Cuppa Java

Year by year

Inspections

1. Jun 30, 2026 Routine Score 100
   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Observed PE lined soup cups in the kitchen. Operator has replaced the majority of the non-compliant products with compostable or recyclable products. Operator to replace the remaining items with compliant products.

     Code MCO 204.30B

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed some of the walls and ceiling to panels in the kitchen to be in need of a thorough cleaning. Clean referenced areas and maintain in a clean condition.

     Code MN Rule 4626.1520A

   • Not serious Priority 3 Corrected on site

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     Observed a fly strip to be hanging from the ceiling in the kitchen directly above the food prep sink. Discontinue hanging fly strip from current location. Operator removed the fly strip and disposed of during the inspection.

     Code MN Rule 4626.1385B

   • Not serious Priority 3

     Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.

     Observed an ingredient list to be missing for the muffins and croissants. There is a three-ring binder behind the front counter with various ingredients for other food products sold on premise. Provide and maintain an ingredient list for the referenced bakery items.

     Code MN Rule 4626.0435D(3)

2. Jun 9, 2025 Routine Score 96
   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Observed PE lined cups to be present on site. Operator has replaced a few items with compostable products but is needing to replace the remainder of items. Operator to replace existing items with compliant products.

     Code MCO 204.30B

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Observed hand washing signage to be missing in the main floor and basement bathrooms used by food service employees. Post applicable signage in referenced bathrooms.

     Code MN Rule 4626.1457

   • Serious Priority 1

     When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.

     Observed written procedures on file for using time as a public health control for half and half. Container of half and half is currently not being marked to indicate 4 hours. Person in charge to ensure staff are marking containers of half and half under TPHC.

     Code MN Rule 4626.0408B

3. May 31, 2024 Follow-Up Score 100
   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     OBSERVED COVERED GARBAGE CANS TO BE MISSING IN THE EMPLOYEE RESTROOMS. PROVIDE AS NEEDED.

     Code MN Rule 4626.1260

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     OBSERVED PE LINED CUPS STILL PRESENT ON SITE. DISCONTINUE USING NON COMPLIANT PRODUCTS AND REPLACE WITH RECYCLABLE OR COMPOSTABLE PRODUCTS.

     Code MCO 204.30B

   • Not serious Priority 3

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

     OBSERVED VARIOUS ITEMS IN THE BASEMENT THAT ARE NOT PART OF THE DAY TO DAY BUSINESS OPERATION. REMOVE ITEMS SO THEY DO NOT PROVIDE HARBORAGE CONDITIONS. OPERATOR IS IN PROCESS OF REMOVING REFERENCED ITEMS.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     OBSERVED SEVERAL UPRIGHT COOLERS/FREEZERS IN THE BASEMENT TO BE ON UNAPPROVED FLOORING. PROVIDE PROPER FLOORING FINISHES THAT HAVE: PROPER FINISHING MINIMUM REQUIREMENTS - FLOOR: QUARRY TILE, TROWELED ON EPOXY 126 MILS (1/8' THICK). ANOTHER OPTION WOULD BE TO RELOCATE ALL UNITS TO AN AREA THAT HAS APPROVED FINISHES ALREADY IN PLACE. ADDRESS AREA BY 5/31/2025.

     Code MN Rule 4626.1335A

4. May 14, 2024 Routine Score 78
   • Serious Priority 1

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

     OBSERVED TURKEY SANDWICH IN FRONT DISPLAY CASE TO BE AT 44*F. AMBIENT AIR TEMPERATURE WAS 41*F. MAINTAIN TCS FOODS AT 41*F OR LESS. ADJUST UNIT TO A LOWER SETTING. RECOMMEND TO RELOCATE PRODUCT TO A UNIT WITH A COLDER SETTING.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     OBSERVED HANDWASHING SIGNAGE TO NOT BE POSTED AT THE EMPLOYEE HAND SINKS ON THE MAIN FLOOR IN PREP AREAS AS WELL IN EMPLOYEE RESTROOMS. POST APPLICABLE SIGNAGE. OPERATOR POSTED SIGNAGE DURING THE INSPECTION.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     OBSERVED THE HAND SINK IN THE KITCHEN TO BE PULLING AWAY FROM THE WALL. RESECURE AND CAULK WALL JUNCTURE SEAM AT THE REFERENCED HAND SINK.

