Details for FOODIE AND SWEETIE D MARKET

Address 89 N D ST, SALT LAKE CITY, UT 84103
Type Restaurants: plated
Last Rank 9%
First Seen Thu, 14 Dec 2023 14:38:55 -0700
Last Seen Thu, 3 Apr 2025 21:58:18 -0600
Phone Number (385) 216-1681

Inspections

Code Observed Violations Points Critical Occurrences COS PHR
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.**
4.4.82* Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of a reach in cooler are unclean. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Exterior surfaces of food containers are dirty. Exterior surfaces of reach in coolers are dirty. There is an accumulation of food debris under the grill. false 3 false Nonfood-Contact Surfaces-Cleaning
4.6.40 Various floor surfaces are damaged. false 1 false Repairing-Physical Facilities
4.6.41 The floor is dirty in various areas. (Back storage room, underneath equipment and refrigerators, underneath grill, underneath shelves next to 3 compartment sink, basement) Floor sinks are dirty. Walls are dirty in various areas. (Next to 3 compartment sink) The ceiling is dirty in various areas. (above cook line) false 4 false Cleaning-Frequency and Restrictions
4.6.50** There are live cockroaches in the establishment. true 1 false Controlling Pests**
4.6.51 Dead cockroaches have not been removed from the premises. false 1 false Removing Dead or Trapped Birds, Insects, Rodents and Other Pests
4.7.3* Chemicals are stored above food equipment. true 1 false Storage-Separation-Poisonous or Toxic Materials*

Code Observed Violations Points Critical Occurrences COS PHR
4.2.2** The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair. true 1 false Demonstration of Knowledge**
4.2.4** The person in charge is not ensuring that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing. true 1 false Person in Charge- Duties**
4.3.2* Establishment is packing and selling chili paste/oil mixtures. true 1 false Compliance with Food Law*
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.
4.3.40 Unpackaged food products are not being protected from environmental sources of contamination. false 1 false Food Preparation
4.3.59* Cooked ground meats are being held out of temperature control at 55°F on a counter. Rehydrated mushrooms are being held out of temperature control at 65°F on a counter. 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.**
4.4.105 Clean equipment is stored on the floor. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.62 Shelving is not installed at least 6 inches above the floor to facilitate cleaning. false 1 false Fixed Equipment-Elevation or Sealing
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*
4.4.83* Food containers are not cleaned at a frequency necessary to preclude accumulation of soil. Utensils are not cleaned at a frequency necessary to preclude accumulation of soil. true 2 false Equipment Food-Contact Surfaces and Utensils-Cleaning*
4.4.85 Reach-in cooler handles are dirty. 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
4.6.22 There is a mattress, sleeping bags, blankets in the basement. false 1 false Living or Sleeping Quarters-Separation
4.6.24** There is no soap at the hand sink. 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. Floor tiles are lifting up in several areas. false 2 false Repairing-Physical Facilities
4.6.41 The floor is dirty throughout the kitchen space and basement. Walls are dirty throughout the kitchen space. The ceiling is dirty in various areas. Floor sinks are dirty. The floor is dirty beneath cooking equipment. false 5 false Cleaning-Frequency and Restrictions
4.6.5 Not all floor/wall junctures are coved and sealed. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed
4.6.50** There are live cockroaches in the establishment. Basement. true 1 false Controlling Pests**
4.6.51 Dead cockroaches have not been removed from the premises. false 1 false Removing Dead or Trapped Birds, Insects, Rodents and Other Pests
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
7.4.4 (i) Permit suspension issued due to multiple critical violations and overall unsanitary conditions. Critical violations included handwashing violations, pest issues, pest harborage conditions, and overall unsanitary conditions for food service, in addition to cold holding violations. true 1 false Immediate Compliance Order - Imminent Health Hazard

