Beverly Eaves Perdue
Governor
Division of Environmental Health
Terry L. Pierce
Director
Dee Freeman
Secretary
January 22, 2010
To: Brooke Gilchrist
Department of Food Safety and QA
Five Guys Enterprises, LLC
From: Judy R. Daye, REHS, Chair
TILT Committee
Food Protection Branch
Subject: Time-In-Lieu-Of-Temperature (TILT) Approval for Pre-Cooked French Fries
Your request for off-temperature holding of Pre-Cooked French Fries has been approved as submitted.
This approval is contingent upon the following conditions:
1.
2.
Adherence to procedures as outlined in the Pre-Cooked Potato Process document.
Baskets are clipped to identify batch with corresponding timer.
3.
Blanched fries are discarded in the trash if they have not been cooked and served when the two hours expires or the batches are not marked to identify expiration time.
This approval is in accordance with 15A NCAC 18A .2600 Rules Governing the Sanitation of Food Service
Establishments rule .2609(j).
This approval is for all Five Guys Restaurants in the state of North Carolina. This approval letter, the Pre-
Cooked Potato Process document and the TILT application shall be maintained in each establishment and made available to the Environmental Health Specialist upon request.
If there are any changes to these procedures they shall be re-submitted to our office for approval.
If I can provide any additional technical assistance please do not hesitate to contact me.
Attachments cc: EHListserve
TILT Committee
Larry Michael
REHS/FPB
Environmental Health Services Section – Bart Campbell, Chief
1632 Mail Service Center, Raleigh, North Carolina 27699-1632
Phone: 919-733-2884 \ FAX: 919-715-4739 \ Internet: www.deh.enr.state.nc.us/ehs/index.htm
An Equal Opportunity \ Affirmative Action Employer

Time in Lieu of Temperature (TILT)
Application for Using Time in Lieu of Temperature .2609(i)(j)
Establishment Name: Five Guys Burgers and Fries
Location Address: Statewide
NC Department of Environment & Natural Resources
Division of Environmental Health
Franchise/Corporate Name: (if applicable) Five Guys Enterprises, LLC
City: ______ State: ___ ZIP: _____
City: Lorton State: VA ZIP: 22079 Mailing Address: 10440 Furnace Road, Suite 205
Contact Person: Brooke Gilchrist
Office Phone#: 703-339-3346 Fax#: 703 339 9501 E-mail: bgilchrist@fiveguys.com
(List multiple locations as an attachment)
Food / Menu Item : Pre-cooked fresh cut French fries
Ingredients : Fresh potatoes
Batch/Quantity : 2 to 10 baskets/batch
Procedures: (List each preparation step, required temperature and time frame) See attached Pre-Cooked Potato Process document.
_______________________________________________________________________________________________________________________________________________
_______________________________________________________________________________________________________________________________________
Time Control
Time control begins at the completion of the cooking process when the food is removed from hot holding or cold holding, or the start of assembly when using room temperature ingredients. Check the appropriate box that represents the beginning of time control.
Cooking Completion - time begins at the completion of the cooking process: i.e. cooked pizza removed from the oven.
Removal from hot or cold holding – time begins when the food is removed from temperature control: i.e. casserole is removed from hot holding unit, sub sandwiches removed from refrigerator.
Assembly from Room Temperature Ingredient(s) – time begins when preparing from room temperature ingredients: i.e. tuna salad, cut melons.
Holding Time
Maximum holding time for food is as follows. Check the appropriate box that represents your type of operation.
Take-out only: 2 hours Eat-in only: 4 hours Both take-out and eat-in: 2 hours
Food location during time holding: Fry baskets located at fry station
Labeling Method (i.e. day dots, grease pencil, time clock): count-down timer
This method includes: (check one) when time control begins discard time
Disposal Method: All product exceeding time requirements are removed from service, put into the trash, and recorded as waste.
Additional Information: Attached Pre-cooked Potato Process document and fry station flow chart.
I agree to follow the procedures outlined in this application .
Applicant Signature: ____(signature copy in DENR files)_____________________________________ Date : 01/19/2010
The following to be completed by an authorized agent of the state:
Procedures Approved: Yes No Establishment ID # _______________________
EHS Signature: ____Judy R Daye, REHS___________________________________EHS ID#: 1125 Date: 01/20/2010
Comments: __ Time Control begins when the clipped baskets are placed in the pre-cook fryer.__________________
_____________________________________________________________________________________________
Disclaimer: Approval applies only to the food product(s) and procedures described in this application. Changes without pre-approval from an authorized agent will void this approval.
DENR
Environmental Health Services Section 12/08
Purpose: General Statute 130A-248 requires the Commission for Health Services to adopt rules governing the sanitation of facilities where food or drink is provided or served for pay. 15A NCAC 18A .2609 specifies written procedures for off temperature holding of ready-to-eat or working supplies of potentially hazardous food be approved by the Department. This form is developed to be used in requesting off temperature holding.
A copy of the approved procedures shall be available in the establishment and one copy maintained in the establishment file in the local health department. Preparation: A responsible person shall complete this form and submit to the local health department or DENR for approval prior to initiating off temperature holding of foods in accordance with 15A NCAC 18A .2609. Alternate documentation may be submitted in lieu of this form if completed in accordance with 15A NCAC 18A .2609. Disposition Forms may be downloaded from http://www.deh.enr.state.nc.us/ehs/forms or by requesting them from the Division of Environmental
Health, 1632 Mail Service Center, Raleigh, NC. 27699-1632 (Courier 52-01-00)

