| Address | 2703 S 8400 W, MAGNA, UT 84044 |
| Type | Restaurants: non-plated |
| Last Rank | 60% |
| First Seen | Tue, 25 Feb 2025 22:04:42 -0700 |
| Last Seen | Tue, 17 Mar 2026 22:26:31 -0600 |
| Phone Number | (972) 828-0711 |
| 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) | Could not verify food safety manager certificate during inspection. | true | 1 | false | Food Safety Manager Certification | |
| 4.5.30 | The 3-compartment sink faucet is leaking. | false | 1 | false | System Maintained in Good Repair Non-critical | |
| 4.6.1 | Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. | false | 1 | false | Surface Characteristics-Indoor Areas | |
| 4.6.40 | Various walls are damaged with holes. | false | 1 | false | Repairing-Physical Facilities | |
| 4.6.41 | Floor sinks are dirty. The mop sink is dirty. Floors are dirty beneath equipment. | false | 3 | 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 | |
| 4.2.4** | The person in charge is not ensuring that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing. | true | 1 | false | Person in Charge- Duties** | |
| 4.3.68 (iii) | The establishment does not have written notification of the presence of major allergens. | false | 1 | false | Allergen Notification | |
| 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** | |
| 4.6.40 | Various floor surfaces are damaged. Various walls are damaged. | false | 2 | false | Repairing-Physical Facilities | |
| 4.6.41 | The floor is dirty beneath cooking equipment. The floor is dirty in various areas. Walls are dirty in various areas. Floor sinks are dirty. | false | 4 | false | Cleaning-Frequency and Restrictions |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 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 | |
| 4.3.59* | Chicken wings are being held between 112-130°F in a warmer. | true | 1 | false | Hot 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 |
| 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 | |
| 4.2.2** | The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. | true | 1 | false | Demonstration of Knowledge** | |
| 4.3.59* | Boneless chicken wings are being held at 112°F in a warmer. | true | 1 | false | Hot Holding.* | |
| 4.4.105 | Clean equipment is stored in a location subject to splash contamination from a sink. Single service items are stored on the floor. | false | 2 | false | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage | |
| 4.4.63 | Gaskets are damaged on a refrigerator unit. The condenser unit in the walk-in freezer is leaking and creating ice build up. | false | 2 | false | Good Repair and Proper Adjustment | |
| 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. | |
| 4.6.24** | There is no soap at each hand sink used by employees. | true | 1 | false | Handwashing Cleanser and Hand Sanitizers-Availability** | |
| 4.6.25** | There is no hand drying provision at the hand sink. (Back hand sink) There is no hand drying provision in the employee restroom. | true | 2 | false | Hand Drying Provision** | |
| 4.6.4 | Utility lines are not installed above the floor to facilitate cleaning. | false | 1 | false | Floors, Walls, and Ceilings-Utility Lines | |
| 4.6.41 | The floor is dirty in various areas. | 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 (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 | |
| 4.3.59* | Chicken wings are being held at 119°F in a warmer. | true | 1 | false | Hot Holding.* | |
| 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 | |
| 4.4.63 | A reach-in warmer is not maintained to hold potentially hazardous food at or above 135 degrees F. Gaskets are damaged on a refrigerator unit. | false | 2 | false | Good Repair and Proper Adjustment | |
| 4.4.84 | The interior of the microwave is unclean. | false | 1 | false | Cooking and Baking Equipment | |
| 4.4.85 | Reach-in cooler gaskets are dirty. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.5.14** | Hand sink water temperature does not reach 100°F within 30 seconds. | true | 1 | false | Handwashing Sink - Installation | |
| 4.5.26** | Hand sink in the back room is being used to store cleaning equipment. | true | 1 | false | Using a Handwashing Sink.** | |
| 4.6.25** | There is no hand drying provision at the hand sink. | true | 1 | false | Hand Drying Provision** | |
| 4.6.4 | Utility lines are not installed above the floor to facilitate cleaning. | false | 1 | false | Floors, Walls, and Ceilings-Utility Lines | |
| 4.6.40 | Floor tiles are damaged. | false | 1 | false | Repairing-Physical Facilities | |
| 4.6.41 | The floor is dirty in various areas. | false | 1 | false | Cleaning-Frequency and Restrictions | |
| 4.7.2** | A chemical spray bottle is not labeled with the common name. | true | 1 | false | Working Containers-Common Name** | |
| 4.7.5* | Raid is being stored in the facility. | true | 1 | false | Conditions of Use-Poisonous or Toxic Materials* |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 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 | |
| 4.2.12* | An employee did not wash hands between clean and dirty tasks. | true | 1 | false | When to Wash-Hands and Arms* | |
| 4.3.59* | Cooked chicken is being held at 106F in a warmer. | true | 1 | false | Hot Holding.* | |
| 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 | |
| 4.5.26** | Equipment is stored in the handsink. | true | 1 | false | Using a Handwashing Sink.** | |
| 4.6.1 | The floor of the walk-in cooler is unsealed. The floor by the soda bibs is unsealed. | false | 2 | false | Surface Characteristics-Indoor Areas | |
| 4.6.40 | The floor is damaged behind the the warmers. | false | 1 | false | Repairing-Physical Facilities | |
| 4.6.41 | The wall behind the soda bibs is unsealed. | false | 1 | false | Cleaning-Frequency and Restrictions |
| 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 | |
| 4.4.85 | Reach in freezer is unclean. | false | 1 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.6.1 | Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. | false | 1 | false | Surface Characteristics-Indoor Areas | |
| 4.6.41 | The floor and walls are dirty in various areas. | false | 1 | false | Cleaning-Frequency and Restrictions |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.6.1 | The floor around the soda bibs is unsealed. | false | 1 | false | Surface Characteristics-Indoor Areas | |
| 4.6.5 | The floor by the three compartment sink is damaged. | false | 1 | false | Floor and Wall Junctures-Coved and Enclosed or Sealed |
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