Code Observed Violations Points Critical Occurrences COS PHR
4.4.61 The ventilation hood is not sealed to the wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.82* Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of a reach in cooler are unclean. true 2 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 and gaskets are dirty. Exterior surfaces of cooking equipment are dirty. false 3 false Nonfood-Contact Surfaces-Cleaning
4.5.30 The 3 compartment sink is clogged with food debris. false 1 false System Maintained in Good Repair Non-critical
4.6.1 Various floor 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. 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. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed
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
4.3.24 Food containers are not labeled with the common name of the food. false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.37 A container of food is being stored on the floor. Food in the storage room is not covered to prevent contamination. false 2 false Food Storage.
4.3.56 Potentially hazardous food is thawing at room temperature. false 1 false Thawing
4.3.59* Kimchi is being held out of temperature control at 54°F on a counter. Broth is being held at 46 °F in a reach in cooler. Rice is being held out of temperature control at 62 °F on a counter. true 3 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.**
4.4.13 Domestic style refrigerator is not durable for commercial use. false 1 false Equipment and Utensils - Design and Construction
4.4.51** The reach-in is unable to hold potentially hazardous food at or below 41°F. true 1 false Cooling, Heating, and Holding Capacities**
4.4.57** There is no probe thermometer available with range of 0 - 220°F. true 1 false Food Temperature Measuring Devices**
4.4.61 The hand sink is not sealed to the adjacent wall. The vent hood is not sealed to the wall. false 2 false Fixed Equipment-Spacing or Sealing
4.4.62 Shelving is not installed at least 6 inches above the floor to facilitate cleaning. false 1 false Fixed Equipment-Elevation or Sealing
4.4.82* Interior surfaces of a reach in cooler are unclean. Shelves throughout the kitchen are unclean to sight and touch. Interior of freezer is dirty. Interior surfaces of the ventilation hood are unclean. true 4 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Reach-in cooler handles and gaskets are dirty. Exterior surfaces of cooking equipment are dirty. false 2 false Nonfood-Contact Surfaces-Cleaning
4.6.15 An exterior door is not tight fitting. false 1 false Outer Openings-Protected
4.6.40 Various walls are damaged. false 1 false Repairing-Physical Facilities
4.6.41 The floor is dirty in various areas. Walls are dirty in various areas. The mop sink is dirty and clogged with old food. false 3 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. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed
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
4.3.37 Food in the freezer is not covered to prevent contamination. false 1 false Food Storage.
4.3.59* Pork belly is being held out of temperature control at 53°F on a counter. Cooked beef is being held at 49°F in a reach in cooler. 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.**
4.4.105 Clean equipment is stored on the floor. Single service items are stored on the floor. false 2 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.13 Domestic style freezer is not durable for commercial use. false 1 false Equipment and Utensils - Design and Construction
4.4.82* Interior surfaces of the ventilation hood are unclean. The interior of the ice machine is 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 food containers are dirty. Exterior surfaces of cooking equipment are dirty. There is an accumulation of food debris under the grill. Interior surfaces of the reach-in cooler is unclean. false 4 false Nonfood-Contact Surfaces-Cleaning
4.6.40 Various ceiling surfaces are damaged. (Hole in ceiling) Various floor surfaces are damaged, in the rear storage room. false 2 false Repairing-Physical Facilities
4.6.41 The floor is dirty in various areas. Walls are dirty in various areas. The floor is dirty beneath cooking equipment. false 3 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
4.3.37 Food in the freezer is not covered to prevent contamination. false 1 false Food Storage.
4.3.58** Potentially hazardous food is being cooled in deep containers. true 1 false Cooling Methods.**
4.4.11 Non-food contact surfaces of equipment are made of unsealed wood. 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
4.4.61 The 3-compartment sink is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.85 Exterior surfaces of cooking equipment are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.4.96 Entry curtains need to be replaced or cleaned false 1 false Clean Linens-Laundering
4.6.40 Various floor surfaces are damaged. false 1 false Repairing-Physical Facilities
4.6.45 The mop is not hung to air dry. false 1 false Drying Mops
4.6.5 Not all floor/wall junctures are coved and sealed. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed
4.6.53 Nonfunctional equipment is stored on the premises. false 1 false Maintaining Premises-Unnecessary Items and Litter

