Details for TUSHAR BRAZILIAN EXPRESS

Address 1078 W SOUTH JORDAN PKWY, SOUTH JORDAN, UT 84095
Type Restaurants: plated
Last Rank 3%
First Seen Thu, 14 Dec 2023 16:41:28 -0700
Last Seen Sat, 1 Nov 2025 00:14:31 -0600
Phone Number (801) 739-1081

Inspections

Code Observed Violations Points Critical Occurrences COS PHR
4.4.71** The three compartment sink temperature is not maintained at 110°F or above. true 1 false Manual Warewashing Equipment-Wash Solution Temperature**
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**

Code Observed Violations Points Critical Occurrences COS PHR
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.
4.3.58** Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled in covered containers. true 2 false Cooling Methods.**
4.3.59* Raw chicken is being held at 46°F in the walk in cooler. Cut sausage is being held at 58°F in the make table. true 2 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.**
4.3.68 (iii) The establishment does not have written notification of the presence of major allergens. false 1 false Allergen Notification
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 Cabinetry is not smooth, easily cleanable and non-absorbent. false 1 false Nonfood-Contact Surfaces
4.4.13 Domestic style ice maker is not durable for commercial use. false 1 false Equipment and Utensils - Design and Construction
4.4.53 Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. false 1 false Drainboards
4.4.57** There is no probe thermometer available with range of 0 - 220°F. true 1 false Food Temperature Measuring Devices**
4.4.63 Gaskets are damaged on a refrigerator unit. A walk-in cooler is not maintained to hold potentially hazardous food at or below 41°F. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. false 3 false Good Repair and Proper Adjustment
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. false 1 false Cutting Surfaces
4.4.71** The three compartment sink temperature is not maintained at 110 F or above. true 1 false Manual Warewashing Equipment-Wash Solution Temperature**
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**
4.4.76* 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*
4.4.82* Surfaces of the stand mixer above the bowl are dirty. The underside of the shelf above a preparation table is unclean. The underside of the shelf above the stove is unclean. true 3 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.84 The interior of the microwave is unclean. The air fryer is unclean. false 2 true Cooking and Baking Equipment
4.4.85 Exterior surfaces of food containers are dirty. Fan covers in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. Shelves throughout the kitchen are dirty. false 3 false Nonfood-Contact Surfaces-Cleaning
4.5.14** Hand sink water temperature does not reach 85°F within 30 seconds. true 1 true Handwashing Sink - Installation.**
4.5.30 The drain pipe of the hand sink is leaking. false 1 false System Maintained in Good Repair Non-critical
4.6.15 An exterior door is not tight fitting. false 1 false Outer Openings-Protected
4.6.26 A handwashing sign is posted at a dump sink. false 1 true Handwashing Aids and Devices-Use Restrictions
4.6.40 Various walls are damaged. Various ceiling surfaces are damaged. false 2 false Repairing-Physical Facilities
4.6.41 Walls are 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
4.6.53 Nonfunctional equipment is stored on the premises. false 1 false Maintaining Premises-Unnecessary Items and Litter

Code Observed Violations Points Critical Occurrences COS PHR
4.2.12* An employee did not wash hands between clean and dirty tasks. true 1 false When to Wash-Hands and Arms*
4.2.22 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.
4.3.60** 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.**
4.3.68 (iii) The establishment does not have written notification of the presence of major allergens. false 1 false Allergen Notification
4.4.11 Linens are being used as shelf liner. false 1 false Nonfood-Contact Surfaces
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.61 The hand sink is not sealed to the adjacent wall in the back area. false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 Gaskets are damaged on a refrigerator unit. false 1 false Good Repair and Proper Adjustment
4.4.82* Surfaces of the stand mixer above the bowl are dirty. Shelves throughout the kitchen are 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. Reach-in cooler gaskets are dirty. false 2 false Nonfood-Contact Surfaces-Cleaning
4.5.13 A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. false 1 false Approved System and Cleanable Fixtures (Non-critical)
4.5.30 The faucet is leaking on the mop sink. The 3-compartment sink faucet is leaking. false 2 false System Maintained in Good Repair Non-critical
4.6.15 There is a gap at the bottom of the exterior door. false 1 false Outer Openings-Protected
4.6.40 Various walls are damaged. (Small holes) false 1 false Repairing-Physical Facilities
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
4.1.2 The health department permit is not posted in public view. false 1 false Responsibilities of the Permit Holder
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 knives are stored in an unclean area on top of equipment. false 1 false In-Use Utensils - Between-Use Storage.
4.3.59* Strogonoff is being held at 45°F in the walk in cooler. true 1 false Cold 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
4.4.13 Air fryer is not durable 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
4.4.63 Glass door on microwave is shattered. The walk-in cooler is not maintained to hold potentially hazardous food at or below 41°F. false 2 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* The canopener is unclean to sight and touch. Interior surfaces of the ventilation hood above the fryers are unclean. 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 gaskets are dirty. Exterior surfaces of cooking equipment are dirty. false 2 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*
4.5.30 The 3-compartment sink faucet is leaking. false 1 false System Maintained in Good Repair Non-critical
4.6.15 An exterior door is not tight fitting. false 1 false Outer Openings-Protected
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
4.1.4 (i) Unable to verify a food safety manager is employed at the establishment. (Must submit proof of training to the Food Protection Bureau within 7 days.) true 1 false Food Safety Manager Certification
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 Food in the walk-in cooler is not covered to prevent contamination. false 1 false Food Storage.
4.3.59* A cut tomato is being held out of temperature control at 60°F on a counter. true 1 false Cold Holding*
4.4.105 Clean equipment 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
4.4.13 A drill is located in the storeroom that is not commercial grade for use in a food service establishment. false 1 false Equipment and Utensils - Design and Construction
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.62 Non-portable equipment 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
4.4.64 A cutting board is scored. false 1 false Cutting Surfaces
4.4.82* Surfaces of the stand mixer above the bowl are dirty. The canopener is unclean to sight and touch. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Reach-in cooler gaskets are dirty. Exterior surfaces of cooking equipment are dirty. false 2 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*
4.5.30 The 3-compartment sink faucet is leaking. false 1 false System Maintained in Good Repair Non-critical
4.6.40 Various walls are damaged. false 1 false Repairing-Physical Facilities
4.6.43 Ceiling air vents are dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.6.45 The mop is not hung to air dry. false 1 false Drying Mops

