Details for BETOS MEXICAN FOOD

Address 4661 S REDWOOD RD, TAYLORSVILLE, UT 84123
Type Restaurants: plated
Last Rank 16%
First Seen Thu, 14 Dec 2023 14:33:03 -0700
Last Seen Fri, 31 Oct 2025 23:45:49 -0600
Phone Number (385) 474-6316

Inspections

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 meat is stored above ready-to-eat foods (pasteurized egg product) 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.
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 false Wiping Cloths - Use Limitation
4.3.37 Food in the walk-in freezer is not covered to prevent contamination. Food is not covered to prevent contamination. (rice/beans bins) false 2 false Food Storage.
4.3.59* Various TCS foods are being held at 46°F in the walk in cooler. 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
4.4.11 Cabinetry is not smooth, easily cleanable and non-absorbent. (exposed wood by make table) false 1 false Nonfood-Contact Surfaces
4.4.51** The walk in cooler is unable to hold potentially hazardous foods at or below 41°F. TCS foods must be moved into the reach-in coolers until unit is able to maintain 41 degrees Fahrenheit or lower consistently. true 1 true Cooling, Heating, and Holding Capacities**
4.4.63 Gaskets are damaged on a refrigerator unit. Handle is damaged on a reach-in cooler. 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
4.4.76* 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. Shelves in the walk-in cooler are unclean to sight and touch. 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
4.5.30 The faucet is leaking on the mop sink. false 1 false System Maintained in Good Repair Non-critical
4.5.67 Dumpster lids are left open. false 1 false Covering Receptacles.
4.5.69 The dumpster area is not maintained clean. false 1 false Maintaining Refuse Areas and Enclosures
4.6.40 Various walls are damaged. Floor tiles are missing near front service counter area. false 2 false Repairing-Physical Facilities
4.6.41 The floor sink beneath the grill is dirty. 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
4.7.19 Personal items (backpack, speakers, phone, etc.) are not being stored in a designated employee item area. false 1 false Other Personal Care Items-Storage

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 Bowls are used for food scoops and are stored inside food containers. In-use knives are stored in an unclean location between pieces of equipment. false 2 false In-Use Utensils - Between-Use Storage.
4.3.59* Salsa is being held at 50°F in a reach in cooler. true 1 false Cold Holding*
4.3.59* Salsa is being held at 118°F in a warmer. true 1 false Hot Holding.*
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.85 Reach-in cooler gaskets are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.12* The 3-compartment sink is repaired with string. true 1 false Approved-Plumbing Materials*
4.5.26** A handwash sink is being used as a dump sink. true 1 false Using a Handwashing Sink.**
4.5.30 The faucet is damaged on the hand sink. false 1 false System Maintained in Good Repair Non-critical
4.6.40 Various walls are damaged. (By make table on cookline) false 1 false Repairing-Physical Facilities

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**
4.4.63 Gaskets are damaged on a refrigerator unit. Handles are damaged on a refrigerator unit. false 2 false Good Repair and Proper Adjustment
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*
4.4.82* The canopener 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 freezer are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.12* The spray nozzle on the 3-compartment sink is repaired with rope. true 1 false Approved-Plumbing Materials*
4.6.31 There is insufficient light intensity in the walk-in cooler. false 1 false Lighting-Intensity
4.6.40 Various walls are damaged. false 1 false Repairing-Physical Facilities

Code Observed Violations Points Critical Occurrences COS PHR
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*
4.3.59* Salsa is being held at 50°F in the make table. true 1 false Cold Holding*
4.3.59* Green sauce is being held at 115°F in the steam table. true 1 false Hot Holding.*
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.63 A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (Salsa fridge) 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*
4.5.30 The mop sink faucet is leaking. false 1 false System Maintained in Good Repair Non-critical
4.6.40 The wall is damaged by the make table on the grill line. false 1 false Repairing-Physical Facilities
4.6.41 The floor sink beneath the 3-compartment sink is dirty. false 1 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
4.3.31 In-use knives are stored in an unclean location between pieces of equipment. false 1 false In-Use Utensils - Between-Use Storage.
4.3.59* Salsa is being held at 48°F in a reach in cooler. true 1 false Cold Holding*
4.3.59* Salsa is being held at 105°F in a steam table. true 1 false Hot Holding.*
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. false 1 false Cutting Surfaces
4.4.76* Sanitizer concentration in wiping cloth container(s) is too strong. true 1 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.85 Reach-in cooler gaskets are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.6.40 Various walls are damaged. (Near mop sink & 3-compartment sink) false 1 false Repairing-Physical Facilities
4.6.43 Ceiling air vents are dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.7.19 Employee personal items are being stored on food preparation surfaces. false 1 false Other Personal Care Items-Storage

