Caribou Coffee #1344

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Observed that the establishment still did not have chlorine test strips during the inspection. The PIC was advised to obtain appropriate chlorine test strips to verify the sanitizer concentration in the dish machine.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

Inspector’s notes

Although a container of chlorine sanitizer was connected to the dish machine, no chlorine was detected after running a full cycle. The PIC was advised to discontinue use of the machine until it is serviced and properly dispensing sanitizer. The PIC was also reminded to ensure employees use chlorine test strips to verify sanitizer concentration.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

The establishment’s MDH-issued CFPM certificate was not posted on site. The PIC was reminded to ensure the certificate is properly posted

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

Inspector’s notes

Observed that soap and towel dispensers were mounted above the café dump sink. The PIC was advised to remove them to prevent employees from using the dump sink for handwashing.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

- Two (2) of the prep coolers in the back and the main display cooler in the front were not working properly. Informed the PIC they must either service/replace the coolers or remove them from the establishment. - The stainless steel side panel on the main over was loose and held-in-place by black duct-temp. Informed the PIC they must replace the panel or securely attach it to the oven without a duct in a manner compliant with manufacturer's design

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Establishment did not have a quat test strips at the time of this inspection. Informed the person-in-charge (PIC) they must have and use the appropriate test strips for the sanitizer solutions they use in the establishment.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.