Travel Centers Of America T/A

Contact Information

200 Baker Road
Dexter, MI 48130

Health Report - 04/08/2014 (1 critical incident(s))

(Critical) Observed 2 cartons of raw shell eggs in prep unit cooler in server area obtained from unapproved source (eggs are from private farm). Pic stated that eggs were for employee use and not served to customers. All food in your restaurant must come from approved sources and licensed facilities only. Pic corrected by discarding eggs at time of inspection. Violation corrected.

Health Report - 10/22/2013 (3 critical incident(s))

(Critical) Observed no chlorine test strips in facility to measure sanitizer concentration on dishmachine. To correct, please obtain proper test strips as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed inconsistent datemarking system for potentially rte foods (deli meats, housemade salads, cooked rte foods) in facility. Some datemark labels had prep dates, some had discard dates and some had 10 day discard dates. All potentially hazardous rte foods must have a 7 day consume by datemark label (day 1 is prep/slice date). Please train all staff on one consistent datemarking policy and monitor as needed. Pic temporarily corrected by properly datemarking rte foods at time of inspection. I will check this item at follow up inspection to ensure compliance. Correct within 10 days. ,

(Critical) Observed several phf items (raw beef, raw chicken, raw shell eggs, housemade salads, housemade dressings, rte deli meats and other cooked rte food items) in wic with internal food temperatures of 59-61f (wic not functioning properly). Pic called for repair at time of inspection. All phf must be cold held at 41f or below at all times. Pic corrected by discarding all above mentioned food items at time of inspection. Wic repaired at time of inspection and cold holding at 41f. Please continue to monitor all internal food temps as needed. Violation corrected. , observed all phf (raw eggs, sliced tomatoes, housemade dressings sliced lettuce) in top portion of prep unit cooler on make line with internal food temps of 56-60f (unit not working properly). All phf in bottom portion of same cooler cold holding at 41f. All phf must be cold held at 41f or below at all times. Cooler was repaired at time of inspection (dirty condenser coil). Pic corrected by discarding all above mentioned items at time of inspection. Violation corrected

Observed ventilation filters and vent hood in cooking area with a heavy accumulation of grease and debris. To correct, please clean now and on a more frequent schedule. , observed ventilation cover above ice machine in middle kitchen area with a heavy accumulation of dust and debris. To correct, please clean now and on a more frequent schedule

Observed clean knives stored in a knife rack in prep area that has an accumulation of sticky debris. All clean utensils must be stored in a clean, dry area and not exposed to potential sources of contamination. To correct, please remove all knives, then wash, rinse and sanitize knife rack (and knives) as soon as possible.

Observed vacuum breaker on 3 compt sink in poor repair and held together with duct tape. To correct, need to replace vacuum breaker as soon as possible

C-store side: observed several boxes of food stored on floor in wif. All food must be stored in a clean, dry area and must be stored a minimum of 6 inches off of floor at all times

Observed interior of ice cream freezer in server area with an accumulation of sticky food debris. To correct, please clean now and on a more frequent schedule

Observed the floors and walls in cooking area heavily soiled with grease and food debris. Also, observed floors under prep unit coolers in cooking and prep areas with a heavy accumulation of food debris. Need to clean now and on a more frequent schedule

Observed both walk in coolers in back kitchen area and prep unit cooler on make line not functioning correctly. Pic called for repair at time of inspection. Cooling tech stated that walk in coolers tripped their breakers and prep unit cooler had a dirty condenser coil. All coolers were repaired at time of inspection and were cold holding at 41f or below when i left. Please service all coolers regularly and ensure coolers can maintain food temps of 41f or below at all times

Observed sides and non-food contact portions of all pieces of cooking equipment on cooking line with a heavy accumulation of grease and debris. Need to clean now and on a more frequent schedule. , observed char-grill in cooking area with a heavy accumulation of burnt on food debris on cooking surfaces. Need to clean now and on a more frequent schedule

Health Report - 04/18/2013 (3 critical incident(s))

(Critical) *c-store side* observed 2 bins of self serve rte apples on table next to cooking equipment on c-store side without any packaging or protection from possible contamination. All rte foods for customer self service (like apples) must be protected at all times with packaging, lids, sneeze guards or other effective means. Pic corrected by discarding apples at time of inspection. Pic will be discussing storage options with gm if wanting to display apples in future. Violation corrected

(Critical) Observed several boxes of raw shell eggs stored above boxes of rte celery in wic. Also, observed 4┬░Flats of raw shell eggs stored on top shelf of prep unit cooler in cooking area directly above rte salad dressings and rte shredded cheeses. All raw animal products must be stored below and away from rte food items to protect foods from possible cross contamination. Pic corrected by relocating eggs to bottom shelves of wic and prep unit coolers at time of inspection. Violation corrected.

