Spyhouse

Year by year

Inspections

1. Dec 4, 2025 Routine Score 96
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There is a Certified Food Protection Manager (CFPM) registered with the State of Minnesota for the establishment, but the certificate is not posted. Post certificate of designated CFPM in establishment for inspectors to verify during inspections.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Handwashing sink in the back area was observed with the seal juncture visibly soiled and pulling away from the wall. Remove old and damaged caulking and reseal so that it is smooth and easily cleanable. Maintain all seals between sinks in good condition and easily cleanable at all times.

     Code MN Rule 4626.0725A

   • Serious Priority 1

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

     There was no employee illness log on site to track employees who call in sick with foodborne illness symptoms or are diagnosed with foodborne illnesses. Discussed with manager that employees need to be tracked so that it is known how long they need to be excluded from work for. Provided employee illness log with emailed report. Keep employee illness log on site at all times and fill out with each employee illness occurrence.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Label all food packages as required by the law.

     Packaged yoghurt parfaits for sale were observed missing the following label information: Address and contact information of producer Provide this information on the packaged product to comply with food labelling laws. A guidance document for labelling packaged foods was provided with emailed report to help complete this requirement.

     Code MN Rule 4626.0435A

2. Dec 5, 2024 Routine Score 92
   • Serious Priority 1

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

     Focaccia bread with roasted tomatoes was observed being held out at room temperature (68F) at the time of inspection. Discussed with Person In Charge that roasted tomatoes are a food that needs to be refrigerated or it can grow bacteria that makes people sick. Ordered discard on focaccia bread that was out at room temperature and to maintain this bread cold at 41F or below at all times.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Use the approved sanitizer according to the rule and the EPA approved manufacturer's label.

     Chlorine sanitizer BTF Chlor-Tab was measured at 50PPM in the sanitizer compartment of the 3 basin sink warewash setup. Directions on chemical label require that sanitizer be 100PPM minimum to effectively sanitize. A couple of dishes were being sanitized in the sink at the time of inspection. Required Person In Charge to refresh sanitizer and re-sanitize dishes in the sanitize sink. Use chemical sanitizers according to the directions on the label to safely and effectively sanitize.

     Code MN Rule 4626.0805A

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There is a Certified Food Protection Manager (CFPM) registered with the State of Minnesota for the establishment, but the Certificate is not posted. Post certificate in establishment for inspectors to verify during inspections.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Handwash sink in back area was observed with the seal juncture visibly soiled and pulling away from the wall. Remove old and damaged caulking and reseal so that it is smooth and easily cleanable.

     Code MN Rule 4626.0725A

3. Dec 6, 2023 Routine Score 92
   • 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 was no Certified Food Protection Manager registered with the State of Minnesota at the time of inspection. Discussed with Person In Charge that a CFPM is required to be current and certificate must be on site for verification. Provided CFPM application to the State of Minnesota with emailed report. Complete application as required and submit to State, once approved, post certificate in establishment for inspectors to verify during inspections.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Black #6 lids were observed in use at the time of inspection for to-go coffees. Discussed with Person In Charge that #6 plastics are not reusable, recyclable or compostable and are disposed of as trash. Provided Green to Go flyer with emailed report. Comply with City of Minneapolis requirement and discontinue using #6 plastics and black plastics.

     Code MCO 204.30A

   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact

     At the time of inspection, an employee was observed washing dishes and dipping the dishes in the sanitizer before removing them and placing them on the drying rack. Discussed with Person In Charge that the contact time for the bleach sanitizer must be at least one minute according to the label on the sanitizer container. Dishes that were on the drying rack were put back in the sink for longer contact time immediately. Follow directions of container to ensure adequate contact time for sanitizer to effectively sanitize dishes.

     Code MN Rule 4626.0905C

   • Serious Priority 1

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

     Yoghurt Parfaits and Packaged deli meat sandwiches were measured at 45F and 52F at the time of inspection. Spoke with Person In Charge, who said the items were delivered at 7am that morning. The time the temperature was taken during the inspection was 3pm. The foods were not removed from the cooler since being placed there that morning. Asked if they take temperatures of these foods as they are delivered by another company and Person In Charge said they did not. Encouraged Person In Charge to start monitoring cooling temperatures and to reject foods that are delivered significantly above safe cold holding temperatures. Discussed with Person In Charge that the foods may not be safe to serve to customers after being held above 41F for that length of time. Person In Charge voluntarily chose to discard products that were out of temperature control. Maintain TCS foods at or below 41F at all times.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     License displayed in establishment was expired as of April 2023 and was not in a place visible to customers. Contact City of Minneapolis Business Licensing at 612 673 2080. Once most recent copy of license is received, post in conspicuous location where it can be seen by the public.

     Code MCO 188.390