Spyhouse Coffee Roasters

Inspection history 6 visits

1. 2026
2. Passed Jun 11 Score 58 ▲1

   Follow-Up Inspection

   3 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Keep the physical facilities in good repair.
3. Passed Apr 20 Score 57 ▼11

   Routine Inspection

   14 violations, 3 critical

   • Critical Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Critical Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Minor Keep the physical facilities in good repair.
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Minor In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • Minor Have hand soap at all handwashing sinks.
   • Minor Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Use effective cooling methods to cool TCS foods.
   • Minor Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
4. 2025
5. Passed Mar 25 Score 68 ▲18

   Routine Inspection

   10 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Protect food from cross-contamination by using packages or covered containers.
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor Label all containers of food and food ingredients with their common name.
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Minor Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.
   • Minor Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
6. 2024
7. Passed Apr 2 Score 50 no change

   Follow-Up Inspection

   3 violations, 1 critical

   • Critical For manual dishwashing with hot water sanitizing in a three-compartment sink, the contact time must be at least 30 seconds.
   • Minor Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
   • Minor Discontinue removing shellstock tag or labels from original container until the container is empty.

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