FIVE GUYS
DECEMBER 2009
Time in Lieu of Temperature
Before the precooking process begins, take two separate baskets and put colored clips onto the handles. Use these baskets to start the first batch (batch A) of precooked (blanched) fries.
These baskets will be used to indicate the start times for each batch of pre-cooked (blanched) fries.
Note: Remember we always cook 2 baskets at a time.
Step 1: Begin batch “A” by filling clipped baskets halfway full and placing in the precook fryer (see figure) then, cook for 2 ½ to 3 minutes. Remove baskets from the fryer and position on the first rack (see diagram), then set the 2 hour countdown button on timer A. Remember that after precooking fries, they must stand a minimum of 2 ½ minutes before beginning the final-cooking stage and they must be discarded if they have not been cooked by the time the timer has gone off for that batch (2 hours.)
Step 2: Continue the precooking process with the rest of the baskets. Move baskets up and place subsequent pre-cooked fry baskets below the clipped baskets to ensure proper rotation. These baskets will operate as part of batch “A”.
Step 3: Move baskets from the top rack into the final cook fryer and begin to cook fries for 2 ½ to 3 minutes, reaching an internal temperature of 140 degrees. Once fries have finished cooking, remove the basket from the fryer and drop cooked fries into the fry dump. Remember, fries are cooked to order and are not allowed to remain in the fry dump for more than 5 minutes; after 5 minutes fries must be discarded.
Step 4: Return the empty clipped baskets to the precook fryer and fill baskets halfway with cut raw potatoes. Drop baskets into the fryer and begin to precook the fries (follow the same process from step one.) Once fries have finished precooking, remove baskets from the fryer and return to the fry rack behind the last basket from batch “A”; then, start the second timer (timer B) to begin the next batch “B”. As the empty baskets from batch “A” move through the pre-cook fryer and are placed behind/under the clipped baskets, these baskets are now a part of batch “B”. Continue following this process for each batch, switching back and forth between batches “A” and “B”.
If the 2 hour countdown timer goes off before all baskets in their batch have made it through an entire cycle, then all baskets that are part of that batch must be immediately cooked & served, or discarded.
Note: Remember to log all waste on the back of the corresponding page of the Five Guys Time and
Temperature Log.

(1) Digital timer with hours and minutes settings.
Must have a memory ability.
CDN TM8 Multi-
Task Timer &
Clock recommended
(2) Carabiner clips. Both the same color. Red preferred
(1) Five Guys
Time and
Temperature
Log. Waste log will be tracked on the back of each days corresponding page