Facility:
BARREL HOUSE THE
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Violations for last two inspections (if any), click on each violation for a
description on how that violation impacts public health:
Inspection Date: 4/21/2025
Total Score:86
Critical Violations
| 5 points: COOLING OF POTENTIALLY HAZARDOUS FOOD |
| Lettuce chicken strawberries shredded carrots and sliced lemons noted not being adequately cooled to prevent the growth of harmful bacteria. These items were stored in an upright cooler that was found to be at 52 degrees F. Potentially hazardous foods were discarded during inspection. |
| 4 points: SANITIZATION OF EQUIP. AND UTENSILS |
| The temperature of the rinse cycle of the heat sanitizing dish machine noted not adequate to achieve final sanitization. Initially observed sanitizer temperatures at 138 degrees F. Water heater booster breaker tripped sanitizing temperatures verifified to be 162.1 degrees F. |
| 4 points: COLD AND HOT STORAGE EQUIPMENT |
| Upright cookline cooler in the facility being used for cold holding temp of 41 degrees F was not functioning adequately. Observed food temps at 52 degrees upon inspection. Resturaunt staff discarded food items out of temp. |
Non-Critical Violations
| 1 points: FLOORS WALLS CEILINGS |
| Main kitchen order display monitor above bun toaster and handwash sink has heavy debris build up on cables and monitor mount. |
| No Violations |
| Staff is very cordial and plesent to work with during the inspection. Thank you for your patience! |
Inspection Date: 12/26/2024
Total Score:98