FIVE GUYS BURGERS & FRIES

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put on hairnet and hat and proceeded to continue setting up the line and touched cleaned containers without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Blanched fries in cook line. Manager placed the 2 hour time during inspection per Corporate Chart. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer 10 Ppm Operator made new batch recheck 100 Ppm. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes stored above ready to eat lettuce and tomatoes in walk-in cooler. PIC removed and stored appropriately. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handled raw beef and changed glove without washing hands then proceeded to handle buns.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed a front counter. Employee fixed dispenser. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed cut lettuce (49F - Cold holding) Per operator lettuce was placed in flip top cooler from low boy approximately 10mins prior to inspection. Item has been out of temperature for approximately 45mins. - observed slice cheese (44F- cold holding) per operator item was placed on line from walk-in cooler at approximately 2.5 hours prior to inspection. Item was out of temperature for approximately 15mins prior to inspection. Manager placed lettuce in cooler to rapid cool. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 500+ppm. Operator diluted to 200ppm Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on the non chemical side of the split at mop sink

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Open dumpster lid in rear of building. Operator closed dumpster. Corrected On-Site Repeat Violation