| Address | 3197 S REDWOOD RD, WEST VALLEY CITY, UT 84119 |
| Type | Restaurants: plated |
| Last Rank | 36% |
| First Seen | Thu, 14 Dec 2023 15:58:15 -0700 |
| Last Seen | Thu, 3 Apr 2025 21:50:18 -0600 |
| Phone Number | (801) 886-1870 |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.56 | Potentially hazardous food is thawing at room temperature. | false | 1 | false | Thawing | |
| 4.3.59* | Samosas 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.** | |
| 4.4.1* | Food is being stored in non-food grade containers. (Thank-you bags and plastic bins in freezer) | true | 1 | false | Characteristics - Multi-use* | |
| 4.4.59** | There is no sanitizer test kit available. | true | 1 | false | Sanitizing Solutions-Testing Devices** | |
| 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) | |
| 4.6.41 | Walls are dirty in various areas. The floor is dirty in various areas. The floor is dirty in the walk-in freezer. The mop sink is dirty. | false | 4 | false | Cleaning-Frequency and Restrictions |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 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. | |
| 4.3.56 | Potentially hazardous food is thawing in standing water. | false | 1 | false | Thawing | |
| 4.3.59* | Samosas are being held at 111°F in a warmer. Cooked rice is being held out of temperature control at 130°F on a counter. Cooked beans are being held out of temperature control at 70°F on a counter. Cooked chicken is being held out of temperature control at 70°F on a counter. | true | 4 | false | Hot Holding.* | |
| 4.4.105 | Food is 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 | |
| 4.4.57** | There is no probe thermometer available with range of 0 - 220°F. | true | 1 | false | Food Temperature Measuring Devices** | |
| 4.4.85 | Non-food contact surfaces of various equipment are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.6.24** | There is no soap at the hand sink. | true | 1 | false | Handwashing Cleanser and Hand Sanitizers-Availability** | |
| 4.6.41 | The floor is 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 | |
| 4.6.5 | 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 (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 | Food is being stored on the floor in the walk in freezer. | 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. | true | 1 | false | Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.** | |
| 4.6.1 | Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (Floor by walk-in freezer) | false | 1 | false | Surface Characteristics-Indoor Areas | |
| 4.6.43 | Ceiling air vents are dusty. | false | 1 | false | Cleaning Ventilation Systems-Nuisance and Discharge Prohibition | |
| 4.6.5 | Rubber coving is not sealed to the adjacent wall. | false | 1 | false | Floor and Wall Junctures-Coved and Enclosed or Sealed |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.45* | Fly tape strip is near food prep area. | true | 1 | false | Miscellaneous Sources of Contamination.* | |
| 4.3.56 | Potentially hazardous food is thawing in standing water. | false | 1 | false | Thawing | |
| 4.4.11 | Tape is being used to repair microwave. | false | 1 | false | Nonfood-Contact Surfaces | |
| 4.4.63 | The condenser unit is leaking in a reach in the walk in cooler. | false | 1 | 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 | Shelving under tables is dirty. Equipment is dirty on exterior. Reach-in cooler gaskets are dirty. | false | 3 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.6.25** | There is no hand drying provision at the hand sink. | true | 1 | false | Hand Drying Provision** | |
| 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 |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.59* | Sam us as is being held at 107°F in a warmer. | true | 1 | false | Hot Holding.* | |
| 4.4.11 | Non-food contact surfaces of equipment are made of unsealed wood. | false | 1 | false | Nonfood-Contact Surfaces | |
| 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* |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.1.2 | The health department permit is not posted in public view. | false | 1 | false | Responsibilities of the Permit Holder | |
| 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 | |
| 4.1.4 (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 | |
| 4.2.18** | Employees personal beverages are not separated from food preparation areas. | true | 1 | false | Eating, Drinking, or Using Tobacco** | |
| 4.3.59* | Meat empandas are being held at 109 degrees in a display case. | true | 1 | false | Hot Holding.* | |
| 4.4.11 | Various surfaces are lined with foil. Various surfaces are lined with plastic - bottom shelf of a prep table Cabinetry is not smooth, easily cleanable and non-absorbent. | false | 3 | false | Nonfood-Contact Surfaces | |
| 4.4.80 | Single-use items are being re-used. Foil is being reused | false | 1 | true | Single-Service and Single-Use Articles-Use Limitation | |
| 4.4.85 | Cabinet handles are dirty. | false | 1 | 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 |
|---|---|---|---|---|---|---|
| 4.3.59* | Cooked meat is being held at 46°F in a reach in cooler. | 6 | true | 1 | true | Cold Holding* |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.59* | Cooked beef is being held at 50°F in a reach in cooler. | 6 | true | 1 | false | Cold Holding* |
| 4.3.59* | Cooked beef is being held at 100°F in a warmer (adjusted temperature). | 6 | true | 1 | true | 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 | true | Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.** |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.59* | Cooked lentil is being held at 58°F in a reach in cooler. | 6 | true | 1 | true | Cold Holding* |
| 4.3.59* | Cooked meat ball is being held at 110°F in a warmer (PIC adjusted to higher temperature will be reheated to 165*F prior to service). | 6 | true | 1 | true | Hot Holding.* |
| 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. |
| 4.3.59* | Cooked beef is being held at 50°F in the 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 | true | Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.** |
| 4.6.25** | There is no hand drying provision at the hand sink. | 3 | true | 1 | true | Hand Drying Provision** |
| 4.7.19 | Employee cell phone is being stored on food preparation table. | 1 | false | 1 | false | Other Personal Care Items-Storage |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.59* | Cooked beef is being held at 46°F in a reach in cooler. | 6 | true | 1 | false | Cold Holding* |
| 4.3.59* | Cooked beef is being held at 89°F in a warmer. | 6 | true | 1 | false | Hot Holding.* |
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