FIVE GUYS BURGERS & FRIES scored 88; newer inspection records 96

1. 01

   Cooling time and temperature

   Item 6-1C ↗

   containers of cut lettuce and 1 container of cut tomatoes did not cool properly or were not cooling at a fast enough rate to cool properly. 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 foods that were still in the cooling process.

   Inspector’s full note +

   Code .04(6)(d)2

   containers of cut lettuce and 1 container of cut tomatoes did not cool properly or were not cooling at a fast enough rate to cool properly. 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 foods that were still in the cooling process.

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
2. 02

   Time as a public health control

   Item 6-1D ↗

   At time of inspection, observed multiple baskets of precooked French fries stored on time control and the timer used to monitor the French fries could not be located. Per person in charge, food had been on time control for 1 hour. 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…

   Inspector’s full note +

   Code .04(6)(i)

   At time of inspection, observed multiple baskets of precooked French fries stored on time control and the timer used to monitor the French fries could not be located. Per person in charge, food had been on time control for 1 hour. 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 are held on time control for 2 hours. Foods were marked with the start and discard time.

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
3. 03

   Cooling methods and equipment

   Item 11A ↗

   Facility using improper methods for cooling cut lettuce and cut tomatoes. 1 container of cut lettuce cooling in a plastic container, while covered in the walk in cooler closest to the walk in cooler door. 1 container of cut lettuce and 1 container of cut tomatoes cooling in plastic containers in the prep line cooler where high levels of worker activity are occurring. 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…

   Inspector’s full note +

   Code .04(6)(e)

   Facility using improper methods for cooling cut lettuce and cut tomatoes. 1 container of cut lettuce cooling in a plastic container, while covered in the walk in cooler closest to the walk in cooler door. 1 container of cut lettuce and 1 container of cut tomatoes cooling in plastic containers in the prep line cooler where high levels of worker activity are occurring. 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 in thinner portions in the walk in cooler closest to the walk in cooler fans. Also discussed cooling foods while uncovered in the walk in cooler as long as no source of contamination can occur.

   Official report · Item 11A ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.