| Address | 243 W 400 S, SALT LAKE CITY, UT 84101 |
| Type | Restaurants: non-plated |
| Last Rank | 26% |
| First Seen | Thu, 26 Sep 2024 03:26:10 -0600 |
| Last Seen | Thu, 22 May 2025 21:56:56 -0600 |
| Phone Number | (801) 918-1039 |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.31 | Single service items are used for food scoops and are stored inside food containers. (Large brown bin with blue plastic liner). | false | 1 | false | In-Use Utensils - Between-Use Storage. | |
| 4.3.37 | A container of food is being stored on the floor (onion bags, drinks, rice). Food is being stored on the floor in the walk in cooler. Food is being stored on the floor in the walk in freezer. | false | 3 | false | Food Storage. | |
| 4.3.59* | Salsa is being held out of temperature control at 72°F on a counter. | true | 1 | false | Cold Holding* | |
| 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 | Boxes of single service items are 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 | |
| 4.4.53 | Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (Dirty dishes are stored on the floor) | false | 1 | false | Drainboards | |
| 4.4.63 | The freezer door is not sealing and is creating ice build up. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.82* | The meat slicer is unclean to sight and touch. | 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. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.4.94* | Dishes are not being sanitized after cleaning. | true | 1 | false | Before Use After Cleaning* | |
| 4.5.15* | A spray hose hangs below the flood rim of the 3 compartment sink. | true | 1 | false | Backflow Prevention-Air Gap* | |
| 4.5.30 | The 3-compartment 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 |
|---|---|---|---|---|---|---|
| 4.1.3 | 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 | |
| 4.2.13** | An employee washed hands at the 3 compartment sink. | true | 1 | false | Where to Wash- Hands and Arms** | |
| 4.3.58** | Potentially hazardous food is being cooled in deep containers. | true | 1 | false | Cooling Methods.** | |
| 4.5.30* | Hot water on the handwashing sink does not function properly. | true | 1 | false | System Maintained in Good Repair* | |
| 4.5.69 | The dumpster area is not being maintained clean. | false | 1 | false | Maintaining Refuse Areas and Enclosures | |
| 4.6.24** | There is no soap at the hand sink. | true | 1 | false | Handwashing Cleanser and Hand Sanitizers-Availability** | |
| 4.6.25** | There is no hand drying provision at the hand sink. | true | 1 | false | Hand Drying Provision** |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.2.13** | An employee washed hands at the 3 compartment sink. | true | 1 | false | Where to Wash- Hands and Arms** | |
| 4.3.1* | Approved sourcing for tamales in ziplock and black to go bags could not be verified. Cannot be served until invoices are provided. | true | 1 | false | Safe, Unadulturated, and Honestly Presented* | |
| 4.3.31 | Utensils are stored in standing water. Scoop near steam table. | false | 1 | false | In-Use Utensils - Between-Use Storage. | |
| 4.3.57* | Potentially hazardous food was not cooled to 41°F within a total of 6 hours. Beans, pozole. | true | 1 | false | Cooling* | |
| 4.3.58** | Potentially hazardous food is being cooled in deep containers. | true | 1 | false | Cooling Methods.** | |
| 4.3.59* | Cooked beans and pozole are being held at 62F in the walk in refrigerator. | true | 1 | false | Cold Holding* | |
| 4.4.1* | Food is being stored in non-food grade containers. Black bags (cooked rice, tamales). | true | 1 | false | Characteristics - Multi-use* | |
| 4.4.49 | Pressurized cylinders are not secured. | false | 1 | false | Restraining Pressurized Containers | |
| 4.5.26** | A sanitizer bucket is being stored in the front handwashing sink. | true | 1 | false | Using a Handwashing Sink.** | |
| 4.6.53 | Nonfunctional equipment is stored in the kitchen. Items that are unnecessary to the operation of the food establishment are stored on the premises. | false | 2 | false | Maintaining Premises-Unnecessary Items and Litter |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.2.18** | Employees personal beverages are not separated from food preparation areas. Employee personal food items are being stored near public food items in the walk in freezer. | true | 2 | false | Eating, Drinking, or Using Tobacco** | |
| 4.3.1* | Approved source for tamales in ziplock bags could not be verify. | true | 1 | false | Safe, Unadulturated, and Honestly Presented* | |
| 4.3.24 | Food containers are not labeled with the common name of the food. Powders above meat slicer. | false | 1 | false | Food Storage Containers - Identified with Common Name of Food. | |
| 4.3.52* | Potentially hazardous food (tamales) is not being reheated to at least 165°F before being placed in a hot holding unit. | true | 1 | false | Reheating for Hot Holding.* | |
| 4.3.57* | Potentially hazardous food was not cooled to 41°F within a total of 6 hours. Cooked beans, cooked asada and pastor. | true | 1 | false | Cooling* | |
| 4.3.58** | Potentially hazardous food is being cooled in covered containers. Potentially hazardous food is being cooled in deep containers. | true | 2 | false | Cooling Methods.** | |
| 4.3.59* | Cooked tamales are being held at 57F-110F in the front steam table. | true | 1 | 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.** | |
| 4.4.1* | Food is being stored in non-food grade containers. Walk in freezer ‘Thank you bags’. | true | 1 | false | Characteristics - Multi-use* | |
| 4.4.49 | Pressurized cylinders are not secured. | false | 1 | false | Restraining Pressurized Containers | |
| 4.5.30 | The handle is damaged on the handwashing sink near the make table. | false | 1 | false | System Maintained in Good Repair Non-critical | |
| 4.6.43 | A floor fan is dirty and dusty. | false | 1 | false | Cleaning Ventilation Systems-Nuisance and Discharge Prohibition | |
| 4.6.53 | Nonfunctional equipment is stored in the kitchen. Items that are unnecessary to the operation of the food establishment are stored on the premises. | false | 2 | false | Maintaining Premises-Unnecessary Items and Litter | |
| 4.7.19 | Employee personal items such as phones and keys are stored in food preparation areas. | false | 1 | false | Other Personal Care Items-Storage |
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