Details for GLOBAL PLACE

Address 1151 S REDWOOD RD, SALT LAKE CITY, UT 84104
Type Restaurants: non-plated
Last Rank 2%
First Seen Thu, 14 Dec 2023 00:27:56 -0700
Last Seen Fri, 31 Oct 2025 23:56:44 -0600
Phone Number (801) 403-9695

Inspections

Code Observed Violations Points Critical Occurrences COS PHR
4.1.2 The permit holder did not replace facilities and equipment when directed by the health department when they no longer complied with health regulation #5 and in the normal course of operation. false 1 false Responsibilities of the Permit Holder
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
4.2.12* An employee did not wash hands before putting on gloves. true 1 false When to Wash-Hands and Arms*
4.2.13** An employee washed hands at the 3 compartment sink. true 1 false Where to Wash- Hands and Arms**
4.2.2** The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. true 2 false Demonstration of Knowledge**
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 false Wiping Cloths - Use Limitation
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.**
4.4.1* Metal filing cabinet is not NSF food grade equipment. true 1 false Characteristics - Multi-use*
4.4.105 Single service items are stored on the floor in the storage room. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 Duct tape is used to line the handle of the fryer basket. false 1 false Nonfood-Contact Surfaces
4.4.63 A reach-in cooler with prep table is not maintained to hold potentially hazardous food at or below 41°F. Gaskets are damaged on a refrigerator unit. false 2 false Good Repair and Proper Adjustment
4.4.66 The basins of the 3 compartment sink have not been cleaned at least every 24 hours. false 1 false Warewashing Equipment-Cleaning Frequency
4.4.82* The hood is not clean and has not been professionally serviced since 2023. Interior surfaces of a reach in cooler are unclean. true 2 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
4.5.12* Duct tape used to repair the pre-rise hose is not an approved plumbing material. true 1 false Approved-Plumbing Materials*
4.5.15* A spray hose hangs below the flood rim of the 3 compartment sink. true 1 false Backflow Prevention-Air Gap*
4.5.30* The hand sink is not functioning, faucet handles leaking and the water was turned off. true 1 false System Maintained in Good Repair*
4.5.61 The employee restroom lacks a covered waste receptacle. false 1 false Toilet Room Receptacle-Covered.
4.6.1 Ceiling tiles do not meet food code, and are not smooth, durable, easily cleanable, and non-absorbent. false 1 false Surface Characteristics-Indoor Areas
4.6.24** There is no soap at the hand sink in the restroom available for employees. true 1 false Handwashing Cleanser and Hand Sanitizers-Availability**
4.6.25** There is no hand drying provision in the employee restroom. true 1 false Hand Drying Provision**
4.6.27 Hand sinks in the kitchen lack hand washing signage. false 1 false Handwashing Signage
4.6.30** The men’s restroom does not have toilet tissue available at each toilet. true 1 false Toilet Tissue-Availability**
4.6.31 Light intensity at food preparation surfaces is less than 50 foot candles. false 1 false Lighting-Intensity
4.6.37 There is no designated area for employee personal items to be stored away from food. false 1 false Employee Accomodations-Designated Areas
4.6.40 The ceiling tiles are damaged above the front service counter and in the kitchen. The roof is damaged and allowing water to leak into the kitchen. Walls and coving are damaged in the employee restroom. false 3 false Repairing-Physical Facilities
4.6.41 The interior of the paper towel dispenser is dirty. Cockroach frass has not been removed from walls, electrical boxes, and various surfaces throughout. The floor sink is dirty beneath the 3 compartment sink. false 3 false Cleaning-Frequency and Restrictions
4.6.43 Ceiling air vents are dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.6.45 The mop is not hung to air dry. false 1 false Drying Mops
4.6.47 The faucet is dirty at the 3 compartment sink. false 1 false Cleaning of Plumbing Fixtures
4.6.50** Harborage conditions have not been repaired in the kitchen: holes in walls around pipe penetrations, tile is loose around the grease trap, holes at base of walls and walls lack coving. true 1 false Controlling Pests**
4.6.51 Dead cockroaches have not been removed from the premises. false 1 false Removing Dead or Trapped Birds, Insects, Rodents and Other Pests
4.7.5* Ortho non-commercial pest spray is stored on the premises. true 1 false Conditions of Use-Poisonous or Toxic Materials*

