Pine Cone Travel Plaza

Year by year

Inspections

1. Apr 16, 2026 Admin Follow Up · 1 priority, 1 priority foundation, 5 core, 7 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Cream Puff (50F), Cheesecake (48F), and Carrot Cake (49F) are improperly cold held in the bakery display cooler. These were voluntarily disposed of and maintenance was called for the cooler. Non-TCS items in the cooler were moved.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Cutting boards on the counters and prep cooler are visibly soiled and significantly stained.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     FOOD LABELS - OTHER FORMS OF IDENTIFICATION - MANUFACTURERS DATE

     No date of preparation is placed on items available in the bunker cooler for customer's to grab, such as puddings, tuna salad, sandwiches, or salads all made within the facility.

     Correction: Food item shall be placed on hold or discarded for any food item where the manufacturers information and dating is conceled or altered.

     Code 3-602.12 (B)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Counters and shelving used in the food preparation area are beginning to break down and the nonabsorbent, smooth covering is peeling off. There is exposed wood.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core Repeat

     FOOD CONTACT SURFACES - CLEANING FREQUENCY - SOIL ACCUMULATIONS

     Bakery display cases, prep cooler, converyor ovens, microwave, are not cleaned at a frequency to preclude accumulation of soil residue.

     Correction: Clean equipment at a frequency to preclude soil accumulation or clean equipment every 4 hours.

     Code 4-602.11 (D) (5)

   • Not serious Core Repeat

     FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT

     Countertop conveyor oven is soiled with food debris.

     Correction: Clean food cooking and baking equipment at least every 24 hours.

     Code 4-602.12 (A)

   • Not serious Core Repeat

     FOOD CONTACT SURFACES - MICROWAVE CLEANED

     Cavity or door seals of microwave are soiled.

     Correction: Clean and maintain microwave at least every 24 hours.

     Code 4-602.12 (B)

2. Apr 9, 2026 Routine · 1 priority, 2 priority foundation, 6 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Cream Puff (50F), Cheesecake (48F), and Carrot Cake (49F) are improperly cold held in the bakery display cooler. These were voluntarily disposed of and maintenance was called for the cooler. Non-TCS items in the cooler were moved.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Bakery Display Cooler is not sufficient in capacity to hold foods at 41F or below. Ambient temperature was 45F and integral thermometer was 46F. TCS items out of temperature were disposed of, non-TCS items were moved, and maintenance was called.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Cutting boards on the counters and prep cooler are visibly soiled and significantly stained.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION

     The display case where Non-TCS bakery items are stored has large accumulations of food debris. This was corrected onsite and vacuumed out by staff.

     Correction: Store all food items in areas which are clean and dry and not subject to contamination.

     Code 3-305.11 (A) (1)

   • Not serious Core

     FOOD LABELS - OTHER FORMS OF IDENTIFICATION - MANUFACTURERS DATE

     No date of preparation is placed on items available in the bunker cooler for customer's to grab, such as puddings, tuna salad, sandwiches, or salads all made within the facility.

     Correction: Food item shall be placed on hold or discarded for any food item where the manufacturers information and dating is conceled or altered.

     Code 3-602.12 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Counters and shelving used in the food preparation area are beginning to break down and the nonabsorbent, smooth covering is peeling off. There is exposed wood.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     FOOD CONTACT SURFACES - CLEANING FREQUENCY - SOIL ACCUMULATIONS

     Bakery display cases, prep cooler, converyor ovens, microwave, are not cleaned at a frequency to preclude accumulation of soil residue.

     Correction: Clean equipment at a frequency to preclude soil accumulation or clean equipment every 4 hours.

     Code 4-602.11 (D) (5)

   • Not serious Core

     FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT

     Countertop conveyor oven is soiled with food debris.

     Correction: Clean food cooking and baking equipment at least every 24 hours.

     Code 4-602.12 (A)

   • Not serious Core

     FOOD CONTACT SURFACES - MICROWAVE CLEANED

     Cavity or door seals of microwave are soiled.

     Correction: Clean and maintain microwave at least every 24 hours.

     Code 4-602.12 (B)

3. Apr 3, 2025 Routine · 2 priority, 2 priority foundation, 5 core
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands before putting on pair of gloves. Register employees observed not washing hands before dishing out baked goods.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     TCS FOOD - HOT HOLDING

     Hot dog and brat are hot held at 115 and 119°F respectively on roller grill.

     Correction: Food items were voluntarily discarded. Discussed procedures - employee forgot to turn roller grill on prior to use so hot dogs were unable to maintain temperature after their initial heat in the microwave. Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Back room handwashing sink is blocked with pallets of soda and icing containers.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     OPEN DRINK CONTAINER

     Employee drink was stored on shelf over to-go boxes and bulk macaroon mix.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employees noted working in food preparation/cooking area without hair restraints.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of food items in the walk-in freezer and container of fish in walk-in cooler are stored on the floor.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Walk-in cooler fans and box fan in kitchen observed heavily soiled with dust.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Evidence of fruit flies present throughout facility (kitchen, bathrooms, back room with 4-compartment sink).

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

4. Apr 9, 2024 Re-inspection · No items found

   No violations cited.

5. Mar 14, 2024 Routine · 2 priority foundation, 6 core, 3 repeat
   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A nonexpired chlorine test kit is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink in main preparation area observed to be used for dumping sanitizer water during inspection and is unavailable for proper handwashing. Discussion with staff and they stated this sink is also used to wash vegetables. This sink must be used for handwashing only.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core Repeat Corrected on site

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Wiping cloth solution is dirty.

     Correction: Wiping cloth solution was remade and observed to be 300 PPM. Maintain wiping cloth sanitizer solution clean and free from visible debris.

     Code 3-304.14 (D)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Buckets of frosting are stored on the floor in the walk-in cooler.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     FOOD LABELS - LABEL INFORMATION

     Packaged sandwiches and packaged cookies are missing labeling information.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core Corrected on site

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     True 2-door cheese cooler and bakery display cooler are not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Thermometers were provided at time of inspection. Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Fan on the inside of turbo air prep cooler observed soiled with dust and is right next to lightly covered prepped pizzas in the cooler.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The walk-in cooler floor observed soiled (especially immediately to the right when you walk into the cooler).

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12