Details for LA CAILLE RESTAURANT

Address 9565 S WASATCH BLVD, SANDY, UT 84092
Type Restaurants: plated
Last Rank 7%
First Seen Thu, 14 Dec 2023 15:14:42 -0700
Last Seen Fri, 31 Oct 2025 23:54:07 -0600
Phone Number (801) 942-1751

Inspections

Code Observed Violations Points Critical Occurrences COS PHR
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
4.3.23* Raw shell eggs are stored above ready-to-eat food in a 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.
4.3.31 Utensils are stored in standing water. false 1 false In-Use Utensils - Between-Use Storage.
4.3.32 Linens are used to cover cooked mussels in the walk-in cooler. false 1 false Linens and Napkins - Use Limitation
4.3.59* Diaudo and parsnip purée are being held between 57-60°F in a make table. true 1 false Cold Holding*
4.4.11 Spray foam on various surfaces is not smooth or easily cleanable. false 1 false Nonfood-Contact Surfaces
4.4.61 The prep table near the service entrance is not sealed to the side wall, allowing food particles to accumulate in a crack. The vent hood is not sealed to the adjacent wall. false 2 false Fixed Equipment-Spacing or Sealing
4.4.63 The plastic top of a grinder is cracked. 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
4.4.76* There is no measurable sanitizer in the final rinse of the dish machine. (Bar) true 1 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.82* The interior of the ice machine is unclean. The meat slicer is unclean to sight and touch. Interior surfaces of the ventilation hood are dirty. true 3 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Shelves in the walk-in freezer are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.30 The floor drain next to the back hand sink is slow to drain. The faucet handle is leaking on the three compartment sink. false 2 false System Maintained in Good Repair Non-critical
4.6.40 Various ceiling surfaces are damaged. Various floor surfaces are damaged. false 2 false Repairing-Physical Facilities
4.6.41 The floor is dirty in various areas. The ceiling is dirty in various areas. false 2 false Cleaning-Frequency and Restrictions
4.6.43 Ceiling air vent is dusty above cutting boards. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.6.47 The hand sink is not maintained in a clean condition. (Next to dish machine) 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
4.7.2** A chemical spray bottle is not labeled with the common name. true 1 false Working Containers-Common Name**
4.7.3* A chemical spray bottle is stored on food preparation table. true 1 false Storage-Separation-Poisonous or Toxic Materials*

Code Observed Violations Points Critical Occurrences COS PHR
4.2.13** There is hand soap stored at the 3 compartment sink. true 1 false Where to Wash- Hands and Arms**
4.3.24 Food containers are not labeled with the common name of the food. false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.31 In-use utensils are stored with handles in contact with food. Utensils are stored in standing water. (Lounge bar) Ice scoop in lounge bar is stored in an unclean location between pieces of equipment. false 3 false In-Use Utensils - Between-Use Storage.
4.3.37 Food is being stored on the floor in the walk in freezer. false 1 false Food Storage.
4.3.59* Soup is being held at 105°F in a warmer. true 1 false Hot Holding.*
4.3.60** Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. true 1 false Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.**
4.4.101 Food equipment is not being air dried before being nested together. false 1 false Equipment and Utensils-Air-Drying Required
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. (Downstairs bar) false 1 false Fixed Equipment-Spacing or Sealing
4.4.82* The canopener is unclean to sight and touch. The meat slicer is unclean to sight and touch. The interior of the ice machine is unclean. The standing mixer is unclean. Surfaces are unclean around the soda dispenser nozzles. (Lounge bar) true 5 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** A hand sink is used for other purposes besides hand washing. true 1 false Using a Handwashing Sink.**
4.6.25** There is no hand drying provision at the hand sink. (Lounge bar) true 1 false Hand Drying Provision**
4.6.27 Hand sinks in the downstairs bar lack hand washing signage. false 1 false Handwashing Signage
4.6.40 Various floor surfaces are damaged. Various walls are damaged with holes. false 2 false Repairing-Physical Facilities
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
4.7.2** A chemical spray bottle is not labeled with the common name. true 1 false Working Containers-Common Name**
4.7.4** Toxic materials that are not used for food establishment operations are stored in the food establishment. true 1 false Restriction-Poisonous or Toxic Materials**

