Spyhouse

Year by year

Inspections

1. Nov 7, 2025 Routine Score 96
   • Not serious Priority 3

     Provide an approved floor material to replace the sealed concrete in areas where the food product packages, containers, or cases are opened and in areas subject to moisture such as food preparation areas, walk-in refrigerators warewashing areas, toilet rooms and all servicing areas subject to flushi

     Front of house prep area where syrup are bottled have wooden floor - install approved floor finishes.

     Code MN Rule 4626.1335B

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Observed time as a public health control used to maintain self-service creamer but staff was not able to provide written procedures as requested at the time of the inspection. Maintain written procedures onsite.

     Code MN Rule 4626.0408A

   • Not serious Priority 2

     Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

     Observed no person in charge at the time of the inspection. Staff stated no PIC - train and designate a staff who is onsite to be the person in charge and have food safety knowledge.

     Code MN Rule 4626.0025

2. Oct 16, 2024 Routine Score 94
   • Not serious Priority 3

     Provide an approved floor material to replace the sealed concrete in areas where the food product packages, containers, or cases are opened and in areas subject to moisture such as food preparation areas, walk-in refrigerators warewashing areas, toilet rooms and all servicing areas subject to flushi

     Front of house prep area, handwashing area, and dishwashing area were observed with unapproved finishes. Install approved finishes - floors and walls.

     Code MN Rule 4626.1335B

   • 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.

     Observed no state certified food protection manager (CFPM) onsite. Obtain and employ CFPM.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.

     Business hot sanitize onsite but does not have an irreversible thermometer or mechanism to capture the surface utensil temperature. Obtain.

     Code MN Rule 4626.0710A

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     Hot sanitizing dish machine read at 157*F at the time of the inspection. Service the unit. Staff and person in charge was notified to discontinue using the unit until it has been proper serviced and hot sanitizing dishes to 160*F and to use the 3-compartment sink to wash, rinse, and sanitize.

     Code MN Rule 4626.0905B

3. Oct 17, 2023 Routine Score 98
   • Not serious Priority 3

     Provide an approved floor material to replace the sealed concrete in areas where the food product packages, containers, or cases are opened and in areas subject to moisture such as food preparation areas, walk-in refrigerators warewashing areas, toilet rooms and all servicing areas subject to flushi

     THE FRONT OF THE HOUSE COFFEE PREP AREA, MIDDLE WAREWASH AREA AND WALL AT HANDSINK OBSERVED WITH AN UNAPPROVED MATERIAL. QUARRY TILE OR EPOXY AND FRP ARE REQUIRED AT THESE LOCATIONS RESPECTIVELY.

     Code MN Rule 4626.1335B

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     TPHC is being used for the creamers at times. When it is not refrigerated, have a method or plan that can be communicated with staff that ensures that the creamers are discarded after 4 hours.

     Code MN Rule 4626.0408A

   • 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.

     There currently is no CFPM.

     Code MN Rule 4626.0033A