1st Cup Cafe & Restaurant

Year by year

Inspections

1. Jul 16, 2026 Routine Score 92
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed the front house reachin at 60F. This was discussed and person in charge tossed the milk which had been in the cooler as storage.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Observed insects at the front house on the wall and in the back sink location wall. After discussion with the owner, it was determined that the property owner had taken over pest control by hiring Adams 1/month. When talking to the property owner it was decided that Adams will be coming to the restaurant 2/month and restaurant will be responsible with following the recommendations and cost included with the pco inspections, along with the orders within this report. A followup on this agreement will occur in one week.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

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

     Observed 2 coolers unable to hold temps at 41F or below. This was discussed and operator was to call contractor for service. Tcs foods were moved to hot hold stove, depending on their temperature and time in the cooler.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.

     Observed the reachin cooler in the kitchen being used for cooling foods and not able to hold temps for tcs foods. The freezer is full of frozen food and does not have sufficient room to cool foods down to 41F. Provide another freezer or cold hold unit that can be used for cooling or more hot hold units to keep the cooked food hot rather than cooling down, since all food is cooked, held and served within 24 hours.

     Code MN Rule 4626.0675

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the lower sections of all kitchen equipment caked with food and grime and in need of cleaning. This includes the entire wheel and legs of all tables, stove, sinks, in addition to the walls from 4 ' down to the floor juncture.

     Code MN Rule 4626.0855

2. Jul 9, 2025 Routine Score 92
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed chicken and sambusas within the rear reachin cooler at 42F and 43F, respectively. This was discussed and operator used the temperature control to lower the cooler temp and monitor going forward. Maintain all tcs foodes at 41F or below.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Observed 2 insects on the qall under the current paperwork for the establishment. This was discussed along with any other sightings from the employees. It was determined that the facility hires Adams Pest control 1/month but will have them increase to 2/month.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

     Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.

     Observed the single service cups and lids being stored on shelves without protection, while several were laying on the floor and laying loose on the shelf. Protect the cups by stacking, keeping the protective sleeve intact or placing within a food grade container. This was discussed with the operator.

     Code MN Rule 4626.0955C

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed two toilet seats were broke within the womens restroom. Fix and maintain in good working order.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Observed no wastecan within the restroom. This was discussed.

     Code MN Rule 4626.1260

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     Observed cracked food grade containers witnin the facility. Replace these with new containers.

     Code MN Rule 4626.0515

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Obserfed several pieces of eiquipment in the facility which were old, broke and/or not being used for current operations. Remove the equipment which is no longer in use.

     Code MN Rule 4626.1580AB

3. Jun 17, 2024 Routine Score 94
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed air, ready to eat meat and pasta in the large reachin at 50F. Discussed for timeframe at this temp and moved to working cooler.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Observed the large reachin at 50F and without an option for lowering the temperature. This was discussed and staff stated that a repair is on the order. While in disrepair, do not use for holding tcs foods.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     No soap at handsink within the kitchen. Discussed with staff.

     Code MN Rule 4626.1440

4. May 31, 2023 Follow-Up Score 92
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     No state of Minnesota Health Department certified food protection manager for the facility. Note: For more information how to get registered with the state, please visit the link: Initial and Renewal Process Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.

     One burnt out light bulb under the hood not replaced. Note: Replace it

     Code MN Rule 4626.1470C

   • Serious Priority 1 Corrected on site

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed diced chicken at 121 F hot held on thew steam table. Note: PIC stated that it was cooked less than an hour ago. Note: Reheated to 165 F.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Current food license still not posted. Note: Post the current license as required.

     Code MCO 188.390

   • Serious Priority 1 Corrected on site

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Two of the 1 gallon 2% milk observed stored in the broken reach-in refrigerator at the front service line area. Note: See above for temperatures. Note: Discarded voluntarily.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     The improperly working single door reach-in refrigerator at front service line area not repaired and found in use at the time of re-inspection. See above for its unit air temperature. Note: Repair it. Discontinue using until fixed and can maintain a temperature of 41 F or below.

     Code MN Rule 4626.0735AB

5. May 17, 2023 Routine Score 88
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     No currently state of Minnesota Health Department certified food protection manager for the facility. Note: The manager training certificate dated to 2/24/2023. But not registered with the state. Note: For more information, please visit the following link: Initial and Renewal Process Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.

     One burnt out light bulb under the hood still not replaced. Note: Replace it

     Code MN Rule 4626.1470C

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed dry and old mice droppings under the shelves in the bulk foods dry storage area. Note: No contaminated foods or food contact surfaces observed at this time. Note: The last pest control service was 1-31-2023 (As seen from the service invoice provided). Note: Clean up droppings and get pest control service to eliminate mice presence in the facility.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     In-built water stopper of the sanitizing compartment of the three-part sink was broken and need repair.

     Code MN Rule 4626.1040B

   • Serious Priority 1 Corrected on site

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Hot TCS foods such as Chicken legs and Rice not maintained at a temperature of 135 F and above. Per PIC, they were orders waiting for customer to pick up. Note: See above for foods and temperatures. Note: Both reheated to 165 F for correction.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

     Written procedure for cleaning up Diarrhea or vomiting not provided onsite. Full or proper procedures also not discussed by PIC. Note: Written template handed out onsite.

     Code MN Rule 4626.0123

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Gease and food residue build-up observed on the equipment of the cook line. Note: Clean and sanitize to eliminate build-up.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Current food license not posted. Note: Post the current license as required.

     Code MCO 188.390

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Wet wiping cloths stored on the prep tables and counters. Note: Store all wet wipes cloths in chemical sanitizer bucket between use at all times.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Cold TCS foods in the improperly working display unit at the front area not cold held at 41 F or less. Note: See above for foods and temperatures. Note: All relocated for correction.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Single door reach-in Refrigerator at the front counter area not working properly. Note: Unit air temperature found at 48 F. Note: Repair it.

     Code MN Rule 4626.0735AB