Five Guys Burgers & Fries

• official resultPass
• resultPass
• inspection typeEating & Drinking w/ Take Out
• failed findings0
• critical findings0

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Checks marked passed

• ✓Cold Holdingcritical
  Inspector note: Cut uncooked french fries and partially cooked french fries in fryolator baskets at cookline at temperatures of 54F-62F. Per PIC french fries placed on line 1 hour prior to inspection At time of inspection all fries removed from cookline placed on sheet pan and placed in walkin to cool to 41F or below
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓Separation/Sanitizer Criteriacritical
  Inspector note: Sanitizer at 3 bay sink reads 500+ppm quats- Repair to ensure sanitizer is maintained at 150-400ppm quats per manufacturers instructions. PIC to add water until repirs are made
  code 41-7-201/04.11*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Fail on June 6, 2018: 2 previous findings did not recur.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.