Details for GARAGE GRILL

Address 1122 E DRAPER PKWY, DRAPER, UT 84020
Type Restaurants: plated
Last Rank 15%
First Seen Thu, 14 Dec 2023 14:41:55 -0700
Last Seen Fri, 31 Oct 2025 23:55:45 -0600
Phone Number (801) 523-3339

Inspections

Code Observed Violations Points Critical Occurrences COS PHR
4.3.24 Food containers are not labeled with the common name of the food. false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.59* Brisket is being held at 122°F in a warmer. Pork is being held at 125°F in a warmer. true 2 false Hot Holding.*
4.4.59** There is no sanitizer test kit available. true 1 false Sanitizing Solutions-Testing Devices**
4.4.76* Sanitizer concentration in the warewash machine is too strong. Sanitizer concentration in wiping cloth container(s) is too strong. true 2 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.5.26** Hand sink being used as a prep sink true 1 false Using a Handwashing Sink.**
4.6.1 Exposed structure ventilation ducting below the ceiling is not smooth and easily cleanable. false 1 false Surface Characteristics-Indoor Areas
4.6.40 Various floor surfaces are damaged. Floor tiles are missing Areas of the floor are missing grout. false 3 false Repairing-Physical Facilities

Code Observed Violations Points Critical Occurrences COS PHR
4.3.23* Raw shell eggs are stored above ready-to-eat food in a cooler. Vegetables near ovens 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
4.3.59* Pork is being held at 113°F in a warmer. Beef is being held at 110°F in a warmer. Rice is being held out of temperature control at 85°F on a counter. true 3 false Hot Holding.*
4.3.63** Curing Food: Rice is being processed with vinegar without a variance from the department. true 1 false Variance Requirement.**
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.61 Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. Warewash area false 1 false Fixed Equipment-Spacing or Sealing
4.4.76* There is no measurable sanitizer in the final rinse of the dish machine. Sanitizer concentration in wiping cloth container(s) is too low. true 2 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.5.30 The 3-compartment sink faucet is leaking in the bar. false 1 false System Maintained in Good Repair Non-critical
4.6.15 The back door is propped open. false 1 false Outer Openings-Protected
4.6.40 Various floor surfaces are damaged. Kitchen grill area Floor tiles are missing Various ceiling surfaces are damaged. Mop room, next to grills false 3 false Repairing-Physical Facilities
4.6.41 The floor is dirty in various areas. The ceiling is dirty in various areas. The floor sink beneath the 3-compartment sink is dirty. false 3 false Cleaning-Frequency and Restrictions
4.7.5* Control strips for flys are being improperly used by or above food/equipment throughout the kitchen. true 1 false Conditions of Use-Poisonous or Toxic Materials*

Code Observed Violations Points Critical Occurrences COS PHR
4.1.2 The health department permit is not posted in public view. false 1 false Responsibilities of the Permit Holder
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. Clear liquids and white powders. 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.
4.3.59* Cooked vegetables are measuring at 95°F on the grill. Sushi rice is measuring at 102°F in a warmer. true 2 false Hot Holding.*
4.3.61* A sauce prepared onsite was kept in a reach-in cooler for longer than 7 days. Bar. true 1 false Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard.*
4.4.61 The dish pit sink is not sealed to the adjacent wall. The hand sink in the bar is not sealed too the counter below. false 2 false Fixed Equipment-Spacing or Sealing
4.4.63 Gaskets are damaged on a freezer unit. false 1 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 machine is unclean. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.6.15 The back door is propped open. false 1 false Outer Openings-Protected
4.6.40 Various floor surfaces are damaged. A cieling tile is missing Various walls are damaged. false 3 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**
4.3.24 Food containers are not labeled with the common name of the food. White powders and clear/yellow liquids. false 2 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
4.4.105 Clean equipment is not covered or inverted to prevent contamination. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 Fryer is lined with plastic. false 1 true Nonfood-Contact Surfaces
4.4.61 The hand sink is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
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 machine is unclean. The interior of the ice bin is dirty. Lid. The canopener is unclean to sight and touch. COS Shelf above make table is unclean. true 4 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.5.59 Dumpster lids are missing. false 1 false Outside Receptacles-Refuse, Recyclables and Returnables
4.6.40 Various floor surfaces are 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

