CARIBOU COFFEE COMPANY

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food handler wash hands, recontaminate them by shutting off water supply, then dried their hands with disposable towels and transitioned into food prep and handling clean utensils. CDI - Employee educated on proper hand washing practices and redirected by the PIC to properly wash hands. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed utensils in sanitizer at the 3-compartment sink measuring at < 150 PPM quat. CDI - Old sanitizer discarded and replenished with fresh sanitizer measuring at 200 PPM. -1.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

REPEAT: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees preparing foods without hair coverings. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed containers of sanitizer at the front coffee area at 0 PPM of quat. CDI - Food handlers instructed to discard old solution and refresh. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed severely damaged plexiglass splash guard at back hand sink. Replace. -1-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in wall right of entrance to back kitchen. Repair. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed utility cart blocking front hand sink. CDI - Obstruction removed to allow access to hand washing station. -0-

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior surfaces of ice machine with some greyish microbial build up (on white catch plate). Increase cleaning frequency and maintain clean. -0-

REPEAT VIOLATION: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all employees preparing foods without hair coverings. -1-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed severely damaged plexiglass splash guard at back hand sink. Replace. -0.5-

REPEAT VIOLATION: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed interior of two door reach-in unit with spills. Clean. No demerits due to improvement since previous inspection. -0-

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed three manual thermometers that are frequently used, 2 of which were reading 26F and 36F during calibration check. CDI- PIC removed thermometers from use and will be calibrating to read 32F. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling foods with jewelry on wrists. REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing foods without head coverings. REPEAT

4-501.11 Maintain equipment in good repair. Observed torn gaskets on lowboy units. Repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed bottom of cabinets with food debris and spills. Clean.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee cup stored in prep area. CDI- PIC moved cup to be away from prep area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. NO certified food manager at the time of the inspection. PIC at the inspection stated that theirs was expired. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed speciality milks including coconut, oat, and almond milk without a date inside both low boy reach-in coolers and in the display cooler. PIC unable to tell when these milks were opened, but probably not longer than a day. Provided education to the PIC that milk shall be datemarked if not used within 24 hours. Verification visit required to ensure compliance within 10 days.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers without hair restraints. Provide. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.Observed food handler with bracelets. Remove.

REPEAT VIOLATION: 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed interior of refrigeration and freezer units with food debris and residue. Observed gaskets on all refrigeration and freezer units accumulating food residue. Clean and maintain.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. NO certified food manager at the time of the inspection. PIC at the inspection stated that theirs was expired. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee drink on the middle shelf of the 2-door reach in cooler (back room) CDI - drink was discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the 3-compartment sink sanitize basin with about 100 ppm of quat. CDI - PIC remade the sanitizer and is now correct strength. REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the 3-compartment sink sanitize basin with about 100 ppm of quat. CDI - PIC remade the sanitizer and is now correct strength. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at the front coffee area at 100 ppm of quat. CDI - PIC remade the sanitizer.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored directly on the ice bin lid.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean coffee equipment stored on top of a towel at the back counter. remove the towel as this can harbor bacteria.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFM certification expired on 1/2023. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored on the drain board of the warewashing sink. CDI - PIC relocated the chemicals to prevent contamination of clean equipment and utensils.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed metal cylinder holding wet wiping cloth tested at 50 ppm. CDI - PIC remade the sanitizer and is now at proper strength 200 ppm. Ensure to use cold water and utilize your test strips to ensure proper strength. -REPEAT-

REPEAT VIOLATION: 2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P). Observed current Employee Health Policy does not include Salmonella nontyphoidal. CDI - educated and provided the PIC with a copy of updated Employee Health acknowledgment form to properly inform food employees.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility has inadequate procedures for the clean-up of vomiting and diarrheal events that does not cover all information needed. CDI: e-mailed PIC copy of State procedures to use for template plan.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P. Observed employee wiping mouth and nose with tissue then proceed with touching bag of coffee beans without washing hands first. CDI: educated employee; employee washed hands properly.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee prepping frozen prep wrapped sandwiches on sheet tray at back handsink. CDI: educated employee and sandwiches were prepped at front area.

