Black Bear Diner

Inspector notes: Observed employee crack eggs to cook on the stove, wipe hands on apron and reach into the hot holding equipment and grabbed a plate of hashbrowns. Observed contamination when employee grabbed hashbrowns with gloved hand and had not washed their hands or change gloves. Discussed the importance of proper hand washing and when hand washing is required. Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). 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. Embargoed the contaminated plate of hashbrowns and PIC discarded. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed a frozen liquid on all the piping in the freezer. Discussed with PIC to not store food under the liquid and to have the liquid addressed with fixing/replacing/repairing the equipment. No contamination was observed at time of inspection

Inspector notes: Observed high temperature caulking missing or separating/hanging along the fixed parts of the ventilation system on the main cook line. Discussed with PIC fixed equipment of the ventilation system shall be sealed with high temperature caulking to prevent accumulation of grease buildup and drippage

Inspector notes: Observed a frozen liquid on all the piping in the freezer. Discussed with PIC to not store food under the liquid and to have the liquid addressed with fixing/replacing/repairing the equipment. No contamination was observed at time of inspection

Inspector notes: Observed high temperature caulking missing or separating/hanging along the fixed parts of the ventilation system on the main cook line. Discussed with PIC fixed equipment of the ventilation system shall be sealed with high temperature caulking to prevent accumulation of grease buildup and drippage

Inspector notes: Observed at the dish area small bowls, large bowls, large containers and cups stacked wet and put away as cleaned. Discussed with Person in Charge (PIC) to make sure the dishes are airdried before stacking them. PIC removed the dishes at the time of inspection to rewash and air dry them

Inspector notes: Observed a frozen liquid on the piping in the freezer. Discussed with PIC to not store food under the liquid and to have the liquid addressed with fixing/replacing/repairing the equipment. No contamination was observed at time of inspection

Inspector notes: Observed buildup of grease and food debris on handles and the food contact sufaces in the kitchen and also underneath the equipment on the kitchen line. Also observed at clean side drain board of the three compartment sink to be storing dirty dishes. Discussed with PIC the facility shall be cleaned at a frequency to avoid accumulation of food debris, organic matter and dust. Employees started to sweep, clean the handles, and clean the food contact surfaces and the three compartment sink at time of inspection