| Address | 4670 S HOLLADAY VILLAGE PLZ, HOLLADAY, UT 84117 |
| Type | Restaurants: plated |
| Last Rank | 50% |
| First Seen | Thu, 14 Dec 2023 02:12:12 -0700 |
| Last Seen | Tue, 17 Mar 2026 23:31:23 -0600 |
| Phone Number | (801) 676-9686 |
| 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 | |
| 4.3.37 | Raw meat is stored above other foods in the freezer. Food is being stored on the floor. | false | 2 | false | Food Storage. | |
| 4.3.59* | Sliced tomatoes are being held at 53°F in the make table. | true | 1 | false | Cold Holding* | |
| 4.3.68 (iii) | The establishment does not have written notification of the presence of major allergens. | false | 1 | false | Allergen Notification | |
| 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 | 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* | 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* | |
| 4.4.85 | Fan covers in the walk-in cooler are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.5.30 | The 3-compartment sink faucet is leaking. | false | 1 | false | System Maintained in Good Repair Non-critical | |
| 4.6.43 | Ceiling air vents are dusty. | false | 1 | false | Cleaning Ventilation Systems-Nuisance and Discharge Prohibition | |
| 4.6.45 | The mop is not hung to air dry. | false | 1 | false | Drying Mops |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.4.101 | Food equipment is not being air dried before being nested together. | false | 1 | false | Equipment and Utensils-Air-Drying Required | |
| 4.4.63 | Gaskets are damaged on a refrigerator unit. | false | 1 | false | Good Repair and Proper Adjustment | |
| 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* | |
| 4.4.85 | Fan covers in the walk-in cooler are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.5.30 | The 3-compartment sink faucet is leaking. The faucet is leaking on the hand sink. | false | 2 | false | System Maintained in Good Repair Non-critical | |
| 4.6.40 | Various floor surfaces are damaged. | false | 1 | false | Repairing-Physical Facilities | |
| 4.6.43 | Ceiling air vents are dusty. | false | 1 | false | Cleaning Ventilation Systems-Nuisance and Discharge Prohibition | |
| 4.6.45 | The mop is not hung to air dry. | false | 1 | false | Drying Mops |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.2.12* | An employee did not wash hands between clean and dirty tasks. An employee did not wash hands before putting on gloves. | true | 2 | false | When to Wash-Hands and Arms* | |
| 4.2.18** | Employees personal beverages are not separated from food preparation areas. Employees personal foods are not separated from food preparation areas. | true | 2 | false | Eating, Drinking, or Using Tobacco** | |
| 4.2.2** | The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. | true | 1 | false | Demonstration of Knowledge** | |
| 4.2.22 | The establishment does not have written procedures for employees to follow when responding to vomiting or diarrheal events. | false | 1 | false | Clean-up of Vomiting and Diarrheal Events | |
| 4.3.68 (iii) | The establishment does not have written notification of the presence of major allergens. | false | 1 | false | Allergen Notification | |
| 4.4.57** | There is no probe thermometer available with range of 0 - 220°F. | true | 1 | false | Food Temperature Measuring Devices** | |
| 4.4.59** | There is no sanitizer test kit available. | true | 1 | false | Sanitizing Solutions-Testing Devices** | |
| 4.4.63 | Handles are damaged on a reach in freezer. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.84 | The interior of the microwave is unclean. | false | 1 | false | Cooking and Baking Equipment | |
| 4.4.85 | Reach-in cooler handles and gaskets are dirty. | false | 1 | 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* | |
| 4.5.26** | A hand sink is blocked. | true | 1 | false | Using a Handwashing Sink.** | |
| 4.5.30 | The 3-compartment sink faucet is leaking. | false | 1 | false | System Maintained in Good Repair Non-critical | |
| 4.6.25** | There is no hand drying provision at the hand sink. | true | 1 | false | Hand Drying Provision** | |
| 4.6.27 | Restrooms lack hand washing signage. | false | 1 | false | Handwashing Signage | |
| 4.6.41 | Walls are dirty in various areas. | false | 1 | false | Cleaning-Frequency and Restrictions | |