(Critical) Observed slicer blade and guard area at bottom of slicer with an accumulation of dried on food debris (slicer was not disassembled and washed last night after use). All food contact surfaces of equipment must be washed, rinsed and sanitized after every use and must be clean to sight and touch. Pic corrected by disassembling slicer and washing, rinsing and sanitizing all slicer components at time of inspection. Violation corrected.

Observed all clean plates on edge of salad bar in dining room stored with food contact portion of plate pointing up. All plates and utensils must be protected from sources of possible contamination at all times. To correct, please store all clean plates at salad bar inverted

Observed floors in produce cooler and under prep unit cooler on cooking line with an accumulation of food debris. To correct, please clean now and on a more frequent schedule

Health Report - 10/25/2012 (0 critical incident(s))

Observed interior door gaskets/hinge on salad prep unit in server area in poor repair (door does not seal when shut and can be partially ajar if not closed properly). To correct, please repair/replace door gaskets/hinges as needed so door completely seals when shut

Health Report - 04/05/2012 (5 critical incident(s))

(Critical) Observed several flats of raw shell eggs stored above rte pickle buckets and next to box of rte lettuce in wic. Also, observed raw shell eggs stored next to rte shredded cheese in prep unit cooler on cooking line. All raw animal products must be stored below and away from all rte food items to prevent possible cross contamination. Pic corrected by relocating lettuce and pickles to another shelf in wic and also reorganizing prep unit cooler so all eggs are on bottom shelf away from rte cheese. Critical corrected

(Critical) *c-store side* observed rte pre-cooked bagged hamburgers and cheeseburgers in self serve warmer on store side with internal food temps of 105-110f. Staff stated that hamburgers were reheated in microwave oven 20 minutes ago, but internal food temps were not taken (as there is no food thermometer on-site). All potentially hazardous rte foods must be rapidly reheated to 165f within 2 hours and then held at 135f or more. To correct, please reheat all phf to correct temp and verify with food thermometer as required. Pic corrected by reheating all hamburgers and cheeseburgers to 165f at time of inspection and returning to warmer. Critical corrected

(Critical) Observed facility not sanitizing dishware properly as i measured 0 ppm of chlorine in dishmachine. After further investigation, discovered that sanitizer tube dispenser was not submerged in chemical bottle next to machine. Pic corrected by securing dispenser tube in chemical bottle at time of inspection. Rechecked, dishmachine now sanitizing at 100ppm. Critical corrected. Please ensure staff are checking sanitizer concentration more often to ensure proper operation

(Critical) Observed soiled utensils (pie and ice cream scoops) halfway submerged in soiled water in dipper well in server prep area. Utensils and water have not been changed or cleaned since sometime yesterday per staff. All food equipment must be washed, rinsed and sanitized when soiled and must be clean to sight and touch. Pic corrected by sending all utensils through dishmachine and cleaning and sanitizing dipper well at time of inspection. Critical corrected

(Critical) Observed large covered pan of rte white bean soup on shelf in wic with an internal food temperature of 53-57f. Also observed 2 sealed pans of cooked cream corn in wic with internal food temps of 46-48f. Plastic wrap on pans of corn had visible condensation on wrap. Soup and corn were prepared last night per pic. All potentially hazardous rte foods must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within 6 hours. To correct, need to utilize shallower pans and ice sticks/ice baths before placing food in wic. Also, do not cover hot foods when actively cooling as the lids/plastic wrap seals in heat. Pic corrected by discarding soup and corn at time of inspection. Pic to educate and retrain staff on proper cooling procedures as needed. Critical corrected

Staff not checking dishmachine sanitizer concentration on a frequent basis. To correct, please train all staff on proper test strip usage as needed

Observed water leaking on interior of prep unit cooler on cooking line. To correct, please repair as soon as possible.

