Barcelona Wine Bar

Year by year

Inspections

1. Sep 26, 2025 Routine Score 94
   • Not serious Priority 2

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     Shellstock tags for mussels and clams did not have the last date of sale recorded on the tags at the time of inspection. Discussed with Chef that this is an important component of record keeping in case a foodborne illness complaint is provided within 90 days to the establishment mentioning shellstock. Provided shellstock guidance document with emailed report. Retrain staff to record last date of sold product on the tag once the shellstock are used up in each lot and file in chronological order, then keep for 90 days.

     Code MN Rule 4626.0220B

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Wood cutting boards and wood plates for charcuterie menu items were not known to be NSF or ANSI approved at the time of inspection. Wood is typically absorbent and not approved to be used with food in restaurant settings unless it is NSF or ANSI approved. Provide proof that these wooden items are approved or discontinue allowing food to directly contact the absorbent surface. Replace with approved NSF or ANSI equipment if they are not approved.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Wiping cloths sanitizer buckets were measured at 100PPM at the time of inspection. Sanitizer range required is minimum 150PPM to 400PPM. Refresh sanitizer buckets so that they are within safe and effective range. Monitor buckets and refresh more frequently so they can be changed when necessary.

     Code MN Rule 4626.0285B

   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Containers of garlic oil and hummus were observed covered tightly while cooling in the Walk In Cooler. Discussed with Chef that foods need to be spread out, unstacked and uncovered for the fastest cooling. Chef removed the lids off of the two products immediately. Retrain staff to cool foods that they have just prepped uncovered, unstacked and spread out.

     Code MN Rule 4626.0390B

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Handwash sink on the front cook line was observed obstructed by an induction burner hot holding a sauce. Discussed with Chef that handwash sinks need to remain available for staff handwashing at all times and the hot holding set up was blocking staff from being able to wash hands. Chef removed the hot hold setup. Maintain all handwash sinks available for handwashing at all times during service.

     Code MN Rule 4626.1110AB

2. Sep 24, 2024 Routine Score 92
   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Facility is using Time as a Public Health Control (TPHC) for softened butter and potatoes they keep out after first blanch fry without a written plan. Provided written Time as a Public Health Control plan with emailed report for operator to complete and keep on site. Maintain TPHC plan available on site and ensure all foods used under TPHC are in the plan. Update as necessary.

     Code MN Rule 4626.0408A

   • Serious Priority 1 Corrected on site

     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.)

     Chicken stock (94F), Clam stock (104F) and Vegetable stock (102F) were observed improperly hot holding in the steam table below 135F at the time of inspection. Discussed with Chef that these stocks must be kept at 135F or above at all times to prevent harmful bacterial growth that can make people sick. Stocks were only held for 1 hour and were immediately reheated all above 165F before being placed back in the Steam Table. Maintain all hot TCS foods at 135F or higher at all times.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     Shellstock tags for mussels and clams did not have the last date of sale recorded on the tags at the time of inspection. Discussed with Chef that this is an important step for record keeping in the case that foodborne illness is reported within the 90 days that the tags are required to be kept. Will provide guidance document with emailed report for shellstock requirements. Retrain staff to write the date of last sold product on the tags of shellstock kept on file and maintain for at least 90 days as required.

     Code MN Rule 4626.0220B

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Tongs were observed stored on oven handles at the time of inspection. The oven handles were low enough that the tongs could be contaminated being stored in this location Retrain staff to store tongs in clean sanitized locations where they cannot be contaminated.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Wood cutting boards for charcuterie menu items were not known to be NSF or ANSI approved at the time of inspection. Wood is typically absorbent and not approved to be used with food in restaurant settings unless it is NSF or ANSI approved. Provide proof that cutting boards are approved or discontinue allowing food to directly contact the absorbent surface.

     Code MN Rule 4626.0450BCDE