| Address | 420 W 4500 S, MURRAY, UT 84123 |
| Type | Restaurants: plated |
| Last Rank | 16% |
| First Seen | Thu, 14 Dec 2023 14:25:02 -0700 |
| Last Seen | Fri, 31 Oct 2025 23:40:01 -0600 |
| Phone Number | (562) 425-1402 |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.59* | Cut tomatoes are being held at 52°F in the make table. Cooked peppers are being held at 50 °F in a reach in cooler under the grill. | true | 2 | false | Cold Holding* | |
| 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 | |
| 4.4.63 | Gaskets are damaged on a refrigerator unit. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F (main cookline). | false | 2 | false | Good Repair and Proper Adjustment | |
| 4.4.82* | Surfaces are unclean around the soda dispenser nozzles. Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease (above fryers). | true | 3 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.83* | Equipment surfaces that contact potentially hazardous foods are not being cleaned at least every 4 hours (interior of reach in cooler). | true | 1 | false | Equipment Food-Contact Surfaces and Utensils-Cleaning* | |
| 4.4.85 | Exterior surfaces of cooking equipment are dirty. Fan covers in the walk-in cooler are dirty. Non-food contact surfaces of various equipment 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 | |
| 4.6.40 | Various floor surfaces are damaged. Various walls are damaged. Areas of the floor are missing grout. | 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 | |
| 4.6.5 | Not all floor/wall junctures are coved and sealed (around mop sink). | false | 1 | false | Floor and Wall Junctures-Coved and Enclosed or Sealed | |
| 4.6.53 | Nonfunctional equipment is stored in the kitchen. | false | 1 | false | Maintaining Premises-Unnecessary Items and Litter |
| 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 | |
| 4.3.31 | The ice scoop is stored with the handle in contact with culinary ice. | false | 1 | false | In-Use Utensils - Between-Use Storage. | |
| 4.4.101 | Food equipment is not being air dried before being nested together. | false | 1 | false | Equipment and Utensils-Air-Drying Required | |
| 4.4.82* | Shelves in the walk-in cooler are unclean to sight and touch. Interior surfaces of a reach in cooler are 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* | |
| 4.4.83* | Equipment surfaces that contact potentially hazardous foods are not being cleaned at least every 4 hours (ice machine). | true | 1 | false | Equipment Food-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 food containers are dirty. Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. Fan covers in the walk-in cooler are dirty. | 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) | |
| 4.5.30 | The faucet is leaking on the prep sink near grill. | false | 1 | false | System Maintained in Good Repair Non-critical | |
| 4.5.47* | The spray sink is not indirectly drained by the dish machine. | true | 1 | false | Backflow Prevention* | |
| 4.6.24** | There is no soap at the hand sink in the front service area. | true | 1 | false | Handwashing Cleanser and Hand Sanitizers-Availability** | |
| 4.6.40 | Areas of the floor are missing grout. Various ceiling surfaces are damaged (dish area). Various floor surfaces are damaged (main cookline). | false | 3 | false | Repairing-Physical Facilities | |
| 4.6.41 | The floor is dirty in various areas. The ceiling is dirty in various areas. | 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 | |
| 4.6.53 | 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 food was stored with items for establishment in reach in cooler. | true | 1 | true | Eating, Drinking, or Using Tobacco** | |
| 4.3.59* | Diced tomatoes are being held at 46°F in the make table. | true | 1 | false | Cold Holding* | |
| 4.4.11 | Cabinetry is not smooth, easily cleanable and non-absorbent. | false | 1 | false | Nonfood-Contact Surfaces | |
| 4.4.63 | A crushed can is hold up the grill. The vent hood above fryers is missing vents. | 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* | Surfaces are unclean around the soda dispenser nozzles. Shelves throughout the kitchen are unclean to sight and touch. The underside of the shelf above a preparation table is unclean. | true | 3 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.83* | Equipment surfaces that contact potentially hazardous foods are not being cleaned at least every 4 hours (area above fryers). | true | 1 | false | Equipment Food-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. Fan covers in the reach-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. | false | 3 | 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 faucet is leaking on the food preparation sink in dish washing area. The mop sink faucet is leaking. | false | 2 | false | System Maintained in Good Repair Non-critical | |
| 4.5.67 | Dumpster lids are left open. | false | 1 | false | Covering Receptacles. | |
