Details for PEARL EXPRESS

Address 3544 W 6200 S, TAYLORSVILLE, UT 84129
Type Restaurants: plated
Last Rank 4%
First Seen Thu, 14 Dec 2023 15:44:23 -0700
Last Seen Thu, 22 May 2025 22:13:30 -0600
Phone Number (801) 955-6272

Inspections

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) Food safety manager certification is expired. (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 items are not separated from food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
4.3.31 Utensils 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.
4.3.37 A container of food is being stored on the floor in the walk in cooler. false 1 false Food Storage.
4.3.58** Potentially hazardous food is being cooled in covered containers. true 1 false Cooling Methods.**
4.3.59* Cooked chicken is being held out of temperature control at 107°F on a counter. true 1 false Hot Holding.*
4.4.1* Food is being stored in non-food grade containers. true 1 false Characteristics - Multi-use*
4.4.11 Cardboard is being used as shelf liner. false 1 false Nonfood-Contact Surfaces
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.61 The grease hood is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.80 Single-use items are being re-used. false 1 false Single-Service and Single-Use Articles-Use Limitation
4.4.82* Shelves throughout the kitchen are unclean to sight and touch. The canopener 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 Shelves in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. Reach-in cooler handles and gaskets are dirty. false 3 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 3-compartment sink faucet is leaking. false 1 false System Maintained in Good Repair Non-critical
4.6.41 Walls are dirty in various areas. The ceiling is dirty in various areas. false 2 false Cleaning-Frequency and Restrictions
4.7.16* Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. true 1 false Restriction and Storage*
R392-510UICAA The entrance lacks "No Smoking" signage. false 1 false Utah Indoor Clean Air Act

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 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.4.1* Food is being stored in non-food grade containers. true 1 false Characteristics - Multi-use*

Code Observed Violations Points Critical Occurrences COS PHR
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 true 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*
4.3.31 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 in the walk in cooler. false 1 false Food Storage.
4.3.56 Potentially hazardous food is thawing in standing water. false 1 false Thawing
4.3.58** Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled in covered containers. true 2 false Cooling Methods.**
4.3.59* Baby corn is being held out of temperature control at 48°F on a counter. Cooked chicken is being held at 48°F in the make table. Cooked chicken is being held at 48°F in the walk in cooler. true 3 false Cold Holding*
4.4.1* Food is being stored in non-food grade containers. true 1 false Characteristics - Multi-use*
4.4.105 Clean equipment is stored in a location subject to splash contamination from a sink. Clean equipment is not covered or inverted to prevent contamination. false 2 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
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.51** The walk in cooler is unable to hold potentially hazardous foods at or below 41°F. true 1 false Cooling, Heating, and Holding Capacities**
4.4.63 Handles on a rice cooker are damaged. false 1 false Good Repair and Proper Adjustment
4.4.82* The interior of the ice bin is dirty. Shelves in the walk-in cooler are unclean to sight and touch. true 2 false 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. Fan covers in the walk-in cooler are dirty. false 3 false Nonfood-Contact Surfaces-Cleaning
4.5.13 A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. ( Spray nozzle) false 1 false Approved System and Cleanable Fixtures (Non-critical)
4.5.26** Hand sinks are being used for purposes other than hand washing. true 1 false Using a Handwashing Sink.**
4.5.30 Mop sink faucet is leaking. false 1 false System Maintained in Good Repair Non-critical
4.5.8** The water heater does not have sufficient capacity to provide hot water during peak demand. (3 compartment sink) true 1 false Capacity-Water Quantity**
4.6.15 The back door is propped open. false 1 false Outer Openings-Protected
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
4.6.5 Not all floor/wall junctures are coved and sealed. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed
4.6.50** Rodent droppings have not been removed from the premises. true 1 false Controlling Pests**
4.7.16* Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. true 1 true Restriction and Storage*
4.7.5* Raid spray bottle being stored and use in establishment. true 1 false Conditions of Use-Poisonous or Toxic Materials*

Code Observed Violations Points Critical Occurrences COS PHR
4.2.18** Employees personal food and beverages are not separated from food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
4.2.2** The person in charge is unable to demonstrate knowledge of required cooking temperatures and times for meat, poultry, eggs and fish. true 1 false Demonstration of Knowledge**
4.3.21* Employees are handling ready to eat foods with bare hands. (Ice) true 1 false Preventing Contamination from Hands*
4.3.23* Raw chicken is stored above ready to eat foods in the walk-in cooler. true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
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
4.3.37 Food is being stored on the floor. (Raw chicken) false 1 false Food Storage.
4.3.56 Potentially hazardous food is thawing at room temperature. false 1 false Thawing
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. (Thank you bags) true 1 false Characteristics - Multi-use*
4.4.11 Cardboard is being used as shelf liner. false 1 false Nonfood-Contact Surfaces
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.63 Handles are damaged on equipment. false 1 false Good Repair and Proper Adjustment
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* 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 Reach-in cooler handles and gaskets are dirty. 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. false 1 false Approved System and Cleanable Fixtures (Non-critical)
4.5.30 The 3-compartment sink faucet is leaking. The wok station is leaking. false 2 false System Maintained in Good Repair Non-critical
4.5.8** The 3-compartment sink does not reach 110F. true 1 false Capacity-Water Quantity**
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
4.6.5 Not all floor/wall junctures are coved and sealed. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed
4.6.50** There are live cockroaches in the establishment. true 1 false Controlling Pests**
4.7.13* Raid is being stored in the kitchen. true 1 false Restricted Use Pesticides-Criteria*

Code Observed Violations Points Critical Occurrences COS PHR
4.4.76* Sanitizer concentration in wiping cloth container(s) is too low. true 1 true Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.7.2** A container of sanitizer is not labeled. true 1 false Working Containers-Common Name**

Code Observed Violations Points Critical Occurrences COS PHR
0.4 Cleaning brochure provided by email to the manager. false 1 false Cleaning Education Provided
4.2.2** The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. true 1 false Demonstration of Knowledge**
4.3.21* A food handler touched ready-to-eat food with bare hands. true 1 false Preventing Contamination from Hands*
4.3.24 Food containers on the cook line (unknown white substance) 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.- corrected on site 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
4.3.37 Food is being stored on the floor in the walk in cooler. Food is being stored on the floor under preparation tables. (Raw chicken/egg mixture) false 2 false Food Storage.
4.3.42 Condiments are not protected from consumer contamination by using food guards, dispensers, or other effective means. (Stored next to the hand washing sink.) false 1 false Condiments - Protection
4.3.56 Potentially hazardous food is thawing in standing water. false 1 false Thawing
4.3.59* Canned goods are being held out of temperature control at 62°F on a counter. (Carrots, mushrooms, etc.) Rice is being held out of temperature control at 67°F on a counter. (Under the preparation table.) Cut leafy greens are being held out of temperature control at 66°F on a counter. (next to the make table.) Deep fried shrimp is being held out of temperature control at 76°F on a counter. Raw shrimp is being held at 62°F (Above the cutting boards near the make table.) Egg Foo Young (raw mix) is being held out of temperature control at 58°F on a counter. 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.**
4.3.62* Written procedures for using time as a public health control are not available. Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. true 2 false Time as a Public Health Control.*
4.4.1* Food is being stored in non-food grade containers. ( in the freezer and throughout the facility.) Many are in bulk soy sauce containers. White vinegar bottle is being used to store meat in the freezer.-corrected on site true 2 false Characteristics - Multi-use*
4.4.105 Clean equipment is stored in a location subject to splash contamination from a sink. (Ice scoop.) false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.63 There is a large gap in the filters on the vent hood. false 1 false Good Repair and Proper Adjustment
4.4.76* Sanitizer concentration in wiping cloth container(s) is too strong. true 1 true Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.82* Interior surfaces of the ventilation hood are unclean. The underside of the shelf above a preparation table is unclean. (Rice and other food is also being stored under this shelf.) 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
4.4.85 The exterior of the microwave is unclean to sight and touch. false 1 false Nonfood-Contact Surfaces-Cleaning
4.4.94* Dishes are not being sanitized after cleaning. true 1 false Before Use After Cleaning*
4.6.41 The floor is dirty beneath cooking equipment. (Grill line) Walls are dirty in various areas. 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

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 (i) Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) true 1 false Food Safety Manager Certification
4.3.24 Bulk food containers and containers on the cooking line are not labeled with the common name of the food. (Unidentified white powder.) false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.31 An ice scoop is stored in an unclean location between pieces of equipment. Bowls are used for food scoops and are stored inside food containers. Rice scoops are stored in standing water. 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
4.3.59* Various canned vegetables are measured at 46°F on a counter. Chicken is being measured at 55°F on a counter. Rice is being measured at 68°F on a counter. true 3 false Cold Holding*
4.3.59* Fried rice is being measured at 123°F on a counter. 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.**
4.4.1* Food in the freezer is being stored in non-food grade containers. Oil is being stored in a single use sriracha bottle. -Corrected White vinegar bottle is being used to store meat in the freezer. true 3 false Characteristics - Multi-use*
4.4.105 Buckets are being stored in a location subject to splash contamination from a sink. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.63 Large gap in the filters on the vent hood. The can opener blade is not sharp enough to prevent creation of metal fragments. The dishwashing machine counter is in disrepair.- a new work table and sink has been ordered. false 3 false Good Repair and Proper Adjustment
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* Interior surfaces of the ventilation hood are unclean. The underside of the shelf above a preparation table is unclean. (Shelf above chicken, rice, and sauces.) 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
4.4.85 The ice machine door track is unclean. Exterior of the microwave is dirty to sight and touch. false 2 false Nonfood-Contact Surfaces-Cleaning
4.5.13 A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. false 1 true Approved System and Cleanable Fixtures (Non-critical)
4.5.30* The only employee hand sink in the facility has not been maintained in good repair. (The handle to the sink in broken.) true 1 false System Maintained in Good Repair*
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
4.7.2** A container of caustic soda solution is not labeled. true 1 true Working Containers-Common Name**
4.7.7* Bulk soy sauce 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
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 true Eating, Drinking, or Using Tobacco**
4.3.23* Raw meat is stored above ready-to-eat foods in the walk-in cooler. true 1 true Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.31 Utensils are stored in standing water. The ice scoop is stored with the handle in contact with culinary ice. false 2 false 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
4.3.59* Cooked chicken is being held out of temperature control at 51*F on shelf (PIC moved to walk-in cooler). true 1 true 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 true Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.**
4.6.24** There is no soap at the hand sink. true 1 true Handwashing Cleanser and Hand Sanitizers-Availability**
4.6.41 Wall is dirty in between wok and water heater. false 1 false Cleaning-Frequency and Restrictions

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) Food safety manager certification is expired. (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 true Eating, Drinking, or Using Tobacco**
4.3.23* Raw chicken is stored above other raw meats with lower required cooking temperatures. true 1 true Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.31 Utensils are stored in standing water. Bowls are used for food scoops and are stored inside food containers. false 2 true In-Use Utensils - Between-Use Storage.
4.3.59* Cooked rice is being held out of temperature control at 50 °F on a counter. Egg rolls with meat filling is being held out of temperature control at 53°F on a counter. (PIC moved to refrigerator). true 2 true 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 true Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.**
4.4.61 Dish machine and sink table are not sealed to wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 Hood is missing filter screens while in operation. 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 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 handles are dirty. Exterior surfaces of cooking equipment are dirty. false 2 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

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
4.2.18** Employees personal beverages are not separated from food preparation areas. 3 true 1 true Eating, Drinking, or Using Tobacco**
4.3.13** Severely dented cans are stored with useable food products. 3 true 1 true Package Integrity - Specifications for Receiving.**
4.3.23* Raw meat is stored above ready-to-eat foods in the walk-in cooler. 6 true 1 true Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.31 The ice scoop is stored with the handle in contact with culinary ice. Bowls are used for food scoops and are stored inside food containers. Rice scoops are stored in standing water. 1 false 3 false 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
4.3.37 A container of food is being stored on the floor in the walk in cooler. 1 false 1 false Food Storage.
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 true 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. 6 true 1 false Characteristics - Multi-use*
4.4.11 Cardboard is being used as shelf liner. 1 false 1 false Nonfood-Contact Surfaces
4.4.49 Pressurized cylinders are not secured. 1 false 1 false Restraining Pressurized Containers
4.4.63 A hood filter screen is missing. 1 false 1 false Good Repair and Proper Adjustment
4.4.80 Single-use items are being re-used (vegetables in walk-in cooler are stored in single use plastic containers). Single-use metal cans are being re-used (old vegetable cans are being used to store cashews). 1 false 2 false Single-Service and Single-Use Articles-Use Limitation
4.4.82* Surfaces of the stand mixer above the bowl are dirty. 6 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. Exterior surfaces of food containers are dirty. Reach-in cooler gaskets are dirty. 1 false 3 false Nonfood-Contact Surfaces-Cleaning
4.6.15 The back door is propped open. 1 false 1 true Outer Openings-Protected
4.6.40 A ceiling panel is missing above dish machine. 1 false 1 false Repairing-Physical Facilities
4.6.41 Wall is dirty next to wok. 1 false 1 false Cleaning-Frequency and Restrictions
R392-510UICAA The entrance lacks "No Smoking" signage. 1 false 1 false Utah Indoor Clean Air Act

