| Address | 4751 S HOLLADAY BLVD, HOLLADAY, UT 84117 |
| Type | Restaurants: plated |
| Last Rank | 43% |
| First Seen | Thu, 14 Dec 2023 15:37:44 -0700 |
| Last Seen | Tue, 17 Mar 2026 23:19:32 -0600 |
| Phone Number | (801) 272-9111 |
| 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 | |
| 4.2.22 | 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 | |
| 4.3.60** | 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 | |
| 4.5.20 | There is no mop sink in the facility. | false | 1 | false | Service Sink | |
| 4.5.26** | Utensil in hand sink | true | 1 | false | Using a Handwashing Sink.** | |
| 4.6.25** | There is no hand drying provision at the hand sink. | true | 1 | false | Hand Drying Provision** | |
| 4.7.2** | A chemical spray bottle is not labeled with the common name. | true | 1 | false | Working Containers-Common Name** |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.1.3 | 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** | |
| 4.2.22 | 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 | |
| 4.3.60** | 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 | |
| 4.4.49 | Pressurized cylinders are not secured. | false | 1 | false | Restraining Pressurized Containers | |
| 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 |
|---|---|---|---|---|---|---|
| 4.2.22 | 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 | |
| 4.3.33 | Wet wiping cloths are not stored in sanitizer solution. | false | 1 | false | Wiping Cloths - Use Limitation | |
| 4.3.59* | Raw beef is being held out of temperature control at 45°F on a counter. | 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 not stored inverted to prevent contamination. | false | 1 | false | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage | |
| 4.4.11 | The microwave has a non-durable plastic liner on the exterior. Tape is used to repair a table. | false | 2 | false | Nonfood-Contact Surfaces | |
| 4.4.63 | Gaskets are damaged on a refrigerator unit. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.6.40 | The floor under the hand sink of the bar is missing tiles. | false | 1 | false | Repairing-Physical Facilities |
| 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 | |
| 4.2.16 | Employees that handle food are wearing hand or wrist jewelry. | false | 1 | false | Jewelry Prohibition | |
| 4.2.18** | Employees personal beverages are not separated from food preparation areas. | true | 1 | false | Eating, Drinking, or Using Tobacco** | |
| 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.** | |
| 4.4.1 | Tape is used to repair shelving. | false | 1 | false | Characteristics, Multi-use (Non Critical) | |
| 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 ware-wash 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. Surfaces are unclean around the soda dispenser nozzles. | true | 2 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.5.26** | A hand wash sink is blocked by a garbage can. | true | 1 | false | Using a Handwashing Sink.** | |
| 4.6.5 | The floor/wall juncture lacks coving … | false | 1 | false | Floor and Wall Junctures-Coved and Enclosed or Sealed | |
| 4.7.2** | A chemical spray bottle is not labeled with the common name. | true | 1 | false | Working Containers-Common Name** | |
| 4.7.3* | Chemicals are stored above food equipment. | true | 1 | false | Storage-Separation-Poisonous or Toxic Materials* |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.33 | Wet wiping cloths are not stored in sanitizer solution. | false | 1 | true | Wiping Cloths - Use Limitation | |
| 4.3.56 | Potentially hazardous food is thawing in standing water. | false | 1 | false | Thawing | |
| 4.4.11 | Cabinetry is not smooth, easily cleanable and non-absorbent. | false | 1 | false | Nonfood-Contact Surfaces | |
| 4.4.59** | There is no sanitizer test kit available. | true | 1 | false | Sanitizing Solutions-Testing Devices** | |
| 4.4.63 | Gaskets are damaged on a refrigerator unit. | 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* | |
| 4.6.1 | Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent over bar. | false | 1 | false | Surface Characteristics-Indoor Areas | |
| 4.6.43 | Ceiling air vents are dusty. | false | 1 | false | Cleaning Ventilation Systems-Nuisance and Discharge Prohibition | |
| 4.7.2** | A container of sanitizer is not labeled. | true | 1 | false | Working Containers-Common Name** |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.2.12* | An employee did not wash hands before putting on gloves. | true | 1 | false | When to Wash-Hands and Arms* | |
| 4.3.23* | Raw chicken is stored above ready to eat foods in the walk-in cooler. | true | 1 | true | Packaged and Unpackaged Food - Separation, Packaging, Segregation* | |