Code Observed Violations Points Critical Occurrences COS PHR
4.3.37 Food in a freezer is not covered to prevent contamination. false 1 false Food Storage.
4.3.58** Potentially hazardous food is being cooled in deep and covered containers. true 1 false Cooling Methods.**
4.3.59* Soup is being held at 47°F in the make table. Discard. 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 Non-food contact surfaces of equipment are made of unsealed wood. false 1 false Nonfood-Contact Surfaces
4.4.63 A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. false 1 false Good Repair and Proper Adjustment
4.4.82* The interior of the ice machine 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. Non-food contact surfaces of various equipment are dirty. There is an accumulation of food debris under the grill. false 3 false Nonfood-Contact Surfaces-Cleaning
4.6.40 Various floor surfaces are damaged. false 1 false Repairing-Physical Facilities
4.6.41 The floor is dirty beneath cooking equipment. The floor is dirty in various areas, underneath shelving. Floor sinks are dirty. false 3 false Cleaning-Frequency and Restrictions
4.6.5 Not all floor/wall junctures are coved and sealed. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed
4.6.51 Dead cockroaches have not been removed from the premises. false 1 false Removing Dead or Trapped Birds, Insects, Rodents and Other 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
4.3.24 Food containers are not labeled with the common name of the food. false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.37 Food in the reach-in cooler is not covered to prevent contamination. false 1 false Food Storage.
4.4.11 Brinks are being used to hold up a fryer on the stove. A pillar in the back room is unsealed. false 2 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
4.4.83* Utensils 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 Non-food contact surfaces of various equipment are dirty. Reach-in cooler handles and gaskets are dirty. There is an accumulation of food debris under the grill. Exterior surfaces of cooking equipment are dirty. false 4 false Nonfood-Contact Surfaces-Cleaning
4.6.40 Various floor surfaces are damaged. false 1 false Repairing-Physical Facilities
4.6.41 The floor is dirty in various areas. The floor is dirty beneath cooking equipment. Floor sinks are dirty. false 3 false Cleaning-Frequency and Restrictions
4.6.47 Various surfaces of the 3 compartment sink are dirty. 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
4.6.53 Nonfunctional equipment is stored on the premises. false 1 false Maintaining Premises-Unnecessary Items and Litter

Code Observed Violations Points Critical Occurrences COS PHR
4.2.2** The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair. The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. The person in charge is unable to demonstrate knowledge of required cooking temperatures and times for meat, poultry, eggs and fish. true 3 false Demonstration of Knowledge**
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*
4.3.45* Strings of solidified syrup are suspended from wire shelves and dipping into open container of chili oil. true 1 false Miscellaneous Sources of Contamination.*
4.3.59* Chicken is being held out of temperature control at 44.4°F on a counter. Rolled pork is being held at 58°F in the make table. true 2 false Cold Holding*
4.4.13 Domestic style freezer is not durable for commercial use. false 1 false Equipment and Utensils - Design and Construction
4.4.51** The make table is unable to hold potentially hazardous food at or below 41°F. true 1 false Cooling, Heating, and Holding Capacities**
4.4.63 A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. false 1 false Good Repair and Proper Adjustment
4.4.80 Single-use items are being re-used. Meat boxes from chicken thighs are being used to store pork products. false 1 false Single-Service and Single-Use Articles-Use Limitation
4.4.82* The interior of the ice machine is unclean. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Non-food contact surfaces of various equipment are dirty. Shelves where syrup is being stored false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.26** Hand sink is blocked with water bucket true 1 false Using a Handwashing Sink.**
4.6.40 Door frame has fallen off false 1 false Repairing-Physical Facilities
4.6.41 The floor is dirty in various areas. Floor sinks are dirty. false 2 false Cleaning-Frequency and Restrictions
4.6.45 The mop is not hung to air dry. false 1 false Drying Mops
4.6.47 The hand sink is not maintained in a clean condition. false 1 false Cleaning of Plumbing Fixtures
4.6.51 Dead insects have not been removed from the premises. false 1 false Removing Dead or Trapped Birds, Insects, Rodents and Other Pests
4.7.5* A can of raid cockroach spray is stored on site. true 1 false Conditions of Use-Poisonous or Toxic Materials*
7.4.4 (ii) Imminent health hazards exist throughout the kitchen - with temperature violations, cross contamination, disrepair, floor sink back up and cleanliness issues existing in a matter that requires immediate action. true 1 false Summary Permit Suspension - Imminent Health Hazard

Code Observed Violations Points Critical Occurrences COS PHR
4.3.23* Raw shell eggs are stored above ready-to-eat food in a fridge true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.4.13 Domestic style refrigerator is not durable for commercial use. false 1 false Equipment and Utensils - Design and Construction
4.4.63 A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. The condenser unit in the walk-in freezer is leaking and creating ice build up. false 2 false Good Repair and Proper Adjustment
4.4.82 Pots and pans not clean to touch false 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning (Non-Critical)
4.4.83* Equipment surfaces that contact potentially hazardous foods are not being cleaned at least every 4 hours. Food containers are not cleaned at a frequency necessary to preclude accumulation of soil. true 2 false Equipment Food-Contact Surfaces and Utensils-Cleaning*
4.4.85 Exterior surfaces of cooking equipment are dirty. Stove range There is an accumulation of food debris under the grill. Non-food contact surfaces of various equipment are dirty. Bottom of prep table Reach-in cooler handles and gaskets are dirty. Bottom of fridge is dirty false 5 false Nonfood-Contact Surfaces-Cleaning
4.6.1 Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. Backroom false 1 false Surface Characteristics-Indoor Areas
4.6.41 Floor sinks are dirty. false 1 false Cleaning-Frequency and Restrictions

Code Observed Violations Points Critical Occurrences COS PHR
4.4.63 A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. false 1 false Good Repair and Proper Adjustment
4.4.84 The stove hood needs a deep cleaning 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** Hand station is blocked with equipment true 1 false Using a Handwashing Sink.**
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
4.3.59* Beef is being held at 47°F in the make table. true 1 false Cold Holding*
4.4.13 Domestic style freezer is not durable for commercial use. false 1 false Equipment and Utensils - Design and Construction
4.4.82* Interior surfaces of the ventilation hood are unclean. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Non-food contact surfaces of various equipment are dirty. The Make table needs to be cleared out and cleaned Exterior surfaces of cooking equipment are dirty. Throughout the kitchen/3-compartment sink area/ back room false 2 false Nonfood-Contact Surfaces-Cleaning
4.6.1 Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. false 1 false Surface Characteristics-Indoor Areas
4.6.41 The floor is dirty in various areas. In kitchen Walls are dirty in various areas behind grill Floor sinks are dirty. false 3 false Cleaning-Frequency and Restrictions

Code Observed Violations Points Critical Occurrences COS PHR
0.4 Cleaning education was provided and a brochure was given false 1 false Cleaning Education Provided
4.3.23* Raw shell eggs are stored above ready-to-eat food. Make table true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.59* Hot dogs is being held out of temperature control at 70°F on a counter. true 1 false Cold Holding*
4.4.63 Gaskets are damaged on a refrigerator unit. Ice machine false 1 false Good Repair and Proper Adjustment
4.4.82* The interior of the ice machine 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. Non-food contact surfaces of various equipment are dirty. Fan covers in the reach in cooler are dirty. There is an accumulation of food debris under the grill. false 4 false Nonfood-Contact Surfaces-Cleaning
4.6.24** There is no soap at the hand sink. 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**
4.6.41 Floor sinks are dirty. The floor is dirty in various areas. The floor is dirty beneath cooking equipment. false 3 false Cleaning-Frequency and Restrictions
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
4.1.4 (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
4.4.13 Domestic style freezer is not durable for commercial use. false 1 false Equipment and Utensils - Design and Construction
4.4.63 Gaskets are damaged on a refrigerator unit. false 1 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*
4.4.85 Shelves in the reach-in cooler are dirty. Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. Non-food contact surfaces of various equipment are dirty. Exterior surfaces of cooking equipment are dirty. false 5 false Nonfood-Contact Surfaces-Cleaning
4.6.13 Insect control devices are installed above food preparation areas. false 1 false Insect Control Devices-Design and Installation
4.6.40 Various floor surfaces are damaged. Various walls are damaged. false 2 false Repairing-Physical Facilities
4.6.41 The floor is dirty in various areas. Walls are dirty in various areas. Floor sinks are dirty. 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. Nonfunctional equipment is stored on the premises. false 2 false Maintaining Premises-Unnecessary Items and Litter

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