| Address | 1345 S PIONEER RD, SALT LAKE CITY, UT 84104 |
| Type | Restaurants: non-plated |
| Last Rank | 38% |
| First Seen | Thu, 14 Dec 2023 15:49:59 -0700 |
| Last Seen | Thu, 3 Apr 2025 21:53:18 -0600 |
| Phone Number | (801) 908-6608 |
| 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 | |
| 4.3.37 | Containers of food are being stored on the floor. | false | 1 | false | Food Storage. | |
| 4.3.59* | Cooked ham is being held at 46 °F in a reach in cooler. | true | 1 | false | Cold Holding* | |
| 4.4.1 | Cookline equipment is not easily cleanable due to lack of castors. | false | 1 | false | Characteristics, Multi-use (Non Critical) | |
| 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. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.85 | Exterior surfaces of cooking equipment on the grill area are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.5.30 | The faucet handle is leaking at the 3 compartment sink. | false | 1 | false | System Maintained in Good Repair Non-critical | |
| 4.6.40 | There are multiple unsealed holes in the wall in the kitchen. | false | 1 | false | Repairing-Physical Facilities | |
| 4.6.41 | The floor is dirty beneath cooking equipment. The ceiling is dirty in various areas. The wall is dirty behind the vegetable slicer. | 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 |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.4.63 | Digital thermometers are not operational. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.85 | Exterior surfaces of cooking equipment are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.5.26** | The hand sink is blocked by the garbage can. | true | 1 | 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 is less than 20 foot candles in the warewashing area. | false | 1 | false | Lighting-Intensity | |
| 4.6.40 | The floor sink under the 3 compartment sink is damaged. | false | 1 | false | Repairing-Physical Facilities | |
| 4.6.41 | The floor is dirty beneath cooking equipment. The ceiling is dirty in various areas. The wall is dirty behind the food slicer. | 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 |
| 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 | |
| 4.3.60** | 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.** | |
| 4.4.63 | Light Bulbs are out on the food warmer. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.82* | Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The meat slicer is unclean to sight and touch. | true | 2 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.85 | Exterior surfaces of cooking equipment are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.5.30 | The 3-compartment sink faucet is leaking. There is a hole in the 3 compartment sink and it is leaking on the floor. The hand sink near the 3 compartment sink is not draining properly. | false | 3 | false | System Maintained in Good Repair Non-critical | |
| 4.6.31 | Light intensity at food preparation surfaces is less than 50 foot candles. | false | 1 | false | Lighting-Intensity | |
| 4.6.41 | The floor sink beneath the 3-compartment sink is 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 | |
| 4.7.2** | 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 |
|---|---|---|---|---|---|---|
| 0.4 | Cleaning brochure and education provided. | false | 1 | false | Cleaning Education Provided | |
| 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 | false | Eating, Drinking, or Using Tobacco** | |
| 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** | |
| 4.3.59* | Cheese and sandwiches are being held at 56 °F in a reach in cooler w/make table. | true | 1 | false | Cold Holding* | |
| 4.3.59* | Cooked breakfast sandwiches are being held at 102 °F in a warmer. Mac and cheese is held at 98 °F in a warmer. | true | 2 | false | Hot Holding.* | |
| 4.4.63 | A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (Sandwich make table w/reach-in near cookline) Cabinetry is damaged near the floor drain in the front service area. Heat bulbs are out in the front counter warmer with sandwiches and in “Ready to go” warmer. | false | 3 | false | Good Repair and Proper Adjustment | |
| 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* | |
| 4.4.85 | Exterior surfaces of cooking equipment are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.5.30 | The faucet will not turn off at the 3 compartment sink and a handle has a leak. | false | 1 | false | System Maintained in Good Repair Non-critical | |
| 4.6.31 | Light intensity at food preparation surfaces is less than 50 foot candles. | false | 1 | false | Lighting-Intensity | |
| 4.6.41 | The ceiling is dirty in various areas (dust accumulation) The floor and wall are dirty beneath the cookline. | false | 2 | false | Cleaning-Frequency and Restrictions | |
| 4.7.19 | Employee coat is stored on top of single service items in the prep area. | false | 1 | false | Other Personal Care Items-Storage |
| 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** | |
| 4.3.59* | Cheese is being held at 49 °F in a reach in cooler. | true | 1 | false | Cold Holding* | |
| 4.3.59* | Cooked breakfast burritos are being held at 121 °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.** | |
| 4.4.105 | Containers used to store clean utensils are not clean. | false | 1 | false | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage | |
