Cornerstone Bar & Grill”.

Year by year

Inspections

1. Jul 10, 2026 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT - Not Corrected

     Employee observed assembling burgers and slicing tomatoes with bare hands.

     Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

     Code WFC 3-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION - Not Corrected

     Cutting board, cookline utensils, bowls used with TCS food not cleaned at least every 4 hours. PIC informed utensils are cleaned once per shift, meaning once every 8 hours.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION - Not Corrected

     Food is not protected from cross contamination. In walk-in cooler, ham is stored below thawing white fish and shrimp.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Repeat

     DATE MARK - SYSTEM - Not Corrected

     A date marking system is not in place for ready-to-eat TCS foods. Many foods are not datemarked such as sausage gravy and corn chowder or exceed 7 days such as cooked mushrooms dated 6/27, housemade chili mayo dated 6/19.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING - Not Corrected

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Serious Priority (CDC risk factor) Repeat

     HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected

     Handsink in basement is not accessible as cart is stored in front and soap and papertowel not available. The sink appears to not be in active use. PIC occasionally uses prep table to portion product.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     1. Employee toilet room is soiled. Bottom of urinal and toilet has black residue. Floor and sink is unclean. 2. In basement, near ice machine there is pooling of scum water on floor. 3. Vent hood filters for small ventilation hood are dusty.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     In basement, near ice machine there is pooling of scum water on floor.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Repeat

     SANITIZATION - CHEMICAL - Not Corrected

     The sanitizer concentration for the bar dish machine is at 10ppm. Bottle of sanitizer is near empty.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     A test kit for the sanitizer chlorine and quaternary ammonia is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING - Not Corrected

     In steam well by doorway, corn chowder held at 122-148F. Employee informed chowder and chili were reheated in the unit >2 hours prior.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Repeat

     TEMPERATURE - COLD HOLDING - Not Corrected

     Cookline prep cooler, holding products on the top right side warm such as mushrooms 46F, mayo 48F, tomato halved 53F, sauces 60F. Items below and more to the left <41F(air).

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL - Not Corrected

     Operator has a written plan for using time as a public health control that is posted on the 2-door fridge in the kitchen, but is not following the plan. Whipped butter out at room temperature not marked with time and PIC informed butter has been out for over than a day. Product states to "keep refrigerated".

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

2. Jul 9, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed assembling burgers and slicing tomatoes with bare hands.

     Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

     Code WFC 3-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Cutting board, cookline utensils, bowls used with TCS food not cleaned at least every 4 hours. PIC informed utensils are cleaned once per shift, meaning once every 8 hours.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In walk-in cooler, ham is stored below thawing white fish and shrimp.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Repeat

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods. Many foods are not datemarked such as sausage gravy and corn chowder or exceed 7 days such as cooked mushrooms dated 6/27, housemade chili mayo dated 6/19.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Serious Priority (CDC risk factor) Repeat

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in basement is not accessible as cart is stored in front and soap and papertowel not available. The sink appears to not be in active use. PIC occasionally uses prep table to portion product.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     1. Employee toilet room is soiled. Bottom of urinal and toilet has black residue. Floor and sink is unclean. 2. In basement, near ice machine there is pooling of scum water on floor. 3. Vent hood filters for small ventilation hood are dusty.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Repeat

     SANITIZATION - CHEMICAL

     The sanitizer concentration for the bar dish machine is at 10ppm. Bottle of sanitizer is near empty.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine and quaternary ammonia is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     In steam well by doorway, corn chowder held at 122-148F. Employee informed chowder and chili were reheated in the unit >2 hours prior.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Repeat

     TEMPERATURE - COLD HOLDING

     Cookline prep cooler, holding products on the top right side warm such as mushrooms 46F, mayo 48F, tomato halved 53F, sauces 60F. Items below and more to the left <41F(air).

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has a written plan for using time as a public health control that is posted on the 2-door fridge in the kitchen, but is not following the plan. Whipped butter out at room temperature not marked with time and PIC informed butter has been out for over than a day. Product states to "keep refrigerated".

