| Address | 1530 S 500 W, SALT LAKE CITY, UT 84115 |
| Type | Restaurants: plated |
| Last Rank | 42% |
| First Seen | Fri, 1 Aug 2025 02:30:26 -0600 |
| Last Seen | Tue, 17 Mar 2026 23:02:42 -0600 |
| Phone Number | (801) 952-5751 |
| 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** | |
| 4.2.22 | 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 | |
| 4.3.13** | Severely dented cans are stored with useable food products. | true | 1 | false | Package Integrity - Specifications for Receiving.** | |
| 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.** | |
| 4.3.68 (iii) | The establishment does not have written notification of the presence of major allergens. | false | 1 | false | Allergen Notification | |
| 4.4.82* | The meat slicer is unclean to sight and touch. | 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 | |
| 4.6.40 | Various walls are damaged with holes. | false | 1 | false | Repairing-Physical Facilities |
| 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 | |
| 4.3.59* | Cream cheese spread is being held at 57°F in a reach in cooler. | true | 1 | false | Cold Holding* | |
| 4.3.61* | Potentially hazardous ready to eat food prepared onsite is held more than 7 days past the marked date of preparation. | true | 1 | false | Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard.* | |
| 4.4.61 | The ventilation hood seal is damaged. | false | 1 | false | Fixed Equipment-Spacing or Sealing | |
| 4.4.76* | Sanitizer concentration in wiping cloth container(s) is too low. | true | 1 | true | Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness* | |
| 4.4.82* | Interior surfaces of a reach in cooler are unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. | 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 | |
| 4.5.26** | A hand sink is used to store a box of food. | true | 1 | true | Using a Handwashing Sink.** | |
| 4.6.41 | The floor is dirty beneath various equipment. | false | 1 | false | Cleaning-Frequency and Restrictions |
| 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** | |
| 4.3.23* | Raw ground meat is stored above ready-to-eat foods in the walk-in cooler. | true | 1 | false | Packaged and Unpackaged Food - Separation, Packaging, Segregation* | |
| 4.3.33 | Wet wiping cloths are not stored in sanitizer solution. | false | 1 | false | Wiping Cloths - Use Limitation | |
| 4.3.37 | Food in the walk in cooler and walk in freezer is not stored at least 6 inches above the floor. | false | 1 | false | Food Storage. | |
| 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.** | |
| 4.4.76* | 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* | |
| 4.6.41 | The floor is dirty in various areas. | false | 1 | false | Cleaning-Frequency and Restrictions | |
| 4.6.45 | The mop is not hung to air dry. | false | 1 | false | Drying Mops |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.4.63 | The walk in cooler gaskets are broken and being repaired with duct tape. | false | 1 | false | Good Repair and Proper Adjustment |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 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* | |
| 4.3.33 | Wet wiping cloths are not stored in sanitizer solution. | false | 1 | false | Wiping Cloths - Use Limitation | |
| 4.3.37 | Frozen food is being stored in break room freezers with employee personal food. | false | 1 | false | Food Storage. | |
| 4.3.45* | A bowl containing a cream cheese mixture is sitting directly on top of bacon. | true | 1 | false | Miscellaneous Sources of Contamination.* | |
| 4.4.63 | The walk in cooler is broken. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.76* | Sanitizer concentration coming from the three compartment sink dispenser is too low. | 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 heavily soiled with accumulations of grease. The meat slicer is unclean to sight and touch. | true | 2 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.4.85 | Shelves in the walk-in cooler are dirty. Fan covers in the walk-in cooler are dirty. | false | 2 | false | Nonfood-Contact Surfaces-Cleaning | |
| 4.5.30 | The mop sink is clogged and slow to drain. | false | 1 | false | System Maintained in Good Repair Non-critical | |
| 4.5.8** | Hot and cold water are not provided at plumbing fixtures where required. (Hand sink in front service area). | true | 1 | false | Capacity-Water Quantity** | |
| 4.6.25** | There is no hand drying provision at the hand sink in the kitchen. | true | 1 | false | Hand Drying Provision** | |
| 4.6.40 | There is an exposed gap around a utility line beneath a prep sink. | false | 1 | false | Repairing-Physical Facilities | |
| 4.6.41 | Walls in the walk-in cooler are dirty. | false | 1 | false | Cleaning-Frequency and Restrictions | |
| 4.6.53 | An unused dish machine is stored on the premises. | false | 1 | false | Maintaining Premises-Unnecessary Items and Litter | |
| R392-510UICAA | The entrance lacks "No Smoking" signage. | false | 1 | false | Utah Indoor Clean Air Act |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.4.82* | The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are unclean. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.5.30* | There is no hot water at the front hand sink. | true | 1 | false | System Maintained in Good Repair* | |
| 4.6.11 | Not all lights are shielded or shatterproof in the dry storage area | false | 1 | false | Light Bulbs-Protective Shielding | |
| 4.6.25** | There is no hand drying provision at the three compartment sink hand sink. | true | 1 | false | Hand Drying Provision** | |
| 4.6.40 | Various floor surfaces 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 | |
| 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 |
|---|---|---|---|---|---|---|
| 4.3.59* | Sliced tomatoes are being held at 51°F in the steam table. | true | 1 | false | Cold Holding* | |
| 4.4.63 | A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. Make table | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.82* | The canopener is unclean to sight and touch. | true | 1 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.5.26** | There is a bucket in the back hand sink | true | 1 | false | Using a Handwashing Sink.** | |
| 4.6.25** | There is no hand drying provision at the hand sink. Battery is dead on dispenser | true | 1 | false | Hand Drying Provision** | |
| 4.6.53 | Nonfunctional equipment is stored on the premises. Dishwasher | false | 1 | false | Maintaining Premises-Unnecessary Items and Litter | |
| 4.7.13* | There is a can of hot shot roach killer | true | 1 | false | Restricted Use Pesticides-Criteria* |
| 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 | |
| 4.3.23* | Raw shell eggs are stored next ready-to-eat food in a cooler. | true | 1 | true | Packaged and Unpackaged Food - Separation, Packaging, Segregation* | |
| 4.4.11 | Cardboard is being used as a prop in the make table | false | 1 | true | Nonfood-Contact Surfaces | |
| 4.4.63 | Gaskets are damaged on a refrigerator unit. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.4.64 | Cutting boards are scratched and scored and no longer easily cleanable. | false | 1 | false | Cutting Surfaces | |
| 4.4.82* | Interior surfaces of the make table are unclean. Interior surfaces of the ventilation hood are unclean. The canopener is unclean to sight and touch. Cos | true | 3 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.5.47* | The ware washing sink is not indirectly drained. | true | 1 | false | Backflow Prevention* | |
| 4.7.3* | Chemicals are stored above food. Above tea and hot chocolate Chemicals are stored above food equipment. In dry storage Chemicals on a prep table | true | 3 | false | Storage-Separation-Poisonous or Toxic Materials* |
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