| Address | 1259 S REDWOOD RD, SALT LAKE CITY, UT 84104 |
| Type | Commissary |
| Last Rank | 46% |
| First Seen | Tue, 12 Mar 2024 22:06:51 -0600 |
| Last Seen | Tue, 17 Mar 2026 22:52:52 -0600 |
| Phone Number | (385) 210-7693 |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.2.18** | Employees personal food is not separated from food preparation areas. | true | 1 | true | Eating, Drinking, or Using Tobacco** | |
| 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 a reach in cooler are unclean. | false | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning (Non-Critical) | |
| 4.6.24** | There is no soap at the hand sink. | true | 1 | true | Handwashing Cleanser and Hand Sanitizers-Availability** | |
| 4.6.25** | There is no hand drying provision at the hand sink. | true | 1 | true | Hand Drying Provision** | |
| 4.6.40 | Various walls are damaged with holes. Various floor surfaces are damaged. | false | 2 | false | Repairing-Physical Facilities | |
| 4.7.2** | A chemical spray bottle is not labeled with the common name. | true | 1 | true | Working Containers-Common Name** | |
| 4.7.7* | A food container is being used to store poisonous or toxic materials. | true | 1 | false | Food Containers Prohibited from Storing 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.) | false | 1 | false | Food Handler Training | |
| 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 | |
| 4.3.23* | Raw shell eggs are stored above ready-to-eat food in a cooler. | true | 1 | false | Packaged and Unpackaged Food - Separation, Packaging, Segregation* | |
| 4.3.45* | Employee personal deodorant is stored in the reach in cooler. | true | 1 | true | Miscellaneous Sources of Contamination.* | |
| 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 at room temperature. Potentially hazardous food is being cooled in covered containers. | true | 2 | false | Cooling Methods.** | |
| 4.6.50** | There are numerous flies present in the facility. | true | 1 | false | Controlling Pests** |
| 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) | 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 | |
| 4.3.23* | Raw shell eggs are stored above ready-to-eat food in a cooler. A raw meat package is stored in contact with with ready-to-eat food in the reach-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. (Sugar and salt) | 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. | false | 1 | false | In-Use Utensils - Between-Use Storage. | |
| 4.3.57* | Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (Beans) | true | 1 | false | Cooling* | |
| 4.3.58** | Potentially hazardous food is being cooled at room temperature. | true | 1 | false | Cooling Methods.** | |
| 4.3.59* | Tripe is being held out of temperature control at 114°F on a counter. | true | 1 | false | Hot 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* | Salsa is being kept in the reach in cooler beyond expiration date. | true | 1 | false | Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard.* | |
| 4.4.11 | Cardboard is being used as shelf liner. Equipment is wrapped in a non-durable plastic liner. (Preparation table) | false | 2 | false | Nonfood-Contact Surfaces | |
| 4.4.61 | The hand sink is not sealed to the adjacent wall. | false | 1 | false | Fixed Equipment-Spacing or Sealing | |
| 4.4.63 | Gaskets are damaged on a refrigerator unit. The shelves in the reach in cooler are rusted. | false | 2 | false | Good Repair and Proper Adjustment | |
| 4.4.82* | Interior surfaces of the ventilation hood are unclean. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.5.30 | The 3-compartment sink faucet is leaking. | 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 | 2 | false | Hand Drying Provision** | |
| 4.6.40 | Areas of the floor are missing grout. Various ceiling surfaces are damaged. Various floor surfaces are damaged. | false | 3 | false | Repairing-Physical Facilities | |
| 4.6.43 | The fan is dusty above a preparation table. | false | 1 | false | Cleaning Ventilation Systems-Nuisance and Discharge Prohibition | |
| 4.7.2** | A chemical spray bottle is not labeled with the common name. | true | 1 | false | Working Containers-Common Name** | |
| 4.7.7* | A food container is being used to store poisonous or toxic materials. | true | 1 | false | Food Containers Prohibited from Storing Toxic Materials* | |
| R392-102 | The person in charge is unable to demonstrate adequate knowledge of proper disposal of waste water from the mobile trucks. | false | 1 | false | Utah Food Truck Rule |
| 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) | 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 | |
| 4.3.1* | Tortilla chips are moldy in the walk in cooler. | true | 1 | false | Safe, Unadulturated, and Honestly Presented* | |
| 4.3.31 | In-use utensils are stored with handles in contact with food. | false | 1 | true | In-Use Utensils - Between-Use Storage. | |
| 4.3.58** | Potentially hazardous food is being cooled at room temperature. ( Pork pastor) | true | 1 | false | Cooling Methods.** | |
| 4.4.11 | Non-food contact surfaces of equipment are made of unsealed wood. ( Wood block for stove). | false | 1 | false | Nonfood-Contact Surfaces | |
| 4.4.63 | Gaskets are damaged on a refrigerator unit. | false | 1 | 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* | Interior surfaces of the ventilation hood are unclean. Shelves throughout the kitchen are unclean to sight and touch. | true | 2 | 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 | |
| 4.5.30 | Pipe leaking in the preparation area. The 3-compartment sink faucet is leaking. | 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 | |
| 4.6.25** | There is no hand drying provision at the hand sink. | true | 2 | true | Hand Drying Provision** | |
| 4.6.40 | Various walls are damaged with holes. ( 3 compartment sink) Various ceiling surfaces are damaged with a holes. | false | 1 | false | Repairing-Physical Facilities | |
| 4.6.41 | The floor is dirty in various areas. | false | 1 | false | Cleaning-Frequency and Restrictions | |
| 4.6.50** | There are numerous flies present in the facility. | true | 1 | false | Controlling Pests** | |
| 4.6.51 | Dead flies have not been removed from the premises. | false | 1 | false | Removing Dead or Trapped Birds, Insects, Rodents and Other Pests | |
| 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 | |
| 4.7.2** | A chemical spray bottle is not labeled with the common name. | true | 1 | false | Working Containers-Common Name** |
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