Details for OH MAI TAYLORSVILLE

Address 2975 W 4700 S, TAYLORSVILLE, UT 84129
Type Restaurants: plated
Last Rank 8%
First Seen Thu, 14 Dec 2023 15:38:57 -0700
Last Seen Wed, 18 Mar 2026 00:18:08 -0600
Phone Number (801) 849-9688

Inspections

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 above ready-to-eat food in a cooler. true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.4.13 Domestic style freezer is not durable for commercial use. false 1 false Equipment and Utensils - Design and Construction
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 Non-food contact surfaces of various equipment are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning

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
4.2.2** The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair. 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
4.3.31 Rice scoops are stored in standing water. false 1 false In-Use Utensils - Between-Use Storage.
4.3.45* Employee cell phones are stored on a food preparation surface. true 1 false Miscellaneous Sources of Contamination.*
4.3.59* Bean sprouts are being held at 53°F in a reach in cooler. Raw beef is being held at 47°F in the make table. true 2 false Cold Holding*
4.3.59* Heated treated onions are being held out of temperature control at 61°F on a counter. true 1 false Hot Holding.*
4.3.68 (iii) The establishment does not have written notification of the presence of major allergens. false 1 false Allergen Notification
4.4.13 Domestic style refrigerator is not durable for commercial use. false 1 false Equipment and Utensils - Design and Construction
4.4.15** Food containers are cracked. true 1 false Food Contact Surfaces**
4.4.59** There is no sanitizer test kit available. true 1 false Sanitizing Solutions-Testing Devices**
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
4.4.66 Exterior surfaces of the dish machine are dirty. false 1 false Warewashing Equipment-Cleaning Frequency
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*
4.4.80 Single-use items are being re-used. false 1 false Single-Service and Single-Use Articles-Use Limitation
4.4.82* The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are unclean. Shelves throughout the kitchen are unclean to sight and touch. true 3 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Reach-in cooler handles are dirty. Non-food contact surfaces of various equipment are dirty. Exterior surfaces of food containers are dirty. There is an accumulation of food debris under the grill. Floor drains are dirty. Fan covers in the reach-in cooler are dirty. false 6 false Nonfood-Contact Surfaces-Cleaning
4.6.41 The floor is dirty in various areas. Walls are dirty in various areas. false 2 false Cleaning-Frequency and Restrictions
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*

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
4.3.23* Raw shell eggs are stored above ready-to-eat food in a cooler. true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.31 In-use utensils are stored with handles in contact with food. false 1 false In-Use Utensils - Between-Use Storage.
4.3.37 A container of food is being stored on the floor. false 1 false Food Storage.
4.3.59* Bean sprouts are being held out of temperature control at 66°F on a counter. Cut cabbage is being held at 52°F in the make table. true 2 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
4.4.11 Cardboard is being used as shelf liner in a freezer. false 1 false Nonfood-Contact Surfaces
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
4.4.64 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
4.4.76* There is no measurable sanitizer in the final rinse of the dish machine. true 1 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.82* The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are unclean. 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. Exterior surfaces of food containers are dirty. Reach-in cooler handles are dirty. false 3 false Nonfood-Contact Surfaces-Cleaning
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
4.1.4 (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
4.3.24 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. 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
4.3.59* Bean sprouts are being held out of temperature control at 65°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.**
4.4.11 Various surfaces are lined with foil. false 1 false Nonfood-Contact Surfaces
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
4.4.76* There is no measurable sanitizer in the final rinse of the dish machine. true 1 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.82* The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The meat slicer is unclean to sight and touch. Interior surfaces of a reach in cooler are unclean. Shelves throughout the kitchen are unclean to sight and touch. true 5 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.83* Equipment surfaces that contact potentially hazardous foods are not being cleaned at least every 4 hours. true 1 false Equipment Food-Contact Surfaces and Utensils-Cleaning*
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 and grease under the grill. Non-food contact surfaces of various equipment are dirty. false 4 false Nonfood-Contact Surfaces-Cleaning
4.6.40 Various floor surfaces are damaged. false 1 false Repairing-Physical Facilities
4.6.41 The floor sink beneath the 3-compartment sink is dirty. The floor is dirty beneath cooking equipment. Walls are dirty in various areas. The floor is dirty in various areas. false 4 false Cleaning-Frequency and Restrictions
4.6.45 The mop is not hung to air dry. false 1 false Drying Mops
4.6.53 Items that are unnecessary to the operation of the food establishment are stored on the premises. false 1 false Maintaining Premises-Unnecessary Items and Litter
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*

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.
4.3.32 Linens in contact with foods other than dry foods. false 1 false Linens and Napkins - Use Limitation
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
4.4.63 A make table reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. false 1 true 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. Sanitizer concentration in the warewash machine is too weak. 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. Interior surfaces of the ventilation hood are unclean. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Shelves throughout the establishment are unclean. false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.30 The drain pipe is leaking beneath the 3-compartment sink.. false 1 false System Maintained in Good Repair Non-critical
4.6.40 Ceiling tiles are offset above the food prep area. false 1 false Repairing-Physical Facilities
4.6.41 Walls are dirty in various areas (especially behind the three compartment sink). The floor is dirty beneath equipment. false 2 false Cleaning-Frequency and Restrictions
4.6.52 Tool storage. false 1 false Storing Maintenance Tools

