Details for HUNAN EXPRESS

Address 1771 W 4700 S, TAYLORSVILLE, UT 84129
Type Restaurants: plated
Last Rank 5%
First Seen Thu, 14 Dec 2023 14:58:25 -0700
Last Seen Fri, 31 Oct 2025 23:56:25 -0600
Phone Number (801) 638-7985

Inspections

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
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
4.3.23* Raw chicken is stored above ready to eat foods in the reach-in cooler. Raw shell eggs are stored above ready-to-eat food in a cooler. true 2 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.31 Rice scoops are stored in standing water. Bowls are used for food scoops and are stored inside food containers. In-use utensils are stored with handles in contact with food. false 3 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 Food is being stored on the floor. false 1 false Food Storage.
4.4.1* Food is being stored in non-food grade containers. true 1 false Characteristics - Multi-use*
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 Single service items are stored on the floor. Clean equipment is stored on the floor. false 2 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 Various surfaces are lined with foil around cooking area. Cardboard, wax paper, and tin foil are being used as shelf liner. false 2 false Nonfood-Contact Surfaces
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 Rice cooker handles are damaged. false 1 false Good Repair and Proper Adjustment
4.4.82* Shelves in the warewashing area with clean dishes are unclean to sight and touch. The canopener is 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*
4.4.84 The interior of the microwave is unclean. false 1 false Cooking and Baking Equipment
4.4.85 Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. 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 5 false Nonfood-Contact Surfaces-Cleaning
4.6.15 The back door is propped open. false 1 true Outer Openings-Protected
4.6.40 Various floor surfaces 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 ceiling is dirty in various areas. 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
4.6.45 The mop is not hung to air dry. false 1 false Drying Mops
4.6.53 Items that are unnecessary to the operation of the food establishment are stored in the kitchen. Nonfunctional equipment is stored in the kitchen. false 2 false Maintaining Premises-Unnecessary Items and Litter
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
4.1.4 (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
4.3.45* Food containers are stored in the mop sink. true 1 false Miscellaneous Sources of Contamination.*
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. true 1 false Characteristics - Multi-use*
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*
4.5.30 The 3-compartment sink faucet is leaking. 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
4.6.53 Nonfunctional equipment is stored on the premises. Items that are unnecessary to the operation of the food establishment are stored on the premises. false 2 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
4.1.4 (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
4.2.12* An employee did not wash hands before putting on gloves. true 1 false When to Wash-Hands and Arms*
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. 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.
4.3.31 Bowls are used for food scoops and are stored inside food containers. Rice scoops are stored in standing water. 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
4.3.45* Food containers are stored in the mop sink. true 1 false Miscellaneous Sources of Contamination.*
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. true 1 false Characteristics - Multi-use*
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
4.4.11 Various surfaces are lined with foil. false 1 false Nonfood-Contact Surfaces
4.4.53 Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. false 1 false Drainboards
4.4.54 The ventilation system is not adequate to prevent accumulation of grease and steam on ceilings and walls. false 1 false Ventilation Hood Systems-Adequacy
4.4.63 Rice cooker handles are damaged. false 1 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* The canopener is unclean to sight and touch. 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. true 1 false Equipment Food-Contact Surfaces and Utensils-Cleaning*
4.4.85 Reach-in cooler handles and gaskets are dirty. There is an accumulation of food debris under the grill. false 2 false Nonfood-Contact Surfaces-Cleaning
4.4.94* Dishes are not being sanitized after cleaning. true 1 false Before Use After Cleaning*
4.5.30 The 3-compartment sink faucet is leaking. false 1 false System Maintained in Good Repair Non-critical
4.6.13 Insect control devices are installed above food preparation areas. false 1 false Insect Control Devices-Design and Installation
4.6.15 The back door is propped open. There is a gap at the bottom of the exterior door. false 2 false Outer Openings-Protected
4.6.41 The floor beneath the 3-compartment sink is dirty. Floor sinks are dirty. Walls are dirty in various areas. (Near ventilation hood) 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
4.6.53 Items that are unnecessary to the operation of the food establishment are stored on the premises. Nonfunctional equipment is stored in the kitchen. false 2 false Maintaining Premises-Unnecessary Items and Litter
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
4.1.4 (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
4.2.18** 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. 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. (White powder) false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.31 Rice scoops are stored in standing water. Bowls are used for food scoops and are stored inside food containers. 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
4.3.40 Cabbage is at risk of contamination during preparation from dirty buckets. false 1 false Food Preparation
4.3.59* Shredded cabbage is being held out of temperature control at 50°F on the floor. 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.**
4.4.105 Single service items are stored on the floor. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 Various surfaces are lined with foil. false 1 false Nonfood-Contact Surfaces
4.4.53 Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. false 1 false Drainboards
4.4.63 The handle is damaged on a rice cooker. false 1 false Good Repair and Proper Adjustment
4.4.80 Single-use items are being re-used. (Plastic container as a scoop) false 1 false Single-Service and Single-Use Articles-Use Limitation
4.4.82* The canopener is unclean to sight and touch. Shelves throughout the kitchen are unclean to sight and touch. true 2 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. true 1 false Equipment Food-Contact Surfaces and Utensils-Cleaning*
4.4.85 Exterior surfaces of food containers 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
4.6.40 Various floor surfaces are damaged. false 1 false Repairing-Physical Facilities
4.6.41 The floor sink beneath the 3-compartment sink is dirty. The floor is dirty beneath cooking equipment. Walls are dirty in various areas. The ceiling is dirty in various areas. false 4 false Cleaning-Frequency and Restrictions
4.6.53 Nonfunctional equipment is stored in the kitchen. Items that are unnecessary to the operation of the food establishment are stored on the premises. false 2 false Maintaining Premises-Unnecessary Items and Litter