Code Observed Violations Points Critical Occurrences COS PHR
4.3.31 Bowls are used for food scoops and are stored inside food containers. false 1 false In-Use Utensils - Between-Use Storage.
4.3.37 A container of food is being stored on the floor in the walk in freezer. false 1 false Food Storage.
4.3.59* Shredded meat is being held at 50 °F in the make table. true 1 false Cold Holding*
4.3.59* Lobster bisque is being held at 122°F in a warmer. true 1 false Hot Holding.*
4.4.105 Clean equipment is stored in a location subject to splash contamination from a sink. Ice buckets are not inverted to prevent from contamination. 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
4.4.63 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* Interior surfaces of the ventilation hood are unclean. The canopener is unclean to sight and touch. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.95* The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. true 1 false Hot Water and Chemical*
4.5.26** The hand wash sink is used as a dump sink. true 1 false Using a Handwashing Sink.**
4.5.67 Dumpster lids are left open. false 1 false Covering Receptacles.
4.6.27 The new bar lacks hand washing signage. false 1 false Handwashing Signage
4.6.40 Various floor surfaces are damaged. false 1 false Repairing-Physical Facilities

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* Cut lettuce is being held at 50°F in the make table. true 1 false Cold Holding*
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 final rinse of the dish machine in the bar prep area. true 1 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.82* Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The canopener is unclean to sight and touch. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.6.15 There is a gap at the bottom of the exterior door. false 1 false Outer Openings-Protected
4.6.4 Utility lines beneath dish machine are not installed above the floor to facilitate cleaning. false 1 false Floors, Walls, and Ceilings-Utility Lines
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

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
4.3.37 A container of food is being stored on the floor in the walk in cooler and freezer. Food in the walk-in cooler is not covered to prevent contamination. false 1 false Food Storage.
4.3.59* Aioli is being held at 53 °F in the cooler drawer. 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
4.4.13 Domestic style refrigerator is not durable for commercial use. false 1 false Equipment and Utensils - Design and Construction
4.4.63 The reach-in freezer is leaking and creating ice build up. Cooling drawers across from the grill area are unable to hold potentially hazardous foods at a temperature of 41F. false 2 false Good Repair and Proper Adjustment
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. false 1 false Cutting Surfaces
4.4.76* There is no measurable sanitizer in the wiping cloth container. There is no measurable sanitizer in the final rinse of the dish machine. Sanitizer concentration in the machine in the bar area is too weak. true 3 true Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.82* The canopener is unclean to sight and touch. The interior of the ice bin is next to soda machine is dirty. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.5.30 The drain beneath the ice machine is not draining and is pooling water. false 1 false System Maintained in Good Repair Non-critical
4.6.27 A handwash sign is not at each handsink used by employees. false 1 false Handwashing Signage
4.6.40 Various floor surfaces are damaged. false 1 false Repairing-Physical Facilities
4.6.41 The floor is dirty beneath cooking equipment. false 1 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

Code Observed Violations Points Critical Occurrences COS PHR
4.1.4 (ii) Could not verify food safety manager at time of the inspection. false 1 false Food Safety Manager Registration
4.3.61* Bleu cheese that was held beyond the discard was maintained on site. true 1 false Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard.*
4.4.95* The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. true 1 false Hot Water and Chemical*
4.5.8** The water heater does not have sufficient capacity to provide hot water during peak demand to the warewash machine and the hand sink nearby. true 1 false Capacity-Water Quantity**
4.8.3 Sous vide process requires a HACCP plan. Vacuum sealing device is maintained on site. false 1 false When a HACCP Plan is Required.

