| Address | 594 W 4500 S, MURRAY, UT 84123 |
| Type | Public Lodging: continental breakfast |
| Last Rank | 91% |
| First Seen | Thu, 14 Dec 2023 00:23:00 -0700 |
| Last Seen | Tue, 17 Mar 2026 21:15:37 -0600 |
| Phone Number | (801) 265-9600 |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.4.105 | Clean equipment is not covered or inverted to prevent contamination. | false | 1 | false | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage | |
| 4.4.13 | Domestic style freezers are not durable for commercial use. | false | 1 | false | Equipment and Utensils - Design and Construction |
| 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** | |
| 4.7.19 | Personal items are stored in a food prep area. | false | 1 | false | Other Personal Care Items-Storage |
| 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 | |
| 4.3.33 | Wet wiping cloths are not stored in sanitizer solution. | false | 1 | false | Wiping Cloths - Use Limitation | |
| 4.3.59* | Cooked eggs are being held at 52°F in a reach in cooler. | true | 1 | false | Cold Holding* | |
| 4.4.11 | Cardboard is being used as shelf liner (under microwave). | false | 1 | false | Nonfood-Contact Surfaces | |
| 4.4.63 | A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. | false | 1 | false | Good Repair and Proper Adjustment |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.37 | A container of food is being stored on the floor. (Oranges) | false | 1 | false | Food Storage. | |
| 4.4.59** | There is no sanitizer test kit available for quaternary ammonium sanitizer. | true | 1 | false | Sanitizing Solutions-Testing Devices** | |
| 4.6.5 | Coving is damaged near 3-compartment sink. | false | 1 | false | Floor and Wall Junctures-Coved and Enclosed or Sealed | |
| 4.7.13* | Raid is stored in the kitchen area. | true | 1 | false | Restricted Use Pesticides-Criteria* |
| 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 | |
| 4.3.59* | Hard boiled eggs are being held out of temperature control at 61°F on a counter. | 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. (Milk and sausage.) | true | 1 | false | Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.** | |
| 4.4.57** | There is no probe thermometer available with range of 0 - 220°F. | true | 1 | false | Food Temperature Measuring Devices** | |
| 4.4.82 | The bottom shelf of the reach in cooler is unclean to sight and touch. | false | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning (Non-Critical) | |
| 4.4.84 | The interior of both microwaves is unclean. | false | 1 | false | Cooking and Baking Equipment | |
| 4.6.41 | The floor sink and drain beneath the 3-compartment sink is dirty. | false | 1 | false | Cleaning-Frequency and Restrictions |
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