Details for EIKO CAFE TWO

Address 1234 S REDWOOD RD, SALT LAKE CITY, UT 84104
Type Restaurants: plated
Last Rank 2%
First Seen Sat, 10 Feb 2024 04:34:58 -0700
Last Seen Fri, 31 Oct 2025 23:44:08 -0600
Phone Number (801) 906-0701

Inspections

Code Observed Violations Points Critical Occurrences COS PHR
4.3.31 The rice scoop is stored with the handle in contact with rice. 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 A container of drinks is being stored on the floor in the beverage prep area. A container of food (mushrooms) are being stored on the floor under the drain pipe for the 3 compartment sink. false 2 false Food Storage.
4.3.38 Mushrooms are stored under the unshielded drain pipe for the 3 compartment sink. false 1 false Food Storage - Prohibited Areas.
4.3.59* Raw fish is being held out of temperature control at 61 °F on a counter. Raw bean sprouts are being held out of temperature control at 60 °F on a shelf. true 2 false Cold Holding*
4.3.59* Rice is being held out of temperature control at 64 °F on a counter. Cooked chicken is being held out of temperature control at 54 °F on a counter. Cooked meat and shrimp in bowls for take out are being held out of temperature control at 64 °F on a counter. true 3 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.**
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.59** There is no sanitizer test kit available. true 1 false Sanitizing Solutions-Testing Devices**
4.4.61 The 3-compartment sink is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.62 Wood shelf in the front preparation area and beneath the hand sink is not elevated 6 inches to facilitate cleaning. Wood shelving in the beverage prep area is not elevated 6 inches to facilitate cleaning. Shelving is not installed at least 6 inches above the floor to facilitate cleaning in the kitchen. false 3 false Fixed Equipment-Elevation or Sealing
4.4.63 Wood shelf above the 3 compartment sink is damaged; no longer smooth, easily cleanable, and non-absorbent. The lid is broken on the chest style reach freezer. 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*
4.4.80 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 for chicken prep and marination are unclean in the front preparation area. The interior of the ice machine is unclean. Shelves and prep tables throughout the kitchen are unclean to sight and touch. The underside of the shelf above the 3 compartment sink is unclean. Interior surfaces of the ventilation hood are unclean. true 5 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 The tops of the reach in freezer is dirty. Light fixtures are dirty at the hood. 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 faucet is leaking on the hand sink. The 3-compartment sink faucet is leaking. false 2 false System Maintained in Good Repair Non-critical
4.6.1 The wall in the beverage prep area is not finished with a washable paint (exposed sheetrock and drywall mud). The ceiling tile above the 2-door fridges is not durable for a commercial kitchen. false 2 false Surface Characteristics-Indoor Areas
4.6.25** There is no hand drying provision at the hand sink in the front preparation area. true 1 true Hand Drying Provision**
4.6.31 There is insufficient light intensity in the beverage prep area. There is insufficient light intensity above the cookline. false 2 false Lighting-Intensity
4.6.40 Coving is loose and peeling beneath the hand sink in the kitchen. Various floor tiles are damaged. A ceiling tile above the 2-door fridges is dirty. false 3 false Repairing-Physical Facilities
4.6.41 The floor is dirty under the shelves in the beverage prep area. The floor is dirty beneath kitchen equipment. Floor sinks are dirty. The floor sink beneath the 3-compartment sink is dirty. The wall is dirty behind the 3 compartment sink. The floor is dirty beneath cooking equipment. false 6 false Cleaning-Frequency and Restrictions
4.6.43 Ceiling air vents are dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.6.47 The mop sink is not maintained in a clean condition. false 1 false Cleaning of Plumbing Fixtures
4.7.19 Employee phone is stored on a shelf for equipment. false 1 false Other Personal Care Items-Storage
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
4.3.59* Shrimp is being held at 67°F in a reach in cooler. true 1 false Cold Holding*
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 Exterior surfaces of equipment are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.6.41 The floor is dirty in various areas. false 1 false Cleaning-Frequency and Restrictions
4.6.5 Not all floor/wall junctures are coved and sealed. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed

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**
4.3.31 Bowls are used for food scoops and are stored inside food containers. false 1 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 deep containers. true 1 false Cooling Methods.**
4.3.59* Chicken is being held at 71°F in the make table. Sprouts is being held at 57°F in the make table. true 2 false Cold Holding*
4.4.1* Drill mixer is not smooth, durable, or easily cleanable. Whetstone base is made of raw wood that is not smooth, durable, or easily cleanable. true 2 false Characteristics - Multi-use*
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.82* Interior surfaces of a reach in cooler are unclean. 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 handles are dirty. Exterior surfaces of food containers are dirty. Exterior surfaces of cooking equipment are dirty. There is an accumulation of food debris under the grill. false 4 false Nonfood-Contact Surfaces-Cleaning
4.6.41 Floor sinks are dirty. false 1 false Cleaning-Frequency and Restrictions
4.6.45 The mop is not hung to air dry. false 1 false Drying Mops
4.6.5 Not all floor/wall junctures are coved and sealed. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed
R392-510UICAA Employees smoking within 25 feet of back door entrance. false 1 false Utah Indoor Clean Air Act

Code Observed Violations Points Critical Occurrences COS PHR
4.2.2** The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and control of cross contamination. true 1 false Demonstration of Knowledge**
4.3.31 The ice scoop is stored with the handle in contact with culinary ice. Bowls are used for food scoops and are stored inside food containers. false 2 false In-Use Utensils - Between-Use Storage.
4.3.37 Food is being stored on the floor. false 1 false Food Storage.
4.3.59* Beef is being held at 50°F in a reach in cooler. true 1 false Cold Holding*
4.3.62* Potentially hazardous food 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.*
4.4.11 Cabinetry is not smooth, easily cleanable and non-absorbent. false 1 false Nonfood-Contact Surfaces
4.4.13 Hardware store mixer is being used in establishment kitchen. false 1 false Equipment and Utensils - Design and Construction
4.4.62 Shelving is not installed at least 6 inches above the floor to facilitate cleaning. false 1 false Fixed Equipment-Elevation or Sealing
4.4.63 Gaskets are damaged on a refrigerator unit. 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*
4.4.80 Single use cardboard box is being used to hold deep fried chicken. false 1 false Single-Service and Single-Use Articles-Use Limitation
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*

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