| Address | 1510 S 1500 E, SALT LAKE CITY, UT 84105 |
| Type | Restaurants: plated |
| Last Rank | 59% |
| First Seen | Thu, 14 Dec 2023 16:55:05 -0700 |
| Last Seen | Tue, 1 Jul 2025 21:46:37 -0600 |
| Phone Number | (801) 574-6262 |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 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 | |
| 4.3.59* | Gazpacho soup is being held at 45°F in a reach in cooler. | true | 1 | false | Cold Holding* | |
| 4.4.107 | Utensils are not stored to protect lip surfaces. | false | 1 | false | Kitchenware and Tableware | |
| 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) | |
| 4.5.26** | A hand sink is used as a dump sink. | true | 1 | false | Using a Handwashing Sink.** |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.24 | Food containers are not labeled with the common name of the food. Liquid squeeze bottle. | 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. Soup marked day 2. | true | 1 | false | Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.** | |
| 4.4.64 | Cutting boards are scratched and scored and no longer easily cleanable. | false | 1 | false | Cutting Surfaces |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.4.63 | Gaskets are damaged on a refrigerator unit in front area. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.64 | Cutting boards are scratched and scored and no longer easily cleanable on back make table. | false | 1 | false | Cutting Surfaces | |
| 4.4.76* | There is no measurable sanitizer in the wiping cloth container. Sanitizer concentration in the warewash machine is too weak three compartment sink. | true | 1 | false | Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness* | |
| 4.5.30 | Mop sink faucet is leaking. | false | 1 | false | System Maintained in Good Repair Non-critical | |
| 4.6.45 | The mop is not hung to air dry. | false | 1 | false | Drying Mops |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.31 | In use 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 | |
| 4.4.64 | Cutting boards are scratched and scored and no longer easily cleanable. | false | 1 | false | Cutting Surfaces | |
| 4.4.82 | Ventilation hood filters are dusty. | false | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning (Non-Critical) | |
| 4.4.82* | The interior of the ice bin is dirty. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.6.41 | The ceiling is dirty in various areas. (around ceiling air vents) | false | 1 | false | Cleaning-Frequency and Restrictions |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.59* | Half and half is being held at 49°F in the insulated container in the self service area. Various potentially hazardous (TCS) foods are being held at 46°F in the make table. Various potentially hazardous foods are being held at 54°F in a reach in cooler. (food moved to another cooler) | true | 3 | true | Cold Holding* | |
| 4.4.105 | Clean equipment is not covered or inverted to prevent contamination. (small plates in front service area) | false | 1 | false | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage | |
| 4.4.107 | Utensils are not stored to protect lip surfaces. | false | 1 | false | Kitchenware and Tableware | |
| 4.4.61 | The 3-compartment sink is not sealed to the adjacent 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. (make table measured at 46 deg. Fahrenheit reach-in cooler measured at 54 deg. Fahrenheit) | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.64 | A cutting board is scored. (make table) | false | 1 | false | Cutting Surfaces | |
| 4.4.82 | Ventilation hood filters are dirty. | false | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning (Non-Critical) | |
| 4.4.82* | The interior of the ice machine is unclean. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.5.13 | A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (chemical dispenser via y-splitter) | false | 1 | false | Approved System and Cleanable Fixtures (Non-critical) | |
| 4.5.26** | Drink products are being dumped into the service area handwashing sink. | true | 1 | false | Using a Handwashing Sink.** |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 0.2 | Culinary Shadow | false | 1 | false | Culinary Shadow | |
| 4.4.107 | Utensils are not stored to protect lip surfaces. | false | 1 | false | Kitchenware and Tableware | |
| 4.4.11 | Wax paper is being used as shelf liner. (where coffee cups are stored) | false | 1 | false | Nonfood-Contact Surfaces | |
| 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* | |
| 4.5.13 | A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (y-splitter connecting to chemical dispenser) | false | 1 | false | Approved System and Cleanable Fixtures (Non-critical) | |
| 4.5.26** | The back handwashing sink is blocked by the laundry basket. | true | 1 | false | Using a Handwashing Sink.** | |
| 4.6.31 | Light intensity at food preparation surfaces is less than 50 foot candles. (under ventilation hood) | false | 1 | false | Lighting-Intensity | |
| 4.6.41 | The ceiling is dirty in various areas. (by vent in kitchen area) | false | 1 | false | Cleaning-Frequency and Restrictions | |
| 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 |
|---|---|---|---|---|---|---|
| 4.3.62* | Potentially hazardous food (quiche) is not marked or otherwise identified to indicate the time when the food was removed from temperature control. Written procedures for using time as a public health control are not available. | true | 1 | false | Time as a Public Health Control.* | |
| 4.4.59** | There is no sanitizer test kit available. (Quat and Chlorine) | true | 2 | false | Sanitizing Solutions-Testing Devices** |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.2.12* | An employee did not wash hands between clean and dirty tasks. | 6 | true | 1 | false | When to Wash-Hands and Arms* |
| 4.3.24 | Food containers are not labeled with the common name of the food. | 1 | false | 1 | false | Food Storage Containers - Identified with Common Name of Food. |
| 4.3.33 | Wet wiping cloths are not stored in sanitizer solution. | 1 | false | 1 | false | Wiping Cloths - Use Limitation |
| 4.4.82* | The interior of the ice machine is unclean. | 6 | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* |
| 4.5.26** | |Hand sink blocked | 3 | true | 1 | false | Using a Handwashing Sink.** |
| 4.6.41 | Floor sinks are dirty. | 1 | false | 1 | false | Cleaning-Frequency and Restrictions |
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