FIVE GUYS #1730 SOUTHPARK MALL

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scoop holder for ice machine with debris. Clean more frequently.

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 staff washed hands then wiped them on a cleaning cloth. Rewashed hands & turned off water with hand CDI-rewashed hands 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 .

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 knife holder and air dry shelving greasy.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed pan in hand sink near 3-comp sink. CDI-pan removed from sink and put in dish 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 cut lettuce in prep top unit. CDI-lettuce taken to WIC for some cooling before moving back to the prep unit to finish cooling in bottom portion 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelets and rings on staff.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed staff put raw burger on grill, remove paper dividers, remove gloves and don new gloves without hand wash. CDI-staff directed to wash hands.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed spoon handle down in hot held mushrooms

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed no hand wash after handling raw burger. Glove changes are not sufficient, hands must be washed before donning new gloves after handling raw meat. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed no handwash/glove changes after touching garbage cans & before refilling customer drinks. CDI-discussion with PIC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed staff handling food with watch.

4-501.11 Maintain equipment in good repair. Repeat- Observed front of WIC with loose panel. Needs repair. No escalation of points due to 1 item.

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink plumbing, next to 3-comp sink.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer dispensing into 3-comp sink >400 ppm quat. Have dispenser recalibrated, use test strips to check for proper strength when changing out vat or sanitizer bucket. CDI-sanitizer diluted

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed bearded staff not wearing beard net

4-501.11 Maintain equipment in good repair. Observed front of WIC with loose panel. Needs repair

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 burger and then move towards touching ready-to-eat bread and cheese without washing hands and changing gloves. CDI - Employee was stopped, educated and she washed her hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready-to-eat lettuce in the walk-in cooler.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed raw burger patties stored on top of ice in the walk-in cooler.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Thermometer in shake cooler is broken.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food with an ornate ring.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pan on clean utensil storage area with food debris on interior surface. CDI - Pan was moved top dish area. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet on utensil storage shelf. - 0.5 -

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 burgers cooling with lids tightly attached. CDI- Lids were vented by team member during walkthrough to allow foods to vent properly at a faster rate. 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 .

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, CDI- Attached with inspection

4-501.11 Maintain equipment in good repair. Observed paper towel dispenser not in working order upon arrival. CDI- Batteries were replaced during the inspection allowing paper towels to dispense.

6-501.16 Store mops for air drying after use. Mop not stored for air drying. Mops shall be stored with strings downward to prevent possibility of contamination of the handle. 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 build up left attached to vent returns in the back room. Walls had dust build up above prep sink . Floors need cleaning around equipment. Recommend higher cleaning frequency.

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, CDI- Attached with inspection

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 sliced tomatoes and ground beef patties cooling tightly packed with covered lid inside of walk in cooler. . CDI-lid was removed for rapid cooling.

`5-205.15 Maintain a plumbing system in good repair. Observed minor leak at hand washing sink beside 3 comp sink. Repair as needed.

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 cooling while covered with a lid. CDI-lid was removed for rapid cooling.

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, CDI- Given. 0 Points since first inspection since 10/1

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese in drawers recorded at 48F, CDI- Placed on TPHC

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 Time not set for TPHC for fries. CDI- Timer set REPEAT

6-501.16 Store mops for air drying after use. Mop not stored for air drying.

2-301.14 When to Wash - P - Observed 1 food employee handle money at register then proceed to handle clean equipment and single service cup for food preparation. CDI by instruction to wash hands when hands become contaminated.

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 written TPHC procedures not being followed and 2 hour discard time not set. Timer not working or set. CDI, procedures updated and facility will use log until timer is working per written procedures. Ensure written procedures maintained on site and followed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food debris accumulating on top of fry station .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink. CDI- Provided

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 Cut Tomatos cooling in pan with lid on. CDI- Lid removed and ice bathed.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observe employee handle raw beef patty and change gloves without washing hands. CDI- Stopped employee to wash hands. 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 One employee washed hands and did not use a barrier to turn sink off. Use paper towel barrier.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Onions recorded below 135F (see chart). CDI- Placed on TPHC.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf One plastic container cracked.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee leave prep station and then return to prep station prior to inserting gloves without any hand washing occurring. Also observed another food employee place raw patties on the grill and then switch gloves without hand washing,. CDI- education, hands were washed after proper education on when to wash hands was given. 0 points.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed lettuce and tomatoes located in flip top and cold hold unit cold holding >41F. PIC stated that unit was serviced just before the inspection conducted. Also observed vanilla mix cold holding at >41F inside of ice cream machine. CDI/VR- PIC placed lettuce in walk in cooler to cool. Ice cream machine was said to not go through use until servicing is done. -1.5 points. *General Comment: Inspection was performed with Alisha.