Code Observed Violations Points Critical Occurrences COS PHR
4.3.24 Food containers (bottles at grill and white powders) are not labeled with the common name of the food. false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.58** Potentially hazardous food is being cooled in covered and stacked containers. true 1 false Cooling Methods.**
4.4.61 The hand sink in the back is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 Gaskets are damaged on a refrigerator unit (currently on order). false 1 false Good Repair and Proper Adjustment
4.4.76* There is no measurable sanitizer in the sanitizing compartment of the three compartment sink. true 1 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.5.26** A hand sink is being used for other purposes. true 1 false Using a Handwashing Sink.**
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
4.3.24 Food containers are not labeled with the common name of the food (bottles at the grill). false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.59* Various potentially hazardous foods are being held at 47°F in a reach in cooler/make table unit. Various potentially hazardous foods are being held between 46-47°F in the walk-in cooler. true 2 false Cold Holding*
4.4.11 Various surfaces are lined with foil. false 1 false Nonfood-Contact Surfaces
4.4.13 Domestic style refrigerator/freezer unit 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 (drain board in front area). The ventilation hood is not sealed the wall. false 2 false Fixed Equipment-Spacing or Sealing
4.4.63 Gaskets are damaged on a refrigerator unit. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. The walk-in cooler is not maintained to hold potentially hazardous food at or below 41°F. The chemical dispenser at the three compartment sink is not dispensing sanitizer at a high enough concentration. false 4 false Good Repair and Proper Adjustment
4.4.64 Cutting board is scratched and scored and no longer easily cleanable. false 1 false Cutting Surfaces
4.4.76* Sanitizer concentration in the three compartment sink is too weak. 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 unclean. Surfaces of a cutting board are heavily coated with a black film. Surfaces of the stand mixer above the bowl are dirty. Surfaces are unclean inside the soda dispenser nozzles. true 4 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Reach-in cooler handles are dirty. Exterior surfaces of food containers are dirty. There is an accumulation of food debris under the grill. Fan covers in the walk-in cooler and freezer are dirty. false 4 false Nonfood-Contact Surfaces-Cleaning
4.4.95* The hot water in the low temperature warewash machine does reach a minimum temperature of 100F (highest registered temperature is 90F). true 1 false Hot Water and Chemical*
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
4.1.3 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
4.4.82* The canopener is unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. Interior surfaces of a reach in cooler are unclean. true 3 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Exterior surfaces of food containers are dirty. (Bulk flour, sugar, etc) Fan covers in the walk-in cooler are dirty. Reach-in cooler handles and gaskets are dirty. false 3 false Nonfood-Contact Surfaces-Cleaning
4.4.95* The hot water in the low temperature warewash machine does reach at least 100F. true 1 false Hot Water and Chemical*
4.5.30 The 3-compartment sink faucet is leaking. false 1 false System Maintained in Good Repair Non-critical
4.6.25** There is no hand drying provision at the hand sink. true 1 false Hand Drying Provision**
4.6.40 Various walls are damaged with small holes. false 1 false Repairing-Physical Facilities
4.6.41 Walls are 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

Code Observed Violations Points Critical Occurrences COS PHR
4.1.3 Temporary food handler certificates are expired and food employees lack a current food handler permit. false 1 false Food Handler Training
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
4.3.23* Raw shell eggs are stored above ready-to-eat food in a cooler. Raw chicken is stored above other raw meats with lower required cooking temperatures. true 2 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.59* Ranch is being held at 48°F in a reach in cooler. true 1 false Cold Holding*
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.63 Gaskets and handles are damaged on a refrigerator unit. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. 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
4.4.85 Reach-in cooler handles and gaskets are dirty. Exterior surfaces of cooking equipment are dirty. Fan covers in the walk-in cooler 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 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

Code Observed Violations Points Critical Occurrences COS PHR
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**
4.3.24 Food containers are not labeled with the common name of the food. (White powder near beverage fridge) false 1 true Food Storage Containers - Identified with Common Name of Food.
4.4.105 Clean equipment is stored in a location subject to splash contamination from a sink. Single serve items are not covered or inverted to prevent contamination. false 2 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.63 Hinge is broken on the lid on the prep table on the cook line. 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 3-compartment sink is too low. true 1 true Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.84 The interior of the microwave is unclean. false 1 false Cooking and Baking Equipment
4.4.85 Fan covers in the walk-in cooler are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.6.11 Not all lights are shielded or shatterproof. false 1 false Light Bulbs-Protective Shielding
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
4.6.53 Nonfunctional equipment is stored on the premises. false 1 false Maintaining Premises-Unnecessary Items and Litter

