Details for TAQUERIA EL REY DE OROS

Address 3550 S 5600 W, WEST VALLEY CITY, UT 84128
Type Restaurants: non-plated
Last Rank 10%
First Seen Thu, 14 Dec 2023 16:29:10 -0700
Last Seen Thu, 3 Apr 2025 22:12:19 -0600
Phone Number (801) 968-4642

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**
4.2.22 The establishment does not have written procedures for employees to follow when responding to vomiting or diarrheal events. false 1 false Clean-up of Vomiting and Diarrheal Events
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 In-use utensils are stored with handles in contact with food. false 1 false In-Use Utensils - Between-Use Storage.
4.3.37 Food in the storage room is not covered to prevent contamination. Food is being stored on the floor in the walk in freezer. false 2 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 at room temperature. true 1 false Cooling Methods.**
4.3.59* Pastor is being held at 59°F in a make table. true 1 false Cold Holding*
4.3.68 (iii) The establishment does not have written notification of the presence of major allergens. false 1 false Allergen Notification
4.4.11 Cardboard is being used as shelf liner. false 1 false Nonfood-Contact Surfaces
4.4.13 Domestic style chest freezer is not durable for commercial use. false 1 false Equipment and Utensils - Design and Construction
4.4.61 Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (Ventilation hood) A hand sink is not sealed to the adjacent wall. false 2 false Fixed Equipment-Spacing or Sealing
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. false 1 false Cutting Surfaces
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. false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.26** Hand washing sink is blocked by single use items. true 1 false Using a Handwashing Sink.**
4.5.30 The faucet is leaking on the food preparation sink. false 1 false System Maintained in Good Repair Non-critical
4.5.30* The cold water faucet is damaged on a hand washing sink. true 1 false System Maintained in Good Repair*
4.5.9** A hand washing sink lacks adequate water pressure. true 1 false Pressure-Water Quantity.**
4.6.27 A handwash sign is not at each handsink used by employees. false 1 false Handwashing Signage
4.6.40 There is a gap between a wall and the ceiling. false 1 false Repairing-Physical Facilities
4.6.41 The wall behind cooking equipment is dirty. false 1 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*

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
4.4.82* Surfaces are unclean around the soda dispenser nozzles. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*

Code Observed Violations Points Critical Occurrences COS PHR
4.3.59* Cheese is being held at 53 °F in the walk in cooler. true 1 false Cold Holding*
4.4.63 The walk in cooler is not maintained to hold potentially hazardous food at or below 41°F. false 1 false Good Repair and Proper Adjustment
7.4.4 (ii) The walk in cooler is not maintained to hold temperature of 41 degrees or below. true 1 false Summary Permit Suspension - Imminent Health Hazard

Code Observed Violations Points Critical Occurrences COS PHR
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.
4.3.28* Employee drink is stored in the ice machine. true 1 false Ice Used as Exterior Coolant, Prohibited as Ingredient.*
4.3.56 Potentially hazardous food is thawing in standing water. false 1 false Thawing
4.3.59* Raw fish is being held at 63F on the counter. true 1 false Cold Holding*
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* Equipment is stored unclean. The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. true 3 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Shelves in the walk-in are unclean. Equipment storage shelves are stored unclean. Reach-in cooler handles and gaskets are dirty. false 2 false Nonfood-Contact Surfaces-Cleaning
4.5.26** Equipment is stored in the handsink. true 1 false Using a Handwashing Sink.**
4.6.25** There is no hand drying provision at the hand sink. true 1 true Hand Drying Provision**
4.6.40 The floor is damaged in various areas. 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
4.6.43 Ceiling air vents are dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.6.5 The floor/wall juncture is damaged. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed

Code Observed Violations Points Critical Occurrences COS PHR
4.4.82* Shelves in the walk-in cooler are unclean to sight and touch. The meat slicer is unclean to sight and touch. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.7.2** A chemical bucket is not labeled with the common name. true 1 false Working Containers-Common Name**
4.7.5* Fly strips are used over food and preparation areas. true 1 false Conditions of Use-Poisonous or 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 false Eating, Drinking, or Using Tobacco**
4.3.59* Cut tomatoes are being held at 49F degrees in a make table. true 1 false Cold Holding*
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* The meat slicer is unclean to sight and touch. The interior of the ice machine is unclean. Shelves in the walk-in cooler are unclean. true 3 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.6.50** There are numerous flies present in the facility. true 1 false Controlling Pests**
4.7.2** The chemical bucket is not labeled. true 1 false Working Containers-Common Name**

Code Observed Violations Points Critical Occurrences COS PHR
4.2.12* The employees are not washing their hands frequently enough. true 1 false When to Wash-Hands and Arms*
4.2.18** Employees personal beverages are not separated from food preparation areas - stored in the ice bin. 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.
4.3.28* Ice in the ice machine is being used as a cold holding unit. true 1 false Ice Used as Exterior Coolant, Prohibited as Ingredient.*
4.3.37 Food in the walk-in cooler is not covered to prevent contamination. false 1 false Food Storage.
4.3.45 The toilet plunger is stored in the mop sink with the mops. false 1 false Miscellaneous Sources of Contamination.
4.3.59* Shredded lettuce is being held at 46F in a make table. true 1 false Cold Holding*
4.3.59* Cooked meat is being stored at 78F on the counter. true 1 false Hot Holding.*
4.4.1* A grocery bag is being used to store tortillas. true 1 false Characteristics - Multi-use*
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
4.4.61 A service sink is not sealed to the wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. The filters are not emplacements during cooking. 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* Shelves in the walk-in cooler are unclean to sight and touch. The interior of the ice machine is unclean. The meat slicer is unclean to sight and touch. true 3 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 The soda bibs is unclean. The outside of food containers is unclean. Reach-in cooler gaskets are dirty. false 3 false Nonfood-Contact Surfaces-Cleaning
4.5.26** The handsink is blocked. true 1 true Using a Handwashing Sink.**
4.6.41 Walls are dirty in various areas. The ceiling is dirty in various areas. false 2 false Cleaning-Frequency and Restrictions
4.6.45 The mop is not hung to air dry. false 1 false Drying Mops
4.6.47 The handsinks are unclean. false 1 false Cleaning of Plumbing Fixtures
4.6.50** There are numerous flies present in the facility. true 1 false Controlling Pests**
4.7.2** A chemical bucket is not labeled. true 1 false Working Containers-Common Name**

Code Observed Violations Points Critical Occurrences COS PHR

Code Observed Violations Points Critical Occurrences COS PHR
4.4.105 Single service items are not stored to prevent contamination. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
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* The canopener is unclean to sight and touch. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.7.2** A container of sanitizer is not labeled. true 1 true Working Containers-Common Name**

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**
4.3.37 Food is stored below the soap at the handsink. false 1 false Food Storage.
4.3.56 Fish is thawed in a vacuum sealed package. false 1 false Thawing
4.3.59* Pork is being held at 61F on a counter. true 1 false Cold Holding*
4.3.61* Potentially hazardous food is not discarded within seven days. true 1 false Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard.*
4.4.101 Food equipment is not being air dried before being nested together. false 1 false Equipment and Utensils-Air-Drying Required
4.4.105 Clean equipment is not covered or inverted to prevent contamination. Single service items are stored on the floor. false 2 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 Non-food contact surfaces of equipment are made of unsealed wood - below the soda machine. false 1 false Nonfood-Contact Surfaces
4.4.61 The hand sink is not sealed to the adjacent surface - rear handsink. false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 Ice is built-up on the inside of a reach-in freezer. 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* The can opener blade is unclean. Shelves above a food preparation table are unclean. Knives are stored unclean. true 3 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Reach-in cooler handles and gaskets are unclean. Shelves in the walk-in cooler are unclean. A knife holder is unclean. false 3 false Nonfood-Contact Surfaces-Cleaning
4.6.14 The toilet room doors are not self-closing. false 1 false Toilet Rooms-Enclosed
4.6.25** The front and rear handsinks lack paper towels. true 2 true Hand Drying Provision**
4.6.40 The floor is damaged in various areas. false 1 false Repairing-Physical Facilities
4.6.41 Walls are dirty in various areas. The floor is dirty below equipment. 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 The outside of the walk-in cooler lacks coving. The coving on the east wall, by the handsink, is damaged. false 2 false Floor and Wall Junctures-Coved and Enclosed or Sealed
4.7.2** A container of sanitizer is not labeled. true 1 false Working Containers-Common Name**
4.7.5* Fly catchers are held over food preparation areas. true 1 false Conditions of Use-Poisonous or Toxic Materials*

