Terminal 26 received an A, scoring 90 out of 100, in a Fulton County food-service inspection on Jul 16, 2026. The official report lists three findings. [1]
The inspector observed raw eggs stored behind ready to eat garnishes, garlic and herbs on a preptop cooler. [2]
The inspector also observed a high temperature dish machine and no irreversible temperture indicator to check the utensil surface temperature at the time of the inspection. [3]
A separate finding described debris under equipment and on counters throughout the kitchen. [4]
The report marks one finding as corrected on site. [5]
Showing 3 of 3 findings
Observed raw eggs stored behind ready to eat garnishes, garlic and herbs on a preptop cooler. Observed raw shrimp stored above cooked noodles in a RIC.
Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)
Observed raw eggs stored behind ready to eat garnishes, garlic and herbs on a preptop cooler. Observed raw shrimp stored above cooked noodles in a RIC. Observed raw shell eggs stored above wonton wrappers and noodles in the WIC. COS- all food was moved to proper area to prevent contamination. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; Corrected On-Site. New Violation. Correct By: 07/16/2026Official report · Item 4-1A ↗
Correct by
Observed a high temperature dish machine and no irreversible temperture indicator to check the utensil surface temperature at the time of the inspection. CA- irreversible temperature indicator shall be provided and used.
Code 511-6-1.05(3)(h),(i),(j)
Observed a high temperature dish machine and no irreversible temperture indicator to check the utensil surface temperature at the time of the inspection. CA- irreversible temperature indicator shall be provided and used. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf New Violation. Correct By: 07/19/2026Official report · Item 15B ↗
Correct by
Observed debris under equipment and on counters throughout the kitchen. CA- all nonfood contact surface shall be kept clean and free of debris.
Code 511-6-1.05(7)(a)2,3
Observed debris under equipment and on counters throughout the kitchen. CA- all nonfood contact surface shall be kept clean and free of debris. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. New Violation. Correct By: 07/16/2026Official report · Item 15C ↗
Correct by
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Fulton County · Jul 16, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Fulton County. History includes only this authority’s exact facility ID.
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