BLACK BEAR DINER, 395 Leavesley Road, Gilroy, CA 95020 - Restaurant inspection findings and violations

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Business Info

Restaurant: BLACK BEAR DINER
Address: 395 Leavesley Road, Gilroy, CA 95020
Type: Restaurant 26+ Employees
Total inspections: 9
Last inspection: Jul 17, 2013
Score
(the higher the better)
100
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Restaurant representatives - add corrected or new information about BLACK BEAR DINER, 395 Leavesley Road, Gilroy, CA 95020 »


Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Adequate handwash facilities supplied & acc...
  • Demonstration of knowledge food mgr certification
  • Equipment/Utensils - approved installed, clean
  • Garbage and refuse properly disposed facilities
  • Hot and cold water available
  • Permits Available
  • Thermometers provided and accurate
  • Toxic substances properly identified, stored, used...
  • Wiping cloths: properly used and stored
Routine Inspection Jan 14, 2010 91
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Hot and cold water available
  • Plumbing-proper backflow devices
  • Thermometers provided and accurate
  • Toxic substances properly identified, stored, used...
  • Wiping cloths: properly used and stored
Routine Inspection Jul 23, 2010 93
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment, utensils and linens: storage and use
  • Floors, walls & ceilings: built, maintained, and
  • Proper hot and cold holding temperatures
  • Wiping cloths: properly used and stored
Routine Inspection Apr 4, 2011 94
No violation noted during this evaluation. Hazard Assessment Aug 16, 2011 100
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Hot and cold water available
  • Permits Available
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Warewashing facilities: installed, maintained, use...
  • Wiping cloths: properly used and stored
Routine Inspection Mar 1, 2012 91
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Hot and cold water available
  • Inadequate floors, walls, ceilings: built, maintained, clean
  • Proper hot and cold holding temperatures
  • Thermometers provided and accurate
  • Wiping cloths: properly used and stored
Routine Inspection Jan 29, 2013 90
No violation noted during this evaluation. Enforcement Action Jan 29, 2013 100
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Hot and cold water not available
  • Improper hot and cold holding temperatures
  • Permits not available
  • Plumbing unapproved, not installed, not in good repair; improper backflow devices
  • Thermometers missing or inaccurate
  • Warewashing facilities: not installed, maintained, or used
  • Wiping cloths: improperly used and stored
Routine Inspection Jul 10, 2013 92
No violation noted during this evaluation. Ongoing Inspection Jul 17, 2013 100

Violation descriptions and comments

Jan 14, 2010

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All utensils and equipment shall be fully operative and in good repair. (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, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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, 114185.1 114185.3 (d-e))
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
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)

Jul 23, 2010

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
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)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
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, 114185.1 114185.3 (d-e))
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, 114193, 114193.1, 114199, 114201, 114269)

Apr 4, 2011

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
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, 114185.1 114185.3 (d-e))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

Mar 1, 2012

Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (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, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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, 114185.1 114185.3 (d-e))
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))

Jan 29, 2013

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
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)
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. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All utensils and equipment shall be fully operative and in good repair. (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, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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, 114185.1 114185.3 (d-e))
All utensils and equipment shall be fully operative and in good repair. (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, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

