Details for GURAS SPICE HOUSE

Address 5530 W 13400 S, HERRIMAN, UT 84096
Type Restaurants: plated
Last Rank 11%
First Seen Thu, 14 Dec 2023 00:31:38 -0700
Last Seen Sat, 1 Nov 2025 00:01:43 -0600
Phone Number (801) 666-8754

Inspections

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
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 false Wiping Cloths - Use Limitation
4.3.58** Potentially hazardous food is being cooled in deep containers. true 1 false Cooling Methods.**
4.3.59* A house sauce is being held at 52°F in a reach in cooler. true 1 false Cold Holding*
4.4.11 Various surfaces are lined with foil. false 1 false Nonfood-Contact Surfaces
4.4.59** There is no sanitizer test kit available. true 1 false Sanitizing Solutions-Testing Devices**
4.4.82* Interior surfaces of the ventilation hood are unclean. Shelves throughout the kitchen are unclean to sight and touch. 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
4.5.16* A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. true 1 false Backflow Prevention Device-Design Standard*
4.5.26** A hand sink is blocked. true 1 false Using a Handwashing Sink.**
4.6.15 There is a gap at the bottom of the exterior door. false 1 false Outer Openings-Protected
4.6.24** There is no soap at each hand sink used by employees. 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**
4.6.40 Various floor surfaces are damaged. false 1 false Repairing-Physical Facilities
4.6.41 The ceiling is dirty in various areas. The floor is dirty in various areas. Walls are dirty in various areas. 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
4.7.19 An employee cell phone is stored on a food preparation table. false 1 false Other Personal Care Items-Storage

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
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
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.
4.3.60** 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 Non-food contact surfaces of equipment are made of unsealed wood. false 1 false Nonfood-Contact Surfaces
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 are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.13 A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. false 1 false Approved System and Cleanable Fixtures (Non-critical)
4.5.14** Back hand sink water temperature does not reach 100°F within 30 seconds. true 1 false Handwashing Sink - Installation.**
4.6.15 An exterior door is not tight fitting. false 1 false Outer Openings-Protected
4.6.25** There is no hand drying provision at the back hand sink. true 1 false Hand Drying Provision**
4.6.41 Walls are dirty in various areas. false 1 false Cleaning-Frequency and Restrictions
4.7.19 Personal cell phones are being stored on food prep tables. Personal medication is being stored above a food preparation table. false 2 false Other Personal Care Items-Storage

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
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
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. Utensils are stored in standing water. false 3 false In-Use Utensils - Between-Use Storage.
4.3.37 A container of food is being stored on the floor. false 1 false Food Storage.
4.3.58** Potentially hazardous food is being cooled in deep containers. true 1 false Cooling Methods.**
4.3.59* Milk is being held out of temperature control at 50°F on a counter. true 1 false Cold Holding*
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 Peg board is not smooth, durable, or easily cleanable. false 1 false Nonfood-Contact Surfaces
4.4.12 Single use milk jugs are being reused to store sauces and other condiments. false 1 false Characteristics - Single-Service and Single-Use Articles (Non-Critical)
4.4.63 Gaskets are damaged on a refrigerator unit. false 1 false Good Repair and Proper Adjustment
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 are dirty. Fan covers in the reach-in cooler are dirty. false 2 false Nonfood-Contact Surfaces-Cleaning
4.5.15* A spray hose hangs below the flood rim of the 3 compartment sink. true 1 false Backflow Prevention-Air Gap*
4.5.16* A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. true 1 false Backflow Prevention Device-Design Standard*
4.5.30 The 3-compartment sink faucet is leaking. false 1 false System Maintained in Good Repair Non-critical
4.6.15 The back door is propped open. There is a gap at the bottom of the exterior door. false 2 false Outer Openings-Protected
4.6.25** There is no hand drying provision at the hand sink. true 1 false Hand Drying Provision**
4.6.27 Hand sinks in the kitchen lack hand washing signage. false 1 false Handwashing Signage