Code Observed Violations Points Critical Occurrences COS PHR
4.2.18** Employees are using open beverage cups in the kitchen. An employees food is stored with customer food in a reach in cooler. true 2 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 Bowls are used for food scoops and are stored inside food containers. false 1 false In-Use Utensils - Between-Use Storage.
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 false Wiping Cloths - Use Limitation
4.3.59* Various potentially hazardous foods are being held at 45°F in a reach in cooler. (Across from grills) Fish is being held at 48°F in a reach in cooler/maketable unit used for sushi. true 2 false Cold Holding*
4.3.59* Sushi rice is being held out of temperature control at 100°F on a counter. true 1 false Hot 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 not covered or inverted to prevent contamination. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 Wood is used to elevate table in the dish area. false 1 false Nonfood-Contact Surfaces
4.4.61 The 3-compartment sink is not sealed to the adjacent wall. The dish table is not sealed to the wall. false 2 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. The interior of the ice machine is unclean. The underside of the shelf above a make table is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. true 4 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Exterior surfaces of food containers are dirty. Reach-in cooler handles are dirty. Shelves in the kitchen are dirty. false 3 false Nonfood-Contact Surfaces-Cleaning
4.5.59 Dumpster lids are missing. false 1 false Outside Receptacles-Refuse, Recyclables and Returnables
4.5.61 The unisex employee restroom lacks a covered waste receptacle. false 1 false Toilet Room Receptacle-Covered.
4.6.14 The employee toilet room door is not self-closing. false 1 false Toilet Rooms-Enclosed
4.6.40 Various floor surfaces are damaged in the kitchen. There is a large hole in the wall below a hand sink. Various walls are damaged with drywall screws. false 3 false Repairing-Physical Facilities
4.6.43 Ceiling air vents are dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.6.45 The mop is not hung to air dry. false 1 false Drying Mops
4.6.5 The floor/wall juncture lacks coving next to the mop sink. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed
4.6.53 Nonfunctional equipment is stored on the premises. (Ice bin in the bar) false 1 false Maintaining Premises-Unnecessary Items and Litter

Code Observed Violations Points Critical Occurrences COS PHR
4.5.49* The asphalt in the back of the building is coated with grease that is dripping from the hood vents installed on the side of the building. true 1 false Conveying Sewage*

Code Observed Violations Points Critical Occurrences COS PHR
4.2.18** Employees are eating in food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
4.3.23* Raw shell eggs are stored above ready-to-eat food in a cooler. (Sushi area) A raw meat package is stored in contact with with ready-to-eat food in the walk-in cooler. (Sushi area) true 2 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.24 Food containers are not labeled with the common name of the food. false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.31 Bowls are used for food scoops and are stored inside food containers. false 1 false In-Use Utensils - Between-Use Storage.
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 false Wiping Cloths - Use Limitation
4.3.45 Chips being stored on a trash can. false 1 false Miscellaneous Sources of Contamination.
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 not covered or inverted to prevent contamination. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 Various surfaces are lined with foil. Wood is being used to prop up dish area. false 2 false Nonfood-Contact Surfaces
4.4.61 The dish table is not sealed to the adjacent wall. false 1 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
4.4.63 Gaskets are damaged on a refrigerator unit. false 1 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* 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 Vent hoods dirty to sight, grease is starting to build up. false 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning (Non-Critical)
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 Fan covers in the walk-in cooler are dirty. Soda dispenser holder is dirty. (Bar area) false 2 false Nonfood-Contact Surfaces-Cleaning
4.5.59 Dumpster lids missing. false 1 false Outside Receptacles-Refuse, Recyclables and Returnables
4.6.14 The toilet room doors are not self-closing (employee restroom in kitchen). false 1 false Toilet Rooms-Enclosed
4.6.37 Employee’s belongings are on food prep areas. false 1 false Employee Accomodations-Designated Areas
4.6.4 Utility lines are not installed above the floor to facilitate cleaning. false 1 false Floors, Walls, and Ceilings-Utility Lines
4.6.40 Floor tiles are cracked/damaged. Various floor surfaces are damaged. (Walk in cooler outside) false 2 false Repairing-Physical Facilities
4.6.41 Walls are dirty in various areas. (Dish area) false 1 false Cleaning-Frequency and Restrictions
4.6.43 Ceiling air vents are dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.7.3* Chemicals are stored above food. true 1 false Storage-Separation-Poisonous or Toxic Materials*