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed cloths inside sanitizer containers and red bucket out front at 50ppm quat solution. CDI: containers and bucket dumped and refilled with sanitizer at proper concentration. Observed wet soiled wiping cloths on counter while not in use.

REPEAT VIOLATION: 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed disposable cups over stacked in dispensers at front register area. Keep in sleeves or stored inside dispenser without oversstacking.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P). Observed current Employee Health Policy does not include Salmonella nontyphoidal. CDI - educated and e-mailed PIC copy of updated Employee Health acknowledgment form to properly inform food employees.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed speciality milks including coconut, oat, and almond milk without a date inside low boy reach-in. PIC stated that once opened, milks are often used up in one day. CDI: milk was dated in the case that it is not used within 24 hours.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed cloths inside sanitizer containers at 50ppm quat solution. CDI: containers dumped and refilled with sanitizer at proper concentration.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed disposable cups over stacked in dispensers at front area. Keep in sleeves or stored inside dispenser without oversstacking.

REPEAT VIOLATION: 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed inside drawers below grinders with debris/coffee ground accumulation.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front handsink. CDI: Soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at kitchen handsink. CDI: Towels provided.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time marked on coconut milk or almond milk at pick up bar. CDI: Time marked. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed some peeling shelving in front reach in coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some coffee ground and bean debris in drawers. Facility has abnormally high volume currently. EHS suggests wiping out drawers more than the normal daily frequency.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed laminate behind bean grinder/handsink in disrepair. REPEAT VIOLATION

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. - Observed tapioca pearls (bubbles) cooling in reach in at a rate of 0F/min. CDI: Product uncovered and relocated to back refrigerator for rapid cooling.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time markings on coconut milk, almond milk, and gallon milk stored on counter. PIC stated the procedure is to mark items with a 4 hour time hold. CDI: Product was consumed during inspection and new product was pulled out and a time placed on them.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tapioca pearls (bubbles) cooling in tightly covered container in reach in. EHS recommends placing the unopened bag of pearls in the cooler the day before opening them to eliminate the cooling step for this item.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in back kitchen area around mop sink and ice machine. EHS advised PIC to increase pest control.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no hair restraints preparing food.

4-501.11 Maintain equipment in good repair. Observed shelving in reach in under coffee machines to be peeling. REPEAT VIOLATION Previous violation corrected.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris accumulating in bottom of reach in freezer. Observed heavy black build up on gasket for reach in cooler with sandwiches. REPEAT VIOLATION Improvement from previous inspection.

5-205.15 Maintain a plumbing system in good repair. Observed handsink next to coffee grinder angled up and back toward wall, preventing proper drainage of water. REPEAT VIOLATION

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling laminate shelving behind bean grinder. REPEAT VIOLATION

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed heavy accumulation of coffee grounds in handsink adjacent to grinder. Provide shield/splash guard around sink or on edge of counter where grinder is located to keep handsink clean. No observation of sink being used as a dump sink was seen today during visit. Sink is not stained as if it were used as a dump sink. Environmental Health Specialist (EHS) concludes it is just from the coffee grinder being in close proximity to sink. CDI: Sink cleaned and employees directed to wipe sink frequently to maintain it free of debris. A permanent wall/shield must be installed. REPEAT VIOLATION Significant improvement from last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed soymilk, almond milk, and gallons of milk stored on counter during service. Person in charge (PIC) stated that SOP is to place milk back into refrigeration between drinks. However, facility had a line to the door the entire inspection, making this not practical. CDI: Facility has permanently placed items on TPHC. TPHC form emailed today with inspection. Facility is already using this method for milk products in carafs for self service and is doing so properly. Gallons of milk, soymilk, and almond milk all marked with start and end time during inspection. VERIFICATION REQUIRED

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in cooler with specialty drink mixes in it severely damaged. NOTE: Front line reach in coolers today were holding food above 41F. All food must be 41F by 1/1/19. EHS recommends servicing coolers and then evaluating if coolers need to be adjusted to a lower temperature to maintain food at 41F and below.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cabinet with heavy accumulation of coffee and coffee staining. PIC stated there is a leak between the cup dispenser and the counter. PIC advised to clean spill and seal the cup dispenser to the counter. Observed overall detail cleaning needed of cabinets and drawers. REPEAT VIOLATION

