FIVE GUYS, 808 H ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Dec 26, 2013 | Routine | 1 | 1 | Details / Comments |
|
Aug 28, 2013 | Routine | 0 | 2 | Details / Comments |
|
Dec 12, 2012 | Routine | 0 | 2 | Details / Comments |
|
Feb 09, 2012 | Routine | 0 | 1 | Details / Comments |
Dec 26, 2013 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Physical facilities: installed, maintained, & clean
Pipe under hand sink leaks at bottom in cooking area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Bernadita Milson FS#50425 expire 11-15-14.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Tripe | 37.0F |
| Lettuce | 41.0F |
| Onions raw | 39.0F |
| Lettuce | 45.0F |
| Onions cooked (Grill) | 157.0F |
| Mushrooms | 147.0F |
| Hamburger Patty Raw | 41.0F |
| Hot Dog | 40.0F |
| Cheese | 41.0F |
| Hot Water | 137.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator) | 40.0F |
Aug 28, 2013 (Routine)
Violations:
- Thermometers provided & accurate
FOOD THERMOMETER FOR TAKING TEMPERATURES OF HAMBURGERS WAS NOT IN THE GRILL AREA AT VISIT. THERMOMETER MUST BE PRESENT AT ALL TIMES IN ORDER TO ENSURE HAMBUGERS ARE COOKED TO 165.0 DEGREES AT ALL TIMES. (Corrected On Site) - Wiping cloths: properly used & stored
SANITIZING BUCKETS DID NOT HAVE ADAQUATE SANITIZER AT VISIT. (Corrected On Site)
CFPM-BERNADITA MILSON FS-50425 EXP-11/15/2015
ALL ITEMS WERE CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Fries (Deep Fryer) (Hot Holding) | 300.0F |
| Hamburger cooked (Grill) (Hot Holding) | 184.0F |
| Onions cooked (Hot Holding Unit) (Hot Holding) | 176.0F |
| Mushrooms (Hot Holding Unit) (Hot Holding) | 170.0F |
| (Refrigerator - walk-in) (Cold Holding) | 36.3F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 41.9F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
Dec 12, 2012 (Routine)
Violations:
- Washing fruits & vegetables
POTATO CUT LOOKS NOPT ENOUGH WASHED AS THE SKIN IS COMPLETELY INTACT. - Physical facilities: installed, maintained, & clean
FLOUR AT PREP AREA FEELS GREASY/SLIPPERY. nEED USE STRONGER DEGREASER TO CLEAN IT.
CFPM: JOSE AGALA FS-49-49544 EXP 11/15/2014. CORRECT ITEMS STATED. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 36.3F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Hamburger cooked (Grill) | 162.0F |
| Mushrooms | 160.0F |
| Onions cooked | 172.0F |
Feb 09, 2012 (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 45 CALENDAR DAYS)
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)5928.
| Temperatures | |
| Hot Water | 112.0F |
| Tomatoes sliced | 40.0F |
| Onions cooked | 180.0F |
| Mushrooms | 180.0F |
| Chicken | 37.0F |
| Hot Dog | 40.0F |
| Hamburger patty | 39.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator) | 38.0F |
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