Details for CAFFE MOLISE LEVELS 2 AND 3

Address 404 S WEST TEMPLE ST, SALT LAKE CITY, UT 84101
Type Restaurants: plated
Last Rank 23%
First Seen Thu, 14 Dec 2023 14:08:49 -0700
Last Seen Thu, 22 May 2025 22:03:36 -0600
Phone Number (801) 792-0691

Inspections

Code Observed Violations Points Critical Occurrences COS PHR
4.3.31 Scoops that were stored in heated water were not held at least 135 degrees F or above. false 1 false In-Use Utensils - Between-Use Storage.
4.3.59* Several cooked sauces (tomato and cream style) are being held out of temperature control between 102-122 °F on a counter. true 1 false Hot Holding.*
4.3.62* Written procedures for using time as a public health control are not available. Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. true 1 false Time as a Public Health Control.*
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.51** There is insufficient hot holding capacity to hold all potentially hazardous foods at or above 135° F. true 1 false Cooling, Heating, and Holding Capacities**
4.4.62 Storage items are not installed on shelving at least 6 inches above the floor to facilitate cleaning. Shelving is not installed at least 6 inches above the floor to facilitate cleaning. false 2 false Fixed Equipment-Elevation or Sealing
4.4.64 A cutting board is scored. false 1 false Cutting Surfaces
4.4.72** Wash solution does not reach 120 F in warewasher. true 1 false Mechanical Warewashing Equipment-Wash Solution Temperature**
4.4.82* Interior surfaces of the ventilation hood are unclean. Surfaces around the large cutting board in the prep room are dirty. Shelving throughout several areas is dirty. true 3 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 There is an accumulation of food debris under broken shelving in the walk-in freezer. false 1 false Nonfood-Contact Surfaces-Cleaning
4.6.40 Wall corner guards are damaged in the kitchen. false 1 false Repairing-Physical Facilities
4.6.41 The floor is dirty in the walk-in freezer. false 1 false Cleaning-Frequency and Restrictions

Code Observed Violations Points Critical Occurrences COS PHR
4.3.23* Raw shell eggs are stored above ready-to-eat food in a walk-in cooler. true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
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.
4.3.57* Potentially hazardous food was not cooled to 41°F within a total of 6 hours. true 1 false Cooling*
4.3.58** Potentially hazardous food is being cooled in deep containers/covered containers. true 1 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.**
4.4.101 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. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 Cardboard is being used as shelf liner. Waste pipes are being held together with duct tape. false 2 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 at the bar. false 1 false Fixed Equipment-Spacing or Sealing
4.4.62 Shelving is not installed at least 6 inches above the floor to facilitate cleaning in the dray storage area. 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 underside of the shelves above the cook line are unclean. false 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning (Non-Critical)
4.4.82* Interior surfaces of the ventilation hood are unclean. The cheese grinder is unclean to sight and touch. The meat slicer is unclean to sight and touch. true 3 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Make-table cooler gaskets are dirty. Fan covers in the walk-in cooler are dirty. false 2 false Nonfood-Contact Surfaces-Cleaning
4.5.30 The terminal end of drain pipe for the steamer/oven is a plastic bottle. false 1 false System Maintained in Good Repair Non-critical
4.6.15 There is a gap at the bottom of the exterior door. false 1 false Outer Openings-Protected
4.6.37 Employee personal items are located over a food service area. false 1 false Employee Accomodations-Designated Areas
4.6.41 The floor is dirty beneath equipment in the bar storage area and in the kitchen. The caulking along the warewashing sink and hand sink on the third floor is dirty. 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
4.6.51 Dead cockroach has not been removed from the premises. false 1 false Removing Dead or Trapped Birds, Insects, Rodents and Other Pests
4.7.14* Spring mouse trap is in use. true 1 false Rodent Bait Stations*

Code Observed Violations Points Critical Occurrences COS PHR
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 Dirty knives are stored in a clean location metallic strip with clean knives. false 1 false In-Use Utensils - Between-Use Storage.
4.3.64* Reduced oxygen packaging products must be marked with the day they were bagged and must be used within 30 calendar days. Reduced oxygen packaging logs are not being kept up to date. true 2 false Reduced Oxygen Packaging - Critical 1
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
4.4.64 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 (bar area). true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Fan covers in the walk-in cooler are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.6.1 Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. false 1 false Surface Characteristics-Indoor Areas
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
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
4.3.23* Raw beef is stored in the same container as raw chicken. Discarded. true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.31 In-use utensils are stored with handles in contact with food. false 1 false In-Use Utensils - Between-Use 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.**
4.3.64* ROP products are not labeled with the date. true 1 false Reduced Oxygen Packaging - Critical 1
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
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. false 1 false Cutting Surfaces
4.4.66 Exterior surfaces of the dish machine are dirty. false 1 false Warewashing Equipment-Cleaning Frequency
4.4.82* The meat slicer is unclean to sight and touch. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Fan covers in the walk-in cooler are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.6.1 Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. false 1 false Surface Characteristics-Indoor Areas
4.6.25** There is no hand drying provision at the hand sink. true 1 false Hand Drying Provision**
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**
4.3.31 Utensils are stored in standing water. false 1 false 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.**
4.8.3 An approved HACCP plan is not available on site. This must be submitted by Monday January 6th or a closure will be issued for HACCP. false 1 false When a HACCP Plan is Required.

Code Observed Violations Points Critical Occurrences COS PHR
4.3.59* Cooked sausage is being held at 52 °F in a reach on a counter. true 1 false Cold Holding*

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**
4.3.21* Employees are handling ready to eat foods with bare hands. true 1 false Preventing Contamination from Hands*
4.3.23* Cut vegetables are contaminated with raw beef blood. true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 false Wiping Cloths - Use Limitation
4.3.37 Food is being stored in the splash zone of a hand washing sink. false 1 false Food Storage.
4.3.57* Potentially hazardous food was not cooled to 41°F within a total of 6 hours. true 1 false Cooling*
4.3.58** Potentially hazardous food is being cooled at room temperature. true 1 false Cooling Methods.**
4.3.59* Cooked meatballs are being held out of temperature control at 53 °F on a rack. Raw meatballs are being held out of temperature control at 56°F on a rack. Cooked sausage slices being held out of temperature control at 58°F on a rack. Cooked sausages are being held out of temperature control at 63°F on a rack. true 4 false Cold Holding*
4.3.59* Cooked spinach is being held out of temperature control at 121°F on a counter. true 1 false Hot Holding.*
4.3.61* Recommended discard of pasta cooked at 9 am that is holding above 63F after 5pm. true 1 false Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard.*
4.4.1* Food is being stored in non-food grade containers (sterilize containers). true 1 false Characteristics - Multi-use*
4.4.101 Food equipment is not being air dried after sanitizing. false 1 false Equipment and Utensils-Air-Drying Required
4.4.105 Food equipment is stored in the splash areas of a hand sink. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 Cardboard is being used as shelf liner. false 1 false Nonfood-Contact Surfaces
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. false 1 false Cutting Surfaces
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*
4.4.85 The fan in the banquet kitchen reach-in unit is dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
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
4.4.61 The mop sink is not sealed to the adjacent floor. (on floor 2 and floor 3) The 3-compartment sink is not sealed to the adjacent wall. (floor 3) false 2 false Fixed Equipment-Spacing or Sealing
4.6.27 Hand sinks in the kitchen lack hand washing signage. (3rd floor) false 1 false Handwashing Signage
4.6.5 The mop sink/ice machine area is missing coving. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed
R392-510UICAA The entrance lacks "No Smoking" signage. false 1 false Utah Indoor Clean Air Act

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