THE LANDING

Violations (4)

• dbcd6be4-db39-409b-b81f-13269e3a44ecCritical

  Clean-up of Vomiting and Diarrheal Events

  2-501.11 Clean-up of Vomiting and Diarrheal Events. A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. DECEMBER EMAIL SENT TO ALL FACILIITIES PROVIDED INFORMATION FOR COMPLIANCE

  Employee Health

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. REACHIN SERVER AREA & DRAWER REACHIN UNDER GRILL this equipment, not maintaining TCS foods at 41F 3/12/2026 1:50:00 PM -07:00 - ceviche: 47 °F 3/12/2026 1:54:55 PM -07:00 - carnitas: 48 °F 3/12/2026 1:50:01 PM -07:00 - cooked shrimp [inside]: 45 °F 3/12/2026 1:50:00 PM -07:00 - salsa: 47 °F

  Time Temperature Control for Safety Food (TCS Food)

• f45929eb-0306-418b-8506-9fd7fc5a77e9

  Contamination prevented during food preparation, storage, and display

  3-305.11 (A) Except as specified in (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. BAR LIQUOR BOTTLE STORAGE bottled products stored on floor at corner / hand sink area

  Prevention of Food Contamination

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. OPEN TOP REACHIN IN SERVER AREA server area reachin not maintaining food 41F

  Utensils, Equipment and Vending