out of their protective sleeve at the checkout counter.

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

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 cooling at a rate too slow to meet cooling parameters in low boy. Product prepared @10am-11am and @2:40pm product 43F-45F. PIC stated product prepared in "portions"... facility short staffed so staff prepping slices between making orders and storing in low boy. Standard procedure to complete prep in BOH and cool in walk-in cooler. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling (38F-41F).

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 insert pan of cheese cooling in low boy under grill. Product wrapped in aluminum foil. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling (38F-41F).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rolling cart with packages of bread stored directly adjacent to handsink, EHS observed some areas of cart with water splash contamination from adjacent handsink. EHS discussed storage of bread with PIC. CDI- PIC moved rolling cart away from handsink to avoid issue.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of plastic containers that were wet stacked at clean dish shelving. EHS discussed air drying before storage.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor recycling dumpster with no lids, lids appeared to of been damaged and are no longer attached to recycling container. EHS discussed with PIC, PIC will call for a new receptacle.

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 one food employee wash hands then turn off faucet with bare hands. A paper towel or other barrier should be used to turn off the faucet to prevent recontamination of hands. Other employees were using correct handwashing technique. CDI - PIC reminded to discuss correct handwashing technique with employees. Employee washed hands correctly. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lettuce stored above RTE food such as milkshake mix in WIC. CDI - PIC rearranged food For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onions in steam well hot holding below 135 F. See temp chart. CDI - PIC voluntarily discarded onions. EHS recommends placing onions on time if PIC notices issues with onions holding at or above 135F moving forward. 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 .

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 time lacking timer to indicate when fries should be discarded per facility’s TPHC written procedures. - CDI - Education provided. Timers set for fries. Long term compliance visit will be made to ensure timers being utilized correctly.

4-501.11 Maintain equipment in good repair. Observed handsink by milkshake station in need of recaulking at wall seam.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee washing hands at handsink near register, employee turned off faucet with bare hand after washing hands. CDI- EHS discussed proper handwashing with employee, referenced signs that discuss using a barrier to avoid the recontamination of hands. Hands rewashed properly and EHS observed proper handwashing by the end of the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of large white buckets wet stacked on countertop near vegetable wash station. PIC stated buckets had just been washed, rinsed and sanitized, stated that typically buckets are air dried before stacking together.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed recycling dumpster doors open, both sliding doors and top cover were open. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers on top of French fry hot holding area without a label.

4-201.11 Equipment and Utensils-Durability and Strength - C. Observed condensation leaking on floor in walk in cooler. Leak was coming from ceiling. Suggest repairing, ensure food is not subject to condensation drip contamination.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding doors open and top lid not on, top lid is damaged and not able to tightly fit.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer in sanitizing buckets at 50 ppm of quart. CDI - PIC remade the sanitizer buckets are now at correct concentration.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed wet stacked plastic pans on the drying rack.