Kwik Trip #188

Year by year

Inspections

1. Dec 18, 2025 Routine · 3 priority
   • Serious Priority Corrected on site

     RAW ANIMAL FOODS-COOKING TEMPERATURES - 165 DEGREES

     Raw Roasted Chicken (whole birds) were not cooked to a temperature of 165°F for 15 seconds. A cook temperature of 158.8F was observed.

     Correction: Adjust procedures and methods to cook [food item] to 165 °F for 15 seconds.

     Code 3-401.11 (A) (3)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Pot Pie Filling, Roasted Chickens, and Fried Chicken in the Kitchen Glass Door Cooler were observed cold held at 44.2, 44.1, 43.9°F respectively.

     Correction: These foods were discarded. Maintain cold time/temperature control for safety food at or below 41°F.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     The faucet end of the mop sink is not provided with a backflow prevention device.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

2. Jun 2, 2025 Routine · No items found

   No violations cited.

3. May 9, 2024 Routine · 1 core
   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     F' Real machine is not maintained in good repair. The screen is not calibrated and the sanitization log cannot be reviewed.

     Correction: F' Real Machine has been placed out of order until the screen is functional and the sanitization log can be reviewed. Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

4. Jun 1, 2023 Routine · 1 priority, 1 priority foundation
   • Serious Priority

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     Single-use gloves are not discarded between tasks. Employees were observed performing multiple food tasks without changing gloves.

     Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation.

     Code 3-304.15 (A)

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees on the topic of discarding single-use gloves before switching food tasks and washing hands prior to applying clean single-use gloves.

     Correction: The person in charge shall provide food safety training to employees regarding discarding gloves before switching food tasks and washing hands prior to applying clean single use gloves.

     Code 2-103.11 (N)