Details for WASATCH BREW PUB SUGARHOUSE

Address 2110 S HIGHLAND DR, SALT LAKE CITY, UT 84106
Type Restaurants: plated
Last Rank 71%
First Seen Wed, 13 Dec 2023 03:59:54 -0700
Last Seen Tue, 1 Jul 2025 21:42:29 -0600
Phone Number (801) 783-1127

Inspections

Code Observed Violations Points Critical Occurrences COS PHR
4.3.59* Cream sauce is being held at 52 °F on ice. true 1 false Cold Holding*
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
4.4.63 Gaskets are damaged on a refrigerator unit. 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*
4.6.40 Various floor surfaces are damaged. false 1 false Repairing-Physical Facilities

Code Observed Violations Points Critical Occurrences COS PHR
4.3.31 In-use utensils are stored with handles in contact with food. Utensils are stored in standing water. false 2 false In-Use Utensils - Between-Use Storage.
4.4.85 Fan covers in the reach-in cooler are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.30 The faucet is leaking on the hand sink. false 1 false System Maintained in Good Repair Non-critical
4.6.4 Utility lines are not installed above the floor to facilitate cleaning. Upstairs bar area. false 1 false Floors, Walls, and Ceilings-Utility Lines

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**
4.3.13** Severely dented cans are stored with useable food products. true 1 false Package Integrity - Specifications for Receiving.**
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.
4.3.59* Sliced tomatoes are being held at 45 °F in the make table. true 1 false Cold Holding*
4.4.11 Drain pipe under the three compartment sink is held up with tape. false 1 false Nonfood-Contact Surfaces
4.4.63 Gaskets are damaged on a reach in unit. Bar on main floor. false 1 false Good Repair and Proper Adjustment
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*
4.4.82* Surfaces of the stand mixer above the bowl are dirty. Surfaces are unclean around the soda dispenser nozzles. Upstairs bar. The underside of the shelf above a preparation table is unclean. Along line of make tables. true 3 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Reach-in cooler gaskets are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.6.24** There is no soap at the hand sink. Upstairs bar. true 1 false Handwashing Cleanser and Hand Sanitizers-Availability**
4.6.25** There is no hand drying provision at the hand sink. Upstairs bar. true 1 false Hand Drying Provision**
4.6.27 Hand sinks in the kitchen lack hand washing signage. Upstairs bar. false 1 false Handwashing Signage
4.6.4 Utility lines are not installed above the floor to facilitate cleaning. Upstairs bar. false 1 false Floors, Walls, and Ceilings-Utility Lines

Code Observed Violations Points Critical Occurrences COS PHR
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 There are no drain plugs to fill the 3-compartment sink with. false 1 false Good Repair and Proper Adjustment
4.5.26** Food was observed in the hand sink at the front of the kitchen. true 1 true Using a Handwashing Sink.**
4.6.49 Employee personal items are not stored separately from food and equipment. false 1 true Using Dressing Rooms and Lockers

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
4.3.31 Single-use cups are used for food scoops and are stored inside food containers. false 1 true In-Use Utensils - Between-Use Storage.
4.3.59* Shredded cheese was measured at 49 degrees F in an ice bath. true 1 true Cold Holding*
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 equipment is not covered or inverted to prevent contamination. Dishes above the cook line. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.76* Sanitizer concentration in wiping cloth container(s) is too low. true 1 true Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.82* The interior of the ice bin is dirty. Soda machine ice bin. Surfaces are unclean around the soda dispenser nozzle at the upstairs bar. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Reach-in cooler gaskets are dirty at the cook line. false 1 false Nonfood-Contact Surfaces-Cleaning
4.6.40 Areas of the floor are missing grout. false 1 false Repairing-Physical Facilities
4.6.41 The floor is dirty under the counter at the upstairs bar. false 1 false Cleaning-Frequency and Restrictions

Code Observed Violations Points Critical Occurrences COS PHR
4.3.59* Cheese and sauces are being held out of temperature control at 53°F on a counter ice bath. true 1 false Cold Holding*
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*
4.4.82* The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.95* The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. true 1 false Hot Water and Chemical*

Code Observed Violations Points Critical Occurrences COS PHR
4.2.2** The person cooking hamburgers is unable to demonstrate knowledge of required cooking temperatures and times for meat, poultry, eggs and fish. true 1 false Demonstration of Knowledge**
4.3.1* A severely dented can was stored next in use cans true 1 true Safe, Unadulturated, and Honestly Presented*
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 In-use knives are stored in an unclean location between pieces of equipment. false 1 false In-Use Utensils - Between-Use Storage.
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 false Wiping Cloths - Use Limitation
4.3.37 Food in the bar reach-in cooler is not covered to prevent contamination. false 1 false Food Storage.
4.3.59* Shredded cheese is being held out of temperature control at 62 °F on a counter in ice true 1 true Cold Holding*
4.4.13 The muddler at the bar is made of unsealed wood and not NSF approved false 1 false Equipment and Utensils - Design and Construction
4.4.57** There is no probe thermometer available with range of 0 - 220°F at the cook line true 1 false Food Temperature Measuring Devices**
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. false 1 false Cutting Surfaces
4.4.82* The interior of the ice bin is dirty. The interior of the ice machine is unclean. Surfaces of the stand mixer above the bowl are dirty. The interior of the ice bin in the bar is dirty. true 4 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.6.41 The ceiling is dirty in various areas. false 1 false Cleaning-Frequency and Restrictions
4.7.19 Employee cell phones are stored in contact with food equipment false 1 true Other Personal Care Items-Storage

Code Observed Violations Points Critical Occurrences COS PHR
4.3.21* Employees are handling ready to eat foods with bare hands. true 1 false Preventing Contamination from Hands*
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.
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 false Wiping Cloths - Use Limitation
4.4.62 Equipment is not installed at least 6 inches above the floor to facilitate cleaning in the upstairs bar false 1 false Fixed Equipment-Elevation or Sealing
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. false 1 false Cutting Surfaces
4.4.82* The interior of the ice bin is dirty. Interior surfaces of the ventilation hood, fire suppression system are unclean. Surfaces of the stand mixer above the bowl are dirty. Surfaces are unclean around the soda dispenser nozzles. true 4 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
4.4.95* The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. true 1 false Hot Water and Chemical*
4.6.43 Ceiling air vents are dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition

Code Observed Violations Points Critical Occurrences COS PHR
4.1.4 (i) Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) 6 true 1 false Food Safety Manager Certification
4.3.37 Food behind the front sink (limes and lemons) is not covered to prevent contamination. 1 false 1 false Food Storage.
4.4.1* Food is being stored in containers with non-food grade lids (gloves). 6 true 1 false Characteristics - Multi-use*
4.4.61 Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (prep table) 1 false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 Baffolds missing on hood. 1 false 1 false Good Repair and Proper Adjustment
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. 1 false 1 false Cutting Surfaces
4.4.82* The interior of the ice bin is dirty. 6 true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Non-food contact surfaces of various equipment are dirty. (reach-in) 1 false 1 false Nonfood-Contact Surfaces-Cleaning

Code Observed Violations Points Critical Occurrences COS PHR
4.1.4 (ii) The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) 1 false 1 false Food Safety Manager Registration
4.3.33 Wet wiping cloths are not stored in sanitizer solution. 1 false 1 true Wiping Cloths - Use Limitation
4.3.59* Salsa is being held out of temperature control at 46°F on a counter. 6 true 1 false Cold Holding*
4.4.11 Various surfaces are lined with foil. 1 false 1 false Nonfood-Contact Surfaces
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. 1 false 1 false Cutting Surfaces
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 Exterior surfaces of cooking equipment are dirty including the reach-in in the bar area. 1 false 1 false Nonfood-Contact Surfaces-Cleaning
4.4.95* The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. (155) 6 true 1 false Hot Water and Chemical*
4.5.30 The drain pipe is leaking beneath the hand sink.. 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*
4.3.21* A food handler touched ready-to-eat food with bare hands. 6 true 1 true Preventing Contamination from Hands*
4.3.23* Raw meat is stored next ready-to-eat foods in the reach-in cooler. 6 true 1 true Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.58** Mashed potatoes are cooled in clear plastic, cone shaped bags, filled hot and tied closed. 3 true 1 true Cooling Methods.**
4.3.59* House made blue cheese dressing is being held out of temperature control at 61 °F on a counter ice bin. 6 true 1 true Cold Holding*
4.4.105 Single service items are not stored to prevent contamination under the raw chicken prep table. 1 false 1 true Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. 1 false 1 false Cutting Surfaces
4.4.82* The interior of the ice machine is unclean. The interior of the ice machine is unclean. Soda nozzles are dirty in the bar area upstairs and downstairs. 6 true 3 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.6.41 Floor sink is dirty. 1 false 1 false Cleaning-Frequency and Restrictions