| 4.6.43 | Ceiling air vents are dusty. | false | 1 | false | Cleaning Ventilation Systems-Nuisance and Discharge Prohibition |
| 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) | Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) | true | 1 | false | Food Safety Manager Certification | |
| 4.2.13** | An employee washed hands at the 3 compartment sink. | true | 1 | false | Where to Wash- Hands and Arms** | |
| 4.2.18** | Employees personal beverages are not separated from food preparation areas. | true | 1 | false | Eating, Drinking, or Using Tobacco** | |
| 4.3.33 | Wet wiping cloths are not stored in sanitizer solution. | false | 1 | false | Wiping Cloths - Use Limitation | |
| 4.4.101 | Food equipment is not being air dried before being nested together. | false | 1 | false | Equipment and Utensils-Air-Drying Required | |
| 4.4.57** | There is no probe thermometer available with range of 0 - 220°F. | true | 1 | false | Food Temperature Measuring Devices** | |
| 4.4.63 | Gaskets are damaged on a refrigerator unit. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.76* | Sanitizer concentration in the three compartment sink is too low. | true | 1 | false | Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness* | |
| 4.4.82* | The canopener is unclean to sight and touch. Shelves throughout the kitchen are unclean to sight and touch. | true | 2 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.85 | Reach-in freezer handles and gaskets are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.5.13 | A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. | false | 1 | false | Approved System and Cleanable Fixtures (Non-critical) | |
| 4.5.26** | Hand washing sink is being used for other purposes besides hand washing. | true | 1 | false | Using a Handwashing Sink.** | |
| 4.5.30 | The 3-compartment sink faucet is leaking. The faucet is leaking on the hand sink. | false | 2 | 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** | |
| 4.6.25** | There is no hand drying provision at the hand sink. | true | 1 | false | Hand Drying Provision** | |
| 4.6.31 | There is insufficient light intensity in the walk-in cooler. | false | 1 | false | Lighting-Intensity | |
| 4.6.43 | Ceiling air vents are dusty. | false | 1 | false | Cleaning Ventilation Systems-Nuisance and Discharge Prohibition |
| 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 | |
| 4.2.18** | Employees personal beverages are not separated from food preparation areas. | true | 1 | false | Eating, Drinking, or Using Tobacco** | |
| 4.3.33 | Wet wiping cloths are not stored in sanitizer solution. | false | 1 | false | Wiping Cloths - Use Limitation | |
| 4.3.59* | Milk is being held out of temperature control at 47°F on a counter. Raw beef is being held at 45F in the walk in cooler. | true | 2 | false | Cold Holding* | |
| 4.4.61 | The hand sink is not sealed to the adjacent wall. | false | 1 | false | Fixed Equipment-Spacing or Sealing | |
| 4.4.63 | Gaskets are damaged on a refrigerator unit. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.82* | The canopener is unclean to sight and touch. | true | 1 | 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 | |
| 4.6.40 | Various walls are damaged. | false | 1 | false | Repairing-Physical Facilities |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.33 | Wet wiping cloths are not stored in sanitizer solution. | false | 1 | false | Wiping Cloths - Use Limitation | |
| 4.4.82* | The canopener is unclean to sight and touch. | true | 1 | 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 | |
| 4.6.31 | Light intensity in the walk in cooler is less than 10 foot candles. | false | 1 | false | Lighting-Intensity | |
| 4.6.41 | Walls are dirty in various areas. | false | 1 | false | Cleaning-Frequency and Restrictions | |
| 4.6.43 | Ceiling air vents are dusty. | false | 1 | false | Cleaning Ventilation Systems-Nuisance and Discharge Prohibition |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.33 | Wet wiping cloths are not stored in sanitizer solution. | false | 1 | false | Wiping Cloths - Use Limitation | |
| 4.3.59* | Raw hamburger is being held out of temperature control at 50°F in a cold drawer | true | 1 | false | Cold Holding* | |
