A96
LANDMARK FAMILY RESTAURANT
4429 CENTRAL AV, Charlotte, NC 28205
Restaurant · NC permit/State ID 2060010620
Latest gradeA (96)
Last inspectedOct 9, 2026
Inspections on record43
On record sinceAug 16, 2013
Score history
Jul 17, 2014Higher is betterOct 9, 2026
Inspections & violations
Oct 9, 2026 A 96 · 8 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: www.mecknc.gov/foodsafety Observed signed employee health policy forms missing 6th reportable disease. CDI: EHS provided updated copy.
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures available for responding to vomiting or diarrheal events. CDI: EHS provided a copy.
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw steak being stored behind ready to eat corned beef in reach in cooler. CDI: PIC re-arranged items to proper storage order.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed containers of raw chicken being stored behind containers of raw beef in grill drawer cooler. CDI: PIC re-arranged items to proper storage order.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a bucket of cut onions being stored on bottom shelf in walk in cooler below boxes of unwashed produce. CDI: PIC re-arranged items to proper storage order.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a plastic grocery bag containing ice being stored on top of lettuce in prep flip top cooler on cook line. CDI: Employee removed plastic grocery bag of ice and voluntarily discarded top layer of lettuce that was touching bag.
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed three deep plastic partially covered plastic containers of Alfredo sauce that PIC stated was prepared last night at 11:30pm cooling in walk in cooler in which Alfredo measured 51F. CDI: PIC voluntarily discarded containers of Alfredo sauce.
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of white rice being stored at 54F in walk in cooler and a container of melted butter and margarine blend being held at 70F on prep counter. Box on butter margarine blend states keep refrigerated item is perishable. CDI: PIC voluntarily discarded rice and placed butter margarine blend on TPHC and will hold margarine butter blend on TPHC moving forward.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed three deep plastic partially covered plastic containers of Alfredo sauce that PIC stated was prepared last night at 11:30pm cooling in walk in cooler in which Alfredo measured 51F. CDI: PIC voluntarily discarded containers of Alfredo sauce.
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single use to go containers being stored on shelf above grill outside of their original packaging right side up. CDI: Employee inverted containers to protect against contamination.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor tiles near cooking equipment and floor drain at cook line. Replace missing floor tiles. REPEAT.
Jun 2, 2026 A 97 · 2 violations
Inspector comments: Inspection done along with complaint. Complaint was that bathrooms were not available. Establishment is remodeling women’s restroom and has the men’s bathrooms available for everyone. PIC states bathroom remodel will be complete by this weekend.
#23 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Deli salads in sandwich cooler were not labeled with prep date. TCS RTE foods must be labeled with prep date and used or discarded within 7 days of preparation. CDI - PIC placed prep date labels on items. REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair broken floor tiles underneath cooking equipment. Establishment has repaired floor areas that were noted on previous inspection. 0 pts.
Feb 9, 2026 A 96.5 · 5 violations
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Meat sauce in hot holding measured 120F. TCS foods in hot holding shall measure at least 135F. CDI - Cook reheated meat sauce to above 165F. 0 pts.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Deli salads in sandwich cooler were missing prep date labels. Ensure staff place prep date labels on all TCS RTE foods. CDI - Cook placed prep date labels on items.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#38 · Insects & rodents not present; no unauthorized animals −1
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests. 1 roach observed on shelf above 3-compartment sink. Ensure pests are prohibited from establishment. Establishment has pest control visits weekly. Let pest control know insect was seen on shelf above 3-compartment sink. No increase in severity since last inspection so kept at half credit. REPEAT
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Torn gaskets observed on doors of upright cooler and sandwich cooler. Replace torn gaskets. 0 pts.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Wall damage near doors to kitchen. Floor tile damage and worn grout between tiles in several areas of kitchen. Repair floors and walls where needed. REPEAT
Jul 2, 2025 A 97.5 · 5 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw beef above raw fish in the reach in cooler. Also observed stuffed mushrooms on the same tray with raw beef in the reach in cooler. CDI PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the prep top above 41F. PIC stated that the unit had been open for a few hours during breakfast rush. CDI PIC put the items on temporary TPHC for 6-10 am.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#38 · Insects & rodents not present; no unauthorized animals −1
Corrected during inspectionRepeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed roach crawling on wall near stairs to lower level. Facility is using cardboard on the kitchen floor with may be attracting the insects. CDI- PIC removed roach and will contact pest control company. EHS reviewed pest control records from 6-11-25 by Action Pest Exterminating. REPEAT
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards throughout facility with deep grooves that can not be effectively cleaned and sanitized.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed rusting on shelving inside RIC and WIC. Shelves were either covered with cardboard or aluminum foil. EHS advised to clean and possibly refinish shelves or replace.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed FRP ripped and disconnected from wall behind dish machine. Observed floors with low grout in kitchen area. Facility is using cardboard under mats on the floor along the entire cookline. This appears to be to level/balance the floor. EHS advised to remove cardboard and consider having the floors redone. REPEAT
Mar 12, 2025 A 98.5 · 4 violations
#38 · Insects & rodents not present; no unauthorized animals
Corrected during inspection
6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed roach crawling on floor between prep units and stoves. -CDI- PIC removed roach and will contact pest control company.
