Black Bear Diner

Inspector's notes

observed at the cookline/grill area coolers, bags of sauteed steak and veggies overfilled. temperatures indicating 61-64 deg f . also cut lettuce at 54 deg f . some portioned control deli meats, beef and turkey at 46-51 deg f in the reach-in cooler across from the frying station. showed facility manager on duty. all removed. also a large bag of leafy green , placed atop the cookline cooler top panels. temperatures indicating 49-56 deg f . discussed with facility manager. suggested utilizing smaller portions and not overfilling the food pans. use of metal pans reviewed as well. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw pooled eggs and parmesan cheese in the pancake cooler with internal temperatures of 51-53*F when measured with a probe thermometer. According to manager, these items had been restocked 2 hours prior. Unit was not functioning properly which caused food to be out of temperature. All TCS (time and temperature controlled for safety) food must maintain internal temperatures of 41*F and below. Eggs and parmesan were placed in the walk-in to cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pancake refrigerator on the line with an ambient temperature of 52.8*F when measured with a min/max thermometer. All cold holding equipment must maintain ambient temperatures of 41*F and below. A re-inspection will be conducted on 9/29/25.

Inspector's notes

Observed sausage links in a hot holding unit in the back of the kitchen with an internal temperature of 127-132*F when measured with a probe thermometer. According to manager, sausage links were just cooked and placed in the unit 30 minutes prior. All hot held TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 135*F and above. Sausages were reheated to 165*F at time of inspection and hot holding unit was turned up. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed thawed raw salmon in ROP (reduced oxygen packaging) in the walk-in. Raw fish must be removed from ROP packaging or have the packaged punctured prior to thawing to prevent pathogen growth. Salmon was removed from packages at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use knives being stored in between reach-in coolers on the cook line. Knives can not be stored in between units since the area is not cleaned frequently. Knives were removed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishwasher dispensing 0ppm of chlorine sanitizer in final rinse. Dishwashers must dispense 50-100ppm of chlorine to ensure proper sanitization of food contact surfaces. A bus tub with sink and surface sanitizer was set up to sanitize dishes after running through dishwasher. Corrective Action: 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 TCS foods in the reach-in table on the cook line such as cheeses, raw and cooked meats, egg batter, and cooked potatoes with internal temperatures ranging from 47*F-63*F when measured with a probe thermometer. According to manager, these items had been in prep table for more than four hours. All TCS foods must maintain internal temperatures of 41*F and below at all times. Food was discarded at time of inspection (see embargo form). 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 reach-in cooler on the cook line with an ambient temperature of 49.8*F when measured with a min/max thermometer. All cold holding equipment must maintain internal temperatures of 41*F and below. A re-inspection will be conducted by 6/17/24. Correct By: Correct Prior To Reinspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco - Observed employee water bottle and jacket stored above reach-in cooler on the cook line. All employee beverages and items must be stored in designated areas to prevent contamination. Items were removed at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation - Observed wiping cloths not fully submerged in sanitizing solution and sitting outside of buckets. Wiping cloths must be kept fully submerged in sanitizing solution at all times to ensure proper sanitization. Cloths were submerged at time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods - Observed broken tiles near mop sink/produce prep area and bottom of wall near mop sink in disrepair. Physical facilities must be kept in good repair. Please repair prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage - Observed floor drain below hand sink and soda machine at back room server station with a backflow of sewage onto the dining floor. Observed sewage water to have leaked through wall next to hand sink onto carpet. Drains must not convey sewage as this constitutes an imminent public health threat. Please repair prior to re-inspection. Correct By: Correct Prior To Reinspection

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 packaged raw beef patties being stored on top of packaged cheese slices. All raw animal foods must be stored separate and below ready-to-eat foods to prevent contamination. Beef patties were moved below cheese at time of inspection. 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 cooked bell peppers and onions being stored next to the cooktop with internal temperatures of 82-86*F when taken with a probe thermometer. According to employee, peppers and onions had been there for about three hours. Cooked plant foods are considered TCS (time and temperature controlled for safety) and must be held at 135*F or above. Peppers and onions were discarded at time of inspection (see embargo). Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage - observed ice cream scoops and a spoon being held in a water well with a temperature of 98*F when taken with a probe thermometer. Utensils were removed for cleaning and water was replaced and measured to be 140*F at time of inspection. All in-use utensils must be stored in water that is 135*F and above between use to inhibit bacterial and pathogen growth Correct By: Corrected At Time Of Inspection