| Address | 10160 E HIGHWAY 210 HWY, ALTA, UT 84092 |
| Type | Restaurants: plated |
| Last Rank | 35% |
| First Seen | Thu, 14 Dec 2023 00:28:13 -0700 |
| Last Seen | Tue, 17 Mar 2026 23:03:08 -0600 |
| Phone Number | (801) 742-2300 |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 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. | |
| 4.3.31 | Bowls are used for food scoops and are stored inside food containers. In-use utensils are stored with handles in contact with food. | false | 2 | false | In-Use Utensils - Between-Use Storage. | |
| 4.4.58 | There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. | false | 1 | false | Temperature Measuring Devices-Manual and Mechanical Warewashing | |
| 4.4.82* | Surfaces of the stand mixer above the bowl are dirty. The interior of the ice bin is dirty. Surfaces are unclean around the soda dispenser nozzles. | true | 3 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.85 | Fan covers in the walk-in freezer are dirty. Reach-in cooler gaskets are dirty. | false | 2 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.4.95* | The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. | true | 1 | false | Hot Water and Chemical* | |
| 4.5.16* | A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. | true | 1 | false | Backflow Prevention Device-Design Standard* | |
| 4.6.40 | Various floor surfaces are damaged. | false | 1 | false | Repairing-Physical Facilities |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 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. | |
| 4.4.82* | The interior of the ice bin is dirty. Shelves throughout the kitchen are unclean to sight and touch. | true | 2 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.6.41 | Walls are dirty in various areas. | false | 1 | false | Cleaning-Frequency and Restrictions | |
| 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 |
|---|---|---|---|---|---|---|
| 4.3.23* | Raw meat is stored above ready-to-eat foods in the walk-in cooler. | true | 1 | false | Packaged and Unpackaged Food - Separation, Packaging, Segregation* | |
| 4.3.31 | In-use utensils are stored with handles in contact with food. | false | 1 | false | In-Use Utensils - Between-Use Storage. | |
| 4.3.37 | A container of food is being stored on the floor in the walk in cooler. Food is being stored on the floor in the walk in freezer. | false | 2 | false | Food Storage. | |
| 4.3.59* | Raw eggs are being held out of temperature control at 61°F on a counter. Whipping cream is being held at 49°F in the reach in cooler. Milk is being held at 47°F in a reach in cooler. | true | 3 | false | Cold Holding* | |
| 4.3.59* | Cooked rice is being held at 90°F in the steam table. | true | 1 | false | Hot Holding.* | |
| 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 | |
| 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* | Shelves throughout the kitchen are unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. | true | 2 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.85 | Exterior surfaces of cooking equipment are dirty. Reach-in cooler gaskets are dirty. | false | 2 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.5.16* | A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. | true | 1 | false | Backflow Prevention Device-Design Standard* | |
| 4.6.24** | There is no soap at the hand sink in the bar. | true | 1 | false | Handwashing Cleanser and Hand Sanitizers-Availability** | |
| 4.6.40 | Various floor surfaces are damaged (bar area). | false | 1 | false | Repairing-Physical Facilities | |
| 4.7.19 | Employee cell phones are stored in a food contact surface. | false | 1 | false | Other Personal Care Items-Storage |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.23* | The french toast mix that has raw eggs is being stored above lemons and limes in the walkin. | 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. | |
| 4.3.37 | Food is being stored on the floor. | false | 1 | false | Food Storage. | |
| 4.4.101 | Food equipment is not being air dried before being nested together. | false | 1 | false | Equipment and Utensils-Air-Drying Required | |
| 4.4.49 | Pressurized cylinders are not secured. | false | 1 | false | Restraining Pressurized Containers | |
| 4.4.63 | Reachin freezer is in disrepair. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.64 | A cutting board is scored. | false | 1 | false | Cutting Surfaces | |
