Speedway #4462

Year by year

Inspections

1. Apr 8, 2026 Routine · 1 priority, 2 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Cooked sausages on the hot roller is hot held at 115°F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Temperature settings was at 115F but then adjusted to 145F.

     Code 3-501.16 (A) (1)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the top of the cappuccino machines are dusty.

     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. Aug 6, 2025 Routine · 1 priority foundation, 2 core
   • Not serious Priority Foundation

     ASSIGNMENT

     There is no designated person in charge (PIC) available at the time of inspection.

     Correction: A person in charge shall be provided on premises at all times during hours of operation.

     Code 2-101.11

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

3. Dec 11, 2024 Routine · 1 priority, 1 core
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Tongs used with time/temperature controlled for safety food for roller foods is not cleaned every 4 hours. Stated cleaned once per day.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours. Operator did remove current tongs to clean.

     Code 4-602.11 (C)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floor underneath the cooler/freezer in the food prep room is dirty and in need of cleaning.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

4. Mar 15, 2024 Routine · 1 priority, 1 priority foundation, 1 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Chicken Turkey Bacon Roller bites on the roller is hot held at 117-127°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Were put out about 30 minutes ago. Reheated to above 135F.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     French Vanilla chute for the cappuccino machine is plugged up with the powder. Other chutes are partially plugged.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

5. Aug 14, 2023 Routine · 1 priority
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Hot dog on the roller is hot held at 133°F and roller bites were hot held at 132F. Machine settings was at 129/133F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Hot hold temperature was turned up to heat food to above 135F.

     Code 3-501.16 (A) (1)