| 4.6.40 | Ceiling is damaged in dish washing area. Various floor surfaces are damaged. Various walls are damaged. | false | 3 | false | Repairing-Physical Facilities | |
| 4.6.41 | Floor sinks are dirty. The floor is dirty beneath equipment. Walls are dirty in various areas. | false | 3 | 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 |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.59* | Cooked onions are being held at 48°F in the make table. | true | 1 | false | Cold Holding* | |
| 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 stored in a location subject to contamination from a sink (dirty container). | false | 1 | false | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage | |
| 4.4.11 | Various surfaces are lined with foil. | false | 1 | false | Nonfood-Contact Surfaces | |
| 4.4.61 | Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces (servers station). | 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 interior of the ice bin is dirty. 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 gaskets are dirty. Fan covers in the walk-in cooler are dirty. Dry storage shelves 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* | |
| 4.6.40 | Various walls are damaged (small holes in servers station). Various floor surfaces are damaged.. | false | 2 | false | Repairing-Physical Facilities | |
| 4.6.41 | The floor is dirty beneath equipment. Walls are dirty in various areas. | 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 |
| 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* | |
| 4.4.105 | Clean equipment is stored in a location subject to splash contamination from a sink. (Coffee pots) | false | 1 | false | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage | |
| 4.4.106 | Single service items are stored beneath sewer lines. | false | 1 | false | Prohibitions-Storage of Clean Items | |
| 4.4.11 | Cabinetry is not smooth, easily cleanable and non-absorbent. (Shelves in ware wash area) | false | 1 | false | Nonfood-Contact Surfaces | |
| 4.4.61 | Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (Table next to warewash machine) | 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 | |
| 4.4.85 | Employee personal fan is dirty. Non-food contact surfaces of various equipment are dirty. There is an accumulation of food debris under the grill. Exterior surfaces of cooking equipment are dirty. Reach-in cooler handles and gaskets are dirty. | 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. (Y-valve) | false | 1 | false | Approved System and Cleanable Fixtures (Non-critical) | |
| 4.6.4 | Utility lines are not installed above the ceiling to facilitate cleaning. | false | 1 | false | Floors, Walls, and Ceilings-Utility Lines | |
| 4.6.40 | Areas of the floor are missing grout. Various walls are damaged. Various floor surfaces are damaged. | false | 3 | false | Repairing-Physical Facilities | |
| 4.6.41 | Floor sinks are dirty. The floor is dirty beneath cooking equipment. The floor is dirty beneath the warewash machine. Walls are dirty in various areas. The ceiling is dirty in various areas. | false | 5 | 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 | Tile coving is damaged. | false | 1 | false | Floor and Wall Junctures-Coved and Enclosed or Sealed | |
| 4.6.53 | Nonfunctional equipment is stored in the kitchen. | false | 1 | false | Maintaining Premises-Unnecessary Items and Litter |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 0.4 | Cleaning education provided. | false | 1 | false | Cleaning Education Provided | |
| 4.3.59* | Liquid eggs are being held at 50°F in a egg make station (reach-in cooler next to grill). | true | 1 | false | Cold Holding* | |
| 4.4.63 | Reach-in coolers (below cook line) are not maintained to hold potentially hazardous food at or below 41°F. An egg station is not maintained to hold potentially hazardous food at or below 41°F. Ventilation hood filters are missing, not tight fitting, and mesh filter screens are not tight fitting. | false | 3 | false | Good Repair and Proper Adjustment | |
| 4.4.82* | Shelves throughout the kitchen are unclean to sight and touch (underside of shelves above make table). 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 | Fan covers in the walk-in cooler and reach-in cooler (egg make station) 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* | |
| 4.6.40 | Various walls are damaged (wall at mop sink). Areas of the floor are missing grout (ware wash area and cook line). | false | 2 | false | Repairing-Physical Facilities | |
| 4.6.41 | Walls are dirty in various areas (mop sink room, cook line). The ceiling is dirty in various areas. | 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 |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.1.3 | Unable to verify that 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 that there is a 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** | |
