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Facility: Black Bear Diner
Address: 955 W Pacheco Blvd, Los Banos, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 6.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 12-10-2018: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
12-10-2018 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 2.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. Observed the temperature of the gravy in the hot holding unit in the back food prep area measured at 132F. Gravy was reheated and placed back in hot holding unit. Hot holding unit was not set to correct temperature. Corrected during inspection. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
12-10-2018 Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 11485, 114185.1, 11485.2, 114185.3) 2.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions.
Observed multi-use wiping cloths being reused and not being stored in sanitizer solution. Store all wiping cloths in sanitizer solution if using more than once to prevent the spreading of bacteria. Sanitizer solution was added to the bucket and towels were placed in the bucket during inspection. Corrected during inspection. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
12-10-2018 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 2.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
Observed the build up of debris inside microwaves, and on the cooking equipment in the cook line area. Clean and increase frequency to prevent build up.

Observed the condenser inside the walk-in freezer may be leaking causing an ice build up inside the unit. Repair so there is no longer a leak.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 10-12-2017: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
10-12-2017 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 2.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
1) 1-DOOR TURBO AIR PREP REFRIGERATOR IN THE SERVER STATION NEXT TO THE EXTRA DINING AREA: Cracked black gasket/seal around the door. Replace. (Do not use tape to repair)

2) EXHAUST HOOD ABOVE THE DOUBLE OVENS: Dark dust accumulation on the filters. Clean.

3) FOOD PREPARATION AREA NEAR THE LARGE MIXER: Food debris accumulation on the floor under equipment (tables, cooking equipment, sink, etc.). Clean.

4) (3) OSTER MICROWAVES: Microwaves rated for household use / not marked as rated for commercial use. Replace all non-commercially rated equipment. All new and replacement food-related and utensil-related equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program / approved for commercial use.

5) (4) TOASTERS (BLACK & DECKER, KRUPS, PROCTOR SILEX): Microwaves rated for household use / not marked as rated for commercial use. Replace all non-commercially rated equipment. All new and replacement food-related and utensil-related equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program / approved for commercial use.

6) FLOOR UNDER THE COOKLINE: Food debris accumulation. Clean.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
10-12-2017 The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 2.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
1) COOKLINE AREA: Missing grout between tiles near the (2) floor drains. Repair.

2) DISHWASHING AREA: Missing grout between tiles. Repair.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
10-12-2017 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 2.00 All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. 1) 3-COMPARTMENT SINK: Repair the leaking drain pipe.

2) 3-COMPARTMENT SINK: Replace the (3) missing sink drain plugs so employees can properly wash, rinse, and sanitize dishes.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS