Red Barn Resort & Campground, 2609 Main St, Lansing, IA 52151 - inspection findings and violations

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Business Info

Name: RED BARN RESORT & CAMPGROUND
Address: 2609 Main St, Lansing, IA 52151
Phone: 563-538-4956
Total inspections: 3
Last inspection: 08/19/2014
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Inspection findings

Inspection date

Type
  • Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
    Observation:There is no thermometer in glass-door refrigerator in storeroom.
 08/19/2014Routine
  • Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
    Observation:The digital thermometer purchased recently is not working, may have water damage.
 05/06/2014Physical Recheck
  • Test kit provided and used to measure sanitizing solution concentration
    Observation:There are no test papers to monitor chlorine sanitizer used in the dishwashing machine, which shall be 50-100 ppm, and quaternary ammonium used in the bar sinks, which shall be 200-400 ppm.
  • Cleanability of floors, walls, and ceilings
    Observation:The mop sink is not caulked to the floor and walls, and the walls around the sink are not smooth, nonporous, and easily cleanable.
  • Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
    Observation:The sanitizer concentration in the third kitchen sink was low - not enough sanitizer tablets were added to the water. There is no detectable level of sanitizer in the dishwashing machine - the bottle was replaced and the line was primed, but there is still no detectable sanitizer.
  • A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
    Observation:There is no digital thin-stemmed thermometer with small-diameter probe for monitoring temperatures of thin foods.
  • In-use utensils, between-use storage
    Observation:There is no running water dipper well for the hand-scooped ice cream station.
  • Prohibited storage areas for clean equipment and utensils
    Observation:Observed liquor bottles with unprotected toppers stored in the speed rail at the bar sinks.
  • Backflow protection
    air gap, device standard, when required
  • Hand drying provided
    Observation:There are no paper towels at the bar handsink.
 04/18/2014Pre Opening

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