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

3. Sep 26, 2025 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING - Not Corrected

     In kitchen, drain under prep sink is slow to drain.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     PEST - EVIDENCE - Not Corrected

     Evidence of pests observed. In bar, kitchen, and basement drain flies and black flies are flying around. In basement, standing liquid observed in alcohol storage room and in back pump room which is creating harborage for flies. In basement, flies observed especially near can shoot.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR - Not Corrected

     In basement, panko crumbs, fry oil, cans with food and single use items stored on the floor.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     On cookline, prep cooler is empty with sign stating to not use.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

4. Sep 24, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     Ice machine shoot and upper interior ceiling inside basin has significant build-up of pinkish/blackish mold and hard water mineral build-up.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Chicken breasts in metal pan with aluminum foil cover at 46F in bottom shelf of 2-door cooler made day prior.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     1. In prep cooler, diced tomatoes not dated. 2. In cookline prep cooler, ham dated 9/9 , house made dressing dated 8/18 exceeds 7 days, and several items without date mark. 3. In 2-door cooler, corned beef no date, whipping cream no date, dressing house made dated 9/16 exceeds 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     In kitchen, pipe under handwashing sink is damp and the seams when used and a catch basin is placed underneath to capture drips. In kitchen, drain under prep sink is slow to drain.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in bar area is large and used to store sieve, bleach bucket, and rack for dishes.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at bar handsink for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     LIGHT SHIELDING

     Light bulb in walk-in cooler is missing shield.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code WFC 6-202.11

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Evidence of pests observed. In bar, kitchen, and basement drain flies and black flies are flying around. In basement, standing liquid observed in alcohol storage room and in back pump room which is creating harborage for flies. In basement, flies observed especially near can shoot.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Serious Priority (CDC risk factor)

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration in the bar dish machine is at 0ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     In basement, panko crumbs, fry oil, cans with food and single use items stored on the floor.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     1. In kitchen, flat of eggs stored above fill line of prep cooler holding shell eggs at 47F. 2. On cookline, prep cooler is not consistently holding food <41F, salad dressings 47F, pooled eggs 50F, corned beef 46F, raw bacon 46F. 3. Whipped butter stating to "keep refrigerated" holding on counter at room temperature at 71F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for whipped butter held at room temperature and eggs.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

5. Nov 10, 2023 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     1) Significant build up of grease and food particle build up in fry area, floor, walls and on equipment. 2)Onion peelings and food on floor in walk-in cooler. 3) Basement employee bathroom floor and room are unclean.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

6. Nov 8, 2023 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     1) Interior top of ice machine is visibly soiled with black and pink, mold/slime above the ice. 2) Deli slicer is soiled with food particles behind the blade.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods. Many prep cooler items kept 48 hours are not date marked. Pulled pork pulled from freezer 4 days prior (Sunday) not date marked. In walk-in, sausage gravy dated 10/16 was pulled from freezer today.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Pipe under kitchen handsink is leaking. Catch basin bucket is stored under to catch leak.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in bar area is not accessible. Wiping cloth bucket with sanitizer stored under spigot. Afterwards, bucket of soap stored in handsink.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink in bar area.

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

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     1) Significant build up of grease and food particle build up in fry area, floor, walls and on equipment. 2)Onion peelings and food on floor in walk-in cooler. 3) Basement employee bathroom floor and room are unclean.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for sanitizer in the bar dish machine is at 0ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     In basement, fry oil is stored directly on floor in dry storage area.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     1) In prep cooler across from fryers, salsa at 47F, cheese sauce at 49F, and raw beef at 46F. 2) In large 2-door cooler in corner, steak at 43 and 44F, non-TCS onions at 44F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COOLING

     Beef jus in plastic sour cream container is at 80F after 3 hours of cooling in refrigerator.

     Correction: Rapidly cool cooked food from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

7. Jan 26, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw beef over ham in the walk-in cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     1. The sanitizer concentration for Chlorine in the kitchen dish machine is at 0 ppm. 2. The quat sanitizer in the wiping cloth bucket at the bar tested less than 200 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer. Maintain Chlorine concentration at 50-200 ppm. After the dish machine is fixed, send a short video showing the dish machine being tested and a test strip reading 50-200 ppm Chlorine. Send this proof to inspector by February

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - USE CONDITIONS

     Bleach water in kitchen wiping cloth bucket tested over 200 ppm.

     Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions.

     Code WFC 7-202.12

8. Mar 4, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

9. Feb 5, 2019 Routine Inspection · Reinspection Required

   No violations cited.

10. Mar 26, 2018 Routine Inspection · No Reinspection Required

    No violations cited.

11. Apr 21, 2017 Routine Inspection · No Reinspection Required

    No violations cited.

12. Mar 30, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

13. Apr 13, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

14. Nov 13, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

15. Jan 29, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

16. Feb 22, 2012 Re-Inspection · No Reinspection Required

    No violations cited.

17. Feb 20, 2012 Routine Inspection · Reinspection Required

    No violations cited.