Code Observed Violations Points Critical Occurrences COS PHR
0.4 Cleaning education provided to PIC. 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
4.3.23* Raw shell eggs are stored above ready-to-eat food in multiple coolers. 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. (White powder) 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* Fried chicken is being held out of temperature control at 63°F on a counter. 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.**
4.4.1* Food is being stored in non-food grade containers. true 1 false Characteristics - Multi-use*
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*
4.4.80 Single-use items are being re-used. false 1 false Single-Service and Single-Use Articles-Use Limitation
4.4.82* Interior surfaces of a reach in cooler are unclean. Shelves throughout the kitchen are unclean to sight and touch. The canopener is unclean to sight and touch. true 3 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. Reach-in cooler handles and gaskets are dirty. There is an accumulation of food debris under the grill. 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. false 1 false Repairing-Physical Facilities
4.6.41 The floor and floor sink beneath the 3-compartment sink is dirty. The floor is dirty in various areas. Walls are dirty in various areas. false 3 false Cleaning-Frequency and Restrictions
4.6.53 Nonfunctional equipment is stored in the kitchen. Items that are unnecessary to the operation of the food establishment are stored on the premises. false 2 false Maintaining Premises-Unnecessary Items and Litter
4.7.7* A food container is being used to store poisonous or toxic materials. true 1 false Food Containers Prohibited from Storing Toxic Materials*

Code Observed Violations Points Critical Occurrences COS PHR
0.4 Brochure provided. 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
4.3.23* Raw shell eggs are stored above ready-to-eat food in a cooler. true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.4.11 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. Containers used to store food are not commercial grade. false 2 false Equipment and Utensils - Design and Construction
4.4.15** Containers used to store food throughout the kitchen are broken. true 1 false Food Contact Surfaces**
4.4.37 Cold holding unit lacks an internal ambient thermometer. (2 door and 6 door reach in) false 1 false Temperature Measuring Devices
4.4.85 The fan above the 6 door reach-in cooler has a heavy accumulation of dust. There is a heavy accumulation of dust above the 6 door reach-in cooler. false 2 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. false 1 false Repairing-Physical Facilities
4.6.41 The floor is dirty in various areas. The ceiling is dirty in various areas. 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. Nonfunctional equipment is stored in the kitchen. false 2 false Maintaining Premises-Unnecessary Items and Litter

Code Observed Violations Points Critical Occurrences COS PHR
0.4 Brochure provided. 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
4.2.2** The person in charge is unable to demonstrate knowledge of correct procedures for cleaning and sanitizing utensils and food contact surfaces. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and control of cross contamination. true 2 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*
4.3.37 Food is being stored on the floor under a shelf. (Cut cabbage) false 1 false Food Storage.
4.3.56 Potentially hazardous food is thawing at room temperature. false 1 false Thawing
4.3.57* Potentially hazardous food was not cooled to 41°F within a total of 6 hours. true 1 false Cooling*
4.3.58** Potentially hazardous food is being cooled in deep covered containers. true 1 false Cooling Methods.**
4.3.59* Cooked chicken is being held out of temperature control at 87°F on a counter. Cooked beef is being held out of temperature control at 85 °F on a counter. Cut cabbage is being held out of temperature control at 62°F on a counter on the floor under a shelf. Cooked rice (white and fried) is being held at 98°F in the reach in cooler. (6 door reach in cooler.) Cooked pork, cooked chicken, and sliced watermelon is being held at 48°F in a reach in cooler. (Near dry storage) true 5 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.**
4.4.1 Cardboard is being used as lids to cover food in the reach-in refrigerator. false 1 false Characteristics, Multi-use (Non Critical)
4.4.105 Clean equipment is stored on the floor. Clean equipment is stored in a location subject to splash contamination from a mop sink. Clean equipment is being stored in the mop sink. false 3 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
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. Containers used to store food is not commercial grade. false 2 false Equipment and Utensils - Design and Construction
4.4.15** Containers used to store food throughout the kitchen are broken. true 1 false Food Contact Surfaces**
4.4.59** There is no sanitizer test kit available. true 1 false Sanitizing Solutions-Testing Devices**
4.4.63 The can opener blade is not sharp enough to prevent creation of metal fragments. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (Reach in cooler near dry storage.) A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (6 door reach-in unit) false 3 false Good Repair and Proper Adjustment
4.4.82* The canopener is unclean to sight and touch. A container used to store sliced cabbage is very unclean. The container is also stored under an unclean shelf. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 There is an accumulation of food debris under the grill. Exterior surfaces of cooking equipment throughout the kitchen is dirty. Filters above the 6 door reach-in refrigerator is exposed and has a heavy accumulation of dust. false 3 false Nonfood-Contact Surfaces-Cleaning
4.4.96 Linen stored on food preparation surfaces are unclean. false 1 false Clean Linens-Laundering
4.4.98 Soiled linen is stored in a container with food. -ginger on a counter Soiled linen is stored in a container with food. -egg rolls in the reach in cooler false 2 false Storage of Soiled Linens
4.5.26** The only hand sink in the kitchen is blocked by a rolling cart and equipment stacked on top of the sink. true 1 false Using a Handwashing Sink.**
4.6.14 The toilet room doors that open up into the kitchen are not self-closing. false 1 false Toilet Rooms-Enclosed
4.6.15 The back door is propped open and there is a gap at the bottom of the exterior door. false 1 false Outer Openings-Protected
4.6.41 The floor is dirty in various areas. Walls are dirty in various areas. (The wall is very unclean near the hood/ grill line.) The ceiling is 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
4.7.2** A chemical spray bottle is not labeled with the common name. true 1 false Working Containers-Common Name**
7.4.4 (ii) Lack of adequate cold holding and functional cold holding units. Unable to properly cool or hold food at a safe temperature. true 1 false Summary Permit Suspension - Imminent Health Hazard

