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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNTY <br /> rY `p' Greorne5S grows here, Time In: 1.01 pm <br /> Time Out: 1:50 om <br /> Food Program Official Inspection Report <br /> Name of Facility: Black Bear Diner Date: 08/09/2018 <br /> Address: 1703 E Yosemite Ave, MANTECA 95336 <br /> Owner/Operator: CRC INC Telephone: (925)689-3000 <br /> Program Element: 1626-RESTAURANT/BAR 101 +SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) Reinspection on or after: 08/23/2018 <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:The foods in the chef drawer(see in Measured Observations)under the stoves had temperatures above <br /> 50F.These foods will be voluntarily discarded.All cold hold foods shall be kept at 41 F or below. Correct today. <br /> *Use other coolers(41 F) in facility to keep foods at proper temperatures* <br /> The salad dressings and milk in the salad prep table are 51 F.These items were placed in ice bath. Maintain 41 F or below. <br /> 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> chicken--bottom left chef drawer(left unit)--47.00°F meat combo--top left chef drawer(left unit)--54.00°F <br /> shredded cheeses--top left chef drawer(left unit)--53.00°F meat in bag--bottom left chef drawer(left unit)--42.00°F <br /> sausage bottom left chef drawer(left unit)--48.00°F dressings in ice bath--salad prep table--51.00°F <br /> 1 dr True under juicer--41.00°F ham--bottom left chef drawer(left unit)--43.00°F <br /> salad prep table--51.00°F chorizo--top left chef drawer(left unit)--53.00°F <br /> NOTES <br /> This is a re-inspection of the routine on 7-19-18. <br /> Major violation still exists. <br /> A 2nd re-inspection will occur in 2 weeks. <br /> FA0000990 PRO162835 SC333 08/09/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />