Black Bear Diner

Inspector's notes

Observed buildup of food debris on reach-in refrigerator doors and prep-table reach-in refrigerator doors, outside and inside, food debris buildup inside soup well in service area.

Inspector's notes

Observed wet mops drying inside mop sink floor. Discussed with PIC that wet mops are required to be air-drying upright or hanging properly.

Inspector's notes

Observed buildup of food debris on prep-table refrigerator doors in prep area and reach-in refrigerator by grill. Discussed with PIC that non-food contact surfaces are required to be cleaned more frequently to prevent accumulation of food, dirt and dust debris.

Inspector's notes

Observed mops drying inside and touching the mop sink. Discussed with PIC that mops should be drying upright and not inside mop sink. Corrective Action: Correct prior to next routine inspection. 6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed backdoor with buildup of dirt debris. Discussed with PIC that required for physical facility to be cleaned more frequently to prevent dirt and dust accumulation.

Inspector's notes

Observed several wet wiping cloths stored on prep-tables behind grill. Discussed with PIC that wet wiping cloths required to be stored in bucket with sanitizer.

Inspector's notes

Observed top of flour bins with buildup of food debris, one with half top missing and reach-in refrigerator at grill station with food debris inside floor. Discussed with PIC that non-food contact surfaces required to be cleaned more frequently.

Inspector's notes

Observed back door with buildup of dirt debris and chipped paint. Discussed with PIC that physical facility is required to be in good repair, smooth and cleanable.

Inspector's notes

Observed no employee with CFPM on premises at the time of inspection. Discussed with PIC that one employee with CFPM must be present on premises at all hours of operations and time of inspection.

Inspector's notes

Observed buildup food debris on reach-in refrigerator doors on cook line. Discussed with PIC that needs to clean more frequently all non-food contact surfaces.

Inspector's notes

Observed leaky faucet at 3 compartment sink. Discussed with PIC that all plumbing must be in good repair.

Inspector's notes

Observed covered containers of cooked chili in walk-in cooler with internal temperatures of 78-80*F at time of inspection (12:30PM). Per PIC chili was cooked that morning (7AM) put in walk-in to cool shortly after. Discussed with PIC proper cooling methods and that cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of food debris under refrigerated pull-out drawers of grill. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.-----Observed a knife, being stored as clean and dry in the wall knife storage container, to have dried on grease and food residue on the blade. Per PIC, these knives were cleaned the night before. PIC removed knife from storage to be washed, rinsed, and sanitized before placing back in storage. 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 refried beans with a temperature of 46*F in the reach-in cooler near the egg cook station. Per employee, beans had been in the reach-in cooler longer than 4 hours and were voluntarily discarded at time of inspection. Observed pooled eggs & pooled egg whites with temperatures between 54 to 56*F in the prep table at time of inspection. Per person in charge (PIC), pooled eggs had been in prep table at the egg cook station less than 2 hours prior to inspection and eggs were put on ice to rapid cool. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Correct By: Corrected At Time Of Inspection