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 Peg board is not smooth, or easily cleanable. false 1 false Nonfood-Contact Surfaces
4.4.82* Surfaces are unclean around the soda ice dispenser. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Fan covers in the reach-in cooler are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.12* Duct tape is being used to repair drain pipes under three compartment sink. true 1 false Approved-Plumbing Materials*
4.5.13 A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. false 1 false Approved System and Cleanable Fixtures (Non-critical)
4.5.15* A spray hose hangs below the flood rim of the 3 compartment sink. true 1 false Backflow Prevention-Air Gap*
4.6.15 There is a gap at the bottom of the exterior door. false 1 false Outer Openings-Protected
4.6.25** There is no hand drying provision at the hand sink. true 1 false Hand Drying Provision**
4.6.27 Hand sinks in the kitchen lack hand washing signage. false 1 false Handwashing Signage
4.6.41 Walls are dirty in various areas. false 1 false Cleaning-Frequency and Restrictions
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
4.1.3 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
4.2.1 There is no designated person in charge. true 1 false Assignment of Responsibility
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
4.3.1* Spoiled tomatoes are being stored with other food items. true 1 false Safe, Unadulturated, and Honestly Presented*
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 Bowls are used for food scoops and are stored inside food containers. false 1 false In-Use Utensils - Between-Use Storage.
4.3.37 Food is being prepared on the floor. false 1 false Food Storage.
4.3.58** Potentially hazardous food is being cooled in deep containers. true 1 false Cooling Methods.**
4.3.59* Chicken is being held at 45°F in a reach in cooler. true 1 false Cold Holding*
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.**
4.4.101 Food equipment is not being air dried before being nested together. false 1 false Equipment and Utensils-Air-Drying Required
4.4.11 Peg board in ware-wash area is made of unsealed wood. false 1 false Nonfood-Contact Surfaces
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. false 1 false Good Repair and Proper Adjustment
4.4.82* The canopener is unclean to sight and touch. 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*
4.4.85 Reach-in cooler handles and gaskets are dirty. Non-food contact surfaces of the soda machine are dirty. false 2 false Nonfood-Contact Surfaces-Cleaning
4.5.12* Non-approved materials were being used to fix drain spouts under the three compartment sink. 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*
4.5.16* A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. true 1 false Backflow Prevention Device-Design Standard*
4.5.30 The valve is leaking beneath the food preparation sink. false 1 false System Maintained in Good Repair Non-critical
4.6.13 Insect control devices are installed above food preparation areas. false 1 false Insect Control Devices-Design and Installation
4.6.15 There is a gap at the bottom of the exterior door. false 1 false Outer Openings-Protected
4.6.41 The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. 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
4.7.19 Employee phone is not separated from food preparation areas. false 1 false Other Personal Care Items-Storage

Code Observed Violations Points Critical Occurrences COS PHR
4.2.20 Food employees are not using hair restraints. false 1 false Hair Restraint Effectiveness
4.3.37 Raw meat is stored above other foods in reach in.. Peanuts are being stored on the floor. false 1 false Food Storage.
4.3.58** Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled at room temperature. 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.**
4.4.13 Domestic style freezer is not durable for commercial use. false 1 false Equipment and Utensils - Design and Construction
4.4.61 The 3-compartment sink is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 Gaskets are damaged on a refrigerator unit. false 1 false Good Repair and Proper Adjustment
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 3-compartment sink faucet is leaking. The faucet is leaking on the hand sink. false 2 false System Maintained in Good Repair Non-critical
4.6.15 An exterior door is not tight fitting. false 1 false Outer Openings-Protected
4.6.31 Light intensity at food preparation surfaces is less than 50 foot candles. false 1 false Lighting-Intensity
4.6.5 Not all floor/wall junctures are coved and sealed. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed
4.7.19 Personal cell phone is being stored on top of prep table. false 1 false Other Personal Care Items-Storage
R392-510UICAA The entrance lacks "No Smoking" signage. false 1 false Utah Indoor Clean Air Act

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) Unable to verify Certified Manager Certification during the time of the inspection. true 1 false Food Safety Manager Certification
4.3.23* Package of raw chicken is stored in contact with ready-to-eat food in a reach-in cooler. true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
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.**
4.4.63 Gaskets are damaged on a refrigerator unit. false 1 false Good Repair and Proper Adjustment
4.4.82* The canopener is unclean to sight and touch. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.6.15 There is a gap at the bottom of the exterior door. false 1 false Outer Openings-Protected

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) 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
4.3.24 Food containers are not labeled with the common name of the food. (Unknown white powder) 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
4.3.58** Potentially hazardous food is being cooled at room temperature. true 1 false Cooling Methods.**
4.3.59* Curry is being held at 46 °F in the make table. Cooked chicken is being held out of temperature control at 73 °F. Raw chicken is being held out of temperature control at 52 °F on a counter. Shredded cheese is being held out of temperature control at 72 °F on a counter. true 4 false Cold Holding*
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.**
4.4.61 The 3-compartment sink is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 Gaskets are damaged on a refrigerator unit. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. false 2 false Good Repair and Proper Adjustment
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. false 1 false Cutting Surfaces
4.4.82* The underside of the shelf above a preparation table is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Shelves throughout the kitchen are unclean to sight and touch. The canopener is unclean to sight and touch. true 4 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 120°F in the final rinse. true 1 false Hot Water and Chemical*
4.5.14** Hand sink water temperature does not reach 100°F within 30 seconds. true 1 false Handwashing Sink - Installation.**
4.5.30 The faucet is leaking on the hand sink. 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**
4.6.1 Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. false 1 false Surface Characteristics-Indoor Areas
4.6.15 There is a gap at the bottom of the exterior door. false 1 false Outer Openings-Protected
4.6.41 The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. 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

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
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
4.2.4** The person in charge is not ensuring that employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. true 1 false Person in Charge- Duties**
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. false 1 false In-Use Utensils - Between-Use Storage.
4.3.37 Food is being stored on the floor. Food in the storage room is not covered to prevent contamination. false 2 false Food Storage.
4.3.58** Potentially hazardous food is being cooled at room temperature. true 1 false Cooling Methods.**
4.3.59* Cooked curry is being held at 49°F in a reach in cooler. true 1 false Cold Holding*
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.**
4.4.101 Food equipment is not being air dried before being nested together. false 1 false Equipment and Utensils-Air-Drying Required
4.4.11 Plastic sheeting is hung above food preparation areas. false 1 false Nonfood-Contact Surfaces
4.4.13 Domestic style freezer is not durable for commercial use. false 1 false Equipment and Utensils - Design and Construction
4.4.63 A reach-in cooler 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
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. false 1 false Cutting Surfaces
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*
4.5.26** The back hand sink is being blocked by dishes. true 1 false Using a Handwashing Sink.**
4.5.49* Mop water and grease are being pushed out the back door. Floor mats are being cleaned and sprayed off outdoors. true 1 false Conveying Sewage*
4.6.15 The back door is propped open and is not tight fitting. false 1 false Outer Openings-Protected
4.6.25** There is no hand drying provision at the hand sink. true 1 false Hand Drying Provision**
4.6.40 Various floor surfaces are damaged. Various walls are damaged. false 2 false Repairing-Physical Facilities
4.6.41 Walls are dirty in various areas. false 1 false Cleaning-Frequency and Restrictions

Code Observed Violations Points Critical Occurrences COS PHR
4.3.58** Potentially hazardous food is being cooled at room temperature. true 1 false Cooling Methods.**
4.3.59* Cooked food is being held at 66F on the counter. true 1 false Hot Holding.*
4.4.13 Food is being stored in direct contact with grocery bag. false 1 false Equipment and Utensils - Design and Construction
4.4.76* Sanitizer concentration in the warewash machine is too weak. true 1 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.5.26** Equipment is being stored in the handsink. true 1 false Using a Handwashing Sink.**
4.5.30 The handsink drain is leaking. false 1 false System Maintained in Good Repair Non-critical
4.6.41 The floor is dirty in various areas. false 1 false Cleaning-Frequency and Restrictions

