| Address | 2120 S HIGHLAND DR, SALT LAKE CITY, UT 84106 |
| Type | Restaurants: plated |
| Last Rank | 13% |
| First Seen | Wed, 13 Dec 2023 02:49:42 -0700 |
| Last Seen | Sat, 1 Nov 2025 00:08:27 -0600 |
| Phone Number | (801) 879-4737 |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.2.18** | Employees personal beverages are not separated from food preparation areas. | true | 1 | false | Eating, Drinking, or Using Tobacco** | |
| 4.3.23* | Raw chicken is stored above other raw meats with lower required cooking temperatures, and raw eggs ares stored above ready to eat foods. | true | 1 | false | Packaged and Unpackaged Food - Separation, Packaging, Segregation* | |
| 4.3.24 | Food containers are not labeled with the common name of the food. | false | 1 | false | Food Storage Containers - Identified with Common Name of Food. | |
| 4.3.31 | Utensils are stored in standing water. The ice scoop is stored with the handle in contact with culinary ice. | false | 2 | false | In-Use Utensils - Between-Use Storage. | |
| 4.3.69* | The drink menu does not include reference to the consumer advisory for a beverage that is made with raw unpasteurized eggs. | true | 1 | false | Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate pathogens - Consumer Advisory* | |
| 4.4.105 | Clean equipment is not covered or inverted to prevent contamination. | false | 1 | false | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage | |
| 4.4.11 | Non-food contact surfaces of equipment are made of unsealed wood. Cardboard is being used as shelf liner. | false | 2 | false | Nonfood-Contact Surfaces | |
| 4.4.49 | Pressurized cylinders are not secured. | false | 1 | false | Restraining Pressurized Containers | |
| 4.4.63 | Gaskets are damaged on a refrigerator unit. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.82* | Interior surfaces of the ventilation hood are unclean. The interior of the ice machine is unclean. | true | 2 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.85 | Exterior surfaces of cooking equipment are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.5.26** | Food (radish) was bing rinsed in a handsink. | true | 1 | false | Using a Handwashing Sink.** | |
| 4.6.40 | The wall is damaged by the vent hood. | false | 1 | false | Repairing-Physical Facilities | |
| 4.6.41 | The floor is dirty beneath equipment. Various walls and sections of the ceiling are dirty, | false | 2 | false | Cleaning-Frequency and Restrictions | |
| 4.7.16* | Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. | true | 1 | false | Restriction and Storage* |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.24 | Food containers are not labeled with the common name of the food. | false | 1 | true | Food Storage Containers - Identified with Common Name of Food. | |
| 4.3.31 | Utensils are stored in standing water. In-use utensils are stored with handles in contact with food. | false | 2 | true | In-Use Utensils - Between-Use Storage. | |
| 4.3.56 | Potentially hazardous food is thawing in a vacuum sealed bag. | false | 1 | false | Thawing | |
| 4.3.69* | The menu lacks asterisks to denote animal foods that may be served undercooked. | true | 1 | false | Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate pathogens - Consumer Advisory* | |
| 4.4.11 | There is plastic wrap on the drain pipe under the three compartment sink. | false | 1 | true | Nonfood-Contact Surfaces | |
| 4.4.57** | There is no probe thermometer available with range of 0 - 220°F. | true | 1 | false | Food Temperature Measuring Devices** | |
| 4.4.64 | Cutting boards are scratched and scored and no longer easily cleanable. By sushi display case. | false | 1 | false | Cutting Surfaces | |
| 4.4.76* | Sanitizer concentration in a spray bottle is too strong. | true | 1 | true | Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness* | |
| 4.4.85 | Reach-in cooler gaskets are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.6.1 | Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. In kitchen and above bar area. | false | 1 | false | Surface Characteristics-Indoor Areas | |
| 4.6.24** | There is no soap at the hand sink. Bar area. | true | 1 | true | Handwashing Cleanser and Hand Sanitizers-Availability** | |
| 4.6.25** | There is no hand drying provision at the hand sink. Both sinks. | true | 1 | false | Hand Drying Provision** | |
