Black Bear Diner

Inspector's notes

No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a cook wash their hands without soap for approximately 5 seconds at the hand sink in the dishwashing areas. Employee properly washed hands at handwash sink at time of inspection. Employee was instructed to wash their hands again. Cook added soap to their dry hands and scrubbed for 5 seconds before rinsing off. 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. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC) Corrective Action: Corrected at time of inspection.

Inspector's notes

No hand soap at the hand wash sink on the server expo area nearest to the dishwasher. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw sausage and shelled eggs stored behind RTE pasteurized pooled whole eggs, egg whites and ham. In a drawer cooler, observed raw steaks held behind RTE RTE sausages. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an green, organic growth on the sliding opening door on the ice machine where ice was making contact with the green substance. Clean ice machine at a frequency necessary to present buildup. Corrective Action: Correct prior to next routine inspection. 4-601.11(A) - Priority Foundation: 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. Addl Notes: Observed a food debris on the underside of the meat slicer blade and two vegetable dicers stored as cleaned. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temp in the server expo cooler measuring 33*F and 47*F when measured with a min max thermometer in two areas. Inside the cooler, observed TCS foods holding between 46-58*F including: butter, sour cream, salsa, fruit salad with honeydew melon and cantaloupe, and housemade ranch dressing. PIC stated the foods had been in the cooler overnight. Butter was moved to the reach in cooler and all other TCS foods improperly cold held were discarded by PIC at time of inspection. In the front display cooler, observed an ambient air temp at 46*F when measured with a probe thermometer. Inside the cooler, observed TCS pudding pies containing milk and bread pudding at 46-47*F. PIC stated the foods had been restocked less than 4 hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the line cook crack raw shelled eggs into a pan then touch a clean plate which was garnished with lettuce and an orange slice without removing gloves and washing their hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the tile flooring in the dish pit in disrepair with large sections of grout completely eroded away. 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 dish machine in operation with 0ppm chlorine concentration. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Person in charge (PIC) contacted technician to repair machine. PIC discontinuing using machine for sanitizing until the machine is repaired. PIC will sanitize using 3 compartment sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an unlabeled spray bottle under the soup prep area. PIC stated bottle was filled with sanitizer. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. PIC discarded spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw sausage patties stored in the breakfast/egg cold table with an internal temperature of 50 degrees F. PIC stated items were prepared 3 hours prior and placed in cold table. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC moved sausage to walk in to properly cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the cold table next to the freezer reach in, observed a container of turkey, a container of ham, and a container of butter spread with an internal temperature of 48 degrees, and observed a container of cut lettuce and coleslaw with an internal temperature of 50 degrees F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Person in charge (PIC) stated items have been in cooler for more than 4 hours. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. Repeat violation: 2nd

Inspector's notes

Observed cooked beef and vegetables being stored in the cooler drawer under the cooktop with an internally probed temperature of 48-50 degrees F. PIC unsure how long items had been in the unit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold brew in the front reach in with a date mark of 12/26. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee crack raw shelled eggs with gloved hands then wipe gloves on towel and proceed to grab toast with same gloved hands. PIC instructed employee to discard toast and remove gloves and wash hands. Observed employee handle raw frozen chicken fried steak with gloved hands then remove gloves and begin to put on new pair of gloves without washing hands. PIC instructed employee to wash hands. Employee properly washed hands at handwash sink at time of inspection and all instances of improper handwashing were corrected at the time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing task. ***Repeat Violation***

Inspector's notes

Observed raw beef being stored above cooked ham and cooked roast beef in walk in refrigerator. Instructed PIC to move raw beef to be stored below cooked ham and roast beef. Discussed with PIC that all raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Violation was corrected at time of inspection.

Inspector's notes

Observed deli slicer with accumulation of organic food debris under slicer and on surface of slicer. According to PIC the slicer had not been used during the day and the last date the slicer was used two days prior. and had not been cleaned. Discussed with PIC that all food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing and that all food-contact surfaces must be cleaned to sight and touch prior to storing away as clean. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Violation was corrected at time of inspection.

Inspector's notes

Observed a prep-line cook handle a raw sausage patty and then proceed to handle utensils used for ready to eat products without washing his hands. Coached on proper handwashing at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two knives stored between prep tables at the prep-line. Be sure to store all food contact surfaces in a manner to minimize potential contamination. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.11, P: Clean condition-Hands and Arms. 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 line cook picked up trash from floor at cookline, adjusting glass with hands (with gloves) then continue on to make French Fries without practice hand washing. Code violation was discussed with staff and manager. Line cook was instructed by manager to remove gloves, wash hands before resuming cooking duties at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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. Excessive black residue build up on the side wall inside the ice making machine. Please maintain clean Correct By: Correct Prior To Next Routine Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Inside walk in cooler, wall and fans observed with black residue built up . Please maintain this equipment clean at all time. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation PRIORITY VIOLATION-5-205.12 (A), P: Prohibiting a Cross Connection At mop sink with APV faucet, inspector observed the red water hose attached with a pressure nozzle at the end of this red hose which also found submerged inside the mop sink below the flood rim. Addressed code violation with GM at time of inspection. Please discontinue this practice. GM removed the pressure nozzle from hose and elevate it above the sewage line during inspection. 1st repeat violation from last visit. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st