| Address | 2971 W 4700 S, TAYLORSVILLE, UT 84129 |
| Type | Mobiles: Mobile Food Units (Trucks) |
| Last Rank | 15% |
| First Seen | Tue, 18 Mar 2025 22:00:31 -0600 |
| Last Seen | Tue, 17 Mar 2026 23:59:00 -0600 |
| Phone Number | (561) 379-3567 |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.59* | Cheese and various potentially hazardous foods are being held at 48-50°F in the make table. | true | 1 | false | Cold Holding* | |
| 4.3.59* | Cooked beef and chicken is being held at 71°F in a warmer. (Discarded) | true | 1 | false | Hot Holding.* | |
| 4.4.1* | Food is being stored in non-food grade containers. | true | 1 | false | Characteristics - Multi-use* | |
| 4.4.13 | Domestic style freezer is not durable for commercial use. | false | 1 | false | Equipment and Utensils - Design and Construction | |
| 4.4.57** | There is no probe thermometer available with range of 0 - 220°F. | true | 1 | false | Food Temperature Measuring Devices** | |
| 4.4.85 | Exterior surfaces of food containers are dirty. Exterior surfaces of cooking equipment are dirty. Reach-in cooler handles and gaskets are dirty. | false | 3 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.5.26** | Hand sinks are being used for purposes other than hand washing. | true | 1 | false | Using a Handwashing Sink.** | |
| 4.6.41 | The floor is dirty in various areas. Walls are dirty in various areas. | false | 2 | false | Cleaning-Frequency and Restrictions | |
| 4.9.2 | The commissary agreement is not available for viewing by the inspector.w | false | 1 | false | Commissary Agreement | |
| 4.9.3 | The restroom agreement is not available for viewing by the inspector. | false | 1 | false | Toilet Agreement |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.59* | Pork chop is being held at 44°F in the make table. | true | 1 | false | Cold Holding* | |
| 4.5.30 | Food truck hand sink water pressure is not sufficient for hand washing. | false | 1 | true | System Maintained in Good Repair Non-critical | |
| 4.6.41 | The floor and wall are dirty under the three compartment sink. | false | 1 | false | Cleaning-Frequency and Restrictions | |
| 4.7.3* | Propane tanks are being stored in the food truck. | true | 1 | false | Storage-Separation-Poisonous or Toxic Materials* |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.45* | Snowmelt from the roof has dripped onto the grill and grill utensils. | true | 1 | false | Miscellaneous Sources of Contamination.* | |
| 4.4.63 | There is a leak in the ceiling dripping water. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.5.8** | The mobile fresh water tank is empty. | true | 1 | false | Capacity-Water Quantity** | |
| 4.9.13 | Mobile unit is not returning to an approved commissary kitchen on a daily basis. | false | 1 | false | Commissary Use | |
| 4.9.2 | Mobile unit lacks active commissary agreement. | false | 1 | false | Commissary Agreement | |
| 4.9.3 | Mobile unit lacks restroom agreement. | false | 1 | false | Toilet Agreement | |
| 7.4.4 (ii) | The mobile unit is operating and has been vending without an approved commissary kitchen. | true | 1 | false | Summary Permit Suspension - Imminent Health Hazard |
| 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 | |
| 4.7.2** | 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 |
|---|---|---|---|---|---|---|
| 4.1.4 (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 chicken is stored above other raw meats with lower required cooking temperatures. | true | 1 | false | Packaged and Unpackaged Food - Separation, Packaging, Segregation* | |
| 4.3.59* | Hot dogs are being held at 46°F in the make table. Eggs are being held at 75F out of temperature control on the counter. | true | 2 | false | Cold Holding* | |
| 4.4.11 | Cardboard is being used as a floor mat. | false | 1 | false | Nonfood-Contact Surfaces | |
| 4.4.57** | There is no probe thermometer available with range of 0 - 220°F. | true | 1 | false | Food Temperature Measuring Devices** | |
| 4.4.59** | There is no sanitizer test kit available. | true | 1 | false | Sanitizing Solutions-Testing Devices** | |
| 4.4.61 | The ventilation hood is not sealed to the adjacent wall. | false | 1 | false | Fixed Equipment-Spacing or Sealing | |
| 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* | |
| 4.5.30 | The drain pipe is leaking beneath the hand sink. | false | 1 | false | System Maintained in Good Repair 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 | false | Hand Drying Provision** | |
| 4.6.41 | The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. | false | 3 | 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** | |
| 4.7.4** | Toxic materials that are not used for food establishment operations are stored in the food establishment. | true | 1 | false | Restriction-Poisonous or Toxic Materials** |
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