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Facility: Black Bear Diner
Address: 1435 V St., Merced, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 12.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 6-12-2018: Satisfactory (Total Points: 12.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
6-12-2018 An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159) 2.00 Have a thermometer accurate to within 2°F or 1°C in each hot and cold holding unit. Have a metal probe type thermometer readily available on premises (to all appropriate staff) that is calibrated in accordance with the manufacturer's specifications as necessary to ensure accuracy. Observed the lack of thermometers in the hot holding units. (Alto Shaam) Provide thermometers in all hot and cold holding units if there is not one in the unit. 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
6-12-2018 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. (CDI) Observed food items in the cook line area measured between 44F - 49F. All potential hazardous food items shall be at 41For lower. Items were relocated to the other side of the food prep counter fridge. Do not use fridge unit until it can consistently hold PHF at 41F or lower. 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
6-12-2018 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 dirt, grime, and / or food particle buildup inside the food prep fridge in the cook line area. Clean/sanitize and increase frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis.


Observed dirt, grime, and / or food particle buildup inside the dessert display case in the front. Clean/sanitize and increase frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis.

Observed dirt, grime, and / or food particle buildup on the lid for the ice cream freezer. Clean/sanitize and increase cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis.
0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
6-12-2018 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Observed build up of grease/gunk on the hood system (filters and surrounding area) Clean and increase cleaning frequency to prevent build up.

Observed build up of grease/gunk/food debris on the cooking equipment in the cook line area. Clean/sanitize and increase frequency to prevent build up.

Observed build up of debris/residue on the hand wash sink in the back cook line area and front hand wash sink in the bar/tv area. Clean and increase frequency to prevent build up.
0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
6-12-2018 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 2.00 Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
Observed numerous uncovered food items at the facility. Be sure to cover all food items in the refrigeration units and hot steam table when not under diligent preparation.

Observed the handle of scoops being stored in the spice container making contact with food items. Remove or store in a way to prevent contact.
0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
6-12-2018 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.
Observed the dish washing area with deteriorated grout between floor tiles. Repair/replace

Observed broke tile in the dish washing area. Repair/replace.

Observed broken/damaged floor tiles inside the walk-in freezer. Repair/replace

Observed build up of grease/gunk/food debris on the floor under and in between all the cooking equipment in the back. Clean/sanitize and increase frequency to prevent build up.

Observed the build up of food debris on the floor inside the walk-in fridge and freezer. Clean and increase frequency to prevent build up.

Observed soda syrup on the ground in the back area where the mop sink is located. Clean and increase frequency to prevent build up.
0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS