| Address | 1259 S REDWOOD RD, SALT LAKE CITY, UT 84104 |
| Type | Mobiles: Mobile Food Units (Trucks) |
| Last Rank | 75% |
| First Seen | Thu, 14 Dec 2023 00:19:20 -0700 |
| Last Seen | Tue, 17 Mar 2026 22:08:26 -0600 |
| Phone Number | (801) 949-4257 |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.5.30 | The drain pipe is leaking beneath the 3-compartment sink. | false | 1 | false | System Maintained in Good Repair Non-critical | |
| 4.6.24** | There is no soap at the hand sink. | true | 1 | false | Handwashing Cleanser and Hand Sanitizers-Availability** | |
| 4.6.31 | There is insufficient light intensity in the mobile. | false | 1 | false | Lighting-Intensity |
| 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 | |
| 4.3.23* | A raw meat package is stored in contact with cooked meat in a chest cooler. | true | 1 | false | Packaged and Unpackaged Food - Separation, Packaging, Segregation* | |
| 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. | |
| 4.3.33 | Wet wiping cloths are not stored in sanitizer solution. | false | 1 | false | Wiping Cloths - Use Limitation | |
| 4.3.59* | Cooked meat is being held at 45°F in a chest cooler. | 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.** | |
| 4.4.59** | There is no sanitizer test kit available. | true | 1 | false | Sanitizing Solutions-Testing Devices** | |
| 4.4.76* | Sanitizer concentration in the wiping cloth container is too strong. | true | 1 | false | Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness* | |
| 4.6.15 | Not all windows have screens. | false | 1 | false | Outer Openings-Protected |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.1.4 (i) | Expired 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 | |
| 4.6.27 | Hand sinks in the kitchen lack hand washing signage. | false | 1 | true | Handwashing Signage | |
| 4.7.2** | A chemical spray bottle is not labeled with the common name. | true | 1 | true | Working Containers-Common Name** |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.4.49 | Pressurized cylinders are not secured. | false | 1 | false | Restraining Pressurized Containers | |
| 4.4.51** | Unable to verify refrigeration on unit. | true | 1 | false | Cooling, Heating, and Holding Capacities** | |
| 4.4.61 | The ceiling wall junction is not sealed to the adjacent wall in various places. The point of sale table is not sealed to the adjacent wall. | false | 2 | false | Fixed Equipment-Spacing or Sealing | |
| 4.5.8** | There is no hot water available in the facility. | true | 1 | false | Capacity-Water Quantity** | |
| 4.6.24** | There is no soap at the hand sink. | true | 1 | false | Handwashing Cleanser and Hand Sanitizers-Availability** |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.1.2 | The health department permit is not posted in public view. | false | 1 | false | Responsibilities of the Permit Holder | |
| 4.3.59* | Cut tomatoes are being held at 52°F in a reach in cooler. | true | 1 | false | Cold Holding* | |
| 4.4.105 | Clean single service items are not covered or inverted to prevent contamination. | false | 1 | false | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage | |
| 4.4.61 | Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. | false | 1 | false | Fixed Equipment-Spacing or Sealing | |
| 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* | |
| 4.4.85 | Door handle is made from cloth and is unclean. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.6.15 | Mobile is not fitted with screens. | false | 1 | false | Outer Openings-Protected | |
| 4.6.41 | The floor is dirty beneath cooking equipment. | false | 1 | false | Cleaning-Frequency and Restrictions | |
| 4.6.47 | Waste water tank is dirty with mold growth. | false | 1 | false | Cleaning of Plumbing Fixtures |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.4.61 | The hoods is not sealed to the adjacent surface. The three compartment sink is not sealed to the adjacent surface. | false | 2 | false | Fixed Equipment-Spacing or Sealing | |
| 4.5.30* | The wastewater tank is leaking. | true | 1 | false | System Maintained in Good Repair* | |
| 4.5.45 | The waste water tank is not at least 15% larger than the fresh water tank. | false | 1 | false | Sewage Holding Tank, Mobile-Capacity and Drainage. | |
| 4.9.5** | The freshwater tank is not 30 gallons. | false | 1 | false | Water Supply Tank-Size** |
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