| Address | 13515 S 150 E, DRAPER, UT 84020 |
| Type | Schools: no preparation, service only |
| Last Rank | ??? |
| First Seen | Tue, 7 Oct 2025 22:44:14 -0600 |
| Last Seen | Tue, 17 Mar 2026 01:30:39 -0600 |
| Phone Number | (801) 755-8684 |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.4.13 | Domestic style freezer is not durable for commercial use. | false | 1 | false | Equipment and Utensils - Design and Construction | |
| 4.5.13 | A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. | false | 1 | false | Approved System and Cleanable Fixtures (Non-critical) | |
| 4.6.40 | The baseboard is no longer sealed to the wall behind the oven. | false | 1 | false | Repairing-Physical Facilities |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.4.63 | The can opener blade is not sharp enough to prevent creation of metal fragments. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.6.40 | Various walls are damaged. Near mop sink. | false | 1 | false | Repairing-Physical Facilities |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.58** | Potentially hazardous food is being cooled in covered containers. | true | 1 | false | Cooling Methods.** | |
| 4.3.59* | Cut watermelon is measuring at 55°F in the reach-in cooler. | true | 1 | false | Cold Holding* | |
| 4.3.61* | Soft cheeses were kept in the reach-in cooler past the 7 day limit. Cheddar, feta. Discarded. | true | 1 | true | Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard.* | |
| 4.4.76* | Sanitizer concentration in the 3 compartment sink is too low. | true | 1 | true | Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness* |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.59* | Cheddar cheese is being held at 50°F in a ice bath. | true | 1 | false | Cold Holding* |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.56 | Potentially hazardous food is thawing at room temperature. (Chicken tenders) | false | 1 | false | Thawing |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.59* | Cut tomatoes are being held at 49°F in a food cart. Cooked beans are being held at 62°F in a separate food cart. | true | 2 | false | Cold Holding* | |
| 4.6.4 | Utility lines are not installed above the floor to facilitate cleaning. | false | 1 | false | Floors, Walls, and Ceilings-Utility Lines | |
| 4.6.43 | 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 |
|---|---|---|---|---|---|---|
| 4.4.76* | There is no measurable sanitizer in the sanitizer compartment of the three compartment sink.. | 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.** |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.3.59* | Ranch dressing is being held out of temperature control at 65 °F on a counter. | true | 1 | false | Cold Holding* | |
| 4.4.61 | The hand sink is becoming unsealed to the adjacent wall. | false | 1 | false | Fixed Equipment-Spacing or Sealing | |
| 4.4.63 | The can opener blade is not sharp enough to prevent creation of metal fragments. | false | 1 | false | Good Repair and Proper Adjustment | |
| 4.5.26** | Employee sitting in chair in front of hand sink in front. A hand sink in the back is completely blocked by large equipment. | true | 1 | false | Using a Handwashing Sink.** | |
| 4.7.19 | A jacket and purse are being stored next to condiments. | false | 1 | false | Other Personal Care Items-Storage |
| Code | Observed Violations | Points | Critical | Occurrences | COS | PHR |
|---|---|---|---|---|---|---|
| 4.4.82* | The interior of the ice machine is dirty. The canopener is unclean to sight and touch. | true | 2 | false | Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* | |
| 4.6.40 | Epoxy coating is chipping on the floor throughout the kitchen making it no longer smooth and easily cleanable. | false | 1 | false | Repairing-Physical Facilities |
| 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 |
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