Speedway #4165

Year by year

Inspections

1. May 19, 2025 Follow-Up Score 100
   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     HOT TO-GO CUPS WREE PE LINED, WHICH IS NOT RECYCLABLE, COMPOSTABLE OR REUSABLE. REPLACE WITH RECYCLABLE, COMPOSTABLE OR REUSABLE ALTERNATIVES.

     Code MCO 204.30A

   • Not serious Priority 3

     Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

     SLUSHY MACHINE MISSING INGREDIENT LISTS. PROVIDE COMPLETE INGREDIENT LIST FOR CUSTOMER SELF-SERVICE ITEMS.

     Code MN Rule 4626.0435C

2. May 5, 2025 Routine Score 78
   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     HOT TO-GO CUPS WERE PE LINED, WHICH IS NOT RECYCLABLE, COMPOSTABLE OR REUSABLE. REPLACE WITH RECYCLABLE, COMPOSTABLE OR REUSABLE ALTERNATIVES. SENDING MORE INFORMATION WITH REPORT.

     Code MCO 204.30A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     PERSON IN CHARGE COULD NOT FIND EMPLOYEE ILLNESS LOG UPON REQUEST. ILLNESS LOG WAS PROVIDED AT TIME OF INSPECTION. MAINTAIN AN ACCESSIBLE ILLNESS LOG AS REQUIRED.

     Code MN Rule 4626.0040C

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     PERSON IN CHARGE WAS UNSURE OF PROCEDURE TO FOLLOW IF A CUSTOMER REPORTS A SUSPECTED ILLNESS. EVEN IF ONLY ONE PERSON REPORTS SYMPTOMS, THE REGULATORY AUTHORITY SHOULD BE NOTIFIED AT 1-877-FOOD-ILL. THE NUMBER SHOULD ALSO BE PROVIDED TO THE CONSUMER. EDUCATION WAS PROVIDED TO PERSON IN CHARGE REGARDING WHAT TO DO IN THE EVENT OF A CUSTOMER COMPLAINT OF ILLNESS.

     Code MN Rule 4626.0040D

   • Not serious Priority 3

     Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

     SLUSHY MACHINE MISSING INGREDIENT LISTS. PROVIDE COMPLETE INGREDIENT LABELING FOR CUSTOMER SELF-SERVICE ITEMS.

     Code MN Rule 4626.0435C

   • Not serious Priority 3

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

     DIRT OBSERVED UNDER 3-COMPARTMENT SINK. CLEAN AND MAINTAIN CLEAN THE PHYSICAL FACILITIES.

     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 MOPS LEANING OVER 3 COMPARTMENT SINK AND MAKING CONTACT WITH DIRTY DISHES AND CLEAN TRAYS. HANG MOPS TO DRY WITH THE MOP HEAD HANGING BELOW THE HANDLE TO AVOID CONTAMINATING WALLS, EQUIPMENT AND OTHER SURFACES.

     Code MN Rule 4626.1540

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     OBSERVED BOX WITH SINGLE-SERVICE CUPS ON FLOOR NEAR DOOR OF WALK-IN COOLER. STORE SINGLE-SERVICE ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR.

     Code MN Rule 4626.0955A

   • Serious Priority 1 Corrected on site

     Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.

     OBSERVED BOTTLE OF DEGREASER NEAR CLEAN DISHES. PERSON IN CHARGE MOVED DEGREASER TO AN APPROPRIATE AREA AWAY FROM CLEAN DISHES AT TIME OF INSPECTION. STORE POISONOUS OR TOXIC MATERIALS AWAY FROM FOOD, EQUIPMENT, UTENSILS, LINENS AND SINGLE-SERVICE ITEMS.

     Code MN Rule 4626.1600

   • Serious Priority 1 Corrected on site

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     REFRIGERATED PIZZAS WERE DATE MARKED 4/29 AND 5/1. PERSON IN CHARGE STATED THAT PIZZAS ARE MARKED WITH THE INTENDED DISCARD DATE, BASED ON A FIVE DAY HOLD TIME AFTER THAWING. PRODUCT WAS DISCARDED AT TIME OF INSPECTION. TCS FOOD MUST BE DISCARDED WITHIN 7 DAYS FROM THE DATE IT IS THAWED, PREPARED OR OPENED. DAY ONE IS THE DATE OF THAWING.