Code Observed Violations Points Critical Occurrences COS PHR
4.3.23* Raw shelled eggs are stored above other raw meats with lower required cooking temperatures. true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.31 In-use utensils are stored with handles in contact with food. (Rice) false 1 false In-Use Utensils - Between-Use Storage.
4.3.59* Salsa is being held at 54°F in the make table. true 1 false Cold Holding*
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 reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. false 2 false Good Repair and Proper Adjustment
4.4.76* 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*
4.4.85 Fan covers in the walk-in freezer are dirty. Reach-in cooler gaskets are dirty. false 2 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.**
4.6.40 The wall is damaged by the mop sink. Various ceiling surfaces are damaged. false 2 false Repairing-Physical Facilities
4.6.41 The floor sink beneath the 3-compartment sink is dirty. false 1 false Cleaning-Frequency and Restrictions

Code Observed Violations Points Critical Occurrences COS PHR
4.3.23* Raw shelled eggs are stored above other raw meats with lower required cooking temperatures. true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.31 In-use utensils are stored with handles in contact with food. (Rice & beans) false 1 false In-Use Utensils - Between-Use Storage.
4.4.11 Cabinetry is not smooth, easily cleanable and non-absorbent. false 1 false Nonfood-Contact Surfaces
4.4.59** There is no sanitizer test kit available. true 1 false Sanitizing Solutions-Testing Devices**
4.4.76* Sanitizer concentration in wiping cloth container(s) is too strong. 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. true 1 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 freezer are dirty. false 2 false Nonfood-Contact Surfaces-Cleaning
4.6.40 The corner of the wall near the 3-compartment sink is damaged. false 1 false Repairing-Physical Facilities
4.6.43 Ceiling air vents are dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
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
0.4 Education provided to PIC false 1 false Cleaning Education Provided
4.2.2** The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. true 1 false Demonstration of Knowledge**
4.3.24 Food containers are not labeled with the common name of the food. -white poweders 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. In-use utensils are stored with handles in contact with food. false 2 false In-Use Utensils - Between-Use Storage.
4.3.37 Food in the reach-in cooler is not covered to prevent contamination. (Stacked on top of other food) Food in the storage room is not covered to prevent contamination. (Rice and beans) false 2 false Food Storage.
4.3.57* Potentially hazardous food was not cooled to 41°F within a total of 6 hours. - carnitas holding at 55 degrees and cooked the day prior true 1 false Cooling*
4.3.58** Potentially hazardous food is being cooled in deep containers. true 1 false Cooling Methods.**
4.3.59* Various salsas are being held out of temperature control at 59°F on a counter. Carnitas is being held at 55°F in a walk in cooler. - discarded true 2 false Cold Holding*
4.3.59* Refried beans and rice are being held at 90°F in a warmer. 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.**
4.4.105 Single service items are stored on the floor.- office area false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.63 Gaskets are damaged on a refrigerator unit.- kitchen The countertop tile next to the microwave is broken and in disrepair. false 2 false Good Repair and Proper Adjustment
4.4.76* Sanitizer concentration in wiping cloth container(s) is too strong. 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. (Hibiscus flower jugs) false 1 false Single-Service and Single-Use Articles-Use Limitation
4.4.82* The canopener is unclean to sight and touch. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.84 The interior of the microwave is unclean.- kitchen The interior of the microwave is unclean.- near three compartment sink false 2 false Cooking and Baking Equipment
4.4.85 Shelves in the reach-in cooler are dirty.- kitchen Reach-in cooler handles and gaskets are dirty. false 2 false Nonfood-Contact Surfaces-Cleaning
4.6.40 Various floor surfaces are damaged. Various ceiling surfaces are damaged and missing ceiling tiles. false 2 false Repairing-Physical Facilities
4.6.41 Floor sinks are dirty. Walls are dirty in various areas. false 2 false Cleaning-Frequency and Restrictions
4.7.16* Medicines, vitamins, WHEY, etc. 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. A spray bottle with a clear liquid is not labeled with the common name.- grill line true 2 false Working Containers-Common Name**

