| Address | 10365 S STATE ST, SANDY, UT 84070 |
| Type | Restaurants: plated |
| Last Rank | 43% |
| First Seen | Thu, 14 Dec 2023 16:02:47 -0700 |
| Last Seen | Thu, 3 Apr 2025 21:51:46 -0600 |
| Phone Number | (801) 523-3610 |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.31 | In-use knife is stored in an unclean location between pieces of equipment. | false | 1 | false | In-Use Utensils - Between-Use Storage. | |
| 4.4.101 | Food equipment is not being air dried before being nested together. | false | 1 | false | Equipment and Utensils-Air-Drying Required | |
| 4.4.63 | The handle on the microwave is broken. There are gaps between the hood vent filters. | 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 | |
| 4.4.82* | The canopener is unclean to sight and touch. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.85 | Shelves in the walk-in cooler are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.6.24** | There is no soap at the hand sink in the back area. | true | 1 | false | Handwashing Cleanser and Hand Sanitizers-Availability** | |
| 4.6.41 | Walls are dirty in various areas. The ceiling is 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 | |
| 4.7.5* | A can of aerosol insect repellent is in the kitchen area. | true | 1 | false | Conditions of Use-Poisonous or Toxic Materials* |
| 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) | Unable to verify a certified food safety manager is 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 | |
| 4.3.31 | In-use pastry scraper is stored in an unclean location between pieces of equipment. | false | 1 | false | In-Use Utensils - Between-Use Storage. | |
| 4.3.59* | Cut lettuce is being held at 49°F in the make table. | true | 1 | false | Cold Holding* | |
| 4.4.63 | The handle on the microwave is broken. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.85 | Fan covers in the walk-in cooler are dirty. Reach-in cooler gaskets are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.6.41 | The floor sink beneath the 3-compartment sink is dirty. 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 |
|---|---|---|---|---|---|---|
| 4.3.56 | Potentially hazardous food is thawing at room temperature. (Raw shrimp thawing on cart outside of walk-in) | false | 1 | false | Thawing | |
| 4.4.61 | The hand sinks are not sealed to the adjacent wall. | false | 2 | false | Fixed Equipment-Spacing or Sealing | |
| 4.4.63 | Gaskets are damaged on a refrigerator unit. (Reach-in freezer near dishwashing station. | 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 | |
| 4.4.76* | 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* | |
| 4.4.85 | Non-food contact surfaces of various equipment are dirty. (Shelves above 3-compartment sink) Exterior surfaces of cooking equipment are dirty. (Grease build up under grill) | false | 2 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.6.40 | Various walls are damaged. | false | 1 | false | Repairing-Physical Facilities | |
| 4.6.41 | Floor sinks 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 |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 0.4 | Cleaning brochure provided. | false | 1 | false | Cleaning Education Provided | |
| 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 (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 | |
| 4.4.101 | Food equipment is not being air dried before being nested together. | false | 1 | false | Equipment and Utensils-Air-Drying Required | |
| 4.4.61 | The hand sinks are not sealed to the adjacent wall. | false | 1 | false | Fixed Equipment-Spacing or Sealing | |
| 4.4.76* | There is no measurable sanitizer in the ware-wash machine. | true | 1 | false | Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness* | |
| 4.4.82* | The canopener is unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. | true | 2 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.85 | Reach-in cooler handles are dirty. Shelves in the walk-in cooler are dirty. Fan covers in the walk-in cooler are dirty. | false | 3 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.4.95* | The plate temperature in the dish machine is not reaching at least 120°F in the final rinse. | true | 1 | false | Hot Water and Chemical* | |
| 4.5.30* | The microwave handle is broken. The ice machine is leaking water. | true | 2 | false | System Maintained in Good Repair* | |
| 4.6.37 | An employee cellphone is being stored above a food preparation surface. | false | 1 | false | Employee Accomodations-Designated Areas | |
