Black Bear Diner

Inspector's notes

Observed soiled rag and orange pieces in handwashing sink by juice machine in server area. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several TCS foods in prep tables on cook line including pooled eggs, hard-boiled eggs, and sliced tomatoes with internal temperatures ranging from 45-57*F. PIC stated that foods are discarded and replaced every two hours. Observed several TCS dairy products in server area including butter and ranch with internal temperatures ranging from 45-55*F for longer than 4 hours. PIC voluntarily discarded at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Discussed maintenance with PIC or using other methods to ensure proper cold holding such as ice bags. Also discussed Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep tables at cook line with ambient temperatures of 49*F. Discussed cold holding requirements. Alternative refrigeration is available to operate safely. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sliced deli ham below prep table next to dry storage at 48°F. Ham had been underneath prep table overnight, per PIC. Ambient temperature (internal thermometer) read 35°F. Observed sliced deli turkey in prep table near kitchen entrance at 46°F. Turkey had been in prep table overnight, per PIC. Ambient temperature in prep table per inspectors thermometer (min/max) read 38°F. All TCS foods improperly cold held were discarded by PIC at time of inspection. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishwasher drain line (closest to 3 comp sink) going below flood rim of floor sink, creating an air break when an air gap is required. Discussed with the PIC that the drain line must be at least 1 inch above the floor drain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee crack eggs to cook on the stove, wipe hands on apron and reach into the hot holding equipment and grabbed a plate of hashbrowns. Observed contamination when employee grabbed hashbrowns with gloved hand and had not washed their hands or change gloves. Discussed the importance of proper hand washing and when hand washing is required. Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Embargoed the contaminated plate of hashbrowns and PIC discarded. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several TCS items in a cold holding top drawer below the stove with an internal temperature of 45*F to 55*F measured with a probing thermometer at the time of inspection. The unit was measured with a min/max thermometer, and it registerd at 55*F. Per PIC the TCS items were in the unit for more than 4 hours. The TCS items are mixed meat (ham, bacon, sausage), taco meat, diced ham, and corned beef. Embargoed the TCS items and PIC voluntarily discarded at the time of inspection. Discussed with PIC except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Bottom drawer of unit held food within temperature of 41*F or less and the bottom drawers read at 39*F at time of inspection. Discussed with PIC to utilize other adequate refrigeration and to not utilize top drawer until unit can hold food at 41*F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a frozen liquid on all the piping in the freezer. Discussed with PIC to not store food under the liquid and to have the liquid addressed with fixing/replacing/repairing the equipment. No contamination was observed at time of inspection. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Inspector's notes

Observed high temperature caulking missing or separating/hanging along the fixed parts of the ventilation system on the main cook line. Discussed with PIC fixed equipment of the ventilation system shall be sealed with high temperature caulking to prevent accumulation of grease buildup and drippage. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed a frozen liquid on all the piping in the freezer. Discussed with PIC to not store food under the liquid and to have the liquid addressed with fixing/replacing/repairing the equipment. No contamination was observed at time of inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed high temperature caulking missing or separating/hanging along the fixed parts of the ventilation system on the main cook line. Discussed with PIC fixed equipment of the ventilation system shall be sealed with high temperature caulking to prevent accumulation of grease buildup and drippage. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed at the dish area small bowls, large bowls, large containers and cups stacked wet and put away as cleaned. Discussed with Person in Charge (PIC) to make sure the dishes are airdried before stacking them. PIC removed the dishes at the time of inspection to rewash and air dry them. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed a frozen liquid on the piping in the freezer. Discussed with PIC to not store food under the liquid and to have the liquid addressed with fixing/replacing/repairing the equipment. No contamination was observed at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup of grease and food debris on handles and the food contact sufaces in the kitchen and also underneath the equipment on the kitchen line. Also observed at clean side drain board of the three compartment sink to be storing dirty dishes. Discussed with PIC the facility shall be cleaned at a frequency to avoid accumulation of food debris, organic matter and dust. Employees started to sweep, clean the handles, and clean the food contact surfaces and the three compartment sink at time of inspection. Corrective Action: Corrected at time of inspection.