#39 · Contamination prevented during food preparation, storage & display
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. -Observed raw shrimp and raw fish stored in undrained ice in RIC and WIC.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair. -Observed rusting on shelving inside RIC, WIC, and storage racks. Repair or replace shelving.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed FRP ripped and disconnected from wall behind dish machine. Observed floors with low grout in kitchen area.
Dec 6, 2024 A 97 · 6 violations
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all foods in vegetable downstairs WIC holding above 41F. PIC stated WIC went out sometime last night, and has already called for repair. EHS observed repairman arrive during inspection. At start of inspection, ambient temperature of WIC was 52F. Throughout inspection, ambient temperature of WIC fluctuated down to 46F, then back up to 58F. PIC stated truck recently (less than one hour ago) delivered food, which was loaded into the WIC. Items delivered today (eggs, whole milk, heavy cream) from the truck were observed between 43F-45F. Items held in WIC overnight were observed between 50-59F. Lettuce was prepped less than one hour ago and placed in WIC for cooling. Lettuce observed at 54F. EHS intervened and PIC moved all items delivered/prepped today to adjacent WIC for rapid cooling and proper cold holding. PIC voluntarily discarded all items held in WIC overnight (eggs, whole milk, heavy cream, sour cream, ranch, blue cheese, cottage cheese, Caesar dressing). EHS and PIC completed product disposition form. By end of inspection, WIC ambient temperature was 45. PIC will continue monitoring temperatures and not store TCS food in WIC until ambient temperature reaches 41F or below. EHS will follow up. -3 day verification visit required-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed gyro meat and stuffed mushrooms without date mark. -CDI- PIC knew items were prepared yesterday and properly added date mark.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed multiple containers of flour other dry items lacking label.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. -Observed rusting on shelving inside RIC and storage racks.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors with low grout in kitchen area.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee clothing and belonging stored over bags of pasta and food.
Aug 16, 2024 A 97.5 · 3 violations
#15 · Food separated & protected
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored over prepped and washed vegetables. Re-organize walk in.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener in need of cleaning. CDI- Can opener taken back. Pts not escalated based on severity.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors with low grout in kitchen area.
Apr 2, 2024 A 96.5 · 5 violations
Inspector comments: NOTE: Facility is not currently undercooking salmon.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI- Observed can opener and clip of ban saw in need of cleaning. CDI- Items broken down and cleaned
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed salad, tomatoes and ham in the prep tops cooling at a rate of 0. CDI- Tomatoes and ham discarded. Salad covered with ice bags.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#37 · Food properly labeled: original container −1
Corrected during inspectionRepeat violation
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bins of flour and sugar without labels. CDI- Labeled.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed freezer gasket soiled with residue. Get cleaned
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - REPEAT Observed card board used on floors throughout the facility. Cardboard is absorbent. Replace with something smooth and easily cleanable. PIC stated that the floor mats are slippery which is why they use the cardboard to stabilize it. They have had 2 employee injury accidents because of the slick mats.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout kitchen area. Fill in areas of low grout.
Dec 12, 2023 A 96 · 12 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands and handle clean single-service disposable towels. CDI, employee rehashed hands.
#14 · Required records available: shellstock tags, parasite destruction
Corrected during inspection
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed salmon offered on menu according to PIC but no parasite destruction letter provided. CDI, letter provided during inspection.
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed a pan of lasagna label with date of preparation that looked to be 12/2. CDI, lasagna voluntarily discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf - Observed salmon on menu offered undercooked according to operator but not identified on menu consumer advisory with asterisk. Vr required.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of cleaner not labeled. CDI, operator labeled chemical bottle.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed lettuce recently prepared and placed in prep refrigerator. CDI, lettuce relocated to walk in cooler to rapidly cool.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed powdered sugar not labeled in container downstairs.
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth used to stabilize cutting board.
#43 · In-use utensils: properly stored
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed brush used to scrape grill stored in contact with soiled area of floor.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed cardboard lid covered with torn aluminum foil stored on chocolate downstairs. CDI, cardboard voluntarily discarded .
