Details for POST OFFICE PLACE

Address 16 W MARKET ST, SALT LAKE CITY, UT 84101
Type Beverage Service: Bars/Lounges
Last Rank 32%
First Seen Wed, 13 Dec 2023 03:05:19 -0700
Last Seen Tue, 17 Mar 2026 23:13:37 -0600
Phone Number (801) 652-4606

Inspections

Code Observed Violations Points Critical Occurrences COS PHR
4.6.1 There is an unsealed gap at the top of the interior bar wall where FRP ends. false 1 false Surface Characteristics-Indoor Areas
4.6.40 There is an unsealed gap at the bottom of the wall in the bar area. false 1 false Repairing-Physical Facilities
4.6.50** There is a live cockroach in the bar on food equipment. true 1 false Controlling Pests**

Code Observed Violations Points Critical Occurrences COS PHR
4.2.12* Employee did not wash hands after touching bare human body parts other than hands and arms. true 1 false When to Wash-Hands and Arms*
4.3.21* Employees are handling ready to eat foods with bare hands. true 1 false Preventing Contamination from Hands*
4.3.31 Bowls are used for food scoops and are stored inside food containers. The ice scoop is stored with the handle in contact with culinary ice. false 2 false In-Use Utensils - Between-Use Storage.
4.3.32 Linens in contact with cooked rice. false 1 false Linens and Napkins - Use Limitation
4.4.107 Utensils are not stored to protect lip surfaces. false 1 false Kitchenware and Tableware
4.4.72** Wash solution temperature in the chemical sanitizing dish machine does not reach at least 120°F. true 1 false Mechanical Warewashing Equipment-Wash Solution Temperature**
4.4.76* Sanitizer concentration in the warewash machine is too weak. 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. (Bar area) true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.5.30 The faucet is leaking on the hand sink. false 1 false System Maintained in Good Repair Non-critical
4.6.27 Hand sinks in the kitchen lack hand washing signage. false 1 false Handwashing Signage
4.6.41 The floor is dirty beneath cooking equipment. false 1 false Cleaning-Frequency and Restrictions

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**
4.3.56 Tuna is not being removed from packaging prior to thawing per manufacturer recommendation. false 1 false Thawing
4.3.61* Date marked items are being held past the seven day discard window. true 1 false Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard.*
4.5.12* Plumbing items are being repaired with plastic cups. true 1 false Approved-Plumbing Materials*
4.6.25** There is no hand drying provision at the hand sink. true 1 false Hand Drying Provision**
4.6.40 Various floor surfaces are damaged. (Bar) false 1 false Repairing-Physical Facilities
4.6.41 The floor is dirty beneath equipment. false 1 false Cleaning-Frequency and Restrictions

Code Observed Violations Points Critical Occurrences COS PHR
4.1.3 Could not verify food handler cards. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) false 1 false Food Handler Training
4.3.23* Raw shelled eggs are being stored above ready to eat foods in the reach in refrigerator. true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.56 Fish is being thawed in reduced oxygen packaging. false 1 false Thawing
4.6.25** There is no hand drying provision at the bar hand sink. true 1 false Hand Drying Provision**

Code Observed Violations Points Critical Occurrences COS PHR
4.4.105 Food equipment and utensils are stored within splash range of the hand sink. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.6.40 The sealing and on the floor behind the bar is worn. false 1 false Repairing-Physical Facilities
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
4.3.64* Meats are being vacuum sealed without a HACCP plan. true 1 false Reduced Oxygen Packaging - Critical 1
4.5.26** The hand sink is being used as a hand sink. true 1 false Using a Handwashing Sink.**
4.6.1 floor surfaces in in the bar are not smooth, durable, easily cleanable and non-absorbent. false 1 false Surface Characteristics-Indoor Areas

Code Observed Violations Points Critical Occurrences COS PHR
4.2.4** The person in charge is not ensuring the foods prepared on site with vacuum sealing processes are prepared with an approved HACCP form. true 1 false Person in Charge- Duties**
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.
4.3.25* Pasteurized eggs are not provided for drinks prepared at the bar that incorporate raw egg. true 1 false Pasteurized Eggs - Substitute for Raw Shell Eggs for Certain Recipes*
4.3.64* Raw chicken and beef portions are being stored under refrigeration and in the freezer unlabeled and undated. true 1 false Reduced Oxygen Packaging - Critical 1
4.4.82* The interior of the ice machine is unclean. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.8.3 Raw meats are being vacuum sealed on site without an approved HACCP plan. false 1 false When a HACCP Plan is Required.

Code Observed Violations Points Critical Occurrences COS PHR

018c62a3-51b1-7cc7-833b-dc753e272c45

 —  JSON