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Environmental Health Department <br />Facility Name and Address: Black Bear Diner, 2351 Toste Rd, TRACY 95377 <br />Food Program Official Inspection Report <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: The ceiling in the dish pit has mold and mildew build-up. Clean the ceiling today. <br />There are several areas of the facility that have broken, loose, or missing floor tiles and missing grout. Replace missing and <br />broken floor tiles and re-grout where needed. Correct by next routine inspection. <br />CALCODE DESCRIPTION: The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor <br />surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br />cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original <br />unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), <br />114266, 114268, 114268.1, 114271, 114272) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 100 170 <br /> 140 <br />Nestor Valera April 30, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />ham steak -- 41.00º F blue cheese -- 39.00º F <br />2 comp prep sink -- 160.00º F 2 door Randell -- 50.00º F -- ** <br />wait staff station hand sink -- 150.00º F mashed potatoes -- 161.00º F <br />burger -- 167.00º F shredded cheese -- 41.00º F <br />employee restroom hand sink -- 120.00º F hard boiled egg -- 40.00º F <br />walk-in cooler -- 35.00º F raw sausage patty -- 36.00º F <br />sausage link -- 138.00º F gravy -- 171.00º F <br />2 door Atosa prep at wait staff station -- 35.00º F sliced cheese -- 41.00º F <br />3 door Turbo Air prep -- 36.00º F refried beans -- 147.00º F <br />au jous -- 198.00º F 2 door Atosa -- 41.00º F <br />2 door True dessert - left (pies) -- 41.00º F 1 door Atosa prep -- 41.00º F <br />restroom hand sinks -- 120.00º F 2 door True at back counter -- 48.00º F -- * <br />chicken breast at Alto Sham -- 131.00º F -- *1 door Atosa prep -- 37.00º F <br />1 door California Cooking -- 41.00º F soup -- 176.00º F <br />sour cream at 2 door True -- 49.00º F -- *liquid egg -- 38.00º F <br />breakfast meat mix -- 40.00º F 2 door True dessert - right (pastries) -- 37.00º F <br />1 door True -- 40.00º F ranch dressing -- 40.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 3 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0003060 PR0161162 SC001 01/11/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD