Inspection Report

Business Name
Black Bear Diner

Business Address
980 N DYSART RD GOODYEAR AZ 85338

Permit Number
FD-58337

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/16/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 8

Repeat Violation

Description: Hands Clean and Properly Washed

Comments:

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

Violation #: 18

Description: Proper Cooking Time and Temperatures

Comments:

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

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation violations on this inspection.
County legal action may result from this inspection.
Inspection report emailed.

Establishment has completed a remodel without a permit. A walk-in has been installed in the kitchen behind the office. Legal action may result. Establishment has also disclosed plans to remove two other walk-in coolers and move the grill line to a different place in the kitchen. Establishment must apply for a remodel permit as soon as possible. Please submit a remodel application and pay the permitting fee within 5 days.

A pattern of non-compliance is developing for Priority violation # [6],[2-301.14], which has been noted during this inspection. An Active Managerial Control intervention plan visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)

If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

Award: Not Participating,Signer: Catherine Wells

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.