| Address | 185 E 12300 S, DRAPER, UT 84020 |
| Type | Restaurants: non-plated |
| Last Rank | 49% |
| First Seen | Thu, 14 Dec 2023 00:26:14 -0700 |
| Last Seen | Tue, 17 Mar 2026 23:01:38 -0600 |
| Phone Number | (801) 916-6522 |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.4.63 | Gaskets are damaged on various refrigerator units. The condenser unit is leaking in a reach-in cooler. | false | 2 | false | Good Repair and Proper Adjustment | |
| 4.4.82* | Shelves in the walk-in cooler 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 | |
| 4.5.30 | The faucet is leaking on the food preparation sink. | false | 1 | false | System Maintained in Good Repair Non-critical | |
| 4.5.30* | The hand sink is not functioning in the back. | true | 1 | false | System Maintained in Good Repair* | |
| 4.6.40 | Areas of the floor are missing grout. | false | 1 | false | Repairing-Physical Facilities |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.5.30* | The hand sink is not functioning. (Far left side) | true | 1 | false | System Maintained in Good Repair* | |
| 4.6.15 | An exterior door is not tight fitting. | false | 1 | false | Outer Openings-Protected |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.2.18** | Employees personal beverages are not separated from food preparation areas. | true | 1 | true | Eating, Drinking, or Using Tobacco** | |
| 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. | |
| 4.3.60** | Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. Crab salad. | true | 1 | false | Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.** | |
| 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 | |
| 4.4.82* | Surfaces are unclean around the soda dispenser nozzles. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.5.30 | The faucet is leaking on the hand sink. The faucet is leaking on the food preparation sink. | false | 2 | false | System Maintained in Good Repair Non-critical | |
| 4.6.37 | Employee personal items are not separated from food preparation areas. Phone. | false | 1 | true | Employee Accomodations-Designated Areas | |
| 4.6.40 | Various walls are damaged. | 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 |
|---|---|---|---|---|---|---|
| 4.1.4 (ii) | The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) | false | 1 | false | Food Safety Manager Registration | |
| 4.3.31 | In-use utensils are stored with handles in contact with food. | false | 1 | false | In-Use Utensils - Between-Use Storage. | |
| 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 | |
| 4.5.14** | Hand sink water temperature in bathroom does not reach 100°F within 30 seconds. | true | 1 | false | Handwashing Sink - Installation.** | |
| 4.5.26** | Hand sink not easily accessible | true | 1 | false | Using a Handwashing Sink.** |
| 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 | |
| 4.3.31 | Utensils are stored in standing water. Bowls are used for food scoops and are stored inside food containers. | false | 2 | false | In-Use Utensils - Between-Use Storage. | |
| 4.3.37 | A container of food is being stored on the floor in the walk in freezer. | false | 1 | false | Food Storage. | |
| 4.5.14** | Hand sink water temperature does not reach 100°F within 30 seconds. | true | 1 | false | Handwashing Sink - Installation | |
| 4.6.24** | There is no soap at the hand sink. | true | 1 | true | Handwashing Cleanser and Hand Sanitizers-Availability** | |
| 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 | 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 | |
| 4.3.31 | Rice scoops are stored in standing water. Bowls are used for food scoops and are stored inside food containers. | false | 2 | false | In-Use Utensils - Between-Use Storage. | |
| 4.3.58** | Potentially hazardous food is being cooled in covered containers. | true | 1 | false | Cooling Methods.** | |
| 4.3.59* | Cooked rice is being held out of temperature control at 80°F on a counter. | true | 1 | false | Hot Holding.* | |
| 4.4.105 | Single service items and equipment are stored in the splash zone of a hand sink. | false | 1 | false | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage | |
| 4.4.76* | Sanitizer concentration in wiping cloth container(s) is too low. | true | 1 | false | Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness* | |
| 4.5.30 | The 3-compartment sink faucet is leaking. | false | 1 | false | System Maintained in Good Repair Non-critical | |
| 4.6.24** | There is not soap at each hand sink used by employees. | true | 1 | false | Handwashing Cleanser and Hand Sanitizers-Availability** | |
| 4.6.4 | Utility lines connected to the three compartment sink are not installed above the floor to facilitate cleaning. | false | 1 | false | Floors, Walls, and Ceilings-Utility Lines | |
| 4.6.41 | Floor sinks are dirty. | 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** | |
| 4.3.31 | Rice scoops are stored in standing water. | false | 1 | false | In-Use Utensils - Between-Use Storage. | |
| 4.4.11 | Wires are held with duct tape near the hand sink. | false | 1 | false | Nonfood-Contact Surfaces | |
| 4.6.1 | Various wall surfaces are not smooth, easily cleanable, durable, non absorbent. | false | 1 | false | Surface Characteristics-Indoor Areas | |
| 4.6.25** | There is no hand drying provision at the hand sink. | true | 1 | false | Hand Drying Provision** |
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