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*
4.2.13** An employee washed hands at the 3 compartment sink. true 1 false Where to Wash- Hands and Arms**
4.2.2** The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. true 2 false Demonstration of Knowledge**
4.2.4** The person in charge is not ensuring that employees are properly trained in food safety as it relates to their assigned duties. true 1 false Person in Charge- Duties**
4.3.59* Cooked food is being held at 48 °F in the glass-door reach in cooler. true 1 false Cold Holding*
4.4.57** There is no probe thermometer available with range of 0 - 220°F. true 1 false Food Temperature Measuring Devices**
4.4.63 The upright fridge with glass door is not repaired to hold food at 41 degrees F or below. false 1 false Good Repair and Proper Adjustment
4.4.82* The shelf for dishes above the 3 compartment sink is dirty. Interior surfaces of the ventilation hood are unclean. Interior surfaces of a reach in cooler are unclean. true 3 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Reach-in cooler handles and doors are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.30 The drain pipe is leaking beneath the hand sink. false 1 false System Maintained in Good Repair Non-critical
4.6.1 There are gaps into the partition wall which separates the front service area from the prep area. The ceiling tiles in the kitchen are not durable and easily cleanable. FRP wall panels were installed without divider bars to eliminate gaps between panels. false 3 false Surface Characteristics-Indoor Areas
4.6.40 Ceiling tiles are damaged (warped). FRP is loose in various areas with large gaps. Corners of the wall are damaged near the fridges in the back. There is an unsealed hole in the wall by the entry door & fridges. false 4 false Repairing-Physical Facilities
4.6.41 Walls are dirty in various areas. The ceiling is dirty in various areas. false 2 false Cleaning-Frequency and Restrictions
4.6.47 The hand sink is not maintained in a clean condition. false 1 false Cleaning of Plumbing Fixtures
4.6.50** There are live cockroaches in the establishment. Harborage conditions for pests consisting of gaps and holes into walls and behind FRP have not been repaired. true 2 false Controlling Pests**

Code Observed Violations Points Critical Occurrences COS PHR
4.3.59* Beef is being held at 115 °F in the steam table. true 1 false Hot Holding.*
4.4.82* Shelves above the kitchen sink are unclean to sight and touch. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.6.31 Light intensity at food preparation surfaces is less than 50 foot candles. false 1 false Lighting-Intensity
4.6.40 The ceiling tiles in the front service area are damaged from a previous roof leak. The floor is missing tiles in the front service area. Ceiling tiles in the back storage room are damaged. false 3 false Repairing-Physical Facilities
4.6.41 The walls and ceiling tiles are dirty in various areas. false 1 false Cleaning-Frequency and Restrictions
4.6.5 The front service area is missing rubber base on the south wall. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed
4.6.53 Items that are unnecessary to the operation of the food establishment are stored on the premises. false 1 false Maintaining Premises-Unnecessary Items and Litter

Code Observed Violations Points Critical Occurrences COS PHR
4.4.85 Non-food contact surfaces of various equipment are dirty. Exterior surfaces of food containers are dirty. false 2 false Nonfood-Contact Surfaces-Cleaning
4.6.40 There are unsealed holes in the floor near the grease trap. false 1 false Repairing-Physical Facilities

