| Address | 1072 E FORT UNION BLVD, MIDVALE, UT 84047 |
| Type | Restaurants: plated |
| Last Rank | 59% |
| First Seen | Thu, 14 Dec 2023 14:55:46 -0700 |
| Last Seen | Tue, 1 Jul 2025 21:31:09 -0600 |
| Phone Number | (385) 455-9904 |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.24 | Food containers are not labeled with the common name of the food (white powder). | 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. 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 | 3 | false | In-Use Utensils - Between-Use Storage. | |
| 4.3.59* | Diced tomatoes 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 | |
| 4.4.61 | Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces (areas around the hood). | false | 1 | false | Fixed Equipment-Spacing or Sealing | |
| 4.4.63 | Gaskets are damaged on a refrigerator unit. Food containers are cracked and damaged. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. | false | 3 | 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 | |
| 4.4.85 | Fan covers in the walk-in cooler are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.1.3 | Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) | false | 1 | false | Food Handler Training | |
| 4.2.18** | Employees personal beverages are not separated from food preparation areas. | true | 1 | false | Eating, Drinking, or Using Tobacco** | |
| 4.3.24 | 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* | Hotdogs, cheese and other potentially hazardous foods are being held at 50°F in the make table. (Corner by personal fan) | 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 not covered or inverted to prevent contamination. | false | 1 | false | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage | |
| 4.4.58 | There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. | false | 1 | false | Temperature Measuring Devices-Manual and Mechanical Warewashing | |
| 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* | Shelves throughout the kitchen are 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 cooler are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.4.95* | The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. | true | 1 | true | Hot Water and Chemical* | |
| 4.6.41 | Floor sinks are 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 |
|---|---|---|---|---|---|---|
| 4.1.3 | Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) | false | 1 | false | Food Handler Training | |
| 4.2.1 | There is no designated person in charge. | true | 1 | false | Assignment of Responsibility | |
| 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* | |
| 4.3.33 | Wet wiping cloths are not stored in sanitizer solution. | false | 1 | false | Wiping Cloths - 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.** | |
| 4.4.101 | 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. Clean equipment is stored in a location subject to splash contamination from a sink. | false | 2 | 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 | |
| 4.4.61 | 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 | Gaskets are damaged on a refrigerator unit. | false | 1 | 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* | |
| 4.4.85 | Reach-in cooler gaskets are dirty. Fan covers in the walk-in cooler are dirty. | false | 2 | 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* | |
| 4.5.30 | The mop sink faucet is leaking. The drain pipe is leaking beneath the warewash machine. Water heater is leaking. | false | 3 | false | System Maintained in Good Repair Non-critical | |
| 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. Hand sinks in the kitchen lack hand washing signage. (Warewash area) | false | 2 | false | Handwashing Signage | |
| 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 | Various walls are damaged. (Frp not sealed to adjacent wall) Floor tiles are missing. | false | 2 | false | Repairing-Physical Facilities | |
| 4.6.41 | Walls are dirty in various areas. | 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 | |
| 4.6.45 | The mop is not hung to air dry. | false | 1 | false | Drying Mops | |
| 4.7.19 | Employee personal items are being sorted on food prep stations. | false | 1 | false | Other Personal Care Items-Storage |
| 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 | |
| 4.3.23* | Raw shell eggs are stored above ready-to-eat food in a cooler. (Above limes) | 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. (Water, Oil, Salt on cookline) | 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 | 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 | |
| 4.4.63 | Gaskets are damaged on a refrigerator unit. (Fry freezer) | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.6.27 | Hand sinks in the kitchen lack hand washing signage. | false | 1 | false | Handwashing Signage | |
| 4.7.2** | A chemical spray bottle is not labeled with the common name. | true | 1 | false | Working Containers-Common Name** |
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