| 4.4.11 | Containers for storing clean equipment are lined with foil that is in disrepair. | false | 1 | false | Nonfood-Contact Surfaces | |
| 4.4.63 | The cabinetry is in disrepair under the sink next to the coffee dispensers. The cabinetry is in disrepair under the Pepsi dispenser. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. A hot holding case is not maintained to hold potentially hazardous food at or above 135°F (heat bulb is out). | false | 4 | 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 heavily soiled with accumulations of grease. The meat slicer is unclean to sight and touch. | 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. Reach-in freezer handles are dirty. Reach-in cooler handles and gaskets are dirty. Exterior surfaces of food containers are dirty. | false | 4 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.6.41 | Floor sink is dirty under the sink next to the coffee dispensers. The floor sink is dirty under the Pepsi dispenser machine. The floor is dirty in the walk in cooler beneath the onions. The floor sink beneath the 3-compartment sink is dirty. Walls are dirty in various areas. The floor sink in the front service area of the kitchen is dirty. | false | 6 | false | Cleaning-Frequency and Restrictions | |
| 4.6.47 | The hand sinks are not maintained in a clean condition. | false | 1 | false | Cleaning of Plumbing Fixtures | |
| 4.7.19 | Keys and phone are stored on a food prep surface in the kitchen. | false | 1 | false | Other Personal Care Items-Storage |
| 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** | |
| 4.3.59* | Cut leafy greens and sliced tomato is being held at 48°F in the make table. | true | 1 | false | Cold Holding* | |
| 4.4.82* | The meat slicer is unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The interior of the ice machine is unclean. | true | 3 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 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 (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 | |
| 4.3.23* | Raw meat is stored above ready-to-eat foods in the walk-in cooler. | true | 1 | true | Packaged and Unpackaged Food - Separation, Packaging, Segregation* | |
| 4.3.59* | Gravy is being held at 92°F in a warmer. Rice is being held at 98 °F in a warmer. Hot dogs are being held at 123-131 °F in a warmer. | true | 3 | false | Hot Holding.* | |
| 4.4.107 | Utensils are not stored to protect food contact surfaces. | false | 1 | false | Kitchenware and Tableware | |
| 4.4.82 | The vent hood is dirty. | false | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning (Non-Critical) | |
| 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 | Panel for the hot case is dirty. | false | 1 | 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* |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.4.62 | Shelving is not installed at least 6 inches above the floor to facilitate cleaning. | false | 1 | false | Fixed Equipment-Elevation or Sealing | |
| 4.4.82 | Shelving is dirty in the kitchen area. | false | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning (Non-Critical) | |
| 4.4.82* | Interior surfaces of a reach in cooler are unclean. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.6.41 | The ceiling is dusty in the food prep area. | false | 1 | false | Cleaning-Frequency and Restrictions |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.58** | Potentially hazardous food is being cooled in covered containers. | true | 1 | false | Cooling Methods.** | |
| 4.3.59* | Gravy is being held at 63 °F in a reach in cooler. | true | 1 | false | Cold Holding* | |
| 4.3.59* | Cooked potatoes are being held at 120 °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.** | |
| 4.4.63 | The handle of a reach in cooler is broken. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.82* | The interior of the ice machine is unclean. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.85 | Exterior surfaces of food containers are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.5.15* | A spray hose hangs below the flood rim of the 3 compartment sink. | true | 1 | false | Backflow Prevention-Air Gap* | |
| 4.6.11 | Light bulbs are not shielded or shatter resistant above the warewash area. | false | 1 | false | Light Bulbs-Protective Shielding | |
| 4.6.40 | Wall surface near 3 comp sink is damaged. The coving near the front hand sink floor drain is in disrepair. | false | 2 | false | Repairing-Physical Facilities | |
| 4.6.41 | The floor sink beneath the 3-compartment sink is dirty. | 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.) | 1 | false | 1 | false | Food Handler Training |
| 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 | 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 | There are drinks on the floor. - in the restaurant kitchen There are drinks on the floor by the walk-in. | 1 | false | 1 | false | Food Storage. |
| 4.3.59* | cut tomatoes is being held at 49°F in the make table. | 6 | true | 1 | false | Cold Holding* |
| 4.4.63 | Gaskets are damaged on a refrigerator unit. A handle on an upright freezer is broken and held together with duct tape | 1 | false | 2 | false | Good Repair and Proper Adjustment |
| 4.4.82* | A container holding clean utentils is dirty. The interior of the ice machine is unclean. | 6 | true | 2 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* |