| 4.6.41 | The floor is dirty beneath equipment. | 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 |
|---|---|---|---|---|---|---|
| 4.3.31 | In-use utensils are stored in an unclean location between pieces of equipment. | false | 1 | false | In-Use Utensils - Between-Use Storage. | |
| 4.4.101 | Food equipment is not being air dried before being nested together. | false | 1 | false | Equipment and Utensils-Air-Drying Required | |
| 4.4.61 | The 3-compartment sink is not sealed to the adjacent wall. The hand sink is not sealed to the adjacent wall. | false | 2 | false | Fixed Equipment-Spacing or Sealing | |
| 4.4.63 | Plastic food containers are in disrepair. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.76* | Sanitizer concentration in wiping cloth container(s) is too low. | true | 1 | false | Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness* | |
| 4.6.40 | Areas of the floor are missing grout. | false | 1 | false | Repairing-Physical Facilities | |
| 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 | Unable to verify all food handlers on site. | false | 1 | false | Food Handler Training | |
| 4.2.18** | Employees personal beverages are not separated from food preparation areas. | true | 1 | true | Eating, Drinking, or Using Tobacco** | |
| 4.3.24 | Food containers are not labeled with the common name of the food. (Sugar) | false | 1 | true | Food Storage Containers - Identified with Common Name of Food. | |
| 4.4.101 | Food equipment is not being air dried before being nested together. | false | 1 | false | Equipment and Utensils-Air-Drying Required | |
| 4.4.85 | Shelves in the walk-in cooler are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.6.25** | There is no hand drying provision at the rear hand sink. | true | 1 | true | Hand Drying Provision** | |
| 4.6.40 | There is coving damage near the walk-in cooler. | false | 1 | false | Repairing-Physical Facilities |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.4.85 | Exterior surfaces of cooking equipment are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.6.40 | Various walls are damaged. (Small holes) | false | 1 | false | Repairing-Physical Facilities | |
| 4.6.41 | The floor is dirty in various areas. | 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 |
| 4.3.37 | Food in the storage area is not covered to prevent contamination (dry pasta). | 1 | false | 1 | false | Food Storage. |
| 4.4.105 | Clean equipment is not covered or inverted to prevent contamination. The ice scoop is stored in a dirty container between use. | 1 | false | 2 | false | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage |
| 4.4.53 | Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. | 1 | false | 1 | false | Drainboards |
| 4.4.61 | The drainboards in the dish area are not sealed to the adjacent wall. | 1 | false | 1 | false | Fixed Equipment-Spacing or Sealing |
| 4.4.82* | Shelves above prep tables are dirty with an accumulation of dust and debris. The canopener is unclean to sight and touch. | 6 | true | 2 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* |
| 4.4.84 | The interior of the microwave is unclean. | 1 | false | 1 | false | Cooking and Baking Equipment |
| 4.4.85 | Reach-in cooler gaskets are dirty. | 1 | false | 1 | false | Nonfood-Contact Surfaces-Cleaning |
| 4.6.25** | There is no hand drying provision at the back hand sink. | 3 | true | 1 | true | Hand Drying Provision** |
| 4.6.40 | Ceiling tiles are missing or damaged in various areas. | 1 | false | 1 | false | Repairing-Physical Facilities |
| 4.6.41 | Floor sinks are dirty. 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 |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.1.3 | Unable to verify that 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 |
| 4.3.45* | Employee items are stored on food prep surfaces. | 6 | true | 1 | false | Miscellaneous Sources of Contamination.* |
| 4.3.59* | Cut peppers and vegetables are being held at 47°F in the rolling drawer under the grill. | 6 | true | 1 | false | Cold Holding* |
| 4.4.101 | Food equipment is not being air dried before being nested together. | 1 | false | 1 | false | Equipment and Utensils-Air-Drying Required |
| 4.4.105 | Single service items are stored on the floor. | 1 | false | 1 | false | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage |
| 4.4.61 | Warewashing tables are not sealed to the adjacent walls. The seal between the walls and the ventilation hood is not sealed. | 1 | false | 2 | false | Fixed Equipment-Spacing or Sealing |
