Caribou Tavern

Year by year

Inspections

1. Feb 20, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed removing bun from grill with bare hands.

     Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

     Code WFC 3-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw hamburger stored above cheese in 2 door cooler in back dry storage area.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Cut lettuce and bratwurst being cold held in cooler at grill is not datemarked. Cut lettuce in 2-door upright cooler in back dry storage area is not datemarked. Leftover goulash, tomato sauce, beef gravy, and mashed potatoes in 4-door freezer in back dry storage area are not datemarked. Summer sausage in cooer at grill has exceeded the allotted 7 days and is dated 2/13.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days. Discussed datemarking and will email datemarking fact sheet with inspection report.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     FOOD PREP SINK

     Food prep sink is not available. Tomatoes are being rinsed in handwash sink.

     Correction: Provide and use a sink solely for the purpose of food preparation OR provide commercially pre-washed/sliced tomatoes.

     Code WFC 4-301.16

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink for hand drying in men's rest room.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - IMPROPER

     Food employee observed improperly washing hands by drying hands on cloth towel.

     Correction: Food employees shall be trained in proper hand washing techniques.

     Code WFC 2-301.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Bratwurst, summer sausage, in plastic bin on prep table is cold held at 44, 46 degrees F, respectively. Bin was removed from cooler during busy lunch period.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored on edges of sanitizer buckets and on counter near beer tap.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

2. Jul 19, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     Bacon improperly thawing by laying out at ambient air temperature.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

3. Oct 11, 2022 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     TOILET ROOM - SELF-CLOSING DOORS

     Women's restroom is not provided with a tight fitting, self-closing door.

     Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting, self closing door.

     Code WFC 6-202.14

4. Sep 25, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

5. Nov 29, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

6. Jan 27, 2017 Re-Inspection · No Reinspection Required

   No violations cited.

7. Jan 24, 2017 Routine Inspection · Reinspection Required

   No violations cited.

8. Feb 17, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

9. Mar 17, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

10. Jun 13, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

11. Jun 11, 2013 Re-Inspection · No Reinspection Required

    No violations cited.

12. Jun 3, 2013 Routine Inspection · Reinspection Required

    No violations cited.

13. Apr 25, 2012 Re-Inspection · No Reinspection Required

    No violations cited.

14. Apr 24, 2012 Routine Inspection · Reinspection Required

    No violations cited.