Landmark Bar

Year by year

Inspections

1. Nov 2, 2025 Routine · No items found

   No violations cited.

2. Oct 25, 2024 Routine · 1 priority foundation, 2 core
   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Numerous nonshelf-stable food items lacked datemarking or had past-due dates including grilled chicken, shredded cheese, portioned cups of tartar sauce, pizza sausage, and sliced mushrooms.

     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 Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Numerous nonfood-contact surfaces were found in an unclean state. Bottom interior surface of prep cooler contains food residue accumulations as well as debris accumulations in exposed seams. Prep cooler door seals contain food debris build-up. End of prep table cutting board has food debris and grime. Chest freezer handles and exterior surfaces harbor food residue build-up. Kitchen utensil rack contains food debris accumulations. Clear plastic food containers had pieces of adhesive labels that failed to be removed during warewashing.

     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

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Containers of single-use items found stored on floor including large and small foam clamshell trays, drink cup lids, napkins, and paper towels. Large number of clamshell meal trays stored on rack in store room with no protection.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

3. Apr 30, 2024 Routine · 2 priority, 2 priority foundation, 3 core, 1 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In the walk-in cooler 10 containers of thawing fish filets stored on top of two beer kegs, and raw shell eggs stored above energy drink cans and pineapple juice.

     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 Repeat

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

     Chlorine sanitizer not being used according to EPA registered label use instructions. Kitchen dish machine found to not be dispensing sanitizer at all (0 ppm). Sanitizer bucket found to a have a concentration of 10 ppm, below the required minimum of 50 ppm.

     Correction: Do not use dish machine until it is properly dispensing sanitizer. Use bar 4-comp sink to manually wash wares. Provide training to employees on proper mixing and monitoring of sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation

     WAREWASHING MACHINES - AUTOMATIC DISPENSING OF DETERGENT AND SANITIZERS

     Dish machine unable to dispense correct amount of sanitizer for the washing of wares, utensils, and equipment. Four attempts were made to obtain a satisfactory sanitizer concentration reading but each time there was no color change to the test strip, indicating 0 ppm, or a complete absence of sanitizer.

     Correction: Place dish machine on hold and only use bar 4-comp sink for warewashing until dish machine can be serviced by a maintenance technician.

     Code 4-204.117 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Wire shelves in prep table cooler (2) are significantly rusted creating a physical and chemical hazard.

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

     Code 4-101.19

   • Not serious Core

     PLUMBING - SERVICE SINK

     There is no service sink provided in food establishment.

     Correction: Provide at least 1 service sink or curbed cleaning facility.

     Code 5-203.13

   • Not serious Core

     CONTROLLING PESTS - HARBORAGE CONDITIONS

     Both doors on lower portion of prep table cooler unable to stay closed without blocking with heavy objects.

     Correction: Repair door-closing mechanisms for both doors of prep table cooler to protect food items from potential pest activity.

     Code 6-501.111 (D)

4. Jun 1, 2023 Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     A few missing and broken tiles are present in storage and kitchen area. The walk-in cooler floor is deteriorating.

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

     Code 6-201.11

5. May 24, 2023 Routine · 2 priority, 1 priority foundation, 2 core, 1 repeat
   • Serious Priority Repeat

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

     The dishwasher is not properly dispensing chlorine to properly sanitize dishes.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Sanitize dishes manually in 4 comp sinks until adjustments or repair is made.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     Clean dishes are being placed directly next to the handwash sink to dry.

     Correction: Place clean dishes in an area away from possible contamination. Currently handwashing activity can splash onto drying dishes.

     Code 4-602.11 (A)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     The temp of the reach in refrigerator ranged from 44-56 during the inspection.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Morning temp log indicated kitchen reach in refrigerator was at a temp of 32 F when facility opened. Continue to monitor.equipment items that have been temperature abused are to be discarded. Rerrange food storae within the cooler so proper air flow cools foo

     Code 4-301.11

   • Not serious Core

     TOILET FACILITIES - RECEPTACLES - COVERED

     Female bathroom is not provided with a covered waste receptacle.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     A few missing and broken tiles are present in storage and kitchen area. The walk-in cooler floor is deteriorating.

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

     Code 6-201.11