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 Lettuce cooling in large bins with lid on. CDI- Lid removed, portioned out.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sanitizer bucket on floor. CDI- Removed off floor.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service cups at front counter where displayed wheras rim of cup was not protected from contamination. Store in plastic sleeves to protect from contamination.

6-301.11 Handwashing Cleanser, Availability - PF Hand soap was missing at hand sink near 3 comp sink. Ensure that hand soap is installed at all hand sinks. CDI- Soap was installed by the end of the inspection. - 1 point.

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 Facility was holding blanched fries at room temperature under tphc. The timer used for the fries was not turned on while fries were going through a time hold. CDI- Timer was turned on and tested during the inspection. REPEAT 2 points.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service cups near customer order area were exposed by being stored above the protective barrier. All single service items shall be stored in ways that can prevent possible (customer) contamination. REPEAT -.1 point.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer in he 3 comp sink and in a bucket checked was below 200 ppm. CDI- Sanitizer in the 3 comp sink was drained and sanitizer in the bucket was remixed to proper concentration. -1.5 points

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Tub of lettuce cooling rate stayed the same after taking 2 temperatures 30 minutes in between each other. PIC stated that she was too busy to assist me in corrective action of the lettuce. Will strongly encourage discard of the lettuce during the final conversation with the PIC and will return in 10 days to check the compliance of this matter. VR 0 points.

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 Facility was holding blanched fries at room temperature under tphc. The timer used for the fries was not turned on while fries were going through a time hold. CDI- Timer was turned on during the inspection. REPEAT 2 points (PIC refused to sign)

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 A tub of lettuce was cooling while fully stacked and covered. CDI- lettuce container was uncovered for better air flow. -.5 points

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service cups near customer order area were exposed by being stored above the protective barrier. All single service items shall be stored in ways that can prevent possible (customer) contamination. REPEAT -.5 points

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed food employee wash knife that was used to cut raw beef in water that was less than 110 degrees. CDI- hot water was added to the sink' s basin and the knife was placed in dish pit for re-washing. -.5 points

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed an unwashed box of lemons being stored above ready to eat foods in the walk in cooler. CDI- PIC rearranged unwashed produce storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed potatoes cutter stored as cleaned with food debris located inside the interior grates. CDI- PIC installed potatoes cutter in sink for washing. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P PIC stated that they clean spatulas and other food contact surfaces once a day. CBI- Informed the PIC that food contact surfaces shall be cleaned as frequent as every 4 hours.

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 Facility was holding blanched fries at room temperature under tphc. The PIC was using personal phone as a timer instead of store timer due to store timer being damaged and unusable. This caused for inconsistent time holding to occur during the inspection. CID - PIC added time stickers to fry baskets that have been blanched. VR- Will return to ensure that the timer is fixed so that the facility can be compliant with their store SOP's and procedures.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed cooked onions and mushrooms being stored uncovered inside of hot hold unit. Also observed employee bin with food/drinks being stored over service foods in the walk in cooler. Unless going through heavy prep, all ready to eat foods shall be covered while stored. 3-307.11 Miscellaneous Sources of Contamination - C Observed an IPad being stored over the prep surface of a cold hold unit. Ensure that all areas that contains food and food prep are free of all miscellaneous sources of contamination.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service cups near customer order area were exposed by being stored above the protective barrier. All single service items shall be stored in ways that can prevent possible (customer) contamination. General Comment: Will return in 10 days to check compliance of timer used for the time hold of blanched fries.

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

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 food debris on wall near three compartment sink and rear handwash.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwash in rear inaccessible due to storage.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rear handwash blocked. CDI by instruction -0 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.Observed sanitizer buckets holding cloths with less than 50 ppm QAC. CDI changed sanitizer buckets.

7-201.11 Store toxic materials to avoid contamination. -P Observed various chemical packages stored over clean linens in the detached dry storage closet. CDI- storage rearranged.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking out of the faucet at the 3 compartment warewashing sink when the water was turned on.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice and 2 beverages discarded in the hand sink nearest the 3 compartment sink. CDI by instruction.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic buckets used for cut potatoes and 2 plastic containers stacked while wet.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one green cutting board with scoring marks on it.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed 2 employees put on gloves without first washing hands. I educated PIC who advised staff to wash hands immediately.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 1 sanitizer bucket for shake machine just under 50ppm Chlorine. Refilled with 100ppm Chlorine sanitizer.

4-302.14 Sanitizing Solutions, Testing Devices - PF Provide test kit for K-5 chlorine sanitizer for shake machine. Return visit required.