Code Observed Violations Points Critical Occurrences COS PHR
0.4 Cleaning education provided, brochure sent via email. false 1 false Cleaning Education Provided
4.1.2 The permit holder has not replaced facilities and equipment which no longer comply with health regulations in the normal course of operation. false 1 false Responsibilities of the Permit Holder
4.2.18** Employees personal food is not separated from food in fridges. true 1 false Eating, Drinking, or Using Tobacco**
4.2.2** The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair. true 1 false Demonstration of Knowledge**
4.3.56 Potentially hazardous food is thawing in standing water. false 1 false Thawing
4.3.59* Cooked beef is being held at 49 °F in the make table that is not plugged in. true 1 false Cold Holding*
4.4.105 Items are stored on the floor under shelving in the back storage room. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 Interior surface of the front service counter/point of sale is not nonabsorbent and easily cleanable. false 1 false Nonfood-Contact Surfaces
4.4.13 Domestic style freezers are not durable for commercial use. false 1 false Equipment and Utensils - Design and Construction
4.4.52** The 3 compartment sink basins are not large enough to accommodate the immersion of the largest equipment and utensils. true 1 false Manual Warewashing-Sink Compartment Requirements**
4.4.53 Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. false 1 false Drainboards
4.4.54 The ventilation system is not adequate to prevent accumulation of grease and steam on ceilings and walls. false 1 false Ventilation Hood Systems-Adequacy
4.4.62 Non-portable equipment that are not easily moveable are not elevated on legs at least 6 inches above the floor (cold holding units in the back storage room). false 1 false Fixed Equipment-Elevation or Sealing
4.4.63 The lid is broken on a freezer chest. The shelves above the 3 compartment sink are damaged an no longer smooth and easily cleanable. false 2 false Good Repair and Proper Adjustment
4.4.66 Compartments of the 3 compartment sink are not being cleaned at least every 24 hours. false 1 false Warewashing Equipment-Cleaning Frequency
4.4.82* Shelves throughout the kitchen are unclean to sight and touch. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Reach-in cooler handles and gaskets are dirty. The inside of the cabinet for the point of sale is dirty. false 2 false Nonfood-Contact Surfaces-Cleaning
4.5.26** The hand sink is blocked and used to store equipment. true 1 false Using a Handwashing Sink.**
4.5.30 The spray nozzle hose at the 3 compartment sink is damaged. false 1 false System Maintained in Good Repair Non-critical
4.6.1 The floor and walls near the grease trap are not easily cleanable. The new wall separating the point of sale from the back of the kitchen has unsealed gaps and openings that are not easily cleanable. false 2 false Surface Characteristics-Indoor Areas
4.6.25** There is no hand drying provision at the hand sink in the front of house. true 1 false Hand Drying Provision**
4.6.31 Light intensity at food preparation surfaces is less than 50 foot candles. false 1 false Lighting-Intensity
4.6.32 The rear storage room does not have sufficient mechanical ventilation to keep the room free of excessive heat from fridges and freezers. false 1 false Ventilation-Mechanical
4.6.40 Floor tiles are missing under the small fridge in the front sale area. A section of the kitchen floor is missing tile. Coved base is damaged and separated from the wall in the kitchen. There is hole in the wall near the grease trap. White board is damaged at the 3 compartment sink. false 5 false Repairing-Physical Facilities
4.6.41 Walls are dirty around the front service area, in the kitchen and in the back storage room. Ceilings are dirty in various areas. Floor has standing water where tiles are missing. Coving in the kitchen is dirty. The floor sink beneath the 3-compartment sink is dirty. The floor is dirty around the grease trap. false 6 false Cleaning-Frequency and Restrictions
4.6.47 The hand sink and 3 compartment sink are not maintained in a clean condition. false 1 false Cleaning of Plumbing Fixtures
4.6.5 Not all floor/wall junctures are coved and sealed. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed
4.6.50** The new wall in the kitchen is not fully sealed on various edges/surfaces and has crevices that are providing harborage conditions for pests. The premises cannot be routinely inspected effectively because floors are used to store items that block view of floors and have walls/cabinetry that have crevices and gaps that are not able to be inspected. true 2 false Controlling Pests**
4.6.51 Dead cockroaches have not been removed from the premises. false 1 false Removing Dead or Trapped Birds, Insects, Rodents and Other Pests
4.7.5* Facility is using poisonous pest control powder that is not allowed for use in a food establishment and they are not using it according the instructions on the label. Facility has not hired an certified pesticide applicator to apply pesticides in the kitchen. true 2 false Conditions of Use-Poisonous or Toxic Materials*

