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SAN <br /> J O A Q U I t , Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: Black Bear Diner, 2351 Toste Rd, TRACY 95377 <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:The most recent health inspection report is not available. Maintain a copy of the most recent health <br /> inspection report on site and accessible. Correct with today's e-mailed report. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c)Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities, shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Nestor Valera Expiration Date:April 20,2024 <br /> Warewash Chlorine(Cl): 0 ppm Heat: °F Water/Hot Water Ware Sink Temp: 165°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 160°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> steaks-low boy--50.00°F--***discarded 2 comp prep--165.00°F <br /> breakfast meat blend-low boy--41.00°F cucumbers at 2 door CCK--49.00°F-- <br /> sliced cheese at right 3 door prep--50.00°F ***discarded mashed potatoes-right Alto Sham--145.00°F <br /> 1 door CA Cooking--45.00°F--* sausage patty--41.00°F <br /> restroom hand sinks--100.00°F blue cheese at salad prep- 40.00°F <br /> burger-cooked--165.00°F liquid egg-left 3 door prep 43.00°F <br /> gravy--164.00°F chicken-left alto Sham--126.00°F--***just cooked 30 minutes <br /> ago per employee-reheated to 165F. Maintain at 135F or above. <br /> soup--175.00°F sliced cheese-left 3 door prep--62.00°F--***discarded <br /> 2 door dessert True--41.00°F 1 door Atosa salad prep--38.00°F <br /> sliced cheese-left 3 door prep--46.00°F--* au jous--136.00°F <br /> walk-in cooler--40.00°F 3 door prep-left unit--41.00°F <br /> scrambled aggs--167.00°F 2 door CCK at wait station--49.00°F-- <br /> refried beans-hot hold--165.00°F mashed potatoes-hot hold--153.00°F <br /> beans-right Alto Sham--144.00°F tri-tip-left Alto Sham--114.00°F--*** <br /> 2 door True--32.00°F prime rib--37.00°F <br /> ham steak-low boy--44.00°F--* salad dressing and horseradish in 1 door CA Cooking--49.00°F- <br /> -*47-49F range-moved to walk-in cooler <br /> burger patties-low boy--44.00°F--* 3 door prep-right unit--42.00°F-- <br /> juice in 2 door CCK--47.00°F-- <br /> NOTES <br /> wiping cloth buckets 200 ppm Quat <br /> FA0003060 PRO161162 SCO01 05/07/2019 <br /> EHD 16-23 Rev.06/30/15 Page 3 of 4 Food Program OIR <br /> 1868 E. Hazelton Avenue Stockton, California 95205 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />