| Address | 4151 W 5415 S, KEARNS TS, UT 84118 |
| Type | Restaurants: non-plated |
| Last Rank | 8% |
| First Seen | Wed, 13 Dec 2023 03:07:53 -0700 |
| Last Seen | Tue, 1 Jul 2025 22:20:41 -0600 |
| Phone Number | (801) 428-1103 |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.2.12* | An employee did not wash hands before putting on gloves. | true | 1 | false | When to Wash-Hands and Arms* | |
| 4.3.24 | Food containers are not labeled with the common name of the food. (Spray bottles with liquid) | false | 1 | false | Food Storage Containers - Identified with Common Name of Food. | |
| 4.3.31 | Bowls are used for food scoops and are stored inside food containers. | false | 1 | false | In-Use Utensils - Between-Use Storage. | |
| 4.3.37 | Water is leaking onto food in a reach-in cooler from the ice bath above. | false | 1 | false | Food Storage. | |
| 4.3.58** | Various potentially hazardous foods are being cooled at room temperature in the kitchen. Potentially hazardous food is being cooled in covered and/or stacked containers in the walk in cooler. | true | 2 | false | Cooling Methods.** | |
| 4.3.59* | Various potentially hazardous foods are being held out of temperature control between 72-100 °F on food carts in the kitchen. | true | 1 | false | Cold Holding* | |
| 4.3.59* | Empanadas are being held at 125°F in a warmer. Cooked pork rinds (chicharrones) are being held at 90°F in a warmer. | true | 2 | false | Hot Holding.* | |
| 4.4.71** | Wash compartment water temperature is not 110 F or greater. | true | 1 | false | Manual Warewashing Equipment-Wash Solution Temperature** | |
| 4.4.82* | The canopener and the canopener holster are unclean to sight and touch. The interior of the ice machine is unclean. | true | 2 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.85 | Reach-in cooler handles are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.5.26** | A hand sink is blocked. | true | 1 | true | Using a Handwashing Sink.** | |
| 4.5.30 | A hand sink is heavily leaking. | false | 1 | false | System Maintained in Good Repair Non-critical | |
| 4.5.8** | The water heater does not have sufficient capacity to provide hot water during peak demand. | true | 1 | false | Capacity-Water Quantity** | |
| 4.6.27 | Employees restrooms lack hand washing signage. | false | 1 | false | Handwashing Signage |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.31 | Bowls are used for food scoops and are stored inside food containers. | false | 1 | false | In-Use Utensils - Between-Use Storage. | |
| 4.3.61* | Shredded cabbage in reach in held greater than 7 days. | true | 1 | false | Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard.* | |
| 4.4.101 | Food equipment is not being air dried before being nested together. | false | 1 | false | Equipment and Utensils-Air-Drying Required | |
| 4.4.105 | Clean knives are stored in water. | false | 1 | false | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage | |
| 4.4.63 | The can opener blade is not sharp enough to prevent creation of metal fragments. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.82* | The interior of the ice machine is unclean. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.5.30 | The faucet is leaking on the hand sink. | false | 1 | false | System Maintained in Good Repair Non-critical |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.60** | Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked (Deli). | true | 1 | false | Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.** | |
| 4.4.85 | Fan covers in the reach-in cooler are dirty (deli). | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.6.40 | Various small holes in walls. | false | 1 | false | Repairing-Physical Facilities |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.59* | Cooked fish is being held at 47°F in the make table. | true | 1 | false | Cold Holding* | |
| 4.4.63 | A make table cooler is not maintained to hold potentially hazardous food at or below 41°F. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.5.30 | Rear hand sink faucet cold water is not working. | false | 1 | false | System Maintained in Good Repair Non-critical |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.13** | Severely dented cans are stored with useable food products. | true | 1 | false | Package Integrity - Specifications for Receiving.** | |
| 4.3.31 | The ice scoop is stored with the handle in contact with culinary ice. | false | 1 | true | In-Use Utensils - Between-Use Storage. | |
| 4.3.58** | Potentially hazardous food is being cooled at room temperature. Potentially hazardous food is being cooled in covered containers. | true | 2 | false | Cooling Methods.** | |
| 4.3.60** | Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. | true | 1 | false | Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.** | |
| 4.4.11 | Various surfaces are lined with foil. | false | 1 | false | Nonfood-Contact Surfaces | |
| 4.4.82* | Equipment is stored in unclean. The interior of the ice machine is unclean. | true | 2 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.6.40 | There are small holes throughout the facility. | false | 1 | false | Repairing-Physical Facilities | |
| 4.7.2** | A container of sanitizer is not labeled. | true | 1 | false | Working Containers-Common Name** | |
| 4.7.3* | Chemicals are stored above food. | true | 1 | true | Storage-Separation-Poisonous or Toxic Materials* |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.59* | Chicken taquitos are being held at 122F in a warmer. | true | 1 | false | Hot Holding.* | |
| 4.6.1 | The ceiling above the ice cream bar is not easily cleanable. | false | 1 | false | Surface Characteristics-Indoor Areas | |
| 4.6.24** | There is no soap at the hand sink. | true | 1 | false | Handwashing Cleanser and Hand Sanitizers-Availability** | |
| 4.6.25** | There is no hand drying provision at the hand sink. | true | 1 | false | Hand Drying Provision** |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.31 | The ice scoop is stored with the handle in contact with culinary ice. | false | 1 | true | In-Use Utensils - Between-Use Storage. | |
| 4.4.11 | Cardboard is being used as shelf liner. | false | 1 | false | Nonfood-Contact Surfaces | |
| 4.4.76* | There is no measurable sanitizer in the wiping cloth container. | true | 1 | false | Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness* | |
| 4.7.2** | A chemical spray bottle is not labeled with the common name. | true | 1 | false | Working Containers-Common Name** |
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