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Black Bear Diner

Permit ID: FD-58335

Permit Type: E & D

6039 W Bell Rd Glendale 85234


*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.

Grade
Priority Violation *
Cutting Edge Participant
D
4
Violation Description
Violation Comments
Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. Staff handling several dirty dishes and equipment at warewashing area and then applying gloves prior to handling clean equipment. Instructed staff to properly wash hands prior to applying gloves. Staff washed hands at time of inspection. Discussed continued training of when to wash procedures with PIC.
Corrected At Time Of Inspection
13
Food separated & protected
Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. Container of raw breaded chicken stacked high above the threshold of container in cold holding pull drawer next to large ready-to-eat cinnamon buns. Instructed manager to move ready-to-eat foods away from raw meats to avoid the potential for cross contamination. Cinnamon rolls were moved at time of inspection.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Large slicer stored as clean had a heavy accumulation of dried meat debris on the surface of blade. Food debris and material build-up inside attachment to metal chopper where not disassembled. Food build-up on blades to two choppers stored as clean. Food build-up on two attachment graters and blades to food processor that were stored as clean. Two large tubs of various utensils stored as clean have food debris build-up and dead moth on bottom of tub in contact with equipment. Discussed proper disassembly of equipment and clean to sight and touch requirements. Equipment placed in warewashing area for cleaning at time of inspection. PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. Chlorine sanitizer at warewashing machine measured at 10 ppm. Staff using discolored chlorine test strips. New test strips obtained, staff having to prime machine to get a change in color for test strips-but still unable to get 50 ppm. Instructed staff and manager to check sanitizer and maintain at 50-100 ppm. Establishment can use quat sanitizer at 200 ppm until warewashing machine is repaired. Manager called company to re-calibrate warewashing machine at time of inspection.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. Internal temperature of hollandaise sauce, refried beans, green chili sauce and cooked sausage in hot holding unit measured at 120 Deg. F. Per cook, food had been re-heated and was hot holding for approximately 1 hour prior to inspection. Discussed hot holding requirements (maintain at 135 Deg. F. or higher). Cook properly re-heated all food at time of inspection.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. The internal temperature of TCS foods in two small cold holding units on sides of grill line and large cold holding unit on left side of grill line measured at 48-71 Deg. F. (sliced tomatoes (56), cut lettuce (58), bag of spinach (51), container of egg french toast mix (71), marinara sauce in individual containers (64), raw eggs in shell (56). Per cook, food in unit over 3 hours prior to inspection. Several TCS foods stored above the threshold of containers in cold holding units as well. Ambient air temperature of units measured at 48-51 Deg. F. Internal temperature of TCS waffle mix with egg measured at 81 Deg. F. Two large plastic containers of waffle mix stored under prep table by waffle maker at room temperature. Discussed cold holding requirements for TCS foods with PIC (maintain at 41 Deg. F. or less). PIC will use time as a control for all TSC foods and discard at 4 hours at time of inspection.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. Top section of cold holding unit on food prep line and two smaller cold holding units on sides of grill line are not maintaining TCS foods at 41 Deg. F. or less. Ambient air temperature of large cold holding unit on right side of grill line and not in use measured at 65 Deg. F. Per cook and PIC, unit is used on Fridays and on weekends. Repair all cold holding units to maintain all TCS foods at 41 Deg. F. or less prior to re-inspection 9/25.
Correct Prior To Reinspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable. Broken and missing pieces to door handles to cold holding units on grill line, missing pieces to black attachment and missing wing nut screws to chopper. Repair or replace equipment to maintain smooth and easily cleanable.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions. Clean the following areas and maintain in good sanitary condition: Recommend power washing and deep cleaning of all equipment, floors, walls and floor drains. Heavy, excessive food debris build-up on floor under large cold holding units and grill, fryers on food prep line. Food and material growth in floor drains. Heavy grease and food debris build-up on sides of fryers. Gaskets to reach-in drawers have food build-up on the surface. Heavy food build-up on bottom shelf of hot holding units. Food debris and black build-up on wall behind warewashing area and on warewashing machine. Heavy food debris build-up on shelving units in walk-in cooler. Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability. Large missing floor tile and several broken floor tiles with missing pieces on grill line where heavy accumulation of food and liquid build-up. Instructed PIC to check kitchen for missing and broken floor tiles. Repair floor tiles to maintain smooth and easily cleanable.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a D Grade and had 4 Priority, 2 Priority Foundation and 4 Core violations on this inspection. A pattern of non-compliance is developing for PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding which has been noted during this inspection (2nd consecutive repeat). An Active Managerial Control Intervention Visit was offered to the PIC. The PIC declined at time of inspection. Failure to correct repeat violations may result in legal action. A pattern of non-compliance for PRIORITY VIOLATION-2-301.14, P: When to Wash has been noted during this inspection (3rd consecutive repeat). PIC scheduled time for manager. The manager will attend the Department’s Active Managerial Control Class on Tuesday, October 16th from 1:00 PM to 3:00 PM at 1645 E Roosevelt St., Phoenix, AZ 85006. Due to the violations of this inspection report, legal action may result. Re-Inspection 9/25/18.


Definitions

Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.

e.g. - Food employees do not properly wash hands when required

Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.

e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)

Core violation is a minor violation that relates to general maintenance and sanitation.

e.g. -No sign reminding employees to wash hands

Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.

The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.


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