Details for SIAM ORCHID

Address 4410 S 900 E, MILLCREEK, UT 84107
Type Restaurants: plated
Last Rank 29%
First Seen Thu, 14 Dec 2023 16:12:48 -0700
Last Seen Tue, 1 Jul 2025 21:59:33 -0600
Phone Number (801) 266-7899

Inspections

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**
4.3.24 Food containers are not labeled with the common name of the food. false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.37 Containers of food are being stored on the floor. false 1 false Food Storage.
4.3.59* Peanut sauce is being held at 125°F in a warmer. true 1 false Hot Holding.*
4.4.105 Single service items are stored on the floor. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 Various surfaces are lined with foil. false 1 false Nonfood-Contact Surfaces
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*
4.4.84 The interior of the microwave is unclean. false 1 false Cooking and Baking Equipment
4.4.85 Reach-in cooler handles and gaskets are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.30 The 3-compartment sink faucet is leaking. The faucet is leaking on the hand sink. false 2 false System Maintained in Good Repair Non-critical
4.5.61 The womens restroom lacks a covered waste receptacle. false 1 false Toilet Room Receptacle-Covered.
4.6.25** There is no hand drying provision in the Men's restroom. true 1 false Hand Drying Provision**
4.6.41 Walls are dirty in various areas. The ceiling is dirty in various areas. The floor is dirty in various areas. 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
4.3.13** Severely dented cans are stored with useable food products. true 1 false Package Integrity - Specifications for Receiving.**
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*
4.3.24 Food containers are not labeled with the common name of the food (White powders). 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.
4.3.58** Potentially hazardous food is being cooled in deep containers. true 1 false Cooling Methods.**
4.3.59* Bean sprouts is being held out of temperature control at 67°F on a counter. Cooked rice is being held out of temperature control at 70°F on a counter. Cooked noodles are being held out of temperature control at 75 °F on a counter. Cooked curry is being held at 52°F in a reach in cooler. true 4 false Cold Holding*
4.4.11 Various surfaces are lined with foil. false 1 false Nonfood-Contact Surfaces
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.63 A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. Handle for rice cooker is in disrepair. false 2 false Good Repair and Proper Adjustment
4.4.76* There is no measurable sanitizer in the final rinse of the dish machine. true 1 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.82* The interior of the ice bin is dirty. 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

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*
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 false Wiping Cloths - Use Limitation
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 deep containers (curries in reach in cooler). true 1 false Cooling Methods.**
4.3.59* Bean sprouts are being held out of temperature control at 54°F on a counter. Curry is being held at 46°F in a reach in cooler. true 2 false Cold Holding*
4.3.59* Fried tofu is being held out of temperature control at 69°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.**
4.4.105 Single service items are stored on the floor. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 Cardboard is being used as shelf liner. Various surfaces are lined with foil. false 2 false Nonfood-Contact Surfaces
4.4.63 Food containers are cracked and damaged. false 1 false Good Repair and Proper Adjustment
4.4.72** Wash solution temperature in the chemical sanitizing dish machine does not reach at least 120°F. true 1 false Mechanical Warewashing Equipment-Wash Solution Temperature**
4.4.85 Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. Fan covers in the walk-in cooler are dirty. Exterior surfaces of food containers are dirty. false 4 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
4.6.40 Areas of the floor are missing grout. false 1 false Repairing-Physical Facilities
4.6.41 Walls are dirty in various areas. The ceiling is dirty in various areas. false 2 false Cleaning-Frequency and Restrictions

Code Observed Violations Points Critical Occurrences COS PHR
4.4.82* Interior surfaces of the ventilation hood are unclean. The interior of the ice bin is dirty. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*