| 4.3.59* | Vanilla creme is being held in ice at 49°F on a counter. Whole eggs and liquid eggs being are being held at 46°F at the cook line (discard). Various potentially hazardous foods (cheese, meats, cut tomatoes) are held at 56°F in a make table and reach-in cooler (discard). | true | 3 | true | Cold Holding* | |
| 4.4.105 | Single service items are stored on the floor. | false | 1 | false | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage | |
| 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. A make table/reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. A reach-in cooler (egg station/make table) is not maintained to hold potentially hazardous food at or below 41°F. | false | 4 | false | Good Repair and Proper Adjustment | |
| 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* | |
| 4.4.84 | The interiors of the microwaves are unclean. | false | 1 | false | Cooking and Baking Equipment | |
| 4.4.85 | A box fan stored on a shelf near clean equipment is dirty. A large portable fan stored in the dry storage room is dirty. Reach-in cooler handles, gaskets, shelves, and doors are dirty. Walk-in handles and doors are dirty. Fan covers in the walk-in freezer are dirty. Non-food contact surfaces of equipment (salt and pepper shakers) are dirty. | false | 6 | 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* | |
| 4.6.40 | Various walls are damaged. | false | 1 | false | Repairing-Physical Facilities | |
| 4.6.41 | Walls are dirty in various areas. The floor is dirty in various areas. Floor sinks are dirty. The ceiling is dirty in various areas. | 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 | Not all floor/wall junctures are coved and sealed (under three compartment sink). | false | 1 | false | Floor and Wall Junctures-Coved and Enclosed or Sealed |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.2.1 | There is no designated person in charge. | true | 1 | false | Assignment of Responsibility | |
| 4.3.59* | Raw shelled eggs is being held at 58°F in a reach in cooler. | true | 1 | false | Cold Holding* | |
| 4.4.63 | A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F.- egg station | false | 1 | false | Good Repair and Proper Adjustment |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 0.4 | A cleaning brochure was provided to the manager. | 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 | |
| 4.3.59* | Sour cream is being held at 49°F in the make table. (Condiment stand in the front.) Liquid egg is being held at 54°F in the “egg” make table. Raw shelled eggs are being held at 67°F in the “egg” make table.- discarded | true | 2 | 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.** | |
| 4.4.57** | There is no probe thermometer available with range of 0 - 220°F. | true | 1 | false | Food Temperature Measuring Devices** | |
| 4.4.59** | There is no sanitizer test kit available. (Chlorine and Quaternary) | true | 1 | false | Sanitizing Solutions-Testing Devices** | |
| 4.4.63 | The condenser unit in the walk-in freezer is leaking and creating ice build up. Egg station is not maintained to hold potentially hazardous food at or below 41°F. | false | 2 | false | Good Repair and Proper Adjustment | |
| 4.4.82* | Surfaces are unclean around the soda dispenser nozzles. Interior surfaces of the ventilation hood 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 | Exterior surfaces of cooking equipment are dirty. (Grill line) Shelf under the cold holding unit holding potato’s is very unclean. (Large accumulation of grease and old potato’s.) Surfaces throughout the kitchen/ grill line are unclean. Shelves in the walk-in cooler are dirty. Fan covers in the walk-in cooler are dirty. | false | 5 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.6.1 | Ceiling surface in the front is not smooth, durable, easily cleanable and non-absorbent. | false | 1 | false | Surface Characteristics-Indoor Areas | |
| 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 |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 0.4 | Cleaning education provided. | false | 1 | false | Cleaning Education Provided | |
| 4.1.3 | Not all food employees have a current food handler card. | false | 1 | false | Food Handler Training | |
| 4.3.37 | Food is being stored on the floor in the walk in freezer. | false | 1 | true | Food Storage. | |
| 4.3.59* | Multiple PHF/TCS foods are being held at 47°F in a reach in cooler under the grill. | true | 1 | false | Cold Holding* | |
| 4.4.105 | Single service items are stored on the floor. | false | 1 | true | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage | |
| 4.4.11 | Various surfaces are lined with foil. | false | 1 | false | Nonfood-Contact Surfaces | |
| 4.4.15** | Plastic food contact bins are cracked. | true | 1 | false | Food Contact Surfaces** | |
| 4.4.85 | Reach-in cooler gaskets are dirty. Fan covers in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. Non-food contact surfaces of various equipment are dirty. | false | 4 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.5.30* | The handwashing sink by the dish area is not draining properly. | true | 1 | false | System Maintained in Good Repair* | |
