Details for TAKASHI

Address 18 W MARKET ST, SALT LAKE CITY, UT 84101
Type Restaurants: plated
Last Rank 9%
First Seen Thu, 14 Dec 2023 16:48:19 -0700
Last Seen Wed, 18 Mar 2026 00:16:08 -0600
Phone Number (801) 519-9595

Inspections

Code Observed Violations Points Critical Occurrences COS PHR
4.3.31 Rice scoops are stored in standing water. false 1 false In-Use Utensils - Between-Use Storage.
4.4.105 Clean equipment and food is stored in a location subject to splash contamination from a sink. (Sushi rice and sushi fish preparation) false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.6 Sponges are being used to clean the preparation sink and knives in the sushi bar. false 1 false Sponges-Use Limitation
4.4.63 Scrub brush used to clean fish is worn out and in disrepair. false 1 false Good Repair and Proper Adjustment
4.5.26** The hand sink is blocked in the sushi bar. true 1 false Using a Handwashing Sink.**
4.6.24** There is no soap at the hand sink in the sushi bar. true 1 false Handwashing Cleanser and Hand Sanitizers-Availability**
4.6.26 Hand soap is stored at the food preparation sink in the sushi bar. false 1 false Handwashing Aids and Devices-Use Restrictions
4.6.41 Mop sink and surrounding walls are dirty. Ladder over the mop sink is dirty. false 2 false Cleaning-Frequency and Restrictions
4.6.43 Fan over sushi rice hangiri is dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition

Code Observed Violations Points Critical Occurrences COS PHR
4.2.14** No soap is available at the hand sink in the sushi bar. true 1 false Hand Antiseptics**
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
4.3.21* Employees are handling ready to eat foods with bare hands. true 1 false Preventing Contamination from Hands*
4.3.31 Rice scoops are stored in standing water. In-use utensils are stored with handles in contact with food. false 2 false In-Use Utensils - Between-Use Storage.
4.3.37 Food containers are being stored on the floor. Food in the reach-in cooler is not covered to prevent contamination. Food is being stored in the splash zone of a hand sink in the sushi bar. false 3 false Food Storage.
4.3.56 Fish is being thawed under ROP conditions against manufacturers instructions. false 1 false Thawing
4.3.59* Cooked tofu is being held out of temperature control at 53°F on a counter. Cooked chicken is being held at 103°F on the counter. true 2 false Cold Holding*
4.4.101 Clean dishes are being towel-dried after cleaning and sanitizing. 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
4.4.63 Upright freezer is missing a wheel. false 1 false Good Repair and Proper Adjustment
4.4.72** Wash solution temperature in the chemical sanitizing dish machine does not reach at least 120°F. true 1 false Mechanical Warewashing Equipment-Wash Solution Temperature**
4.4.82* The underside of the shelf above a preparation table is unclean. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Fan covers in the ware washing area are dirty. Fan covers in the walk-in cooler are dirty. Reach-in cooler gaskets are dirty. Dish racks are unclean to sight and touch. false 4 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)
4.5.26** Hand sink in the bar is being used to wash dishes. true 1 false Using a Handwashing Sink.**
4.5.30 The 3-compartment sink faucet is leaking. false 1 false System Maintained in Good Repair Non-critical
4.6.27 Hand sinks in the sushi bar lack hand washing signage. false 1 false Handwashing Signage
4.6.40 Various walls are damaged. false 1 false Repairing-Physical Facilities
4.6.41 Walls are dirty in various areas. false 1 false Cleaning-Frequency and Restrictions
4.6.49 Employee personal items are not stored separately from food and equipment. false 1 false Using Dressing Rooms and Lockers
4.6.5 Not all floor/wall junctures are coved and sealed in back food prep area. 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* Insecticides are being stored inside establishment kitchen. true 1 false Storage-Separation-Poisonous or Toxic Materials*

Code Observed Violations Points Critical Occurrences COS PHR
4.2.18** Employees are eating in food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**