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. Raw shell eggs are stored above ready-to-eat food in a reach in cooler. true 2 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.31 In-use rice scoops are stored in an unclean location. In-use knives are stored in an unclean location between pieces of equipment. false 2 false In-Use Utensils - Between-Use Storage.
4.3.37 Food is being stored on the floor. 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* Tofu is being held out of temperature control at 46°F on a counter. Noodles are being held out of temperature control at 70°F on a counter. Bean sprouts are being held out of temperature control at 60°F on a counter. true 3 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.**
4.4.101 Food equipment is not being air dried before being nested together. false 1 false Equipment and Utensils-Air-Drying Required
4.4.13 Domestic style refrigerator is not durable for commercial use. false 1 false Equipment and Utensils - Design and Construction
4.4.63 Prep sink is being stabilized with cardboard. false 1 false Good Repair and Proper Adjustment
4.4.76* There is no measurable sanitizer in the final rinse of the dish machine. 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. Interior surfaces of the ventilation hood are unclean. Surfaces are unclean around the soda dispenser nozzles. The interior of the ice bin is dirty. true 4 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Exterior surfaces of food containers are dirty. Fan covers in the reach-in cooler are dirty. false 2 false Nonfood-Contact Surfaces-Cleaning
4.5.26** Cream cheese was stored in the hand sink. true 1 false Using a Handwashing Sink.**
4.5.67 Dumpster lids are left open. false 1 false Covering Receptacles.
4.6.15 The back door is propped open. false 1 false Outer Openings-Protected
4.6.25** There is no hand drying provision at the hand sink. true 1 false Hand Drying Provision**
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 is dirty in various areas. Walls are 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*
4.7.19 Phones are stored in single use containers. false 1 false Other Personal Care Items-Storage

Code Observed Violations Points Critical Occurrences COS PHR
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 false Wiping Cloths - Use Limitation
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. true 1 false Cooling Methods.**
4.3.59* Cooked curry is being held at 45 °F in the walk in cooler. true 1 false Cold Holding*
4.4.11 Various surfaces are lined with foil. false 1 false Nonfood-Contact Surfaces
4.4.13 Domestic style refrigerator is not durable for commercial use. false 1 false Equipment and Utensils - Design and Construction
4.4.85 Exterior surfaces of cooking equipment are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning

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**
4.3.31 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.
4.3.33 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. false 1 false Food Storage.
4.3.56 Potentially hazardous food is thawing at room temperature. false 1 false Thawing
4.3.58** Potentially hazardous food is being cooled in deep containers and are being covered. true 1 false Cooling Methods.**
4.3.59* Rice is being held at 97°F in the walk in cooler. Fried tofu is being held out of temperature control at 73°F on a counter. Bean sprouts is being held at 68°F in a reach in cooler. true 3 false Cold Holding*
4.4.11 Various surfaces are lined with foil. false 1 false Nonfood-Contact Surfaces
4.4.13 Domestic style refrigerator is not durable for commercial use. false 1 false Equipment and Utensils - Design and Construction
4.4.63 A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F (Soda cooler that is storing vegetables on main cook line). false 1 false Good Repair and Proper Adjustment
4.4.76* There is no measurable sanitizer in the wiping cloth container. 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. The interior of the ice machine is unclean. The interior of the ice bin is dirty. Interior surfaces of the ventilation hood are unclean. true 4 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.5.61 The womens restroom lacks a covered waste receptacle. false 1 false Toilet Room Receptacle-Covered.
4.6.40 Various walls are damaged. false 1 false Repairing-Physical Facilities
4.6.41 The floor is dirty in various areas. Walls are dirty in various areas. false 2 false Cleaning-Frequency and Restrictions
4.7.6* A container previously used to store poisonous or toxic materials is being used to store food. true 1 false Poisonous or Toxic Material Containers*

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) 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
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
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. In-use knives are stored in an unclean location between pieces of equipment. 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 containers are being stored on the floor. false 1 false Food Storage.
4.3.59* Cooked chicken is being held at 45°F in the top of a make table. Sprouts are being held out of temperature control at 64°F on a counter. Noodles are being held out of temperature control at 64°F on a counter. true 3 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.**
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.61 Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces (areas around hood). false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 Food containers are character and damaged. false 1 false Good Repair and Proper Adjustment
4.4.76* There is no measurable sanitizer in the final rinse of the dish machine. true 1 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
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 cooking equipment are dirty. There is an accumulation of food debris under the grill. false 2 false Nonfood-Contact Surfaces-Cleaning
4.5.26** An employee cleaned water bottle in hand sink. true 1 false Using a Handwashing Sink.**
4.5.61 The womens restroom lacks a covered waste receptacle. false 1 false Toilet Room Receptacle-Covered.
4.6.15 The back door is propped open. false 1 false Outer Openings-Protected
4.6.40 Various walls are damaged. Various ceiling surfaces are damaged. false 2 false Repairing-Physical Facilities
4.6.41 The floor is dirty in various areas. Walls are dirty in various areas. false 2 false Cleaning-Frequency and Restrictions
4.7.19 Personal items are being stored on food prep surface (jacket and notebooks). false 1 false Other Personal Care Items-Storage

Code Observed Violations Points Critical Occurrences COS PHR

Code Observed Violations Points Critical Occurrences COS PHR
0.4 Cleaning education provided to the person in charge. false 1 false Cleaning Education Provided
4.2.12* An employee did not wash hands between clean and dirty tasks. true 1 false When to Wash-Hands and Arms*
4.2.2** The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair. The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. true 2 false Demonstration of Knowledge**
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.
4.3.37 Food is not covered to prevent contamination. Food is being stored on the floor. false 2 false Food Storage.
4.3.59* Fried tofu is being held out of temperature control at 112°F on a counter. Cooked rice is being held at 54°F in the walk in cooler. Eggs, cooked curry’s, vegetables are being held at 48-52 F in the walk-in fridge. true 3 false Cold Holding*
4.3.59* Brown sauce is being held at 117°F in a warmer. 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 Various surfaces are lined with foil. false 1 false Nonfood-Contact Surfaces
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.51** There is insufficient refrigeration capacity to hold all potentially hazardous foods at or below 41° F. true 1 false Cooling, Heating, and Holding Capacities**
4.4.63 The rice cooker is damaged. The walk-in cooler is not maintained to hold potentially hazardous food at or below 41°F. Gaskets are damaged on the walk-in refrigerator unit. false 3 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* There is no measurable sanitizer in the final rinse of the dish machine. Sanitizer concentration in wiping cloth container(s) is too low. true 2 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.82* The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.5.21* No backflow prevention device installed when required true 1 false Backflow Prevention Device, When Required.*
4.5.26** The hand sink in the kitchen had a container blocking it. true 1 false Using a Handwashing Sink.**
4.5.27** A hose attached to the mop sink faucet is below the flood rim of the sink. true 1 false Prohibiting a Cross Connection**
4.5.67 Dumpster lids are left open. false 1 false Covering Receptacles.
4.6.15 An exterior door is not tight fitting. false 1 false Outer Openings-Protected
4.6.40 Various floor surfaces are damaged. false 1 false Repairing-Physical Facilities
4.6.41 The floor is dirty in various areas. Walls are dirty in various areas. false 2 false Cleaning-Frequency and Restrictions
4.6.45 The mop is not hung to air dry. false 1 false Drying Mops
4.6.5 Coving is damaged in various areas. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed
7.4.4 (ii) Permit suspension due to lack of adequate cold holding capacity. Various foods in the walk-in cooler are being held between 48-52F. true 1 false Summary Permit Suspension - Imminent Health Hazard

