The Barn, 5090 Sherrill Road, Sherrill, IA - Restaurant inspection findings and violations

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Business Info

Name: The BARN
Type: Tavern with food preparation
Sub type: Full Service
Address: 5090 Sherrill Road, Sherrill, IA 52073
Owner and phone: JEFF BRIETBACH ENTERPRISES INC.
(563)557-2199

Total inspections: 18
Last inspection: 7/29/2010

Restaurant representatives - add corrected or new information about The Barn, 5090 Sherrill Road, Sherrill, IA »

Inspection findings

Inspection Date

Type

No violation noted during this evaluation. 7/29/2010Mail-In
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Various PHF at 46F. Cooler turned down.
  • Food Source/Handling
    • Food Protection (Thawing procedures not met 3-501.13, p 79)
      Thaw foods under running cold water, corrected on-site.
  • Warewashing
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      Chlorine test kit needed to check concentrations of sanitizer. Required concentration is 50-100 ppm.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Clean ice machine and can opener blade. Single service items/pizza boxes stored on the floor.
  • Other Operations
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
    • Consumer advisory posted (Consumer advisory: menu does not identify foods served raw or undercooked with an asterisk and disclosure of potential risk of consumption in undercooked form 3-603.11(B), pg 95)
      Identify foods that can be ordered raw/undercooked in the menu/place of order with an astrisk by those items.
7/14/2010Routine
No violation noted during this evaluation. 6/20/2009Mail-In
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Prep cold holding table not maintaining 41 degrees or less ; Mail in correction required
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      Handwashing sign required at all handsinks;Corrected on site
  • Facility/Equipment Requirements
    • Food contact surfaces (Cleaning of cooking/baking equip 4-602.12, p 133)
      Microwave needs cleaned
6/11/2009Routine
No violation noted during this evaluation. 6/20/2008Complaint
  • Food Temperature/Time Control
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
      Baked potatoes in oven were at a temperature of 110 degrees F.;Baked potatoes are required to be maintained at 140 or higher or 41 or below.
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Date-mark ready-to-eat potentially hazardous foods, as required; several cooked left-overs were not date-marked.
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
  • Facility/Equipment Requirements
    • Food contact surfaces (Cleaning of cooking/baking equip 4-602.12, p 133)
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Sides of fryers and grill need cleaning; top of pizza oven needs cleaning.
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      Exhaust and filters need additional cleaning.
9/4/2007Routine
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Temperature of foods in refrigerated prep table were 43-45 F. CORRECTED AT THE TIME OF THE INSPECTION, OWNER TURNED THE UNIT DOWN AND WILL CONTACT REFRIGERATION CO. IF NEEDED.
  • Plumbing/Water/Sewage
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      Repair drain for walk-in freezer.
  • Facility/Equipment Requirements
    • Food contact surfaces (Cleaning of cooking/baking equip 4-602.12, p 133)
      Micro wave oven needs additional cleaning.
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Tops of equipment and steam table need additional cleaning.
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      Filters and exhaust hood need additional cleaning.
  • Other Operations
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
      Floors need additional cleaning under equipment.
12/29/2006Routine
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      BAG OF FRY MIX STORED ON FLOOR
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
  • Facility/Equipment Requirements
    • Food contact surfaces (Cleaning of cooking/baking equip 4-602.12, p 133)
      MICROWAVE AND OVEN NEED CLEANING
    • Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
      DO NOT LINE SHELVING WITH ALUMINUM FOIL
  • Other Operations
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
      FLOORS IN KITCHEN NEED ADDITIONAL CLEANING
3/8/2005Routine
No report available.7/29/2004Routine
No report available.3/9/2004Routine
No report available.12/30/2003Routine
No report available.6/12/2003Routine
No report available.11/21/2002Re-Check
No report available.6/19/2002Re-Check
No report available.12/7/2001Routine
No report available.3/14/2001Routine
No report available.7/27/2000(Other)
No report available.7/12/2000Routine

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