Premises Information


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Name

BARREL AND FORK

Address

20517 N MAIN ST

City/State/ZIP

CORNELIUS

28031

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

11/5/2025

Final Score @ Grade

General Comments

Owner and EHS reviewed edited permit conditions and non-compliance items. A lock has been purchased for the WIC and a pest control company has been coming weekly. EHS observed a dehydrator being used for non-TCS fruits at the bar. Owner stated that it will not be used for any other process. See permit conditions below. Permits issued may be suspended or revoked by the REGULATORY AUTHORITY for failure to comply with the requirements of the North Carolina General Statutes and rules. • The PERMIT HOLDER shall not add equipment or change menu prior to obtaining approval from the REGULATORY AUTHORITY. This includes a change in the type of food establishment or food operations if determined by the REGULATORY AUTHORITY to be necessary to ensure compliance with the rules. • Plans and specifications must be submitted for review and approval before any equipment is added or removed and /or remodeling of any part of the FOOD ESTABLISHMENT premises. • The PERMIT HOLDER shall obtain written approval from the REGULATORY AUTHORITY prior to beginning specialized methods of food processing. • A PERMIT HOLDER shall immediately discontinue operations and notify the REGULATORY AUTHORITY if an IMMINENT HEALTH HAZARD occurs. • This FOOD ESTABLISHMENT is prohibited from catering operations due to limited space provided for food preparation, cold/hot/dry food storage. • The PERMIT HOLDER shall obtain prior written approval from the REGULATORY AUTHORITY before the addition of customer self-service food or addition of buffet style dining. • This FOOD ESTABLISHMENT is prohibited from the washing, rinsing, and sanitizing of utensils/glassware at the bar area because the bar is not equipped with an approved 3 compartment sink or dish washer. • This FOOD ESTABLISHMENT shall separate the processing of raw vegetables from the processing of raw animal food due to the limited approved food preparation space and/or available sink. If the operation cannot be supported safely, additional equipment will be required. • This FOOD ESTABLISHMENT is approved for DINE IN AND TAKE OUT. • The water heater currently installed has been determined to be inaccessible to the REGULATORY AUTHORITY during permitting. The water heater must be approved by the REGULATORY AUTHORITY based on the type and number of hot water using fixtures in the FOOD ESTABLISHMENT. In the event the water heater is determined to be inadequate or incapable of maintaining the approved water temperature at all times, an additional or replacement water heater shall be required. • DRY STORAGE IS LOCATED UPSTAIRS WITH A PREP ROOM AND HAND SINK. TANKLESS WATER HEATER IS LOCATED OUTSIDE ON RIGHT SIDE OF BUILDING WITH AN INACCESSIBLE 50 GALLON STORAGE TANK UNDERNEATH THE HOUSE WITH GREASE TRAP• ESTABLISHMENT MAY NOT RECEIVE LIVE MOLLUSCAN SHELLFISH DUE TO LIMITED PREP SINKS • ESTABLISHMENT MAY USE THE 3-COMPARTMENT SINK WITH COLANDER TO WASH VEGETABLES UNTIL A PREP SINK IS INSTALLED. THIS MUST BE CORRECTED WITH IN 180 DAYS OF THE ISSUED PERMIT • ICE MACHINE IN THE SERVERS STATION SHALL NOT BE USED FOR FOOD SERVICE DUE TO NO HAND WASH STATION • INTERIOR WALK-IN COOLER IS CURRENTLY BROKEN. FAILURE TO MEET COOLING PARAMETERS OR NEED FOR ADDITIONAL COLD STORAGE SPACE WILL REQUIRE INSIDE WALK-IN COOLER TO BE REPAIRED. A SEPERATE WALK-IN COOLER IS LOCATED OUTSIDE.• FOOD SHALL BE PROTECTED WHEN MOVING FROM OUTSIDE WALK-IN COOLER TO INSIDE KITCHEN PERMIT AMMENDED BY JONATHAN ZIEMBA - 11/5/25

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
9	2	No bare hand contact with RTE foods or pre- approved alternate procedure properly followed	Yes	No	No	3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed an employee cutting Parmesan for garnish with bare hands. CDI - Employee was stopped and Parmesan was voluntarily discarded.
10	1	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed a dump tray inside of the bar sink. Observed missing soap, paper towels and hand wash sign at the bar hand sink. Observed missing soap for the kitchen hand sink. CDI - Soap and paper towels were provided for each hand sink. Dump tray was removed. EHS recommends the bar use a dump bucket and strainer.
15	0	Food separated & protected	Yes	No	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored above salad dressing in a small prep cooler. Observed raw bacon stored above cooked pork in the walk-in cooler. CDI - Items were moved to the correct order.
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 0ppm chlorine in the dish machine due to the container being empty. CDI - Container was replaced and machine began to read at the appropriate concentration. Observed two containers stored as clean with grease or butter residue. CDI - Items were brought downstairs to be rewashed.
21	1.50	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 106 degree grits in a steam well due to it being unplugged. CDI - Grits were reheated to 165 degrees on the stove.
23	0	Proper date marking & disposition	Yes	No	No	3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed missing date marks for cooked pork and rice&beans. CDI - Dates were added for the day these items were prepared.
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed two containers of medicine stored above the 3-compartment sink. CDI - Items were removed.
37	0	Food properly labeled: original container	No	No	No	3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed small containers of salt and sugar on the cook line without labels. Observed missing labels for large bins of flour and sugar upstairs.
39	0	Contamination prevented during food preparation, storage & display	No	No	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottles of vinegar stored on the floor of the indoor walk-in cooler.
45	0	Single-use & single-service articles: properly stored & used	No	No	No	4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed tasting spoons in a cup with handles going in different directions. Observed a box of single service containers on the floor upstairs.
48	0	Warewashing facilities: installed, maintained & used; test strips	No	No	Yes	10-DAY VERIFICATION REQUIRED 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed missing test strips for both 3-compartment Quat sanitizer and the chlorine dish machine.
54	0	Garbage & refuse properly disposed; facilities maintained	No	No	No	5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpsters lids.
55	0	Physical facilities installed, maintained & clean	No	No	No	6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed a build-up of food and other debris along the baseboards of the kitchen.