| Violation Date |
Code |
Description |
| 2018-10-31 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed grease buildup on the floors in the back storage |
| 2018-10-31 |
47 |
repeat: 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed buildup/spill inside of the cabinet under the drink machine. clean. |
| 2018-10-31 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed unlabeled squeeze bottles with sauces in them. if sauces or any other items that are not easy to identify are removed from |
| 2018-06-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed spill inside cabinet under drink machine. |
| 2018-06-27 |
6 |
2-301.14 when to wash - p: observed employee handling raw beef while wearing gloves and changed gloves and started handling cheese without washing hands. employees must wash hands between switching tasks such as, handling raw meat and ready to east foods. |
| 2017-12-08 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf person in charge was not able to provide employee health training documentation for staff onsite. interviewed two staff onsi |
| 2017-12-08 |
18 |
observed raw beef that had been prepared into patties in the walk-in cooler at 48 f. returend 30 minutes later and the patties had only cooled to 47 f. beef cooling at a rate of .03 degrees per minutes. cdi. cooling method adjusted for proper cooling. |
| 2017-12-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw beef patties stored at 48 f in the drawer at the grill. person in charge was not sure how long the product had been in the drawer. drawer unit operating at 42 f. cdi, pr |
| 2017-12-08 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. the five guys time procedure is no |
| 2017-12-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of sugar packets at the drink station stored under dripping soda lines. move the product to a new location. |
| 2017-12-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed beef patties being prepared and placed in sealed plastic containers in t |
| 2017-12-08 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed two cooler drawers underneath the flat top that would not open and are not in service. repair the unit. observed chipping paint on cooler shelving. repair the shelving. observed the cu |
| 2017-12-08 |
46 |
4-603.15 washing, procedures for alternative manual warewashing equipment - c. discussed cleaning procedure for beef scale used to prepare beef patties. staff advised the digital part of the scale is cleaned with sanitizer only. advised staff the devic |
| 2017-12-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cracks and crevices of equipmentat the grill area collecting residue. observed refrigerator gaskets collecting debris. clean the equipment. |
| 2017-12-08 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed the floor under the grill equipment collecting |
| 2017-10-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on the drink dispenser ice shoot (non-food contact part). |
| 2017-10-30 |
45 |
4-502.11(a) maintain utensils in good repair. repeat observed two cooler drawers underneath flat top that would not open and are not in service. |
| 2017-10-30 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf repeat observed timer not set for fr |
| 2017-10-30 |
6 |
2-301.14 when to wash - p observed employee placing raw burgers on grill with gloved hands and then change gloves without a hand wash before moving on to prepare ready-to-eat burger with rte foods. cdi: ehs advised the use of tongs to grab raw burgers if |
| 2017-04-05 |
45 |
4-501.11 maintain equipment in good repair. observed 2 cooler drawers underneath flat top to be inoperable. |
| 2017-04-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer at 50ppm quat in sanitizer bucket with wet cloth. cdi: bucket changed. |
| 2017-04-05 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed blanched fries with no time |
| 2017-01-20 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed several employees use an incorrect procedure for washing hands by not using a barrier to |
| 2016-10-05 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed employees could not locate or recite information contained in the employee health policy. 10 day verification requir |
| 2016-06-06 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed buildup along the baseboards throughout the faci |
| 2016-06-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving and front of cabinets under the drink dispensers near the hallway with buildup present on the top left shelving in the walk in. clean. -0- |
| 2016-06-06 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee with hairs restraint not covering long ponytail and ponytail positioned over the right shoulder. cdi |
| 2016-06-06 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed food employee spray off hands at the beginning of the inspection with pre-rinse. cdi - pic instructed employee on where to wash hands. -2- |
| 2016-02-04 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed grout missing in kitchen area. repeat. |
| 2016-02-04 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed working containers of spices in grill area not labeled. -0 points- |
| 2016-02-04 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed hamburger patties cooling tightly covered in walk in . cdi vented to fa |
| 2015-10-16 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed grouting missing in kitchen area. repeat. 6-502.12 floors, walls, ceilings inc |
| 2015-10-16 |
32 |
3-401.13 cook fruits and vegetables to a minimum of 135f when the food will be moved to hot holding. -pf. observed mushrooms cooked to 120f for hot holding. cdi items reheated to 168f. |
| 2015-06-29 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee use gloves to handle raw burger than go to handle burger and hot dog buns with same gloves. cdi education and employee washed hands and chan |
| 2015-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed sliced cheese at 48f in an improper ice bath. cdi ice added. |
| 2015-06-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of single service items stored on floor in front area. |
| 2015-06-29 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed grouting missing in kitchen floors. |
| 2014-12-05 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed grouting missing from kitchen floors.6-502.12 floors, walls, ceilings includin |
| 2014-12-05 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p. observed facility with scoops, bowls and spatulas that were not cleaned for more than 4 hours. cdi items cleaned. |
| 2014-09-11 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observe |
| 2014-09-11 |
22 |
3-501.19 time as a public health control - p,pf. 3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be disc |
| 2014-09-11 |
6 |
2-301.14 when to wash - p. 2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employees changing gloves without handwashing. cdi hands washed. |
| 2014-09-11 |
2 |
2-103.11 (m) person in charge-duties - pf. 2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. observed employees that were unsure of major illnesses and symptoms. cdi printed of |
| 2014-04-28 |
6 |
2-301.14 when to wash - p. hands shall be washed before donning gloves. observed employee change gloves without handwashing. cdi employee washed hands and put on clean gloves. |
| 2013-10-15 |
6 |
observed employee use bare hands to turn off faucet after washing hands. cdi2-301.12 cleaning procedure - to avoid recontaminating hands employee may use a paper towel to turn off faucet handle or by similiar method. |
| 2013-01-31 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |