Details for TRES HOMBRES

Address 3298 S HIGHLAND DR, MILLCREEK TS, UT 84106
Type Restaurants: plated
Last Rank 46%
First Seen Thu, 14 Dec 2023 02:13:11 -0700
Last Seen Tue, 17 Mar 2026 23:33:32 -0600
Phone Number (801) 466-0054

Inspections

Code Observed Violations Points Critical Occurrences COS PHR
4.2.18** Employees personal foods are not separated from food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
4.3.37 Ice bins in the server area and the bar are not consistently covered. false 1 false Food Storage.
4.3.58** Potentially hazardous food is being cooled in deep covered containers. true 1 false Cooling Methods.**
4.4.101 Food equipment is not being air dried before being nested together. false 1 false Equipment and Utensils-Air-Drying Required
4.4.105 Clean equipment is not covered or inverted to prevent contamination. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.82* Shelves in the walk-in cooler are unclean. The interior of the ice machine is unclean. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Fan covers in the walk-in cooler and reach-in coolers are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.30 The mop sink and two compartment sink faucet are leaking. false 1 false System Maintained in Good Repair Non-critical
4.6.15 An exterior door is not tight fitting. false 1 false Outer Openings-Protected
4.6.40 Various floor surfaces are damaged. Various ceiling surfaces are damaged. false 2 false Repairing-Physical Facilities
4.6.41 The floor is dirty beneath cooking equipment. Walls are dirty in various areas. false 2 false Cleaning-Frequency and Restrictions
4.6.5 Not all floor/wall junctures are coved and sealed. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed
4.6.51 Rodent droppings are visible under equipment. false 1 false Removing Dead or Trapped Birds, Insects, Rodents and Other Pests

Code Observed Violations Points Critical Occurrences COS PHR
4.3.59* Raw meats are being held at 48°F in the drawers under the grill. true 1 false Cold Holding*
4.4.101 Food equipment is not being air dried before being nested together. false 1 false Equipment and Utensils-Air-Drying Required
4.4.105 Clean equipment is not covered or inverted to prevent contamination. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.61 The spray sink counter is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.82* Interior surfaces of the ventilation hood are unclean. The interior of the ice machine and ice bin at the bar are unclean. Surfaces are unclean around the dispenser nozzles and holster at the bar. true 3 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Shelves are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.30 The 2-compartment sink faucet is leaking. false 1 false System Maintained in Good Repair Non-critical
4.6.15 There is a gap at the bottom of the exterior door. false 1 false Outer Openings-Protected
4.6.37 Employee personal items on prep/food storage areas. false 1 false Employee Accomodations-Designated Areas
4.6.41 Walls are dirty in various areas. The floor is dirty beneath cabinets ant the bar equipment. false 1 false Cleaning-Frequency and Restrictions
4.6.51 There are mouse droppings in storage room. false 1 false Removing Dead or Trapped Birds, Insects, Rodents and Other Pests

Code Observed Violations Points Critical Occurrences COS PHR
4.3.24 Food containers are not labeled with the common name of the food. White powders. false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.37 Culinary ice is not covered to prevent contamination. false 1 false Food Storage.
4.3.58** Potentially hazardous food is being cooled in covered containers. true 1 false Cooling Methods.**
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 strong. 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. In bar area. 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. Reach-in cooler gaskets are dirty. false 2 false Nonfood-Contact Surfaces-Cleaning
4.5.14** Hand sink water temperature does not reach 85°F within 30 seconds. At the bar. true 1 false Handwashing Sink - Installation
4.5.26** A hand sink is being used as a dump sink. true 1 false Using a Handwashing Sink.**
4.5.30 The mop sink faucet is leaking. false 1 false System Maintained in Good Repair Non-critical
4.6.15 An exterior door is not tight fitting. Red door, back kitchen door. false 1 false Outer Openings-Protected
4.6.31 Light intensity at food preparation surfaces is less than 50 foot candles. Over make tables. false 1 false Lighting-Intensity

Code Observed Violations Points Critical Occurrences COS PHR
4.3.37 Ice bins holding culinary ice are not covered to prevent contamination. Server station and bar area. false 2 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
4.4.61 The hand sink is not sealed to the adjacent wall. In bar area. The 3-compartment sink is not sealed to the adjacent wall. In bar area. false 2 false Fixed Equipment-Spacing or Sealing
4.4.63 Gaskets are damaged on a reach in unit. false 1 false Good Repair and Proper Adjustment
4.4.76* Sanitizer concentration in wiping cloth container(s) is too strong. There is no measurable sanitizer in the final rinse of the dish machine. true 2 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.82* Surfaces are unclean around the soda dispenser nozzles. Bar area. true 1 true Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Fan covers in the walk-in cooler are dirty. Reach-in cooler gaskets are dirty. Gas pipe lines above grill are dirty. false 3 false Nonfood-Contact Surfaces-Cleaning
4.6.15 There is a gap at the bottom of the exterior door. false 1 false Outer Openings-Protected

