BARCELONA WINE BAR

Order for delivery

Inspection history

1. Sep 26, 2025

   ✓
   5 violations

   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

2. Sep 24, 2024

   ✕
   5 violations

   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition