FIVE GUYS BURGERS AND FRIES

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers at dry shelf at ware washing area wet nesting. Manager separated containers to air dry. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fries (122F - Hot Holding) located at fryer station. Fries are pre cooked for 2 and a half minutes, then held in fryer baskets until final cook at fryer station. As per Time as a Public Health Control Procedure form, fries are held no longer than 2hrs and time is being monitored on a chart. Observed no time marking, chart or time monitoring system in place regarding fries. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pre cooked fries (119F-135F - Hot Holding) that are held in baskets prior to being fried again and placed at dump tray/ fries holding station, less than 4 hours. Observed no timer set indicating how long fries have been held, once pre cooked.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to Manager. Corrective Action Taken

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. Emailed food employee reporting agreement form to Manager. Corrective Action Taken