Speedway #4513

Year by year

Inspections

1. Aug 20, 2026 Follow Up · No items found

   No violations cited.

2. Aug 13, 2026 Routine · 3 priority, 1 priority foundation
   • Serious Priority

     TCS FOOD - COLD HOLDING

     TCS foods were stored at 50°F in True 1 Door Cooler.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. TCS foods were discarded during inspection. Notify dept once serviced and operational.

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

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The QUAT sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration. Notify dept once serviced and operational.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Per discussion with manager, they were aware sanitizer diskpenser was not functioning properly, but stated they were not sanitizing utensils after cleaning.

     Correction: Clean and sanitize all utensils and equipment before contact with food. Sanitizer must be mixed by hand until dispenser is repaired.

     Code 4-702.11

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at coffee machine handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

3. Feb 24, 2026 Routine · 1 priority, 2 priority foundation, 1 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     TCS foods in the True 1 Door Cooler was cold held at 43°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. TCS foods were movec to the WI Cooler during inspection.

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

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH - RESPONSIBILITY OF THE PIC

     Person in charge is unable to demonstrate knowledge regarding the responsibility of the person in charge when food employees are diagnosed or have symptoms of foodborne illness.

     Correction: Obtain training on responsibility of the person in charge when employees are diagnosed or have symptoms of foodborne illness. Provided education and factsheet on employee illness during inspection.

     Code 2-102.11 (C) (2)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Roller grill and attached bun warmer were found visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of Donut Display Case and the countertops throughout store were found soiled.

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

     Code 4-601.11 (C)

4. Sep 16, 2025 Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     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. Sep 3, 2025 Follow Up · 2 priority foundation, 5 core, 5 repeat
   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Food contact equipmnet such as the hot dog roller, Bun warmer container, Condiment Case were found visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     There is an accumulation of dirty utensils stacked in the 1st compartment of the sinks, which is used as the handwashing sink, leaving it unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • 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 Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     There are boxes of foods stored on the floor throughout the store.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Ice machine/Soda Dispenser is leaking on to the floor infront of the machine.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Many surfaces throughout the store are soilded with debris and residue. (Cabinets, counters, shelving, etc)

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Repeat

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     The back room for food prep is severely overcrowded and not maintained to support food safety practices.

     Correction: Reduce the amount of items stored in the backroom and reduce clutter to provide enough space for proper food preperation, handwashing and warewashing.

     Code 6-501.114

6. Aug 20, 2025 Routine · 3 priority, 2 priority foundation, 3 core, 1 repeat
   • Serious Priority Corrected on site

     RESPONSIBILITY OF FOOD EMPLOYEES AND CONDITIONAL EMPLOYEES TO REPORT

     Food employee was not aware of the signs, symptoms, and/or diagnosis they are required to report to the person in charge.

     Correction: Train employees on the signs, symptoms and diagnosis of foodborne disease. Inform employees that this information shall be reported to the person in charge. Provide factsheet on employee illness during inspection.

     Code 2-201.11 (E)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Observed employee not sanitizing utensils after cleaning.

     Correction: All equipment must be sanitized after cleaning. Provided education and factsheet on Warewashing during inspection.

     Code 4-702.11

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SEPARATION

     Motor oil was found stored with beverages in the East Back Room.

     Correction: Oil was moved to the floor during inspection.

     Code 7-201.11 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Food contact equipmnet such as the hot dog roller, Bun warmer container, Condiment Case were found visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     There is an accumulation of dirty utensils stacked in the 1st compartment of the sinks, which is used as the handwashing sink, leaving it unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     There are boxes of foods stored on the floor throughout the store.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Many surfaces throughout the store are soilded with debris and residue. (Cabinets, counters, shelving, etc)

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     The back room for food prep is severely overcrowded and not maintained to support food safety practices.

     Correction: Reduce the amount of items stored in the backroom and reduce clutter to provide enough space for proper food preperation, handwashing and warewashing.

     Code 6-501.114

7. Aug 14, 2024 Routine · 1 priority, 1 priority foundation, 1 core, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Pizza in the pizza case is hot held at 121°F. The pizza was discarded during inspection.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     There are dirty dishes stored in the food prep area handwashing sink.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the interior of the cappuccino machine is soiled with cappuccino powder.

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

     Code 4-601.11 (C)

8. Sep 8, 2023 Routine · 1 priority foundation
   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Dirty dishes are stored in the handwashing sink in the food prep room. The dishes were removed during inspection.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)