| Address | 213 E 12300 S, DRAPER, UT 84020 |
| Type | Restaurants: non-plated |
| Last Rank | 64% |
| First Seen | Tue, 25 Feb 2025 21:23:53 -0700 |
| Last Seen | Tue, 17 Mar 2026 21:56:11 -0600 |
| Phone Number | (801) 369-2154 |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.2.18** | Employees personal food is not separated in the reach-in cooler. | true | 1 | false | Eating, Drinking, or Using Tobacco** | |
| 4.4.53 | Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. | false | 1 | false | Drainboards | |
| 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 | There is water accumulation in a reach-in cooler. Gaskets are damaged on a refrigerator unit. | false | 2 | false | Good Repair and Proper Adjustment | |
| 4.4.82* | Shelves throughout the kitchen are unclean to sight and touch (Warewash area and shelving above food prep area). | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.6.40 | Various walls are damaged. Areas of the floor are missing grout. | false | 2 | false | Repairing-Physical Facilities | |
| 4.6.41 | The area underneath the cooking equipment has a heavy accumulation of grease. | false | 1 | false | Cleaning-Frequency and Restrictions |
| 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 | |
| 4.3.24 | Food containers are not labeled with the common name of the food. | false | 1 | true | Food Storage Containers - Identified with Common Name of Food. | |
| 4.3.59* | Pico de gallo is measuring at 45°F in the make table. | true | 1 | true | Cold Holding* | |
| 4.3.68 (iii) | The establishment does not have written notification of the presence of major allergens. | false | 1 | false | Allergen Notification | |
| 4.4.101 | Food equipment is not being air dried before being nested together. | false | 1 | false | Equipment and Utensils-Air-Drying Required | |
| 4.4.61 | The 3-compartment 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 | |
| 4.6.15 | There is a gap at the bottom of the exterior door. | false | 1 | false | Outer Openings-Protected |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.1.2 | The health department permit is not posted in public view. | false | 1 | true | Responsibilities of the Permit Holder | |
| 4.3.59* | Fresh salsa is being held at 50°F in the make table. | true | 1 | false | Cold Holding* | |
| 4.4.105 | Clean equipment is stored in a location subject to splash contamination from a sink. | 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 behind water heater. | false | 1 | false | Nonfood-Contact Surfaces | |
| 4.4.61 | The hand sink near the mop sink is not sealed to the adjacent wall. | false | 1 | false | Fixed Equipment-Spacing or Sealing | |
| 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 |
|---|---|---|---|---|---|---|
| 4.1.3 | 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 personal beverages are not separated from food preparation areas. | true | 1 | false | Eating, Drinking, or Using Tobacco** | |
| 4.4.63 | Shelves in walk in refrigerator are damaged. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.76* | There is no measurable sanitizer in the final rinse of the 3 compartment sink. | true | 1 | true | Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness* | |
| 4.4.85 | Fan covers in the walk-in cooler are dirty. Non-food contact surfaces of various equipment are dirty. Tortilla Machine. | false | 2 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.5.14** | Hand sink water temperature does not reach 100°F within 30 seconds. No hot water. | true | 1 | false | Handwashing Sink - Installation.** | |
| 4.5.30 | The drain pipe is leaking beneath the hand sink. | false | 1 | false | System Maintained in Good Repair Non-critical | |
| 4.6.40 | Various ceiling surfaces are damaged. Above walk in refrigerator. | false | 1 | false | Repairing-Physical Facilities | |
| 4.6.41 | Walls are dirty in various areas. Behind 3 compartment sink. | 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 |
|---|---|---|---|---|---|---|
| 4.1.4 (ii) | The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) | false | 1 | false | Food Safety Manager Registration | |
| 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. | |
| 4.3.33 | Wet wiping cloths are not stored in sanitizer solution. | false | 1 | false | Wiping Cloths - Use Limitation | |
| 4.3.59* | Cheese is being held out of temperature control at 50°F on a counter. | true | 1 | true | Cold Holding* | |
| 4.4.82* | Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. | true | 1 | true | 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 | |
| 4.5.14** | Hand sink water temperature in bathroom does not reach 100°F within 30 seconds. | true | 1 | false | Handwashing Sink - Installation.** | |
| 4.6.15 | The back door is propped open. | false | 1 | true | Outer Openings-Protected | |
| 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 |
|---|---|---|---|---|---|---|
| 4.1.4 (ii) | The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) | false | 1 | false | Food Safety Manager Registration | |
| 4.2.1 | There is no designated person in charge. | true | 1 | false | Assignment of Responsibility | |
| 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* | Rice and beans are being held at 118°F in the steam table. | true | 1 | false | Hot Holding.* | |
| 4.3.62* | Potentially hazardous food is not continually 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.* | |
| 4.4.101 | Food equipment is not being air dried before being nested together. | false | 1 | false | Equipment and Utensils-Air-Drying Required | |
| 4.4.105 | Single service items are stored on the floor. | false | 1 | false | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage | |
| 4.4.85 | Reach-in cooler handles are dirty. Exterior surfaces of food containers are dirty. Fan covers in the walk-in cooler are dirty. | false | 3 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.6.41 | The floor is dirty beneath equipment. | false | 1 | false | Cleaning-Frequency and Restrictions |
| 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 (ii) | The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) | false | 1 | false | Food Safety Manager Registration | |
| 4.2.20 | Not all food employees are using hair restraints. | false | 1 | false | Hair Restraint Effectiveness | |
| 4.3.59* | Cut tomatoes are being held at 46°F in the make table. | true | 1 | false | Cold Holding* | |
| 4.3.59* | Cooked onions are being held out of temperature control at 69°F on a counter make station. | true | 1 | false | Hot Holding.* | |
| 4.4.101 | Food equipment is not being air dried before being nested together. | false | 1 | false | Equipment and Utensils-Air-Drying Required | |
| 4.4.63 | A reach-in cooler and make-table is not maintained to hold potentially hazardous food at or below 41°F. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.76* | Sanitizer concentration in wiping cloth container(s) is too low. | true | 1 | false | Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness* | |
| 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 faucet is leaking on the hand sink near point of sale. | false | 1 | false | System Maintained in Good Repair Non-critical | |
| 4.6.40 | Various walls are damaged with small holes. | false | 1 | false | Repairing-Physical Facilities | |
| R392-510UICAA | The entrance lacks "No Smoking" signage. | false | 1 | false | Utah Indoor Clean Air Act |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.1.2 | The health department permit is not posted in public view. | false | 1 | false | Responsibilities of the Permit Holder | |
| 4.1.4 (ii) | Unable to show a certified manager is registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) | false | 1 | false | Food Safety Manager Registration | |
| 4.3.59* | Cut tomatoes measure 48 F while holding at cold table . | true | 1 | true | Cold Holding* | |
| 4.4.61 | Non-portable equipment (glass door reach-in) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. | false | 1 | false | Fixed Equipment-Spacing or Sealing | |
| 4.4.62 | Non-portable equipment (glass door reach-in) is not elevated at least 6 inches above the floor and is not sealed to the floor. | false | 1 | false | Fixed Equipment-Elevation or Sealing |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.2.18** | Employees are eating in food preparation areas. Employees personal beverages are not separated from food preparation areas. | true | 2 | false | Eating, Drinking, or Using Tobacco** | |
| 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. | |
| 4.3.33 | Wet wiping cloths are not stored in sanitizer solution. | false | 1 | false | Wiping Cloths - Use Limitation | |
| 4.3.59* | Cut tomatoes are being held at 53°F in the make table. | true | 1 | false | Cold Holding* | |
| 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 | |
| 4.4.13 | There is a large container holding sugar that is not food grade. | false | 1 | false | Equipment and Utensils - Design and Construction | |
| 4.4.51** | The make table is unable to hold potentially hazardous food at or below 41°F. | true | 1 | false | Cooling, Heating, and Holding Capacities** | |
| 4.4.80 | Single-use items are being re-used as scoops. | false | 1 | false | Single-Service and Single-Use Articles-Use Limitation | |
| 4.4.85 | Reach-in cooler gaskets are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.5.67 | Dumpster lids are left open. | false | 1 | false | Covering Receptacles. | |
| 4.5.69 | The dumpster area is not maintained clean. | false | 1 | false | Maintaining Refuse Areas and Enclosures | |
| 4.6.15 | The back door is propped open. | false | 1 | false | Outer Openings-Protected | |
| 4.6.40 | There are a few small holes in the wall where a tv used to be. | 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 |
|---|---|---|---|---|---|---|
| 4.2.18** | Employees personal beverages are not separated from food preparation areas. | true | 1 | false | Eating, Drinking, or Using Tobacco** | |
| 4.5.15* | A spray hose hangs below the flood rim of the 3 compartment sink. | true | 1 | false | Backflow Prevention-Air Gap* | |
| 4.6.41 | There is black mold above the 3 compartment sink. | 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 |
|---|---|---|---|---|---|---|
| 4.4.85 | Black mold above 3-comp sink. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.6.40 | There is a hole above the walk-in door. | false | 1 | false | Repairing-Physical Facilities | |
| 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 |
|---|---|---|---|---|---|---|
| 4.3.59* | Pico de gallo is being held at 46°F in the make table. | 6 | true | 1 | false | Cold Holding* |
| 4.4.82* | Surfaces are unclean around the soda dispenser nozzles. | 6 | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* |
| 4.6.41 | The floor is dirty in various areas. Walls are dirty in various areas. | 1 | false | 2 | false | Cleaning-Frequency and Restrictions |
| 4.6.43 | Ceiling air vents are dusty. | 1 | false | 1 | false | Cleaning Ventilation Systems-Nuisance and Discharge Prohibition |
| 4.6.53 | Nonfunctional equipment is stored on the premises. (soap dispenser) | 1 | false | 1 | true | Maintaining Premises-Unnecessary Items and Litter |
0195407f-33b9-751f-a106-01931dc76391
— JSON