BARCHETTA

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Inspection history

1. Jul 6, 2026

   ✓
   5 violations

   • 3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.
   • 2-301.14(H) When to Wash (P). Observed cook changing tasks to put on gloves with no hand washing. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items. (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Education provided.
   • 3-301.11 Preventing Contamination from Hands (P) Observed employee handle ready to eat food with bare hands. Food employees may not contact exposed, ready to eat (RTE) food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Corrected through education.
   • 2-102.12(A) Certified Food Protection Manager (C). Need a current certified food safety manager (CFSM) for the facility. At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
   • 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P). Raw shelled eggs were observed stored above ready to eat in the large kitchen reach in the walk in cooler. Corrected through education.