     Code MN Rule 4626.0725A

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     OBSERVED THROUGH DISCUSSIONS WITH THE PERSON IN CHARGE THAT FACILITY IS USING TIME AS A PUBLIC HEALTH CONTROL PROCESS FOR THE CREAMER. NO WRITTEN PROCEDURES WERE AVAILABLE FOR REVIEW. A TPHC TEMPLATE WAS LEFT WITH THE OPERATOR TO FILL OUT AND MAINTAIN ON FILE.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

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

     OBSERVED WET WIPING CLOTHS OUT ON COUNTER TOPS THROUGHOUT THE FACILITY AS WELL AS A SANITIZER BUCKET TO BE LESS THAN 200 PPM QUATERNARY AMMONIUM. STORE WET WIPING CLOTHS IN SANITIZER BUCKETS IN BETWEEN USES. PER OPERATOR'S SPECS, THE EFFICACY RANGE OF THE SANITIZER IS 200-400 PPM. OPERATOR REFRESHED THE SANITIZER BUCKET TO 200 PPM QUATERNARY AMMONIUM.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     OBSERVED A GOOD CLEANING NEEDED THROUGHOUT THE FACILITY (UNDER EQUIPMENT IN MAIN KITCHEN, UNDER SHELVING, ALONG BASECOVING, WALLS AND BACK ENTRANCE HALLWAY. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     OBSERVED A COVERED GARBAGE CAN TO BE MISSING IN THE EMPLOYEE RESTROOMS ON BOTH LEVELS OF THE FACILITY. PROVIDE AS NEEDED.

     Code MN Rule 4626.1260

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     OBSERVED #6 TAKE OUT CONTAINERS AND PE LINED CUPS. DISCONTINUE USING NON COMPLIANT PRODUCTS AND REPLACE WITH RECYCLABLE OR COMPOSTABLE PRODUCTS.

     Code MCO 204.30B

   • Not serious Priority 3

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

     OBSERVED SEVERAL ITEMS IN THE BASEMENT NOT PERTINENT TO THE DAY TO DAY BUSINESS OPERATIONS THAT COULD LEAD TO FURTHER HARBORAGE CONDITIONS.. REMOVE ALL ITEMS NOT USED FOR THE FACILITY.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     OBSERVED A FEW SHELVES THROUGHOUT THE KITCHEN IN NEED OF A GOOD CLEANING. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     OBSERVED HANGING FLY STRIP FROM CEILING ABOVE KITCHEN FOOD PREP SINK. REMOVE HANGING FLY STRIP FROM CURRENT LOCATION.

     Code MN Rule 4626.1385B

   • Serious Priority 1 Corrected on site

     Reheat TCS food that has been commercially processed and packaged in a food processing plant to a temperature of at least 135 degrees F (57 degrees C) for hot holding.

     OBSERVED COMMERCIALLY PROCESSED BEEF NOODLE SOUP (FIRST TIME OPENED FROM PACKAGE) IN THE SOUP WARMER TO NOT BE REHEATED TO 135*F. OPERATOR REMOVED PRODUCT FROM UNIT AND REHEATED ITEM TO 158*F IN THE MICROWAVE TO RETURN TO SOUP WARMER TO BE HOT HELD. MAINTAIN AT A MINIMUM OF 135*F FOR HOT HOLDING.

     Code MN Rule 4626.0360C

   • Not serious Priority 3

     Keep all outdoor trash, recycling, and organics containers closed.

     OBSERVED VARIOUS EXTERIOR GARBAGE RECEPTACLES TO NOT HAVE CLOSED LIDS. MAINTAIN LIDS CLOSED AT ALL TIMES.

     Code MN Rule 4626.1290B

   • Not serious Priority 3

     Discontinue the use of a food preparation sink for anything other than food preparation.

