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Barley's, 114 W. Broadway, Council Bluffs, IA - Restaurant inspection findings and violations

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Restaurant: BARLEY'S
Type: Tavern with food preparation
Sub type: Full Service
Address: 114 W. Broadway, Council Bluffs, IA 51503
Owner and phone: REPETITIONS, INC
(712)325-4125
Total inspections: 19
Last inspection: 4/13/2010

Restaurant representatives - add corrected or new information about Barley's, 114 W. Broadway, Council Bluffs, IA »

Inspection findings

Inspection Date

Type
  • Personnel
    • Proper handwashing (Where to wash 2-301.15, p 42)
  • Plumbing/Water/Sewage
    • Adequate sewage/waste disposal (Sewage conveying/disposal system not approved by law 5-402.13, 5-403.11, p 157 IC137F.13 )
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
    • Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
 4/13/2010Routine
No violation noted during this evaluation. 9/25/2009Other (Explain In Notes)
  • Facility/Equipment Requirements
    • Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
    • Ventilation (Ventilation/hoods/devices/systems inadequate 4-301.14, p 119, 6-304.11, p 174)
 3/25/2009Re-Check
  • Facility/Equipment Requirements
    • Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
  • Other Operations
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
 3/16/2009Complaint
  • Personnel
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
  • Food Source/Handling
    • Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces, characteristics 4-101.11, p 101)
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
  • Other Operations
    • Adequate pest control (Inadequate or improper pest control 6-501.111(C), p 178)
    • Inside physical facilities designed/maintained (Designated area for employees to eat and drink 6-403.11, p 175)
 1/14/2009Routine
  • Warewashing
    • Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
      Test strips for chemical sanitizer not available.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food-contact surfaces, designed, maintained 4-202.11, p 105)
      Reach-in coolers interiors are not smooth and easily cleanable.
    • Walls, floors, ceiling, lighting (Toilet rooms: not enclosed, no self-closing doors 6-202.14, p 170)
      Men's restoom by kitchen does not have a self-closing door.
 5/27/2008Routine
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Pepsi cooler used for salad bar ambient temperature 60 degrees F. Potato salad 50 degrees F, egg salad 51 degrees, cottage cheese 51 degrees F, pasta salad 51 degrees F. Phfs voluntarily destroyed. Repair is on the way.
  • Personnel
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      Employee drank out of open cup. Went back to food preparation. Did not wash hands. Corrected.
  • Warewashing
    • Adequate warewashing facilities (Test kit requirement not met 4-501.116, p 128)
      Chemical test stips not provided.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
      Paper towels at bar not provided.
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      3-vat sink leaking.
  • Facility/Equipment Requirements
    • Equipment adequate to maintain temperature (Cold & hot holding equip, inadequate in number & design 4-301.11, p 117)
    • Food contact surfaces (Food-contact surfaces, designed, maintained 4-202.11, p 105)
      Chipped plates at salad bar. Corrected - removed
    • Non-food contact surfaces (Nonfood-contact surfaces exposed to food: cleanable, nonabsorbent 4-101.19, p 104)
 5/9/2008Complaint
  • Warewashing
    • Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
  • Plumbing/Water/Sewage
    • Handwashing facilities provided (Handsink provided/located 5-203.11, p 150, 5-204.11, p 151)
 7/18/2007Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
  • Warewashing
    • Mechanical washing/sanitizing (Chemical sanitization (concentration): temp/pH/hardness 4-501.114, p 127)
  • Plumbing/Water/Sewage
    • Handwashing facilities provided (Handsink provided/located 5-203.11, p 150, 5-204.11, p 151)
    • Accessible/soap & towels provided (Warewashing sink used for handwashing 4-501.16(A), p 124)
  • Facility/Equipment Requirements
    • Equipment adequate to maintain temperature (Cold & hot holding equip, inadequate in number & design 4-301.11, p 117)
    • Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
    • Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
  • Other Operations
    • Consumer advisory posted (Consumer advisory: for raw or under-cooked animal foods not posted 3-603.11(A), pg 95)
    • Premise maintained (outside & inside) (Wiping cloths, air-drying locations 4-901.12, p 140)
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
    • Security Plan (Security plan in place )
 7/2/2007Routine
No violation noted during this evaluation. 6/23/2006Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Reach in cooler
  • Food Source/Handling
    • Approved Source/Sound Condition (Sound condition: disposition of ready-to-eat foods 3-501.18, p 85)
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Shelving and bottom off reach-in coolers in kitchen.
 6/22/2006Routine
No violation noted during this evaluation. 2/1/2006Re-Check
No violation noted during this evaluation. 1/18/2006Routine
  • Food Source/Handling
    • Food Protection (Misc. sources of contamination 3-307.11, p 72)
      RAW MEAT PRODUCTS (SHELLED EGGS) STORED OVER READY TO EAT PRODUCTS (LETTICE, CHEESE).
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
  • Facility/Equipment Requirements
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
 6/6/2005Routine
No violation noted during this evaluation. 1/31/2005Other (Explain In Notes)
No violation noted during this evaluation. 1/24/2005Routine
No report available.7/22/2004Routine
No report available.11/25/2003Routine
No report available.8/16/2001Routine



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