#49 · Non-food contact surfaces clean −0.5
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and grease buildup between equipment along cook line. Clean and increase cleaning frequency to maintain clean.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - REPEAT - Observed cardboard lining the floor under mats throughout facility. Cardboard is not an approved material for flooring due to being absorbent and not cleanable. Remove cardboard from floor. Repeat.
Aug 28, 2023 A 95 · 7 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspectionRepeat violation
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - REPEAT - Observed handsink near dish machine lacking paper towels upon arrival. - CDI - PIC provided paper towels. - *NOTE: No point escalation due to all other hand sinks being properly stocked. Point deduction will occur at next routine inspection if issue persists.
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in prep unit on cook line, in server lowboy, and in cooler drawers under grill (see temperature chart). Also observed raw shell eggs on ice holding above 41F on cook line. - CDI - Per PIC, all items were placed in units around 6AM. PIC moved all TCS items to WIC to quickly cool and agreed to utilize emergency use TPHC in units until repaired. PIC contacted refrigeration technician while EHS present. Technician scheduled to arrive today to repair units. Long term compliance follow up visit required. PIC agreed to hold raw shell eggs on cook line on TPHC permanently if left out on ice.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed various TCS items stored in upstairs WIC lacking date mark labels including rice, penne pasta with meat and sauce, green beans, country gravy, collards, potatoes, milk, lasagna, noodles, and corn. - CDI - Per PIC, items were prepped overnight. PIC date marked all items.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed fruit flies in dry storage area downstairs. Contact licensed pest control operator to treat for fruit flies.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed raw pork chops stored on the floor of the walk-in freezer downstairs. Also observed a small container of cut raw green bell peppers and two bus tubs of raw potatoes stored on the floor of the walk-in cooler upstairs. - CDI - PIC removed all items from the floor and placed on shelving.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and grease buildup between equipment along cook line. Clean and increase cleaning frequency to maintain clean.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - REPEAT - Observed cardboard lining the floor under mats throughout facility. Cardboard is not an approved material for flooring due to being absorbent and not cleanable. Remove cardboard from floor. Also observed water stained, sagging ceiling tiles in downstairs prep area. PIC stated issue with floor drain occurred the previous night causing the issue with the ceiling tiles. Replace water damaged ceiling tiles.
Jun 13, 2023 A 95.5 · 9 violations
#2 · Certified Food Protection Manager −1
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employee present during inspection with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling toast with bare hands. Employees must not handle ready-to-eat foods with their bare hands unless the food will be heated to at least 145F. CDI - Bread discarded and employee educated on bare hand contact. 0 points taken due to it being employee’s first day working at establishment. 0 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Handsink on line was missing paper towels. Hand washing sinks shall be equipped with paper towels. CDI - PIC refilled dispenser. 0 pts.
#21 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Mashed potatoes measured 120F at steam table. TCS foods in hot holding shall measure at least 135F or higher. CDI - Cook reheated mashed potatoes to above 16F. Kept at half credit due to no increase in severity from last inspection. REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tomatoes (46F), grape leaves (50F), ham (51F), and shredded cheese (55F) in sandwich cooler measured above 41F. Air temperature of cooler was 52F. CDI - EHS and PIC agreed to using TPHC for TCS foods in unit until it is repaired. Facility sent TPHC form to fill out. PIC states refrigeration company will be at establishment later today to repair. Follow-up visit required by end of week that cooler is repaired.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans above 3-compartment sink were stored as clean but stacked while still wet. Allow utensils to adequately air dry prior to stacking. 0 pts.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Sandwich cooler on line is holding at 52F. Repair cooler to hold TCS foods below 41F. 0 pts.
#55 · Physical facilities installed, maintained & clean
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Peeling walls in downstairs storage area. Sagging, stained ceiling tiles also need to be replaced downstairs. 0 pts.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Employee cell phone stored on clean slicer. Do not store personal items where food-contact equipment can be contaminated.
Mar 17, 2023 A 97.5 · 4 violations
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed yams and stuffing hot holding below 135F on hot line. CDI: Items were reheated above 165F.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at prep tops with deep cuts.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Corrected during inspection
4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food employee washing hands in 3 compartment sink. CDI: Employee went to hand sink to wash hands.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
REPEAT
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vents over salad prep top with build up. Clean as needed.
Nov 16, 2022 A 97 · 2 violations
#22 · Proper cold holding temperatures −3
Repeat violationFollow-up verification required
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed various TCS foods cold holding above 41F at kitchen walk in cooler. Observed ambient temperature of walk in at 43F. CDI, all TCS foods at walk in discarded by PIC. TCS foods that were cooked and/or cooling today moved to downstairs walk in cooler. Technician arrived during inspection. Observed ambient temperature drop to 38F during inspection. Verification required.
