Spyhouse Coffee

Year by year

Inspections

1. Mar 17, 2026 Routine Score 92
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE TO BE ABLE TO REGISTER UTENSIL SURFACE TEMPERATURE. PURCHASE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH MACHINE.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     MISSING COVERED GARBAGE INSIDE RESTROOM. PROVIDE A COVERED GARBAGE.

     Code MN Rule 4626.1260

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE LOWBOY COOLER (LEFT SIDE). FOR EXAMPLE: MILK AT 43F. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURNED DOWN (TO COLDER) SETTINGS FOR NOW.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     MISSING A 3-COMPARMENT SINK. PROVIDE A 3-COMP SINK AS A BACK UP FOR THE DISH MACHINE. (DO NOT FORGET TO SUBMIT FOOD PLANS BEFORE ADDING NEW 3-COMP SINK) HTTP://WWW.MINNEAPOLISMN.GOV/HEALTH/INSPECTIONS/PLAN-REVIEW

     Code MN Rule 4626.0680A

2. Sep 4, 2024 Routine Score 94
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE TO BE ABLE TO REGISTER UTENSIL SURFACE TEMPERATURE. PURCHASE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH MACHINE.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     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.

     NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     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.

     PERSON IN CHARGE DID NOT HAVE LIST OF INGREDIENTS READILY AVAILABLE FOR A VARIETY OF MOCHI DONUTS MADE AT ANOTHER STORE. HAVE A PRINTED LIST OF INGREDIENTS AVAILABLE FOR ANY BAKERY ITEM.

     Code MN Rule 4626.0435D(3)

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     MISSING COVERED GARBAGE INSIDE RESTROOM. PROVIDE A COVERED GARBAGE.

     Code MN Rule 4626.1260

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE “GRAB AND GO” COOLER. FOR EXAMPLE: DESSERT AT 50F. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURNED DOWN (TO COLDER) SETTINGS FOR NOW.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Ambient air temperature, water pressure, and water temperature measuring devices must be accurate within the intended range of use and maintained in good repair.

     AMBIENT AIR THERMOMETER WAS BROKEN INSIDE GRAB AND GO A FRIDGE. PROVIDE A NEW THERMOMETER FOR THIS UNIT.

     Code MN Rule 4626.0820C

3. Mar 8, 2023 Routine Score 94
   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     No employee illness log could be located during inspection. Inspector is sending log with report. Ensure establishment is tracking and recording employee illness when certain symptoms are present, and that the employee illness log is available for review upon request.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Establishment uses hot water sanitizing dish machine but has no means of measuring plate temperature. Obtain test strips or irreversible thermometer as described in rule above.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed faucet fixture at sink near dish machine to be lose and no longer sealed to sink. Repair faucet.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     Observed ice scoop hanging from ice machine, unprotected from possible contamination. Store scoops in a clean protected location.

     Code MN Rule 4626.0275E