Spitz

Year by year

Inspections

1. Dec 16, 2025 Routine Score 96
   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed tomatoes cut and then place in deep containers for cooling. Cool with a food depth no greater than 2.5 inches. Discussed cooling methods with management; place in shallow pans while cooling.

     Code MN Rule 4626.0390A

   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed tomatoes cut and then place in a tightly covered container for cooling. Do not cover foods while cooling, discussed cooling methods with management.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed ice wand stored on top of box in freezer. Ice wands are food contact surface utensils. Only store ice wands in cleaned and sanitized locations. Discussed storing the ice wand on a clean pan or wrapping in plastic wrap to protect it from contamination while storing.

     Code MN Rule 4626.0955A

2. Dec 18, 2024 Routine Score 92
   • Serious Priority 1

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

     Green and red sauces are kept in an iced cooler for customer use. Sauces contain TCS ingredients and must kept under mechanical refrigeration or time as public health control must be used. Discussed discard time with staff. Time as control template provided with report.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed foods cooling in walk-in cooler in a deep 8qt Cambro container. Confirmed prep time and instructed staff to move the food into containers with a shallow depth. Example: Hummus @ 65F, Berlin Sauce @135F. Note: upon arrival Berlin Sauce was observed in an ice bath. About 20 minutes later staff moved the sauce into the walk-in cooler in the deep covered container. At that time it measured 90F and they were instructed to place sauce back in ice bath or shallow pans. For inactive cooling ensure foods are placed in walk-in cooler with a food depth no greater than 2.5 inches, adequate air flow and uncovered. For active cooling ensure ice in the ice bath is replaced when melted, food is stirred frequently, and food is not transferred to cooler until it reaches 41F.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed Berlin Sauce and Hummus actively cooling while tightly covered. Comply with above rule.

     Code MN Rule 4626.0390B

3. Dec 28, 2023 Routine Score 92
   • Serious Priority 1

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

     Fried chickpeas are stored on countertop. These had recently been fried and were cooling from cook at 92F. Discussed using time as a control for these; template provided with report.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Several prep coolers and the walk in cooler were missing thermometers. Provide.

     Code MN Rule 4626.0620A

   • Serious Priority 1

     Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

     Observed gyro slicer stored next to vertical broiler. Per discussion this is cleaned nightly. Discussed that this must fully washed, rinsed and sanitized every 4 hours. PIC agreed to ensure a cleaning and sanitizing routine for this equipment.

     Code MN Rule 4626.0845C

4. Jan 26, 2023 Follow-Up Score 100
   • Not serious Priority 3

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

     The floors had a large amount of dirt build up. Clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.

     There was crease dripping from he hood. Wipe down and clean more frequently.

     Code MN Rule 4626.0565

   • Not serious Priority 3

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     Staff indicate they reheat meat on a heat plate on a prep table that is not located under the hood. Reheat meat products under the hood.

     Code MN Rule 4626.0690