FIVE GUYS BURGERS AND FRIES

6-1C: .04(6)(d)Cut tomatoes and cut lettuce did not cool properly or not cooling at all fast enough rate to cool properly (see temperature log). 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Foods that did not cool properly were discarded. Approved cooling methods were provided for the foods that were still cooling.

6-1D: .04(6)(i)Time control procedures for the precooked French fries were not being followed correctly at time of inspection (timers were not being utilized to monitor precooked French fries). Per person in charge, they just look at the clock to monitor the time. 3rd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Per person in charge precooked French fries had been on time control for 1 hour. The timer was properly set.

11A: .04(6)(e)Facility using improper methods for cooling cut lettuce and cut tomatoes. Foods cooling in deep, plastic containers while covered in the walk in cooler. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling foods while uncovered in the walk in cooler as long as no source of contamination can occur.

6-1C: .04(6)(d)3 containers of cut lettuce did not cool to 41F in 4 hours (see temperature log). A time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). (P) Corrective Actions: Foods discarded.

6-1D: .04(6)(i)At time of inspection observed precooked French fries stored on a 4 hour time control and timers used to monitor food were not turned on. Per person in charge, foods had been on time control for 30 minutes. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: The timers were properly set.

11A: .04(6)(e)Facility using improper methods for cooling cut lettuce. Foods cooling in the prep line cooler where high levels of worker activity are occurring. Employees are not monitoring foods to ensure they cool properly. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed with person in charge that foods should be monitored during the cooling process to ensure they are cooling properly. Recommended they create a cooling log. Discussed cooling foods in the walk in cooler prior to placing in the prep line cooler.

6-1B: .04(6)(f)Cooked onions and cooked mushrooms hot holding less than 135F for less than 2 hours (see temperature log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods were reheated to 165F.

6-1D: .04(6)(i)At time of inspection, precooked French fries stored on a 4 hour time control were not being monitored with the timers. Per person in charge, foods had been on time control for less than 4 hours. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: The timer was properly set.

2-2A: .03(2)(m)3 employees on site had not signed the employee health policy agreement. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employees reviewed and signed the employee health policy agreement.

6-1C: .04(6)(d)2 containers of cut lettuce and 1 container of cut tomatoes did not cool to 41F in 4 hours. 3rd CONSECUTIVE VIOLATION FOR THIS CODE PROVISION ON A ROUTINE INSPECTION A time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). (P) Corrective Actions: Foods discarded.

11A: .04(6)(e)Facility using improper methods for cooling cut lettuce and tomatoes. Cut tomatoes cooling in the walk in cooler while covered and stacked. 2 containers of cut lettuce also cooling in the prep line cooler where high levels of worker activity are occuring. 3rd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Recommended adding cut lettuce to facility's cooling logs. Recommended cooling foods in thin pans on the top shelf of the walk in cooler. Discussed that foods can be left uncovered as long as no source of contamination can occur.

2-2A: .03(2)(m)Person in charge could not locate the signed employee health policy agreeements for the employees on site. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employees reviewed and signed the employee health policy agreement.

6-1C: .04(6)(d)3 containers of cut tomatoes did not cool to 41F in 4 hours. Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) 2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION Corrective Actions: Foods discarded.

11A: .04(6)(e)Facility using improper methods for cooling cut tomatoes. 2 containers of cut tomatoes cooling in the prep line cooler where high levels of worker activity are occurring. 1 large container of cut tomatoes cooling in a large, plastic container while covered. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) 2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION Corrective Actions: Foods did not cool properly and were discarded. Discussed with manager that time/temperature control for safety (TCS) foods should be cooled in the walk in cooler and in thin portions. Discussed that foods may be left uncovered while cooling as long as no source of contamination can occur. Discussed placing TCS foods under the walk in cooler fans while cooling.