Code Observed Violations Points Critical Occurrences COS PHR
4.1.4 (ii) The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) false 1 false Food Safety Manager Registration
4.3.23* Raw fish is stored above ready to eat foods in the walk-in cooler. true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.24 Food containers (bottles) at the grill are not labeled with the common name of the food. A food bin containing sugar is not labeled with the common name of the food. false 2 false Food Storage Containers - Identified with Common Name of Food.
4.3.31 A container is used for a food scoop and is stored inside a food bin with dry rice. A cup is used for a food scoop and is stored inside a food container with rice vinegar. false 2 false In-Use Utensils - Between-Use Storage.
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 false Wiping Cloths - Use Limitation
4.3.59* Krab is being held at 52°F in a make table. Corn and bean salsa is being held at 48°F in a make table. true 2 false Cold Holding*
4.4.61 The 3-compartment sink is not sealed to the adjacent wall. The dish tables are not sealed to the wall. false 2 false Fixed Equipment-Spacing or Sealing
4.4.63 Gaskets are damaged on refrigerator units. false 1 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 interior of the ice bin below soda machine is dirty. The interior of the ice machine is unclean. The interior of the ice bin at the bar is dirty. Soda guns at the bar are dirty. true 4 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Fan covers in the walk-in cooler are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.59 Dumpster lids are missing. false 1 false Outside Receptacles-Refuse, Recyclables and Returnables
4.5.61 The unisex employee restroom lacks a covered waste receptacle. false 1 false Toilet Room Receptacle-Covered.
4.6.14 The employee toilet room door is not self-closing. false 1 false Toilet Rooms-Enclosed
4.6.15 There is a gap at the bottom of the exterior door. false 1 false Outer Openings-Protected
4.6.40 There is a hole in the wall below the hand sink. There is an uncleanable gap in the floor in the area between the kitchen and the food storage area (beneath door frame). Floor surfaces are damaged in the walk in cooler. false 3 false Repairing-Physical Facilities
4.6.45 The mop is not hung to air dry. false 1 false Drying Mops
4.6.5 A tile floor juncture is missing near the office. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed
4.6.50** There are numerous flies present in the facility. true 1 false Controlling Pests**

