A96
BARREL AND FORK
20517 N MAIN ST, Cornelius, NC 28031
Restaurant · NC permit/State ID 20600111454
Latest gradeA (96)
Last inspectedSep 3, 2026
Inspections on record3
On record sinceNov 5, 2025
Score history
Nov 5, 2025Higher is betterSep 3, 2026
Inspections & violations
Sep 3, 2026 A 96 · 8 violations
Inspector comments: TPHC - Changes with menu (frequent)
Parasite Destruction / Aquaculture letters present
Molluskan Shellfish tags labeled and stored correctly
Bar uses a dehydrator upstairs for non-TCS fruits
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no access to paper towels in the kitchen hand sink. CDI - Paper towel dispenser was fixed during inspection.
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw bacon stored above cooked crab meat cans in the walk-in cooler. CDI - Items were moved to the correct order.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed 0ppm chlorine in the dish machine. CDI - Chlorine bottle was changed out, primed and the machine began to sanitize at the appropriate concentration.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed wet-stacked dishes.
#45 · Single-use & single-service articles: properly stored & used
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 a shelf upstairs with single service items less than 6” off of the floor.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed grease and food debris on the tops and sides of some equipment. Increase cleaning frequency.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material.
Observed the grease bin stored directly on the dirt ground.
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed tiles beginning to crack in the kitchen. Observed damage to the FRP paneling throughout the kitchen.
Jun 16, 2026 A 96 · 13 violations
Inspector comments: TPHC - Changes with menu (frequent)
EHS recommends updating Parasite Destruction / Aquaculture letters for 2026
Molluskan Shellfish is sometimes sold, none since 5/2025
Bar uses a dehydrator upstairs for non-TCS fruits
#6 · Proper eating, tasting, drinking or tobacco use
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed two employee drinks stored above single service items and a prep surface.
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed one package of raw chicken stored on top of ground lamp in the walk-in cooler. CDI - Items were moved to the correct order.
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 59 degree home-made, hot brined chow chow on the counter. CDI - Items was placed on 4-hour TPHC from the time it was removed from cold holding.
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed three open meat chubs in the walk-in cooler past the 7-day date mark allowance. CDI - Items were voluntarily discarded.
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed no TPHC policy for items being held on time today (chicken stock, chow chow) CDI - EHS provided during inspection.
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed one item attempting to cool in the walk-in cooler with tight plastic wrap on top. CDI - Wrapper was removed to allow air flow.
#38 · Insects & rodents not present; no unauthorized animals
6-202.15 Protect outer openings of establishment from insect or rodent entry.
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a light gap at the top of the back kitchen door. Observed two flies in the kitchen area.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed one kitchen employee preparing a plate of food while wearing bracelets.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed a few soiled wiping cloths stored on a prep surface.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed rusting shelves in the old walk-in cooler and inside of the small under-counter cooler.
#51 · Plumbing installed; proper backflow devices
5-203.14 Provide a back flow prevention device when required. -P
Observed a spray hose connected to a faucet without a back flow prevention device. CDI - Hose was removed.
#52 · Sewage & wastewater properly disposed −1
Follow-up verification required
3-DAY VERIFICATION REQUIRED
5-402.13 Maintain sanitary sewage system according to Law.-P
Observed a clogged mop sink outside of the back door.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed unnecessary waste items behind the dumpster.
Nov 5, 2025 A 94 · 13 violations
Inspector 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
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2
Corrected during inspection
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 · Handwashing sinks supplied & accessible −1
Corrected during inspection
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 · Food separated & protected
Corrected during inspection
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 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
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 · Proper hot holding temperatures −1.5
Corrected during inspection
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 · Proper date marking & disposition
Corrected during inspection
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 · Toxic substances properly identified stored & used
Corrected during inspection
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 · Food properly labeled: original container
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 · Contamination prevented during food preparation, storage & display
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 · Single-use & single-service articles: properly stored & used
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 · Warewashing facilities: installed, maintained & used; test strips
Follow-up verification required
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 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed open dumpsters lids.
#55 · Physical facilities installed, maintained & clean
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.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “BARREL AND FORK” or State ID 20600111454). Inspection type (routine vs. follow-up) is not published in the county's data.