SPEEDYS MEXICAN FOODS health score and inspection history

Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests.//Remove dead roaches from sticky traps.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.//Employee drink stored on prep table used for quesadillas.

(A)(2) Maintain TCS food at 41 F or below.//Cooked chicken at 50F in WI cooler, beef enchiladas at 46F in WI cooler, and tamales at 45F in WI cooler. COS PIC voluntarily discarded.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean the backs, sides, and underneath of cooking equipment in the kitchen.

Provide a drain plug for the dumpster.

Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.//Cardboard lining prep table shelves to catch grease.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.//Accumulation of grease on ventilation hood above fryers and flat top.