Code Observed Violations Points Critical Occurrences COS PHR
4.1.4 (ii) The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) false 1 false Food Safety Manager Registration
4.3.24 Food containers are not labeled with the common name of the food (squeeze bottle with water at the grill). false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.31 Utensils are stored in standing water at the grill. Bowls are used for food scoops and are stored inside food containers. false 2 false In-Use Utensils - Between-Use Storage.
4.3.32 Wet linen is being used to cover sushi rice and is in direct contact with the rice. false 1 false Linens and Napkins - Use Limitation
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 false Wiping Cloths - Use Limitation
4.3.50** There is no written agreement or statement from the fish supplier stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction. true 1 false Records, Creation and Retention.**
4.3.59* Crab is being held at 54°F in the make table. true 1 false Cold Holding*
4.3.61* Ready to eat potentially hazardous food is being held past the 7 days discard date. true 1 false Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard.*
4.4.61 The hand sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. false 2 false Fixed Equipment-Spacing or Sealing
4.4.63 Cambro container lids are cracked and chipped. Gaskets are heavily damaged on a refrigerator unit. false 2 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
4.4.82* Wire shelving units are dirty. The interior of the ice bin is dirty. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Fan covers in the walk-in cooler are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.26** The hand sink is being used as a dump sink. true 1 false Using a Handwashing Sink.**
4.5.61 The unisex employee restroom lacks a covered waste receptacle. false 1 false Toilet Room Receptacle-Covered.
4.6.14 The toilet room doors are not self-closing. false 1 false Toilet Rooms-Enclosed
4.6.15 There is a gap at the bottom of the exterior door. false 1 false Outer Openings-Protected
4.6.40 Areas of the floor are missing grout. Various floor tiles are damaged. Floor surfaces are damaged in the walk in cooler. false 3 false Repairing-Physical Facilities
4.6.41 There is mold on the wall in the dish area. 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
4.1.3 Temporary food handler certificates are expired and food employees lack a current food handler permit. false 1 false Food Handler Training
4.1.4 (ii) The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) false 1 false Food Safety Manager Registration
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
4.3.21* Employee is handling ready to eat foods with bare hands (green onions to be used as a garnish). true 1 false Preventing Contamination from Hands*
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*
4.3.24 Food containers with white powders and a squeeze bottle with water is 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 (rice scoop in rice container). Bowls are used for food scoops and are stored inside food containers. Utensils are stored in standing water. false 3 false In-Use Utensils - Between-Use Storage.
4.3.32 Wet linen is being used to cover sushi rice and is in direct contact with the rice. false 1 false Linens and Napkins - Use Limitation
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 false Wiping Cloths - Use Limitation
4.3.59* Salsa and other potentially hazardous sauces are being held at 52°F in the make table. A cheap cheese based sauce is being held out of temperature control at 48°F on a counter. Raw tuna and shredded crab is being held at 47°F in a separate make table. Tuna is being held at 45°F in a reach in a sushi case. true 4 false Cold Holding*
4.3.61* Ready to eat potentially hazardous food is being held past the 7 days discard date. true 1 false Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard.*
4.3.62* Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. Written procedures for using time as a public health control are not available. true 2 false Time as a Public Health Control.*
4.3.69* The menu lacks asterisks to denote animal foods that may be served undercooked. true 1 false Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate pathogens - Consumer Advisory*
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.59** There is no sanitizer test kit available. true 1 false Sanitizing Solutions-Testing Devices**
4.4.61 The hand sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. false 2 false Fixed Equipment-Spacing or Sealing
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. false 1 false Cutting Surfaces
4.4.80 Single-use items are being re-used. false 1 false Single-Service and Single-Use Articles-Use Limitation
4.4.82 The wire shelving racks are unclean. false 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning (Non-Critical)
4.4.82* The interior of the ice bin is dirty. The meat slicer is unclean to sight and touch. The interior of the ice machine is unclean. true 3 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Reach-in cooler handles are dirty. Exterior surfaces of food containers are dirty. Fan covers in the walk-in cooler are dirty. false 3 false Nonfood-Contact Surfaces-Cleaning
4.5.61 The unisex employee restroom lacks a covered waste receptacle. false 1 false Toilet Room Receptacle-Covered.
4.6.14 The toilet room doors are not self-closing. false 1 false Toilet Rooms-Enclosed
4.6.15 There is a gap at the bottom of the exterior door. false 1 false Outer Openings-Protected
4.6.25** There is no hand drying provision at the hand sink. true 1 false Hand Drying Provision**
4.6.27 Restrooms lack hand washing signage. false 1 false Handwashing Signage
4.6.40 Various floor tiles are damaged. Areas of the floor are missing grout. Floors in the walk in cooler are damanged. false 3 false Repairing-Physical Facilities
4.6.41 The floor is dirty in various areas. Walls are dirty in various areas. The wall in the dish area has mold on it. false 3 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
4.1.3 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
4.3.24 Food containers are not labeled with the common name of the food. false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.31 Bowls are used for food scoops and are stored inside food containers. false 1 false In-Use Utensils - Between-Use Storage.
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 false Wiping Cloths - Use Limitation
4.3.37 A container of food is being stored on the floor in the walk in cooler. false 1 false Food Storage.
4.3.45 A fan in the kitchen is covered in dust. false 1 false Miscellaneous Sources of Contamination.
4.3.59* Heavy cream is being held at 54 °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.**
4.3.61* A container of cream in a reach in cooler in the bar area is past its expiration date (discard). true 1 false Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard.*
4.4.11 The ice machine is lined with a plastic film that is not smooth and easily cleanable. false 1 false Nonfood-Contact Surfaces
4.4.61 The 3-compartment sink is no longer sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. Gaskets are damaged on a refrigerator unit. 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 canopener blade is unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. The interior of the ice machine is unclean. true 3 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.5.15* A spray hose hangs below the flood rim of the mop sink. true 1 false Backflow Prevention-Air Gap*
4.5.30 The drain pipe is leaking beneath the 3-compartment sink in the bar. The drain pipe is leaking beneath the 3-compartment sink in the kitchen. false 2 false System Maintained in Good Repair Non-critical
4.5.61 The unisex employee restroom lacks a covered waste receptacle. false 1 false Toilet Room Receptacle-Covered.
4.6.14 The toilet room doors are not self-closing. false 1 false Toilet Rooms-Enclosed
4.6.15 There is a gap at the bottom of the exterior door. false 1 false Outer Openings-Protected
4.6.40 The floor in the walk in cooler is damaged. false 1 false Repairing-Physical Facilities
4.6.41 The walls are dirty behind the three compartment sink. There is mold on the wall near the dish machine. The ceiling is dirty in various areas. false 3 false Cleaning-Frequency and Restrictions
4.6.50** There are numerous flies present in the facility. true 1 false Controlling Pests**
4.6.53 A nonfunctional microwave is stored in the kitchen. false 1 false Maintaining Premises-Unnecessary Items and Litter
4.7.5* Fly strips are installed in food prep areas. true 1 false Conditions of Use-Poisonous or Toxic Materials*

