Speedway #4232

Year by year

Inspections

1. Jun 4, 2025 Routine Score 100
   • Not serious Priority 3

     "STAPLE FOOD ORDINANCE: Under the Staple Food Ordinance stores are required to stock items in 10 staple food categories including: milk; cheese; eggs; meat and vegetable proteins; fruits and vegetables; 100% juice; whole grains; cereals; canned beans; and dried peas/beans/lentils. Your store has not

     Observed items missing from the staple food ordinance in store including: 30lbs/50items of fresh and or frozen fruits and vegetables and 8lbs/6varities of whole grains. Ensure the Minneapolis Staple Food Ordinance is being followed and food items are offered as required. Emailed Staple Food Ordinance information with reports.

     Code MCO 203.10 (a)-(j)

2. Jun 21, 2023 Follow-Up Score 92
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     In prep room observed ambient temp of Masterbilt lowboy at 56*F. Do not store any TCS foods in this refrigerator until it has been repaired and is holding 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     There was no hot water at hand sink in back prep room. Water temp was observed to be 67*F. Provide a minimum 110-130*F hot water to this hand sink. Note: This has been an on-going violation. Until this violation has been corrected cease and desist all food prep in this prep room.

     Code MCO 188.380

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     In prep room observed ambient temp of Masterbilt lowboy at 56*F. Do not store any TCS foods in this refrigerator until it has been repaired and is holding 41*F or less. Note: This is an on-going violation.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed a plastic container being stored in handsink beside 3-comp sink. Do not store anything in handsinks - keep them accessible for hand washing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     There were no paper towels at handsink in prep room. Provide and maintain paper towels at all hand wash sinks.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There was no valid CFPM certificate posted as required. Post a valid Certified Food Manager certificate. Note: GM does have a valid CFPM certificate.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Clean wall behind prep room oven.

     Code MN Rule 4626.1520A

3. Jun 7, 2023 Routine Score 84
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     1) Observed Burritos at 52*F and Hoagie Rolls at 51*F in Sandwich cold display unit - ambient temperature observed to be 55*F - relocate TCS sandwiches to a working refrigerator. 2) Observed right side of reach-in freezer holding ambient temperature of 41*F - relocate TCS foods to working part of 6 door freezer. 3) In prep room observed ambient temp of Masterbilt lowboy at 54*F. Do not store any TCS foods in this refrigerator until it has been repaired and is holding 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Provide a hand wash sign by hand sinks in bathrooms.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     There was no hot water at hand sink in back prep room. Water temp was observed to be 64*F and 62*F out of faucet. Provide a minimum 110-130*F hot water to this hand sink. Note: This has been an on-going violation. If not corrected a citation will be issued for this violation.

     Code MCO 188.380

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     1) Observed Burritos at 52*F and Hoagie Rolls at 51*F in Sandwich cold display unit - ambient temperature observed to be 55*F - relocate TCS sandwiches to a working refrigerator. 2) Observed right side of reach-in freezer holding ambient temperature of 41*F - relocate TCS foods to working part of 6 door freezer. 3) In prep room observed ambient temp of Masterbilt lowboy at 54*F. Do not store any TCS foods in this refrigerator until it has been repaired and is holding 41*F or less. Repair all refrigerator units so that they maintain a temperature of 41*F or less and freezer a temperature of 0*F or less.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Observed back storage area was in disarray. Please reorganize this area and keep everything up off the floor.

     Code MN Rule 4626.1580AB

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     On the hot dog roller observed quarter pounder at 113*F, Raquito at 125*F and steak & cheese at 122*F . Maintain all hot TCS foods at 135*F or hotter.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed a pitcher being stored in handsink beside 3-comp sink. Do not store anything in handsinks - keep them accessible for hand washing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     There were no paper towels at handsink by 3-comp sink and at handsink in prep room. Provide and maintain paper towels at handsinks.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap at handsink in prep room and in women's bathroom. Provide and maintain soap in dispensers at handsinks.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     At time of inspection it appeared that the PIC was not exhibiting active managerial control of establishment.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There was no valid CFPM certificate posted as required. Post a valid Certified Food Manager certificate.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Observed gaps underneath back hallway door by restrooms. Install tight fitting weather-stripping under door to prevent entrance of mice into establishment.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Clean wall behind prep room oven.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed a mop sitting in bucket of standing water by mop sink Hang mops to dry between uses.

     Code MN Rule 4626.1540