Details for ASTRO BURGERS

Address 10452 S REDWOOD RD, SOUTH JORDAN, UT 84095
Type Restaurants: non-plated
Last Rank 43%
First Seen Mon, 7 Apr 2025 22:00:34 -0600
Last Seen Tue, 1 Jul 2025 21:49:11 -0600
Phone Number (801) 344-6579

Inspections

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
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 false Wiping Cloths - Use Limitation
4.3.37 Food in the walk-in cooler is not covered to prevent contamination. (Sliced tomatoes) false 1 true Food Storage.
4.3.59* Shredded cheese is being held at 50°F in the make table drawer. 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
4.4.11 Manufacturer lining is not removed from shelves in walk-in freezer. false 1 false Nonfood-Contact Surfaces
4.4.63 The condenser unit in the walk-in freezer is leaking and creating ice build up. false 1 false Good Repair and Proper Adjustment
4.4.64 A cutting board is scored. false 1 false Cutting Surfaces
4.4.76* Sanitizer concentration in wiping cloth container(s) is too strong. true 1 true Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.82* Shelves throughout the kitchen are 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
4.6.40 There is a large hole in the wall behind the ice maker and wall damage in various areas. false 1 false Repairing-Physical Facilities
4.6.41 The ceiling is 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
4.3.13** Severely dented cans are stored with useable food products. true 1 false Package Integrity - Specifications for Receiving.**
4.3.31 In-use utensil is stored with handle in contact with rice in cooler drawer beneath French fries. 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* Chicken kabobs are being held at 50°F in a reach in cooler beneath the grill. Prepared salads are being held at 46°F in a reach in beverage cooler that is not intended for the display of potentially hazardous foods. Cooked mushrooms are being held at 80°F in a reach in cooler beneath the make table. Diced ham is being held at 46°F in the refrigerated drawers beneath the gyro station. true 4 false Cold Holding*
4.3.59* Cooked mushrooms are being held out of temperature control at 72°F on a counter next to the grill. true 1 false Hot Holding.*
4.3.68 (iii) The establishment does not have written notification of the presence of major allergens. false 1 false Allergen Notification
4.4.49 Pressurized cylinder is not secured. false 1 false Restraining Pressurized Containers
4.4.63 Wood shelves are damaged; no longer smooth, easily cleanable, and non-abosrbent. The ventilation hood filters are gapped. false 2 false Good Repair and Proper Adjustment
4.4.85 Fan covers in the walk-in cooler and freezer are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.30 The 3-compartment sink faucet is leaking. A faucet on the service line is leaking. false 2 false System Maintained in Good Repair Non-critical
4.6.40 Various walls are damaged. false 1 false Repairing-Physical Facilities

Code Observed Violations Points Critical Occurrences COS PHR
4.3.13** Severely dented can is stored with useable food products. true 1 false Package Integrity - Specifications for Receiving.**
4.3.24 Food containers are not labeled with the common name of the food. (Bottle with clear liquid, container with white powder) false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.31 In-use utensils are stored with handles in contact with food. false 1 false In-Use Utensils - Between-Use Storage.
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 false Wiping Cloths - Use Limitation
4.3.59* Cut tomatoes are being held at 48°F in the make table. Cooked rice is being held out of temperature control at 55°F on a shelf. Cut tomatoes are being held at 53°F in the make table. (On ice) true 3 false Cold Holding*
4.3.59* Cooked mushrooms are being held out of temperature control at 104°F on a counter. Gyro meat is being held out of temperature control at 88°F on a spitz. true 2 false Hot 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 Single service items are stored on the floor. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 Cardboard is being used as shelf liner. A cart shelf is lined with a blue plastic film. false 2 false Nonfood-Contact Surfaces
4.4.61 The spray sink is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 Wood shelves are damaged; no longer smooth, easily cleanable, and non-abosrbent. A ventilation hood filter is missing. The condenser unit in a reach-in freezer is leaking and creating ice build up. false 3 false Good Repair and Proper Adjustment
4.4.85 There is an accumulation of food debris in the drip pan beneath the grill. false 1 false Nonfood-Contact Surfaces-Cleaning
4.6.40 Various walls are damaged. false 1 false Repairing-Physical Facilities
4.6.41 The floor is dirty beneath the ice machine and other various equipment. 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
4.1.3 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
4.2.18** Employees personal beverages are stored in food preparation areas and above establishment food in a reach in cooler. true 1 false Eating, Drinking, or Using Tobacco**
4.3.24 Food containers are not labeled with the common name of the food. (Bottle with clear liquid near the fryers) false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.31 In-use utensil is stored with handles in contact with food in a food container in reach in cooler. 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
4.3.58** Chicken kabobs are being cooled in stacked and covered containers in a reach in cooler. Cooked mushrooms are being cooled in a covered container in a reach in cooler. true 2 false Cooling Methods.**
4.3.59* Cut tomatoes are being held at 47°F in a reach in cooler. true 1 false Cold Holding*
4.4.11 Various areas of cabinetry are damaged and are not smooth, easily cleanable and non-absorbent. Plastic wrap is being used as shelf liner in a reach in cooler. false 2 false Nonfood-Contact Surfaces
4.4.61 The spray sink is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 A ventilation hood filter is missing. Interior surfaces of a shelving unit is damaged. (center of front service area) false 2 false Good Repair and Proper Adjustment
4.4.82* Shelves throughout the kitchen are unclean to sight and touch. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Reach-in cooler handles are dirty. There is an accumulation of food debris under the grill. false 2 false Nonfood-Contact Surfaces-Cleaning
4.5.67 Dumpster lid is left open. false 1 false Covering Receptacles.
4.6.40 Various walls are damaged. Various floor junctures are damaged. false 2 false Repairing-Physical Facilities
4.6.41 The floor is dirty in various areas. false 1 false Cleaning-Frequency and Restrictions