Code Observed Violations Points Critical Occurrences COS PHR
4.4.105 Single service items are stored on the floor. false 1 true Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.63 Handles are damaged on a refrigerator unit. (make table) 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
4.4.84 The interior of the microwave is unclean. false 1 false Cooking and Baking Equipment
4.4.85 Exterior surfaces of cooking equipment are dirty. Fan covers in the walk-in cooler and freezer are dirty. false 2 false Nonfood-Contact Surfaces-Cleaning
4.6.11 Not all lights are shielded or shatterproof. false 1 false Light Bulbs-Protective Shielding
4.6.41 Walls are dirty in various areas. (Behind hot holding) The ceiling is dirty in various areas. The floor sink beneath the 3-compartment sink is dirty. 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
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 (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
4.4.1* Food is being stored in non-food grade containers. true 1 false Characteristics - Multi-use*
4.4.63 Duct tape is used on the lid for the make table 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
4.4.80 Single-use items are being re-used. false 1 false Single-Service and Single-Use Articles-Use Limitation
4.4.82* Shelves in the walk-in cooler are unclean to sight and touch. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Trays holding spices are dirty Fan covers in the walk-in cooler are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.6.40 There are holes in the backsplash by the 3 comp sink Various walls are damaged. By back door false 2 false Repairing-Physical Facilities
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
4.1.3 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
4.1.4 (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 true 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.
4.3.59* Milk is being held at 44°F in the walk in cooler. true 1 false Cold Holding*
4.4.11 Cardboard boxes are used to hold dishes Shelves are not smooth, easily cleanable and non-absorbent. the shelves in the walk-in are rusty. false 2 false Nonfood-Contact Surfaces
4.4.82* Shelves in the walk-in cooler are unclean to sight and touch. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Dry storage shelves are dirty Exterior of food bins are dirty Fan covers in the walk-in cooler are dirty. false 3 false Nonfood-Contact Surfaces-Cleaning
4.5.67 Dumpster lids are missing. false 1 false Covering Receptacles.
4.6.15 The back door is propped open. false 1 false Outer Openings-Protected

Code Observed Violations Points Critical Occurrences COS PHR
4.4.63 Gaskets are damaged on a refrigerator unit. 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 Fan covers in the walk-in cooler are dirty. The bottom shelf of a prep table is dirty Reach-in cooler gaskets are dirty. false 2 false Nonfood-Contact Surfaces-Cleaning
4.5.26** There were food storage containers stacked in front of the back hand sink. true 1 true Using a Handwashing Sink.**
4.5.30 The 3-compartment sink faucet is leaking. false 1 false System Maintained in Good Repair Non-critical
4.6.11 The light shield is broken false 1 false Light Bulbs-Protective Shielding

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**
4.3.31 In-use utensils are stored with handles in contact with food. false 1 true In-Use Utensils - Between-Use Storage.
4.3.37 Food is being stored on the floor. false 1 false Food Storage.
4.4.105 Clean equipment is stored on the floor. (Plates) false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.63 Gaskets and handles are damaged on a refrigerator unit. Metal shelves are damaged; no longer smooth, easily cleanable, and non-abosrbent. (walk-in freezer) Lid is broken on the oil dispenser. 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 wiping cloth container. true 1 true Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.82* The canopener blade is unclean to sight and touch. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Reach-in cooler gaskets are dirty. Fan covers in the walk-in freezer are dirty. Shelves in the walk-in cooler are dirty. false 3 false Nonfood-Contact Surfaces-Cleaning
4.5.26** Front hand sink is blocked with a dish scrubber. true 1 false Using a Handwashing Sink.**
4.5.30 The single sink faucet is leaking. false 1 false System Maintained in Good Repair Non-critical
4.6.15 An exterior door is not tight fitting. false 1 false Outer Openings-Protected
4.6.37 Employee cell phones are stored on prep surfaces. false 1 false Employee Accomodations-Designated Areas
4.6.40 Various walls are damaged. (Small holes) false 1 false Repairing-Physical Facilities
4.6.41 The floor is dirty beneath cooking equipment. The floor is dirty in the walk-in cooler. Walls are dirty in various areas. (Back prep area) false 3 false Cleaning-Frequency and Restrictions
4.7.2** A chemical spray bottle is not labeled with the common name. true 1 true Working Containers-Common Name**
4.7.5* There is raid stored and used in the establishment. true 1 false Conditions of Use-Poisonous or Toxic Materials*

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