Kellys Trackside Inn

Year by year

Inspections

1. Jul 29, 2026 Special Re-inspection · 1 core, 1 repeat
   • Not serious Core Repeat

     SURFACE CHARACTERISTICS - INDOOR AREAS

     The floor in the bar area in front of the handwashing sink is coming up and the concrete floor is exposed, making it no longer smooth and easily cleanable. .

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

2. Nov 5, 2025 Re-inspection · No items found

   No violations cited.

3. Oct 14, 2025 Routine · 1 priority, 2 priority foundation, 7 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     1. Rice in the pot is hot held at 120°F. 2. Shredded chicken in the pot is hot held at 93*F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: All food was reheated for hot holding.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     THAWING

     Raw chicken and beef are being improperly thawed in the sanitation sink at ambient air temperature.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     1. The hood has a build of grease and is visibly soiled. 2. The can opener has a build up of food debris and is visibly soiled. 3. Inside the microwave has a build up of food debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     The ice scooper is was improperly stored on the bottom of the ice bucket

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on food prep surfaces, counter tops and hanging over sinks throughout the kitchen and the bar area.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The bottom shelf of the prep table has a build up of food debris and is not cleaned on a frequent basis.

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

     Code 4-602.13

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     1. Floor in the bar area, in front of the handwashing sink is coming apart and the concrete floor is exposed. 2. Remove cardboard under the fryers.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core

     INSECT CONTROL DEVICES, DESIGN AND INSTALLATION - IMPROPERLY LOCATED

     The insect control device, fly glue strip, is located over the flat top grill and over prep cooler.

     Correction: Remove or relocate this device so that it is not over any food prep area.

     Code 6-202.13 (B) (1)

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Evidence of excess amount of flies in kitchen area.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     1. The floor around the fryers have a build up of grease. 2. The ceiling tiles above the prep cooler has a build up of food.

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

     Code 6-501.12

4. Feb 25, 2025 30 Day Routine · 1 priority, 5 priority foundation, 6 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - SEPARATION, PACKAGING, AND SEGREGATION

     Raw shelled eggs are stored stacked atop raw hamburger meat.

     Correction: Separate different types of raw animal foods from one another during storage, preparation, holding and display (except when combined as ingredients). Store raw animal foods in order of descending hazard to prevent cross contamination. Action Taken: Owner placed eggs at the bottom of the cooler.

     Code 3-302.11 (A) (2)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HANDWASHING

     The Person in Charge (PIC) is not monitoring the handwashing activities of employees.

     Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

     Code 2-103.11 (D)

   • Not serious Priority Foundation

     THAWING

     Chicken is being improperly thawed by sitting in still water.

     Correction: Adjust procedures or methods to properly thaw foods. Use refrigeration to thaw. Competely submerged under unning cold water. Thaw in microwave, should be immediately cooked after.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A Quat test kit is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink. At bar handwashing sink and kitchen handwashing sink.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying. At bar handwashing sink and kitchen handwashing sink.

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

     Code 6-301.12

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or 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

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (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

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Bowl was improperly stored in a bag of flour.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The handwashing sink in the kitchen is excessively leaking onto the floor and is not maintained in good repair.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at bar and kitchen handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

5. Dec 30, 2024 Preinspection Follow Up · No items found

   No violations cited.