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Starting a Food Business/Plan Review Prep

Starting a Food Business

This guide is for prospective operators of food enterprises (food establishments, retail food stores, food warehouses, and food processors) desiring to open a food business in either their local city, county or state jurisdiction. This is a general overview and may not be all inclusive of the codes and ordinances in your locality.  It is good to note that though this document will more than likely cover most if not all requirements for starting a food business in your jurisdiction, it would be in your best interest to familiarize yourself with the codes and regulations of your local city, county and/or state. 

Operating Permits - Food Enterprises
A Food Establishment application can be obtained at your local city or county health department.  If you plan to manufacture foods and package for retail sale you may be required to obtain a food manufacturer’s license from your state regulatory agency.  If you plan to distribute your product outside of your state lines a federal license may also have to be obtained.  It is recommended that you submit a fully completed application and fees at least one month prior to your anticipated opening date.  This gives the local authority the needed lead time to process it and schedule any needed pre-opening inspections.  Again, make sure that you provide ALL information required on the application.  Incomplete applications may delay your approval.
Food permits are generally in effect for one year from the date of issue and are renewable each year thereafter when the appropriate fee is paid and as long as the establishment remains in compliance with applicable Health codes and regulations.
Home preparation of food for public consumption is prohibited. All food that is to be consumed by the public, whether free or for purchase must be prepared at a permitted establishment that is inspected by a federal, state, or local Health Authority.

Food Establishment Fee: Food establishment fees are variable depending on jurisdiction. Contact your local health authority to inquire about permitting fees.

NOTE: Larger establishments that have multiple food service operations on site may need to obtain a health permit for each operation.  A separate application and fees may need to be submitted for each operation.

Food Enterprise Pre-Opening Processes
When starting a Food Enterprise business you may be required to go through either or both A) a change of ownership inspection or B) a plan review process. Read through options A & B below to determine which best fits your situation. Contact your local health authority if you need help in making that determination.

A) Change of Ownership Inspection Process-

Before opening for business you may be required to go through a change of ownership inspection.  This inspection verifies your establishment complies with current regulations and that clearance to occupy the site has been granted by your city or county.  This inspection may incur a fee and the fee for this inspection will more than likely be required to be paid before the inspector conducts the inspection.   If applicable, a request for a Change of Ownership application should be available at the offices of your local city or county health authority.  Again, to expedite your request, a fully completed application must be submitted.  After submitting the application; call to schedule the inspection with your inspector.  If the establishment doesn’t comply with current regulations you will be required to bring it up to code before your operating permit is approved. Prospective business owners, if available, it would be in your best interest to request a change of ownership inspection before finalizing the sale. This gives the prospective business owner a heads up on any items that may be required for the establishment to be in compliance with local city or county codes. Under no circumstances may you begin operations without approval from the local city or county health authority.  Legal charges may be filed against you if you do.

B) Food Establishment Plan Review Process¬

A plan review will more than likely be required for any newly built business or in the event of an extensive remodel of an existing business.  NOTE: This will also more than likely require a completed application and fees be paid in order to initiate this process.

A Plan Review is required whenever a building is constructed or substantially remodeled to be a food enterprise, whenever a substantial change is made to an existing food facility or may be required if a plumbing permit, building permit, or other construction permit is required by the local city or county development offices. 
The Plan Review Application, including proposed menu, Fees, and 1 or more sets of building plans all may be required to be submitted as a package. Review all forms thoroughly to ensure accuracy of information provided. Incomplete or inaccurate applications could delay your plan review.  The Plan Review Application should be available at the offices of your local city or county Health Authority. Upon approval, the plans are stamped by the Health Authority and the person submitting the plans will be called to pick them up.
Submit building plans after the type of food operation and menu has been determined and after receiving Building approval from your local city or county development offices. The building plans should be drawn to scale with most plans drawn in a scale of ¼” = 1Ft. and detail the layout of the kitchen, dining area, restrooms, storage areas, break room, wait stations and bar. The plans are to include a materials list of specifications for all floors, walls, and ceilings. 
Certificate of Occupancy
All Food Enterprises will more than likely be required to have a Certificate of Occupancy (CO). A CO is issued after the Building and Health Officials inspect the building and find no violations of the Building or Health Codes during new construction and/or a remodel. The CO will also state the use for which the building will be used. The CO Inspection is usually required prior to getting final health approval but in some cases not only may a preliminary CO inspection be required prior to receiving your final health approval but a secondary (final) CO inspection may be required by your building inspector before your Operating Permit is approved.  Inquire with your local health authority and building inspectors to see what process is required.  NOTE: Contact the building inspectors at least 7 days prior to the time you are ready to schedule your inspection.  This should insure that you get a timely response.
Permit Approval
Once you have completed the pre-opening processes and your Building and Health Inspectors have approved your operating permit, you may open for business. Under no circumstances may you begin operations without approval from both the Building and Health Inspectors. Legal charges may be filed against you if you do.
Other Approvals
Building Permits: Plans may need to be submitted for a Commercial Plan Review.  If required, contact your local Building or Development Services Office to schedule this review and to obtain a building permit.
Industrial Waste: If you are taking over a previous business and changing the type of operation, ensure the grease trap meets the requirements for your new operation.  For example, when a “sandwich shop” becomes a “fried chicken” location, the existing grease trap may need to be modified. Contact your local industrial waste inspector to ascertain if any changes need to be made to the existing system or to evaluate your engineered designs if your plans require the installation of an on-site septic system.  
Fire Inspections: Building Inspectors are concerned with grease-laden vapors and proper hood protection in food facilities. All cooking equipment must be installed under an approved hood system.  In addition, establishments in excess of 5,000 sq. ft. are required to provide a sprinkler system. Establishments with an occupancy load in excess of 50 people are required to provide fire alarms. Call your local building inspector, fire inspector or fire marshal to evaluate plans or to schedule a site inspection.

