Kwik Trip #1033

Year by year

Inspections

1. Feb 23, 2026 Routine · 1 priority foundation, 2 core, 3 repeat
   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Food contact items such as scoops, spatulas, tongs, knives, scissors, and like items observed stored in containers with accumulations of food debris and/or residue. Upper interior surface of retail area microwave contains food residues.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     Condensation in walk-in freezer observed having dripped onto numerous packages of frozen dessert products.

     Correction: Store food in areas not exposed to splash, dust, or other contamination.

     Code 3-305.11 (A) (2)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Bins for storage of food-contact items observed with accumulations of food debris and residue inside. Freezer and cooler seals contain dried food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

2. Jul 18, 2024 Routine · 3 priority, 2 priority foundation, 2 core
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw beef steak items in retail display cooler found to be stored above fully-cooked sloppy joe mix.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     A number of nonshelf-stable sandwich topping items at the condiment bar were found to be cold-held above the critical limit of 41°F and were discarded, including pans of tomato, lettuce, onion, jalapeno pepper, and pickles.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided for ice dispenser in rear corner of retail area.

     Correction: Provide a full air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     Staff is not sufficiently monitoring food temperatures for foods during cold holding.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Numerous food-contact surfaces and items were found in an insanitary state. Large plastic storage bins designated for raw poultry storage were observed to contain small pieces of raw chicken from the previous use and were wet-stacked above other raw product. Kitchen utensils and equipment kept in bins were found in contact with excess food debris and residue including scoops, ladles, brushes, measuring cups, spatulas, tongs, soda nozzles, plastic and metal container lids, cappuccino machine parts and like items, as well as paperboard fried chicken boxes. Additionally a number of plastic and metal pans had adhesive labels that had not been removed during washing.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     Retail walk-in freezer contains areas of condensation around cooling unit that periodically drip onto product cases stored below, including cases of brats, peanut butter sandwiches, and boneless pork loin chop.

     Correction: Store food in areas not exposed to splash, dust, or other contamination. Make adjustments to the freezer and cooling unit to reduce condensation and prevent it from contacting product packaging.

     Code 3-305.11 (A) (2)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Numerous nonfood-contact surfaces were found in an insanitary state. Bins for holding clean kitchen utensils and equipment (18) were found to contain dried food debris and residue as a result of insufficient cleaning frequency, as well as bins for holding clean pan lids (4).

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

3. Sep 1, 2023 Routine · 1 priority
   • Serious Priority

     RAW ANIMAL FOODS-COOKING TEMPERATURES - 165 DEGREES

     Raw [food Item] was not cooked to a temperature of 165°F for 15 seconds.

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

     Code 3-401.11 (A) (3)

4. Jun 30, 2023 Routine · 1 priority foundation
   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES

     Mazimum Water temperature for the sanitization rinse in the high temperature warewashing machine is at 158 ° F. Temperature guage on machine was showingg 200 F but did not verify with thermolabel or irreversible thermometers.

     Correction: Have the unit serviced immediately. Dishes must be manually sanitized with a food grade chemical sanitizer in 3 compartment sink unitl mechanicaldishwasher is properly working. Servicing many times takes over a month. Routinely using 3 compartments sink for washing and sanitizing.

     Code 4-501.112