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.
4.3.32 Linen stored with moist food in the walk in cooler. false 1 false Linens and Napkins - 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* Food is being stored in non-food grade containers (Bacon boxes are being reused as a food contact surface). true 1 false Characteristics - Multi-use*
4.4.11 Tape is bring used to repair a countertop. false 1 false Nonfood-Contact Surfaces
4.4.63 Gaskets are damaged on a refrigerator unit.-marketable Countertop near the microwave is in disrepair. Duck tape is being used to cover damage to the unit. The condenser unit in the walk-in freezer is leaking and creating ice build up. false 3 false Good Repair and Proper Adjustment
4.4.80 Single-use items are being re-used. false 1 false Single-Service and Single-Use Articles-Use Limitation
4.4.85 Reach-in cooler gaskets are dirty. Exterior surfaces of cooking equipment are dirty. false 2 false Nonfood-Contact Surfaces-Cleaning
4.6.40 Various walls are damaged.-near mop sink false 1 false Repairing-Physical Facilities
4.6.41 The ceiling is dirty above the food prep area near the walk in cooler. false 1 false Cleaning-Frequency and Restrictions
4.6.5 The floor/wall juncture lacks coving- near the grill line false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed

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 In-use utensils are stored with handles in contact with food. 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
4.3.59* Cooked pork is being held at 46 °F in the walk in cooler. true 1 true Cold Holding*
4.3.59* Cooked potato is being held at 120*F on grill. 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 true Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.**
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
4.4.85 Shelving in walk-in cooler is dirty. Reach-in cooler gaskets are dirty. false 2 false Nonfood-Contact Surfaces-Cleaning

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**
4.3.24 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 utensils are stored with handles in contact with food. 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
4.3.56 Potentially hazardous food is thawing at room temperature. false 1 true Thawing
4.3.59* Cooked rice is being held at 112*F on stove that has been turned off (PIC turned on heat to 165*F to reheat rice). 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.**
4.4.105 Single service items are stored on the floor. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.85 Fan covers in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. false 2 false Nonfood-Contact Surfaces-Cleaning
4.7.2** A chemical spray bottle is not labeled with the common name. true 1 true Working Containers-Common Name**

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.
4.3.56 Potentially hazardous food is thawing at room temperature. false 1 true Thawing
4.3.59* Cooked beef is being held at 60*F in a make table. 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.**
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.63 Wire shelving inside walk-in cooler is rusted. false 1 false Good Repair and Proper Adjustment
4.4.85 Fan covers in the walk-in cooler are dirty. Sides of cooktop are dirty. false 2 false Nonfood-Contact Surfaces-Cleaning
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**
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 true Wiping Cloths - Use Limitation
4.3.59* Cooked beef rolled tacos are being held out of temperature control at 72*F (PIC discarded). true 1 true 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.**
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. false 1 false Cutting Surfaces
4.4.82* Meat grinder is dirty. The canopener is unclean to sight and touch. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Reach-in cooler gaskets are dirty. false 1 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

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) 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
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 true Eating, Drinking, or Using Tobacco**
4.3.31 In-use utensils are stored with handles in contact with food. In-use knives are stored in an unclean location between pieces of equipment. false 2 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 Food in the walk-in cooler is not covered to prevent contamination. false 1 false Food Storage.
4.4.11 Cardboard is being used as shelf liner. false 1 false Nonfood-Contact Surfaces
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.82* Vegetable slicer is dirty. The canopener is unclean to sight and touch. 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 Reach-in cooler gaskets are dirty. Exterior surfaces of cooking equipment are dirty. Shelves in the walk-in cooler are dirty. false 3 false Nonfood-Contact Surfaces-Cleaning
4.6.41 Floor sinks are dirty. false 1 false Cleaning-Frequency and Restrictions

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