Code Observed Violations Points Critical Occurrences COS PHR
4.2.18** Employees are preparing personal foods in food preparation areas. Employee drink is stored in the walk in cooler on a shelf above raw eggs. true 2 false Eating, Drinking, or Using Tobacco**
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 The ice scoop is stored on an unclean surface. 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 Raw chicken is stored in the splash zone of the hand sink Food is being stored on the floor. This was corrected. A container of food is being stored on the floor in the walk-in cooler. false 1 false Food Storage.
4.3.59* Bean sprouts are being held out of temperature control at 63°F on a counter. Raw egg is being held at 52°F in the walk in cooler. true 2 false Cold Holding*
4.4.1* Food is being stored in non-food grade containers. true 1 false Characteristics - Multi-use*
4.4.63 Handles on a reach in cooler on the cook line are broken. Gaskets are damaged on the walk in cooler. A walk-in cooler is not maintained to hold potentially hazardous food at or below 41°F. false 3 false Good Repair and Proper Adjustment
4.4.85 Reach-in cooler handles are dirty. The standing fan on the cook line is dirty. The top of a reach in cooler on the cook line are dirty. false 3 false Nonfood-Contact Surfaces-Cleaning
4.5.21* The mop sink does not have a back flow prevention device installed, and has a hose constantly connected to the faucet. true 1 false Backflow Prevention Device, When Required.*
4.5.27** A hose attached to the mop sink faucet is below the flood rim of the sink, and no back flow prevention device is installed. true 1 false Prohibiting a Cross Connection**
4.6.40 The caulking around the mop sink has worn out in places. false 1 false Repairing-Physical Facilities
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
4.2.16 Food handler is wearing wristlets on wrist while preparing food. false 1 false Jewelry Prohibition
4.3.23* Raw shelled eggs stored at cold table in container located behind ready to eat foods, requires movement of raw shelled eggs over top of ready to eat foods in order to prepare and use raw shelled eggs. true 1 true Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.37 Bag of sugar is on floor and is not protected from water splash at hand sink. false 1 true Food Storage.
4.4.105 Clean food containers are not all stored covered or inverted. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 Painted wooden shelving unit is not all smooth. false 1 false Nonfood-Contact Surfaces
4.4.62 Non-portable equipment ( glass door reach-ins ) is not elevated at least 6 inches above the floor and is not sealed to the floor. false 2 false Fixed Equipment-Elevation or Sealing
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. false 1 false Cutting Surfaces
4.4.82* In-use cutting boards are not clean and appear soiled with more than operational residues of today. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.6.4 Drain line is on floor. false 1 false Floors, Walls, and Ceilings-Utility Lines
4.6.40 Areas of floor are not repaired to be smooth and non-absorbent. Areas of wall are not repaired to be smooth and non-absorbent. false 2 false Repairing-Physical Facilities
4.6.41 Areas of floor are not clean. Areas of wall are not clean. false 1 false Cleaning-Frequency and Restrictions

Code Observed Violations Points Critical Occurrences COS PHR
4.3.23* Raw shelled eggs stored behind container of ready to eat corn at cold table, requires movement over the top of corn, in order to use raw shelled eggs. true 1 true Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.37 Bag of rice stored below hand sink is not protected from water splash of hand sink. Containers of food are stored on floor of walk-in. false 2 false Food Storage.
4.4.105 Clean food containers are not all stored covered or inverted. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 Single-use aluminum foil that is torn, covers exterior surface of freezer and shelving, creating surfaces that are not ;smooth, false 1 false Nonfood-Contact Surfaces
4.4.15** Wicker-wooden basket holding rice that is heating is not free of crevices, smooth and non-absorbent. true 1 false Food Contact Surfaces**
4.4.62 Non-portable equipment (glass door reach-in) is not elevated at least 6 inches above the floor and is not sealed to the floor. false 1 false Fixed Equipment-Elevation or Sealing
4.4.63 Lid handle of rice cooker is cracked and not smooth. Freezer door handle is cracked, taped and not smooth. false 2 false Good Repair and Proper Adjustment
4.4.82* Can opener blade is not clean. true 1 true Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.6.33 Employee’s cell phone is stored on non-food contact surface of clean food container. Employee’s purse and another employee’s cell phone is stored on prep table. false 2 false Dressing Areas and Lockers-Designation
4.6.40 Areas of floor are not repaired to be smooth and non-absorbent Areas of wall are not repaired to be smooth and non-absorbent. false 2 false Repairing-Physical Facilities
4.6.41 Areas of floor are not clean. Areas of wall are not clean. false 2 false Cleaning-Frequency and Restrictions