Code Observed Violations Points Critical Occurrences COS PHR
4.3.37 Food is being stored on the floor. false 1 true Food Storage.
4.3.59* Cooked shrimp is being held at 60*F out of temperature control on counter. true 1 true Cold Holding*
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. false 1 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
4.3.31 Rice scoops are stored in standing water. 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 chicken is being held out of temperature control at 55*F on counter (moved to walk-in refrigerator). true 1 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
4.4.11 Cardboard is being used as shelf liner. false 1 false Nonfood-Contact Surfaces
4.4.13 Domestic style freezer is not durable for commercial use. false 1 false Equipment and Utensils - Design and Construction
4.4.82* The canopener is unclean to sight and touch. true 1 true Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. Exterior surfaces of cooking 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 Floor tiles are damaged near woks. false 1 false Repairing-Physical Facilities
4.6.41 Wall is dirty next to hood. false 1 false Cleaning-Frequency and Restrictions
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
4.3.23* Raw shell eggs are stored above ready-to-eat food in a cooler. true 1 true 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 true Wiping Cloths - Use Limitation
4.4.11 Paper is being used as a shelf liner. Dry goods storage shelf is not fully sealed. false 1 false Nonfood-Contact Surfaces
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. false 1 false Cooking and Baking Equipment
4.4.85 Reach-in cooler gaskets are dirty. Reach-in cooler handles are dirty. Exterior surfaces of cooking equipment are dirty. false 3 false Nonfood-Contact Surfaces-Cleaning
4.5.30 The 3-compartment sink faucet is leaking. false 1 false System Maintained in Good Repair Non-critical
4.6.14 Employee restroom in kitchen door is propped open. 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
4.6.3 There are acoustic style ceiling tiles in kitchen. false 1 false Floors, Walls, and Ceilings-Cleanability
4.6.40 Wall is damaged above three compartment sink. Flooring is damaged next to wok area. false 2 false Repairing-Physical Facilities
4.6.41 Floor sinks are dirty. false 1 false Cleaning-Frequency and Restrictions
4.7.13* A can of Kill Zone brand pesticide is being stored in kitchen. true 1 true Restricted Use Pesticides-Criteria*

Code Observed Violations Points Critical Occurrences COS PHR
4.3.23* Raw meat is stored above ready-to-eat foods in a make table.. 6 true 1 true Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.33 Wet wiping cloths are not stored in sanitizer solution. 1 false 1 true Wiping Cloths - Use Limitation
4.3.45* Raw shrimp is being thawed in the mop sink. 6 true 1 true Miscellaneous Sources of Contamination.*
4.3.59* Cooked shrimp is being held at 48°F in the make table. 6 true 1 true Cold Holding*
4.4.1* Food is being stored in non-food grade containers. 6 true 1 false Characteristics - Multi-use*
4.4.11 Cardboard is being used as shelf liner. 1 false 1 false Nonfood-Contact Surfaces
4.4.82* The canopener is unclean to sight and touch. 6 true 1 true Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.6.15 The back door is propped open. 1 false 1 false Outer Openings-Protected
4.6.40 There is exposed drywall along top of three compartment sink. 1 false 1 false Repairing-Physical Facilities
4.6.41 Wall is dirty by fried rice warmer. Wall is dirty next to wok area. Floor sinks are dirty. 1 false 3 false Cleaning-Frequency and Restrictions
4.7.2** A chemical spray bottle is not labeled with the common name. 6 true 1 true Working Containers-Common Name**

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