Autobahn Indoor Speedway / Victory Lap Grill

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Line fryer reach in cooler with soiled food debris inside

Basic – Standing water in bottom of reach-in-cooler

Line reach in cooler with standing water inside

Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging

Operator vacuum pack cooked pull pork after first cooling completely to 41F and being held for more than 48 hrs. Date marked on product is 8-2-23. Provided technical assistance on needing a HACCP

Provided operator with handout Special Processes at Retail Repeat Violation Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Cooked shredded chicken (47-68F – Cooling), stored in huge container covered with lid with condensation under lid in walk in cooler from over night with no additional preparation today as per manager. Stop sale issued Warning

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation

Coleslaw with date mark 8-28-23 in line reach in cooler

Verified with manager that date is correct. Stop sale issued. Warning

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

Coleslaw with date mark 8-28-23 in line reach in cooler

Verified with manager that date is correct. Stop sale issued. Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Cooked shredded chicken (47-68F – Cooling), stored in huge container covered with lid with condensation under lid in walk in cooler from over night with no additional preparation today as per manager. Stop sale issued Warning

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site

Intermediate – Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection

Operator vacuum pack cooked pull pork after first cooling completely to 41F and being held for more than 48 hrs. Date marked on product is 8-2-23. Provided technical assistance on needing a HACCP. nProvided operator with handout Special Processes at Retail Repeat Violation Warning

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

Cooked shredded chicken (47-68F – Cooling), stored in huge container covered with lid with condensation under lid in walk in cooler from over night with no additional preparation today as per manager. Stop sale issued

Intermediate – No soap provided at handwash sink

At hand wash sink at wait station and on cook line. Manager provided soap for both Corrected On-Site