| 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 soda holdster is dirty. The can opener blade is dirty. | true | 2 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.84 | The interior of the microwave is unclean. | false | 1 | false | Cooking and Baking Equipment | |
| 4.4.85 | Fan covers in the walk-in cooler are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.6.40 | The wall by the handsink is damaged some tiles are missing. There are some tile missing along the cookline wall. | false | 2 | false | Repairing-Physical Facilities | |
| 4.6.41 | The ceiling in the walkin is dusty. The floor underneath cook line equipment is dirty. The wall is dirty. Floor sinks are dirty. | false | 4 | false | Cleaning-Frequency and Restrictions |
| 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 | |
| 4.3.37 | Food is being stored on the floor in dry storage area. | false | 1 | false | Food Storage. | |
| 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.** | |
| 4.3.61* | Any TCS foods that are not date marked or have been prepared under unapproved procedures must be discarded. | true | 1 | false | Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard.* | |
| 4.3.64** | The establishment is packaging potentially hazardous food using a reduced oxygen packaging method without a HACCP plan. | true | 1 | false | Reduced Oxygen Packaging - Critical 2 | |
| 4.4.63 | Baffolds missing on hood system. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.82* | Surfaces are unclean around the soda dispenser nozzles. Surfaces of the stand mixer above the bowl are dirty. | true | 2 | 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 | |
| 4.6.1 | Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (Above bar area) | false | 1 | false | Surface Characteristics-Indoor Areas | |
| 4.6.25** | There is not hand drying provisions at each hand sink. | true | 1 | false | Hand Drying Provision** | |
| 4.6.40 | Various floor surfaces are damaged. (Missing tiles and small holes) | false | 1 | false | Repairing-Physical Facilities | |
| 4.8.3 | The establishment is doing vacuum sealing and sous vide with no approved plan from the SLCoHD. | false | 1 | false | When a HACCP Plan is Required. |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.2.18** | Employee food is not separated in the walk-in freezer. | true | 1 | false | Eating, Drinking, or Using Tobacco** | |
| 4.3.13** | Severely dented cans are stored with useable food products. | true | 1 | false | Package Integrity - Specifications for Receiving.** | |
| 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 | |
| 4.4.49 | Pressurized cylinders are not secured. | false | 1 | false | Restraining Pressurized Containers | |
| 4.4.63 | Gaskets are damaged on a refrigerator unit. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.82* | The meat slicer is unclean to sight and touch. The canopener is unclean to sight and touch. The interior of the ice machine is unclean. | true | 3 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.85 | Reach-in cooler gaskets are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.6.1 | Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. | false | 2 | false | Surface Characteristics-Indoor Areas | |
| 4.6.40 | Various walls are damaged. (Tiles) | false | 1 | false | Repairing-Physical Facilities |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.23* | Poached shell eggs are stored above ready-to-eat food in a cooler. | true | 1 | true | Packaged and Unpackaged Food - Separation, Packaging, Segregation* | |
| 4.4.62 | Shelving is not installed at least 6 inches above the floor to facilitate cleaning. (Bar) | false | 1 | true | Fixed Equipment-Elevation or Sealing | |
| 4.4.63 | A ventilation hood filter is out of place. | false | 1 | false | Good Repair and Proper Adjustment | |
| 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* | |
| 4.4.84 | The interior of the microwave is unclean. | false | 1 | false | Cooking and Baking Equipment | |
| 4.4.85 | The ice machine lid is dirty. A shelf in the dessert area is dirty. Reach-in cooler handles are dirty. | false | 3 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.6.1 | Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (Bar) Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. | false | 2 | false | Surface Characteristics-Indoor Areas | |
| 4.6.40 | Areas of the floor are missing grout. | false | 1 | false | Repairing-Physical Facilities | |
| 4.6.41 | The ceiling is dirty above the soda area. | false | 1 | false | Cleaning-Frequency and Restrictions | |
| 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 |
|---|---|---|---|---|---|---|
| 4.3.31 | Bowls are used for food scoops and are stored inside food containers. | 1 | false | 1 | false | In-Use Utensils - Between-Use Storage. |
| 4.3.37 | Food in the storage room is not covered to prevent contamination. Food is being stored on the floor in the walk in freezer. | 1 | false | 2 | false | Food Storage. |
| 4.3.56 | The facility is not thawing packaged salmon according to manufacture/processing specifications. | 1 | false | 1 | false | Thawing |
| 4.3.59* | Raw shelled eggs are being held out of temperature control at 47°F on a counter ice bath. | 6 | true | 1 | false | Cold Holding* |
| 4.3.64** | The establishment is packaging potentially hazardous food using a reduced oxygen packaging method without a HACCP plan. | 3 | true | 1 | false | Reduced Oxygen Packaging - Critical 2 |
| 4.4.63 | Gaskets are damaged on a refrigerator (under flat grill) unit. A handle is in disrepair on a reach-in cooler. | 1 | false | 2 | false | Good Repair and Proper Adjustment |
| 4.4.82* | Interior surfaces of the ventilation hood are dusty. | 6 | 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. | 1 | false | 1 | false | Nonfood-Contact Surfaces-Cleaning |
| 4.4.95* | The plate temperature in the front dish machine is not reaching at least 160°F in the final rinse. | 6 | true | 1 | false | Hot Water and Chemical* |
| 4.6.1 | Various ceiling surfaces in the bar area are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces in the dry storage are not smooth, durable, easily cleanable and non-absorbent. | 1 | false | 2 | false | Surface Characteristics-Indoor Areas |
| 4.6.11 | Not all lights are shielded or shatterproof, under the bar. | 1 | false | 1 | false | Light Bulbs-Protective Shielding |
| 4.6.40 | Various floor surfaces are damaged. | 1 | false | 1 | false | Repairing-Physical Facilities |
| 4.6.41 | The ceiling is dirty in the walk-in cooler. | 1 | false | 1 | false | Cleaning-Frequency and Restrictions |
| 4.7.2** | A chemical powder is not labeled, a food scoop is used to dispense the product. | 6 | true | 1 | false | Working Containers-Common Name** |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.23* | Raw ground meat is stored above other raw meats with lower required cooking temperatures. | 6 | 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. | 1 | false | 1 | false | Food Storage Containers - Identified with Common Name of Food. |
| 4.3.37 | Food is being stored on the floor. | 1 | false | 1 | true | Food Storage. |
| 4.4.37 | Cold holding unit lacks an internal ambient thermometer. | 1 | false | 1 | false | Temperature Measuring Devices |
| 4.4.49 | Pressurized cylinders are not secured. | 1 | false | 1 | false | Restraining Pressurized Containers |
| 4.4.63 | A reach-in cooler handle is damaged. | 1 | false | 1 | false | Good Repair and Proper Adjustment |
| 4.4.64 | Cutting boards are scratched and scored and no longer easily cleanable. | 1 | false | 1 | false | Cutting Surfaces |
| 4.4.76* | There is no measurable sanitizer in the final rinse of the dish machine. | 6 | true | 1 | false | Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness* |
| 4.4.82* | Surfaces of the stand mixer above the bowl are dirty. Cutting boards are stored on a dirty surface. Interior surfaces of the ventilation hood are dusty. Surfaces are unclean around the soda dispenser nozzles. (bar area) | 6 | true | 4 | true | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* |
| 4.4.85 | Shelves in the kitchen are dirty. Reach-in cooler door tracks are dirty. Reach-in cooler gaskets are dirty. Containers holding clean equipment are dirty. | 1 | false | 4 | false | Nonfood-Contact Surfaces-Cleaning |
| 4.5.18* | There is no hand sink convenient and accessible to the bar area. | 6 | true | 1 | false | Handwashing Sinks-Numbers and Capacities* |
| 4.5.30 | A hand sink is in disrepair. | 1 | false | 1 | false | System Maintained in Good Repair Non-critical |
| 4.6.1 | Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (dry storage) Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (bar area) | 1 | false | 2 | false | Surface Characteristics-Indoor Areas |
| 4.6.37 | Employee clothing is stored with food products. | 1 | false | 1 | false | Employee Accomodations-Designated Areas |
| 4.6.40 | Areas of the floor are missing grout. | 1 | false | 1 | false | Repairing-Physical Facilities |
| 4.6.41 | Walls are dirty in various areas. | 1 | false | 1 | false | Cleaning-Frequency and Restrictions |
