Caribou Coffee

1-2B: .03(3)(a)The person in charge was not to provide a valid certified food safety manager certification for an employee that holds managerial responsibilities. A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility to ensure food safety is being managed within the food service establishment during all hours of operation. (Pf) Corrective Actions: *the facility must employ a manager with a valid CFSM certification within 10 days.

18: .07(2)(m)Observed the air curtain at the walk up window not working when opening the window. The window is not self closing therefore the air curtain is required. If the windows are not self closing the air curtain must be operational when opened. Corrective Actions: *the air curtain must be properly fixed within 10 days.

2-1B: .03(5)(c)Observed an employee pick up a cup off the ground and proceed to handle clean utensils. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Education was provided to the food employee discussing after hands are contaminated that they should be properly washed before handling food or any clean equipment.

2-2A: .03(2)(o)The person in charge was not able to demonstrate in a verifiable manner that the selected food employee are/were informed of their responsibility to report symptoms and/or illnesses to the person in charge. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: The person in charge provided education to the food employee discussing their responsibilities to report the required symptoms and illnesses to the person in charge. The food employee signed the employee agreement form. EH informed the person in charge that the facility must be able to provide verification of understanding for selected employees when asked.

2-2B: .03(5)(k)1&2Observed an employee Stanley cup on the table that has a reach in cooler under it for food items for the customers/facilities. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Education was provided to the person in charge discussing appropriate areas for employment beverages to prevent contamination. The beverage was relocated.

2-2D: .06(2)(o)Observed wiping cloth stored in the hand sink near the drive thru window. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Education was provided to the person in charge discussing that no items should be stored in the hand sink and that the hand sink can only be used for hand washing. The cloth was removed.

8-2B: .07(6)(c)Observed metal containers used as sanitizer buckets stored on the prep table with a reach in cooler underneath. The metal containers are not designed to be "sanitizer buckets " only the red labeled sanitizer buckets should be used. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Education was provided to the person in charge discussing the proper storage of sanitizer solution. The metal containers were removed.

12B: .03(5)(h)Observed a food employee making food orders with jewelry such as bracelets and an Apple Watch on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Education was provided to the food employee discussing only single plain wedding bands are allowed when handling foods/beverages. The food employee removed all jewelry.

13A: .02(1)(d)The opening inspection was not posted in the windows. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)

14C: .05(10)(f)Observed facility cups stored in boxes in the restroom and directly on the floor. Single-service and single-use articles may not be located in locker rooms, in toilet rooms, in garbage rooms, in mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; or under open stairwells, or under other sources of contamination. Single-service and single-use articles that are packaged or in a facility such as a cabinet may be stored in a locker room. (C) Corrective Actions: The facility must properly rearrange items in the facility to make space for these items to be stored outside of the restroom by the indicated time frame.

17B: .06(5)(n)Observed the lid to the dumpster left open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units: (i) Contain food residue and are not in continuous use; or (ii) After they are filled; and
2. With tight-fitting lids or doors if kept outside the food service establishment. (C) Corrective Actions: Education was provided to the person in charge discussing the lids and doors must remain closed at all times to prevent pest and rodent's from entering. The lid was closed.

17D: .07(4)(b)Observed an employee coffee on the table that has a reach in cooler under it for food items for the customers/facilities. The drink was in a facility's cup, lid, and straw. There was evidence that the beverage was being consumed. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Education was provided to the person in charge discussing appropriate areas for employment beverages to prevent contamination. The beverage was relocated.