| 4.4.63 | Gaskets are damaged on the cold drawers under the stove. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.82* | The canopener is unclean to sight and touch. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.85 | Shelves in the walk-in cooler are dirty. Fan covers in the walk-in cooler are dirty. | false | 2 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.5.14** | Hand sink water temperature does not reach 100°F within 30 seconds. | true | 1 | true | Handwashing Sink - Installation.** | |
| 4.6.40 | Various floor surfaces are damaged. | false | 1 | false | Repairing-Physical Facilities | |
| 4.6.41 | The ceiling is dirty around the ceiling air vents. | false | 1 | 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. | 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 | |
| 4.4.106 | Food equipment is stored on the floor | false | 1 | false | Prohibitions-Storage of Clean Items | |
| 4.4.64 | Cutting boards are scratched and scored and no longer easily cleanable. | false | 1 | false | Cutting Surfaces | |
| 4.5.26** | The hand sink is blocked | true | 1 | false | Using a Handwashing Sink.** | |
| 4.6.24** | There is no soap at the hand sink. | true | 1 | false | Handwashing Cleanser and Hand Sanitizers-Availability** | |
| 4.6.41 | The ceiling is dirty in various areas. | false | 1 | false | Cleaning-Frequency and Restrictions | |
| 4.6.43 | Ceiling air vents are dusty | false | 1 | false | Cleaning Ventilation Systems-Nuisance and Discharge Prohibition | |
| 4.6.45 | The mop is not hung to air dry. | false | 1 | false | Drying Mops |
| 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** | |
| 4.3.24 | 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 mushrooms are being held at 125°F in the steam table. | true | 1 | false | Hot Holding.* | |
| 4.4.57** | There is no probe thermometer available with range of 0 - 220°F. | true | 1 | false | Food Temperature Measuring Devices** | |
| 4.4.63 | The can opener blade is not sharp enough to prevent creation of metal fragments. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.85 | Fan covers in the walk-in cooler are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.5.14** | Hand sink water temperature does not reach 100°F within 30 seconds. | true | 1 | false | Handwashing Sink - Installation.** | |
| 4.6.40 | Various floor surfaces are damaged. Various ceiling surfaces are damaged. | false | 2 | false | Repairing-Physical Facilities | |
| 4.6.41 | The ceiling is dirty Around the air vents | false | 1 | false | Cleaning-Frequency and Restrictions |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.69* | The menu lacks asterisks to denote animal foods that may be served undercooked. A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. | true | 1 | false | Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate pathogens - Consumer Advisory* | |
| 4.4.57** | There is no probe thermometer available with range of 0 - 220°F. | true | 1 | false | Food Temperature Measuring Devices** | |
| 4.4.61 | The hand sink is not sealed to the adjacent wall. | false | 1 | false | Fixed Equipment-Spacing or Sealing | |
| 4.4.82* | The canopener is 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 | |
| 4.6.40 | Various floor surfaces are damaged. | false | 1 | false | Repairing-Physical Facilities | |
| 4.6.43 | Ceiling air vents are dusty. | false | 1 | false | Cleaning Ventilation Systems-Nuisance and Discharge Prohibition | |
| 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 |
|---|---|---|---|---|---|---|
| 4.2.18** | Employees personal beverages are not separated from food preparation areas. | true | 1 | false | Eating, Drinking, or Using Tobacco** | |
| 4.4.101 | Food equipment is not being air dried before being nested together. | false | 1 | false | Equipment and Utensils-Air-Drying Required | |
| 4.4.63 | Baffolds are missing from the hood system. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.85 | Fan covers in the walk-in cooler are dirty. Shelves in the kitchen are dirty. | false | 2 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.6.40 | Various walls are damaged. (Small holes) | false | 1 | false | Repairing-Physical Facilities | |
| 4.6.41 | Walls are dirty in various areas. The ceiling is dirty in various areas. | false | 2 | false | Cleaning-Frequency and Restrictions | |
