Details for HIMALAYAN KITCHEN 2

Address 11521 S 4000 W, SOUTH JORDAN, UT 84009
Type Restaurants: plated
Last Rank 5%
First Seen Thu, 14 Dec 2023 14:51:25 -0700
Last Seen Tue, 17 Mar 2026 23:48:08 -0600
Phone Number (801) 254-0800

Inspections

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
4.2.12* An employee did not wash hands before putting on gloves. true 1 false When 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**
4.3.24 Food containers are not labeled with the common name of the food. false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.59* Cut leafy greens are being held at 50°F in a reach in cooler. true 1 false Cold Holding*
4.4.1* Food is being stored in grocery bags. true 1 false Characteristics - Multi-use*
4.4.105 Clean equipment is stored in a location subject to splash contamination from a sink. Single service items are not stored to prevent contamination. false 2 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 The microwave is lined with manufacturer plastic. A counter in the warewash area is elevated with an unsealed brick. Cardboard is being used as shelf liner. Non-food contact surfaces of equipment are made of unsealed wood. false 4 false Nonfood-Contact Surfaces
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.53 Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. false 1 false Drainboards
4.4.62 Shelving is not installed at least 6 inches above the floor to facilitate cleaning. false 1 false Fixed Equipment-Elevation or Sealing
4.4.63 Gaskets are damaged on a refrigerator unit. A door is damaged on a reach in cooler. false 2 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
4.4.66 Exterior surfaces of the dish machine are dirty. false 1 false Warewashing Equipment-Cleaning Frequency
4.4.80 Single-use items are being re-used. false 1 false Single-Service and Single-Use Articles-Use Limitation
4.4.82* Interior surfaces of the ventilation hood are unclean. The canopener is unclean to sight and touch. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.83* Dishes are not being cleaned thoroughly to remove food residue. true 1 false Equipment Food-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 Exterior surfaces of cooking equipment are dirty. Reach-in cooler handles and gaskets are dirty. There is an accumulation of food debris under the grill. false 3 false Nonfood-Contact Surfaces-Cleaning
4.5.13* A chemical dispenser is connected to the faucet on the mop sink. true 1 false Approved System and Cleanable Fixtures.*
4.5.14** Hand sink water temperature does not reach 85°F. true 1 false Handwashing Sink - Installation.**
4.5.26** The hand sink in the drink preparation area is blocked. true 1 false Using a Handwashing Sink.**
4.5.30 The faucet is leaking on the hand sink. false 1 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
4.6.40 Areas of the floor are missing grout. Various walls are damaged. Coving is damaged in various areas. false 3 false Repairing-Physical Facilities
4.6.41 The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. Floor sinks are dirty. false 4 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
4.7.19 Employee personal items are stored on food preparation surfaces. false 1 false Other Personal Care Items-Storage

Code Observed Violations Points Critical Occurrences COS PHR
4.5.26** A hand sink is blocked. true 1 false Using a Handwashing Sink.**
4.6.24** There is no soap at each hand sink used by employees. 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**