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged wall tile behind hand sink near ovens. Need repaired.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled floors in kitchen. Need cleaning.
Jul 26, 2022 A 94.5 · 3 violations
#20 · Proper cooling time & temperatures −1.5
Corrected during inspectionRepeat violation
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed white rice, green beans, broccoli, corn, cooked Turkey, and sweet potato cooling at slow rate. CDI, items divided to smaller portions and ice added as an ingredient to facilitate cooling.
#22 · Proper cold holding temperatures −3
Repeat violationFollow-up verification required
Repeat: 53-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sliced cooked turkey, raw steak, raw steak Philly, raw marinated beef, raw marinated chicken, corn beef hash, sliced ham, ranch, blue cheese, salad, potato salad, and chicken salad cold holding above 41F. PIC states Philly steak is from 8 AM in the morning, raw chicken and raw marinated beef were new batch that came out an hour ago, corn beef hash and sliced ham was new batch from 2 hours ago, and dressings were made about 1.5 hours ago. PIC states salad was prepared 1.5 hours ago as well. Observed date mark of 7/23 on cooked turkey and 7/22 on potato and chicken salad. Observed ambient temperature of WIC’s at 41F. CDI, raw Philly steak, cooked turkey, chicken salad, and potato salad discarded by PIC. All other items moved to WIF to cool. Observed items reach 41F by end of inspection. Verification required.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed green beans, broccoli, white rice, corn, cooked turkey, and sweet potato cooling deep containers with no active stirring and temperature monitoring. CDI, items divided to smaller portions and ice added as ingredient to facilitate cooling.
Apr 29, 2022 A 94.5 · 10 violations
#12 · Food received at proper temperature −1
Corrected during inspection
3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed mozzarella cheese received at 56F. CDI, items removed from retail storage and marked for return (credit).
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked roast and sliced turkey cold holding above 41F after cooling overnight. CDI, items discarded by PIC.
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked chicken breasts hot holding below 135F. CDI, items placed on time, time marked, and to be discarded after 4 hours.
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed potato salad, tuna salad, and marinated raw chicken cold holding above 41F. CDI, items discarded by PIC.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sliced turkey and cooked roast cooling with no temperature monitoring and covered. CDI, items discarded by PIC.
#40 · Personal cleanliness
Corrected during inspection
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with large gold watch on while handling food. CDI, jewelry removed.
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small bowls with no handles being used for raw proteins. CDI, items removed.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Corrected during inspectionRepeat violation
Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils stacked wet. CDI, utensils removed.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grease build up dripping down from vent hoods. Observed soiled interior of microwaves. Need cleaning.
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged coving on outside of walk in cooler. Need repaired.
Jan 5, 2022 A 96 · details not yet loaded
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Sep 13, 2021 A 93.5 · details not yet loaded
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May 4, 2021 A 95 · details not yet loaded
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Jan 29, 2021 A 96 · details not yet loaded
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Oct 26, 2020 A 94.5 · details not yet loaded
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Jul 9, 2020 A 96.5 · details not yet loaded
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Nov 26, 2019 A 94.5 · details not yet loaded
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Aug 20, 2019 A 95.5 · details not yet loaded
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Mar 19, 2019 A 96 · details not yet loaded
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Dec 12, 2018 A 97.5 · details not yet loaded
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Jul 25, 2018 A 95.5 · details not yet loaded
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May 22, 2018 A 95.5 · details not yet loaded
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Jan 31, 2018 A 95 · details not yet loaded
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Nov 6, 2017 A 90.5 · details not yet loaded
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Sep 7, 2017 A 96.5 · details not yet loaded
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Jun 21, 2017 A 97 · details not yet loaded
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Mar 6, 2017 A 96.5 · details not yet loaded
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Dec 13, 2016 A 96.5 · details not yet loaded
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Jul 28, 2016 A 94 · details not yet loaded
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Mar 18, 2016 A 95 · details not yet loaded
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Dec 30, 2015 A 94.5 · details not yet loaded
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Aug 31, 2015 A 94 · details not yet loaded
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Mar 26, 2015 A 95 · details not yet loaded
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Dec 10, 2014 A 97 · details not yet loaded
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Jul 17, 2014 A 94.5 · details not yet loaded
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Feb 3, 2014 A 90 · details not yet loaded
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Dec 12, 2013 A 91 · details not yet loaded
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Aug 16, 2013 A 94 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “LANDMARK FAMILY RESTAURANT” or State ID 2060010620). Inspection type (routine vs. follow-up) is not published in the county's data.