Details for CHINA CHEFS CHINESE RESTAURANT

Address 12487 S PASTURE RD, RIVERTON, UT 84065
Type Restaurants: non-plated
Last Rank 5%
First Seen Thu, 14 Dec 2023 14:15:21 -0700
Last Seen Thu, 22 May 2025 22:05:53 -0600
Phone Number (801) 688-7651

Inspections

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 Bowls are used for food scoops and are stored inside food containers. 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 A container of food is not covered to prevent contamination. Food is being stored on the floor. false 2 false Food Storage.
4.3.58** Potentially hazardous food is being cooled at room temperature. 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.**
4.4.1 Duct tape is being used as a corner protectant. Manufacturer plastic is lining an in use reach in cooler. false 2 false Characteristics, Multi-use (Non Critical)
4.4.1* Food is being stored in non-food grade containers (grocery bags). true 1 false Characteristics - Multi-use*
4.4.105 Clean equipment is stored in a location subject to splash contamination from a sink. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.106 Food equipment is stored beneath sewer lines. false 1 false Prohibitions-Storage of Clean Items
4.4.82* Interior surfaces of the ventilation hood are unclean. Interior surfaces of a reach in cooler are unclean. true 2 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 Non-food contact surfaces of various equipment are dirty. Reach-in cooler handles and gaskets are dirty. Exterior surfaces of cooking equipment are dirty. false 3 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.**
4.5.30 The 3-compartment sink faucet is leaking. There is an open sewer line in the men’s restroom. false 2 false System Maintained in Good Repair Non-critical
4.6.15 The drive thru window is left open. There is a gap at the bottom of the exterior door. false 2 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. Various walls are damaged. false 2 false Repairing-Physical Facilities
4.6.43 Ceiling air vents are dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.6.47 The hand sink is 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
4.7.16* Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. true 1 false Restriction and Storage*

Code Observed Violations Points Critical Occurrences COS PHR
4.2.14** No soap available at the hand sink in men’s bathroom. true 1 false Hand Antiseptics**
4.3.23* Raw meat is stored above ready-to-eat foods in the walk-in cooler. true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.31 Utensils are stored in standing water. Bowls are used for food scoops and are stored inside food containers. false 2 false In-Use Utensils - Between-Use Storage.
4.3.32 Linens that are being used as covers are in direct contact with cooked rice. false 1 false Linens and Napkins - Use Limitation
4.3.34* Employee washed hands while wearing gloves. true 1 false Gloves - 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* Cardboard boxes are being used as food storage containers. Food is being stored in non-food grade containers. true 2 false Characteristics - Multi-use*
4.4.106 Single service items are stored beneath sewer lines. false 1 false Prohibitions-Storage of Clean Items
4.4.11 Non-food contact surfaces of equipment are made of unsealed wood. false 1 false Nonfood-Contact Surfaces
4.4.63 A reach in freezer is being repaired with duct tape. Gaskets are damaged on a refrigerator unit. The stove is being repaired with duct tape. false 3 false Good Repair and Proper Adjustment
4.4.82* Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of the ventilation hood are unclean. true 2 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
4.5.16* 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 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. There is no hand drying provision in the Men's restroom. true 2 false Hand Drying Provision**
4.6.40 The metal sheeting behind the cook line is separating from adjacent wall. false 1 false Repairing-Physical Facilities
4.6.41 Walls are dirty in various areas. The floor is dirty in various areas. The floor is dirty beneath cooking equipment. false 3 false Cleaning-Frequency and Restrictions
4.6.45 The mop is not hung to air dry. false 1 false Drying Mops
4.6.50** Insect control devices are installed above the ware washing station. There are numerous flies present in the facility. true 2 false Controlling Pests**
4.6.53 Nonfunctional equipment is stored on the premises. false 1 false Maintaining Premises-Unnecessary Items and Litter

Code Observed Violations Points Critical Occurrences COS PHR
4.3.23* Raw chicken is stored above other raw meats with lower required cooking temperatures. true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.4.82* The underside of the shelf above a preparation table is unclean. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Exterior surfaces of cooking equipment are dirty. Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. false 3 false Nonfood-Contact Surfaces-Cleaning
4.6.15 There is a gap at the bottom of the exterior door. false 1 false Outer Openings-Protected
4.6.45 The mop is not hung to air dry. false 1 false Drying Mops