     Code MN Rule 4626.0405A

   • Not serious Priority 2

     Food packages must be in good condition. Packages must protect food from contamination and adulteration.

     SEVERAL INDIVIDUALLY WRAPPED PIZZAS IN THE WALK-IN COOLER HAD GNAW MARKS CONSISTENT WITH RODENT ACTIVITY. IN SOME CASES, THE PLASTIC PACKAGING HAD BEEN CHEWED THROUGH, COMPROMISING THE PRODUCT. AFFECTED ITEMS WERE DISCARDED. FOOD PACKAGES MUST BE INTACT AND PROTECT THE CONTENTS FROM CONTAMINATION.

     Code MN Rule 4626.0190

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     EVIDENCE OF RODENT ACTIVITY OBSERVED IN THE WALK-IN COOLER, INCLUDING GNAW MARKS ON PACKAGED PIZZAS. ALTHOUGH FACILITY RECEIVES PEST CONTROL SERVICES EVERY TWO WEEKS, PRESENCE OF RODENTS INDICATES CURRENT MEASURES ARE NOT FULLY EFFECTIVE. PERSON IN CHARGE STATED THAT HE WOULD CONTACT THE PEST CONTROL COMPANY TODAY TO ADDRESS ISSUE AND ELIMINATE CONDITIONS THAT ALLOW PESTS TO PERSIST. AFFECTED FOOD WAS DISCARDED AT TIME OF INSPECTION.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     NOZZLES ON BEVERAGE MACHINES NOT CLEANED DAILY. ACCORDING TO PERSON IN CHARGE, THEY ARE CLEANED EVERY 3 DAYS. CLEAN DAILY AS REQUIRED.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Provide non-food contact surfaces that are free of unnecessary ledges, projections and crevices and are designed and constructed to allow easy cleaning.

     OBSERVED TRAYS STORED ON SHELF ABOVE THE 3 COMPARTMENT SINK WITH CRACKS AND CHIPS. PERSON IN CHARGE STATED THAT THEY WOULD BE DISCARDED. STOP USING NON-FOOD CONTACT SURFACES WITH CRACKS AND CHIPS.

     Code MN Rule 4626.0540

   • Serious Priority 1

     The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

     PERSON IN CHARGE COULD NOT NAME DIARRHEA AS A SYMPTOM REQUIRING EXCLUSION FROM WORK. ENSURE EMPLOYEES ARE PROPERLY TRAINED ON ILLNESS SYMPTOMS THAT REQUIRE REPORTING AND RESTRICTION OR EXCLUSION. RETRAINED PERSON IN CHARGE ON PROPER EMPLOYEE HEALTH RECORDING AND EXCLUSION.

     Code MN Rule 4626.0040A

3. Sep 30, 2024 Routine Score 100
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     OBSERVED MISSING CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE AND POST IN A VISIBLE LOCATION.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     OBSERVED TO GO CUPS THAT ARE NOT RECYCLABLE, COMPOSTABLE, OR REUSABLE. SENDING MORE INFORMATION WITH REPORT.

     Code MCO 204.30A

4. Jul 21, 2023 Routine Score 92
   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     No employee's illness log maintained onsite. Note: Please use the template sent with the report.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     No state of Minnesota health department certified food protection manager for the facility. A full-time employee must take and pass food safety class and get registered with the state. Note: Information on how to renew or obtain new certificate can be found on the state website link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

     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.)

     Hot TCS foods not held hot at 135 F and above. Note: See above for foods & temperatures. Note: Reheated to 165 F for correction. Others discarded voluntarily.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3 Corrected on site

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

     Mop sitting in the mop bucket. Note: Hang up to air dry

     Code MN Rule 4626.1540