BEEF 'N BARREL
Beef 'n Barrel, Inc.


Address: 146 North Union Street, Olean, NY 14760

BEEF 'N BARREL (Health Operation# 258536) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is January 9, 2018.

Business Overview

NYS Health Operation ID 258536
Operation Name BEEF 'N BARREL
Food Service Description Food Service Establishment - Restaurant/Catering Operation
Facility Address 146 North Union Street
Olean
NY 14760
Municipality OLEAN
County CATTARAUGUS
Permitted Corporation Name BEEF 'N BARREL, INC.
Permitted Operator Name JAMES MCAFEE
Permit Expiration Date 05/31/2019
Local Health Department Cattaraugus County
NYSDOH Gazetteer 040100

Inspection Results

Date: 2018-01-09 Type: Inspection Violations: 4 critical, 2 noncritical
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Date: 2017-11-13 Type: Inspection Violations: 2 critical, 2 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 8B: In use food dispensing utensils improperly stored
Comments: Comments: 1) Be sure to properly store ice-scoups for drink ice. Since the ice-scoups are handled by staff with barehands, there is some potential for contamination of the drink ice. 2) Wiping cloths in the kitchen should be stored in sanitizer solution between uses so that any micro-organisms that may be picked up while cleaning are destroyed by the sanitizer solution between uses.
Date: 2017-07-23 Type: Inspection Violations: 0 critical, 1 noncritical
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: Inspected at 2017 Taste of Olean.
Date: 2016-12-21 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: The operation appeared satisfactory at the time of inspection.
Date: 2016-10-06 Type: Inspection Violations: 1 critical, 0 noncritical
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
Comments: Note: Soups and other items which are reheated must be reheated by a method which will heat the product to a minimum internal temperature of 165° F within 2 hours. The product must then be held above 140°F until served.
Date: 2015-12-04 Type: Inspection Violations: 1 critical, 3 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 11D: Non food contact surfaces of equipment not clean
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Date: 2015-07-26 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2014-11-06 Type: Inspection Violations: 1 critical, 2 noncritical
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 8B: In use food dispensing utensils improperly stored
Date: 2014-07-27 Type: Inspection Violations: 1 critical, 0 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Date: 2013-07-28 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2013-06-25 Type: Inspection Violations: 2 critical, 2 noncritical
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Date: 2012-07-29 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2012-02-06 Type: Inspection Violations: 1 critical, 4 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 8B: In use food dispensing utensils improperly stored
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Date: 2011-09-20 Type: Inspection Violations: 0 critical, 4 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Item 8B: In use food dispensing utensils improperly stored
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Date: 2011-07-24 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2010-07-25 Type: Inspection Violations: 1 critical, 0 noncritical
Item 7E (Critical): Other potentially hazardous foods requiring cooking are not heated to 140°F or above.
Date: 2010-03-16 Type: Inspection Violations: 3 critical, 3 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

NYS Corporation Registration

Department of State (DOS) ID 195337
Entity Name BEEF 'N BARREL, INC.
Initial DOS Filing Date 1966-02-07
Entity Type DOMESTIC BUSINESS CORPORATION
DOS Process Name BEEF 'N BARREL, INC.
DOS Process Address 146 North Union Street
Olean
NEW YORK 14760
Location Name BEEF 'N BARREL, INC.
Location Address 146 North Union Street
Olean
NEW YORK 14760

Office Location

Street Address 146 NORTH UNION STREET
City OLEAN
State NY
Zip 14760

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Competitor

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Dataset Information

Data Provider New York State Department of Health (NYSDOH)
Jurisdiction New York State

This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).