Five Guys

Observed raw beef hamburger patties holding at 42F and 44F in the walk-in cooler. CA: Cold held, potentially hazardous TCS foods shall maintain an internal temperature of at least 41F or below. COS: PIC vented lids and placed pans on an ice bath to rapidly cool.

Observed par-cooked french fries held under time as public health control with no documentation or means of tracking the discard time. Per the facility's written procedure, a timer system is in place in lieu of written discard times but there were no timers set to account for the batch that was currently holding. CA: If time without temperature control is used as the public health control up to a maximum of 4 hours, the food shall be marked or otherwise identified to indicate the discard time. COS: PIC discarded fries.

Observed potentially hazardous TCS food (par-cooked french fries) held under time as a public health control with no documentation of start time or discard time. Fries were temping 72F, 98F, 103F. CA: PIC stated that par-cooked fries are discarded after 2 hours and a digital time is set to track the time. Battery in the timer had died. Fries were discarded. If timer is used to track time, and there are multiple batches with different discarded times, there needs to be multiple timers.