| Address | 229 W 4800 S, MURRAY, UT 84107 |
| Type | Mobiles: Food Carts |
| Last Rank | 48% |
| First Seen | Thu, 14 Aug 2025 22:28:35 -0600 |
| Last Seen | Tue, 17 Mar 2026 23:38:33 -0600 |
| Phone Number | (801) 688-2006 |
| 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. (Squeeze bottle) | false | 1 | false | Food Storage Containers - Identified with Common Name of Food. | |
| 4.3.37 | Food is not covered to prevent contamination. | false | 1 | false | Food Storage. | |
| 4.4.105 | Single service items are stored in the splash zone of a hand sink. | false | 1 | false | Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage | |
| 4.4.13 | Domestic style refrigerator is not durable for commercial use. | false | 1 | false | Equipment and Utensils - Design and Construction |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 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* | Hot dog and smoked ham is being held at 56°F in a reach in cooler. | true | 1 | false | Cold Holding* | |
| 4.4.13 | Domestic style refrigerator is not durable for commercial use. | false | 1 | false | Equipment and Utensils - Design and Construction | |
| 4.4.59** | There is no sanitizer test kit available. | true | 1 | false | Sanitizing Solutions-Testing Devices** | |
| 4.4.63 | A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (Domestic style refrigerator) | false | 1 | false | Good Repair and Proper Adjustment | |
| 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* | |
| 4.5.26** | Hand sink is blocked with kitchen equipment. | true | 1 | false | Using a Handwashing Sink.** | |
| 4.9.2 | The commissary agreement is not available for viewing by the inspector. | 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 |
|---|---|---|---|---|---|---|
| 4.1.3 | 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** | |
| 4.3.59* | Cheddar cheese is being held at 47°F in a reach in cooler. | true | 1 | false | Cold Holding* | |
| 4.4.13 | Domestic style refrigerator is not durable for commercial use. | false | 1 | false | Equipment and Utensils - Design and Construction | |
| 4.4.59** | There is no sanitizer test kit available. | true | 1 | false | Sanitizing Solutions-Testing Devices** | |
| 4.4.76* | There is no measurable sanitizer in the wiping cloth container. | true | 1 | false | Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness* | |
| 4.5.14** | Hand sink water temperature does not reach 100°F within 30 seconds. | true | 1 | false | Handwashing Sink - Installation.** | |
| 4.5.9** | The water pressure at the hand sink is not sufficient for adequate hand washing. | true | 1 | true | Pressure-Water Quantity.** |
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