Code Observed Violations Points Critical Occurrences COS PHR
0.4 Cleaning education provided to PIC. false 1 false Cleaning Education Provided
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
4.3.31 In-use utensils are stored with handles in contact with food. (Scoop in sugar) 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
4.3.59* Sliced onions are being held at 45°F in the make table. true 1 false Cold Holding*
4.4.11 Various surfaces are lined with foil. false 1 false Nonfood-Contact Surfaces
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 A make table is not maintained to hold potentially hazardous food at or below 41°F. false 1 false Good Repair and Proper Adjustment
4.4.82* The interior of the ice machine is unclean. Interior surfaces of a reach in cooler are unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Various plastic food containers are unclean to sight and touch. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Exterior surfaces of cooking equipment are dirty. Reach-in cooler handles and gaskets are dirty. There is an accumulation of food debris under the grill. false 3 false Nonfood-Contact Surfaces-Cleaning
4.6.41 The floor sink beneath the 3-compartment sink is dirty. The floor is dirty beneath cooking equipment. false 2 false Cleaning-Frequency and Restrictions
4.6.45 The mop is not hung to air dry. false 1 false Drying Mops
4.7.2** A chemical spray bottle is not labeled with the common name. true 1 false Working Containers-Common Name**

Code Observed Violations Points Critical Occurrences COS PHR
4.3.23* Raw shell eggs are stored above ready-to-eat food in a cooler. true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.4.82* The interior of the ice machine is unclean. The vegi slicer is unclean. Interior surfaces of the ventilation hood are unclean. true 3 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
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**

Code Observed Violations Points Critical Occurrences COS PHR
4.2.2** The person in charge is unable to demonstrate adequate knowledge of proper cooling procedures. The peson in charge is unable to demonstrate knowledge of correct equipment sanitizing procedures. true 2 false Demonstration of Knowledge**
4.3.57* Potentially hazardous food was not cooled to 41°F within a total of 6 hours. true 1 false Cooling*
4.3.58** Potentially hazardous food is being cooled in covered containers. true 1 false Cooling Methods.**
4.4.13 A reach-in cooler rated for beverage and packaged products only is being used to cool hot food. false 1 false Equipment and Utensils - Design and Construction
4.4.63 The make tables are missing lids. false 1 false Good Repair and Proper Adjustment
4.4.76* Sanitizer concentration in the warewash machine is too weak. Sanitizer concentration in wiping cloth container(s) is too strong - corrected. true 2 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.82* The vegi slicer is stored unclean. The meat slicer is unclean to sight and touch. Interior surfaces of the ventilation hood are unclean. The interior of the ice machine is unclean. true 4 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.6.25** There is no hand drying provision at the hand sink. true 1 true Hand Drying Provision**
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*

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**
4.2.2** The person in charge is unable to demonstrate knowledge of correct procedures for cleaning and sanitizing utensils and food contact surfaces. The person in charge is unable to demonstrate knowledge of proper cooling methods. true 1 false Demonstration of Knowledge**
4.3.23* Raw shell eggs are stored above ready-to-eat food in a cooler. Raw meat is stored above ready-to-eat foods in a reach-in cooler. true 2 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.31 Rice scoops are stored in standing water. false 1 false In-Use Utensils - Between-Use Storage.
4.3.37 Food is being stored on the floor. false 1 false Food Storage.
4.3.57* Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (Pho soup) true 1 false Cooling*
4.3.59* Cooked rice is being held out of temperature control at 72°F on a counter. (Discarded) Sprouts are being held out of temperature control at 66°F on a counter. (Discarded) Eggs and meat are being held at 55°F in a reach in cooler. (Cooler removed from service & PHF discarded) 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.**
4.3.62* Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (Rice & Sprouts) true 1 false Time as a Public Health Control.*
4.4.105 Clean equipment is not covered or inverted to prevent contamination. Clean equipment is stored on the floor. (Cutting boards and pans) false 2 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.63 A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (Both glass door units at the restaurant.) false 1 false Good Repair and Proper Adjustment
4.4.76* The sanitizer in the final rinse of the dish machine is too weak. There are no wiping cloth sanitizer buckets. true 2 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.82* The fry slicer is unclean to sight and touch. The interior of the ice machine is unclean. The meat slicer is unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of dust and grease. true 4 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.83* Equipment surfaces and food contact surfaces that contact potentially hazardous foods are not being cleaned. (No sanitizer buckets out to sanitize surfaces.) true 1 false Equipment Food-Contact Surfaces and Utensils-Cleaning*
4.4.85 There is an accumulation of food debris under the grill. The interior/ bottom shelf of the reach in freezer is unclean. Reach-in cooler handles are dirty throughout the kitchen. false 3 false Nonfood-Contact Surfaces-Cleaning
4.5.26** A trash can and mop bucket are blocking the 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**
4.6.40 Various walls are damaged. (Hole in the wall near hot water heater) false 1 false Repairing-Physical Facilities
4.6.41 Floor sinks are dirty. The floor sink beneath the 3-compartment sink is dirty. Walls are dirty in various areas. false 3 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
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 true Eating, Drinking, or Using Tobacco**
4.3.37 Food is being stored on the floor. false 1 true Food Storage.
4.3.59* Cooked chicken is being held at 116*F in a warmer (PIC increased heat and will monitor to maintain a temperature of 135*F or higher). true 1 true Hot Holding.*
4.5.26** A stack of buckets are being stored in front of hand sink. true 1 true Using a Handwashing Sink.**
4.6.41 The floor sink beneath the 3-compartment sink is dirty. false 1 false Cleaning-Frequency and Restrictions
4.7.3* A can of condenser cleaner is being stored above spices on a wire shelf. true 1 true Storage-Separation-Poisonous or Toxic Materials*

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