| 4.6.43 | Ceiling air vents are dusty. | false | 1 | false | Cleaning Ventilation Systems-Nuisance and Discharge Prohibition | |
| 4.6.45 | The mop is not hung to air dry. | false | 1 | false | Drying Mops |
| 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** | |
| 4.3.23* | Raw shell eggs are stored adjacent to ready-to-eat food (cheese) in a cooler drawer. | 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. (White powder substances) | 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. | false | 1 | false | In-Use Utensils - Between-Use Storage. | |
| 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 the walk in cooler. (onions) | false | 1 | false | Food Storage. | |
| 4.3.59* | Cooked potatoes are being held at 50°F on the roller rack. | true | 1 | false | Hot Holding.* | |
| 4.4.61 | The 3-compartment sink is not sealed to the adjacent wall. | false | 1 | false | Fixed Equipment-Spacing or Sealing | |
| 4.4.82* | The canopener blade is 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 | |
| 4.6.41 | The ceiling is dirty in various areas. Walls are dirty in various areas. | false | 2 | false | Cleaning-Frequency and Restrictions | |
| 4.6.43 | Ceiling air vents are dusty. | false | 1 | false | Cleaning Ventilation Systems-Nuisance and Discharge Prohibition | |
| 4.6.45 | The mop is not hung to air dry. | false | 1 | false | Drying Mops |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.59* | Swiss cheese measures 45 F while holding in cold drawer. | true | 1 | false | Cold Holding* | |
| 4.3.69* | Food of animal origin which may be undercooked to order is not disclosed in writing and is not asterisked to the written consumer advisory. | true | 1 | false | Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate pathogens - Consumer Advisory* | |
| 4.4.11 | Cardboard remnant is used to cover containers of ice cream in freezer. | false | 1 | false | Nonfood-Contact Surfaces | |
| 4.4.61 | Non-portable equipment (hand sink, ice cream freezer) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. | false | 2 | false | Fixed Equipment-Spacing or Sealing | |
| 4.4.82* | Can opener blade is not clean. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.5.30* | Hot water valve handle at hand sink faucet, does not open flow of hot water. | true | 1 | false | System Maintained in Good Repair* | |
| 4.6.41 | Areas of ceiling are dusty and not clean. | false | 1 | false | Cleaning-Frequency and Restrictions |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.41* | Cut limes and cut lemons for customer self service lack sneeze guard or equivalent protection. | 6 | true | 1 | false | Food Display.* |
| 4.3.59* | Cut leafy greens and cut tomatoes measure between 53 and 57 F at cold table on cook line. | 6 | true | 1 | false | Cold Holding* |
| 4.3.59* | Cooked mushrooms measure 119 while holding at steam table. | 6 | true | 1 | false | Hot Holding.* |
| 4.3.69* | Foods of animal origin which may be cooked to customer order are not disclosed/identified in writing and are not asterisked to a written consumer advisory | 6 | true | 1 | false | Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate pathogens - Consumer Advisory* |
| 4.4.61 | Non-portable equipment (hand sink) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. | 1 | false | 1 | false | Fixed Equipment-Spacing or Sealing |
| 4.4.63 | Can opener blade is not sharp enough to prevent creation of metal fragments | 1 | false | 1 | false | Good Repair and Proper Adjustment |
| 4.4.64 | Cutting boards are scored. | 1 | false | 1 | false | Cutting Surfaces |
| 4.4.82* | Cutting board is not clean.Can opener blade is not clean. Cutting board is not clean. | 6 | true | 2 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* |
| 4.6.33 | Employee clothing is stored in contact with non-food contact surfaces of single service food containers. | 1 | false | 1 | true | Dressing Areas and Lockers-Designation |
| 4.6.40 | Ledge around floor drain in cooking area ia not repaired to be smooth. | 1 | false | 1 | false | Repairing-Physical Facilities |
| 4.6.41 | Areas of ceiling are dusty. | 1 | false | 1 | false | Cleaning-Frequency and Restrictions |
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