| Address | 8528 S 1300 E, SANDY, UT 84094 |
| Type | Restaurants: plated |
| Last Rank | 1% |
| First Seen | Thu, 14 Dec 2023 16:48:31 -0700 |
| Last Seen | Tue, 8 Apr 2025 22:16:59 -0600 |
| Phone Number | (801) 550-7769 |
| 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** | |
| 4.4.82* | Shelving in the kitchen is unclean to sight and touch. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* |
| 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. (Employee beverage in reach-in cooler) | true | 1 | false | Eating, Drinking, or Using Tobacco** | |
| 4.3.1* | Moldy sauce is being kept in the make table. | true | 1 | false | Safe, Unadulturated, and Honestly Presented* | |
| 4.3.31 | Utensils are stored in standing water. | false | 1 | 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 | |
| 4.3.56 | Potentially hazardous food is thawing at room temperature. | false | 1 | false | Thawing | |
| 4.3.59* | Beef is being held at 122°F in a warmer. | true | 1 | false | Hot Holding.* | |
| 4.4.1* | Food is being stored in non-food grade containers. (Grocery bags) | true | 1 | false | Characteristics - Multi-use* | |
| 4.4.101 | Food equipment is not being air dried before being nested together. | false | 1 | false | Equipment and Utensils-Air-Drying Required | |
| 4.4.62 | Shelving is not installed at least 6 inches above the floor to facilitate cleaning. (Under 3-compartment sink) | false | 1 | false | Fixed Equipment-Elevation or Sealing | |
| 4.4.63 | Ice is building up on the bottom of a reach-in cooler in the front service area. | 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 | |
| 4.4.82* | The meat slicer is unclean to sight and touch. (Both) Shelves throughout the kitchen are unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles and ice dispenser. (Customer service area) Interior surfaces of various reach in coolers are unclean. | true | 4 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.6.24** | There is no soap at the hand sink. (Ware-wash area) | true | 1 | false | Handwashing Cleanser and Hand Sanitizers-Availability** | |
| 4.6.3 | Ceiling above soda dispenser area is not smooth, non-absorbent, or easily cleanable. | false | 1 | false | Floors, Walls, and Ceilings-Cleanability | |
| 4.6.40 | Various walls are damaged. (Holes around inlets to mop sink faucet) | false | 1 | false | Repairing-Physical Facilities | |
| 4.6.41 | The floor is dirty in various areas. | false | 1 | false | Cleaning-Frequency and Restrictions | |
| 4.6.45 | The mop is not hung to air dry. | false | 1 | false | Drying Mops |
| 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 shell eggs are stored above ready-to-eat foods with lower cook temperature. | true | 1 | false | Packaged and Unpackaged Food - Separation, Packaging, Segregation* | |
| 4.3.31 | Utensils are stored in standing water. | false | 1 | 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 | A container of food is being stored on the floor. (Vinegar in the back hallway) | false | 1 | false | Food Storage. | |
| 4.3.56 | Potentially hazardous food is thawing in standing water. | false | 1 | false | Thawing | |
| 4.3.59* | Brisket is being held at 61°F in a reach in cooler. - Discard | true | 1 | false | Cold Holding* | |
| 4.3.59* | Beef is being held at 113°F in a warmer. | true | 1 | false | Hot Holding.* | |
| 4.4.1* | Food is being stored in non-food grade containers. (Plastic grocery bags) | true | 1 | false | Characteristics - Multi-use* | |
| 4.4.11 | Various surfaces are lined with aluminum foil on the cook line. | false | 1 | false | Nonfood-Contact Surfaces | |
| 4.4.62 | Shelving is not installed at least 6 inches above the floor to facilitate cleaning. (Under 3 compartment sink and other areas) | false | 1 | false | Fixed Equipment-Elevation or Sealing | |
| 4.4.63 | Ice is building up in the bottom of the reach-in cooler located in the front service area. | 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 strong. Sanitizer concentration in the warewash machine is too weak. | 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. Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of various reach-in coolers and freezers are unclean to sight and touch. The meat slicer is unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Surfaces are unclean around the soda dispenser nozzles and ice dispenser. | true | 5 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.83* | Utensils are not cleaned at a frequency necessary to preclude accumulation of soil. (Dirty equipment stored with clean) | true | 1 | false | Equipment Food-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 | Exterior surfaces of cooking equipment are dirty. Reach-in cooler gaskets are dirty. | false | 2 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.5.26** | Multiple hand sinks blocked with equipment/utensils. | true | 1 | false | Using a Handwashing Sink.** | |
