Black Bear Inn

Year by year

Inspections

1. Feb 18, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of the red microwave in the Bar area are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Ham, Turkey and Pork being cold held in the bottom two door prep cooler are not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in the men's restroom.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Not serious Good Retail Practice Corrected on site

     STORAGE - FOOD ON FLOOR

     Chicken wings in a box stored on the floor in the walk-in cooler.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Nacho cheese 123 F in the Ortega cheese warmer being hot held at 123 degrees F for less than 3 hours.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - INACCURATE INDICATING

     Thermometer in the Continental upright cooler is inaccurate by greater than +/- 3 degrees.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.12

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for holding bacon on the stove below 135 F.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

2. Feb 27, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

3. Feb 19, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of the interior of the microwave in the kitchen are soiled and unclean. 2. Trash cans in the kitchen are dirty, and in need of cleaning. 3. Breading station, cheese dispenser is dirty.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Noodles 45 F Cooling in plastic pan with the lid on in the Continental cooler for 1 hour, cooling improperly.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in the kitchen by the dish machine is not accessible, blocked with dishes.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Sauerkraut 44 F, Hydrated Cole Slaw 44 F, Minced Garlic 48 F in Continental cooler with air temp of 45 F, food items being cold held at above 41 degrees F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

4. Jan 3, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Filter hoods on the hood are dirty, and greasy, and are in need of cleaning.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for Chlorine ] in both low energy dish machine in the kitchen and in the Bar area are at 0 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Nacho cheese in Ortega cheese warmer being hot held at 120 degrees F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

5. Aug 9, 2022 Re-Inspection · No Reinspection Required

   No violations cited.

6. Jun 15, 2022 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The bar dish machine is not working properly. Pump doesn't appear to be working to feed sanitizer to the machine. Chlorine measuring 0 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer. Use kitchen machine until repaired.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the chlorine sanitizer is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     1. Cheese in Gehl cheese dispenser is being held at room temperature when unit is not on. Packaging states to keep unused portion refrigerated if not hot held. 2. Keg walk in air temperature is measuring 60 degrees F.

     Correction: Maintain cold TCS foods at or below 41 degrees F or at or above 135 degrees F.

     Code WFC 3-501.16

7. Aug 20, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

8. Jun 25, 2019 Routine Inspection · Reinspection Required

   No violations cited.

9. Jul 25, 2018 Re-Inspection · No Reinspection Required

   No violations cited.

10. Jun 29, 2018 Routine Inspection · Reinspection Required

    No violations cited.

11. Jul 5, 2017 Re-Inspection · No Reinspection Required

    No violations cited.

12. Jun 27, 2017 Routine Inspection · Reinspection Required

    No violations cited.

13. May 16, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

14. May 18, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

15. Jun 30, 2014 Re-Inspection · Reinspection Required

    No violations cited.

16. Jun 24, 2014 Routine Inspection · Reinspection Required

    No violations cited.

17. Aug 27, 2012 Routine Inspection · No Reinspection Required

    No violations cited.