BARREL 28

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Inspection history

1. Jul 2, 2026

   ✓

2. May 27, 2026

   ✕
   2 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)
   • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.

3. Sep 9, 2025

   ✓

4. May 1, 2025

   ✓
   1 violation

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

5. Oct 8, 2024

   ✓

6. Sep 10, 2024

   ✕
   4 violations

   • In use food dispensing utensils improperly stored
   • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
   • Critical:Home canned goods, or canned goods from unapproved processor found on premises
   • 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.

7. Apr 25, 2024

   ✓
   1 violation

   • 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)

8. Sep 19, 2023

   ✓

9. May 4, 2023

   ✓

10. Apr 11, 2023

    ✕
    1 violation

    • Critical:Water/ice: unsafe, unapproved sources, cross connections

11. Aug 25, 2022

    ✓
    1 violation

    • Hot, cold running water not provided, pressure inadequate

12. Jun 8, 2022

    ✓

13. Apr 5, 2022

    ✕
    5 violations

    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • 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
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

14. Sep 9, 2021

    ✓

15. Jul 1, 2021

    ✓