| 4.4.63 | Gaskets are damaged on a walk-in refrigerator unit. | 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 canopener is unclean to sight and touch. The interior of the ice machine is unclean. | 6 | true | 2 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* |
| 4.6.40 | Areas of the floor are missing grout. | 1 | false | 1 | false | Repairing-Physical Facilities |
| 4.6.41 | The floor is dirty in various areas. | 1 | false | 1 | false | Cleaning-Frequency and Restrictions |
| 4.6.43 | Ceiling air vents are dusty. The vent cover on the salamander is dirty. | 1 | false | 2 | 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.) | 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 | Bowls are used for food scoops and are stored inside food containers. | 1 | false | 1 | false | In-Use Utensils - Between-Use Storage. |
| 4.3.45 | A pen is stored inside a bin of dried rice. | 1 | false | 1 | false | Miscellaneous Sources of Contamination. |
| 4.4.101 | Food equipment is not being air dried before being nested together. | 1 | false | 1 | false | Equipment and Utensils-Air-Drying Required |
| 4.4.63 | Gaskets are damaged on a reach-in freezer unit. There are gaps inbetween the filters on the hood above the grill. | 1 | false | 2 | false | Good Repair and Proper Adjustment |
| 4.4.82* | The canopener is unclean to sight and touch. The interior of the ice machine is unclean. 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 | Reach-in cooler handles and gaskets are dirty. | 1 | false | 1 | false | Nonfood-Contact Surfaces-Cleaning |
| 4.6.40 | Various floor surfaces are damaged chipped tile and low grout. | 1 | false | 1 | false | Repairing-Physical Facilities |
| 4.6.41 | The floor 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 |
| 4.7.3* | Chemicals are stored above food. | 6 | true | 1 | false | Storage-Separation-Poisonous or Toxic Materials* |
| 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) | Unable to verity that there is a 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 |
| 4.3.13** | Severely dented cans are stored with useable food products. | 3 | true | 1 | true | Package Integrity - Specifications for Receiving.** |
| 4.3.24 | Food containers are not labeled with the common name of the food. | 1 | false | 1 | true | Food Storage Containers - Identified with Common Name of Food. |
| 4.3.31 | In-use utensils are stored with handles in contact with food. | 1 | false | 1 | true | In-Use Utensils - Between-Use Storage. |
| 4.4.101 | Food equipment is not being air dried before being nested together. | 1 | false | 1 | false | Equipment and Utensils-Air-Drying Required |
| 4.4.105 | Clean equipment is not covered or inverted to prevent contamination. | 1 | false | 1 | true | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage |
| 4.4.63 | Gaskets are damaged on a refrigerator unit and on the walk-in. | 1 | false | 1 | false | Good Repair and Proper Adjustment |
| 4.6.40 | Various ceiling surfaces are damaged or have tile gaps. Areas of the floor are missing or have low grout. | 1 | false | 1 | false | Repairing-Physical Facilities |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.59* | The grill cooler is not holding temperature. Food should be moved to a make table or other refrigerator. Please send a completed invoice for the repair. | 6 | true | 1 | false | Cold Holding* |
| 4.4.101 | Food equipment is not being air dried before being nested together. | 1 | false | 1 | true | Equipment and Utensils-Air-Drying Required |
| 4.4.80 | Single-service cups are being re-used for measuring. | 1 | false | 1 | false | Single-Service and Single-Use Articles-Use Limitation |
| 4.4.82* | The interior of the ice machine is unclean. The canopener is unclean to sight and touch (Corrected on site). | 6 | 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 permit posted is expired. | 1 | false | 1 | false | Responsibilities of the Permit Holder |
| 4.1.4 | Unable to document certified food safety manager certification. | 1 | false | 1 | false | Food Safety Manager Certification |
| 4.3.31 | Utensils for soups and vegetables are being stored in water at 128 degrees. Regulation requires at least 135 degrees. Bowls are used for food scoops and are stored inside food containers. | 1 | false | 2 | false | In-Use Utensils - Between-Use Storage. |
| 4.3.59* | Tomatoes (diced) at 45 in make table. Ranch at 46 in same table. | 6 | true | 1 | false | Cold Holding* |
| 4.6.28 | A waste receptacle is not provided at the handwashing sink. | 1 | false | 1 | false | Disposable Towels-Waste Receptacle |
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