BARN (THE), 307 W Dean, Burrton, KS - Restaurant inspection findings and violations

Business Info

Name: BARN (THE)
Type: Restaurant
Address: 307 W Dean, Burrton, KS 67020
Phone: 620-463-8056
Total inspections: 4
Last inspection: Jan 06, 2016

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30511A1 - --Five boxes of food are directly on the floor in the walk-in-freezer. KDA_3_60311B - --There is no disclosure on the menu to show which items can or will be served raw or undercooked, although there is an Advisory at the bottom of the menu. COS-posted a temporary sign with the disclosure for the burgers until the new menus are printed. KDA_Defacto - --No butter or baked potatoes left out at room temperature at this visit.	01/06/2016	3	Follow-up	In
KDA_2_40111 - --Open employee beverage glasses are on the food prep counter in the back, beside the pies, and on the wire shelving in the kitchen, above a stack of clean stainless steel bowls. COS - beverages removed KDA_3_30111B - --An employee assembles a wrap (sandwich) with bare hands, and another employee places toppings on a burger with bare hands, upon inspector's arrival. COS - employees immediately donned single use gloves and used these for the remainder of the lunch service. KDA_3_30511A1 - --In the back room, a paper bag of flour, and a cardboard box of potatoes are stored directly on the floor. KDA_3_50114A1 - --Pulled pork, cooked this morning and began cooling at 10:30am per owner, is at 84F at 12:30pm - not cooled to 70F within the first 2 hours. COS - placed in ice bath for rapid cooling KDA_3_50115A - --Pulled pork, cooked this morning, is cooling in the RIC in two heavy, large, deep plastic containers with tight-fitting lids on them. Not a proper cooling method. COS - removed pork to a shallow pan and placed in ice bath KDA_3_50116A2 - --Baked potatoes, removed from the RIC earlier in the day per line cook, on a shelf at the line - 70F. Near steam table on prep table, butter 66.2F. COS by VD KDA_3_60311B - --There is no disclosure on the menu to show which items can or will be served raw or undercooked, although there is an Advisory at the bottom of the menu. KDA_4_20311 - --Two of the stem thermometers they use to check food temperatures, per line chef, are inaccurate by 5-6 degrees each. COS - calibrated in ice slush KDA_4_60111A - --There is a build up of dried on food debris on the counter-mounted can opener blade. COS - set aside for cleaning KDA_4_90111B - --Knives used at the food prep line are being stored in a bucket of quaternary ammonia sanitizer solution, at a concentration of over 500ppm QA. These knives are then wiped on a paper towel and used to cut chicken strips, or wiped on an employee's apron and used to cut a RTE wrap, (without air drying) after cloth-drying. KDA_7_10211 - --A bowl of sanitizer solution is on the prep table at the line, with no label to identify contents. KDA_7_20111B - --A bowl of sanitizer solution is on the prep table next to the steam table, near a plate of butter. COS - moved sani bowl to lower shelf, away from food. A spray bottle of sanitizer solution is hanging on a wire shelf, with the nozzle beside and pointed towards a stack of paper single-service food basket liners, and directly above a stack of clean stainless steel mixing bowls. COS - moved off this rack KDA_7_20411 - --Knives used at the food prep line are being stored in a bucket of quaternary ammonia sanitizer solution, at a concentration of over 500ppm QA. These knives are then wiped on a paper towel and used to cut chicken strips, or wiped on an employee's apron and used to cut a RTE wrap, without air drying. COS - removed knives from sanitizer solution, and obtained clean knives for further use. KDA_8_30411A - --Current license not displayed. KDA_Defacto - --Baked potatoes 165F --Cook - Breaded chicken strips 191F, burger patty 192F --Dish machine=100ppm Cl 3-vat sink=400ppm QA --ST - pork chops 165.2F, cheesy potatoes 138F Under heat line - baked potatoes 165F, French fries 150F --Turbo Air RIC - Loboy at grill - raw chicken 40F MT - artichoke dip 41F, diced tomatoes 40F Turbo Air RIC - salsa 38F Bar - WIC - 28 ambient (beer)	12/16/2015	15	First Operational Inspection After Licenstion	Out
No violation noted during this evaluation.	10/22/2015	0	Licensing	In
KDA_5_40211 - --The 2-compartment food prep sink is directly connected to the sewer system. KDA_5_50117 - --No lids on trash cans in Women's toilet room. KDA_Defacto - --Bar beer cooler - 28F Bar glass dr RIC - 37.4F MT - 36.5F Turbo Air RIC 30.2F Loboy 36.1F Freezer - good --Be sure to check into the need for a Consumer Advisory, for undercooked hamburgers, steaks, etc. --Warewash machine sanitizing=100ppm Cl	10/21/2015	3	Licensing	In

KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
KDA_3_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_50114A1 - Cooling PHF/TCS (Reach 70�°F within the first 2 hours) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 2 hours from 57�°C (135�°F) to 21ºC (70�°F) [must cool from 135�°F to 41�°F in no more than 6 hours total.]
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_3_60311B - Consumer Advisory for Raw or Undercooked Food (Disclosure requirements) - DISCLOSURE shall include: A description of the animal-derived FOODS, such as oysters on the half shell (raw oysters), raw-EGG Caesar salad, and hamburgers (can be cooked to order)- or, Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
KDA_4_20311 - FOOD thermometers (Accuracy) FOOD temperature MEASURING devices that are scaled only IN Celsius or dually scaled IN Celsius and Fahrenheit shall be accurate to ±1�°C IN the intended range of use. FOOD temperature MEASURING devices that are scaled only IN Fahrenheit shall be accurate to ±2�°F IN the intended range of use.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_90111B - Equipment/utensils (Cloth drying) After cleaning and SANITIZING, EQUIPMENT and UTENSILS may not be cloth dried, except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
KDA_5_40211 - Except for floor drains that originate IN refrigerated spaces that are constructed as an integral part of the building, a direct connection may not exist between the SEWAGE system and a drain originating from equipment IN which FOOD is placed.
KDA_5_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.
KDA_7_20411 - Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions).
KDA_8_30411A - Upon issuance of the LICENSE by the REGULATORY AUTHORITY, the LICENSEE shall post the LICENSE in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS.

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BARN (THE), 307 W Dean, Burrton, KS - Restaurant inspection findings and violations

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