Observed the following areas in need of cleaning: floor under cooking equipment (greasy), dry storage room floor (accumulation of debris), employee restroom floor (accumulation of dirt and debris), floor under prep unit cooler in server area (soiled with dirt, debris/food debris, creamer packets), dry storage room floor on c-store side (accumulation of debris). To correct, please clean all these areas now and on a more frequent schedule

*c-store side* observed no food thermometer on-site to measure internal food temps of phf. To correct, need to provide as soon as possible.

Observed broken soap dispenser at handsink in prep area. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing. Pic replaced soap dispenser at time of inspection

Staff are covering and sealing pans of phf when actively cooling in wic. Also, staff are utilizing wrong pans when cooling soups and baked potatoes (soup portion too large for one pan, pan for potatoes too small--potatoes are stacked). To correct, please utilize shallower pans when cooling large portions of soup and utilize ice baths and/or ice wands. When cooling baked potatoes, need to spread them out on sheet pans before placing in wic. Whatever cooling method you employ, staff need to be monitoring food as it passes through the temp danger zone

Observed interior of both microwave ovens on prep line soiled with food debris. To correct, please clean now and on a more frequent schedule

Health Report - 10/13/2011 (4 critical incident(s))

(Critical) *c-store side* observed fcs of nacho cheese/chili dispensers on nacho cheese machine in self serve area (next to hot dog warmer) in c-store with an accumulation of burnt on sticky food debris. All fcs of equipment must be washed, rinsed and sanitized every 24 hours or throughout the day as needed and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing dispensers at time of inspection. Critical corrected

(Critical) Observed pans of sliced tomatoes and raw pooled eggs in top portion of prep unit cooler and containers of housemade sauces, gravy and several flats of raw shelled eggs in bottom portion of prep unit cooler in prep area with internal food temps of 45-50f. All phf must be cold held at 41f or below at all times. Cooler was pretty full at time of inspection and water was observed at bottom. Pic corrected by discarding phf (pooled eggs, sauces) that were in cooler for unknown length of time and relocating sliced tomatoes and flats of raw shell eggs to wic at time of inspection (have only been in cooler less than 2 hours per pic). Pic also had maintenance look at cooler at time of inspection. Repairman turned down thermostat in back of machine and said he will clean and service it thoroughly to be sure cooler is functioning properly. Cooler rechecked, now cold holding at 40f. Please continue to monitor all internal food and cooler temps as needed. Critical corrected

(Critical) Observed employee wash and rinse pans in 3 compt sink in back kitchen , but did not sanitize before placing on drainboards to dry. Kitchen does have automatic dishmachine, but some of the pans and stock pots are washed by hand per pic. All pans, dishware and utensils must be washed , rinsed and sanitized after use. Corrected by educating employees on proper warewashing procedures (including proper 3 compt sink setup and test strip usage at time of inspection. Please retrain other employees on proper warewashing procedures as needed

(Critical) Observed several pans of rte deli meats (ham, turkey), individually portioned bags of rte cooked pasta, and 3 containers of housemade stir-fry sauces with no datemark labels or incorrect datemark labels. All rte housemade sauces, dressings and deli meats must have a 7 day consume by datemark label (day 1 is prep/slice date). Pic corrected by discarding sauces with unknown prep dates and properly datemarking all freshly sliced deli meats and cooked pasta. Critical corrected

Facility not washing pans and utensils properly as there was no soap in automatic soap dispenser in dishmachine at time of inspection. Staff must be checking all soap and sanitizer levels for dishmachine often and change/refill as needed. Pic corrected by replacing soap at time of inspection

Observed interior of both microwave ovens in cooking/prep areas and microwave oven in server area near service window with a heavy accumulation of debris. Need to clean all microwave ovens now and on a more frequent schedule

Observed open box of rte bread stored directly underneath a soiled insect glue stick in prep area of kitchen (above prep table at end of cooking line). No insects were observed in bread box, but this is not an approved location for a bug trap. Need to relocate trap as soon as possible to an approved location in kitchen which cannot possible contaminate food, utensils or single service items. Pic moved bread at time of inspection and was in process of moving bug trap at time of inspection

Observed floor and walls in cooking area and floors under equipment with an accumulation of grease and debris. Need to clean now and on a more frequent schedule

*both c-store and restaurant* observed all dumpster lids and doors on trash and cardboard dumpsters in back of building left open. All doors and lids on all dumpsters must be closed at all times to prevent entry of pests, insects and birds

Observed a soiled insect glue stick in prep area on wall at end of cooking line. Need to remove all dead insects from trap as soon as possible and relocate trap to approved location in kitchen as soon as possible