Code Observed Violations Points Critical Occurrences COS PHR
4.3.59* Cooked beans and raw chicken are being held at 45°F in the walk in cooler. 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. true 1 false Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.**
4.4.13 Domestic style refrigerator is not durable for commercial use. false 1 false Equipment and Utensils - Design and Construction
4.4.63 Filters in a stove exhaust hood are fitted incorrectly. The door handle of a reach in cooler is damaged. false 2 false Good Repair and Proper Adjustment
4.4.82* Shelves in the walk-in cooler are unclean to sight and touch. The interior of the ice machine is unclean. Surfaces are unclean around the soda dispenser nozzles. true 3 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 The exterior of the ice machine is dirty. The interior of a reach in cooler is unclean. Reach-in cooler gaskets are dirty. false 3 false Nonfood-Contact Surfaces-Cleaning
4.6.40 Various floor surfaces are damaged. false 1 false Repairing-Physical Facilities
4.6.41 The floor is 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
4.6.45 The mop is not hung to air dry. false 1 false Drying Mops

Code Observed Violations Points Critical Occurrences COS PHR
4.2.12* An employee washed his hands in a utility sink. 6 true 1 false When to Wash-Hands and Arms*
4.2.18** Employees personal beverages are not separated from food preparation areas. 3 true 1 true Eating, Drinking, or Using Tobacco**
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* An employee washed his hands with his single use gloves still on and did not remove them. 6 true 1 false Characteristics - Multi-use*
4.4.13 Domestic style chest freezer is not durable for commercial use. 1 false 1 false Equipment and Utensils - Design and Construction
4.4.53 Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. 1 false 1 false Drainboards
4.4.61 The utility sink is not sealed to the adjacent wall. 1 false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 The filters in the exhaust hood are fitted horizontally rather than vertically. 1 false 1 false Good Repair and Proper Adjustment
4.4.82* Shelves in the walk-in cooler are unclean to sight and touch. The interior of the ice machine is unclean. The meat slicer is unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. 6 true 4 false 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 3-compartment sink faucet is leaking. 1 false 1 false System Maintained in Good Repair Non-critical
4.6.40 Shelving in the walk in cooler is rusted and damaged. The door surface of the walk in cooler is rusted and damaged. Various walls are damaged. 1 false 3 false Repairing-Physical Facilities
4.6.41 Walls are dirty in various areas. 1 false 1 false Cleaning-Frequency and Restrictions
4.7.16* Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. 6 true 1 true Restriction and Storage*

Code Observed Violations Points Critical Occurrences COS PHR
4.2.18** Employees personal beverages are not separated from food preparation areas. 3 true 1 true Eating, Drinking, or Using Tobacco**
4.3.57* Potentially hazardous food was not cooled to 41°F within a total of 6 hours. 6 true 1 false Cooling*
4.3.58** Potentially hazardous food is being cooled in deep containers. 3 true 1 false Cooling Methods.**
4.3.59* Cooked rice is being held at 51°F in the walk in cooler. 6 true 1 false Cold Holding*

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