Details for CRUZRS SALOON

Address 3943 S HIGHLAND DR, HOLLADAY, UT 84124
Type Beverage Service: Bars/Lounges
Last Rank 33%
First Seen Thu, 14 Dec 2023 14:20:48 -0700
Last Seen Fri, 3 Jan 2025 22:42:33 -0700
Phone Number (801) 548-5514

Inspections

Code Observed Violations Points Critical Occurrences COS PHR

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
4.3.37 Culinary ice is not covered to prevent contamination. false 1 false Food Storage.
4.4.76* Sanitizer concentration in the three compartment sink is too strong. true 1 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.5.20 There is no mop sink in the facility. false 1 false Service Sink
4.5.30 The faucet is leaking on the dump sink. false 1 false System Maintained in Good Repair Non-critical
4.5.8** Hot and cold water are not provided at plumbing fixtures where required. Hand sink in bar area. true 1 false Capacity-Water Quantity**
4.6.1 Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. false 1 false Surface Characteristics-Indoor Areas
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
4.3.23* Raw shell eggs are stored above ready-to-eat food in a cooler. true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.31 Bowls are used for food scoops and are stored inside food containers. Inside make table. 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.**
4.4.11 Cabinetry is not smooth, easily cleanable and non-absorbent. false 1 false Nonfood-Contact Surfaces
4.4.31 Beverage tubing is not separated from culinary ice in an ice bin. Bar area. false 1 false Beverage Tubing - Separation
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.63 Gaskets are damaged on a refrigerator unit. A wall in the dry storage area is repaired with unsealed wood. false 2 false Good Repair and Proper Adjustment
4.4.76* There is no measurable sanitizer in the wiping cloth container. true 1 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.82* Interior surfaces of a reach in freezer are unclean. The canopener is unclean to sight and touch. Interior surfaces of a make table are unclean. The potato slider is dirty. true 4 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. false 1 false Nonfood-Contact Surfaces-Cleaning
4.6.25** There is no hand drying provision at the hand sink in the kitchen or bar area. true 2 false Hand Drying Provision**
4.6.3 The floors are not smooth, durable, or easily cleaned. The ceiling is not smooth, durable, or easily cleaned. false 2 false Floors, Walls, and Ceilings-Cleanability
4.6.4 Utility lines are not installed above the floor to facilitate cleaning. Bar area. false 1 false Floors, Walls, and Ceilings-Utility Lines
4.6.40 The floor in the kitchen is damaged by the door and by the floor sink next to the water heater. The floor in the bar area is damaged. false 2 false Repairing-Physical Facilities
4.6.41 The wall behind cooking equipment is dirty. The floor is dirty in various areas. Both kitchen and bar area. 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
4.7.16* Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. true 1 false Restriction and Storage*
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
4.1.3 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**
4.3.1* There are moldy limes in the reach in cooler. true 1 false Safe, Unadulturated, and Honestly Presented*
4.3.37 Raw meat is stored above ready to eat food in the reach in cooler. false 1 true Food Storage.
4.3.59* Milk is being held at 86°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.**
4.4.11 There is unsealed wood on the wall in the storage room. Cabinetry is not smooth, easily cleanable and non-absorbent. Various surfaces are lined with foil. false 3 false Nonfood-Contact Surfaces
4.4.31 Beverage tubing is not separated from culinary ice in an ice bin. false 1 true Beverage Tubing - Separation
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.76* There is no measurable sanitizer in the wiping cloth container. true 1 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.82* The canopener is unclean to sight and touch. The interior of the ice machine is unclean. 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. false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.26** The hand sink in the kitchen is blocked. The hand sink in the bar is blocked. true 2 false Using a Handwashing Sink.**
4.6.24** There is no soap at the hand sink in the kitchen. There is no soap at the hand sink in the bar. true 2 false Handwashing Cleanser and Hand Sanitizers-Availability**
4.6.25** There is no hand drying provision at the hand sink. Kitchen. true 1 true Hand Drying Provision**
4.6.3 The floors are not smooth, durable, or easily cleaned. The ceilings are not smooth, durable, or easily cleaned. false 2 false Floors, Walls, and Ceilings-Cleanability
4.6.40 Floor tiles are missing in the kitchen. The floor in the bar area is damaged. false 2 false Repairing-Physical Facilities
4.6.41 Walls are dirty in various areas. The ceiling is dirty in various areas. The floor is dirty in various areas through bar and kitchen. false 3 false Cleaning-Frequency and Restrictions
4.6.45 The mop is not hung to air dry. false 1 false Drying Mops
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
4.4.82* The canopener is unclean to sight and touch. The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are unclean. true 3 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.6.11 Not all lights are shielded or shatterproof in the food storage area false 1 false Light Bulbs-Protective Shielding
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 kitchen 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 Walls are dirty in various areas. false 1 false Cleaning-Frequency and Restrictions
4.6.45 The mop is not hung to air dry. false 1 false Drying Mops