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
4.2.13** An employee washed hands at the 3 compartment sink. true 1 false Where to Wash- Hands and Arms**
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.**
4.3.23* Raw meat is stored above ready-to-eat foods in the walk-in cooler. Raw shell eggs are stored above ready-to-eat food in a cooler. Raw chicken is stored above other raw meats with lower required cooking temperatures. true 3 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
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 In-use knives are stored in an unclean location between pieces of equipment. Bowls are used for food scoops and are stored inside food containers. false 2 false In-Use Utensils - Between-Use Storage.
4.3.32 Linens acting as lids are in direct contact with ready to eat foods. false 1 false Linens and Napkins - Use Limitation
4.3.37 Food is being stored on the floor. false 1 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.**
4.4.1 Using non food grade equipment for food preparation. false 1 false Characteristics, Multi-use (Non Critical)
4.4.1* Food is being stored in non-food grade containers. true 1 false Characteristics - Multi-use*
4.4.10 Cookware with nonstick coatings are in a state of disrepair. false 1 false Nonstick Coatings-Use Limitation
4.4.106 Single service items are stored beneath sewer lines. false 1 false Prohibitions-Storage of Clean Items
4.4.11 Cardboard is being used as shelf liner. false 1 false Nonfood-Contact Surfaces
4.4.13 Domestic style refrigerator is not durable for commercial use. false 1 false Equipment and Utensils - Design and Construction
4.4.62 Shelving is not installed at least 6 inches above the floor to facilitate cleaning. Equipment is not installed at least 6 inches above the floor to facilitate cleaning. false 2 false Fixed Equipment-Elevation or Sealing
4.4.63 Reach in fridge in a state of disrepair. Gaskets are damaged on a refrigerator unit. Stove is repaired using duct tape. The can opener blade is not sharp enough to prevent creation of metal fragments. false 4 false Good Repair and Proper Adjustment
4.4.80 Single-use items are being re-used. false 2 false Single-Service and Single-Use Articles-Use Limitation
4.4.82* The underside of the shelf above a preparation table is unclean. Interior surfaces of the ventilation hood are unclean. 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*
4.4.83* Food containers are not cleaned at a frequency necessary to preclude accumulation of soil. true 1 false Equipment Food-Contact Surfaces and Utensils-Cleaning*
4.4.85 Exterior surfaces of drink dispenser are dirty. Reach-in cooler handles are dirty. Exterior surfaces of cooking equipment are dirty. Fan covers in the walk-in cooler are dirty. false 4 false Nonfood-Contact Surfaces-Cleaning
4.6.15 There is a gap at the bottom of the exterior door. false 1 false Outer Openings-Protected
4.6.40 Floor tiles are missing Various walls are damaged. 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. The floor is dirty beneath cooking equipment. 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
4.6.45 The mop is not hung to air dry. false 1 false Drying Mops

Code Observed Violations Points Critical Occurrences COS PHR
4.3.58** Potentially hazardous food is being cooled at room temperature. - noodles true 1 false Cooling Methods.**
4.3.59* Rice is being held out of temperature control at 123 °F on a counter. true 1 false 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.**
4.4.1* Food is being stored in non-food grade containers. true 1 false Characteristics - Multi-use*
4.4.82 Food equipment is unclean. false 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning (Non-Critical)

Code Observed Violations Points Critical Occurrences COS PHR
0.4 Cleaning brochure provided to person in charge. false 1 false Cleaning Education Provided
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
4.3.23* Package of raw chicken is stored in contact with ready-to-eat food in the 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.**
4.4.1* Food is being stored in non-food grade containers. true 1 false Characteristics - Multi-use*
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 Cardboard is being used as shelf liner. Various pieces of equipment are sealed to the wall with duct tape. false 2 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
4.4.61 The 3-compartment sink is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 Shelves are damaged in the reach in cooler. false 1 false Good Repair and Proper Adjustment
4.4.66 Exterior surfaces of the dish machine are dirty. Interior sufaces of the dish machine are dirty. false 2 false Warewashing Equipment-Cleaning Frequency
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*
4.4.82 Dish racks are dirty. false 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning (Non-Critical)
4.4.82* Interior surfaces of a reach in cooler are unclean. Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. true 3 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 Exterior surfaces of cooking equipment are dirty. Counter areas between counter top equipment are dirty. Reach-in cooler handles and gaskets are dirty. Fan covers in the walk-in cooler are dirty. false 4 false Nonfood-Contact Surfaces-Cleaning
4.6.15 There is a gap at the bottom of the exterior door. false 1 false Outer Openings-Protected
4.6.37 Employee items are stored above food. false 1 false Employee Accomodations-Designated Areas
4.6.40 Various walls are damaged. false 1 false Repairing-Physical Facilities
4.6.41 The floor is dirty in various areas. Floor sinks are dirty. Walls are dirty in various areas. The ceiling is dirty in various areas. false 4 false Cleaning-Frequency and Restrictions
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
4.7.5* Raid is stored in the kitchen area. true 1 false Conditions of Use-Poisonous or Toxic Materials*