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
4.3.59* Chopped tomatoes are being held at 60°F in the make table. 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.**
4.4.101 Food equipment is not being air dried before being nested together. false 1 false Equipment and Utensils-Air-Drying Required
4.4.37 Cold holding unit lacks an ambient thermometer. Reach in unit. false 1 false Temperature Measuring Devices
4.4.51** The make table is unable to hold potentially hazardous food at or below 41°F. true 1 false Cooling, Heating, and Holding Capacities**
4.4.61 The ware wash machine is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 Metal shelving is dirty and rusted. (Drying rack). Gaskets are damaged on a reach in unit. false 2 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* Surfaces are unclean around the soda dispenser nozzles. In kitchen and bar area. true 2 true Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.6.1 Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. false 1 false Surface Characteristics-Indoor Areas
4.6.15 There is a gap at the bottom of the exterior door. false 1 false Outer Openings-Protected
4.6.27 Restrooms lack hand washing signage. false 1 true Handwashing Signage
4.6.40 Metal grid support on the ceiling is rusted. false 1 false Repairing-Physical Facilities
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
4.3.31 In-use utensils are stored with handles in contact with food. false 1 false In-Use Utensils - Between-Use Storage.
4.3.59* Sauces are being held at 48°F in the walk in cooler. true 1 false Cold Holding*
4.4.11 Tape used to repair pipe under bar. false 1 false Nonfood-Contact Surfaces
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. false 1 true Cutting Surfaces
4.4.82* Surfaces are unclean around the soda dispenser nozzle in the bar. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The interior of the ice machine is unclean. true 3 true Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
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
4.4.11 Tape used under sink to repair pipe. false 1 false Nonfood-Contact Surfaces
4.4.63 Drain under bar needs to be repainted. false 1 false Good Repair and Proper Adjustment
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. false 1 false Cutting Surfaces
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*
4.4.82* The interior of the ice machine is unclean. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Suppression system over grill is dirty. Exterior of equipment is dirty. false 2 false Nonfood-Contact Surfaces-Cleaning
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
4.4.63 Gaskets are damaged on a refrigerator unit. A surface in the ice machine is damaged. false 2 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 wiping cloth container. 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. The interior of the ice bin is dirty. The interior of the ice machine is unclean. Surfaces are unclean around the soda dispenser nozzles. true 4 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Shelves in the walk-in cooler are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.6.1 Various floor surfaces are no longer smooth, durable, easily cleanable and non-absorbent. (Throughout kitchen and walk-in cooler) false 1 false Surface Characteristics-Indoor Areas
4.6.24** Hand sanitizer is stored away from the hand washing sink. true 1 true Handwashing Cleanser and Hand Sanitizers-Availability**
4.6.25** There is no hand drying provision at the hand sink, in the bar. true 1 true Hand Drying Provision**
4.6.40 Various floor surfaces are damaged. Various walls are damaged. false 2 false Repairing-Physical Facilities
4.6.43 Ceiling air vents are dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.6.53 Nonfunctional equipment is stored in the kitchen. (Refrigerator) false 1 false Maintaining Premises-Unnecessary Items and Litter
4.7.13* Exterior use pesticide is stored in the establishment. true 1 false Restricted Use Pesticides-Criteria*

Code Observed Violations Points Critical Occurrences COS PHR
4.2.18** Employees uncovered personal beverages are not separated from food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
4.3.1* Moldy food is being stored with whole usable vegetables. true 1 false Safe, Unadulturated, and Honestly Presented*
4.3.31 In-use utensils are stored with handles in contact with food. false 1 false In-Use Utensils - Between-Use Storage.
4.4.101 Food equipment is not being air dried before being nested together. false 1 false Equipment and Utensils-Air-Drying Required
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
4.4.63 Fan covers are missing in the walk-in. false 1 false Good Repair and Proper Adjustment
4.4.82* The interior of the ice machine is unclean. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Reach-in cooler gaskets are dirty. Shelves in the walk-in cooler are dirty. Shelves in the kitchen are dirty. false 3 false Nonfood-Contact Surfaces-Cleaning
4.5.26** Back hand sink is blocked with a bucket. true 1 true Using a Handwashing Sink.**
4.5.30 The faucet is leaking on the mop sink. false 1 false System Maintained in Good Repair Non-critical
4.6.1 Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (Bar area) false 1 false Surface Characteristics-Indoor Areas
4.6.15 An exterior door is not tight fitting. (Back door) false 1 false Outer Openings-Protected
4.6.40 Various floor surfaces are damaged. false 1 false Repairing-Physical Facilities
4.6.41 The ceiling is dirty in various areas. The floor is dirty in various areas. (Bar area) 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
4.6.50** There are live cockroaches in the establishment. (Bathroom) true 1 false Controlling Pests**
4.7.13* Raid is being used in the kitchen. true 1 false Restricted Use Pesticides-Criteria*

