Health Inspection Information

The inspection history for the business you selected is displayed below. Each inspection may have zero or more violations. A health inspection report is a "snapshot" of the day and time of the inspection. On any given day, an establishment could have more or fewer violations than noted here. Inspections are based on regulations to eliminate risk factors for illness or injury. Every violation is coded indicating the degree of risk in causing an illness or injury.

  • Critical, Major, or Foodborne Illness Risk Factor Violations: These violations are more likely than other violations to contribute to illness or injury. Inspectors work with operators to make sure that these violations are corrected whenever feasible before they leave the establishment. A re-inspection may be scheduled to verify compliance.
  • Non-Critical, Minor or Good Retail Practice Violations: These violations are not directly related to the cause of illness or injury, but if uncorrected, could negatively affect the operation of the facility, such as maintenance and cleanliness.

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.
Facility Details
Program Food
Facility Name Black Bear Diner
Business Name Black Bear Diner
Address 14100 E Iliff Ave
Aurora, CO 80014-1466
Phone

Inspection Details
04/08/2022 Inspection, Routine
25 - Foodborne Illness Risk Factors
Consumer advisory provided for raw/undercooked food
Inspector Comments: The advertised specials, in particular the salmon benedict served with a poached egg, in the waiting area did not have a consumer advisory. Corrective Action: The inspector educated the person in charge regarding consumer advisory requirements.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: The concentration of wiping cloth solution in the bucket adjacent to the ovens in the food prep area was less than 200 ppm quaternary ammonium.
51 - Good Retail Practices
Plumbing installed; proper backflow devices
Inspector Comments: A wye-shutoff valve was located downstream of the atmospheric vacuum breaker (AVB) located on the facility's mop sink. Corrective Action: The inspector educated the person in charge to install a hose bib AVB downstream of the shut-off valve.
09/29/2021 Inspection, Routine
05 - Foodborne Illness Risk Factors
Procedures for responding to vomiting and diarrheal events
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf): The facility did not have vomit/fecal cleanup instructions available at the time of the inspection. Corrective Action: Vomit/fecal cleanup instructional handout was provided to the manager.
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P): The dish machine in the kitchen did not reach a sanitizer concentration of at least 50ppm chlorine residual. Corrective Action: The three compartment sink was used as a backup and a repair technician was called for repairs during the inspection.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P): Sliced corned beef and turkey stored in the refrigerator by the office was stored above 41°F (50°F). Whipped butter (50°F) was stored at the service area. Corrective Action: All items were moved to the walk-in refrigerator.
39 - Good Retail Practices
Contamination prevented during food preparation, storage & display
Inspector Comments: 6-404.11 Segregation and Location-Distressed Merchandise (Pf): Dented cans of ripe olives, albacore tuna, and fire roasted jalapeņos were stored alongside other wholesome canned food in the dry storage area. Corrective Action: All cans were removed by the manager.
41 - Good Retail Practices
Wiping Cloths; properly used & stored
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C): The sanitizer buckets in the kitchen and the front service area contained a sanitizer concentration of less that 200ppm quaternary ammonium residual.
01/14/2021 Inspection, Routine
16 - Foodborne Illness Risk Factors
Food contact surfaces; cleaned & sanitized
Inspector Comments: Per the manager, the cutting boards on the cook line used for sandwich assembly and other ready-to-eat, TCS foods were washed, rinsed, and sanitized once per day (Priority). Corrective Action: Education was provided about performing a wash, rinse, and sanitize process for cutting boards and utensils every four hours or when contaminated.

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.

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