| 4.4.49 | Pressurized cylinders are not secured. | false | 1 | false | Restraining Pressurized Containers | |
| 4.4.64 | Cutting boards are scratched and scored and no longer easily cleanable. | false | 1 | false | Cutting Surfaces | |
| 4.5.20 | There is no mop sink in the facility. | false | 1 | false | Service Sink | |
| 4.6.1 | Ceiling surface over the bar is not smooth, durable, easily cleanable and non-absorbent. | false | 1 | false | Surface Characteristics-Indoor Areas | |
| 4.6.25** | There is no hand drying provision at the hand sink in the kitchen. There is no hand drying provision at the hand sink in the bar area. | true | 2 | true | Hand Drying Provision** | |
| 4.6.40 | Various floor coving tiles are damaged. | false | 1 | false | Repairing-Physical Facilities | |
| R392-510UICAA | The entrance lacks "No Smoking" signage. | false | 1 | false | Utah Indoor Clean Air Act |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.32 | Raw chicken is in direct contact with cloth towels | false | 1 | true | Linens and Napkins - Use Limitation | |
| 4.3.33 | Wet wiping cloths are not stored in sanitizer solution. | false | 1 | false | Wiping Cloths - Use Limitation | |
| 4.3.38 | A refrigerator is stored in the mechanical room | false | 1 | false | Food Storage - Prohibited Areas. | |
| 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.** | |
| 4.4.82* | Interior surfaces of the ventilation hood are unclean. The interior of the ice machine is unclean. | true | 2 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.6.1 | Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent above the bar area | false | 1 | false | Surface Characteristics-Indoor Areas | |
| 4.6.40 | The coving is missing below the doorway in the kitchen | false | 1 | false | Repairing-Physical Facilities | |
| 4.6.41 | The ceiling is dirty around the air vents | false | 1 | false | Cleaning-Frequency and Restrictions | |
| R392-510UICAA | The entrance lacks "No Smoking" signage. | false | 1 | false | Utah Indoor Clean Air Act |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.1* | Food is being used past the discard date. | true | 1 | false | Safe, Unadulturated, and Honestly Presented* | |
| 4.3.33 | Wet wiping cloths are not stored in sanitizer solution. | false | 1 | false | Wiping Cloths - Use Limitation | |
| 4.3.38 | Reach-in with food for the public is stored in the mechanical room. | false | 1 | false | Food Storage - Prohibited Areas. | |
| 4.3.61* | Food being kept passed it’s use by date needs to be discarded. | true | 1 | false | Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard.* | |
| 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 | |
| 4.4.11 | Non-food contact surfaces of equipment are made of unsealed wood. | false | 1 | false | Nonfood-Contact Surfaces | |
| 4.4.13 | Domestic style refrigerator is not durable for commercial use. | false | 1 | false | Equipment and Utensils - Design and Construction | |
| 4.4.49 | Pressurized cylinders are not secured. | false | 1 | false | Restraining Pressurized Containers | |
| 4.5.20 | There is no mop sink in the facility. | false | 1 | false | Service Sink | |
| 4.6.1 | Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (In the bar area behind pressurized cylinders and near ice machine) | false | 1 | 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 in various areas. | false | 1 | false | Cleaning-Frequency and Restrictions | |
| 4.6.45 | The mop is not hung to air dry. | false | 1 | false | Drying Mops |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.1.4 (i) | Unable to show a certified food safety manager is employed at the establishment. (Must submit proof of class enrollment or training certificate to the Food Protection Bureau within 10 days.) | true | 1 | false | Food Safety Manager Certification | |
| 4.1.4 (ii) | Unable to show a certified manager is registered with SLCoHD. (Required to register at the Food Protection Bureau.) | false | 1 | false | Food Safety Manager Registration | |
| 4.2.18** | Uncovered employee beverage is stored on prep table. | true | 1 | true | Eating, Drinking, or Using Tobacco** | |
| 4.3.23* | Carton of raw eggs is stored above produce and ready to eat food in reach-in. | true | 1 | true | Packaged and Unpackaged Food - Separation, Packaging, Segregation* | |
| 4.3.69* | Food of animal origin which may be undercooked to customer order is not disclosed in writing and is not asterisked to the written consumer advisory foot noted on menu. | true | 1 | false | Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate pathogens - Consumer Advisory* | |