Code Observed Violations Points Critical Occurrences COS PHR
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
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. false 1 false Cutting Surfaces
4.4.82* The canopener is unclean to sight and touch. true 1 true Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*

Code Observed Violations Points Critical Occurrences COS PHR
4.5.26** The handwashing sink is being used as a dump sink near the soda machine. true 1 false Using a Handwashing Sink.**
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
4.2.12* An employee did not wash hands between clean and dirty tasks. true 1 false When to Wash-Hands and Arms*
4.2.18** Employees are eating in food preparation areas. Employees personal beverages are not separated from food preparation areas. true 2 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 Bowls are used for food scoops and are stored inside food containers. false 1 false In-Use Utensils - Between-Use Storage.
4.3.59* Raw eggs are being held out of temperature control at 76°F on a counter (discarded). Raw fish is being held at 47F in the sushi case. true 2 false Cold Holding*
4.3.63** The sushi rice recipe verifying the pH is not posted for employees to follow. true 1 false Variance Requirement.**
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
4.4.11 There is an unsealed wooden cart near the ice machine. false 1 false Nonfood-Contact Surfaces
4.4.37** There is no thermometer in the sushi case. true 1 false Temperature Measuring Devices**
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.61 The 3-compartment sink is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 Gaskets are damaged on a refrigerator unit. Several service panels are missing on equipment. 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 machine is unclean. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.5.26** The handwashing sink near the soda machine is being used as a dump sink. The handwashing sink near the bar is blocked by a refrigerator. true 2 false Using a Handwashing Sink.**
4.5.30* The handwashing sink near the soda machine is not functioning. true 1 false System Maintained in Good Repair*
4.6.11 Light bulbs are not shielded or shatter resistant above food preparation areas. false 1 false Light Bulbs-Protective Shielding
4.6.14 The toilet room doors are not self-closing. false 1 false Toilet Rooms-Enclosed
4.6.25** There is no hand drying provision at the hand sink near the soda machine. There is no hand drying provision at the bar handwashing sink. true 2 false Hand Drying Provision**
4.6.31 Light intensity in the walk in cooler is less than 10 foot candles. false 1 false Lighting-Intensity
4.6.40 There is a drain cover missing in the floor near the three compartment sink. Areas of the floor are missing grout. The floor is no longer sealed in the walk in cooler. false 1 false Repairing-Physical Facilities
4.6.41 The floor is dirty around equipment and in corners. false 1 false Cleaning-Frequency and Restrictions
4.6.43 Ceiling air vents are dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.7.2** A chemical spray bottle is not labeled with the common name. true 1 false Working Containers-Common Name**

018c6a47-6d11-7c98-955d-287643386229

 —  JSON