HAND WASH SINKS AND SINKS IN MEN'S AND WOMEN'S BATHROOMS MUST HAVE HOT WATER AT 100F.
OBSERVED BOWL USED TO SCOOP BULK SUGAR IN BAKERY.
REPLACE THE STAINED, DETERIORATED CUTTING BOARDS.
OBSERVED DISHWASHER RACKS SOILED WITH GRIME.
REPLACE THE MISSING HOOD VENTS. OBSERVED BOWL USED TO SCOOP BULK SUGAR IN BAKERY.
REPLACE THE STAINED, DETERIORATED CUTTING BOARDS.
OBSERVED DISHWASHER RACKS SOILED WITH GRIME.
REPLACE THE MISSING HOOD VENTS. OBSERVED BOWL USED TO SCOOP BULK SUGAR IN BAKERY.
REPLACE THE STAINED, DETERIORATED CUTTING BOARDS.
OBSERVED DISHWASHER RACKS SOILED WITH GRIME.
REPLACE THE MISSING HOOD VENTS. OBSERVED BOWL USED TO SCOOP BULK SUGAR IN BAKERY.
REPLACE THE STAINED, DETERIORATED CUTTING BOARDS.
OBSERVED DISHWASHER RACKS SOILED WITH GRIME.
REPLACE THE MISSING HOOD VENTS. OBSERVED BOWL USED TO SCOOP BULK SUGAR IN BAKERY.
REPLACE THE STAINED, DETERIORATED CUTTING BOARDS.
OBSERVED DISHWASHER RACKS SOILED WITH GRIME.
REPLACE THE MISSING HOOD VENTS. OBSERVED BOWL USED TO SCOOP BULK SUGAR IN BAKERY.
REPLACE THE STAINED, DETERIORATED CUTTING BOARDS.
OBSERVED DISHWASHER RACKS SOILED WITH GRIME.
REPLACE THE MISSING HOOD VENTS. OBSERVED BOWL USED TO SCOOP BULK SUGAR IN BAKERY.
REPLACE THE STAINED, DETERIORATED CUTTING BOARDS.
OBSERVED DISHWASHER RACKS SOILED WITH GRIME.
REPLACE THE MISSING HOOD VENTS. OBSERVED BOWL USED TO SCOOP BULK SUGAR IN BAKERY.
REPLACE THE STAINED, DETERIORATED CUTTING BOARDS.
OBSERVED DISHWASHER RACKS SOILED WITH GRIME.
REPLACE THE MISSING HOOD VENTS. OBSERVED BOWL USED TO SCOOP BULK SUGAR IN BAKERY.
REPLACE THE STAINED, DETERIORATED CUTTING BOARDS.
OBSERVED DISHWASHER RACKS SOILED WITH GRIME.
REPLACE THE MISSING HOOD VENTS. OBSERVED BOWL USED TO SCOOP BULK SUGAR IN BAKERY.
REPLACE THE STAINED, DETERIORATED CUTTING BOARDS.
OBSERVED DISHWASHER RACKS SOILED WITH GRIME.
REPLACE THE MISSING HOOD VENTS.
OBSERVED HAND WASH SINKS IN BAKERY AND BY OFFICE WITH NO PAPER TOWELS.
OBSERVED RAW EGGS AT COOK LINE HELD AT 74F.
OBSERVED CREAMER HELD OUT OF REFRIGERATOR WHEN REFRIGERATION IS REQUIRED. OBSERVED RAW EGGS AT COOK LINE HELD AT 74F.
OBSERVED CREAMER HELD OUT OF REFRIGERATOR WHEN REFRIGERATION IS REQUIRED. OBSERVED RAW EGGS AT COOK LINE HELD AT 74F.
OBSERVED CREAMER HELD OUT OF REFRIGERATOR WHEN REFRIGERATION IS REQUIRED. OBSERVED RAW EGGS AT COOK LINE HELD AT 74F.
OBSERVED CREAMER HELD OUT OF REFRIGERATOR WHEN REFRIGERATION IS REQUIRED. OBSERVED RAW EGGS AT COOK LINE HELD AT 74F.
OBSERVED CREAMER HELD OUT OF REFRIGERATOR WHEN REFRIGERATION IS REQUIRED. OBSERVED RAW EGGS AT COOK LINE HELD AT 74F.
OBSERVED CREAMER HELD OUT OF REFRIGERATOR WHEN REFRIGERATION IS REQUIRED. OBSERVED RAW EGGS AT COOK LINE HELD AT 74F.
OBSERVED CREAMER HELD OUT OF REFRIGERATOR WHEN REFRIGERATION IS REQUIRED. OBSERVED RAW EGGS AT COOK LINE HELD AT 74F.
OBSERVED CREAMER HELD OUT OF REFRIGERATOR WHEN REFRIGERATION IS REQUIRED. OBSERVED RAW EGGS AT COOK LINE HELD AT 74F.
OBSERVED CREAMER HELD OUT OF REFRIGERATOR WHEN REFRIGERATION IS REQUIRED. OBSERVED RAW EGGS AT COOK LINE HELD AT 74F.
OBSERVED CREAMER HELD OUT OF REFRIGERATOR WHEN REFRIGERATION IS REQUIRED.
OBSERVED SOILED ICE CREAM SCOOP NOT PLACED IN RUNNING WATER.
OBSERVED USED WIPING CLOTHES ON TABLE TOPS.
REPLACE THE MISSING THERMOMETER IN REFRIGERATOR IN COOK LINE.

Jul 10, 2013

All utensils and equipment shall be fully operative and in good repair. (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, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
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, 114185.1 114185.3 (d-e))
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)
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, 114193, 114193.1, 114199, 114201, 114269)
A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)

A STEM PROBING THERMOMETER WAS NOT AVAILABLE.
A VALID DEH PERMIT WAS NOT AVAILABLE FOR DEH REVIEW.
COLD STORAGE AT COOKS LINE EXCEED 41F.
EXHAUST FILTER AT COOK LINE ARE MISSING AND SEVERELY WARN.
FLOOR DRAINS ARE SLOW TO DRAIN.
HOT WATER AT HAND SINK BELOW 100F.
NO SANITIZING SOLUTION FOR IN USE TOWELS, NO TEST STRIPS.

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