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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NameCARIBOU COFFEE COMPANY
Address100 N TRYON ST
 
City/State/ZIP
CHARLOTTE NC 28203
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 4/11/2025
Final Score @ Grade
98.50 A
General Comments

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
36 0.50 Thermometers provided & accurate Yes No No 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
40 0.50 Personal cleanliness No Yes No 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
47 0 Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used No No No 4-501.11 Maintain equipment in good repair. Observed torn gaskets on lowboy units. Repair.
49 0.50 Non-food contact surfaces clean No No No 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.
56 0 Meets ventilation & lighting requirements; designated areas used Yes No No 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.