Code Observed Violations Points Critical Occurrences COS PHR
4.2.18** Employees uncovered 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. (Oil and clear liquids) false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.37 A container of food is being stored on the floor. (Corn starch) 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.**
4.4.105 Clean equipment is not covered or inverted to prevent contamination. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.63 Gaskets are damaged on a refrigerator unit. Metal shelves are damaged; no longer smooth, easily cleanable, and non-abosrbent. false 2 false Good Repair and Proper Adjustment
4.4.76* Sanitizer concentration in wiping cloth container(s) is too strong. true 1 true Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.80 Single-use items are being re-used. (Pedialyte bottle) false 1 false Single-Service and Single-Use Articles-Use Limitation
4.4.85 Personal fan covers in the kitchen are dirty. Shelves in the walk-in cooler are dirty. Fan covers in the walk-in cooler are dirty. Exterior surfaces of storage equipment are dirty. false 4 false Nonfood-Contact Surfaces-Cleaning
4.6.40 Various floor surfaces are damaged. (Floors are not smooth and easily cleanable) false 1 false Repairing-Physical Facilities
4.6.41 Floor sinks are dirty. false 1 false Cleaning-Frequency and Restrictions
4.6.51 Dead cockroaches have not been removed from the premises. false 1 false Removing Dead or Trapped Birds, Insects, Rodents and Other Pests
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
0.3 Other Shadow (Trevor from Summit County) false 1 false Other Shadow
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.) 6 true 1 false Food Safety Manager Certification
4.3.13** Severely dented cans are stored with useable food products. 3 true 1 false Package Integrity - Specifications for Receiving.**
4.3.59* Cooked shrimp is being held at 45°F in a reach in cooler. 6 true 1 false Cold Holding*
4.4.101 Food equipment is not being air dried before being nested together. 1 false 1 false Equipment and Utensils-Air-Drying Required
4.4.61 The hand sink is not sealed to the adjacent wall. (bathroom) The 3-compartment sink is not sealed to the adjacent wall. (In the bar area) 1 false 2 false Fixed Equipment-Spacing or Sealing
4.4.63 Metal shelves are damaged; no longer smooth, easily cleanable, and non-abosrbent. 1 false 1 false Good Repair and Proper Adjustment
4.4.82* The interior of the ice machine is unclean. The interior of the ice bin is dirty. 6 true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Non-food contact surfaces of various equipment are dirty. (shelves) Fan covers in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. Shelves in the walk-in cooler are dirty. 1 false 4 false Nonfood-Contact Surfaces-Cleaning
4.6.15 There is a gap at the bottom of the exterior door. 1 false 1 false Outer Openings-Protected
4.6.25** There is no hand drying provision at the hand sink. 3 true 1 false Hand Drying Provision**
4.6.27 Hand sinks in the kitchen lack hand washing signage. 1 false 1 false Handwashing Signage
4.6.40 Various floor surfaces are damaged. (esecially in dish area) Various walls are damaged. (small holes) 1 false 2 false Repairing-Physical Facilities
4.6.41 The ceiling is dirty in various areas. Walls are dirty in various areas. (behind equipment) The floor is dirty beneath cooking equipment. 1 false 3 false Cleaning-Frequency and Restrictions
4.6.43 Ceiling air vents are dusty. 1 false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition

Code Observed Violations Points Critical Occurrences COS PHR
4.1.4 (i) Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) 6 true 1 false Food Safety Manager Certification
4.4.61 Non-portable equipment (handsink) 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 Wire shelving shows signs of corrosion and does not appear smooth. . 1 false 1 false Good Repair and Proper Adjustment
4.4.82* Can opener blade is not clean. Underside of lid above ice at ice machine is not clean. 6 true 2 true Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Wire shelving is not clean. 1 false 1 false Nonfood-Contact Surfaces-Cleaning
4.6.1 Areas of ceiling above beverage prep area create ledges that are not smooth and easily cleanable. 1 false 1 false Surface Characteristics-Indoor Areas
4.6.11 Light bulbs above prep area are not all shielded and do not appear shatter resistant. 1 false 1 false Light Bulbs-Protective Shielding
4.6.40 Areas of floor have deep joints and are not repaired to be smooth and non-absorbent. Areas of wall below hand sink in warewash area are not repaired to be smooth and non-absorbent. 1 false 2 false Repairing-Physical Facilities
4.6.41 Areas of ceiling are not clean. Areas of wall in dish wash area are not clean. 1 false 2 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 false Eating, Drinking, or Using Tobacco**
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 knives are stored in an unclean location between pieces of equipment. Utensils are stored in standing water. 1 false 2 false In-Use Utensils - Between-Use 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. 3 true 1 false Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.**
4.4.101 Food equipment is not being air dried before being nested together. 1 false 1 false Equipment and Utensils-Air-Drying Required
4.4.105 Clean equipment is not covered or inverted to prevent contamination. 1 false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 carpet on dollie holding reach in is not smooth, easily cleanable and non-absorbent. 1 false 1 false Nonfood-Contact Surfaces
4.4.37 Cold holding unit lacks an internal ambient thermometer. 1 false 1 false Temperature Measuring Devices
4.4.61 The hand sink is not sealed to the adjacent wall. 1 false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 Kick plate are damaged on a refrigerator unit. metal shelves are damaged; no longer smooth, easily cleanable, and non-abosrbent. 1 false 2 false Good Repair and Proper Adjustment
4.4.76* Sanitizer concentration in wiping cloth container(s) is too strong. There is no measurable sanitizer in the final rinse of the dish machine. 6 true 2 true Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.80 Single-use items are being re-used. 1 false 1 false Single-Service and Single-Use Articles-Use Limitation
4.4.82* The interior of the ice machine is unclean. The interior of the ice bin is dirty. Interior surfaces of the ventilation hood are unclean. Shelves throughout the kitchen are unclean to sight and touch. The canopener is unclean to sight and touch. 6 true 5 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Non-food contact surfaces of various equipment are dirty. Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. Fan covers in the reach-in cooler are dirty. 1 false 4 false Nonfood-Contact Surfaces-Cleaning
4.6.1 Various ceiling 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
4.6.15 There is a gap at the bottom of the exterior door. 1 false 1 false Outer Openings-Protected
4.6.40 Various floor surfaces are damaged. Various walls are damaged. Various ceiling surfaces are damaged. 1 false 3 false Repairing-Physical Facilities
4.6.41 The ceiling is dirty in various areas. Walls are dirty in various areas. The floor is dirty beneath cooking equipment. The floor is dirty in the walk-in cooler. Floor sinks are dirty. 1 false 5 false Cleaning-Frequency and Restrictions
4.6.43 Ceiling air vents are dusty. 1 false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.6.45 The mop is not hung to air dry. 1 false 1 false Drying Mops
4.6.5 Not all floor/wall junctures are coved and sealed. 1 false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed
4.7.19 Personal items stored above food equipment. 1 false 1 false Other Personal Care Items-Storage
4.7.2** A container of sanitizer is not labeled. 6 true 1 false Working Containers-Common Name**
4.7.7* A food container is being used to store poisonous or toxic materials. 6 true 1 false Food Containers Prohibited from Storing Toxic Materials*

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.) 1 false 1 false Food Safety Manager Registration
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 true In-Use Utensils - Between-Use 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. 3 true 1 false Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.**
4.4.101 Food equipment is not being air dried before being nested together. 1 false 1 false Equipment and Utensils-Air-Drying Required
4.4.105 Clean equipment is not covered or inverted to prevent contamination. 1 false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.61 The hand sink is not sealed to the adjacent wall. Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (drainboard of the dish machine) The 3-compartment sink is not sealed to the adjacent wall. 1 false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 Covers are missing from fans in walk-in. 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
4.4.82* The interior of the ice bin is dirty. The interior of the ice machine is unclean. Surfaces are unclean around the soda dispenser nozzles. (bar gun) 6 true 3 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Exterior surfaces of food containers are dirty. Shelves in the walk-in cooler are dirty. Reach-in cooler gaskets are dirty. 1 false 3 false Nonfood-Contact Surfaces-Cleaning
4.6.1 Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (above the bar area) 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
4.6.15 There is a gap at the bottom of the exterior door. 1 false 1 false Outer Openings-Protected
4.6.41 The ceiling is dirty in various areas. 1 false 1 false Cleaning-Frequency and Restrictions
4.6.43 Ceiling air vents are dusty. 1 false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.7.16* Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. 6 true 1 true Restriction and Storage*
4.7.2** A container of sanitizer is not labeled. 6 true 1 false Working Containers-Common Name**

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