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
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
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
4.3.24 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 Rice scoops are stored in standing water. In-use utensils are stored with handles in contact with food. Bowls are used for food scoops and are stored inside food containers. false 3 false In-Use Utensils - Between-Use Storage.
4.3.37 Food in the walk-in cooler is not covered to prevent contamination. 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.**
4.3.68 (iii) The establishment does not have written notification of the presence of major allergens. false 1 false Allergen Notification
4.4.105 Clean equipment is not stored at least 6 inches off the floor to prevent contamination. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 A brick is being used to elevate a table in the warewashing area. false 1 false Nonfood-Contact Surfaces
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.61 The hand sink is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 A vent cover on a reach in cooler is in disrepair. The can opener blade is not sharp enough to prevent creation of metal fragments. Gaskets are damaged on multiple refrigerator units. false 3 false Good Repair and Proper Adjustment
4.4.64 A cutting board is scored. false 1 false Cutting Surfaces
4.4.76* Sanitizer concentration in the three compartment sink dispenser is too weak. Sanitizer concentration in wiping cloth container(s) is too low. true 2 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.80 Single-use items are being re-used. false 1 false Single-Service and Single-Use Articles-Use Limitation
4.4.82* The underside of the shelf above a preparation table is unclean. Interior surfaces of the ventilation hood are unclean. The canopener is unclean to sight and touch. The interior of the ice machine is unclean. true 4 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.83 Dishes are not being cleaned thoroughly to remove food residue. false 1 false Equipment Food-Contact Surfaces and Utensils-Cleaning (Non-Critical)
4.4.85 Reach-in cooler handles and gaskets are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.13* A chemical dispenser is connected to the faucet on the mop sink. true 1 false Approved System and Cleanable Fixtures.*
4.5.26** A hand sink is blocked. true 1 false Using a Handwashing Sink.**
4.5.30 The faucet is leaking on the hand sink. The hand sink is slow to drain. The 3-compartment sink faucet is leaking. false 3 false System Maintained in Good Repair Non-critical
4.6.24** There is no soap at the hand sink in the drink preparation area. true 1 false Handwashing Cleanser and Hand Sanitizers-Availability**
4.6.25** There is no hand drying provision at the hand sink in the drink preparation area. true 1 false Hand Drying Provision**
4.6.31 There is insufficient light intensity in the walk in cooler. false 1 false Lighting-Intensity
4.6.40 There is an unsealed gap near the drainage system underneath the hand sink. Areas of the floor are missing grout. Various walls are damaged. Various floor surfaces are damaged. false 4 false Repairing-Physical Facilities
4.6.41 Walls are dirty in various areas. The floor is dirty beneath cooking equipment. false 2 false Cleaning-Frequency and Restrictions
4.6.47 The hand sink is not maintained in a clean condition. false 1 false Cleaning of Plumbing Fixtures
4.6.5 Not all floor/wall junctures are coved and sealed. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed

Code Observed Violations Points Critical Occurrences COS PHR
4.3.31 Rice scoop is stored in standing water. false 1 false In-Use Utensils - Between-Use Storage.
4.3.37 Food in the dry storage area is not stored a minimum of 6 inches above the floor. false 1 false Food Storage.
4.3.59* Potentially hazardous foods are being held at 45°F in a two-door reach-in cooler. 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.**
4.4.11 A foil wrapped stone is used as a leg support beneath the spray sink table in the dish area. Cardboard is being used as shelf liner beneath bags of onions. false 2 false Nonfood-Contact Surfaces
4.4.61 Fixed equipment in the dish area is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.62 The black 2-door cooler across from the grill is not easily movable and is not either elevated or sealed to the floor. false 1 false Fixed Equipment-Elevation or Sealing
4.4.63 A stand-up two-door reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. Gaskets are damaged on a refrigerator unit. false 2 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
4.4.80 Single-use food containers are being re-used. false 1 false Single-Service and Single-Use Articles-Use Limitation
4.4.82* Shelves in the dry food storage are unclean to sight and touch. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Exterior surfaces of food containers are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.13 A chemical dispenser is installed downstream from the atmospheric vacuum breaker on the mop sink. false 1 false Approved System and Cleanable Fixtures (Non-critical)
4.5.30 The 3-compartment sink faucet is leaking. The faucet is leaking on a hand sink. The drain pipe is leaking beneath the 3-compartment sink. There is a leak beneath the dish machine. false 4 false System Maintained in Good Repair Non-critical
4.6.40 Areas of the floor are missing grout. (Dish area) There is an exposed space in the wall around a utility line beneath a hand sink. The wall behind the dish machine is damaged. A floor tile beneath cooking equipment is damaged. false 4 false Repairing-Physical Facilities
4.6.41 Walls are dirty in various areas. (Dish area) The floor is dirty beneath cooking equipment and other various equipment. false 2 false Cleaning-Frequency and Restrictions
4.6.5 A floor juncture beneath the dish machine is not sealed to the wall. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed

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
4.2.18** 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.
4.3.37 Food in the dry storage area is not stored at least 6 inches above the floor. Food in the walk-in cooler is not covered to prevent contamination. false 2 false Food Storage.
4.3.59* Milk is being held at 46°F in a reach in cooler. Various potentially hazardous foods are being held at 46°F in a 2-door standup reach-in cooler. true 2 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.**
4.4.105 Clean equipment is stored in dirty food bins. Clean equipment is stored on shelving that is not installed a minimum of 6 inches above the ground. Single service items are stored on the floor in the dry storage area. false 3 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 Damaged wood is used to hold up a leg beneath the spray sink table. Cardboard is being used as shelf liner beneath bags of onions. false 2 false Nonfood-Contact Surfaces
4.4.59** There is no sanitizer test kit available for quat or chlorine. true 1 false Sanitizing Solutions-Testing Devices**
4.4.61 Fixed equipment in the dish area is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.62 The black 2-door cooler across from the grill is not easily moveable and is not elevated at least 6 inches above the floor or sealed to the floor. false 1 false Fixed Equipment-Elevation or Sealing
4.4.63 Gaskets are damaged on a refrigerator unit. The condenser unit is leaking in a reach in cooler. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. The handle is missing on a metal food scoop. false 4 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* There is no measurable sanitizer in the sanitizing compartment of the three compartment sink. true 1 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.80 Single-use food containers are being re-used. false 1 false Single-Service and Single-Use Articles-Use Limitation
4.4.82* Shelves in the dry storage anrea are unclean to sight and touch. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.83* Food scoops are not cleaned at a frequency necessary to preclude accumulation of soil. true 1 false Equipment Food-Contact Surfaces and Utensils-Cleaning*
4.4.85 There is an accumulation of food debris beneath two small grills. Various shelves are dirty. Exterior surfaces of food containers are dirty. false 2 false Nonfood-Contact Surfaces-Cleaning
4.5.13 A chemical dispenser is connected to the faucet on the mop sink. false 1 false Approved System and Cleanable Fixtures (Non-critical)
4.5.30 The faucet is leaking on the hand sink. The hand sink is slow to drain. The dish machine is leaking. The drain pipe is leaking beneath the 3-compartment sink. false 4 false System Maintained in Good Repair Non-critical
4.6.15 The back door is propped open. false 1 false Outer Openings-Protected
4.6.25** There is no hand drying provision at the hand sink in the beverage station. true 1 false Hand Drying Provision**
4.6.31 There is insufficient light intensity in the dish area. There is insufficient light intensity in the dry storage room. false 2 false Lighting-Intensity
4.6.40 There is an exposed hole in the wall around a utility line penetration beneath a hand sink. Areas of the floor are missing grout in the dish area. The wall behind the dish machine is damaged. A floor tile is damaged beneath cooking equipment. false 4 false Repairing-Physical Facilities
4.6.41 The floor is dirty beneath equipment. false 1 false Cleaning-Frequency and Restrictions
4.6.5 Floor junctures in the dish area are not sealed to the wall or floor. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed

Code Observed Violations Points Critical Occurrences COS PHR
4.2.12* An employee did not wash hands between clean and dirty tasks. true 1 false When to Wash-Hands and Arms*
4.2.18** Employees personal beverages are not separated from food preparation areas. Employees are eating in food preparation areas. true 2 false Eating, Drinking, or Using Tobacco**
4.3.31 Bowls are used for food scoops and are stored inside food containers. Utensils are stored in standing water. false 2 false In-Use Utensils - Between-Use Storage.
4.3.59* Various potentially hazardous foods are being held at 46°F in a reach in cooler. 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.**
4.4.105 Single service items are stored on the floor. Shelves holding clean equipment are not installed at least 6 inches above the ground. false 2 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
4.4.61 The 3-compartment sink is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 The handle on a food scoop is broken. Gaskets are damaged on a refrigerator unit. Ventilation hood filters are missing. false 3 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* The interior of the ice machine is unclean. Shelves in the walk-in cooler are unclean to sight and touch. The canopener is unclean to sight and touch. The underside of the shelf above a preparation table is unclean. true 4 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Exterior surfaces of food containers 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)
4.5.30 The faucet is leaking on a hand sink. false 1 false System Maintained in Good Repair Non-critical
4.6.15 The back door is propped open. false 1 true Outer Openings-Protected
4.6.40 Various floor tiles are damaged. (Cookline) Areas of the floor are missing grout. (Dish area) false 2 false Repairing-Physical Facilities
4.6.41 The floor is dirty beneath cooking equipment and below the dish machine. Walls are dirty in various areas. (Dish 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
4.6.5 The wall/floor junctures are detaching from the wall in the dish area. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed
4.7.2** A container of sanitizer is not labeled. true 1 true Working Containers-Common Name**

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
4.3.37 Bags of food in the dry storage are not stored at least 6 inches above the ground. false 1 false Food Storage.
4.3.59* Lamb is being held at 49°F in the make table. Tofu is being held at 47°F in a 2-door stand up reach-in cooler. Raw marinated chicken is being held out of temperature control at 54°F on a counter. true 3 false Cold Holding*
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.63 A reach-in cooler/maketable is not maintained to hold potentially hazardous food at or below 41°F. A 2-door stand up reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. Gaskets are damaged on a refrigerator unit. false 3 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*
4.4.84 The interior of the microwave is unclean. false 1 false Cooking and Baking Equipment
4.4.85 Reach-in cooler handles are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.6.24** There is no soap at the hand sink in the beverage station. true 1 false Handwashing Cleanser and Hand Sanitizers-Availability**
4.6.25** There is no hand drying provision at the hand sink in the beverage station. true 1 false Hand Drying Provision**
4.6.27 Hand sink in the beverage station lacks hand washing signage. false 1 false Handwashing Signage
4.6.40 Areas of the floor are missing grout. (Dish area) false 1 false Repairing-Physical Facilities
4.6.41 The floor is dirty beneath cooking equipment. false 1 false Cleaning-Frequency and Restrictions

Code Observed Violations Points Critical Occurrences COS PHR
4.1.3 Temporary food handler certificates are expired and food employees lack a current food handler permit. false 1 false Food Handler Training
4.3.21* A food handler touched ready-to-eat food with bare hands. true 1 false Preventing Contamination from Hands*
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 false Wiping Cloths - Use Limitation
4.3.37 Food in the storage room is not at least 6 inches off the floor due to a damaged and bent shelf. false 1 false Food Storage.
4.3.58** Potentially hazardous food is being cooled in deep containers. (Onion sauce) Potentially hazardous food is being cooled in covered containers. (Tandoori chicken) Potentially hazardous food is being cooled at room temperature. (Baked potatoes) true 3 false Cooling Methods.**
4.3.61* A potentially hazardous food is being held more than 7 days past the date of preparation. (Discarded) true 1 true Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard.*
4.4.105 Single service items are not covered or inverted to prevent contamination. false 1 true Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 Cardboard is being used as shelf liner. false 1 false Nonfood-Contact Surfaces
4.4.61 The ventilation hood is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 The chemical dispenser at the three compartment sink is in disrepair and not dispensing sanitizer at the correct concentration. false 1 false Good Repair and Proper Adjustment
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* Surfaces are unclean around the soda dispenser nozzles. 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. Reach-in cooler handles are dirty. false 2 false Nonfood-Contact Surfaces-Cleaning
4.5.30 The faucet is leaking on the mop sink. false 1 false System Maintained in Good Repair Non-critical
4.6.15 The back door is propped open. false 1 false Outer Openings-Protected
4.6.25** There is no hand drying provision at the hand sink in the front service area. true 1 true Hand Drying Provision**
4.6.26 Hand soap is stored at a sink that is not for handwashing. false 1 true Handwashing Aids and Devices-Use Restrictions
4.6.40 Floor tiles are broken/damaged beneath the fryer. false 1 false Repairing-Physical Facilities
4.6.41 The floor is dirty beneath cooking equipment. false 1 false Cleaning-Frequency and Restrictions

