FOOD TERMINAL

3 findings recorded on Sep 16, 2026. 3 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed two ice machines with black organic debris along the white interior roof panels, with water dripping from the white panels and coming into direct contact with the ice. Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed two ice machines with black organic debris along the white interior roof panels, with water dripping from the white panels and coming into direct contact with the ice. Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: PIC instructed food service employees to burn and discard the affected ice and thoroughly clean and sanitize the ice machines before reusing the ice machine. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

2. Repeat violationItem 14B ↗

   Utensil, equipment and linen storage

   Observed more than five dishes stacked on the shelves in the dish area. Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

   Inspector’s full note

   Inspection item: Utensils, equipment and linens: properly stored, dried, handled

   Code 511-6-1.05(10)(a)

   Observed more than five dishes stacked on the shelves in the dish area. Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. PIC instructed food service employee to restack dishes in such a way to properly air dry. Corrected On-Site. Repeat Violation.

   Official report · Item 14B ↗

   Marked corrected on site

3. Violation recordedItem 15C ↗

   Equipment cleanliness

   Observed the bottom portion of the blender in the front food service area lined with black organic matter. Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2.

   Inspector’s full note

   Inspection item: Nonfood-contact surfaces clean

   Code 511-6-1.05(7)(a)2,3

   Observed the bottom portion of the blender in the front food service area lined with black organic matter. 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. Food service employee rewashed and sanitized bottom portion of blender. Corrected On-Site. New Violation.

   Official report · Item 15C ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.