Caribou Coffee Company

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN THE COUNTER TOP AT THE SERVICE COUNTER PREP STATION TO REMOVE SPILLS AND DEBRIS. ALSO CLEAN THE TOPS OF COOLER UNDER THE SERVICE COUNTER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NOTED A LEAK AT THE BOTTOM PIPE UNDER THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

EXTERIOR OF GREASE TRAP IS VERY RUSTY, MUST ADDRESS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR OF HANDSINK & 3-COMP. SINK IN THE DISHROOM, MUST BE KEPT CLEAN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS AROUND THE GREASE TRAP & ALONG WALLS IN THE REAR DISHROOM AREA; & AROUND FLOOR DRAINS, MUST BE KEPT CLEAN & FREE OF DEBRIS OR DIRT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

DUSTY CEILING VENT & TILES AROUND IT (DISHROOM AREA), MUST BE MAINTAINED CLEAN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. No one on premises/on duty with a city sanitation certificate, while handling/serving open P.H.F.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Must replace broken splashguards around front handsink & maintain. Must also provide sink stoppers at 3-comp sink.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Must clean cabinets under front sinks, all sink drains in rear dishwashing area (including mop sink), interior gaskets ...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors under sinks in dishroom area, around grease trap & behind equipment need detailed cleaning.