COPPER BARN

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Inspection history

1. Mar 17, 2026

   ✓

2. Dec 11, 2025

   ✓

3. Nov 17, 2025

   ✕
   2 violations

   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.

4. Apr 16, 2025

   ✓

5. Mar 24, 2025

   ✕
   2 violations

   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

6. Dec 3, 2024

   ✓

7. Mar 25, 2024

   ✓

8. Nov 3, 2023

   ✓

9. Mar 29, 2023

   ✓

10. Oct 14, 2022

    ✓
    1 violation

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

11. Mar 15, 2022

    ✓

12. Dec 28, 2021

    ✓

13. Nov 1, 2021

    ✕
    2 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

14. Aug 4, 2020

    ✓
    1 violation

    • In use food dispensing utensils improperly stored

15. Nov 21, 2019

    ✓

16. Nov 9, 2018

    ✓

17. Sep 28, 2018

    ✓

18. Aug 29, 2018

    ✕
    3 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.