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
4.1.4 (ii) Unable to show a certified manager is registered with SLCoHD. (Required to register at the Food Protection Bureau Following certification..) false 1 false Food Safety Manager Registration
4.3.23* Uncooked shrimp in unsealed bag is touching unsealed bag of uncooked chicken in residential type freezer. true 1 true Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.37 Containers of food are stored on floor. false 1 false Food Storage.
4.4.1 Cloth in contact with moist food in storage, is not smooth and non-absorbent. false 1 false Characteristics, Multi-use (Non Critical)
4.4.105 Clean kitchenware is stored on metal shelves that are not clean. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.13 Residential type freezers storing food are not designed for commercial use. false 2 false Equipment and Utensils - Design and Construction
4.4.61 Non-portable equipment ( 3 compartment sink)is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. false 1 false Fixed Equipment-Spacing or Sealing
4.4.62 Non-portable equipment (glass door reach-ins in prep area and service area) is not elevated at least 6 inches above the floor and is not sealed to the floor. false 2 false Fixed Equipment-Elevation or Sealing
4.4.63 Lid and liner of residential type freezer is duct taped and not smooth. End of table top in server area is duct taped and not smooth. false 2 false Good Repair and Proper Adjustment
4.4.85 Shelves storing clean kitchenware are not clean. Door channels of glass door reach-in are not clean. false 2 false Nonfood-Contact Surfaces-Cleaning
4.6.40 Cardboard remnants used as floor coverings are not smooth and non-absorbent. Areas of wall are not repaired to be smooth and non-absorbent. false 2 false Repairing-Physical Facilities
4.6.41 Areas of floor are not clean. false 1 false Cleaning-Frequency and Restrictions
4.6.53 Cardboard remnants covering areas of floor have not been removed from premises. false 1 false Maintaining Premises-Unnecessary Items and Litter
4.7.5* Can of Raid insecticide stored in establishment has labeling that does not allow use in a Food Establishment. 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*
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
4.3.23* A raw meat package is stored in contact with with ready-to-eat food in the walk-in cooler. true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
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.
4.4.1* Food is being stored in non-food grade containers. true 1 false Characteristics - Multi-use*
4.4.13 Domestic style refrigerator is not durable for commercial use. false 1 false Equipment and Utensils - Design and Construction
4.4.82* Interior surfaces of a reach in cooler are unclean. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Exterior surfaces of food containers are dirty. Reach-in cooler handles are dirty. Exterior surfaces of cooking equipment are dirty. There is an accumulation of food debris under the grill. Non-food contact surfaces of various equipment are dirty. false 5 false Nonfood-Contact Surfaces-Cleaning
4.5.26** Hand washing sink was blocked by a cooler. true 1 false Using a Handwashing Sink.**
4.6.41 The floor is dirty in various areas. Walls are dirty in various areas. Floor sinks are dirty. The floor sink beneath the 3-compartment sink is dirty. false 4 false Cleaning-Frequency and Restrictions

Code Observed Violations Points Critical Occurrences COS PHR
4.4.1* Using non-food grade containers. true 1 false Characteristics - Multi-use*
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*
4.5.14** Hand sink water temperature does not reach 100°F within 30 seconds. true 1 false Handwashing Sink - Installation.**
4.6.41 The wall by the preparation line is unclean. 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. 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.) false 1 false Food Safety Manager Registration
4.2.12* An employee did not wash hands between clean and dirty tasks. true 1 false When to Wash-Hands and Arms*
4.2.18** Employee drinking and storing a beverage on a food preparation table without a straw. Employees are eating in food preparation areas. true 2 false Eating, Drinking, or Using Tobacco**
4.3.31 In-use utensils are stored with handles in contact with food. false 1 false In-Use Utensils - Between-Use Storage.
4.3.32 Linen is being stored in contact with moist food. false 1 false Linens and Napkins - Use Limitation
4.3.59* Shredded cabbage is being stored at 50F degrees on the counter. true 1 true Cold Holding*
4.4.1* Grocery bags are being used to store meat. Cooked chicken is being stored in direct contact with cardboard boxes. true 2 false Characteristics - Multi-use*
4.4.105 Opened plastic wrap is stored below raw chicken - corrected. Clean equipment is not covered or inverted to prevent contamination - soup bowls below unclean shelf - corrected. Equipment in the warewashing are is stored on an unclean surface - corrected. Single-service items are stored below drain pipes in the basement. false 4 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 A reach-in freezer is repaired with tape. Foil is being used as a shelf liner. false 2 false Nonfood-Contact Surfaces
4.4.13 Using a cooler rated for beverages and packaged items to store opened potentially hazardous food. Print paper is being used as a container liner. false 2 false Equipment and Utensils - Design and Construction
4.4.30 A home improvement style drill is being used to mix batter. false 1 false Bearings and Gear Boxes-Leakproof
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
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 shelves of a reach-in cooler are rusty and not easily cleanable. A food container is cracked and repaired with duct tape. false 2 false Good Repair and Proper Adjustment
4.4.76* There is no measurable sanitizer in the wiping cloth container. Sanitizer concentration in the warewash machine is too weak - corrected. 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* Surfaces are unclean around the soda dispenser nozzles - corrected. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 The tracks on a reach-in cooler are unclean. The shelves above the soup station are unclean. The bottom of a reach-in freezer is unclean. The shelves in the walk-in cooler area unclean. The outside of equipment is unclean. false 5 false Nonfood-Contact Surfaces-Cleaning
4.5.14** Hand sink water temperature does not reach 100°F within 30 seconds. true 1 false Handwashing Sink - Installation.**
4.5.26** A serving tray was stored in the handsink. true 1 true Using a Handwashing Sink.**
4.5.30 The faucet by the warewashing machine is leaking. false 1 false System Maintained in Good Repair Non-critical
4.6.1 The area by the reach-in freezer downstairs is 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
4.6.40 There are holes in the wall above the handsink. false 1 false Repairing-Physical Facilities
4.6.41 The wall behind the soup station is unclean. There are bugs in the light shields. The floor under the grill line is unclean. The wall behind the warewashing machine is unclean. false 4 false Cleaning-Frequency and Restrictions
4.6.53 Nonfunctional equipment is stored on the premises. false 1 false Maintaining Premises-Unnecessary Items and Litter