Code Observed Violations Points Critical Occurrences COS PHR
4.4.1* Food ios being stored in non food grade containers. 6 true 1 false Characteristics - Multi-use*

Code Observed Violations Points Critical Occurrences COS PHR
4.2.18** Employees personal beverages are not separated from food preparation areas. Employee food is being stored in the walk in cooler in contact with restaurant food. 3 true 2 true Eating, Drinking, or Using Tobacco**
4.3.23* Raw chicken and ground pork is being stored above whole muscle beef in the walk in cooler. 6 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. 1 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. 1 false 2 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
4.3.37 A container of food is being stored on the floor. 1 false 1 true Food Storage.
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.**
4.4.1* Pencil cases are being used to store food products. Boxes used to deliver raw chicken breasts are being re-used to store ready to eat food. 6 true 2 false Characteristics - Multi-use*
4.4.11 Cardboard is being used as shelf liner. 1 false 1 false Nonfood-Contact Surfaces
4.4.49 Pressurized cylinders are not secured. 1 false 1 false Restraining Pressurized Containers
4.4.63 Filters in the exhaust hood above the stove tops are missing. 1 false 1 false Good Repair and Proper Adjustment
4.4.80 Single-use items are being re-used. 1 false 1 false Single-Service and Single-Use Articles-Use Limitation
4.4.82* There is mold growing on the shelving in the walk in cooler. The meat slicer is unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. 6 true 3 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Fan covers in the walk-in cooler are dirty. Reach-in cooler gaskets are dirty. Interior surfaces of a reach in cooler are dirty. 1 false 3 false Nonfood-Contact Surfaces-Cleaning
4.5.30 The faucet is leaking on the mop sink. 1 false 1 false System Maintained in Good Repair Non-critical
4.6.15 The back door is propped open. 1 false 1 true Outer Openings-Protected
4.6.41 The ceiling is dirty in various areas. Walls are dirty in various areas. 1 false 2 false Cleaning-Frequency and Restrictions
4.6.43 Ceiling air vents are dusty. 1 false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.7.4** A can of Raid insect spray is being stored on the premises. 3 true 1 false Restriction-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.) 1 false 1 false Food Safety Manager Registration
4.2.18** Employees personal beverages are not separated from food preparation areas. 3 true 1 true Eating, Drinking, or Using Tobacco**
4.3.23* Raw chicken is stored above ready to eat foods in the walk-in cooler. 6 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. 1 false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.31 Rice scoops are stored in standing water. 1 false 1 true In-Use Utensils - Between-Use Storage.
4.3.56 Potentially hazardous food is thawing at room temperature. 1 false 1 true Thawing
4.3.59* Cooked noodles are being held out of temperature control at 69°F on a counter. Ground porkis being held out of temperature control at °F on a counter. Bean sprouts are being held at 43°F in the make table. 6 true 3 true 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.**
4.4.1* Food is being stored in non-food grade containers. 6 true 1 false Characteristics - Multi-use*
4.4.105 Single service items are not stored to prevent contamination. 1 false 1 true Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.63 Filters in the exhaust hood are not tight fitting. 1 false 1 false Good Repair and Proper Adjustment
4.4.80 Sriracha bottles are being reused to store food. 1 false 1 false Single-Service and Single-Use Articles-Use Limitation
4.4.82* Surfaces are unclean around the soda dispenser nozzles. 6 true 1 true 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
4.5.30 The mop sink faucet is leaking. 1 false 1 false System Maintained in Good Repair Non-critical
4.6.15 The back door is propped open. 1 false 1 false Outer Openings-Protected
4.6.41 Walls are dirty in various areas. 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

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