Inspection Report

Business Name
TravelCenters of America

Business Address
6741 W LATHAM ST PHOENIX AZ 85043

Permit Number
FD-24-00016

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/12/2024

Grade

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

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

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

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

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

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

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

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

Violation #: 52

Description: Sewage and Waste Water Properly Disposed

Comments:

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

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

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

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

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

Comments/Details

New permit inspection for the Eating and Drinking Permit. Store is open and operating.

This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.

This establishment/operation has been evaluated and qualifies for the issuance of the permit. To complete the permitting process, meaning issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Note that fees paid up to this inspection approval did not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Checks and money orders are also accepted via US Mail. If you select payment via US Mail. For further instructions on mail in payments please refer to the printed invoice.
Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. No operating permit is valid, until the permit fee is received by the Department. It is also the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.

E-mail is set for electronic billing.

Location does not have a hot dog roller or other open feeds on the service counter. If that changes a hand wash sink with hot and cold water will be required in the area.
Establishment is in the process or replacing all beverage equipment.

No County legal action will result from this inspection.
E-mailed report

Award: Not Participating,Food Manager Licenses: 2,Signer: Julio

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.