Jefferson County Department of Health

Landing Strip Bar & Grill- Clarion

5216 MESSER AIRPORT HWY BIRMINGHAM 35212

10/11/20249/16/2024

90 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	10/11/2024

Deducted	Remarks
1	4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Dust, debris, and residue accumulation on exteriors of equipment and non-food contact surfaces throughout facility (tops of cabinets, George Foreman grill, bottom of reach-in beer cooler, bottom of oven etc)
1	4-904.11 Store unwrapped utensils so that only the handles are touched.// Plastic utensils stored with handles upright.
1	6-501.112 Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests.// Dead palmetto bugs behind board near ice machine.
2	6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dusty vents behind bar, debris accumulation on floors underneath and behind equipment, walls and ceiling soiled with residue. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Walls damaged behind bar, behind ice machine, and in back rooms.
1	3-304.12 Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.// Handle of scoop in contact with sugar.
1	4-204.112 Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units.// Reach-in cooler behind bar missing ambient thermometer. 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Damaged gaskets on reach-in unit near handwashing sink.
1	5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// 3-compartment sink is leaking at faucet.
1	6-501.114 Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.// Unused equipment and unnecessary items stored throughout facility.
1	6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.// Light under hood not working.

52 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	9/16/2024

Deducted

Critical

Remarks

Yes

2-501.11 Provide clean-up procedures for employees to follow when responding to vomiting or diarrheal events in a food establishment.// No clean-up procedures could be provided. JCDH 2.2 Provide food safety training for all food handlers as required.// No food safety training documents could be provided.

Yes

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.// Several boilers, pots, plastic bags, and other containers with cooked food stored inside reach-in coolers and walk-in cooler, with no date marking.

3-305.11 Store food at least 6 inches above the floor.// Box of pears stored directly on the floor. 3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)// Raw shells eggs stored above produce.

Yes

4-101.11 Provide food grade containers for storing all foods.// Grocery bags used to store food throughout facility; non- food-grade buckets used to store food throughout facility.

4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.// Interior of oven excessively soiled. 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Residue buildup on exteriors of equipment and fixtures throughout facility.

3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloths laid out on metal fixture, not stored in sanitizer solution.

Yes

5-203.14 Provide backflow prevention device at all faucets where a hose is used.// Hose attached to 3-compartment sink without backflow prevention device, leading to air conditioning unit.

6-301.14 Post sign at all hand sinks that notifies employees to wash hands.// No hand washing sign at hand sink behind bar.

6-501.114 Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.// Harborage of unnecessary items to the establishment throughout the facility (furniture, electronics, boots, pressure washers, machinery, pipes, empied jars and plastic containers, boxes, suitcase, fixtures, crates, coolers, old equipment, personal care items, buckets, outdoor ashtray, paint cans, heaters, fans, baskets, etc).

Yes

7-201.11 Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles.// Febreze stored on shelf next to condiments and seasonings, above food preparation area; bleach stored next to drinks behind bar; hydrogen peroxide stored next to rice cooker. 7-202.11 Cease the storage of toxic items that are not required for operation and maintenance in establishment (Pf).// Excessive amount of chemicals (paint thinner, caulk, rust remover, primer, pool chemicals, etc.) stored on shelf near dish area.