Code Observed Violations Points Critical Occurrences COS PHR
4.3.58** Cooked potatoes are being cooled in a covered container. true 1 false Cooling Methods.**
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 warewash machine is too weak. 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. Reach-in cooler handles are dirty. false 2 false Nonfood-Contact Surfaces-Cleaning
4.6.40 Areas of the floor are missing grout in the dish area. false 1 false Repairing-Physical Facilities
4.6.41 The floor is dirty beneath shelving and equipment. false 1 false Cleaning-Frequency and Restrictions
4.6.5 Not all rubber floor/wall junctures are coved and sealed. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed

Code Observed Violations Points Critical Occurrences COS PHR
4.1.3 Temporary food handler certificates are expired and food employees lack a current food handler permit. false 1 false Food Handler Training
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
4.2.4** The person in charge is not ensuring that employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. true 1 false Person in Charge- Duties**
4.3.31 Bowls are used for food scoops and are stored inside food containers. Rice scoops are stored in standing water. false 2 false In-Use Utensils - Between-Use Storage.
4.3.37 Food in the storage room is not covered to prevent contamination. false 1 false Food Storage.
4.3.57* Curry sauces were not cooled to 70°F within 2 hours. Tomato sauce in the walk in cooler was not cooled to 41°F within a total of 6 hours (55 degrees and date marked 4 days ago). true 2 false Cooling*
4.3.58** Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled at room temperature. Potentially hazardous food is being cooled in covered containers. true 3 false Cooling Methods.**
4.3.59* Tandoori chicken is being held out of temperature control at 84°F on a counter. Various potentially hazardous food is being held at 46°F in a reach in cooler. Various potentially is being held at 49°F in the make table. true 3 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.**
4.4.11 Non-food contact surfaces of equipment are made of unsealed wood (dish area). false 1 false Nonfood-Contact Surfaces
4.4.49 Pressurized cylinders are not secured. false 1 false Restraining Pressurized Containers
4.4.61 The hand sink is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
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. Chemical dispenser at the three compartment sink is dispensing at a low concentration. true 2 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.82* The interior of the ice machine is unclean. Surfaces are unclean around the soda dispenser nozzles. The canopener is unclean to sight and touch. Interior surfaces of the ventilation hood are unclean. true 4 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 A stainless steel drawer holding clean knives is dirty. Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. There is an accumulation of food debris under the grill. Exterior surfaces of equipment are dirty. false 5 false Nonfood-Contact Surfaces-Cleaning
4.5.26** The hand sink in the bar is being used to store various items. true 1 false Using a Handwashing Sink.**
4.6.27 Hand sink in the bar kitchen lacks hand washing signage. false 1 false Handwashing Signage
4.6.40 Areas of the floor are missing grout. false 1 false Repairing-Physical Facilities
4.6.41 The floor is dirty beneath shelving and equipment. Walls are dirty in the dish 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
4.6.5 Various floor junctures are peeling away from the wall. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed
4.7.5* Pesticides are stored on the premises and are not labeled for use in a food establishment. (Raid) true 1 false Conditions of Use-Poisonous or Toxic Materials*