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
4.3.24 Oil 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.
4.3.61* Blue cheese sauce with the date of 10/11 was discarded on site. true 1 false Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard.*
4.4.13 Domestic style refrigerator is not durable for commercial use. false 1 false Equipment and Utensils - Design and Construction
4.4.49 Pressurized cylinders are not secured. (Bar area) false 1 false Restraining Pressurized Containers
4.4.61 The hand sink is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 The condenser unit in the walk-in freezer is leaking and creating ice build up. Ventilation hood baffles are not tight fitted. false 2 false Good Repair and Proper Adjustment
4.4.64 A cutting board is scored. false 1 false Cutting Surfaces
4.4.82* The meat slicer is unclean to sight and touch. Interior surfaces of the ventilation hood are unclean. (Dusty) 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
4.4.95* The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. true 1 false Hot Water and Chemical*
4.5.13 A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. false 1 false Approved System and Cleanable Fixtures (Non-critical)
4.5.14** Hand sink water temperature does not reach 100°F within 30 seconds. true 1 false Handwashing Sink - Installation.**
4.6.25** There is no hand drying provision at the hand sink in the bar area (dispenser is not functional). true 1 false Hand Drying Provision**
4.6.40 Various floor surfaces are damaged. Various ceiling surfaces are damaged. false 2 false Repairing-Physical Facilities
4.6.41 Walls are dusty in the bakery area. The floor is dirty beneath cooking equipment. false 2 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

Code Observed Violations Points Critical Occurrences COS PHR
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
4.4.61 The dish counter into the dish machine is not fully sealed to the adjacent wall. After the dish-machine there is a piece of metal hanging and not fixed to the counter. false 2 false Fixed Equipment-Spacing or Sealing
4.4.63 The can opener blade is not sharp enough to prevent creation of metal fragments. 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. The canopener is unclean to sight and touch. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.6.40 Floor damage in the walk-in. Non-smooth floors in the banquet line area. false 2 false Repairing-Physical Facilities
4.6.41 Floors in the walk-in freezer are dirty. 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

Code Observed Violations Points Critical Occurrences COS PHR
4.3.24 Food containers are not labeled with the common name of the food. 1 false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.60** Products are inaccurately labeled/datemarked. 3 true 1 false Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.**
4.4.63 The condenser unit in the walk-in freezer is leaking and creating ice build up. 1 false 1 false Good Repair and Proper Adjustment
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. 1 false 1 false Cutting Surfaces
4.4.82* The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are unclean. 6 true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Reach-in cooler gaskets are dirty. 1 false 1 false Nonfood-Contact Surfaces-Cleaning
4.6.27 A handwash sign is not at each handsink used by employees. 1 false 1 false Handwashing Signage
4.6.37 Employee belongings are stored with food products. 1 false 1 false Employee Accomodations-Designated Areas
4.7.2** A chemical spray bottle is not labeled with the common name. 6 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.) Proof was not available 1 false 1 false Food Handler Training
4.2.18** Employees personal beverages are not separated from food preparation areas. There was an employee drink in the freezer above other foods. 3 true 1 false Eating, Drinking, or Using Tobacco**
4.3.24 Food containers are not labeled with the common name of the food. 1 false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.33 Wet wiping cloths are not stored in sanitizer solution. 1 false 1 false Wiping Cloths - Use Limitation
4.3.37 Food is being stored uncovered in the walk in freezer. Food is uncovered in the dry storage 1 false 2 false Food Storage.
4.3.45* Snail shells are stuffed and reused. 6 true 1 false Miscellaneous Sources of Contamination.*
4.3.59* A green salad is being held at 50°F in a reach in cooler. 6 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. 3 true 1 false Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.**
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. 1 false 1 false Cutting Surfaces
4.4.85 Shelves holding clean dishes are dirty. 1 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. It is reaching 140F 6 true 1 false Hot Water and Chemical*

