| Address | 10261 S 1300 E, SANDY, UT 84094 |
| Type | Restaurants: plated |
| Last Rank | 17% |
| First Seen | Thu, 14 Dec 2023 16:03:20 -0700 |
| Last Seen | Wed, 18 Mar 2026 00:07:41 -0600 |
| Phone Number | (801) 590-3480 |
| 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** | |
| 4.2.22 | 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 | true | 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. | |
| 4.3.33 | Wet wiping cloths are not stored in sanitizer solution. | false | 1 | false | Wiping Cloths - Use Limitation | |
| 4.3.37 | A container of food is being stored on the floor. | 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 | |
| 4.4.11 | A reach in freezer is covered in manufacturing tape. | false | 1 | false | Nonfood-Contact Surfaces | |
| 4.4.49 | Pressurized cylinders are not secured. | false | 1 | true | Restraining Pressurized Containers | |
| 4.4.80 | Single-use items are being re-used. | false | 1 | false | Single-Service and Single-Use Articles-Use Limitation | |
| 4.5.61 | The restroom lacks a covered waste receptacle. | false | 1 | false | Toilet Room Receptacle-Covered. |
| 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 are eating in 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. (Flour) | 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. (Muffin mix) | false | 1 | false | In-Use Utensils - Between-Use Storage. | |
| 4.3.68 (iii) | The establishment does not have written notification of the presence of major allergens. | false | 1 | false | Allergen Notification | |
| 4.4.101 | Food equipment is not being air dried before being nested together. | false | 1 | false | Equipment and Utensils-Air-Drying Required | |
| 4.4.80 | Single-use items are being re-used. (Gloves in berries) | false | 1 | false | Single-Service and Single-Use Articles-Use Limitation | |
| 4.4.82* | Surfaces of the stand mixer above the bowl are dirty. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.5.30 | The 3-compartment sink faucet is leaking as well as the drain pipe. | false | 1 | false | System Maintained in Good Repair Non-critical | |
| 4.6.41 | The floor is dirty in various areas. (Walk in Freezer) Walls are dirty in various areas. | false | 2 | false | Cleaning-Frequency and Restrictions | |
| 4.6.43 | Ceiling air vents are dusty. | false | 1 | false | Cleaning Ventilation Systems-Nuisance and Discharge Prohibition |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.1.3 | Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) | false | 1 | false | Food Handler Training | |
| 4.3.23* | Eggs are being stored above ready to eat food in the reach in cooler. | true | 1 | false | Packaged and Unpackaged Food - Separation, Packaging, Segregation* | |
| 4.3.37 | Food is being stored on the floor in the walk in freezer. Condiments are being stored next to hand sink and are not covered to prevent contamination (recommended splash guard installation). | false | 2 | false | Food Storage. | |
| 4.3.40 | Salmon is being prepped on the 3 compartment sink. | false | 1 | false | Food Preparation | |
| 4.3.59* | Sprouts are being held at 49°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.** | |
| 4.4.68 | Employees are washing hands in the 3 compartment sink. | false | 1 | false | Warewashing Sinks-Use Limitation | |
| 4.5.26** | Bagels are stored inside the hand-sink, blocking access. | true | 1 | false | Using a Handwashing Sink.** | |
| 4.6.15 | An exterior door is not tight fitting. | false | 1 | false | Outer Openings-Protected | |
| 4.6.24** | There is no soap at the hand sink. | true | 1 | false | Handwashing Cleanser and Hand Sanitizers-Availability** | |
| 4.6.37 | Personal items are stored next to food. | false | 1 | false | Employee Accomodations-Designated Areas | |
| 4.6.40 | Various walls are damaged. | false | 1 | false | Repairing-Physical Facilities | |
| 4.6.43 | Ceiling air vents are dusty. | false | 1 | false | Cleaning Ventilation Systems-Nuisance and Discharge Prohibition |
| 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 | A container of food is being stored on the floor in the walk in cooler. Food is stored in the splash zone of the hand sink. | false | 2 | false | Food Storage. | |
| 4.3.38 | Food is being stored in the restroom (chips). | false | 1 | false | Food Storage - Prohibited Areas. | |
| 4.4.82* | The interior of the ice machine is unclean. The meat slicer is unclean to sight and touch. | true | 2 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.5.26** | There are bags of food stored in the front hand sink. Knives are stored on top of the back hand. | true | 2 | true | Using a Handwashing Sink.** | |
| 4.5.30* | There is no hot water at the back hand sink. | true | 1 | false | System Maintained in Good Repair* |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.2.18** | Employee food is stored with food served to the public. | true | 1 | false | Eating, Drinking, or Using Tobacco** | |
| 4.3.23* | Raw meat (bacon) is stored above ready-to-eat foods (tomatoes) in the reach-in cooler. | true | 1 | false | Packaged and Unpackaged Food - Separation, Packaging, Segregation* | |
| 4.3.24 | Food containers are not labeled with the common name of the food. (Water spray bottle) | false | 1 | false | Food Storage Containers - Identified with Common Name of Food. | |
| 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* | Food is being stored in non-food grade bags. | true | 1 | false | Characteristics - Multi-use* | |
| 4.4.54 | There is no ventilation hood above the large single burner gas stove, causing a build up of grease on the walls and ceiling. | false | 1 | false | Ventilation Hood Systems-Adequacy | |
| 4.5.26** | The hand sink is blocked by bagels. | true | 1 | true | Using a Handwashing Sink.** | |
| 4.6.24** | There is no soap at the rear hand sink. | true | 1 | false | Handwashing Cleanser and Hand Sanitizers-Availability** | |
| 4.6.52 | A knife sharpener is stored on the ice machine. | false | 1 | false | Storing Maintenance Tools | |
| 4.7.16* | Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. | true | 1 | true | Restriction and Storage* |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.2.18** | Employee food is not separated from food for the establishment. | true | 1 | false | Eating, Drinking, or Using Tobacco** | |
| 4.3.24 | Food containers are not labeled with the common name of the food (water spray bottle) | false | 1 | true | 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 | |
| 4.3.37 | Food is being stored on the floor in the walk in freezer. | false | 1 | false | Food Storage. | |
| 4.4.1* | Food is being stored in non-food grade containers. | true | 1 | false | Characteristics - Multi-use* | |
| 4.4.64 | Cutting boards are scratched and scored and no longer easily cleanable. | false | 1 | false | Cutting Surfaces | |
| 4.4.84 | The interior of the microwave is unclean. | false | 1 | false | Cooking and Baking Equipment | |
| 4.5.67 | Dumpster lids are left open. | false | 1 | false | Covering Receptacles. | |
| 4.6.15 | The back door is propped open. | false | 1 | true | Outer Openings-Protected |
018c6a91-f754-7c9d-b77f-3c15ab740c6a
— JSON