The Barrel Inn

Year by year

Inspections

1. Feb 20, 2026 Re-Inspection · No Reinspection Required

   No violations cited.

2. Feb 10, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     Back door has a gap below the door.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Raw beef patties 45 F, Chicken patties 43 F in the bottom left side of the prep cooler across the stove being cold held at above 41 degrees F. The air temp of the bottom cooler on the right side is 39 F, and the left side is 45-40 F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

3. Feb 11, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     1. Non-food contact surfaces of the True glass sliding door cooler floor and outer walls are soiled and unclean. 2. Metal racks in the kitchen are dirty and in need of cleaning.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Noodles 49 F cooling improperly in a metal pan on the counter. Creamy potato ham soup 135 F cooling in a deep metal pan on the stove top.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Cole Slaw in the bottom Everest cooler, Veggie mix and chicken in the bottom prep cooler being cold held are not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     FOOD - UNCOVERED

     Chicken noodle soup, mixed veggies, chicken in the bottom prep cooler were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Not serious Good Retail Practice

     FOOD PREP SINK

     Food prep sink is not available and/or food prep occurring in the three compartment sink with no air gap.

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Three comp sink used as Handsink in the kitchen is not accessible, being used for washing chicken at the time of the inspection.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap dispenser at the hand sink in the Bar area is not able to dispensing hand soap.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for Chlorine in the ADS low energy dish machine is at 0 ppm.

     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 a quaternary ammonia sanitizer solution at 0 ppm..

     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. May 3, 2023 Re-Inspection · Cancelled

   No violations cited.

5. May 3, 2023 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN - Not Corrected

     The ice bins in the bar area do not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Non-food contact surfaces of oven and ventilation hood and filters are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     MOP SINK - Not Corrected

     There is no mop sink provided in food establishment.

     Correction: Provide at least 1 mop sink or 1 curbed cleaning facility.

     Code WFC 5-203.13

6. May 2, 2023 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The ice bins in the bar area do not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of oven and ventilation hood and filters are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Corned Beef cooled improperly. It was placed in a deep, covered container in walk-in cooler.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Eggs stored above ready to eat sauce cups in walk-in cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Pizza sauce, Italian sausage, jalapenos, mozzarella, pepperoni, being cold held in the grista line cooler were not date marked. Milk and Buttermilk in True Pepsi cooler were not datemarked. All TCS Foods in Aurora line cooler by grill were not datemarked. is not datemarked or has a datemark that exceeds 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     FOOD - UNCOVERED

     Raw chicken and vegetables were observed to be unwrapped or uncovered in the Aurora line cooler.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The handsink located in the kitchen of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     The mixed spice container above the stove is stored in an unlabeled container.

     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 Repeat

     MOP SINK

     There is no mop sink provided in food establishment.

     Correction: Provide at least 1 mop sink or 1 curbed cleaning facility.

     Code WFC 5-203.13

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     Hole in rear exit door where the door knob should be located, allowing the potential entry of pests.

     Correction: Repair this hole in the door so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     Staff observed wiping metal stem thermometer with hand after being sanitized.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     SINGLE-SERVICE REUSED

     Cardboard reused as lining for storage shelves in the kitchen.

     Correction: Discard single-use and single service articles after initial use.

     Code WFC 4-502.13

   • Not serious Good Retail Practice Corrected on site

     STORAGE - FOOD ON FLOOR

     Raw chicken stored on the floor of the walk in cooler, and boxes of pasta stored on the floor of back dry storage room.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - SINGLE-SERVICE

     Cups in back storage room and under the ice bin at the bar improperly stored on the floor.

     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

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Milk 50 F, Buttermilk 51 F, Horseradish 50 F, Ambient temperature 50 F. These items were all stored in True Pepsi cooler. Bacon on stove top 56F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Window cleaner is unlabeled at bar and quat sanitizer spray bottle unlabeled in the kitchen by the grill.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

7. Aug 26, 2021 Routine Inspection · No Reinspection Required

   No violations cited.

8. Mar 7, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

9. May 7, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

10. Jun 12, 2017 Routine Inspection · No Reinspection Required

    No violations cited.

11. Jun 21, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

12. Aug 31, 2015 Re-Inspection · No Reinspection Required

    No violations cited.

13. Aug 28, 2015 Pre-inspection · Reinspection Required

    No violations cited.