| Address | 1072 W SOUTH JORDAN PKWY, SOUTH JORDAN, UT 84095 |
| Type | Restaurants: plated |
| Last Rank | 2% |
| First Seen | Thu, 14 Dec 2023 15:33:48 -0700 |
| Last Seen | Fri, 31 Oct 2025 23:58:30 -0600 |
| Phone Number | (801) 756-4237 |
| 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 inspector within 7 days. | false | 1 | false | Food Handler Training | |
| 4.1.4 (i) | Food safety manager certification is expired. Must submit proof of class enrollment to the inspector within 30 days. | true | 1 | false | Food Safety Manager Certification | |
| 4.2.18** | Employees personal beverages are not separated from food preparation areas. | true | 3 | false | Eating, Drinking, or Using Tobacco** | |
| 4.2.22 | The establishment does not have written procedures for employees to follow when responding to vomiting or diarrheal events. | false | 1 | false | Clean-up of Vomiting and Diarrheal Events | |
| 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. | |
| 4.3.33 | 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. Food is being stored on the floor in the walk in cooler. | false | 2 | false | Food Storage. | |
| 4.3.56 | Potentially hazardous food is thawing at room temperature. | false | 1 | false | Thawing | |
| 4.3.59* | Hard boiled eggs are being held out of temperature control at 69°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.** | |
| 4.3.68 (iii) | The establishment does not have written notification of the presence of major allergens. | false | 1 | false | Allergen Notification | |
| 4.4.1* | A broken lid is in use. | true | 1 | false | Characteristics - Multi-use* | |
| 4.4.105 | Single service items are stored in the splash zone of a hand sink. Clean equipment is not covered or inverted to prevent contamination. Clean equipment is stored on the floor. Single service items are stored on the floor. | false | 4 | false | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage | |
| 4.4.13 | Domestic style freezer is not durable for commercial use. | false | 1 | false | Equipment and Utensils - Design and Construction | |
| 4.4.59** | 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. | 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* | Shelves in the walk-in cooler are unclean to sight and touch. Interior surfaces of the ventilation hood are unclean. Interior surfaces of a reach in cooler are unclean. | 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 | Non-food contact surfaces of various equipment are dirty. Reach-in cooler handles and gaskets are dirty. | false | 2 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.5.26** | A hand sink is being used as a dump sink. | true | 3 | false | Using a Handwashing Sink.** | |
| 4.5.30* | The hand sink is not functioning. | true | 1 | false | System Maintained in Good Repair* | |
| 4.6.31 | Light intensity in the walk in cooler is less than 10 foot candles. | false | 1 | false | Lighting-Intensity | |
| 4.6.41 | Walls are dirty in various areas. Floor sinks are dirty. | 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 | |
| 4.6.45 | The mop is not hung to air dry. | false | 1 | false | Drying Mops | |
| 4.6.5 | Not all floor/wall junctures are coved and sealed. | false | 1 | false | Floor and Wall Junctures-Coved and Enclosed or Sealed | |
| 4.7.4** | 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 |
|---|---|---|---|---|---|---|
| 4.3.60** | Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked.(Shelled hard boiled eggs) | true | 1 | false | Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.** | |
| 4.4.13 | Domestic style freezer is not durable for commercial use. | false | 1 | false | Equipment and Utensils - Design and Construction | |
| 4.4.49 | Pressurized cylinders are not secured. | false | 1 | false | Restraining Pressurized Containers | |
| 4.4.63 | Gaskets are damaged on a refrigerator unit. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.76* | There is no measurable sanitizer in the three compartment sink. | 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 unclean. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.85 | Non-food contact surfaces of various equipment are dirty. There is an accumulation of food debris under the grill. Reach-in cooler gaskets are dirty. | false | 3 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.5.26** | Hand sink near three compartment sink is blocked with a table. | true | 1 | false | Using a Handwashing Sink.** | |
| 4.6.25** | There is no hand drying provision at the hand sink near the three compartment sink. | true | 1 | false | Hand Drying Provision** | |
| 4.6.43 | Ceiling air vents are dusty. | false | 1 | false | Cleaning Ventilation Systems-Nuisance and Discharge Prohibition | |
| 4.7.19 | Employee cell phones in food preparation area. | false | 1 | false | Other Personal Care Items-Storage |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.23* | Raw meat 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 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* | Boiled eggs are being held out of temperature control at 53°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.** | |
| 4.3.62* | Written procedures for using time as a public health control for the sushi rice are not available the rice is not marked or otherwise identified to indicate the time when the food was removed from temperature control. | true | 1 | false | Time as a Public Health Control.* | |
| 4.4.1* | Food is being stored in plastic grocery bags in a chest freezer. | true | 1 | false | Characteristics - Multi-use* | |
| 4.4.13 | Domestic style chest freezer is not durable for commercial use. | false | 1 | false | Equipment and Utensils - Design and Construction | |
| 4.4.82* | Interior surfaces of the ventilation hood are unclean. Surfaces are unclean around the soda dispenser nozzles. | true | 2 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.6.24** | There is no soap at the hand sink in the front. | true | 1 | false | Handwashing Cleanser and Hand Sanitizers-Availability** | |
| 4.6.4 | Utility lines between the three compartment sink and hand sink are not installed above the floor to facilitate cleaning. | false | 1 | false | Floors, Walls, and Ceilings-Utility Lines | |
| 4.6.41 | The floor is dirty in various areas. | false | 1 | false | Cleaning-Frequency and Restrictions | |
| 4.7.2** | A container of sanitizer is not labeled (it is in a green bucket labeled as detergent). | true | 1 | false | Working Containers-Common Name** |
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