Corner Kitchen Family Restaurant

Year by year

Inspections

1. Feb 3, 2026 Routine · 3 priority, 5 priority foundation, 2 core, 1 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after handing raw eggs. Employee then don a pair of gloves and proceeded to repair food. Instructed employee to wash their hands. Employee then discarded their gloves, washed their hands and don a new pair.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Observed plate of raw beef patties stored on slotted shelf above open container of cooked peeled potatos in 3 door upright cooler. Instructed PIC to keep raw products at the bottom of the cooler. PIC stated they will maksure they keep raw products on bottom shelf. PIC then moved the burgers below.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     Observed no air gap provided on ice machine in basment and soda gun at bar. Instructed PIC to have a air gap on each these areas. PIC stated they get air gaps.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Observed in walk in freezer in basment and 1 Dr Freezer in kitchen container of cooked ribs, chorizo, roasted pork are not date marked. Observed in 2 door prep cooler and 3 door upright cooler containers of sliced turkey, sausage links, and ham are not date marked. Discussed with PIC and they stated all the food in the cooler was made on 1/31/2026. All frozen items were all made and then frozen also on 1/31/2026. Instructed PIC they must date mark all the food items listed above and maintain proper date marking, even freezing food. PIc stated they will date mark all foods.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     Observed no time as a public health control plan is available for review. Establishment is uses TAPHC for shelled eggs on cook line. Establishment lets them stick out for 4 hours and then discard them. Instructed PIC to create a TAPHC and email it to KCPH. PIC stated they will.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     Establishment does not have a thermometer present for monitoring all temperatures in foods. Observed thermometer highest temperature can only reach 120F. Instructed PIC they need to get another thermometer to test all food temperatures. PIC stated they will get thermometer.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Observed soap not available at food employee handwashing sink located in basment and employee handwashing sink located in basement bathroom. Informed owner and owner stated they will get soap to these areas.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     Observed no single-use toweling or other hand drying device available at employee handwashing sink for hand drying located at both handwashing sinks in basement, bar, and one sink at the kitchen. Informed PIC and PIC stated they will get paper towels.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     Observed in basement dry stored area in basment that package of dry pasta and canned foods are stored in an area subject to contamination. Observed insulation from HVAC system is falling apart and debris is falling onto packages of food. Instructed PIC to clean the packages and cans. Store the food away from that are and fixed the insulation that is falling apart.

     Correction: Store food in areas not exposed to splash, dust, or other contamination.

     Code 3-305.11 (A) (2)

   • Not serious Core

     HANDWASHING SIGNAGE

     Observed no handwashing signage provided at employee handwashing sinks located at both kitchen handwashing sinks, women's restroom, men's restroom, bar handwashing sinks and both handwashing sinks in basment. Instructed Person In Charge to post handwashing sign. PIC stated they will get signs posted.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

2. Feb 7, 2025 Routine · 4 priority foundation, 4 core
   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events. Observed facility to not have an active Clean-Up Procedure or kit. PIC stated he would print of Datcp Vomit and Diarrheal policy and purchase a kit this week.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Multiple cooked tcs food items in prep coolers and upright 3 door coolers is improperly date marked. Facility has some items date marked but not all items. PIC to purchase day label stickers to promote a better date marking system..

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Can opener is visibly soiled. Observed Can opener to have visible soiled condition. PIC removed can opener for cleaning.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 0°F. Hot Water on West Faucet of Bar sink is not working. Observed faucet handle to not work preventing hot water from working. PIC stated they would call for repairs this week.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. Current CFPM is expired. Facility to have new CFPM within 90 Days.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 Days.

     Code 12-201.11 (A) (1)

   • Not serious Core Corrected on site

     TCS FOOD - SLACKING

     Raw Fish is being improperly slacked. Observed frozen fish sitting on counter going through thawing phase. PIC moved items back to refrigeration.

     Correction: Adjust procedures or methods to properly slack food products before preparation.

     Code 3-501.12

   • Not serious Core Corrected on site

     FOOD LABELS - BULK FOODS LABELED

     Bulk food container is not labeled or no placard is provided with required label information. Observed 3 buckets of ingredients without labels. PIC marked all containers while onsite.

     Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.

     Code 3-602.11 (C)

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Ice Serving station is in deterioated condition. Observed rotting wood condition on this serving station. PIC to replace damage surface.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

3. Dec 4, 2023 Routine · 1 core
   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoop was improperly stored on top of ice chest.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12