FIVE GUYS, 1335 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 27, 2014 | Routine | 0 | 2 | Details / Comments |
| No violation noted during this evaluation. | Aug 28, 2013 | Routine | 0 | 0 | Details / Comments |
|
Dec 04, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Nov 30, 2012 | New Ownership | 2 | 1 | Details / Comments |
Jun 27, 2014 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
Trash stored on the floor near the back door instead in a can. Also stored behind the "bar". (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| (Walk-in Refrigerator) (Cold Holding) | 35.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Relish (Refrigerator - counter top) (Cold Holding) | 37.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Mushrooms (Bain-marie) (Hot Holding) | 155.0F |
| Cheese (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Beef raw/ground (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Pickles (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink - toilet room) | 123.0F |
| (Reach-in Refrigerator) (Cold Holding) | 37.0F |
Aug 28, 2013 (Routine)
Comments:RESTAURANT REFUSED TO BE INSPECTED, NEEDS PROPER IDENTIFICATIONN AND AUTHORIZATION FROM THE HEALTH INSPECTOR.
INSPECTOR IDENTIFIED HIMSELF AND SHOWED PHOTO ID AND BADGE
5 GUYS ARE CONCERNED ABOUT ROBBERY
INCIDENT REPORT MADE AND AVAILABLE
Dec 04, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
NO OBJECTIONS TO THE BUSINESS LICENSE ISSUANCE
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice posted
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/29/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.9°F
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (3-compartment sink) | 117.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 37.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 42.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 45.0F |
| Bean Sprouts (Refrigerator - open display) (Cold Holding) | 40.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 43.0F |
| Cauliflower (Refrigerator - open display) (Cold Holding) | 42.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 42.0F |
| Peas (Refrigerator - open display) (Cold Holding) | 40.0F |
Nov 30, 2012 (New Ownership)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. I provided the person in charge with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms which were reviewed. (Corrected On Site) - Proper use of restriction and exclusion
The establishment does not have an employee health policy for the prevention of foodborne illness. (Corrected On Site) - Plumbing installed; proper backflow devices
Th mop sink has a threaded faucet with a hose attached and no backflow prevention device is installed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
NOTE: The garbage disposal unit (food waste grinder) in the center compartment of the 3-compartment sink will be designated for food waste use only and the other 3-compartment sink will be used for washing, rinsing, and sanitizing.
APPROVED FOR TRANSFER OF LICENSE
CORRECT ITEM STATED WITHIN 5 DAYS
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| (Refrigerator - walk-in) | 40.0F |
| Hamburger Patty Raw (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Hamburger Patty Raw (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Lettuce Iceberg (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) | 30.0F |
| Hot Water (Handwashing Sink - toilet/male) | 127.0F |
| Hot Water (Handwashing Sink - kitchen) | 136.0F |
| Hamburger patty (Griddle) (Cooking) | 158.0F |
| Fries (Deep Fryer) (Cooking) | 161.0F |
| Hot Water (3-compartment sink) | 131.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 134.0F |
| (Refrigerator - sandwich prep unit) | 32.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| American Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
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