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SA N'J O h Q U 1 N Environmental Health Department <br /> ._ COUNTY 1/�1 <br /> ._ <br /> Time : 1:27p <br /> ^'•ti7F Opt�� Greotness grows here. <br /> Timee OOutut: 2:00 am <br /> Food Program Official Inspection Report <br /> Name of Facility: Black Bear Diner Date: 08/23/2018 <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) <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 air temp of the salad prep was 53F.All salad dressings are on an ice bath and below 41 F.The salad <br /> prep table is being replaced on Monday,August 27. The bottom cabinet is empty at this time. <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 /> bottom left drawer--38.00°F ham--bottom right drawer--40.00°F <br /> mozarella cheese- top right drawer--32.00°F chorizo--top left drawer--34.00°F <br /> cheddar cheese--top right drawer--38.00°F sausage patty--top left drawer--34.00°F <br /> chorizo--top right drawer--38.00°F ham--bottom left drawer--30.00°F <br /> salad prep table--53.00°F thousand island--salad prep--39.00°F <br /> NOTES <br /> This is the 2nd re-inspection of the routine inspection. <br /> Violations corrected. <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 /> t*. <br /> Received by: Name and Title: Olga Trujillo, manager <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0000990 PRO162835 SC333 08/23/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 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 />