Jefferson County Department of Health

CONCORD TRAVEL CENTER - GRAYSVILLE

4795 HIGHWAY 78 W GRAYSVILLE 35073

2/20/20262/12/20262/10/202612/12/20258/7/20254/22/20253/31/2025

97 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	2/20/2026

Deducted	Remarks
1	3-501.15 (B) Loosely cover or uncover food until cooled.// Asada and chicken in WI cooler cooling with sealed lid.
1	4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Residue on exterior of ice chute at CocaCola machine on the left.
1	4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Torn gasket on WI cooler.

84 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	2/12/2026

Deducted	Critical	Remarks
2	No	2-303.11 Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food.// Employees wearing jewelry on arms.
5	Yes	3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Beverage nozzles are not being cleaned daily.
1	No	4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Damaged gaskets on WI cooler door.
2	No	6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling and fan covers in WI cooler.
1	No	5-205.15(B) Repair condensate leak in refrigeration units.// Condensate leak in bottom of make table. 6-301.14 Post sign at all hand sinks that notifies employees to wash hands.// No hand washing sign at hand sink on sales floor.
1	No	5-501.110 Store refuse and recyclables in receptacles so that they are inaccessible to pests.// Returnables are not stored in receptacles.
4	Yes	JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.//NOV#EH16001832 (CFSM card)- ServSafe certificates still not registered- extended

62 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	2/10/2026

Deducted

Remarks

5-402.13 Maintain an approved sanitary sewage system according to law (ex: cleaning out grease interceptors, septic tanks) to prevent sewage back up.// Two floor drains in kitchen are backing up sewage into the floor.

6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Drippage of grease on ventilation hood filter.

4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Residue accumulation on can opener blade.

7-209.11 Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Jacket stored on side of shelving unit in kitchen; personal cup stored amongst dry-storage items on shelving in kitchen.

6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks.// No soap or paper towels at hand sink on sales floor. 5-205.11 Cease using hand sinks for any purpose other than handwashing.// Pitcher of liquid stored in hand sink on back wall of kitchen.

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.// Vent covers on unit in beer cooler covered in dust.

7-201.11 Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles.// Pine Sol stored directly next to mug, utensils, and appliances.

JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation.// NOV#EH16001832 (CFSM cards)- still no manager certification/card available- extended

3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination.// Frozen burgers sitting on top of box in freezer, uncovered.

2-401.11 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 drinks and food items stored on prep surface.

73 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	12/12/2025

Deducted	Remarks
1	5-205.15(B) Repair condensate leak in refrigeration units.// Condensate leak in bottom of make table.
1	5-501.110 Store refuse and recyclables in receptacles so that they are inaccessible to pests.// Bag of trash left outside of dumpster. 5-501.113 Keep the waste-grease receptacle closed.// Grease trap left open. 5-501.110 Store refuse and recyclables in receptacles so that they are inaccessible to pests.// Returnables stored in back of facility, not in receptacles. 5-501.17 Provide a covered receptacle for sanitary napkins in a toilet room used by females.// Receptacles in women's bathroom missing lids.
1	6-305.11 Provide lockers or other suitable facilities for storage of employees’ personal belongings.// Employee items stored on top of slicer. COS- employees removed.
5	3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Pink residue on the interior of ice machine; beverage nozzles are only getting cleaned every 2-3 days.
5	3-501.16(A)(1) Maintain TCS food at 135 F or above.// Taco in hot holding at 108F. COS- PIC discarded.
4	4-302.14 Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.// No test strips available. COS- test strips provided. 4-302.12 Provide appropriate, readily accessible thermometer for verifying internal food temperatures.// No food thermometer available.
4	JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// ServSafe holders have not registered their certificates and gotten cards.
1	3-305.11 Store food at least 6 inches above the floor.// Box of tomatoes and other items stored directly on the floor inside walk-in cooler.
5	2-301.14 Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).// PIC donned gloves without washing hands first.

89 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	8/7/2025

Deducted	Remarks
1	4-204.112 Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units.//Provide a thermometer for sandwiches counter top hot-holding unit.
4	3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation. // 3-501.17(B) Properly date mark commercially prepared TCS food when opened not to exceed 7 days or the manufacturer’s date limit, whichever occurs first.//Cooked ground beef, Pull Pork and Shredded chicken without a date mark.
5	7-201.11 Separate food, utensils, equipment, linens, and single service/single use articles from toxic items by spacing or partitioning to prevent contamination.// 7-201.11 Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles.//All purpose cleaner stored with toilet paper.//COS-Cleaner removed.
1	5-501.113 Keep dumpster doors and lids closed.// 5-501.17 Provide a covered receptacle for sanitary napkins in a toilet room used by females.

90 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	4/22/2025

Deducted	Remarks
4	ADPH 420-3-22.02(2)(a), 2-102.11(B) Provide at least one designated person with certification from an accredited program within the past 5 years (Priority Category 3 and 4), or verification of attendance of an accredited program within the past 12 months.// JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.
2	2-401.11 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.
4	3-501.15 (A) Use rapid cooling equipment (i.e. blast chillers, freezers) or an ice bath to cool food.// 3-501.15 (A) Use shallow pans that facilitate heat transfer when cooling food.//Cease letting food to cool down at room temperature.//Steak strip in food containers cooling at room temp.//Steak strip temp. between 99-112 F.// Place food items in WI Cooler on top shelf to facilitate cooling.

80 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	3/31/2025

Deducted	Remarks
2	6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Repair or Replace damaged floor tiles in front of WI freezer.
1	5-501.113 Keep dumpster doors and lids closed.
4	JCDH 2.2 Provide food safety training for all food handlers as required.//Provide food safety training for all employees
1	6-303.11(A) Provide at least 10 foot candles of light at 30 inches from floor in WI refrigeration units, dry food storage areas, and in other areas and rooms during periods of cleaning.//Provide lights in WI Cooler and Freezer.
5	3-101.11 Provide safe, unadulterated, and honestly presented food.// Open Box of Stuffed Cheese Peppers contaminated with ice crystals from condensation leak from WI freezer cooling unit.//COS-Discarded food item.//Repair condensate leak.
1	4-204.112 Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units.//Provide a thermometer for make-table cooler in kitchen.
1	ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.
5	4-702.11 Sanitize all utensils and food contact surfaces after cleaning and before use. //Employee fail to sanitize Utensils.//COS-Re-wash,rinse and sanitize all utensils