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Business Info

Restaurant: Clausing Barn Restaurant
Address: Old World Wisconsin, Eagle, WI 53119
Phone: (262) 594-6320
Total inspections: 4
Last inspection: Jul 22, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

Ex. Inside of ice machine, clean utensil surfaces, etc.
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Back screen door has gaps on side and top-repair
**Critical Violation 36 A**. WFC 6-202.15 Openings to the outside not protected against the entrance of insects and rodents. Openings to the
outside shall be protected against the entrance of insects and rodents by tight-fitting and self-closing doors, closed windows, screening,
controlled air currents, or other means. Screening materials may not be less than 16 mesh to the inch.
Back storage area has open rice package, storage areas keep organized
Violation 37 E: 3-305.11 Food Storage.
(A) Except as specified in ¶¶ (B) and (C), FOOD shall be protected from contamination by
storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in PACKAGES and working containers may be stored less than 15 cm (6 inches)
above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles
or cans, and milk containers in plastic crates may be stored on a floor that is clean and not
exposed to floor moisture
Prep cooler is leaking water, repair unit.
Small grill unit must be cleanable.
**Critical Violation 45 L**: 4-202.11 Food-Contact Surfaces.C
(A) Multiuse FOOD-CONTACT SURFACES shall be:
(1) SMOOTH;
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;
(3) Free of sharp internal angles, corners, and crevices;
(4) Finished to have SMOOTH welds and joints; and
(5) Except as specified in ¶ (B), accessible for cleaning and inspection by one of the
following methods:
(a) Without being disassembled,
(b) By disassembling without the use of tools, or
(c) By easy disassembling with the use of handheld tools commonly available to
maintenance and cleaning personnel such as screwdrivers, pliers, open-end
wrenches, and Allen wrenches.
(B) Subparagraph (A)(5) does not apply to cooking oil storage tanks, distribution lines for
cooking oils, or BEVERAGE syrup lines or tubes.
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
Ex. Storage surfaces and bins, outside of equipment, upstairs hall area, etc.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Walls, floors and ceilings, clean as needed and keep in good repair.
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.

Machine-hot water rinse-166f at plate final rinse
4 compt sink-Quat sanitizer
Handwash
Food prep part of 4 compt sink

Temperatures-
Bakery cooler 41f
prep cooler 39f
hot hold-brats 170f
taco meat-heating 160f
Traulsen-kitchen 39f, freezer 0f
Traulsen 2 door-37f
Walkin freezer -0f
beer cooler 35f
Produce walkin cooler 38f
Burger off grill 170f
Condiments on ice 40f
Service counter-True cooler 26f
coke cooler 27f
soup/chili 158f
Discussed risk factors and de cluttering of kitchen

Follow up of inspection
1. The back door is being kept closed. The screen door is scheduled to be repaired this week.
2. The prep cooler has been temporarily repaired and is not leaking at this time.
3. Bags in storage are being protected continue to monitor.
4. Some of the cleaning has been done.
Continue to correct violations and monitor food handling.

Violation 45 R: 4-301.16 Food Preparation Sinks.
• Food preparation sink needs to be air gapped.
(A) Except as specified in ¶ (B), in NEW FOOD ESTABLISHMENTS and at the time of change in OPERATOR of an EXISTING FOOD ESTABLISHMENT that has
FOOD items that require washing or thawing a separate sink for FOOD PREPARATION that meets the requirements specified in §§ 4-205.11, 5-202.13
and 5-402.11 shall be provided.
(B) EXISTING FOOD ESTABLISHMENTS needing a sink to PREPARE, wash or thaw FOOD as specified in § 3-302.15 and ¶ 3-501.13(B), may use a SANITIZING
compartment of a WAREWASH sink provided the following conditions are met:
(1) The installation of a separate FOOD PREPARATION sink would not be possible
because adequate space is not available;
(2) The SANITIZER sink compartment is discharged via air gap as specified in §
5-402.11;
(3) APPROVAL is obtained from the REGULATORY AUTHORITY to use the SANITIZER sink
compartment for FOOD PREPARATION; and
(4) Cleaned and SANITIZED as specified in 4-501.16(B).
NOTE: When a FOOD PREPARATION compartment is an integral part of a multi-compartment scullery sink, a suitable insert or UTENSIL shall be used
in the FOOD PREPARATION sink compartment to prevent cross contamination from adjacent compartments. A suitable insert or UTENSIL is one that
terminates above the rim of the compartment preventing contamination caused by overflow from adjacent sink compartments.


Violation 53 F: 6-201.11 Floors, Walls, and Ceilings.
• Floor in “bakery” area needs to be resealed.
Except as specified under § 6-201.14, the floors, floor coverings, walls, wall coverings, and
ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE, except that antislip floor coverings or
applications may be used for safety reasons.
Violation 53 H: 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed.
• Floor in bakery area needs a coved base.
(A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used
for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1
mm (one thirty-second inch).
(B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and
the floor and wall junctures shall be
coved and SEALED.

4-compartment sink (NSU), pre-wash sink is hand wash sink + High temperature dish machine 173f final plate temperature + separate food prep
sink
Temperatures recorded during inspection:
3-door cooler: 40f
Walk-in cooler: 0f
Walk-in cooler: 34f, 36f
Cooler/freezer: 38f/14f
Prep cooler: 36f
2-door cooler: 38f
Coca cola cooler: 36f
True cooler: 36f
* Consumer advisory available on menu.
* Gloves available for handling ready-to-eat foods.
* Be sure a final cleaning and sanitizing is done before engaging in food preparation.
* Be sure all other approvals are given before opening to the public.
- License and pre-license fees paid for in office with check # 005129 in the amount of $750.00.

A follow-up inspection was conducted since the establishment was closed due to a tornado. Power had been lost for 12 hours and all
potentially hazarous food was disposed of.
The following temperatures were taken:
walk in freezer: 0 f walk in coolers: 36 f & 33 f Traulsen reach in freezer: 12 f Traulsen reach in coolers: 32 f & 33
f grill prep cooler: 36 f Coke coolers: 32 f & 37 f ice cream freezer: 9 f

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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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1. Wisconsin small cities
2. Wisconsin smaller cities
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4. Waukesha County, WI Restaurants