Terminal 26

3 findings recorded on Jul 16, 2026. 1 marked corrected on site.

1. Violation recordedItem 4-1A ↗

   Food separation and protection

   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.

   Inspector’s full note

   Inspection item: Food separated and protected

   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: 07/16/2026

   Official report · Item 4-1A ↗

   Marked corrected on site

   Correct by Jul 16, 2026

2. Violation recordedItem 15B ↗

   Warewashing facilities and test strips

   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.

   Inspector’s full note

   Inspection item: Warewashing facilities: installed, maintained, used; test strips

   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: 07/19/2026

   Official report · Item 15B ↗

   Correction status not recorded

   Correct by Jul 19, 2026

3. Violation recordedItem 15C ↗

   Equipment cleanliness

   Observed debris under equipment and on counters throughout the kitchen. CA- all nonfood contact surface shall be kept clean and free of debris.

   Inspector’s full note

   Inspection item: Nonfood-contact surfaces clean

   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: 07/16/2026

   Official report · Item 15C ↗

   Correction status not recorded

   Correct by Jul 16, 2026

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