Barriques

Year by year

Inspections

1. Jan 16, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Drop shield in ice machine is visibly soiled and ice is used for drinks.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Cutting board apron on the front of the kitchen prep cooler used with TCS food is not cleaned (wash/rinse/sanitize) at least every 4 hours. Explanation by foodworker is that it is sanitized throughout the day but only receives full wash/rinse/sanitize at the end of the day.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Not serious Good Retail Practice Corrected on site

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in one of the two restrooms.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Food items/drink powders at the front counter stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     In kitchen, walls and shelving have noticeable dust build up. Per April, these items are to be cleaned/shelving replaced next week. Top of knife rack mounted on wall for storage of clean knives has a buildup of dust also.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored: ice scoop for use in the front counter ice bin is being stored in a pitcher with other utensils and the scoop part of the ice scoop is in contact with the handle of other utensils.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for half and half creamer at customer self service.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

2. Sep 24, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION

     Food is subject to potential contamination by the storage of employee personal beverage containers and phones next to food prep areas.

     Correction: Change methods or procedures to protect foods from contamination.

     Code WFC 3-307.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     The front fascia board of the cabinet upon which the coffee brewers are located is in disrepair and needs replaced.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     In the kitchen, there is a noticeable accumulation of dust/debris on the walls, ceilings, floors behind and under equipment, shelving, and other horizontal surfaces. This space needs a through cleaning. There are areas behind the front counter where dust needs to be removed including some dust hanging from ceiling, the top edge of the ledger board from which the piping for the menu signage is fastened to the wall, etc.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In the kitchen, the ice bucket is stored in an upright position but should be stored upside down to prevent incidental contamination. When stored upside down it should be stored on top of a flat pan or other item which can be washed/rinsed/sanitized on a regular basis.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Not serious Good Retail Practice Corrected on site

     STORAGE - SINGLE-SERVICE

     In the basement, on the shelving unit where the plastic cups and to-go containers are stored: there is one box of clear, round plastic lids for to-go containers which the lids are not covered/stored in plastic etc as they should be to prevent incidental contamination (the rest of the single service items are correctly stored).

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

3. Jun 29, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Cutting boards used with TCS food not cleaned at least every 4 hours. Boards are sanitized at the end of the day.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD

     Grab & go parfait is missing the address of manufacturer, packer, or distributer.

     Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

     Code WFC 3-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     1. The sanitizer concentration for quat in the wiping cloth buckets is 400ppm. Instructions state concentration should be 200ppm. 2. The bleach sanitizer in the spray bottle is >200ppm, test strip bleaches out.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored on steam wand of espresso machine.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

4. Jul 22, 2021 Routine Inspection · No Reinspection Required

   No violations cited.

5. Jan 18, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

6. Apr 4, 2018 Re-Inspection · No Reinspection Required

   No violations cited.

7. Mar 28, 2018 Re-Inspection · Reinspection Required

   No violations cited.

8. Mar 27, 2018 Routine Inspection · Reinspection Required

   No violations cited.

9. Feb 10, 2017 Re-Inspection · No Reinspection Required

   No violations cited.

10. Feb 8, 2017 Routine Inspection · Reinspection Required

    No violations cited.

11. Jun 3, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

12. Mar 4, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

13. Mar 14, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

14. Nov 18, 2013 Re-Inspection · No Reinspection Required

    No violations cited.

15. Nov 15, 2013 Pre-inspection · Reinspection Required

    No violations cited.