| 4.6.27 | A handwash sign is not at each handsink used by employees. Bar area. | false | 1 | false | Handwashing Signage | |
| 4.7.2** | A chemical spray bottle is not labeled with the common name. | true | 1 | true | Working Containers-Common Name** |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.1.3 | Food handler cards for all employees were not able to be verified. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) | false | 1 | false | Food Handler Training | |
| 4.1.4 (i) | A certified food safety manager employed at the establishment could not be verified. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) | true | 1 | false | Food Safety Manager Certification | |
| 4.2.18** | Employees personal beverages/items are not separated from food preparation areas. | true | 1 | false | Eating, Drinking, or Using Tobacco** | |
| 4.3.23* | Raw shell eggs are stored above ready-to-eat food in a cooler. Raw fish is stored above ready to eat foods in the walk-in cooler. | true | 2 | false | Packaged and Unpackaged Food - Separation, Packaging, Segregation* | |
| 4.3.24 | Food containers are not labeled with the common name of the food. White powders. | false | 1 | false | Food Storage Containers - Identified with Common Name of Food. | |
| 4.3.56 | Potentially hazardous food is thawing in a vacuum sealed package in a cooler. | false | 1 | false | Thawing | |
| 4.3.59* | Raw shrimp is being held out of temperature control at 49°F on a counter. Tofu is being held out of temperature control at 50°F on a counter. | true | 2 | false | Cold Holding* | |
| 4.3.59* | Cooked rice is being held out of temperature control at 77°F on a counter. | true | 1 | false | Hot Holding.* | |
| 4.3.69* | A consumer advisory is not provided in the printed/electronic menu for animal foods that may be served undercooked and the menu lacks asterisks to denote animal foods that may be served undercooked. | true | 1 | false | Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate pathogens - Consumer Advisory* | |
| 4.4.105 | Clean equipment is not covered or inverted to prevent contamination. Ice buckets. | false | 1 | false | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage | |
| 4.4.11 | The drain pipe under the three compartment sink is wrapped with plastic wrap. Shelves throughout the kitchen are lined with foil that is not replaced daily. | false | 2 | false | Nonfood-Contact Surfaces | |
| 4.4.49 | Pressurized cylinders are not secured. In dry storage area behind server station. | false | 1 | false | Restraining Pressurized Containers | |
| 4.4.59** | There is no sanitizer test kit available. | true | 1 | false | Sanitizing Solutions-Testing Devices** | |
| 4.4.63 | Gaskets are damaged on a refrigerator unit. Under sushi counter. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.64 | A cutting board is scored. By sushi case. | false | 1 | false | Cutting Surfaces | |
| 4.4.82* | The interior of the ice bin is unclean. By soda dispenser. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.5.23* | A hand sink is not conveniently located in the server station area. | true | 1 | false | Handwashing Sinks-Location* | |
| 4.6.1 | Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Ceiling tiles in the kitchen and the open ceiling/wood panel ceiling over the server station. | false | 1 | false | Surface Characteristics-Indoor Areas | |
| 4.6.25** | There is no hand drying provision in the Women's restroom. | true | 1 | false | Hand Drying Provision** | |
| 4.6.37 | There is not a designated employee area that is not separated from food storage areas. | false | 1 | false | Employee Accomodations-Designated Areas | |
| 4.6.40 | A ceiling tile is damaged. Above three compartment sink. | false | 1 | false | Repairing-Physical Facilities | |
| 4.6.41 | The floor is dirty beneath cooking equipment. | false | 1 | false | Cleaning-Frequency and Restrictions | |
| 4.6.6 | A carpeted floor mat is installed in a food preparation area. | false | 1 | false | Floor Carpeting-Restrictions and Installation | |
| 4.7.2** | A chemical spray bottle is not labeled with the common name. | true | 1 | false | Working Containers-Common Name** | |
| 4.7.4** | Toxic materials that are not used for food establishment operations are stored in the food establishment. | true | 1 | false | Restriction-Poisonous or Toxic Materials** |
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