| Address | 4795 W PATRIOT RIDGE DR, HERRIMAN, UT 84096 |
| Type | Schools: no preparation, service only |
| Last Rank | ??? |
| First Seen | Wed, 13 Dec 2023 03:24:57 -0700 |
| Last Seen | Sat, 1 Nov 2025 03:13:41 -0600 |
| Phone Number | (801) 727-8260 |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.5.13 | The chemical dispenser is connected to the faucet of the mop sink. | false | 1 | false | Approved System and Cleanable Fixtures (Non-critical) |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.4.85 | Fan covers in the walk-in cooler are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.4.63 | Gaskets are damaged on a refrigerator unit. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.76* | There is no measurable sanitizer in the final rinse of the dish machine. | true | 1 | false | Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness* |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.1.3 | Not all food employees have a current food handler card. (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) | Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) | true | 1 | false | Food Safety Manager Certification | |
| 4.4.63 | The can opener blade is not sharp enough to prevent creation of metal fragments. Gaskets are damaged on a refrigerator unit. | false | 2 | false | Good Repair and Proper Adjustment | |
| 4.5.14** | Hand sink water temperature does not reach 100°F within 30 seconds. | true | 1 | false | Handwashing Sink - Installation.** | |
| 4.5.16* | A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. | true | 1 | false | Backflow Prevention Device-Design Standard* |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.1.3 | Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 14 days.) | false | 1 | false | Food Handler Training | |
| 4.5.14** | Hand sinks water temperatures does not reach 100°F within 30 seconds. | true | 1 | false | Handwashing Sink - Installation |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.5.30 | The faucet is leaking on the hand sink. | false | 1 | false | System Maintained in Good Repair Non-critical | |
| 4.6.41 | The floor is dirty in the walk-in freezer. | false | 1 | false | Cleaning-Frequency and Restrictions | |
| 4.7.2** | A chemical spray bottle is not labeled with the common name. | true | 1 | false | Working Containers-Common Name** |
| 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** | |
| 4.4.82* | Surfaces of the stand mixer above the bowl are dirty. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.5.14** | Hand sink water temperature does not reach 100°F within 30 seconds. | true | 1 | false | Handwashing Sink - Installation.** | |
| 4.6.40 | There are holes in the walls in the rear of the kitchen. | false | 1 | false | Repairing-Physical Facilities |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 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 | |
| 4.4.76* | Sanitizer concentration in wiping cloth container(s) is too low. | true | 1 | false | Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness* | |
| 4.6.40 | There are holes in the wall above the warewashing machine. | false | 1 | false | Repairing-Physical Facilities |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.4.85 | The bottom of the can opener is stored in contact with the inside of the trash can. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.4.82* | The canopener is unclean to sight and touch. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.4.11 | Non-food contact surfaces of equipment are made of unsealed wood. | 1 | false | 1 | false | Nonfood-Contact Surfaces |
| 4.4.63 | The condenser unit in the walk-in freezer is leaking and creating ice build up. | 1 | false | 1 | false | Good Repair and Proper Adjustment |
| 4.4.82* | Surfaces of the stand mixer above the bowl are dirty. | 6 | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* |
| 4.4.85 | `The bottom of equipment drawers are unclean. | 1 | false | 1 | false | Nonfood-Contact Surfaces-Cleaning |
| 4.6.25** | There is no hand drying provision at the hand sink. | 3 | true | 1 | false | Hand Drying Provision** |
| 4.7.16* | Lotion is stored above food equipment. | 6 | true | 1 | false | Restriction and Storage* |
| 4.7.3* | Chemicals are stored above single service items. | 6 | true | 1 | false | Storage-Separation-Poisonous or Toxic Materials* |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.33 | Wet wiping cloths are not stored in sanitizer solution. | 1 | false | 1 | false | Wiping Cloths - Use Limitation |
| 4.3.37 | Food is being stored below the paper towel dispenser and is exposed to splashing. | 1 | false | 1 | false | Food Storage. |
| 4.4.11 | Non-food contact surfaces of equipment are made of unsealed wood. | 1 | false | 1 | false | Nonfood-Contact Surfaces |
| 4.4.80 | Single-use items are being re-used. | 1 | false | 1 | true | Single-Service and Single-Use Articles-Use Limitation |
| 4.4.82* | Surfaces of the stand mixer above the bowl are dirty. The canopener is unclean to sight and touch. | 6 | true | 2 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* |
| 4.5.30 | The pressure breaker on the mop sink is damaged. | 1 | false | 1 | false | System Maintained in Good Repair Non-critical |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.2.12* | An employee did not wash hands before putting on gloves. | 6 | true | 1 | false | When to Wash-Hands and Arms* |
| 4.4.76* | There is no measurable sanitizer in the wiping cloth container. | 6 | true | 1 | true | Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness* |
| 4.4.80 | Single-use items are being re-used. | 1 | false | 1 | true | Single-Service and Single-Use Articles-Use Limitation |
| 4.6.40 | The floor around the floorsink is damaged and not easily cleanable,. | 1 | false | 1 | false | Repairing-Physical Facilities |
| 4.7.3* | Chemical bucket is stored on the same shelf as clean equipment. | 6 | true | 1 | false | Storage-Separation-Poisonous or Toxic Materials* |
| 4.7.7* | A food container is being used to store poisonous or toxic materials. | 6 | true | 1 | true | Food Containers Prohibited from Storing Toxic Materials* |
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