Code Observed Violations Points Critical Occurrences COS PHR
4.1.2 The health department permit is not posted in public view. false 1 false Responsibilities of the Permit Holder
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
4.3.24 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* Cream is being held at 62°F in the make table. Milk is being held at 45°F in a reach in cooler. true 2 false Cold Holding*
4.5.26** Hand sink is being used to store cleaning equipment. true 1 false Using a Handwashing Sink.**
4.5.30 The spray nozzle in the three compartment sink is leaking on the food preparation sink. false 1 false System Maintained in Good Repair Non-critical
4.6.40 Various walls are damaged next to paper towel dispensers Floor tiles are missing false 2 false Repairing-Physical Facilities
4.6.41 The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. Floor sinks are dirty. false 4 false Cleaning-Frequency and Restrictions
4.6.47 The hand sink is not maintained in a clean condition. false 1 false Cleaning of Plumbing Fixtures

Code Observed Violations Points Critical Occurrences COS PHR
4.3.23* Raw meat is stored above ready-to-eat foods in the reach-in cooler. true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.4.11 Shelving in the front service area is made of unsealed wood and is not nonabsorbent and easily cleanable. false 1 false Nonfood-Contact Surfaces
4.4.53 Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. false 1 false Drainboards
4.4.94* Dishes are not being sanitized after cleaning. true 1 false Before Use After Cleaning*
4.5.30 The cold water faucet on the 3 compartment sink is broken. The drain plugs for the 3 compartment sink are broken. false 2 false System Maintained in Good Repair Non-critical
4.6.1 The wall next to the hand sink is not finished to be smooth easily cleanable and nonabsorbent. false 1 false Surface Characteristics-Indoor Areas
4.6.31 Light intensity at food preparation surfaces is less than 50 foot candles. false 1 false Lighting-Intensity
4.6.5 The wall next to the hand sink lacks coving. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed

Code Observed Violations Points Critical Occurrences COS PHR
4.1.4 (i) There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) true 1 false Food Safety Manager Certification
4.3.58** Potentially hazardous food is being cooled in covered containers. true 1 false Cooling Methods.**
4.3.59* Cooked pasta and meat are being held at 115 °F in the warmer. true 1 false Hot Holding.*
4.4.11 Non-food contact surfaces of equipment are made of unsealed wood. false 1 false Nonfood-Contact Surfaces
4.4.53 Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. false 1 false Drainboards
4.4.82* Shelves throughout the kitchen are unclean to sight and touch. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 The doors, chairs, etc. are dirty. Exterior surfaces of blenders are dirty. false 2 false Nonfood-Contact Surfaces-Cleaning
4.4.94* Dishes are not being sanitized after cleaning. true 1 false Before Use After Cleaning*
4.6.31 Light intensity at food preparation surfaces is less than 50 foot candles. (Above grill and in kitchen). false 1 false Lighting-Intensity
4.6.40 Ceiling tiles are missing in the kitchen. Areas of the floor are in disrepair and are no longer non-absorbent and cleanable. Coving is missing in various areas. false 3 false Repairing-Physical Facilities
4.6.41 The ceiling is dirty in various areas. Walls are dirty in various areas. The floor is dirty in various areas. The floor is dirty in various areas. The floor is dirty in various areas. false 3 false Cleaning-Frequency and Restrictions
4.6.50** There is evidence of mice in the establishment. true 1 false Controlling Pests**

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
4.3.23* Raw shell eggs are stored above ready-to-eat food in a cooler. Raw chicken is stored above ready to eat foods in the reach-in cooler. 6 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. 1 false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.37 A container of food is being stored on the floor. Food is not covered to prevent contamination in the storage room and in refridgerators. 1 false 2 false Food Storage.
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. 3 true 1 false Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.**
4.3.62* Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. 6 true 1 false Time as a Public Health Control.*
4.4.82* Shelves in the kitchen and storage room are unclean to sight and touch. Interior surfaces of a reach in cooler are unclean. 6 true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Exterior surfaces of food containers are dirty. Reach-in cooler gaskets are dirty. 1 false 2 false Nonfood-Contact Surfaces-Cleaning
4.4.93 Equipment and food contact surfaces are not being sanitized. 1 false 1 false Food-Contact Surfaces and Utensils-Sanitization
4.5.26** Dishes are being stored in the hand sink. 3 true 1 true Using a Handwashing Sink.**
4.6.31 Light intensity at food preparation surfaces is less than 50 foot candles. 1 false 1 false Lighting-Intensity
4.6.40 Areas of the ceiling are missing ceiling tiles.needs to be finished to Various floor surfaces are damaged. The wall is in direpar and not smooth, non-absorbent, and easily cleanable. 1 false 3 false Repairing-Physical Facilities
4.6.41 Floor sinks are dirty. 1 false 1 false Cleaning-Frequency and Restrictions
4.6.5 Not all floor/wall junctures are coved and sealed. 1 false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed
4.6.50** There are live cockroaches in the establishment. 3 true 1 false Controlling Pests**
4.7.19 Coats, purses, and shawls are stored on top of boxes of food in the storage room. 1 false 1 false Other Personal Care Items-Storage

