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Business Info

Restaurant: Black Bear Cafe
Address: 215 Roosevelt Trl, Naples, ME 04055-5438
Phone: (207) 693-4553
Total inspections: 5
Last inspection: Jul 25, 2011

Score
(the higher the better)
90

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Violation descriptions and comments

1: 2-103.11.(I): N: Person in Charge did not ensure that employees are properly sanitizing.
INSPECTOR NOTES: No chlorine residual during rinse cycle of dish machine. COS

1: 2-102.11: C: The person in charge could not demonstrate required knowledge.
INSPECTOR NOTES: PIC needs to take a refresher course in food safety. Please complete within 2 months. Notifiy your inspector when re-certified. It is
recommended that all PIC's complete this.

4: 2-401.11: C: Food employee is eating, drinking, or using any tobacco where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS,
and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can result.
INSPECTOR NOTES: Open beverages found in food prep areas and on food contact surfaces. COS

6: 2-301.14: C: Food employees are not cleaning their hands and exposed portions of their arms as required.
INSPECTOR NOTES: Employees observered returning from break (smoking outside) and resuming work without washing hands. PIC observed putting
cherries on top of cheesecake, licking fingers and continuing food prep. COS. Employees instructed to wash hands.

14: 4-703.11: C: Manual and/or mechanical methods of sanitizing incomplete.
INSPECTOR NOTES: No chlorine residual during rinse cylce. Bleach container empty. COS. Corrected to 100 plus ppm . Have ppm brought down to 50-
100ppm. Staff instructed to wash all tableware and utensils. COS

14: 4-601.11.(A): C: Equipment food-contact surfaces and utensils are not clean.
INSPECTOR NOTES: Slicer in pizza room and the ice machine need cleaning. COS

19: 3-501.16.(A): C: Hot foods not maintained at proper temperature.
INSPECTOR NOTES: Sausage patties in steam unit. COS Discarded.

20: 3-501.16.(B): C: Cold Food not maintained at proper temperature.
INSPECTOR NOTES: Walk-in - all foods temped at 44*F. Pooled eggs not refrigerated during use. COS Discarded. Hard boiled eggs stored above chill
line of prep unit. COS Discarded.

26: 7-102.11: C: Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk
supplies are not clearly and individually identified with the common name of the material.
INSPECTOR NOTES: Spray bottles not labeled. COS

29: 5-102.13: N: Required water sample test have not been completed.
INSPECTOR NOTES: COS.

1: 2-102.11: C: The person in charge could not demonstrate required knowledge.
INSPECTOR NOTES: A food safety class needs to be completed within 1 month. Repeat violation.

23: 3-603.11.(A): C: There is no consumer advisory.
INSPECTOR NOTES: Lunch menu. Repeat violation. Correct today.

36: 6-202.15: N: Outer openings are not protected from the entry of insects or rodents.
INSPECTOR NOTES: Upstairs window is open and not screened. Correct today.

36: 6-501.115: C: There are live animal(s) on the premises.
INSPECTOR NOTES: Mouse droppings found on canned goods and cardboard cereal boxes. Cereal discarded. Canned goods to be cleaned and
sanitized.

36: 6-501.111.(A).(B).(C): N: Insufficient pest control.
INSPECTOR NOTES: Eco Lab has a contract however rodent infestation is still evident. There is evidence that rodents are comming up through holes in
the floor in the storage area. Step up monitoring for rodents as of today.

41: 3-304.12: N: Improper between-use storage of utensils..
INSPECTOR NOTES: Ice cream scoop stored in pooled water. Correct today.

53: 6-201.11: N: Floors, walls, and ceilings are not smooth and easily cleanable.
INSPECTOR NOTES: Upstairs ceiling is not completed. Upstairs floor is not tight fitting and has holes in it. Correct by November 1st.

53: 6-501.11: N: The physical facilities are in disrepair.
INSPECTOR NOTES: Kitchen floor tiles in disrepair. Correct by November 1st.