What to put in a plan Review

Include and Identify the following on your Building Plans
? Major pieces of equipment
Refrigerator/freezer units  
Vent-hood  
Ice machines/bins/dispensers
Steamers    
Microwaves  
Warming Drawers
Stoves    
Prep tables  
Ice Cream Dispenser
Ovens     
Dish Machines 
Beverage Station/dispenser
Grills     
Mixers   
Blender Station
Fryers     
Food Processors Salad/Food Buffets

? Sinks
Hand sinks (food prep areas • ware-washing area • restrooms)   Ware washing sinks Service Sink/Mop sink/curbed floor sink      Food Prep Sink
? Dumpster
? Grease Barrel
? Chemical Storage areas
? Mop drying area
? Employee area for belongings
? Dry food storage area
? Doors
? Mechanical ventilation in restrooms
? Outdoor food prep areas (bars/wait station/BBQ)
? Grease trap size and location
? Water Wells
? Underground and overhead sewer and waste lines
? On Site Sewage Facility

Health Code Plan Notes
1) Refrigeration All refrigerated units are to hold foods at or below 41°F.
2) Restrooms (two are normally required). If the establishment has only carry-out or seating for less than 20 people, and less than 10 employees, then only one employee restroom may be allowed. Two restrooms may be required if alcohol is served on the premises or more than 20 seats are provided.  Each restroom must have a hand sink with hot (at least 100°F) and cold water, mechanical air ventilation to the outside, and a solid, self-closing door. Restrooms may not open directly into a kitchen. The total number of restrooms for a Childcare facility is dependent on the “minimum standards” of the Texas. Dept. of Family and Protective Services (834-3195) as it relates to Childcare.
3) Sinks
A. Service Sink/Mop Sink/Curbed Floor sink: At least one of these must be available for mop washing and disposal of mop water in an approved waste water disposal system.  A drying rack is required for mops to air dry. This sink must be provided with a backflow preventer on any threaded hose bib to protect the water supply.  Note: the mop sink may be located in a different area of the building than the kitchen.
B. Hand washing sinks: Shall be located to allow convenient use by employees in food preparation, food dispensing, ware wash areas, and any wait station where ice is dispensed, bar area or in a walk-in where meat is cut or trimmed.  At least one hand sink will be required; additional, separate hand sinks may also be required. Small kitchens with food prep and ware washing in close proximity may be allowed to use one hand sink to serve both activities.  Other hand sinks must be associated with restrooms. Provide at least 12” tall splashguards if a hand sink is located near food prep, open food, ice, or clean food contact surfaces.  Otherwise, the hand sink must have at least 18” lateral separation from these. A sign or poster that notifies food employees to wash their hands shall be provided to all hand washing sinks and be clearly visible. A small, swinging door (as in a bar area) could separate a hand sink from a work area, otherwise no doors separating hand sink from work areas.
Each sink must be supplied with hot (100°F) and cold water, soap and disposable towels. Childcare facilities must have hot water in the diaper changing area and kitchen.  If plans do not provide sufficient hand sinks to meet the requirements of the establishment you will be asked to provide a revised plan with additional hand sinks.