| 4.4.11 | Areas of wooden cabinetry and wood support for service counter behind bar are not all smooth and non-absorbent. | false | 1 | false | Nonfood-Contact Surfaces | |
| 4.4.49 | Pressurized cylinder is not secured. | false | 1 | false | Restraining Pressurized Containers | |
| 4.4.61 | Non-portable equipment (hand sink, metal splash guard of drain board, ice machine) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. | false | 3 | false | Fixed Equipment-Spacing or Sealing | |
| 4.4.62 | Non-portable equipment (ice machine) is not elevated at least 6 inches above the floor and is not sealed to the floor. | false | 1 | false | Fixed Equipment-Elevation or Sealing | |
| 4.4.63 | Areas of shelves are taped and not smooth. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.64 | Cutting board is scored. | false | 1 | false | Cutting Surfaces | |
| 4.4.82* | Underside of lid above culinary ice at ice machine is not clean. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.5.20 | Service sink/mop sink with hot and cold water supply through tempered mixing valve is not conveniently located on premises. | false | 1 | false | Service Sink | |
| 4.6.1 | Porous ACT ceiling behind bar above beverage service area is not smooth and non-absorbent. | false | 1 | false | Surface Characteristics-Indoor Areas | |
| 4.6.11 | Light bulbs are not all adequately shielded above prep area. | false | 1 | false | Light Bulbs-Protective Shielding | |
| 4.6.41 | Areas of kitchen ceiling are dusty. | false | 1 | false | Cleaning-Frequency and Restrictions | |
| 4.6.5 | Floor-wall junctures are not all coved. | false | 1 | false | Floor and Wall Junctures-Coved and Enclosed or Sealed | |
| R392-510UICAA | No smoking sign is not at entrance. | false | 1 | false | Utah Indoor Clean Air Act |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.1.4 (i) | Unable to show a 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 |
| 4.1.4 (ii) | Unable to show a certified manager is registered with SLCoHD. (Required to register at the Food Protection Bureau ) | 1 | false | 1 | false | Food Safety Manager Registration |
| 4.3.23* | Container of uncooked chicken is stored above container of ready to eat food in reach-in. Container of raw shelled eggs is stored above container of ready to eat food in a second reach-in. | 6 | true | 2 | true | Packaged and Unpackaged Food - Separation, Packaging, Segregation* |
| 4.3.37 | Bag of onions is not stored at least 6 inches above floor. | 1 | false | 1 | false | Food Storage. |
| 4.3.69* | Food of animal origint that may be undercooked to customer order is 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* |
| 4.4.105 | Clean linens and clean glassware are not stored at least 6 inches above floor. | 1 | false | 1 | false | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage |
| 4.4.61 | Non-portable equipment (ice machine, wine case, wooden shelving behind bar.) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. | 1 | false | 3 | false | Fixed Equipment-Spacing or Sealing |
| 4.4.62 | Non-portable equipment (ice machine, wine case, bottom shelf in storage area) is not elevated at least 6 inches above the floor and is not sealed to the floor. | 1 | false | 3 | false | Fixed Equipment-Elevation or Sealing |
| 4.5.20 | Mop sink/ service sink is not conveniently located on premises. | 1 | false | 1 | false | Service Sink |
| 4.6.1 | Areas of ceiling above beverage prep area are porous, not smooth and non-absorbent. | 1 | false | 1 | false | Surface Characteristics-Indoor Areas |
| 4.6.40 | Areas of floor below and around reach-in are not smooth and non-absorbent. Areas of floor and wall behind bar are not finished to be smooth and non-absorbent. | 1 | false | 2 | false | Repairing-Physical Facilities |
| 4.6.41 | Areas of ceiling are dusty and not clean. | 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 |
| R392-510UICAA | No smoking sign is not at entrance. | 1 | false | 1 | false | Utah Indoor Clean Air Act |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.21* | Employees are handling ready to eat foods with bare hands. The employee washed her hands and put gloves on. | 6 | true | 1 | true | Preventing Contamination from Hands* |
| 4.3.23* | Raw meat is stored above ready-to-eat foods in the walk-in cooler. | 6 | true | 1 | true | Packaged and Unpackaged Food - Separation, Packaging, Segregation* |
| 4.4.11 | There are various shelves that are bare wood. The shelves are being lined with linen and cloth towels. | 1 | false | 2 | false | Nonfood-Contact Surfaces |
| 4.4.13 | The refrigerator in the closet is not commercial grade. | 1 | false | 1 | false | Equipment and Utensils - Design and Construction |