Code Observed Violations Points Critical Occurrences COS PHR
4.2.18** Employees are eating in food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
4.2.4** The person in charge is not ensuring that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing. Kitchen area. true 1 false Person in Charge- Duties**
4.3.23* Raw meat is stored above ready-to-eat foods in a reach-in cooler. true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.31 Utensils are stored in standing water. false 1 false In-Use Utensils - Between-Use Storage.
4.3.37 Food on the cookline 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.**
4.4.105 Clean equipment is not covered or inverted to prevent contamination. Clean equipment is stored in a location subject to splash contamination from a sink. (Sushi bar) false 2 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.13 Domestic style refrigerators and freezers are not durable for commercial use. false 1 false Equipment and Utensils - Design and Construction
4.4.59** There is no sanitizer test kit available. true 1 false Sanitizing Solutions-Testing Devices**
4.4.61 The hand sink is not sealed to the adjacent wall. The prep sink is not sealed to the adjacent wall. false 2 false Fixed Equipment-Spacing or Sealing
4.4.63 The condenser unit in a reach-in cooler is leaking and creating ice build up. 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
4.4.76* 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*
4.4.83* Equipment surfaces that contact potentially hazardous foods are not being cleaned at least every 4 hours. Utensils 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 Fan covers in the kitchen are dirty. Exterior surfaces of food containers are dirty. Exterior surfaces of cooking equipment are dirty. Compressor tray under sushi bar is dirty. false 4 false Nonfood-Contact Surfaces-Cleaning
4.5.13 A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (Chemical dispenser) false 1 false Approved System and Cleanable Fixtures (Non-critical)
4.5.26** A handwash sink is blocked by edamame. true 1 false Using a Handwashing Sink.**
4.6.11 Not all lights are shielded or shatterproof. false 1 false Light Bulbs-Protective Shielding
4.6.13 Insect control devices are installed above food preparation areas. false 1 false Insect Control Devices-Design and Installation
4.6.24** There is no soap at the hand sink. true 1 false Handwashing Cleanser and Hand Sanitizers-Availability**
4.6.40 Various walls are damaged. Wall is damaged in sushi bar. false 2 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
4.6.43 Ceiling air vents are dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.6.5 Stainless steel wall coverings are damaged with holes and are not sealed underneath the ventilation hood. Rubber coving is not sealed to adjacent wall. false 2 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**

Code Observed Violations Points Critical Occurrences COS PHR
4.3.56 Fish is being thawed in reduced oxygen packaging. false 1 false Thawing
4.4.105 Cutting boards are stored within the splash area of the handwashing sink. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.13 Domestic style refrigerator is not durable for commercial use. false 1 false Equipment and Utensils - Design and Construction
4.4.61 The hand sink is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. false 1 false Cutting Surfaces
4.4.76* The bottom of a refrigerator unit is heavily damaged and uncleanable. true 1 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.5.13 A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. Y valve on mop sink faucet. false 1 false Approved System and Cleanable Fixtures (Non-critical)
4.5.30 A handle is non functional on the line handsink. false 1 false System Maintained in Good Repair Non-critical
4.6.40 Various walls are damaged. Wall panels are coming away from the wall on the cook line. Light shields are damaged. false 2 false Repairing-Physical Facilities
4.6.41 The floor is dirty in various areas. false 1 false Cleaning-Frequency and Restrictions
4.6.43 Fans are dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition

Code Observed Violations Points Critical Occurrences COS PHR
4.3.20** Shellstock tags are not kept with the batch until the batch is used or discarded. Shellstock tags do not have dates written on them to show the date that the last one was used or discarded. true 2 false Shellstock, Record Keeping**
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.
4.3.62* Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. Rice cakes. true 1 false Time as a Public Health Control.*
4.4.105 Single service items are stored in the splash zone of a hand sink. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 Cardboard is being used as a floor liner in the walk-in. Non-food contact surfaces of equipment are made of unsealed wood under a make table. Cabinetry is not smooth, easily cleanable and non-absorbent. false 3 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
4.4.59** There is no sanitizer test kit available. true 1 false Sanitizing Solutions-Testing Devices**
4.4.61 A prep sink next to the cook line is not sealed to the wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.76* Sanitizer concentration in wiping cloth container(s) is too strong. Over 200ppm. true 1 true Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.85 Reach-in cooler gaskets are dirty. Reach-in cooler handles are dirty. Shelves below sushi counter have an accumulation of debris. false 2 false Nonfood-Contact Surfaces-Cleaning
4.5.13 A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. Y-valve installed on the faucet. false 1 false Approved System and Cleanable Fixtures (Non-critical)
4.6.1 There is an uncleanable gap between a vent hood panel and the wall. false 1 false Surface Characteristics-Indoor Areas
4.6.40 There are holes in the back wall of the ventilation hood where a shelf was previously mounted. A ceiling tile above dish shelves is cracked and repaired with tape. false 2 false Repairing-Physical Facilities
4.6.5 Coving near the back hand washing sink is coming off the wall. false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed

