Caribou (kj's)

Year by year

Inspections

1. Nov 4, 2025 Routine · 2 priority, 1 priority foundation, 2 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after handling money.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Management provided training to staff on when to wash, implemented handwashing procedures at appropriate times.

     Code 2-301.14

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Blender container, milk steamers, and spoons used with time/temperature controlled for safety food is not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours. Staff implemented a cleaning schedule to clean these items at least every 4 hours. Staff cleaned all items in the 3 compartment sink during the inspection.

     Code 4-602.11 (C)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Management provided paper towels for hand drying.

     Code 6-301.12

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored sanitizer that is not at the appropriate concentration (sanitizer cup).

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Staff made new sanitizer at appropriate concentration.

     Code 3-304.14 (B) (1)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of in terior of Traulsen 2 Door cooler are soiled with food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

2. Dec 6, 2023 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer in the wiping cloth bucket by the espresso machine is not being used according to EPA registered label use instructions and is at 25 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Corrective action: wiping cloth bucket was re-made during the inspection and was at the correct concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Alternative milks (almond, soy, etc.) in cooler under the espress machine are kept for more than 24 hours and are not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service articles (lids) are being stored on the floor in the deli storage room.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12