C. Ware Wash Area:  A commercial dishwasher or 3 compartment sink is required in most cases. Dish machines must be able to effectively sanitize all equipment and utensils. They must dispense a chemical sanitizer or provide a final rinse of at least 180° F. (single, stationary rack machines are required to reach 165° in the sanitize cycle). Test strips are required. Above-the-counter dish machines are required to have Type II vent-hood.
Ware washing sinks shall be of sufficient size to immerse the largest piece of equipment. Cold and hot (100°F minimum) water under pressure delivered through a mixing valve shall be provided. Provide at least 2 integral drain boards or 1 integral drain board and a mobile dish cart. Drying racks or shelves will aid in adequately air drying all wares. Facilities with very limited ware washing and using disposable containers may request a variance to install a 2 compartment sink (example: convenience store). These sinks are required to have a drain board. The sinks must have an indirect connection to the sanitary sewer (at least a one inch air gap). This includes all food prep sinks and ware wash sinks.
4) Ceiling Construction: Ceilings over open food, ice, soda fountains, ware washing, restrooms and bars must meet construction criteria and be smooth, durable, nonabsorbent, and cleanable. Open rafters, trusses or grid work and exposed duct work, pipes or utility lines are usually prohibited with no open structure permitted.  If drop down acoustic tiles are used, they must be properly constructed.  These tiles are washable and have a smooth surface without pinholes. Painted dry wall or boards are generally acceptable.  
5) Walls/Floors: Must be constructed of approved materials. Cleanable water-based enamel paint is usually acceptable for most wall surfaces.  Areas that are subject to regular cleaning and splash may be covered with FRP, stainless, or galvanized metal.  Floor/wall junctures shall provide no greater than 1/32” gap.  Baseboards are required. Caulk wall/floor junctures to prevent the collection of food particles and water.  Masonry (brick/concrete) wall/floor junctures DO NOT require baseboards since a masonry juncture provides no gap. Raw brick and concrete in the kitchen area requires sealing.  The sand grout of all tiles needs to be sealed. Epoxy grout does not require sealing. VCT floor tiles require a coat of wax to seal out liquids.
6) Solid Waste: Dumpster and grease barrels shall rest on a machine laid asphalt or concrete pad. These containers must have tight fitting lids and drain plugs in place.  
7) Outdoor Cooking facilities: Barbeque pits or smokers shall be enclosed, and if screened in, at least a 1/16” mesh screen is required.  They shall rest on a concrete or asphalt pad. The meat may only be placed on the smoker; no food prep allowed in this enclosure. Any seasoning, cutting, etc. must take place inside the establishment.  Outdoor bars and wait stations will be approved on a case by case basis by your local health authority.  
Water and Sewage Systems: All private onsite sewage facilities and wells serving a new food enterprise, an extensively remodeled food enterprise, or a food enterprise coming under new ownership must meet current standards. These systems are required to be evaluated with respect to whether the system (a) meets current standards and (b) is adequate for the proposed use.

NOTE: A food service facility or Childcare facility using a well may be considered public water supply and subject to specific restrictions and regulations.  Consult your local health authority to inquire about any questions regarding the use of a private well.

9) Protecting the Water Supply: Threaded hose bibs are required to have a backflow prevention device attached. Spray hoses and fill hoses shall hang at least 1 inch above the maximum flood rim of a basin or the hoses shall be provided with an atmospheric vacuum breaker or backflow prevention device.
10) Indirect Connections: Jockey boxes, ice bins, ice machines and sinks (as identified above in # 3) must be provided with indirect connections to the sewer.  Floor sinks are required on new construction.
11) Lighting: Adequate amount of light shall be provided to all areas.  At least 20 foot candles is required where food is provided for customer self-service such as buffet and salad bars or where fresh produce or packaged foods are sold.  At least 50 food candles is required at surfaces where employees are working with food using utensils or knives, slicers, grinders, saws, or where employee safety is a factor.
12) Outer Openings: All windows, vents and exterior doors shall be tight fitting.  If needed, use weather stripping to provide a tight fit. All exterior doors shall have a self-closure. Screens on windows and doors shall be at least 1/16” mesh.  Roll up doors to be screened or the proposed food service area provided with physical doors to create a separate walled room. Exhaust fans must be screened, or if they are louvered, must automatically close when the fan is disengaged.
13) Food Contact Surfaces: Stainless steel, Formica, polished marble, Corian, machined stone, approved ceramics or plastics may be used for food contact surfaces.
14) Counters: All raw wood must be painted in areas that come in contact with food, liquid or food containers of any kind. Included is the underside of the bar above the ware wash and/or hand sink (and the splash area).
15) Toxic Materials: Specify an area where chemicals are to be stored.  A well-labeled, separate shelf or cabinet is best.
Food Manager Certification: The health codes of your State, County or City may require that one or more food managers of a permitted Food Enterprise to obtain a Food Manager Certificate.  A Food Manager Certificate is recognition that a person has received training in food sanitation.  Inquire with your local health authority to see if food manager certification is required and the necessary steps required to obtain proper certification.

Further information on our website at www foodcertified com in the blog section.

About the Author

David Arts
Owner - Quality Assurance Health Services
www.foodcertified.com

Can i get some advice on the first verse of this?

I’m lying on the pavement
Staring down the barrel of some fool’s nine
This is my only way to escape enslavement
From my life, this constant grind
I know this could be the end of my life
I reach deep into my pocket for my knife
Because I’m not afraid to roll deep
I’ve done it many times before
Still I find myself about to weep
I don’t want to die face down on this gravel floor
Cause I don’t want to die some nigga lying on the street
I’m never gonna let myself except defeat
So I lunge out, pain shooting up my thigh
I can feel as my steel slides into his flesh
I feel myself start to cry
Tears added into the mesh
A mixture of fears
Now a mixture of tears
A mixture of hate
Now a mixture of slanted fate
That’s turned upon me
A toll that’s once again has taken its fee

It's very good. I'm just not sure which lines,as some type of order, are to rhyme. Rhyming words are great, the flow seems uneven. It starts with 1/3; 5/6; 7/9; 11/12; 14/16; if I counted correctly, then each two lines. Maybe it is a method I am not familiar with.

UDK my first textured mesh - barrel.

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Barrel $49.99 Matthew Lusk Barrel - Limited Edition

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Double Barrel $3.49 Double Barrel

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Pop Up Water Barrel 50 Gallon $120 Pop Up Water Barrel Strong and Durable This pop up water barrel is made of flexible, puncture-resistant, laminated polyester. The wide mouth zips opens the top for easy dipping. It has a mesh screen to keep debris out. It includes a pre-installed nozzle and cap at the base for hose connection. Conserves your rain water. Folds down for convenient storage. 34 Gallon: 24" Tall, 20" Diameter 50 Gallon: 32" Tall, 30" Diameter 75 Gallon: 24" Tall, 20" Diameter Ships Quickly! A Bosmere Design The Bosmere group has been established in the world of Home, Garden, and Leisure for over 25 years. It has been established in North America for over 15 years and serves Canada and Central and South America, as well. Bosmere is well known for quality products that include ample instructions and superior customer service.

Pop Up Water Barrel 75 Gallon $95 Pop Up Water Barrel Strong and Durable This pop up water barrel is made of flexible, puncture-resistant, laminated polyester. The wide mouth zips opens the top for easy dipping. It has a mesh screen to keep debris out. It includes a pre-installed nozzle and cap at the base for hose connection. Conserves your rain water. Folds down for convenient storage. 34 Gallon: 24" Tall, 20" Diameter 50 Gallon: 32" Tall, 30" Diameter 75 Gallon: 24" Tall, 20" Diameter Ships Quickly! A Bosmere Design The Bosmere group has been established in the world of Home, Garden, and Leisure for over 25 years. It has been established in North America for over 15 years and serves Canada and Central and South America, as well. Bosmere is well known for quality products that include ample instructions and superior customer service.

38 Gallon Rainsaver Rain Barrel (Tan) $164.95 The 38 Gallon Rainsaver rain barrel is quick to set up and easy to use. This rain barrel has a flat back for a tight fit against the wall with very little wasted space, and it requires no drilling or special tools for assembly. It requires only a downspout or roof flashing for years of low-maintenance use. The rain cistern holds several days or weeks worth of water for gardens, washing cars, cleaning garden tools, or bathing dogs. It is a little over 2 feet tall, and it can be mounted on cinderblocks or a ledge for higher water pressure. The 38 Gallon Rain Saver is made in the USA using polyethylene materials. It is lightweight and locally produced, both of which help reduce its carbon footprint. Capacity: 38 gallons Dimensions: 29.5"H x 28.5"W x 14.5"D Weight: 22 lbs (empty) / 340 lbs full of water Lightweight can be moved around by 1 person when empty Bottom heavy to prevent tipping The back of the barrel is flat, and hugs the side of the house without any room for weeds to grow Made from non-reactive plastic will not rot, stain walls, or change color Inclined water intake funnels water to the inlet and eliminates the need for diverters or intake pipes Leaf guard made from durable plastic instead of easily broken mesh 3 water outlets a brass faucet for filling a bucket, and 2 overflow outlets that can be connected to other rain barrels (or selectively plugged with the 1 included plug Children and animal safe! Ice expands, so a full rain barrel could crack if the drain plugs clog with ice. When there is a hard freeze in the winter, leaving the drain plug open on the rain barrel will protect it from cracking in most situations. For the best protection, rain barrels should be drained before night time temperatures dip below 35 degrees Fahrenheit.

Rain Barrel Soaker Hose 50 FT $50.95 Soaker Hose Save Money and Resources by Rainwater Harvesting Not all soaker hoses are created equal. Ours is specially made to be used in no-to-low flow applications, specifically with rain barrels. Regular soaker hoses are designed to be used with external house faucets which force water out through the porous rubber membrane. Rain barrels must rely on gravity to supply pressure which it does rather poorly. Our rain barrel soaker hose is formulated with unique rubber compounds. It is then fitted with sturdy injection molded plastic attachments to allow hook up to all standard 1 and 3/4 inch threaded spigots. As an added benefit, we've included a 200 T-mesh filter which prevents debris from clogging the hose. Set up is as easy as connecting the 50 foot hose to your rain barrel's spigot and running it through your garden by the base of your plants. You can even cover it with a thin layer of mulch to conceal it. Once installed, the hose will time release water along its entire surface which minimizes water loss and constantly hydrates your plants. Make your rain barrel more effective and remove the need to constantly water ground based plants with our Rain Barrel Soaker Hose. Special Features Specially designed for use with rain barrels Gradually releases water to plants Virtually ZERO loss to evaporation Perfect for arid climates and summer time Includes 200 Mesh T-Filter (to catch debris) 50 Ft for running all through your garden Will work with all 1 3/4 inch spigots Low Price Guarantee Good Ideas, Inc. is a growing company producing purposeful, American made, rotationally molded, goods. Their mission is to provide gardeners with high quality products that will better their lives while providing employment opportunities for the people in their community, local and beyond. They are located in Lake City, PA and are comprised of diligent and hard-working individuals whose daily goal is to provide the best service and support possible. Please join Garden.com in supporting an American company committed to quality products and environmental and professional responsibility.

Barrel Of A Gun $10 Barrel Of A Gun - Depeche Mode

Barrel Cactus $14.99 Barrel Cactus - Premium Poster

A Barrel Cactus $24.99 A Barrel Cactus - Photographic Print

Bottom Of The Barrel $19.99 Bottom Of The Barrel - T-Shirt

Barrel Bolts $49.99 Barrel Bolts - Giclee Print

Bless the Barrel $24.99 Bless the Barrel - Photographic Print

Barrel Boys $24.99 Barrel Boys - Photographic Print

Barrel Organ $24.99 Barrel Organ - Photographic Print

Barrel Walking $24.99 Barrel Walking - Photographic Print

38 Gallon Rainsaver Rain Barrel (Black) $164.95 The 38 Gallon Rainsaver rain barrel is quick to set up and easy to use. This rainbarrel has a flat back for a tight fit against the wall with very little wasted space, and it requires no drilling or special tools for assembly. It requires only a downspout or roof flashing for years of low-maintenance use. The rain cistern holds several days or weeks worth of water for gardens, washing cars and cleaning garden tools. It is a little over 2 feet tall, and it can be mounted on cinderblocks or a ledge for higher water pressure. Made in the USA using recycled polyethylene. Capacity: 38 gallons Dimensions: Height: 29.5"H x 28.5"W x 14.5"D Weight: 22 lbs (empty) / 340 lbs full of water Bottom heavy to prevent tipping The back of the barrel is flat, and hugs the side of the house without any room for weeds to grow Made from non-reactive plastic will not rot, stain walls, or change color Inclined water intake funnels water to the inlet and eliminates the need for diverters or intake pipes Leaf guard made from durable plastic instead of easily broken mesh 3 water outlets, a brass faucet for filling a bucket, and 2 overflow outlets that can be connected to other rain barrels (or selectively plugged with the 1 included plug Children and animal safe! Ice expands, so a full rain barrel could crack if the drain plugs clog with ice. When there is a hard freeze in the winter, leaving the drain plug open on the rain barrel will protect it from cracking in most situations. For the best protection, rain barrels should be drained before night time temperatures dip below 35 degrees Fahrenheit.

Bonasse Barrel Case Blue $3.99 Barrel Case

Mountain Barrel $10 Mountain Barrel - United Fun Traders

Barrel Maker $19.99 Katsushika Hokusai Barrel Maker - Premium Poster

Over a Barrel $24.99 H. Armstrong Roberts Over a Barrel - Photographic Print

Golden Barrel $69.99 Marco Almera Golden Barrel - Stretched Canvas Print

14kt Gold Mesh Bangle With Pave Diamonds $395 The best of both worlds: our fine 14kt gold bracelet is intricately woven into lightweight mesh and finished with .27 ct. t.w. diamonds set on a sterling silver barrel bead. Slip-on bracelet. Diamond birthstones are the perfect gift for April birthdays.

Italian Sterling Silver Mesh Bracelet With .45 ct. t.w. CZ Bead $131.25 This beaded mesh bracelet makes quite an impression, thanks to the accent of a flickering barrel bead of .45 ct. t.w. CZs! Adjustable size stretches to fit most wrists. Sterling silver bracelet. CZ weights are diamond equivalents.

Firetrap KLX Barrel Jeans $52.5 Firetrap KLX Barrel Jeans

Black Barrel of Slime $1.49 Includes 1 barrel of slime.

Surfing-Heavy Barrel $10 Surfing-Heavy Barrel

Somewhere Down The Barrel $10 Somewhere Down The Barrel - The Dissociatives

VTG Ground Lift Barrel $24.99 VTG Ground Lift Barrel

ProLine Barrel Knob Chrome $12.49 ProLine Barrel Knob Chrome

Proline Barrel Knob Chrome $12.49 ProLine Barrel Knob Chrome

Vtg Ground Lift Barrel $24.99 VTG Ground Lift Barrel

Circa Barrel End Table $372 Circa Barrel End Table

Pine Barrel Ring Mirror $199 Pine Barrel Ring Mirror

Tales From The Barrel House $12.49 Tales From The Barrel House

Barrel House Piano $6.49 Barrel House Piano

Staring Down The Barrel $9.99 Staring Down The Barrel

Scraping The Barrel (English) (Box) $44.99 Scraping The Barrel (English) (Box)

Cracker Barrel $39 Cardpool pays out 78% for Cracker Barrel Gift Cards

Crate & Barrel $42 Cardpool pays out 84% for Crate & Barrel Gift Cards

Barrel Cortex $126 An objective, single authored synthesis on the current knowledge of the barrel cortex.

Pacific Crest Navy Blue 36-inch Barrel Duffel $68.58 You will love this large, rugged and durable duffle bag. Perfect for travel, sporting events or storage. Navy blue600 denier fabric2-inch webbing handles encircle bagTwo polymer grab handlesTwo slot zippered side pocketsFront mesh zippered pocket41-inch adjustable, detachable, padded shoulder strap#8 2-way separating coil zipperDimensions: 18 inches x 36 inches

Beer Barrel Polka $10 Beer Barrel Polka - Starsound Orchestra

The First Barrel - a Goatskin $39.99 The First Barrel - a Goatskin - Giclee Print

Barrel-Line Dress $49.99 Barrel-Line Dress - Giclee Print

Beer Barrel at Fanta $39.99 Beer Barrel at Fanta - Giclee Print

Barrel Full Of Monkeys $19.99 Barrel Full Of Monkeys - T-Shirt

Gun Barrel Sight $19.99 Gun Barrel Sight - Premium Poster

Roll Out the Barrel $24.99 Roll Out the Barrel - Photographic Print

Flowering Barrel Cactus $39.99 Flowering Barrel Cactus - Giclee Print

Diogenes in His Barrel $39.99 Diogenes in His Barrel - Giclee Print

Lock, Shock and Barrel $34.99 Lock, Shock and Barrel - Stand Up

Mrs Taylor's Barrel $39.99 Mrs Taylor's Barrel - Giclee Print

Impoverished Taxpayer in Barrel $14.99 Impoverished Taxpayer in Barrel - Premium Poster

Italian Vermeil Mesh Bracelet With .45 ct. t.w. CZ Bead. $131.25 Make quite an impression with this beaded mesh bracelet, which features the accent of a flickering barrel bead of .45 ct. t.w. CZs! Adjustable size stretches to fit most wrists. Vermeil* bracelet. CZ weights are diamond equivalents. *18kt gold-plated sterling silver.

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