FIVE GUYS BURGERS & FRIES

Basic - Ceiling vent soiled with dust, above triple sink in kitchen.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook placed raw burgers on the grill and then engaged in assembling the sandwich touching the bread, without changing gloves and washing hands. Cook washed hands and changed gloves. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (122F - Hot Holding) in warmer on cook line. In unit less than four hours. Reheated to 165F. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized... utensils not sink in sanitizer solution due to not enough sanitizer solution prepared. Manager sanitized utensils at time of inspection. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm at front counter for sanitizing equipment. Operator set up fresh solution at 75ppm. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for bacon container at front counter. Operator changed paper towel liner to food grade paper. Corrected On-Site