| 4.6.24** | There is no soap at the hand sink. (Kitchen) | true | 1 | false | Handwashing Cleanser and Hand Sanitizers-Availability** | |
| 4.6.25** | There is no hand drying provision at the hand sink. (Front hand sink) | true | 1 | false | Hand Drying Provision** | |
| 4.6.3 | Ceiling tiles above soda dispenser and single-service items are not smooth or easily cleanable | false | 1 | false | Floors, Walls, and Ceilings-Cleanability | |
| 4.6.40 | Various walls are damaged. (Holes around inlets to mop sink faucet) | false | 1 | false | Repairing-Physical Facilities | |
| 4.6.41 | The floor is 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 | |
| 4.7.16* | Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. | true | 1 | false | Restriction and Storage* | |
| 4.7.3* | A chemical spray bottle is stored above a food preparation area. | true | 1 | false | Storage-Separation-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** | |
| 4.3.23* | Raw meat is stored above ready-to-eat foods in the reach-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. | |
| 4.3.33 | Wet wiping cloths are not stored in sanitizer solution. | false | 1 | false | Wiping Cloths - Use Limitation | |
| 4.3.59* | Sauce is being held at 63°F in the make table. Broth is being held at 60°F in a reach in cooler. Cut lettuce is being held at 67 °F in the make table. | 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.** | |
| 4.4.105 | Clean equipment is not covered or inverted to prevent contamination. | false | 1 | false | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage | |
| 4.4.37 | Cold holding unit lacks an ambient thermometer. | false | 1 | false | Temperature Measuring Devices | |
| 4.4.61 | Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. | false | 1 | false | Fixed Equipment-Spacing or Sealing | |
| 4.4.62 | Shelving is not installed at least 6 inches above the floor to facilitate cleaning. (Under 3 compartment sink) | false | 1 | false | Fixed Equipment-Elevation or Sealing | |
| 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 | |
| 4.4.80 | Single-use items are being re-used. | false | 1 | false | Single-Service and Single-Use Articles-Use Limitation | |
| 4.4.82* | Interior surfaces of a reach in cooler are unclean. The interior of the ice machine is unclean. | true | 2 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.85 | Exterior surfaces/handles of reach-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. | false | 2 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.5.30 | The 3-compartment sink faucet is leaking. The faucet on the mop sink is leaking. | false | 2 | false | System Maintained in Good Repair Non-critical | |
| 4.6.24** | There is no soap at the hand sink. (Both hand sinks) | true | 1 | false | Handwashing Cleanser and Hand Sanitizers-Availability** | |
| 4.6.25** | There is no hand drying provision at the hand sink. (Front) | true | 1 | false | Hand Drying Provision** | |
| 4.6.27 | Hand sink in the front area lack hand washing signage. | false | 1 | false | Handwashing Signage | |
| 4.6.41 | The floor is dirty in various areas. Floor sinks are dirty. | false | 2 | false | Cleaning-Frequency and Restrictions | |
| 4.6.43 | Ceiling air vents are dusty. | false | 1 | false | Cleaning Ventilation Systems-Nuisance and Discharge Prohibition | |
| 4.7.2** | 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 |
|---|---|---|---|---|---|---|
| 4.3.31 | In-use utensils are stored with handles in contact with food. | false | 1 | false | In-Use Utensils - Between-Use Storage. | |
| 4.3.56 | Potentially hazardous food is thawing in standing water. Potentially hazardous food is thawing at room temperature. | false | 2 | false | Thawing | |
| 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.** | |
| 4.3.61* | Person in charge was asked to discard milk that is being used past its best by date. | true | 1 | false | Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard.* | |
| 4.4.105 | Clean equipment is stored on the floor. | 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 | |
| 4.4.61 | The 3-compartment sink is not sealed to the adjacent wall. | false | 1 | false | Fixed Equipment-Spacing or Sealing | |
| 4.4.82* | The meat slicer is unclean to sight and touch. Interior surfaces of the ventilation hood are unclean. | true | 2 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.85 | Reach-in cooler gaskets are dirty. Bottom shelf of reach in cooler is unclean. | false | 2 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.4.98 | Soiled linen is stored on top of clean linen. | false | 1 | false | Storage of Soiled Linens | |
| 4.5.30 | The drain pipe is leaking beneath the 3-compartment sink. | false | 1 | false | System Maintained in Good Repair Non-critical | |
| 4.6.52 | Tools are being stored with cooking utensils & over baking equipment. | false | 1 | false | Storing Maintenance Tools |
018c6abb-5622-7783-a8c3-353e3a2d149e
— JSON