Black Bear Diner

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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 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 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***