1ST CUP CAFE & RESTAURANT

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Inspection history

1. Jul 16, 2026

   ✕
   5 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use approved trapping devices or other means of pest control when pests are found.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
   • Keep non-food contact equipment surfaces clean.

2. Jul 9, 2025

   ✕
   7 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use approved trapping devices or other means of pest control when pests are found.
   • Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.
   • Keep the plumbing system in good repair.
   • Have a covered trash can in toilet rooms.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Remove all items unnecessary to the operation of the business from the premises.

3. Jun 17, 2024

   ✕
   3 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Have hand soap at all handwashing sinks.

4. May 31, 2023

   ✕
   6 violations

   • 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.
   • Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
   • 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.)
   • The business license must be posted where it can be easily seen.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

5. May 17, 2023

   ✕
   11 violations

   • 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.
   • Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Keep the plumbing system in good repair.
   • 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.)
   • Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
   • Equipment food-contact surfaces and utensils must be clean.
   • The business license must be posted where it can be easily seen.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.