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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 1102 am <br /> Time Out: 12:53 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: Black Bear Diner Date: 05/07/2019 <br /> Address: 2351 Toste Rd, TRACY 95377 <br /> Owner/Operator: CRC INC Telephone: (925)689-3000 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 05/21/2019 <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:MAJOR: Some food items are 50F or above. See list of foods and their temperatures in the overall <br /> inspection notes and comments section. Cold food shall be maintained at 41 F or below. Correct today. <br /> Corrected on site:food items 50F or above were discarded. <br /> MINOR: Several refrigeration units and cold food items are 42-49F. See list of foods and their temperatures in the overall <br /> inspection notes and comments section. Maintain cold food and refrigeration at 41 F or below. Correct today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #10 Cooking Time and Temperatures MAJOR <br /> OBSERVATIONS:MAJOR:Tri-tip in the AltoSham is 114F. Food shall be thoroughly cooked prior to hot hold (no partial <br /> cooking). Cook to proper temperature. <br /> CALCODE DESCRIPTION:Comminuted meat,raw eggs,or any food containing comminuted meat or raw eggs,shall be heated to 155#F <br /> for 15 seconds. Single pieces of meat and eggs for immediate service shall be heated to 145#F for 15 seconds. Poultry, comminuted <br /> poultry,stuffed fish/meat/poultry shall be heated to 165#F. Other temperature requirements may apply. (114004, 114008, 114010) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:The dish machine is not dispensing any detectable sanitizer at the final rinse. Ran machine twice 0 ppm <br /> Cl/0 ppm Cl. Sanitizer bucket was changed out and the sanitizer line was primed. Ran machine a few times. <br /> Corrected on site to 50 ppm Cl <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> FA0003060 PRO161162 SCO01 05/07/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 4 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />