Using a handwashing sink- operation and maintenance Observation:Hot and cold water is needed at the kitchen and bar handsinks. Water was turned on both sinks. Corrected
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Do not prep raw chicken on the same prep table as a pan of cooked meat to protect against possible cross contamination. Cooked meat was moved.
Sanitization methods - hot water, chemical Observation: Concentration of sanitizer in dishmachine is inadequate to properly sanitize.
Common name-working containers Observation: Sanitizer bottles shall be labeled -correctexd
equipment food contact surfaces and utensils clean to sight and touch. Observation: The pop guns in the bar and the can opener need additional cleaning. Corrected
Separation from food, equipment, utensils, linens, and single service Observation: Cleaner and sanitizer found over cooking oil - toxics were moved.
10/29/2015
Regular
No violation noted during this evaluation.
02/06/2015
Regular
No violation noted during this evaluation.
07/24/2014
Routine
No violation noted during this evaluation.
02/12/2014
Routine
Food storage - preventing contamination from the premises Box sitting on top of uncovered chicken wings in walk-in cooler. Corrected.
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