Five Guys Burgers & Fries

Year by year

Inspections

1. Jun 3, 2025 Routine · 2 priority, 1 priority foundation
   • Serious Priority

     TCS FOOD - HOT HOLDING

     French Fries in the fryer basket is hot held at 83°F. According to an employee, these fries are initially fired from raw, held at room temperature, lightly breaded per order, and refried again. Written policy was not observed at the time of inspection.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Slides potatoes were kept in water at 59F in the prep sink. The company's Potato Prep Policy is to leave them in cold/ice water for at least 15 min.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. Rawl sliced potatoes were kept in cold water of 59F. Fried potatoes were held t 83-95F to be refried again for customers.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

2. Mar 26, 2024 Routine · No items found

   No violations cited.

3. May 9, 2023 Routine · 1 priority foundation
   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test strips available for testing strength of quat sanitizer at 4 compartment sinks.

     Correction: Provide quat test strips to allow accurate determination of the sanitization concentration.

     Code 4-501.116