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.) 1 false 1 false Food Handler Training
4.3.24 Food containers are not labeled with the common name of the food. 1 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. 1 false 1 false In-Use Utensils - Between-Use Storage.
4.3.33 Wet wiping cloths are not stored in sanitizer solution. 1 false 1 false Wiping Cloths - Use Limitation
4.3.59* sea bass is being held at 47°F in a reach in cooler. 6 true 1 true Cold Holding*
4.4.1 A non-food grade container is being used to store nuts. 1 false 1 false Characteristics, Multi-use (Non Critical)
4.4.62 Bus tubs are not stored at least 6 inches above the floor to facilitate cleaning. 1 false 1 false Fixed Equipment-Elevation or Sealing
4.4.76* There is no measurable sanitizer in the final rinse of the dish machine. 6 true 1 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.82 Interior of a reach in freezer is dirty. 1 false 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning (Non-Critical)
4.4.82* Containres holding clean dishes are dirty. 6 true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Shelves are dirty holding clean cooking equiptment. 1 false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.13 A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. 1 false 1 false Approved System and Cleanable Fixtures (Non-critical)
4.6.40 There is a hole in the wall in the dry storage. 1 false 1 false Repairing-Physical Facilities
4.7.5* Large spring style mouse traps by food in the dry storage area. 6 true 1 false Conditions of Use-Poisonous or Toxic Materials*

Code Observed Violations Points Critical Occurrences COS PHR
4.2.18** Employees personal drinks are stored above food for customers in a reach-in cooler. 3 true 1 true Eating, Drinking, or Using Tobacco**
4.3.23* Raw shell eggs are stored above ready-to-eat food in a cooler. 6 true 1 true Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.31 Utensils are stored in standing water. 1 false 1 true In-Use Utensils - Between-Use Storage.
4.3.33 Wet wiping cloths are not stored in sanitizer solution. 1 false 1 true Wiping Cloths - Use Limitation
4.3.59* Cut tomatoes are being held at 59°F in a reach in cooler. Risotto is being held at 47°F in the walk in cooler. 6 true 2 false Cold Holding*
4.3.69* A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. Foods of animal origin that may be served undercooked to order are not asterisked to a written consumer advisory. 6 true 1 false Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate pathogens - Consumer Advisory*
4.4.101 Food equipment is not being air dried before being nested together. 1 false 1 false Equipment and Utensils-Air-Drying Required
4.4.11 Equipment surface is lined with foil. 1 false 1 false Nonfood-Contact Surfaces
4.4.49 Pressurized cylinders are not secured. 1 false 1 false Restraining Pressurized Containers
4.4.53 Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes (cutting board). 1 false 1 false Drainboards
4.4.63 A ventilation filter is in disrepair. Gaskets are damaged on a refrigerator unit. Plastic wrap is being used to repair the meat slicer. Duct tape is being used to hold/repairv various pieces of equipment. 1 false 4 false Good Repair and Proper Adjustment
4.4.64 A cutting board is scored. 1 false 1 false Cutting Surfaces
4.4.82* The canopener is unclean to sight and touch. Surfaces are unclean around the bar gun nozzles. 6 true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.83* Ice wands are not stored in/on a sanitized surface. 6 true 1 false Equipment Food-Contact Surfaces and Utensils-Cleaning*
4.5.21* The mop sink backflow prevention device is installed incorrectly. 6 true 1 false Backflow Prevention Device, When Required.*
4.6.1 Exposed structure ventilation ducting below the ceiling is not smooth and easily cleanable. Floor surfaces below soda boxes are not smooth, durable, easily cleanable and non-absorbent. 1 false 2 false Surface Characteristics-Indoor Areas
4.6.27 A handwash sign is not at each handsink used by employees. 1 false 1 false Handwashing Signage
4.6.28 A waste receptacle is not provided at the handwashing sink. 1 false 1 false Disposable Towels-Waste Receptacle
4.6.40 Floor surfaces are damaged in walk-in freezer. 1 false 1 false Repairing-Physical Facilities
4.6.41 Floor sinks are dirty. 1 false 1 false Cleaning-Frequency and Restrictions
4.6.43 Ceiling air vents are dusty. 1 false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.6.45 The mop is not hung to air dry. 1 false 1 false Drying Mops
4.7.5* Wasp spray is stored on-site. 6 true 1 false Conditions of Use-Poisonous or Toxic Materials*

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