Mississippi Thunder Speedway

Year by year

Inspections

1. May 15, 2026 Routine · 2 priority foundation
   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     Chlorine test strips expired in 2023 and the strips when tested are blotchy.

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

     Code 4-302.14

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Ice scoop for the large ice maker has dirt on it.

     Correction: Store ice scoop in the ice maker. Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

2. May 1, 2025 Routine · 2 priority, 2 priority foundation, 1 core
   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     Taco meat was taken out of cooler to be cooked for event and it sat out for 3-4 hours. It was not used because the event was canceled. Meat was put back in cooler at 12:40. Temperature taken at 2:45 in fridgidaire cooler at 55 degrees.

     Correction: Take food out of cooler only when it is immediately going to be prepared. If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Hot hold pot was washed, rinsed, then washed again with dawn. There was not any chlorine sanitizer present.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COOKING TIMES AND TEMPERATURES

     The Person in Charge was unable to state that their raw chicken is cooked to at least 165 degrees.

     Correction: The person in charge shall obtain training or training materials on safe cooking temperatures so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (6)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink or automatic handwashing facility observed to be soaking a pot during inspection and is unavailable for proper handwashing.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing and clean all dishes in the 3 component sink in the main kitchen.

     Code 5-205.11 (B)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION

     Walk in cooler in beer stand is bowing in and leaking.

     Correction: Store all food items in areas which are clean and dry and not subject to contamination.

     Code 3-305.11 (A) (1)

3. Jul 7, 2023 Routine · 1 core
   • 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 [time period].

     Code 12-201.11 (A) (1)