Code Observed Violations Points Critical Occurrences COS PHR
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 true Eating, Drinking, or Using Tobacco**
4.3.31 Utensils are stored in standing water - corrected. false 1 true In-Use Utensils - Between-Use Storage.
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 true Wiping Cloths - Use Limitation
4.3.37 A container of food is being stored on the floor. Food in the reach-in cooler is not covered. false 2 false Food Storage.
4.4.11 Various surfaces are lined with foil. false 1 false Nonfood-Contact Surfaces
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.61 The hand sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. The drainboards are not sealed to the adjacent wall. false 3 false Fixed Equipment-Spacing or Sealing
4.4.63 Gaskets are damaged on a refrigerator unit. false 1 false Good Repair and Proper Adjustment
4.4.76* Sanitizer concentration in the warewash machine is too weak. Sanitizer concentration in wiping cloth container(s) is too strong. true 2 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.80 Single-use items are being re-used. false 1 false Single-Service and Single-Use Articles-Use Limitation
4.4.82* Food rack is unclean. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.84 The interior of the microwave is unclean. false 1 false Cooking and Baking Equipment
4.4.85 Reach-in cooler gaskets are dirty. The inside of a reach-in cooler is unclean. Storage shelves are unclean. false 3 false Nonfood-Contact Surfaces-Cleaning
4.5.26** Equipment is stored in the rear handsink. Employee filled container at handsink. true 2 true Using a Handwashing Sink.**
4.5.30 The drain on the handsink is leaking. false 1 false System Maintained in Good Repair Non-critical
4.6.1 A cold holding unit is stored on carpet. false 1 false Surface Characteristics-Indoor Areas
4.6.15 An exterior door is not tight fitting. false 1 false Outer Openings-Protected
4.6.40 Various floor surfaces are damaged. The wall above a preparation table is damaged. false 2 false Repairing-Physical Facilities
4.6.41 The floor below equipment is unclean. The wall behind a storage shelf is unclean. false 2 false Cleaning-Frequency and Restrictions
4.6.43 Ceiling air vents are dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.6.5 Coving by a reach-in cooler and by the CO2 canisters is damaged. Parts of the kitchen are missing coving. false 2 false Floor and Wall Junctures-Coved and Enclosed or Sealed
4.7.2** A container of soap is not labeled. true 1 true Working Containers-Common Name**

Code Observed Violations Points Critical Occurrences COS PHR
4.5.30 The drain is leaking on the hand sink. false 1 false System Maintained in Good Repair Non-critical

Code Observed Violations Points Critical Occurrences COS PHR
4.3.41* Food is not protected from consumer contamination by using food guards or other effective means. true 1 false Food Display.*
4.5.26** Equipment is stored in the handsink. true 1 false Using a Handwashing Sink.**
4.5.30* The hot water faucet is not working correctly. true 1 true System Maintained in Good Repair*
4.6.24** There is no soap at the hand sink. true 1 false Handwashing Cleanser and Hand Sanitizers-Availability**

