COPPER MUG COFFEE

Order for delivery

Inspection history

1. Apr 8, 2025

   A
   3 violations

   • Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
   • Critical: Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
   • Critical: Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

2. Mar 12, 2025

   ✕
   10 violations

   • Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
   • Critical: Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.
   • Critical: Evidence of mice or live mice in establishment's food or non-food areas.
   • Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
   • Critical: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • Critical: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
   • Critical: Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

3. Nov 13, 2024

   B
   4 violations

   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • Critical: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • Critical: Evidence of mice or live mice in establishment's food or non-food areas.
   • Critical: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

4. May 24, 2024

   ✕
   9 violations

   • Critical: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Critical: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
   • Critical: Hot TCS food item not held at or above 140 °F.
   • Critical: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • Critical: Evidence of mice or live mice in establishment's food or non-food areas.
   • Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • Critical: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

5. Dec 14, 2022

   A
   2 violations

   • Critical: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

6. Nov 3, 2022

   ✕
   9 violations

   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Critical: Hot TCS food item not held at or above 140 °F.
   • Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
   • Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
   • Critical: Evidence of mice or live mice in establishment's food or non-food areas.
   • Critical: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
   • Critical: Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
   • Critical: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
   • Critical: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

7. May 2, 2022

   A
   3 violations

   • Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
   • Critical: Evidence of mice or live mice present in facility's food and/or non-food areas.
   • Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.

8. Apr 19, 2022

   ✕
   5 violations

   • Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
   • Critical: Evidence of mice or live mice present in facility's food and/or non-food areas.
   • Critical: Food Protection Certificate not held by supervisor of food operations.
   • Critical: Hot food item not held at or above 140º F.
   • Proper sanitization not provided for utensil ware washing operation.