| Address | 4675 S HOLLADAY BLVD, HOLLADAY, UT 84117 |
| Type | Restaurants: non-plated |
| Last Rank | 70% |
| First Seen | Tue, 27 Aug 2024 21:09:03 -0600 |
| Last Seen | Tue, 17 Mar 2026 22:03:54 -0600 |
| Phone Number | (385) 257-8300 |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.31 | In-use utensils are stored with handles in contact with food. | false | 1 | false | In-Use Utensils - Between-Use Storage. | |
| 4.3.56 | Potentially hazardous food is thawing in standing water. | false | 1 | true | Thawing | |
| 4.4.63 | Gaskets are damaged on the walk in door. | 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 | |
| 4.4.85 | Fan covers in the walk-in cooler are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.4.95* | The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. | true | 1 | false | Hot Water and Chemical* | |
| 4.5.15* | A spray hose hangs below the flood rim of the 3 compartment sink. | true | 1 | false | Backflow Prevention-Air Gap* |
| 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 | |
| 4.4.101 | Food equipment is not being air dried before being nested together. | false | 1 | false | Equipment and Utensils-Air-Drying Required | |
| 4.4.66 | Exterior surfaces of the dish machine are dirty. | false | 1 | false | Warewashing Equipment-Cleaning Frequency | |
| 4.4.82* | The canopener is unclean to sight and touch. | true | 1 | true | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.5.15* | A spray hose hangs below the flood rim of the 3 compartment sink. | true | 1 | false | Backflow Prevention-Air Gap* |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.31 | In-use utensils are stored with handles in contact with food. | false | 1 | true | In-Use Utensils - Between-Use Storage. | |
| 4.4.66 | Exterior surfaces of the dish machine are dirty. | false | 1 | false | Warewashing Equipment-Cleaning Frequency | |
| 4.4.85 | Fan covers in the walk-in cooler are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning |
| 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 | |
| 4.3.31 | 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 | |
| 4.3.59* | Crab salad is being held at 50°F in a reach in cooler. | true | 1 | false | Cold Holding* | |
| 4.3.59* | Cooked chicken is being held at 99°F in the steam table. | true | 1 | false | Hot Holding.* |
| 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 | |
| 4.4.82* | The canopener is unclean to sight and touch. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* |
| 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 | In-use utensils are stored with handles in contact with food. | false | 1 | false | In-Use Utensils - Between-Use Storage. | |
| 4.3.59* | Cheese is being held at 47°F in the make table. | true | 1 | false | Cold Holding* | |
| 4.4.101 | Food equipment is not being air dried before being nested together. | false | 1 | false | Equipment and Utensils-Air-Drying Required | |
| 4.4.82* | The canopener is unclean to sight and touch. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.85 | There is mold growing around the sealant of the three compartment sink. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.4.82* | Interior surfaces of the ventilation hood are dirty. Surfaces of the stand mixer above the bowl are dirty. The canopener is unclean to sight and touch. | true | 3 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.85 | Fan covers in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. Reach-in cooler gaskets are dirty. Shelves under clean equipment are dirty. | false | 4 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.6.41 | The ceiling around around the vent abound the three compartment sink is dirty. | false | 1 | 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 |
|---|---|---|---|---|---|---|
| 4.4.82* | Interior surfaces of the ventilation hood are unclean. The canopener is unclean to sight and touch. | true | 2 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.85 | Shelves above sandwich prep table are dusty Reach-in cooler display tracks are dirty. | false | 2 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.6.41 | The floor is dirty beneath cooking equipment. | false | 1 | false | Cleaning-Frequency and Restrictions |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.31 | Bowls are used for food scoops and are stored inside food containers. | false | 1 | false | In-Use Utensils - Between-Use Storage. | |
| 4.3.33 | Wet wiping cloths are not stored in sanitizer solution. | false | 1 | false | Wiping Cloths - Use Limitation | |
| 4.4.11 | Various surfaces are lined with foil. | false | 1 | false | Nonfood-Contact Surfaces | |
| 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 the ventilation hood are unclean. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.85 | Exterior surfaces of cooking equipment are dirty. Fan covers in the walk-in cooler are dirty. | false | 2 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.6.40 | Various walls are damaged. (Small holes) | false | 1 | false | Repairing-Physical Facilities | |
| 4.6.41 | The floor is dirty in various areas. Floor sinks are dirty. The ceiling is dirty in various areas. | false | 3 | 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 |
|---|---|---|---|---|---|---|
| 4.3.24 | 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 | Metal Bowls are used for food scoops and are stored inside food containers. | false | 1 | false | In-Use Utensils - Between-Use Storage. | |
| 4.4.105 | Single service items are stored on the floor. (In basement) | false | 1 | true | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage | |
| 4.4.82* | Interior surfaces of the ventilation hood are unclean. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.85 | Fan covers in the walk-in cooler are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.6.41 | The ceiling is dirty in various areas. | false | 1 | 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 |
|---|---|---|---|---|---|---|
| 4.2.2** | The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. | true | 1 | false | Demonstration of Knowledge** | |
| 4.3.23* | Raw beef is stored above other raw meats with lower required cooking temperatures. | true | 1 | false | Packaged and Unpackaged Food - Separation, Packaging, Segregation* | |
| 4.3.40 | Soup is being portioned in an unapproved conference room. | false | 1 | true | Food Preparation | |
| 4.3.62* | Written procedures for using time as a public health control are not available for pre made deli sandiches. | true | 1 | false | Time as a Public Health Control.* | |
| 4.3.69* | A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. (Tuna at the salad bar) | true | 1 | false | Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate pathogens - Consumer Advisory* | |
| 4.5.23* | A hand washing sink is not located for convenient use in the conference room where soup is being portioned. | true | 1 | false | Handwashing Sinks-Location* |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.23* | Package of comminuted raw meat is stored on top of and in contact with box containing uncooked pork shoulder meat. | true | 1 | true | Packaged and Unpackaged Food - Separation, Packaging, Segregation* | |
| 4.3.37 | Bags of produce are on floor. | false | 1 | false | Food Storage. | |
| 4.5.26** | Food container is stored on hand sink in bakery area. | true | 1 | true | Using a Handwashing Sink.** | |
| 4.6.27 | Hand wash sign is not at hand sink in bakery area. | false | 1 | false | Handwashing Signage | |
| 4.6.41 | Areas of ceiling are dusty. | false | 1 | false | Cleaning-Frequency and Restrictions | |
| 4.6.43 | Ceiling air vent is dusty. | false | 1 | false | Cleaning Ventilation Systems-Nuisance and Discharge Prohibition | |
| 4.6.5 | Floor-walljunctures are not coved in walk-in interior located in bakery area. | false | 1 | false | Floor and Wall Junctures-Coved and Enclosed or Sealed |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.1.2 | The health department permit is not posted in public view. | 1 | false | 1 | true | Responsibilities of the Permit Holder |
| 4.4.107 | Unwrapped stir sticks for customer self service are not individually presented. | 1 | false | 1 | false | Kitchenware and Tableware |
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