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**
4.3.31 A plate is being used as a food scoop and is left in a container of rice. false 1 false In-Use Utensils - Between-Use Storage.
4.3.37 Food in a reach-in cooler is uncovered. Food is stored on the floor in the warewashing area. 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. true 1 false 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. false 1 false Equipment and Utensils-Air-Drying Required
4.4.11 Non-food contact surfaces of equipment are made of unsealed wood. false 1 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
4.4.76* 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*
4.4.80 Single-use items are being re-used. Milk jugs are being reused. false 2 false Single-Service and Single-Use Articles-Use Limitation
4.4.82* Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 The sides of equipment are unclean. Gaskets on a refrigerator unit are unclean. The bottom shelf of a food preparation table is unclean. The area around the mixer is unclean. The underside of the shelf in the three compartment sink area is unclean. false 5 false Nonfood-Contact Surfaces-Cleaning
4.5.13 A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. false 1 false Approved System and Cleanable Fixtures (Non-critical)
4.5.30 The handsink is leaking. false 1 false System Maintained in Good Repair Non-critical
4.6.1 There is carpet under a reach-in freezer in the dining area. false 1 false Surface Characteristics-Indoor Areas
4.6.15 The back door is propped open. An exterior door is not tight fitting. false 2 false Outer Openings-Protected
4.6.27 Hand sinks in the kitchen lack hand washing signage. false 1 false Handwashing Signage
4.6.40 The floor is damaged in the warewashing area. The door casing by the side kitchen entrance is damaged. There are holes in the wall above the three compartment sink. false 3 false Repairing-Physical Facilities
4.6.41 The floor under the fryer is unclean. The wall above a food storage shelf is unclean. The wall above the drains boards is unclean. The wall by the CO2 canisters is unclean. false 4 false Cleaning-Frequency and Restrictions
4.6.5 The coving by the grill line is damaged. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed

Code Observed Violations Points Critical Occurrences COS PHR
4.2.18** An open employee drink is stored over uncovered food in a reach-in cooler. true 1 true Eating, Drinking, or Using Tobacco**
4.3.37 Food is being stored on the floor. Food in the reach-in coolers is not covered. false 2 false Food Storage.
4.3.59* Cooked rice is being held at 83F in a rice maker. true 1 true Hot Holding.*
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 true Nonfood-Contact Surfaces
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.53 Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. false 1 false Drainboards
4.4.61 The 3-compartment sink is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
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. There is no measurable sanitizer in the wiping cloth container. true 2 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.80 Single-use items are being re-used. false 1 false Single-Service and Single-Use Articles-Use Limitation
4.4.82* Shelves in a reach-in cooler are unclean. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.84 The inside of a microwave is unclean. false 1 false Cooking and Baking Equipment
4.4.85 The topside of shelves are unclean. The handles on a microwave are unclean. The gaskets on a refrigerator unit are unclean. The bottom shelf of a make table is unclean. false 4 false Nonfood-Contact Surfaces-Cleaning
4.5.13 A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. false 1 false Approved System and Cleanable Fixtures (Non-critical)
4.5.14** There is no hot water at the rear hand sink. true 1 true Handwashing Sink - Installation.**
4.5.26** A large piece of equipment is stored in front of the hand sink. true 1 true Using a Handwashing Sink.**
4.5.30 The faucet is leaking on the hand sink - front sink. The faucet is leaking on the hand sink - rear sink. false 2 false System Maintained in Good Repair Non-critical
4.6.15 The back door is propped open. There is a gap on the bottom of the rear door. false 2 true Outer Openings-Protected
4.6.25** There are no paper towels at the hand sink. true 1 true Hand Drying Provision**
4.6.40 The floor is damaged in various areas. false 1 false Repairing-Physical Facilities
4.6.41 The wall above a food preparation area is unclean. The floor is unclean in various areas. The wall behind a make table is unclean. The floor sink below the soda nozzles are unclean. false 4 false Cleaning-Frequency and Restrictions
4.6.43 Ceiling air vents are dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.6.5 The floor/wall juncture in the corner by the grill line is damaged. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed
4.6.50** There are a lot of flies in the facility. true 1 false Controlling Pests**
4.6.51 There is a dead fly on top of the ware washing machine. false 1 false Removing Dead or Trapped Birds, Insects, Rodents and Other Pests
4.6.6 Carpeting is stored below a reach-in freezer in a dining room area. false 1 false Floor Carpeting-Restrictions and Installation

018c673c-f822-7ad9-902c-84e604bd91fd

 —  JSON