Black Bear Diner

Inspector's notes

Observed food and debris on top of dishwash machine, under equipment on the cook line, under racks in dry storage room and splatter on walls throughout prep area. Discussed conducting a deep clean and increasing cleaning frequency. 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. Second Consecutive Violation Corrective Action: Correct prior to next routine inspection. 6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed cracked, missing tiles and missing grout lines throughout kitchen containing liquid and debris. Discussed repairing damaged tiles and grout to ensure a smooth easily cleanable surface. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food debris in bottom of reach-in freezer in back area, food debris under racks in walk-in cooler, and food splatter on walls throughout prep area. Discussed conducting a deep clean and increasing cleaning frequency. 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.

Inspector's notes

Observed multiple fruit flies in hallway with soda syrup boxes nearest dish room. Person in charge stated they have a company and have been working on eradicating the insects. Establishment must be maintained free of pests, and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cold holding drawer holding about 48°F. Person in charge stated the unit has been unable to hold proper temperature so they have been moving the product out every 2 hours into a working unit. The warmer unit is just used temporarily as it is closer to the prep area. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup of food debris and residue throughout the establishment on equipment, walls, and floors. 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.

Repeat Violation 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 clean dishes immediately after handling dirty dishes without washing hands or changing gloves at the time of inspection. Employee was stopped, instructed to wash hands and change gloves before handling clean dishes, and re-wash, rinse, and sanitize the dishes they touched before handwashing. Discussed handwashing policies and procedures with the Person in Charge (PIC). PIC stated employees had been assigned different duties than usual, and therefore might not have had proper handwashing training. Hands shall be washed immediately before handling clean equipment and utensils. Ensure all employees are trained on proper handwashing policies, procedures, and public health risks. Provided handouts and links to Maricopa County food safety resources. This is the second consecutive violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-401.11, P: Raw Animal Foods-Cooking. 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/4616/25--575/AMC-Toolbox---Cooking. --Observed employee remove chicken from grill with intent to serve and chicken had internal temperature of 148°F at thickest part. Employee was instructed to place chicken back on the grill and continue the cooking process until the internal temperature had reached 165°F. Chicken was cooked fully and internal temperature was verified with a probe thermometer at the time of inspection. Discussed cooking temperatures, thermometer use, and public health risks with the Person in Charge at the time of inspection. Ensure poultry is always cooked to reach internal temperatures of 165°F or above. 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 chef handle raw shelled eggs and immediately prepare ready-to-eat (RTE) toast without changing gloves or washing hands. Chef was stopped and instructed to discard toast, remove gloves, and wash hands. Chef stated they did not know raw shelled eggs were to be treated as a raw food item instead of a ready-to-eat food. Discussed when to wash hands, as well as what counts as a raw vs RTE food item. Ensure all employees wash hands when working between raw and RTE food items. Correct By: Corrected At Time Of Inspection