CORNER BISTRO

Order for delivery

Inspection history

1. Jun 10, 2025

   A
   2 violations

   • Critical: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

2. Feb 28, 2024

   B
   4 violations

   • Critical: Evidence of rats or live rats in establishment's food or non-food areas.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Critical: Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
   • Critical: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

3. May 16, 2023

   ✕
   9 violations

   • Critical: Hot TCS food item not held at or above 140 °F.
   • Critical: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
   • Critical: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
   • Critical: Evidence of mice or live mice in establishment's food or non-food areas.
   • Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
   • Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
   • Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • Critical: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.