Code Observed Violations Points Critical Occurrences COS PHR
4.1.3 There is no verification 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
4.3.24 Food containers are not labeled with the common name of the food. (Bin with white powder and bottle with clear liquid at the grill) false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.37 Food is being stored on the floor. false 1 false Food Storage.
4.3.59* Cut tomatoes are being held at 49°F in the make table. (Gyro station) Cut tomatoes are being held at 48°F in the make table. (Burger station) true 2 false Cold Holding*
4.3.59* Gyro meat is being held at 69°F on the vertical broiler. 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.**
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.61 The spray sink is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 Surfaces inside a shelving unit are damaged. A ventilation hood filter is missing. false 2 false Good Repair and Proper Adjustment
4.4.82* The canopener is unclean to sight and touch. Food contact surfaces inside of a food bin are unclean. The interior of the ice machine is unclean. Interior surfaces of the ventilation hood and the fire suppression system is heavily soiled with accumulations of grease. true 4 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Various shelves are dirty. There is an accumulation of food debris under the grill. false 2 false Nonfood-Contact Surfaces-Cleaning
4.5.67 Dumpster lid is left open. false 1 false Covering Receptacles.
4.6.24** There is no soap at the hand sink in the front service area. true 1 false Handwashing Cleanser and Hand Sanitizers-Availability**
4.6.25** There is no hand drying provision at the hand sink in the front service area. true 1 false Hand Drying Provision**
4.6.27 Restrooms lack hand washing signage. Hand sink in the service area lacks hand washing signage. false 2 false Handwashing Signage
4.6.40 Various walls are damaged. false 1 false Repairing-Physical Facilities
4.6.41 The floor is dirty in the walk-in freezer. Floor sinks are dirty. Walls are dirty in the dish area. 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
4.6.45 The mop is not hung to air dry. false 1 false Drying Mops
4.6.5 Tile floor junctures are damaged near the back hand sink and in mop closet. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed
4.7.19 An employees coat is using a can shelving system to hang a coat. false 1 false Other Personal Care Items-Storage

Code Observed Violations Points Critical Occurrences COS PHR
4.4.61 The hand sink is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 A ventilation hood filter is missing. false 1 false Good Repair and Proper Adjustment
4.4.82* The meat slicer is unclean to sight and touch. true 1 true Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.6.40 Various walls are damaged. Various floor tiles are cracked or damaged. false 2 false Repairing-Physical Facilities
4.6.43 Ceiling air vents are dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.6.5 Various floor junctures are damaged or gapped from the wall. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed

Code Observed Violations Points Critical Occurrences COS PHR
4.3.58** Potentially hazardous food is being cooled at room temperature (shelled boiled eggs in water). true 1 false Cooling Methods.**
4.3.59* Peeled boiled eggs are being held out of temperature control at 74°F on a counter. Chocolate milk is being held at 48°F in a reach in beverage cooler. true 2 false Cold Holding*
4.3.59* Gyro meat is being held at 68°F on a vertical broiler (pilot light is out) . Two containers with cooked chicken skewers are being held out of temperature control at 90°F on a shelf. true 2 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.**
4.4.105 Single service items are stored on the floor. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.49 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**
4.4.63 The ice machine is damaged and repaired with unapproved materials (duct tape). A ventilation hood filter is missing. false 2 false Good Repair and Proper Adjustment
4.4.76* Sanitizer concentration in wiping cloth container(s) is too strong. 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. The meat slicer is unclean to sight and touch. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Fan covers in the walk-in cooler and walk-in freezer are dirty. Exterior surfaces of food containers, shelving, and equipment are dirty. Shelves in the walk in cooler are dirty. false 3 false Nonfood-Contact Surfaces-Cleaning
4.5.59 The dumpster lid is missing. false 1 false Outside Receptacles-Refuse, Recyclables and Returnables
4.6.40 Various walls are damaged. false 1 false Repairing-Physical Facilities
4.6.41 The floor is dirty in the walk-in freezer. The floor is dirty in various areas. Floor sinks are dirty. Walls are dirty in various areas (especially in dish area). The ceiling is dirty in various areas. false 5 false Cleaning-Frequency and Restrictions
4.6.5 A tile floor juncture is damaged (next to hand sink by ice machine, near mop sink). false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed
R392-510UICAA The entrance lacks "No Smoking" signage. false 1 false Utah Indoor Clean Air Act

Code Observed Violations Points Critical Occurrences COS PHR
0.4 Cleaning education was provided to PIC and sent via email. false 1 false Cleaning Education Provided
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
4.3.59* Sliced tomatoes are being held at 48°F in the make table. Raw hamburger patties are being held at 45°F in a reach in cooler under the grill. true 2 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
4.4.11 Cabinetry is not smooth, easily cleanable and non-absorbent. false 1 false Nonfood-Contact Surfaces
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**
4.4.76* 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*
4.4.82* The interior of the ice machine is unclean. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Shelves in the walk-in cooler are dirty. Fan covers in the walk-in cooler are dirty. false 2 false Nonfood-Contact Surfaces-Cleaning
4.5.30 The faucet is leaking on the hand sink and the hot water was turned off. false 1 false System Maintained in Good Repair Non-critical
4.6.40 Various walls are damaged. false 1 false Repairing-Physical Facilities
4.6.41 The floor sink beneath the 3-compartment sink is dirty. The floor is dirty in the walk-in freezer. 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
4.3.31 In-use utensils are stored with handles in contact with food. (Rice) false 1 false In-Use Utensils - Between-Use Storage.
4.3.59* Raw beef is being held at 47°F in a reach in cooler under the grill. Deli meat and cooked rice is being held at 50°F in a reach in cooler under the grill. 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.**
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.63 The condenser unit in the walk-in freezer is leaking and creating ice build up. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (Cooler under grill line and cooler under fryer) false 2 false Good Repair and Proper Adjustment
4.4.82* The interior of the ice machine is unclean. The canopener is unclean to sight and touch. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.6.27 Hand sinks in the kitchen lack hand washing signage. false 1 false Handwashing Signage
4.6.41 Walls are dirty in various areas. Floor sinks are dirty. The floor is dirty beneath cooking equipment. The floor is dirty in the walk-in cooler. false 4 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 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
4.4.105 Clean equipment is not covered or inverted to prevent contamination. (Ice jugs) 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 The condenser unit in the walk-in freezer is leaking and creating ice build up. Wood shelves are damaged; no longer smooth, easily cleanable, and non-abosrbent. false 2 false Good Repair and Proper Adjustment
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 Floor sink and surrounding floor is dirty under 3-compartment sink. The floor is dirty in various areas and under shelving in dry storage. 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
4.3.24 Food containers are not labeled with the common name of the food. (Clear liquids) 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* Cut tomatoes and cut deli meat is being held at 49°F in the make/reach-in table. true 1 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.**
4.4.11 Non-food contact surfaces of equipment are made of unsealed wood. false 1 false Nonfood-Contact Surfaces
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.63 A reach-in cooler/make table is not maintained to hold potentially hazardous food at or below 41°F. Ice machine is damaged; no longer smooth, easily cleanable, and non-abosrbent. 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
4.4.82* The interior of the ice machine is unclean. The canopener blade is unclean to sight and touch. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Fan covers in the walk-in cooler and freezer are dirty. false 2 false Nonfood-Contact Surfaces-Cleaning
4.5.30 The faucet is leaking on the hand sink. false 1 false System Maintained in Good Repair Non-critical
4.6.41 The ceiling is dirty in various areas. The floor sink beneath the 3-compartment sink is 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

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