| 4.5.14** | Hand sink water temperature does not reach 100°F within 30 seconds. | 3 | true | 1 | false | Handwashing Sink - Installation |
| 4.5.26** | A hand sink is used to wash rags. | 3 | true | 1 | false | Using a Handwashing Sink.** |
| 4.6.40 | Various walls are damaged. - there are hole throughout the restaurant kitchen. Sealing is wearing off in the storage room | 1 | false | 2 | false | Repairing-Physical Facilities |
| 4.6.41 | The ceiling is dirty in various areas. - above prep table in the back corner The call is dirty by the electric stove burners. | 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 |
| 4.7.19 | A cell phone is stored next to utensils. | 1 | 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.) | 1 | 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.) | 6 | true | 1 | false | Food Safety Manager Certification |
| 4.2.18** | Employees personal beverages are not separated from food preparation areas. | 3 | true | 1 | false | Eating, Drinking, or Using Tobacco** |
| 4.3.31 | The ice scoop is stored in a dirty location. | 1 | false | 1 | false | In-Use Utensils - Between-Use Storage. |
| 4.3.59* | Refried beans are being held at 85 °F under a warming lamp. Cooked bahama mama sausage wraps and cooked chicken chipotle cheddar wraps are being held at 119 °F in a warmer. | 6 | true | 2 | 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. | 3 | true | 1 | false | Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.** |
| 4.3.64* | Potentially hazardous food (vacuum sealed mashed potatoes) are thawing in standing water that measured 86 degrees F. | 6 | true | 1 | false | Thawing |
| 4.4.63 | The front counter food warmer for bahama mama etc. is not maintained to hold potentially hazardous food at or above 135°F. | 1 | false | 1 | false | Good Repair and Proper Adjustment |
| 4.4.82* | Interior surfaces of the ventilation hood are unclean. | 6 | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* |
| 4.6.1 | The floor around the fryer is lined with cardboard. | 1 | false | 1 | false | Surface Characteristics-Indoor Areas |
| 4.6.25** | There is no hand drying provision at the hand sink in the front prep area. | 3 | true | 1 | false | Hand Drying Provision** |
| 4.6.41 | The floor is dirty beneath cooking equipment. Walls are dirty in various areas. The ceiling is dirty in various areas. The floor sink beneath the 3-compartment sink is dirty. | 1 | false | 4 | false | Cleaning-Frequency and Restrictions |
| 4.7.19 | Employee personal phone is stored on a food prep counter. | 1 | false | 1 | false | Other Personal Care Items-Storage |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.2.18** | Employee personal beverages are stored above clean linens and a food prep sink. Employee food (chips) are stored on a food storage shelf. | 3 | true | 2 | false | Eating, Drinking, or Using Tobacco** |
| 4.3.23* | Raw shell eggs and beef are stored above ready-to-eat food in a cooler. | 6 | true | 1 | false | Packaged and Unpackaged Food - Separation, Packaging, Segregation* |
| 4.3.37 | A container of food is being stored on the floor. Food in the walk-in cooler and reach in cooler is not covered to prevent contamination. | 1 | false | 2 | 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 | false | Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.** |
| 4.4.61 | Counter juncture near hand sink has an unsealed gap. | 1 | false | 1 | false | Fixed Equipment-Spacing or Sealing |
| 4.4.63 | Gaskets are damaged on the upright freezer near the three compartment sink. | 1 | false | 1 | false | Good Repair and Proper Adjustment |
| 4.4.78 | Stem thermometer is not calibrated. | 1 | false | 1 | false | Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices |
| 4.4.82* | The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease and dust. | 6 | true | 2 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* |
| 4.4.84 | The interior of both microwaves are unclean. | 1 | false | 1 | false | Cooking and Baking Equipment |
| 4.4.85 | Exterior surfaces of food containers are dirty (large storage bins). Reach-in cooler gaskets and interior are dirty. (on unused reach in cooler) Exterior surfaces of cooking equipment are dirty. | 1 | false | 3 | false | Nonfood-Contact Surfaces-Cleaning |
| 4.5.14** | Hand sink water temperature does not reach 100°F within 30 seconds throughout facility. | 3 | true | 1 | false | Handwashing Sink - Installation |
| 4.6.11 | Not all lights are shielded or shatterproof. | 1 | false | 1 | false | Light Bulbs-Protective Shielding |
| 4.6.15 | The unused drive up window in the kitchen is not sealed and has open gaps. | 1 | false | 1 | false | Outer Openings-Protected |
| 4.6.40 | Wood near potato slicer is no longer fully sealed with paint. | 1 | false | 1 | false | Repairing-Physical Facilities |
| 4.6.41 | The floor is dirty in soda storage room. The floor is dirty beneath cooking equipment. The ceiling is dusty in kitchen around ceiling vents. The floor sink beneath the 3-compartment sink is dirty. Cardboard under and around equipment is not discarded. | 1 | false | 5 | false | Cleaning-Frequency and Restrictions |
| 4.7.19 | Employee jacket and glasses are stored on shelves in the kitchen. | 1 | false | 1 | false | Other Personal Care Items-Storage |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|
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