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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: Black Bear Diner, 1703 E Yosemite Ave, MANTECA 95336 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Luis Arizaga Expiration Date:January 28,2020 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hand sink--mens rr--100.00°F tomato soup--hh--173.00°F <br /> 2 dr salad prep--46.00°F--dressings on ice bath inside 1 dr True--under beer--41.00°F <br /> cut melons--bakery rm/cooler--53.00°F--melons were cut at ham--chef drawer left--60.00°F--rechecked after ice bath 56F <br /> 9:45am per manager.shall be used within 4 hrs or discarded <br /> 2 dr Cal Cooking--41.00°F blue cheese--2 dr salad prep--48.00°F--in ice bath <br /> chorizo--chef drawer left--60.00°F--put on ice bath, rechecked 1 dr True--under juicer--49.00°F--unit was cleaned this <br /> at 52F.use or discard by 2pm morning and dial was accidentally set to high temp per manager <br /> hand sink--by prep sink--100.00°F egg batter--prep table right--41.00°F <br /> turkey--prep table right--41.00°F 1 dr True--under waffle maker--41.00°F <br /> tomatoes--prep table right--40.00°F meat combo--chef drawer right--54.00°F--manager put on ice <br /> bath after taking this temp.was prepped around 10am;shall be <br /> used by 2:00pm or discarded. <br /> meat combo--chef drawer right--54.00°F--put into ice bath and walk in--41.00°F <br /> moved to the left prep table. <br /> 1 dr cooler--cook line--45.00°F mop--120.00°F <br /> 2 dr prep--left cook line--41.00°F ranch--2 dr salad prep--47.00°F--in ice bath <br /> shredded cheddar--chef drawer right--70.00°F--shall be used prep sink--120.00°F <br /> or discarded by 2pm. <br /> ham--prep tabl--41.00°F 1 dr True prep--41.00°F <br /> NOTES <br /> Quat buckets at 300ppm.Test strips available. <br /> Major violations observed. Re-inspection needed in 2 weeks. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> �& <br /> Received by: Name and Title: Olga Trujillo, manager <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0000990 PRO162835 SCO01 07/19/2018 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 2 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 />