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. Raw meat is stored above other meats with lower required cooking temperatures. true 2 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.45* Sushi prep cutting boards are hanging over the front handwashing sink. No splash guards in place on the hand sink. 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. 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 Single service items are not stored to prevent contamination. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.11 Cabinetry is not smooth, easily cleanable and non-absorbent. 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
4.4.63 The condenser unit is leaking in a reach in cooler. 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
4.4.82* Interior surfaces of a reach in cooler are unclean on the cook line. The underside of the shelf above a preparation table is unclean. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 The bottom shelf of a reach in cooler is dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.26** Strainers are stored in the hand sink. The front hand sink is being blocked by a cutting board. The bar hand sink is being used for dish washing and as a dump sink. true 3 false Using a Handwashing Sink.**
4.6.25** There is no hand drying provision at the hand sink at the bar. true 1 false Hand Drying Provision**
4.6.27 A handwash sign is not at each handsink used by employees. false 1 false Handwashing Signage
4.6.37 Employee food is being stored with the establishments food. false 1 false Employee Accomodations-Designated Areas
4.6.40 The wall behind the cook line is dirty. false 1 false Repairing-Physical Facilities

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.
4.3.31 Bowls are used for food scoops and are stored inside food containers. false 1 false In-Use Utensils - Between-Use Storage.
4.4.105 Cutting boards are stored in a slash zone of a handsink. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.61 The 3-compartment sink is not sealed to the adjacent wall. Warewashing tables are not sealed to the adjacent walls. false 2 false Fixed Equipment-Spacing or Sealing
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. false 1 false Cutting Surfaces
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 The interior of a reach in freezer is dirty. Exterior surfaces of food equipment are dirty. The bottom surface of the fish walk-in freezer is dirty. false 3 false Nonfood-Contact Surfaces-Cleaning
4.6.40 Various walls are damaged in the bar area and front preparation area. false 1 false Repairing-Physical Facilities
4.6.41 Walls are dirty in the cooking area. false 1 false Cleaning-Frequency and Restrictions
4.6.43 An ice machine fan cover is dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition

Code Observed Violations Points Critical Occurrences COS PHR

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* Pre-cooked rolls are prepared on the same cutting surfaces are raw sushi rolls. 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. false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.59* Cooked eel pieces are being held at 47°F in a reach in cooler. true 1 false Cold Holding*
4.3.59* Cooked chicken pieces are being held out of temperature control at 90°F on a counter. Cooked rice patties are being held out of temperature control at 71°F on a counter. Fried shrimp is being held out of temperature control at 72°F on a counter. true 3 false Hot Holding.*
4.3.63** An updated lab test for sushi rice is not available on site. true 1 false Variance Requirement.**
4.4.11 Reach-in coolers are elevated with pieces of unsealed wood. Unsealed cinder block is being used to elevate food equipment and containers throughout the kitchen. false 2 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
4.4.82* The interior of the ice machine is unclean. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.5.26** A hand sink was blocked by a bowl of lettuce at the time of inspection in the rear of the kitchen. A hand sink in the front of the sushi line is blocked with towels and cooking equipment at the time of inspection. true 2 false Using a Handwashing Sink.**
4.6.24** Hand sanitizer is not stored at a hand washing sink. true 1 false Handwashing Cleanser and Hand Sanitizers-Availability**
4.6.40 Various floor surfaces are damaged. false 1 false Repairing-Physical Facilities
4.7.5* Fly strips are stored above a food preparation area. true 1 true Conditions of Use-Poisonous or Toxic Materials*

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.) 1 false 1 false Food Handler Training
4.3.23* Raw fish is stored above ready to eat foods in a reach-in cooler. 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.
4.3.63** A current lab test for pH modified rice showing effective bacterial control is not available on site. 3 true 1 false Variance Requirement.**
4.4.1* Food is being stored in non-food grade containers. 6 true 1 false Characteristics - Multi-use*
4.4.11 Cinder blocks are beng used to elevate food equipment. 1 false 1 false Nonfood-Contact Surfaces
4.4.13 Domestic style refrigerator is not durable for commercial use. 1 false 1 false Equipment and Utensils - Design and Construction
4.4.61 The 3-compartment sink is not sealed to the adjacent wall. 1 false 1 false Fixed Equipment-Spacing or Sealing
4.4.76* Sanitizer concentration in wiping cloth container(s) is too strong. 6 true 1 true Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.80 Single-use items are being re-used. 1 false 1 false Single-Service and Single-Use Articles-Use Limitation
4.5.26** Handwashing sinks are being used to hold equipment and dump drinks. 3 true 1 true Using a Handwashing Sink.**
4.6.40 Various floor surfaces are damaged. 1 false 1 false Repairing-Physical Facilities