| 4.6.40 | Various floor surfaces are damaged. Areas of the floor are missing grout. | false | 2 | false | Repairing-Physical Facilities | |
| 4.6.41 | Floor sinks are dirty. The floor is dirty beneath cooking equipment. Walls are dirty in various areas. | false | 3 | false | Cleaning-Frequency and Restrictions |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.1.4 (i) | Unable to show a certified food safety manager is employed at the establishment. (Must submit proof of class enrollment or Food Safety Manager certification to the Food Protection Bureau within 10 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 | |
| 4.3.59* | Ham measures 45 F in cold drawer which is part of reach-in on cook line. | true | 1 | false | Cold Holding* | |
| 4.4.105 | Clean food containers are not all stored covered or inverted. | false | 1 | false | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage | |
| 4.4.11 | Painted wooden utensil storage shelving/cabinet has holes in floor, cracks in interior wall corners; areas that are not all smooth and non-absorbent. | false | 1 | false | Nonfood-Contact Surfaces | |
| 4.4.61 | Non-portable equipment ( 3 compartment sink, drainboards adjacent to warewash machine) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. | false | 2 | false | Fixed Equipment-Spacing or Sealing | |
| 4.4.63 | Cold drawer gasket is disfigured and drawer does not close normally/completely. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.85 | Interior of drawer holding tortilla chips on cook line is not clean. Other cold drawers and equipment on cook line are not clean. | false | 3 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.5.30 | Porcelain finish of floor sinks has worn away and show signs of corrosion. | false | 1 | false | System Maintained in Good Repair Non-critical | |
| 4.6.4 | Exposed utility lines run below ceiling and along wall surfaces. | false | 1 | false | Floors, Walls, and Ceilings-Utility Lines | |
| 4.6.40 | Areas of floor are not repaired to be smooth and non-absorbent. Areas of ceiling are not repaired to be smooth and non-absorbent. Areas of wall are not repaired to be smooth and non-absorbent. | false | 3 | false | Repairing-Physical Facilities | |
| 4.6.41 | Areas of floor are not clean. Areas of ceiling are dusty and not clean. Areas of wall are not clean. | false | 3 | false | Cleaning-Frequency and Restrictions |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 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 | |
| 4.3.59* | Sour Cream holding in cold well measures 53 F. Ham and cut tomatoes measure 45 F while holding in cold drawer. Liquid eggs holding in pan at top of cold table measure 49 F. | true | 3 | false | Cold Holding* | |
| 4.4.105 | Clean food containers are not all stored covered or inverted. | false | 1 | false | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage | |
| 4.4.11 | Painted wooden cabinetry storing kitchenware is not all smooth and non-absorbent. | false | 1 | false | Nonfood-Contact Surfaces | |
| 4.4.61 | Non-portable equipment (Drainboards adjacent to warewash machine, 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 | |
| 4.4.63 | Cold drawer metal face is not securely attached to rest of drawer and drawer gasket of same drawer is damaged. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.82* | Underside of lid above culinary ice at ice bin of ice machine, is not clean. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.85 | Interior of metal drawer holding bagged food is not clean and other cold drawers are not clean. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.5.30 | Valves are installed downstream of a non-continuous pressure vacuum breaker valve at curbed cleaning facility. Porcelain finish has worn away from floor sink. | false | 2 | false | System Maintained in Good Repair Non-critical | |
| 4.6.4 | Drain line is on floor in cooking area. Exposed utility lines run below ceiling and along wall surfaces in warewash /prep areas. | false | 1 | false | Floors, Walls, and Ceilings-Utility Lines | |
| 4.6.40 | Areas of floor are chipped; not repaired to be smooth and non-absorbent. Areas of ceiling are not repaired to be smooth and non-absorbent. Areas of wall penetrated by conduit and other areas of wall are not repaired to be smooth and easily cleanable. The concrete curbed cleaning facility is not repaired to be smooth and non-absorbent. | false | 4 | false | Repairing-Physical Facilities | |
| 4.6.41 | Areas of floor are not clean. Areas of ceiling are dusty and not clean. | false | 2 | false | Cleaning-Frequency and Restrictions | |
| 4.6.43 | Ceiling air vent is dusty. | false | 1 | false | Cleaning Ventilation Systems-Nuisance and Discharge Prohibition |
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