Five Guys Burgers And Fries, 6210 Quander Road, Alexandria, VA 22307 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Five Guys Burgers and Fries
Address: 6210 Quander Road, Alexandria, VA 22307
Type: Fast Food Restaurant
Phone: 703 768-4700
Total inspections: 9
Last inspection: 03/28/2016

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Inspection findings	Inspection date	Type
The purpose of today's visit was to conduct a routine assessment. The following were observed as means to incorporate Active Managerial Control: 1. Monitoring of handwashing procedures by Certified Food Manager (CFM) 2. Prevention of cross contamination by having one employee responsible for handling raw patties and another for assembling cooked burgers 3. Maintaining and monitoring food temperature logs An Active Managerial Award was awarded today. No violation noted during this evaluation.	03/28/2016	Routine
The purpose of today's visit was to conduct a risk-factor assessment. The following violations have been observed for the second time: 1. Handwashing/when to wash hands The following suggestions have been made as a means to incorporate Active Managerial Control: 1. Train all employees to wash hands after removing soiled gloves and BEFORE putting on new ones 2. Assign raw meat handling and cooked burger assembly tasks to two different employees in order to avoid contamination from hands 3. Ensure that pans used to cold hold items on ice are in contact with ice/water from base all the way up to fill line to ensure items are maintained at 41F or below. Critical: Handwashing / When to wash hands (corrected on site) (repeated violation) Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED EMPLOYEE HANDLE RAW BEEF PATTIES AND CHANGE GLOVES AFTER WITHOUT WASHING HANDS BEFORE PUTTING ON NEW GLOVES. Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.HAND WASHING TRAINING PROVIDED.	09/08/2015	Risk Factor
The purpose of today's visit was to perform a routine assessment. Please make sure that a Certified Food Manager (CFM) with identifying CFM card/certificate is present in the establishment during all hours of food preparation. Upon beginning of inspection, appeared that no CFM was on site. However, during the inspection, employee received a text message with picture of his current CFM card and ServSafe certificate. Suggestions made to make photo copies of all CFM cards and keep them on-site in establishment at all times in case employee forgets card. Also suggested to perform continual hand washing training as multiple employees showed improper hand washing techniques. Critical: Hands and Arms / Cleaning Procedure (corrected on site) Observation: Observed food employees using improper handwashing procedures. OBSERVED EMPLOYEE WASH HANDS FOR ABOUT 5 SECONDS BEFORE PUTTING ON NEW SET OF GLOVES. Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves Critical: Handwashing / When to wash hands (corrected on site) Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED EMPLOYEE HANDLE RAW BEEF PATTY, REMOVE GLOVES, AND DON NEW GLOVES WITHOUT WASHING HANDS PRIOR. Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. PROVIDED TRAINING ON WHEN TO WASH HANDS.	04/02/2015	Routine
The purpose of this visit was to conduct a complaint investigation. Complainant observed a foreign object inside of her food. Environmental health specialist did not observe any medication improperly stored. All medication was stored inside of the medicine cabinet. Hamburgers are received raw and are prep on site. Once the hamburgers are prepped they are relocated to the walk-in cooler until needed on the front line. French fries are prepared on site and washed for use. The food establishment has an internal inspection the morning of the complaint and no issues related to this complaint was observed. Case not confirmed. No violation noted during this evaluation.	11/21/2014	Complaint
The purpose of this visit was to conduct a risk factor inspection. No violation noted during this evaluation.	11/21/2014	Risk Factor
No violation noted during this evaluation.	06/12/2014	Routine
No violation noted during this evaluation.	11/07/2013	Risk Factor
The purpose of this inspection was to conduct a routine inspection. Hot water heater: AO Smith BT 80 300 75,100 BTU Dish machine: N/A Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site) Observation: There was no temperature measuring device located in the following cold or hot holding equipment:--DID NOT OBSERVE A TEMPERATURE MEASURING DEVICE IN REFRIGERATED DRAWERS BELOW GRILL. Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.--CFM PLACED TEMPERATURE MEASURING DEVICE IN DRAWER.	04/10/2013	Routine
There were not items noted out of compliance at the time of this inspection. Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. There will be a routine inspection conducted in approximately 30 days. Equipment additions/replacement/changes are not allowed without Health Department approval. Note the following recommendations: It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service. Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in November 2012. Recommendation is made to clean hood filters at least every two weeks. It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review. It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review. Water heater: A.O. Smith BT 80 300 No violation noted during this evaluation.	01/17/2013	Pre-Opening

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