17 violations at The Barrel in Spring Brook Twp; Mold/stains on the colored cutting boards, Several flies observed in the kitchen and dining area

17 violations at The Barrel in Spring Brook Twp; Mold/stains on the colored cutting boards, Several flies observed in the kitchen and dining area

Spring Brook Township, PA

The Barrell

881 SR 307
Spring Brook Twp, PA 18444
570-842-1415

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 8/19/2020. As a result of that inspection, and due to the severity of the specific violations The Barrell was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 17 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • The handwash sink in the prep area was blocked by a gallon container on the sink rim; brushes, soiled towels, spray can,etc. in the sink and is not accessible at all times for employee use. Old food residue in the sink and on the sink rim.
  • Potatoes were held at 83 °F, on the cook line steam table, rather than 135°F or above as required. The potatoes were placed in the walk-in cooler.*
  • Old food residue in the trays of the bottom drawer in the refrigeration unit below the grill on the cook line. Stagnant liquid and old food residue in the tray in the covered section of the baine marie. Mold/stains on the colored cutting boards on the storage rack adjacent to the meat slicer table.
  • The handwash sink in the prep area was blocked by a gallon container on the sink rim; brushes, soiled towels, spray can,etc. in the sink and is not accessible at all times for employee use. Old food residue in the sink and on the sink rim.
  • Soap was not available at the handwash sink in the prep area.
  • Paper towel dispenser empty at the handwash sink in the prep area.
  • Several flies observed in the kitchen and dining area.
  • Old food residue on the floor under the freezer, cook line and throughout the kitchen and in the walk-in cooler.
  • Observed wiping cloths in an unclean condition on the baine marie cutting board.
  • Refrigerated ready to eat, time/temperature control for safety food prepared in the food facility and held for more than 24 hours, located in the walk-in cooler, is not being date marked.
  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Food facility preparing meats and vegetables using reduced oxygen packaging without the required written procedures and HACCP plan. The owner stated that he will cease vacuum packaging food until a HACCP plan has been submitted to and approved by the Department.*
  • The steam table cutting board is scored, stained with burned and melted sections. Old food residue between the cutting board and steam table.
  • Old food residue on the front and on the drawers of the refrigeration unit below the grill on the cook line. Old food residue on the steam table shelf and shelves throughout the kitchen.
  • Food employee observed in cook/prep area, not wearing proper hair restraint, such as a net or hat. A hat was donned.
  • Food ingredient storage containers, in the kitchen area, are not labeled with the common name of the food.
  • Turkey and a pork roll observed thawing at room temperature on the kitchen prep table, which is not an approved thawing method. The turkey and pork roll were placed in the walk-in cooler.
  • Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher was 0 ppm, and not 50-100 ppm as required. Shall manually clean and sanitize food contact surfaces in the three bay equipment sink until the dishwasher is repaired.