CUPPA JAVA

Order for delivery

Inspection history

1. Jun 30, 2026

   ✓
   4 violations

   • 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, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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.
   • 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.

2. Jun 9, 2025

   ✕
   3 violations

   • 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, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • 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.

3. May 31, 2024

   ✓
   4 violations

   • Have a covered trash can in toilet rooms.
   • 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, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Remove all items unnecessary to the operation of the business from the premises.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

4. May 14, 2024

   ✕
   21 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Have a covered trash can in toilet rooms.
   • 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, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Remove all items unnecessary to the operation of the business from the premises.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • 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.
   • 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.
   • Keep all outdoor trash, recycling, and organics containers closed.
   • Discontinue the use of a food preparation sink for anything other than food preparation.
   • Food workers must wash their hands before starting food preparation tasks.
   • Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
   • Equipment food-contact surfaces and utensils must be clean.
   • Store personal care items according to the rule.
   • Protect food from cross-contamination by using packages or covered containers.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

5. May 26, 2023

   ✕
   7 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.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.