Code Observed Violations Points Critical Occurrences COS PHR
4.3.24 Food containers are not labeled with the common name of the food. (White powdered substances) false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.31 The ice scoop is stored with the handle in a dirty location on dirty equipment. false 1 false In-Use Utensils - Between-Use Storage.
4.4.105 Single service items are not stored to prevent contamination. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 Non-food contact surfaces of equipment are made of unsealed wood. 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
4.4.82* The interior of the ice bin is dirty. Interior surfaces of the ventilation hood are unclean. The interior of the ice machine is unclean. The vegetable cutting blades are unclean to sight and touch. true 4 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 freezer handles are dirty. Shelves in the kitchen are dirty. false 2 false Nonfood-Contact Surfaces-Cleaning
4.5.30 The faucet is broken on the hand sink in the bar area. false 1 false System Maintained in Good Repair Non-critical
4.6.40 Various floor surfaces are damaged. (Main bar area) Floor tiles are broken in kitchen area. Various ceiling surfaces are damaged. (Repaired with plastic and tape) false 3 false Repairing-Physical Facilities
4.6.41 The floor is dirty in various areas. Walls are dirty in various areas. false 2 false Cleaning-Frequency and Restrictions
4.6.45 The mop is not hung to air dry. false 1 false Drying Mops
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 are eating in food preparation areas. 3 true 1 false Eating, Drinking, or Using Tobacco**
4.3.24 Food containers are not labeled with the common name of the food. 1 false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.31 In-use knives are stored in an unclean location between pieces of equipment. 1 false 1 false In-Use Utensils - Between-Use Storage.
4.3.37 Food is being stored on the floor. 1 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. 3 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. 1 false 1 false Nonfood-Contact Surfaces
4.4.82* Surfaces are unclean around the soda dispenser gun and holster. (Small fruit flies) The canopener is unclean to sight and touch. The fry cutter is unclean to sight and touch. The interior of the ice machine is unclean. 6 true 4 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.84 The interior of the microwave is unclean. 1 false 1 false Cooking and Baking Equipment
4.5.20 There is no mop sink in the facility. (PIC states they are using a floor sink on site) 1 false 1 false Service Sink
4.5.26** Hand sink in the kitchen is blocked by several bottles of soap. 3 true 1 false Using a Handwashing Sink.**
4.6.11 Not all lights are shielded or shatterproof. 1 false 1 false Light Bulbs-Protective Shielding
4.6.25** There is no hand drying provision at the hand sink in the kitchen. 3 true 1 false Hand Drying Provision**
4.6.27 Hand sinks in the kitchen lack hand washing signage. 1 false 1 false Handwashing Signage
4.6.40 Various floor surfaces are damaged in the front bar area. 1 false 1 false Repairing-Physical Facilities
4.6.41 The ceiling is dirty in various areas. Walls are dirty in various areas. 1 false 2 false Cleaning-Frequency and Restrictions
4.6.43 Ceiling air vents are dusty. 1 false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.6.45 The mop is not hung to air dry. 1 false 1 false Drying Mops
4.6.50** There are numerous fruit flies present in the facility. 3 true 1 false Controlling Pests**
4.7.2** A chemical spray bottle is not labeled with the common name. 6 true 1 false Working Containers-Common Name**

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
4.3.60** 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.**
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. 1 false 1 false Cutting Surfaces
4.4.82* The canopener is unclean to sight and touch. The interior of the ice machine is unclean. 6 true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.84 The interior of the microwave is unclean. 1 false 1 false Cooking and Baking Equipment
4.5.26** Hand sink blocked with a bowl. 3 true 1 false Using a Handwashing Sink.**
4.6.15 The front door is propped open. 1 false 1 false Outer Openings-Protected
4.6.25** There is no hand drying provision at the hand sink. 3 true 1 false Hand Drying Provision**
4.6.27 Hand sinks in the kitchen lack hand washing signage. 1 false 1 false Handwashing Signage
4.6.41 The ceiling is dirty in various areas. Walls are dirty in various areas. Floor sinks are dirty. The floor is dirty in various areas. 1 false 4 false Cleaning-Frequency and Restrictions
4.6.43 Ceiling air vents are dusty. 1 false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.7.2** A chemical spray bottle is not labeled with the common name. 6 true 1 false Working Containers-Common Name**

