BLACK BEAR DINER

Hole noted around the mop sink at the time of inspection. [CA] Seal holes properly.

1. Prep table on the far right of the cook line had PHFs measured between 57-59*F at the time of inspection. 2. Salad prep table had PHFs measured between 63-64*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] All food within prep table was VCD by PIC. Form was provided.

1. Observed Vermin: Documented in the following areas: - Rat droppings noted in the following locations throughout the facility: - Under dish washer - Under soda machine - Under ice machine - Within the dry storage room - Next to the mop sink - Per PIC, the back door of the facility was being replaced/repaired and was open for about 4-hours. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Suzanne L. 4. Notification: The person in charge during inspection, Mike C., has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Hand wash station in the bakery was missing paper towels at the time of inspection. [CA] Hand wash stations must be fully stocked at all times.

Hole noted under the dish washer at the time of inspection. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Cutting knives were being placed in between prep table and stainless steel table; in front of the cook line. [CA] Discontinue placing knives within these areas since they do not get sanitized. Place knives on magnets next to wall. [SA] Knives were taken to the back to be wash, rinse, sanitized.

Keys/phones of employees noted within the kitchen area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ $502.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

Box of tobacco cigarettes noted within the prep area at the time of inspection. [CA] No employee shall use tobacco in the food prep, food contact storage, or food storage areas, use designated area. [COS] Box of tobacco was removed from the prep area.

1. PHFs within walk in were measured between 45-47*F at the time of inspection. Per PIC, they just had a delivery of food to the facility; truck was on site as specialist went into facility. [CA] PHFs shall be held at 41°F or below or at 135°F or above. 2. PHFs within the warmer were measured between 110-115*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Hand wash station within the bakery area is missing paper towels within dispenser. [CA] Hand wash stations must be fully stocked at all times.

1. Wall at the bottom right of the dish washer is coved by a wooden board. Per PIC, they are doing some repairs within that area. [CA] The walls surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Once work is done add FRP back to wall. 2. Heavy grease/food debris noted on the floor behind the cooking equipment. [CA] Regularly clean under cooking equipment to prevent accumulation of debris. 3. The stainless steel walls behind the cook line are starting to come off the walls. [CA] Adhere the stainless steel back on to the wall and ceil any gaps properly.