Code Observed Violations Points Critical Occurrences COS PHR

Code Observed Violations Points Critical Occurrences COS PHR
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
4.2.13** An employee washed hands at a prep sink. true 1 false Where to Wash- Hands and Arms**
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**
4.2.4** The person in charge is not ensuring that employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. true 1 false Person in Charge- Duties**
4.3.57* Cooked curry sauces were not cooled to 41°F within a total of 6 hours. Sauces were held out of temperature at 68F, 60F, 48F in the walk in cooler after 24 hours. Discarded. true 1 false Cooling*
4.3.58** Potentially hazardous food is being cooled at room temperature, in deep containers, and in covered containers. true 1 false Cooling Methods.**
4.3.59* Cooked samosas are being held out of temperature control at 70°F on a counter. Discarded. 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.**
4.3.61* Curry sauces that were not cooled below 41F within 6 hours must be discarded. true 1 false Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard.*
4.4.1* Food is being stored in non-food grade containers. Thank you bags. true 1 false Characteristics - Multi-use*
4.4.59** There is no sanitizer test kit available for the quaternary ammonia sanitizer. true 1 false Sanitizing Solutions-Testing Devices**
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. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.5.18* The facility removed a handwashing sink that was not draining instead of repairing. true 1 false Handwashing Sinks-Numbers and Capacities*
4.6.25** There is no hand drying provision at the hand sink. true 1 false Hand Drying Provision**
4.7.16* Medicines/supplements belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. true 1 false Restriction and Storage*
4.7.2** A chemical spray bottle is not labeled with the common name. true 1 false Working Containers-Common Name**
4.7.3** Brake cleaner products are stored with equipment on a drain board. true 1 false Storage-Separation-Poisonous or Toxic Materials**
7.4.4 (ii) Permit suspension issued due to lack of food safety oversight, not meeting cooling parameters for food safety, the presence of food from unapproved sources, handwashing violations including the removal of hand washing sinks, and various chemical contamination violations. true 1 false Summary Permit Suspension - Imminent Health Hazard

Code Observed Violations Points Critical Occurrences COS PHR
4.3.23* Raw chicken is stored above ready to eat foods in a reach in cooler. Raw shell eggs are stored above ready-to-eat food in a walk in cooler. true 2 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.
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 false Wiping Cloths - Use Limitation
4.3.58** Potentially hazardous food is being cooled in deep containers. true 1 false Cooling Methods.**
4.3.59* Dairy products are being held out of temperature control at 70°F on a counter. Discarded. 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.**
4.3.62* Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. true 1 false Time as a Public Health Control.*
4.4.1* Food is being stored in non-food grade containers. true 1 false Characteristics - Multi-use*
4.4.105 Clean equipment is stored on the floor. Single service items are stored on the floor. false 2 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 Cardboard containers are being used to hold sauces. false 1 false Nonfood-Contact Surfaces
4.4.63 A door is broken on a make table. Gaskets are damaged on a refrigerator unit. false 2 false Good Repair and Proper Adjustment
4.4.82* Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. 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*
4.4.83* Spice containers are not cleaned at a frequency necessary to preclude accumulation of soil. true 1 false Equipment Food-Contact Surfaces and Utensils-Cleaning*
4.4.85 Reach-in cooler gaskets are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.26** The bar handsink is blocked and food items are stored inside. true 1 false Using a Handwashing Sink.**
4.5.30* The handwashing sink at the back door does not drain. true 1 false System Maintained in Good Repair*
4.6.15 The back door is propped open. false 1 false Outer Openings-Protected
4.6.25** There is no hand drying provision at the hand sink. true 1 false Hand Drying Provision**
4.6.40 A wall is heat damaged near the cookline. Walls are damaged. false 1 false Repairing-Physical Facilities
4.6.41 The floor is dirty in various areas. false 1 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
4.7.13* Restricted use pesticides are being used in the kitchen. true 1 false Restricted Use Pesticides-Criteria*
4.7.16* Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. true 1 false Restriction and Storage*
4.7.2** A chemical spray bottle is not labeled with the common name. true 1 false Working Containers-Common Name**
4.7.3* Brake cleaner spray is stored above packaged single service items. true 1 false Storage-Separation-Poisonous or Toxic Materials*

Code Observed Violations Points Critical Occurrences COS PHR

018c6a50-2200-7773-a099-80d019388e65

 —  JSON