53: 6-501.15: C: Sinks contaminated by unacceptable use.
INSPECTOR NOTES: 3- bay sink used to fill and discard mop water. Clean out mop sink and begin to use it. Correct today.

54: 6-202.11: N: Lights not shielded.
INSPECTOR NOTES: Upstairs storage area. Correct today.

14: 4-703.11: C: Manual and/or mechanical methods of sanitizing incomplete.
INSPECTOR NOTES: No chlorine residual found in rinse cycle. COS

53: 6-501.11: N: The physical facilities are in disrepair.
INSPECTOR NOTES: Kitchen floor tiles in disrepair.

14: 4-703.11: C: Manual and/or mechanical methods of sanitizing incomplete.
INSPECTOR NOTES: No sanitizer being dispensed during the rinse cycle of the dish machine. Please wash and sanitize all tableware and equipment
prior to use. COS

14: 4-602.11.(A): C: Food contact surfaces are not cleaned between uses.
INSPECTOR NOTES: Slicer in pizza area is not clean. Knife left dirty from last night in kitchen. Pizza slicers were found dirty in the storage containers.
COS

14: 4-602.11.(E): C: Non-potentially hazardous food contact surfaces are not cleaned with proper frequency.
INSPECTOR NOTES: Ice machine has slime and mold in it. COS discontinued use until serviced.

20: 3-501.16.(B): C: Cold Food not maintained at proper temperature.
INSPECTOR NOTES: The foods in the pizza prep unit were all above 41*F. COS discarded.

31: 3-501.15: N: Cooked foods improperly cooled.
INSPECTOR NOTES: Hot foods left in deep containers to cool. Please use a chilling wand or place into shallow containers with no more than 2" of food.
COS

35: 3-302.12: N: Food/ingredients containers not properly labeled.
INSPECTOR NOTES: Foods in the walk-in not labeled or dated.

37: 3-305.11.(A).(B): N: Food not protected from contamination during storage.
INSPECTOR NOTES: Food left uncovered in the walk-in. COS

38: 2-402.11: N: Food Employees not wearing effective hair restraints.
INSPECTOR NOTES:

45: 4-501.11: N: Equipment in disrepair.
INSPECTOR NOTES: The 3 bay sink is leaking.

46: 4-501.116: N: Chemical sanitizer concentration was not accurately determined by using a test kit or other device.
INSPECTOR NOTES: Please make sure to test that the sanitizer level on the dishes following the rinse cycle is between 50-100ppm. COS

17: 3-403.11: C: Food not properly reheated for hot holding.
INSPECTOR NOTES: Foods not reaching 165*F by re-heating in the hot holding unit. Re-heat to 165*F prior to placing into hot holding. COS.

20: 3-501.16.(B): C: Cold Food not maintained at proper temperature.
INSPECTOR NOTES: See temperature chart for details.

31: 4-301.11: N: Insufficient hot holding and/or cold holding equipment.
INSPECTOR NOTES: The bottom of the pizza prep unit is over crowded causing temperature abuse. Because of the location of the pizza area a lot of
back up food items are required. Please install additional refrigeration for back up product. Notify the inspector within 10 days with corrective action.

34: 4-203.11: N: Food temperature measuring device(s) not accurate.
INSPECTOR NOTES: Food thermometer was not accurate and the nut on the back is loose wihich causes it to lose calibration. Please purchase an
accurate food thermometer tomorrow.

37: 3-305.11.(A).(B): N: Food not protected from contamination during storage.
INSPECTOR NOTES: Food stored under bar glasses in the bar reach-in. COS

45: 4-202.11: C: Multiuse food contact surfaces are not properly designed and constructed.
INSPECTOR NOTES: Cloth towels used to store bar glasses on. The surface must be smooth and easily cleanable.

53: 6-501.11: N: The physical facilities are in disrepair.
INSPECTOR NOTES: The kitchen floor is in disrepair and scheduled for replacement in March. Please contact the inspector when replacement floor is
installed.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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