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. >>>Observed cookline low reach in hot holding country gravy at 125*f degrees. Other TCS items in unit were holding temperature of 135*F and above. Kitchen staff stated that items had been in unit from morning prep exceeding 4 hours. Embargoed the country gravy and Person in Charge (PIC) discarded at time of inspection. All hot held items must be maintained at 135*f or above. degrees. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Core-4-901.11, C: Equipment and Utensils, Air-Drying Required >>>Observed in the back of the house (BOH) small bowls, large bowls, large containers and 3rd pans stacked wet and put away as cleaned. Discussed with PIC to make sure the dishes are airdried before stacking them. PIC removed the dishes at the time of inspection to rewash and air dry them. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing. >>>Observed employee handle dirty dishes and proceed to handle food and clean dishes without washing hands. Discussed proper hand washing with the PIC and when hand washing is required. Employee washed hands at the time of inspection. Discussed the importance of proper hand washing with the PIC. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. >>>Observed cookline low reach in hot holding with cooked chicken at 112-120*f degrees. Other TCS items in unit were holding temperature. Kitchen staff stated that items had been left out and returned to unit within the hour. Staff reheated chicken to 165*f but manager opted to discard cooked chicken. All hot held items must be maintained at 135*f degrees. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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 corned beef hash and meatloaf in the cold holding drawer, under the stove top with an internal temperature of 49*F to 50*F. The drawer had an ambient air temperature of 46*F at the time of inspection. Per PIC the corned beef hash and meatloaf were in the cold holding drawer for more than 4 hours. Embargoed the corned beef hash and meatloaf. PIC Voluntarily discarded the corned beef hash and meatloaf. PIC discontinued use of drawer at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-501.13, C: Thawing >>>Observed salmon in closed individual ROP packaging labeled "keep frozen" on a sheet tray on the speed rack in the walk-in. Per PIC the salmon was thawed in refrigeration. PIC removed salmon from ROP packaging to properly thaw at the time of inspection. Discussed proper thawing methods with the PIC. All frozen ROP fish items labeled "keep frozen" must be removed from ROP packaging prior to being thawed under refrigeration or immediately upon thawing under cold running water. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination...... Observed cookline employee remove liquid egg ladle from bin and proceeded to drip across open top unit. Dripping into two bins of shredded cheese. Staff discarded both bins at time of inspection. Liquid eggs is a raw animal product and can not be mixed with ready to eat foods. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed cookline low reach in hot holding with cooked potatoes and cooked chicken at 112-120*f degrees. Other TCS items in unit were holding temperature. Kitchen staff stated that items had been left out and returned to unit within the hour. Staff reheated potatoes to 165*f but manager opted to discard cooked chicken. All hot held items must be maintained at 135*f degrees. Correct By: Corrected At Time Of 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 sliced cheese, shredded cheese, sliced tomatoes, sliced turkey, sliced ham, cottage cheese, and house made thousand islands dressing holding between 52-61*f degrees in cookline reach-in unit. At time of inspection all items had been out of temperature for more than 4 hours. Manager had kitchen staff discard all items. All temperature control for safety food items (TCS) must be maintained at or below 41*f. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Observed cookline reach-in unit holding the TCS food items from violation #20 holding at 47.1*f degrees. All equipment holding TCS foods must be able to maintain those foods at or below 41*f degrees. Re-inspection will be required by 9/21/23 Correct By: Correct Prior To Reinspection

Repeat Violation Core-2-401.11, C: Eating, Drinking, or Using Tobacco---Observed employee set personal drink on top of a metal tray in the clean dish storage. Discussed with person in charge about maintaining a designated a location for personal items away from food areas. Person in charge was later observed moving the drink to an approved location and move the tray to the dirty dish pile to be cleaned at the time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 the following time/temperature controlled for safety foods with internal temperatures between 48 *F in the in the top right section of the prep table near the reach in freezer: French toast batter containing eggs. Per PIC, all items listed above were placed in cooler more than 4 hours prior to inspection. PIC voluntarily discarded all items at time of inspection. Ambient minimum air temp was measured with max/min to be 51.8 *F. PIC will discontinue use of the warm part of the cooler until repaired. All other parts of the cooler were holding temperatures of 41 *F and below. Adequate other refrigeration is available. Discussed proper cold holding. TCS foods held cold must be maintained at 41*F or below at all times. Also observed the following time/temperature controlled for safety foods with internal temperatures between 51*F - 61*F in the prep table near the ice cream bar: Cut Lettuce, blue cheese sauce. Per PIC, items were placed in cooler less than 4 hours prior to inspection. PIC relocated to other coolers to rapidly cool to 41’F or below at time of inspection. It was determined that the cooler temporarily was disconnected from power and was reconnected. After connection, the ambient minimum air temp was measured with max/min to be 36.9 *F. Adequate refrigeration is available. Discussed proper cold holding. TCS foods held cold must be maintained at 41*F or below at all times. Correct By: Corrected At Time Of Inspection