Corner Bar

Year by year

Inspections

1. Feb 13, 2026 Follow Up · No items found

   No violations cited.

2. Jan 13, 2026 Routine · 4 priority, 3 priority foundation, 7 core, 1 repeat
   • Serious Priority Corrected on site

     FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY

     Bacon bits, croutons, and sunflower seeds in the customer self-service area (salad bar) is not protected from contamination.

     Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination. Containers provided with covers during inspection.

     Code 3-306.11

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Beef tips in buffet warmer is hot held at 103°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Beef tips reheated to 165°F and placed back in hot hold unit. Hot hold unit temperature adjusted.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Potato salad in Superior 2 door RIC is cold held at 46°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items- all items over 41°F were discarded, all items under 41°F moved to a different cooler. Repair cooler before placing items back in this cooler.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Cottage cheese in salad bar is cold held at 45°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items-cottage cheese discarded.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Bloody mary mix in bar "Cupboard" RIC is cold held at 50°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items- bloody mary mix discarded. Moved all food items to a different cooler.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer used to sanitize the thermometer probe is not being used according to EPA registered label use instructions and is used on the food contact surface without being diluted to an appropriate concentration.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Employee utilized a wipe cloth bucket sanitizer at an appropriate concentration for sanitizing the thermometer.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for roast beef in Superior RIC. Food is held out on counter for long periods of time to cool and then placed in cooler tightly covered.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Leave food uncovered during the cooling process.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine sanitizer test kit is availble for checking sanitizer concentrations, but it is expired.

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

     Code 4-302.14

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of Keystone sanitizer for the dish machine is not labeled with common name of product- bucket is labeled with previous sanitizer product that is no longer used.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days. Provide proof of CFM certificate via email (Mackenzie.benda@co.barron.wi.us). If proof of CFM is not received within 90 days, an operating without a CFM fee ($150.00) will be assessed to the facility and a 30 day extension will be given. If proof of CFM is not received after 30 day extension, loss of li

     Code 12-201.11 (A) (1)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Styrofoam cup used to scoop mac and cheese was improperly stored in the container contacting the mac and cheese.

     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

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored in sanitizer that is not at the appropriate concentration (chlorine 200+).

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Staff member made new sanitizer solution at appropriate concentration.

     Code 3-304.14 (B) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Wood interior of the "Cupboard" cooler in the bar is constructed of wood that is not easily cleanable. Discontinue food storage in this unit.

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

     Code 4-101.19

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Styrofoam cup used as a scoop in the mac and cheese was observed being reused. Styrofoam cup is intended for single use only.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of ceiling of the walk in cooler (basement) are soiled with mold.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floor in the kitchen near the grill is not easily cleanable due to exposed wood and damage.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The wall behind the hot buffet is not constructed to be easily cleanable (drywall).

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

3. Dec 21, 2023 Re-inspection · No items found

   No violations cited.

4. Nov 30, 2023 Routine · 4 priority, 3 priority foundation, 6 core, 1 repeat
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Ready to eat corned beef & brisket stored under raw ground beef in the upright cooler in the kitchen.

     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

     REHEATING FOR HOT HOLDING

     Gravy was improperly reheated. Gravy that had been cooled and was being reheated for hot hold did not reacy 165°F within 2 hours.

     Correction: Adjust procedures and methods to properly reheat food. Recommend fully heating product in microwave or on stove before placing in warming unit. Unsafe food shall be discarded.

     Code 3-403.11

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Coleslaw in the salad bar is cold held at 44°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Thermometer for monitoring internal food temperatures is not sanitized after cleaning.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COOKING TIMES AND TEMPERATURES

     The Person in Charge (PIC) is unable to demonstrate knowledge of safe cooking and reheating temperatures.

     Correction: The person in charge shall obtain training or training materials on safe cooking temperatures so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (6)

   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method for ready to eat chicken, brisket, corned beef, prime rib is inadequate. There is not a consistent datemarking system for many ready to eat products.

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

     Code 3-501.17 (D)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine sanitizer test kit is not available for checking sanitizer concentrations.

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

     Code 4-302.14

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored in bucket of soap water.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

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

     Boxed and canned food items is stored in an area subject to dust/dirt. Boxed/canned food items stored in the basement dry storage area have debris/sand coming off the wall collecting on the boxes/cans.

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

     Code 3-305.11 (A) (2)

   • Not serious Core

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

     Open box of chicken breading is stored in an area (basement) subject to dust.

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

     Code 3-305.11 (A) (2)

   • Not serious Core

     EQUIPMENT AND UTENSILS - WOOD, USE LIMITATION

     Wood table used in the chicken breading area is not easily cleanable.

     Correction: Remove this table from use in food preparation area. Remove wood used for food contact surfaces unless otherwise approved for use.

     Code 4-101.17

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of walls and floor near the chicken breading station are soiled with chicken breading residue.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the walls in the walk in cooler in the basement are soiled with mold residue.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of dry storage shelving in the basement are soiled with sand/dirt.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of rolling metal car in the walk in cooler in basement are soiled with food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of wall behind the dishwasher are soiled with mold residue.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the wall next to/behind the broaster are soiled with grease build up.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service articles are being stored on the floor in the basement dry good storage.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12

   • Not serious Core

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     The physical facilities in dishwashing area and kitchen are missing many ceiling tiles.

     Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace ceiling tiles.

     Code 6-501.11