Code Observed Violations Points Critical Occurrences COS PHR
4.2.12* An employee did not wash hands before putting on gloves. 6 true 1 true When to Wash-Hands and Arms*
4.2.18** Employees personal beverages are not separated from food preparation areas. 3 true 1 true Eating, Drinking, or Using Tobacco**
4.3.31 In-use utensils are stored with handles in contact with food. 1 false 1 false In-Use Utensils - Between-Use Storage.
4.4.11 Cabinetry is not smooth, easily cleanable and non-absorbent. Non-food contact surfaces of equipment are made of unsealed wood. 1 false 2 false Nonfood-Contact Surfaces
4.4.61 The hand sink is not sealed to the adjacent wall. 1 false 1 false Fixed Equipment-Spacing or Sealing
4.4.80 Single-use items are being re-used. 1 false 1 false Single-Service and Single-Use Articles-Use Limitation
4.4.82* The interior of the ice machine is unclean. 6 true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Shelves in the walk-in cooler are dirty. Shelves in the storage area are dirty. 1 false 2 false Nonfood-Contact Surfaces-Cleaning
4.6.40 Various floor surfaces are damaged. 1 false 1 false Repairing-Physical Facilities

Code Observed Violations Points Critical Occurrences COS PHR
4.3.37 Food in the reach-in cooler is not covered to prevent contamination. 1 false 1 false Food Storage.
4.4.1* Food is being stored in non-food grade sterilite containers. 6 true 1 false Characteristics - Multi-use*
4.4.105 Clean equipment is not covered or inverted to prevent contamination. 1 false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.51** The reach-in is unable to hold potentially hazardous food at or below 41°F. By end of business 9/9/16 send update or work order to lgallacher@slco.org to verify repairs. 3 true 1 false Cooling, Heating, and Holding Capacities**
4.4.61 The hand sink is not sealed to the adjacent wall. Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. 1 false 2 false Fixed Equipment-Spacing or Sealing
4.4.63 Reach-in freezer and cooler floor areas are damaged and no longer smooth, durable, or easily cleanable. 1 false 1 false Good Repair and Proper Adjustment
4.4.76* There is no measurable sanitizer in the final rinse of the dish machine. By end of business 9/9/16 send update or work order to lgallacher@slco.org to verify repairs. 6 true 1 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.85 Fan covers in the reach-in cooler and freezer are dirty. 1 false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.26** The handsink was blocked at the time of inspection. 3 true 1 true Using a Handwashing Sink.**

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. 1 false 1 false Food Handler Training
4.3.24 Food containers are not labeled with the common name of the food. 1 false 1 true Food Storage Containers - Identified with Common Name of Food.
4.3.31 In-use utensils are stored with handles in contact with food. 1 false 1 true In-Use Utensils - Between-Use Storage.
4.4.13 The Frigidaire freezer is not commercial grade. 1 false 1 false Equipment and Utensils - Design and Construction
4.4.61 The back hand sink is not sealed to the adjacent wall. 1 false 1 false Fixed Equipment-Spacing or Sealing
4.4.62 Shelving is not installed at least 6 inches above the floor to facilitate cleaning in the walk in freezer. 1 false 1 false Fixed Equipment-Elevation or Sealing
4.4.63 The Frigidair freezer and the rice cooker are repaired with tape. 1 false 1 false Good Repair and Proper Adjustment
4.4.85 Fan covers in the walk-in cooler are dirty. 1 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. 1 false 1 false Approved System and Cleanable Fixtures (Non-critical)
4.5.67 Dumpster lids are left open. Dumpster lids are missing. 1 false 1 false Covering Receptacles.
4.6.27 A handwash sign is not at each handsink used by employees. 1 false 1 false Handwashing Signage
4.6.41 Walls are dirty in various areas. 1 false 1 false Cleaning-Frequency and Restrictions
4.6.5 The rubber base under the back hand sink is no longer sealed to the wall. 1 false 1 false Floor and Wall Junctures-Coved and Enclosed or Sealed

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