TravelCenters of America

Inspector's notes

Observed black organic matter on soda nozzle at soda fountain. Discussed increasing cleaning frequency with PIC and proper cleaning procedures of wash, rinse, sanitize, and air dry. PIC removed nozzles at time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment did not have a Certified Food Protection Manager (CFPM) present during inspection. . A CFPM is required to be on the premises during all hours of operation. Provided handout with changes to Food Code. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC- Toolbox---Cold-Holding. --Observed multiple TCS foods (shelled raw eggs, roasted potatoes, cooked chicken, sausage patties, raw beef) with internal temperatures ranging from 50-55°F inside refrigerated drawers under flat top. Ambient air measured 58°F on max/min thermometer. Manager was unaware of how long items were out of proper cold holding temps. Items were discarded at time of inspection. See embargo form. Discussed with manager proper cold holding temperatures, regularly monitoring cold holding units, and keeping food items in prep coolers until unit has been serviced and is maintaining an ambient air temperature of 41°F. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. --Observed container of precooked diced ham in prep cooler across from cook line with date mark of 4/18/24. Per kitchen staff, the date labeled on container is the date items are made/prepped. Also observed portioned cups of salsa (made on-site) in walk-in cooler with date of 4/23/24. Manager had items discarded at time of inspection. See embargo form. Discussed regularly having staff check date marks on all food items to ensure TCS foods are not held past 7 days. Provided date marking handout. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact- Surfaces. --Observed no test strips available for lactic acid based sanitizer in use. Manager will order proper test strips prior to re-inspection. A re-inspection will be conducted before or on 5/17/24 to verify purchase of test strips. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. Noted food in the hot well at 110 -118 degrees Fahrenheit. Food was placed there shortly before. Food, six pans with beans, rice and meats were re-heated on the flat top to 165 degrees and them moved back into the hot well. Hot well was holding at 140 degrees. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation - Noted wiping cloth on the cutting board, please provide a bucket with sanitizer solution and keep the wiping cloths in the sanitizer at the cooks line. If you want you can also make a bucket with soapy water. Label buckets. Correct By: Corrected At Time Of Inspection

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing. The hood in the cooking area is open at the side wall and back wall, please re-mount flashing and silicone the hood at the back wall juncture.. Core-4-501.11, C: Good Repair, metro racks in the walk-in are rusted, where the food is stored, please replace. Aluminum foil used to cover shelving and storage rack, please remove. Core 4-205.10, Commercially rated, home style range is located in the kitchen. Please remove and install only commercial grade equipment. If you install a oven that is water connected you may be required to install a backflow valve. Correct By: Correct Prior To Reinspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Now that the scooped ice cream display case is removed, please remove the dipper well, water lines and waste water line completely. Install or replace cleanout covers where needed. Under the the three compartment sink replace the drain grate, patch floor sink and extend the drain lines to make sure they clear the sink edge. In the kitchen re-run the drain line on the ice machine and install a rigid drain, lead along the wall to the floor sink. Lines may be manifolded to reduce the number of lines. Re-caulk the three compartment sink at the top wall juncture. Correct By: Correct Prior To Reinspection

Core-5-401.11, C: Capacity, Drainage - At the food prep sink in the kitchen, cut back the drain line and provide an air gap. Correct By: Correct Prior To Reinspection

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed - The front service area has straight base installed along the walls. A coved floor wall juncture is required. Please provide. Core-6-501.12, C: Cleaning, Frequency, noted buildup in several of the floor sinks, please clean and maintain clean. Correct By: Correct Prior To Reinspection

Core-6-303.11, C: Intensity-Lighting - Light intensity at the three compartment sink is below 20 foot candles, please install additional lights in this area. Core-6-501.14, C: Cleaning Ventilation Systems, please check the exhaust fans in the showers and clean ducts if needed to increase air flow. Core-6-202.11, C: Light Bulbs, Protective Shielding - One light in the kitchen is missing a light shield, please provide or install LED lights. Correct By: Correct Prior To Reinspection