Code Observed Violations Points Critical Occurrences COS PHR
4.1.3 Not all food employees have a current food handler card. 1 false 1 false Food Handler Training
4.2.18** Employees personal beverages are not separated from food preparation areas. 3 true 1 true Eating, Drinking, or Using Tobacco**
4.3.24 Food containers are not labeled with the common name of the food. 1 false 1 false Food Storage Containers - Identified with Common Name of Food.
4.4.49 Pressurized cylinders are not secured. 1 false 1 false Restraining Pressurized Containers
4.4.61 The back bar 3-compartment sink is not sealed to the adjacent wall. 1 false 1 false Fixed Equipment-Spacing or Sealing
4.4.82* The fry slicer is dirty. The interior of the ice machine is unclean. The canopener is unclean to sight and touch. 6 true 3 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.5.26** The kitchen handsink is being used for condinsate tube drain. The front bar hand sink is being used for other purposes. 3 true 2 false Using a Handwashing Sink.**
4.6.1 The back bar ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. 1 false 1 false Surface Characteristics-Indoor Areas
4.6.11 Light bulbs are not shielded or shatter resistant above dry storage areas. 1 false 1 false Light Bulbs-Protective Shielding
4.6.15 The back door is propped open. 1 false 1 false Outer Openings-Protected
4.6.4 Utility lines are not installed above the floor to facilitate cleaning. 1 false 1 false Floors, Walls, and Ceilings-Utility Lines
4.6.40 Back bar floor surfaces are damaged. Various ceiling surfaces are damaged. 1 false 2 false Repairing-Physical Facilities
4.6.41 The floor is dirty beneath equipment. Walls are dirty in various areas. 1 false 2 false Cleaning-Frequency and Restrictions
4.6.45 The mop is not hung to air dry. 1 false 1 false Drying Mops
R392-510UICAA The entrance lacks "No Smoking" signage. 1 false 1 false Utah Indoor Clean Air Act

Code Observed Violations Points Critical Occurrences COS PHR
4.5.47* The back bar area is not properly is not air gapped. 6 true 1 false Backflow Prevention*

Code Observed Violations Points Critical Occurrences COS PHR
4.2.18** Employee drink is being stored on food prep counter and does not have a lid. 3 true 1 false Eating, Drinking, or Using Tobacco**
4.3.23* Raw shelled eggs are being stored above ready to eat food in the refrigerator. 6 true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.5.14** Hand sink water temperature does not reach 100°F within 30 seconds. 3 true 1 false Handwashing Sink - Installation.**
4.5.26** The drain line from the tap is draining into the handsink. 3 true 1 false Using a Handwashing Sink.**
4.6.24** The back bar has no soap. 3 true 1 false Handwashing Cleanser and Hand Sanitizers-Availability**
4.6.25** The back bar has no paper towels. 3 true 1 false Hand Drying Provision**

Code Observed Violations Points Critical Occurrences COS PHR
4.2.18** Employee food is being stored on top of lemons and limes. 3 true 1 true Eating, Drinking, or Using Tobacco**
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*
4.3.33 Cloths are being used to store clean pitchers on. 1 false 1 false Wiping Cloths - Use Limitation
4.4.11 The side of the refrigerator is being lined with tacky paper. 1 false 1 false Nonfood-Contact Surfaces
4.4.59** There are no test strips available at 3 compartment sink. 3 true 1 false Sanitizing Solutions-Testing Devices**
4.4.61 The 3 compartment sink is not sealed in the back bar area to adjacent wall. 1 false 1 false Fixed Equipment-Spacing or Sealing
4.5.14** Hand sink water temperature does not reach 100°F within 30 seconds. 3 true 1 false Handwashing Sink - Installation.**
4.5.26** The back bar has beer drain line draining into it.The bar handsink has a garbage can stored infront of it. 3 true 2 true Using a Handwashing Sink.**
4.5.47* The back bar area is not properly air gapped. 6 true 1 false Backflow Prevention*
4.6.1 The wall by the handsink and 3 compartment sink are not sealed. 1 false 1 false Surface Characteristics-Indoor Areas
4.6.24** There is no soap available at back bar. 3 true 1 false Handwashing Cleanser and Hand Sanitizers-Availability**
4.6.25** There is no hand drying provision at the hand sink. 3 true 1 false Hand Drying Provision**
4.6.40 The wall behind the handsink is damaged, the laminate is pulling off from the wall. 1 false 1 false Repairing-Physical Facilities
4.6.41 The cieling in the kitchen by the vent is dirty.The floor under the equipment is dirty. 1 false 2 false Cleaning-Frequency and Restrictions
4.6.5 The bar in the back area has no coving. 1 false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed
4.7.2** Chemical bottles are not leabled with common name. 6 true 1 true Working Containers-Common Name**

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