CONDITIONAL
First Cup Gets Conditional Pass on Health Inspection
November 7, 2025
9:15 AM - 11:10 AM
Routine Inspection
6
Total Violations
1
Critical
4
Major
1
Minor
1
Corrected On Site
Inspector's Report
Inspector found evidence of rodent infestation including mouse droppings on floors, food trays, and containers throughout the back area. The facility was also cited for cooling cooked pork improperly at room temperature, using unapproved equipment including a wooden table for rice cookers and an oven without proper ventilation hood, poor vermin proofing, and dirty floors.
Violations Cited
6
#23
CRITICAL
No Insects, Rodents, Birds or Nonservice Animals
Why This Matters
Mice produce 50 droppings daily containing Salmonella and hantavirus. Cockroaches carry 33 bacteria types and 6 parasitic worms. Rats spread plague and leptospirosis.
What Was Observed
observed mice droppings on floor, on old food trays, on containers throughout facility at back area
CA Retail Food Code: Section 114259, 114259.1, 114259.3
#35
MAJOR
Equipment Approved: Clean; Installed; Good Repair; Capacity
Why This Matters
Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.
What Was Observed
observed unapproved wooden table for rice cookers
CA Retail Food Code: Section 114130, 114160
#37
MAJOR
Adequate Ventilation and Lighting; Designated Areas, Use
What Was Observed
observed operators cooking raw bacon using unapproved oven 'Bakers pride' at prep area, no ventilation hood onsite. Discontinue this practice at once. pending supervision and plan check review
#43
MAJOR
Premises; Personal/Cleaning Items; Vermin Proofing
Why This Matters
Clutter provides harborage for rodents and cockroaches. Cardboard harbors cockroach eggs. Each egg case contains 30-40 nymphs.
What Was Observed
need to properly vermin proof entire facility
CA Retail Food Code: Section 114067, 114123
#9
CORRECTED
MAJOR
Proper Cooling Methods
Why This Matters
Improper cooling is the #1 cause of restaurant foodborne illness. Clostridium perfringens spores germinate and multiply rapidly during slow cooling.
What Was Observed
observed large pot of cooked pork cooling at room temp
CA Retail Food Code: Section 114002, 114002.1
#9
CORRECTED
MAJOR
Proper Cooling Methods
Why This Matters
Improper cooling is the #1 cause of restaurant foodborne illness. Clostridium perfringens spores germinate and multiply rapidly during slow cooling.
What Was Observed
observed large pot of cooked pork cooling at room temp
CA Retail Food Code: Section 114002, 114002.1
Inspector Information
Received By
Sok