Code Observed Violations Points Critical Occurrences COS PHR
4.1.3 Temporary food handler certificates are expired and food employees lack a current food handler permit. 1 false 1 false Food Handler Training
4.1.4 (ii) The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) 1 false 1 false Food Safety Manager Registration
4.3.13** Severely dented cans are stored with useable food products. 3 true 1 false Package Integrity - Specifications for Receiving.**
4.3.24 Food containers are not labeled with the common name of the food. 1 false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.31 In-use utensils are stored with handles in contact with food. Bowls are used for food scoops and are stored inside food containers. 1 false 2 false In-Use Utensils - Between-Use Storage.
4.4.101 Food equipment is not being air dried before being nested together. 1 false 1 false Equipment and Utensils-Air-Drying Required
4.4.105 Clean equipment is not covered or inverted to prevent contamination. 1 false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.61 The hand sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. 1 false 2 false Fixed Equipment-Spacing or Sealing
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. 1 false 1 false Cutting Surfaces
4.4.82* The interior of the ice bin is dirty. Surfaces of the stand mixer above the bowl are dirty. 6 true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Fan covers in the reach-in cooler are dirty. 1 false 1 false Nonfood-Contact Surfaces-Cleaning
4.6.40 Various ceiling surfaces are damaged above the dish machine. 1 false 1 false Repairing-Physical Facilities
4.6.45 The mop is not hung to air dry. 1 false 1 false Drying Mops

Code Observed Violations Points Critical Occurrences COS PHR
4.2.18** Employee drinks do not have lids and straws. 3 true 1 false Eating, Drinking, or Using Tobacco**
4.3.24 Food containers are not labeled with the common name of the food. 1 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. In-use knives are stored in an unclean location between pieces of equipment. Utensils are stored in standing water. 1 false 3 true In-Use Utensils - Between-Use Storage.
4.3.33 Wet wiping cloths are not stored in sanitizer solution. 1 false 1 true Wiping Cloths - Use Limitation
4.3.59* Various cooked and cut vegetables are being held at 47-50 °F in a reach in cooler. 6 true 1 false Cold Holding*
4.3.60** Not all potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are date-marked. 3 true 1 true Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.**
4.4.101 Food equipment is not being air dried before being nested together. 1 false 1 false Equipment and Utensils-Air-Drying Required
4.4.105 Clean equipment is not covered or inverted to prevent contamination. 1 false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.61 Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces, in the beer bar area. 1 false 1 false Fixed Equipment-Spacing or Sealing
4.4.62 Non-portable equipment is not elevated at least 6 inches above the floor and is not sealed to the floor, in the dry storage area. 1 false 1 false Fixed Equipment-Elevation or Sealing
4.4.82* Surfaces are unclean above cooking equipment, on the underside of the salamander. Ice wands are stored on an unclean surface in the walk-in freezer. 6 true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Non-food contact surfaces of the dish machine are dirty. 1 false 1 false Nonfood-Contact Surfaces-Cleaning
4.6.1 Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent, in the dry storage area. 1 false 1 false Surface Characteristics-Indoor Areas
4.6.31 Light intensity at food preparation surfaces in the upstairs bar area is less than 50 foot candles. 1 false 1 false Lighting-Intensity
4.6.4 Drink lines in the bar area are not installed above the floor to facilitate cleaning. 1 false 1 false Floors, Walls, and Ceilings-Utility Lines
4.6.41 The floor sink beneath the 3-compartment sink is dirty, in the bar area. 1 false 1 false Cleaning-Frequency and Restrictions
4.7.19 An employee cell phone is stored on a cutting board. 1 false 1 true Other Personal Care Items-Storage

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