| 4.4.37 | The refrigerator in the closet is lacking a thermometer. | 1 | false | 1 | false | Temperature Measuring Devices |
| 4.4.49 | Pressurized cylinders are not secured. | 1 | false | 1 | false | Restraining Pressurized Containers |
| 4.4.61 | The hand sink is not sealed to the adjacent wall. | 1 | false | 1 | false | Fixed Equipment-Spacing or Sealing |
| 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 machine is unclean. | 6 | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* |
| 4.6.40 | The access panel is missing on the wall in the closet next to the refrigerator and there is a large hole. | 1 | false | 1 | false | Repairing-Physical Facilities |
| 4.7.13* | There is spray pesticide inside of the restaurant. | 6 | true | 1 | false | Restricted Use Pesticides-Criteria* |
| 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** |
| 4.3.23* | Raw chicken and fish is being stored above cooked vegetables in the refrigerator. | 6 | true | 1 | true | 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. |
| 4.3.45 | There were some straws and picks were stored at the handsink. | 1 | false | 1 | false | Miscellaneous Sources of Contamination. |
| 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.** |
| 4.4.49 | Pressurized cylinders are not secured. | 1 | false | 1 | false | Restraining Pressurized Containers |
| 4.4.63 | Gaskets are damaged on a refrigerator unit. | 1 | false | 1 | false | Good Repair and Proper Adjustment |
| 4.4.64 | Yellow cutting boards is scratched and scored and no longer easily cleanable. | 1 | false | 1 | false | Cutting Surfaces |
| 4.4.82* | The soda nozzle in the bar is dirty. The magnetic strip that is holding the knives is dirty, | 12 | true | 2 | true | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* |
| 4.6.1 | The ceiling tiles in the front bar area are not smooth easily cleanable and nonabsorbent. | 1 | false | 1 | false | Surface Characteristics-Indoor Areas |
| 4.6.41 | The ceiling by the vent is dusty. | 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 |
| 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 |
| 4.2.12* | Food handler dons gloves without handwash. | 6 | true | 1 | false | When to Wash-Hands and Arms* |
| 4.3.21* | Food handler is handling and cutting ready to eat lemons with bare hand contact. | 6 | true | 1 | false | Preventing Contamination from Hands* |
| 4.3.60** | Chicken cooked her and held here for more than 24 hours is not marked with date cooked/prepared. | 3 | true | 1 | false | Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.** |
| 4.3.69* | Food of animal origin that may be undercooked to customer order is not disclosed in writing and is not asterisked to the written consumer advisory. | 6 | true | 1 | false | Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate pathogens - Consumer Advisory* |
| 4.4.11 | Wooden cabinetry is not all smooth and non-absorbent. | 1 | false | 1 | false | Nonfood-Contact Surfaces |
| 4.4.63 | Reach-in door seal is torn and taped. | 1 | false | 1 | false | Good Repair and Proper Adjustment |
| 4.4.64 | Cutting board is scored. | 1 | false | 1 | false | Cutting Surfaces |
| 4.5.20 | Service sink/ mop sink is not conveniently located on premises. | 1 | false | 1 | false | Service Sink |
| 4.6.11 | Less than 20 foot candles of light are measured behind bar where glassware is stored. | 1 | false | 1 | false | Light Bulbs-Protective Shielding |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.37 | A container of food is being stored on the floor. | 1 | false | 1 | true | Food Storage. |
| 4.3.45* | The box that was stored on the floor was moved to a cutting board. | 6 | true | 1 | false | Miscellaneous Sources of Contamination.* |
| 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.** |
| 4.4.11 | there is duct tape on shelves throughout the kitchen. | 1 | false | 1 | false | Nonfood-Contact Surfaces |
| 4.4.64 | Cutting boards are scratched and scored and no longer easily cleanable. | 1 | false | 1 | false | Cutting Surfaces |
| 4.4.82* | Interior surfaces of the ventilation hood are unclean. | 6 | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* |
| 4.5.30* | The drain at the hand sink is clogged. | 6 | true | 1 | false | System Maintained in Good Repair* |
| 4.6.11 | A light shield is in disrepair. | 1 | false | 1 | false | Light Bulbs-Protective Shielding |
| 4.6.41 | The floor is dirty beneath cooking equipment. | 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 |
| 4.7.2** | A chemical spray bottle is not labeled with the common name. | 6 | true | 1 | false | Working Containers-Common Name** |
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