Code Observed Violations Points Critical Occurrences COS PHR
4.3.59* Eggs are being held at 67 °F in a reach in cooler. 6 true 1 false Cold Holding*
4.4.24** Temperature measuring device does not measure below 70 degrees. 1 false 1 false Temperature Measuring Devices-Ambient Air and Water**
4.4.51** There is insufficient refrigeration capacity to hold all potentially hazardous foods at or below 41° F. The reach-in is unable to hold potentially hazardous food at or below 41°F. 3 true 2 false Cooling, Heating, and Holding Capacities**
4.4.52** Manual warewashing sink is not large enouch to accommodate immersion of the largest equipment and utensils. 3 true 1 false Manual Warewashing-Sink Compartment Requirements**
4.6.1 Ceiling surfaces in the storage room are not smooth, durable, easily cleanable and non-absorbent. 1 false 1 false Surface Characteristics-Indoor Areas
4.6.40 Various walls are damaged. Coving is missing. Cement floors are not sealed. 1 false 3 false Repairing-Physical Facilities
4.6.41 The ceiling is dirty around the air vent. 1 false 1 false Cleaning-Frequency and Restrictions
4.6.50 Fly strip is used in kitchen above food prep surfaces. 1 false 1 true Controlling Pests- (Non Critical)
4.6.50** There are live cockroaches in the establishment. 3 true 1 false Controlling Pests**

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.) 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
4.2.4** The person in charge is not ensuring that employees are using proper methods to thaw, hot hold, and cold hold hazardous foods, through daily oversight of the employees' routine monitoring of food temperatures. 3 true 1 false Person in Charge- Duties**
4.3.23* Raw shell eggs are stored above ready-to-eat food in a cooler. 6 true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.37 Box of bananas are stored on the ground. 1 false 1 false Food Storage.
4.3.56 Potentially hazardous food is thawing at room temperature in standing water. 1 false 1 true Thawing
4.3.59* Raw fish and chicken is being held out of temperature control at 66 °F on a counter. Noodles are being held at 45 °F in a reach in cooler. Cut lettuce is being held at 64 °F in the make table. 6 true 3 false Cold Holding*
4.3.59* Rice is being held at 96 °F in the steam table. Cooked noodles, cooked soup, cooked rice are being held out of temperature control between 100 °F on a counter. Cooked soup is being held out of temperature control at 96 °F on a counter. Cooked rice is being held out of temperature control at 77 °F on a counter. 6 true 4 true Hot Holding.*
4.4.105 Paper plates are stored on the floor. 1 false 1 true Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.51** There is insufficient hot holding capacity to hold all potentially hazardous foods at or above 135° F. 3 true 1 false Cooling, Heating, and Holding Capacities**
4.4.59** There is no sanitizer test kit available. 3 true 1 false Sanitizing Solutions-Testing Devices**
4.4.85 Front counter for coffee is not clean. 1 false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.30 Floor sink is clogged under coffee line. 1 false 1 false System Maintained in Good Repair Non-critical
4.5.57 There is no trash can near the coffee prep area. 1 false 1 false Receptacles-Refuse, Recyclables and Returnables.
4.6.11 Light bulbs are not shielded in the food storage area. 1 false 1 false Light Bulbs-Protective Shielding
4.6.25** There is no hand drying provision at the hand sink. 3 true 1 false Hand Drying Provision**

Code Observed Violations Points Critical Occurrences COS PHR

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