Code Observed Violations Points Critical Occurrences COS PHR
4.2.18** Employees personal beverages are not separated from food preparation areas. 3 true 1 true Eating, Drinking, or Using Tobacco**
4.3.23* Raw chicken is stored above other raw meats with lower required cooking temperatures. 6 true 1 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.
4.3.32 Linen is stored in contact with cooked rice. 1 false 1 false Linens and Napkins - Use Limitation
4.3.37 A container of food is being stored on the floor in the walk in cooler. Food is stored on the floor in the kitchen., 1 false 2 false Food Storage.
4.3.56 Potentially hazardous food is thawing at room temperature. 1 false 1 false Thawing
4.3.59* Cut leafy greens are being held out of temperature control at 49°F on a counter. 6 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. 3 true 1 false Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.**
4.4.1 Using non-food grade containers. Newspaper is stored in contact with food. Grocery bags are used to store food. 1 false 3 false Characteristics, Multi-use (Non Critical)
4.4.105 Single service items are stored under sewer lines. 1 false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.106 The ice machine is stored under sewer lines. 1 false 1 false Prohibitions-Storage of Clean Items
4.4.11 A preparation table is covered with duct tape. Various surfaces are lined with foil. Spray foam is being used to seal drainboards to the wall. Cardboard is being used as shelf liner. 1 false 4 false Nonfood-Contact Surfaces
4.4.13 Domestic style refrigerator is not durable for commercial use. Domestic style freezer is not durable for commercial use. 1 false 2 false Equipment and Utensils - Design and Construction
4.4.30 Using a home style drill to mix food. 1 false 1 false Bearings and Gear Boxes-Leakproof
4.4.63 Food containers are damaged and repaired with duct tape. 1 false 1 false Good Repair and Proper Adjustment
4.4.64 A cutting board is scored. 1 false 1 false Cutting Surfaces
4.4.76* There is no measurable sanitizer in the wiping cloth container. 6 true 1 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.82* Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The interior of the ice machine is unclean. 6 true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Reach-in cooler gaskets are dirty. Microwave handles are unclean. The bottom of a reach-in freezer is unclean. 1 false 3 false Nonfood-Contact Surfaces-Cleaning
4.6.1 The floors, walls, and ceilings are not finished in the basement. 1 false 1 false Surface Characteristics-Indoor Areas
4.6.15 The back door is propped open. 1 false 1 false Outer Openings-Protected
4.6.37 Jacket is stored on canned food. 1 false 1 false Employee Accomodations-Designated Areas
4.6.40 There are a few holes in the wall. 1 false 1 false Repairing-Physical Facilities
4.6.41 Walls are dirty in various areas. 1 false 1 false Cleaning-Frequency and Restrictions
4.6.53 Nonfunctional equipment is stored on the premises. 1 false 1 false Maintaining Premises-Unnecessary Items and Litter

Code Observed Violations Points Critical Occurrences COS PHR
4.3.23* Raw chicken is stored above other raw meats with lower required cooking temperatures. 6 true 1 true Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.37 Food is being stored on the floor. 1 false 1 true Food Storage.
4.3.59* The garlic and oil mixture is being held at 49°F in the make table. 6 true 1 false Cold Holding*
4.5.14** Hand sink water temperature does not reach 100°F within 30 seconds. 3 true 1 false Handwashing Sink - Installation.**
4.5.21* The atmospheric pressure breaker on the mop sink is damaged. 6 true 1 false Backflow Prevention Device, When Required.*

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