5-205.15 Maintain a plumbing system in good repair. Observed handsink next to coffee grinder angled up and back toward wall, preventing proper drainage of water.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed laminate damaged on shelf above handsink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee in front line handsink. Observed milk in kitchen handsink. CDI: Sinks cleaned. Employees directed to only use handsinks for handwashing. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed gallons of milk, and other containers of dairy in reach in cooler at coffee bar holding above 45F. Observed gallons of milk sitting on counter during service holding at 63F. CDI: All items in reach in overnight were voluntarily discarded. Milk that was placed in cooler this morning was relocated to kitchen refrigerator for rapid cooling. All products that were in reach in over night were voluntarily discarded. Unopened soy products that stated "refrigerate after opening" were left in the refrigerator and then placed on TPHC once opened. Milk being pulled out for use during service placed on TPHC today and TPHC paperwork provided today via email to permanently hold on time. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in red bucket with sanitzer at 50ppm. CDI: Bucket refilled to proper concentration. REPEAT VIOALTION

4-501.11 Maintain equipment in good repair. Observed under counter cooler with dairy storage at coffee bar holding items at 55F. Inside hanging thermometer was also reading in the high 50s. Observed grab n go refrigerated case and two espresso machines not functioning. PIC disclosed these being down at beginning of inspection. No TCS items held in the grab n go case. VERIFICATION REQUIRED

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving under self serve area with small coffee spills.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink on line in need of splash guard to prevent overspray of coffee grounds into sink. CDI: PIC directed employees to be more careful with grounds.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milk on counter holding above 45F. CDI: PIC directed to keep milk in refrigerator or hold item on time.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths for steamers to be stored in a stainless steel cup, with no sanitizer. CDI: PIC directed to add sanitzer to containers. REPEAT VIOLATION

5-205.15 Maintain a plumbing system in good repair. Observed dump sink and kitchen handsink to be leaking.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 0 ppm - 50ppm sanitizer coming out at 3-comp sink. CDI: PIC directed to phone for maintenance and to dilute manually for now. VERIFICATION REQUIRED.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen area of facility. PIC directedto call pest control.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored wet, in a stainless cup with no liquid. CDI: PIC directed to store wet cloths in sanitizer. See #14. Buckets refilled to appropriate concentration.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over customer food in RIC. CDI: Food moved to lowest shelf, away from customer food.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed red buckets of sanitizer without common name of product. CDI-labeled QAC

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some cleaning needed under cabinets

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee go to back to empty sanitizer and return and prep food without washing hands. CDI- instruction provided

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple containers of unlabel3ed granular foods.

/3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloths not stored in sanitizer.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use utensils stored in soiled water below 135 F. CDI-

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer bucket was at 0ppm. Refilled to 200ppm Quat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Obsereved 2 jugs of milk sitting on counter temping each at 54F. Placed in cooler to chill back down to 45F or lower. Keep milk jugs in cooler between uses.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility advised thermometer broke last week. Replace. Return visit required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed container of wet towels with no sanitizer. Advised PIC to keep towels in sanitizer between uses.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBserved coffee/tea buildup in bottom of reachin. Observed inside of cabinet under coffee urns with dried coffee that had dripped/spilled. Clean.

5-205.15 Maintain a plumbing system in good repair. Observed leak under prep sink. Repair.

6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed severe damage to side wall (beside prep sink/coffee urns) and to ledge behind hand sink. Repair. 6-502.12 Floors, walls, ceilings shall be clean. Observed dark buildup around can wash and under prep sink on floor. Clean.

6-301.12 Hand Drying Provision - PF. Each handwashing sink shall be provided with disposable towels or other approved drying mechanism. Observed towels had run out at front hand sink. CDI - resupplied.

3-304.14 Wiping Cloths, Use Limitation - C. Containers of sanitizer in which wet wiping cloths are held shall be stored off the floor. Observed sanitizer bucket stored on the floor. CDI - educated PIC.

6-501.18 Cleaning of Plumbing Fixtures - C. Keep plumbing fixtures clean. Observed back hand sink needs better cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.Observed milk at sef serve bar at 47 F. CDI- removed; PIC to use TPHC going forward