Code Observed Violations Points Critical Occurrences COS PHR
4.2.18** Uncovered employee beverage is stored on prep table. true 1 true Eating, Drinking, or Using Tobacco**
4.3.21* Food handler is contacting ready to eat lettuce with bare hand contact while cutting lettuce. true 1 true Preventing Contamination from Hands*
4.3.37 Containers of food are stored on floor. false 1 false Food Storage.
4.4.105 Clean food containers are not all stored covered or inverted. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 Wooden cabinetry is not all smooth and non-absorbent. false 1 false Nonfood-Contact Surfaces
4.4.62 Non-portable equipment (glass door reach-ins) are not elevated at least 6 inches above the floor and is not sealed to the floor. false 2 false Fixed Equipment-Elevation or Sealing
4.6.40 Areas of tile floor are chipped; not maintained to be smooth and non-absorbent. false 1 false Repairing-Physical Facilities
4.6.41 Areas of floor are not clean. false 1 false Cleaning-Frequency and Restrictions

Code Observed Violations Points Critical Occurrences COS PHR
4.3.23* Uncooked pork stored behind cooked food at cold table requires moving the uncooked pork over and above cooked food in order to continue preparation. true 1 true Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.24 Bottles of liquid food are not labeled with common name of food. false 2 false Food Storage Containers - Identified with Common Name of Food.
4.3.37 Containers of food and bag of onions are stored on floor. Beverage supply lines are on floor. false 2 false Food Storage.
4.4.11 Cardboard remnants which are not smooth and non-absorbent cover various food equipment. Wooden table with wooden shelving is not smooth and non-absorbent. Wooden material which is not smooth and non-absorbent is used as platform for residential type freezer. false 3 false Nonfood-Contact Surfaces
4.4.13 Residential type freezer is not designed for commercial use. false 1 false Equipment and Utensils - Design and Construction
4.4.49 Pressurized cylinders are not secured. false 1 true Restraining Pressurized Containers
4.4.62 Non-portable equipment ( glass door reach-in) is not elevated at least 6 inches above the floor and is not sealed to the floor. false 1 false Fixed Equipment-Elevation or Sealing
4.6.40 Areas of floor are not repaired to be smooth and non-absorbent. false 1 false Repairing-Physical Facilities

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
4.2.16 Food handler is wearing wristlets on forearm while preparing food. false 1 false Jewelry Prohibition
4.3.21* Food handler is handling/touching ready to eat food with bare hand contact. true 1 true Preventing Contamination from Hands*
4.3.24 Bottles of liquid food are not labeled with common name of food. false 3 false Food Storage Containers - Identified with Common Name of Food.
4.3.31 In-use rice scoop is stored in water that measures less than 135 F (101 F) false 1 false In-Use Utensils - Between-Use Storage.
4.3.37 Bag of carrots and bag of onions are stored on floor of walk-in. false 1 false Food Storage.
4.4.105 Clean food containers are not all stored covere or inverted. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 Cardboard remnants which are not smooth and non-absorbent cover shelves and table. Wooden shelving unit is not smooth and non-absorbent. false 2 false Nonfood-Contact Surfaces
4.4.15** Container constructed of unglazed ceramic-like material which is not smooth, is used with pestle to grind food. true 1 false Food Contact Surfaces**
4.4.62 Non-portable equipment (glass door reach-in) is not elevated at least 6 inches above the floor and is not sealed to the floor. false 1 false Fixed Equipment-Elevation or Sealing
4.4.63 Handle of rice cooker lid is broken and duct taped. false 1 false Good Repair and Proper Adjustment
4.5.26** Food handler rinses knife in hand sink. true 1 true Using a Handwashing Sink.**
4.6.15 Entry door from the outside is propped open. false 1 false Outer Openings-Protected
4.6.40 Areas of floor are cracked, not maintained smooth and non-absorbent. Areas of wall are not maintained smooth and non-absorbent. false 1 false Repairing-Physical Facilities
4.6.48 Door of unattended and unoccupied toilet room is propped open. false 1 false Closing Toilet Room Doors

Code Observed Violations Points Critical Occurrences COS PHR
4.3.21* Food handler is handling ready to eat food with bare hand contact. true 1 true Preventing Contamination from Hands*

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