Observed ventilation filters above grill/broiler in cooking area soiled with grease and debris (grease starting to drip onto hood). Need to clean all filters now and on a more frequent schedule to prevent possible fire hazards

*c-store side* observed couple of missing light shields in dry storage area in c-store back storage area. To correct, please replace all missing light shields as soon as possible

Health Report - 04/21/2011 (4 critical incident(s))

(Critical) Observed several severely dented cans of spaghetti sauce on dry storage shelf in side kitchen area. All distressed merchandise must be discarded or placed in separate area to be returned to supplier for credit. Staff must be inspecting integrity of all food items before placing on dry storage shelf. Pic corrected by placing all dented cans in office for return. Critical corrected.

(Critical) *c-store side* observed commercially prepared bag of rte chili in hot holding unit in hot dog station area in c-store with an internal food temp pf 125-130f (unit turned down too low). All phf must be hot held at 135f or more at all times. Pic corrected by discarding chili at time of inspection. Critical corrected.

(Critical) *c-store side* observed several containers of chocolate milk and 3 half gallons of milk in c-store display cooler with sell by date of 4/18/11. All phf must be sold or discarded by expiration date on package. To correct, please rotate stock more often and discard all food with expired dates. Pic corrected by discarding all expired milk at time of inspection. Critical corrected

(Critical) Observed 2 pans of rte mashed potatoes and 2 pans of gravy in alto-shamm oven (top rack) in back kitchen area with an internal food temp of 76-115f. 2 other pots of soup were in bottom portion of same unit and had internal food temps of 175-180f. Unit is working properly. Cook stated that he took pans of potatoes and gravy out of wic 2. 5-3 hours ago and placed in oven to slowly reheat. The soups were rapidly boiled on the range top oven before placing in hot holding unit. All phf must be rapidly reheated to 165f within 2 hours. The soups were reheated properly, but the potatoes and gravy were not. Cannot slowly reheat all morning. Must rapidly reheat to 165f on the stove or in a microwave oven before placing in hot holding unit. Pic corrected by discarding mashed potatoes and gravy and will be retraining staff on proper reheating procedures. Critical corrected

Observed floors and walls in cooking area soiled with grease and debris. Please clean now and on a more frequent schedule. , observed floor behind ice cream freezer in server area with a heavy accumulation of debris, straws, glasses. Please clean now

*c-store side* observed a heavy accumulation of ice on walls and floor of wif in c-store (adjacent to pop cooler) creating a possible slip hazard. To correct, please remove all excess ice from freezer as soon as possible so all surfaces are smooth and cleanable

Observed employee coat hung on side of dry storage shelf in back prep area directly above food containers. All employee belongings must be stored in an area of kitchen that does not possibly contaminate any food, clean dishware, or single service items. To correct, please relocate coat to proper employee break room area as soon as possible

Observed chemical storage room in back kitchen area with a significant amount of clutter and debris. To correct, please remove all unnecessary items from facility and organize chemicals as needed

Observed sides of equipment (fryers, grill, prep unit cooler, toaster) soiled with debris. To correct, please clean now and on a more frequent schedule. , observed interior of steamer in back kitchen area with an accumulation of stagnant water and smelly debris. Need to clean now and on a more frequent schedule. , observed interior and exterior surfaces of upright coolers and freezers (including handle areas) with an accumulation of sticky debris. Need to clean now and on a more frequent schedule. , observed non-food contact portions of slicer (base, guard areas) with an accumulation of debris. Slicer was disassembled and not in use at time of inspection, but staff must wash, rinse and sanitize all slicer components after use

Observed exterior top of dishmachine with an accumulation of scale and debris. To correct, please clean now and on a more frequent schedule

Observed interior of microwave oven in server area soiled with debris. To correct, please clean now and on a more frequent schedule

Observed several clean knives stored in between knife rack and wall in prep area. All clean utensils must be stored in a clean, dry location and protected from sources of contamination. To correct, please relocate knives to proper knife storage location

Health Report - 11/03/2010 (1 critical incident(s))

(Critical) Observed food preparation area reach-in refrigerator with raw eggs stored next ready to eat lettuce. Pic corrected this by instructing employees to relocate lettuce away from eggs. This item was corrected during the inspection.

Observed container without a handle being used as a scoop in bulk food bin. To correct this item should use a scoop with a handle stored up out of bulk food product

This incident (31113) does not have any more information on it