     OBSERVED A FOOD SERVICE EMPLOYEE ATTEMPT TO RINSE OFF HANDS IN THE FOOD PREP SINK ON MULTIPLE INSTANCES DURING FOOD PREPARATION ACTIVITIES. EMPLOYEE WAS ALERTED TO DISCONTINUE THIS PRACTICE AND TOLD TO USE THE DESIGNATED EMPLOYEE HAND SINKS ON SITE.

     Code MN Rule 4626.0780C

   • Serious Priority 1

     Food workers must wash their hands before starting food preparation tasks.

     OBSERVED FOOD SERVICE EMPLOYEE RINSING OFF HANDS IN THE FOOD PREP SINK BEFORE ENGAGED IN FOOD PREPARATION ACTIVITIES. EMPLOYEE WAS ALERTED TO DISCONTINUE USING FOOD PREP SINK AND TO USE DESIGNATED HAND WASHING SINK TO WASH HANDS IN KITCHEN.

     Code MN Rule 4626.0075A

   • Serious Priority 1

     Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.

     OBSERVED CONTAINERS OF BLEACH ON A LOWER SHELF NEXT TO PLATES IN THE BASEMENT DRY STORAGE ROOM. STORE BLEACH AWAY FROM PLATES.

     Code MN Rule 4626.1600

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     OBSERVED DRIED UP FOOD DEBRIS ON THE BACK OF THE MEAT SLICER THAT WAS IN STORAGE MODE. CLEAN FOOD CONTACT SURFACES AFTER USE (EVERY 4 HOURS), TO SIGHT AND TOUCH.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Store personal care items according to the rule.

     OBSERVED VARIOUS PERSONAL BELONGINGS IN THE BACK ROOM NEXT TO FOOD AND SINGLE SERVICE ITEMS. ORGANIZE ROOM AND MAINTAIN PERSONAL ITEMS AWAY FROM FOOD AND SINGLE SERVICE ITEMS.

     Code MN Rule 4626.1675

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     OBSERVED A CLEAN CONTAINER IN THE UPRIGHT FREEZER TO BE SITTING IN DIRECT CONTACT WITH UNCOVERED FOOD. DISCONTINUE STORING CONTAINER IN DIRECT CONTACT WITH UNCOVERED FOOD.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     OBSERVED SEVERAL UPRIGHT COOLERS/FREEZERS IN THE BASEMENT TO BE ON UNAPPROVED FLOORING. PROVIDE PROPER FLOOR FINISHES THAT HAVE: Proper Finishing MINIMUM Requirements • Floor: Quarry tile, troweled on epoxy 126 mils (1/8” thick). ANOTHER OPTION WOULD BE TO RELOCATE ATT UNITS TO AN AREA THAT HAS APPROVED FINISHES ALREADY IN PLACE.

     Code MN Rule 4626.1335A

   • Not serious Priority 2

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

     OBSERVED FACILITY TO NOT HAVE A PROCESS IN PLACE FOR CLEANING UP VOMITING OR DIARRHEAL EVENTS. AN EXAMPLE OF SUCH A PROCESS WAS LEFT ON SITE WITH THE OPERATOR.

     Code MN Rule 4626.0123

5. May 26, 2023 Routine 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 CFPM on site. Ensure at least one full time employee has received the CFPM credential from the State and post certificate.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     Observed turkey wrap in display cooler with internal temp of 44 degrees F. Discussed with operator. Unit was turned down. Operator will monitor to ensure cooler is working properly. Ensure all TCS foods are held at or below 41 degrees F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Observed handwash signage missing from handwash sink . Provide signage.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed caulking wearing away from handwash sink. Reseal sink to the wall.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed tongs handing from handle of convection oven. Discontinue this practice

     Code MN Rule 4626.0275C

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Operator unable to locate thin tipped food thermometer during inspection. Ensure a small diameter probe is available for use.

     Code MN Rule 4626.0705B

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Establishment is using TPHC for creamer for customer use (creamer is replaced as needed, usually ever hour) Inspector is sending template for TPHC. Complete template and keep on site for review. Contact inspector with questions.

     Code MN Rule 4626.0408A