| 4.6.42 | Drain board sealant are moldy. | 1 | false | 1 | false | Cleaning Floors-Dustless Methods |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.23* | Raw meat is stored above ready-to-eat foods in the walk-in cooler. | 6 | true | 1 | false | Packaged and Unpackaged Food - Separation, Packaging, Segregation* |
| 4.3.59* | The beef tips were at 47° F in the cold drawer. The pasta was at 50 Fin the cold drawer. They were both discarded. | 6 | true | 1 | false | Cold Holding* |
| 4.4.64 | Cutting boards are scratched and scored and no longer easily cleanable. | 1 | false | 1 | false | Cutting Surfaces |
| 4.4.76* | There is no measurable sanitizer in the final rinse of the dish machine. | 6 | true | 1 | false | Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness* |
| 4.4.82* | There is grease dripping on exhaust line in the hood area. | 6 | 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. | 1 | false | 1 | false | Nonfood-Contact Surfaces-Cleaning |
| 4.6.1 | The wall in the back storage area us not smooth and easily cleanable it is rocked. | 1 | false | 1 | false | Surface Characteristics-Indoor Areas |
| 4.6.11 | Not all lights are shielded or shatterproof. | 1 | false | 1 | false | Light Bulbs-Protective Shielding |
| 4.6.41 | Floor sinks are dirty. | 1 | 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. | 3 | true | 1 | true | Eating, Drinking, or Using Tobacco** |
| 4.3.37 | A container of food is being stored on the floor in the walk in cooler. | 1 | false | 1 | true | Food Storage. |
| 4.4.61 | The hand sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. | 1 | false | 2 | false | Fixed Equipment-Spacing or Sealing |
| 4.6.24** | There is no soap at the hand sink. | 3 | true | 1 | false | Handwashing Cleanser and Hand Sanitizers-Availability** |
| 4.6.31 | Light intensity in the reach in cooler is less than 10 foot candles. | 1 | false | 1 | false | Lighting-Intensity |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.23* | A package of boiled eggs are Stored next to raw egg products. | 6 | 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. | 1 | 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. | 1 | false | 1 | false | In-Use Utensils - Between-Use Storage. |
| 4.3.37 | Fo•od in the walk-in cooler and freezer are not covered to prevent contamination. | 1 | false | 1 | false | Food Storage. |
| 4.3.56 | Meat is thawing at room temperature in the baking area in the kitchen. | 1 | false | 1 | true | Thawing |
| 4.4.64 | Cutting boards are scratched and scored and no longer easily cleanable. | 1 | false | 1 | false | Cutting Surfaces |
| 4.4.76* | There is no measurable sanitizer in the final rinse of the dish machine. | 6 | true | 1 | false | Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness* |
| 4.4.82* | Surfaces of the stand mixer above the bowl are dirty. The interior of the ice machine is unclean. The interior of the ice bin is dirty. | 6 | true | 3 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* |
| 4.4.85 | Fan covers in the walk-in cooler are dirty. | 1 | false | 1 | false | Nonfood-Contact Surfaces-Cleaning |
| 4.6.40 | Various floor surfaces are damaged. | 1 | false | 1 | false | Repairing-Physical Facilities |
| 4.7.3* | A sanitizer bucket is stored on a food preparation table. | 6 | true | 1 | false | Storage-Separation-Poisonous or Toxic Materials* |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.37 | Food is being stored on the floor. | 1 | false | 1 | false | Food Storage. |
| 4.3.57* | Potentially hazardous food was not cooled to 41°F within a total of 6 hours. | 6 | true | 1 | true | Cooling* |
| 4.4.105 | dean equipment is stored in dirty bins. | 1 | false | 1 | true | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage |
| 4.4.64 | Cutting boards are scratched and scored and no longer easily cleanable. | 1 | false | 1 | false | Cutting Surfaces |
| 4.4.82* | The soda gun nozzle is dirty. The soda gun holster has mold growing in it. The interior of the ice machine is unclean. | 6 | true | 3 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* |
| 4.5.15* | There is no air gap at the dump sink. | 6 | true | 1 | false | Backflow Prevention-Air Gap* |
| 4.6.1 | Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. | 1 | false | 1 | false | Surface Characteristics-Indoor Areas |
| 4.6.11 | Not all lights are shielded or shatterproof. | 1 | false | 1 | false | Light Bulbs-Protective Shielding |
| 4.6.41 | The floor sink beneath the dump sink is dirty. | 1 | false | 1 | false | Cleaning-Frequency and Restrictions |
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