Food Establishment Enforcement

The food service protection division works to provide education to food service workers and food service businesses in an effort to promote safe food handling and preparation practices. Individuals that work in facilities that prepare or serve food are required to obtain a Utah Food Handler Permit. Permits are obtained after successfully completing an in-person or on-line state approved training course.

Food Safety Enforcement Guidelines:

Food Safety enforcement actions are available for online viewing of enforcement actions conducted after January 1, 2007. Enforcement action is commenced after one of the following conditions exists in a food establishment:


Repeat Critical Item violations*;

Existence of one or more Critical violations and food establishment personnel cannot demonstrate knowledge in food safety;

Cumulative code violations that are not corrected in the time frame allowed;

Presence of a significant risk to public health, such as:



Extended interruptions of electrical, water utilities

Sewage backup

Misuse of toxic materials

Onset of an apparent food-borne illness outbreak

Gross unsanitary conditions

Or other circumstances that may endanger public health.

* There are two types of violations noted during an Inspection of a food establishment:

  1. “Critical” – critical violations are violations that, if left uncorrected, are more likely than other violations to contribute to food contamination or illness. Controlling temperature: such as cooking meats to the right temperature to kill food borne disease germs: Keeping food hot enough until it is served; Keeping food cold enough; Cooling food properly; Washing hands and using gloves or utensils instead of bare hands on “ready-to-eat” food; Restricting employees who become ill. Having a Registered Food Safety Manager.

  2. “Non-Critical” – non-critical violations are violations that, if left uncorrected, could lead to more serious problem but do not pose an immediate threat to food safety.

Learn more about restaurant inspection glossary terms - Inspector Jargon Glossary

Restaurants Under Enforcement:

These food establishments are currently under enforcement action. Food establishment remain posted until the cause for the enforcement action has been corrected and verified by the Health Department.

Following are the current enforcement actions initiated by the Health Department. Should you have questions, please call (801) 399-7160. If you would like to file a complaint against a food establishment in Weber or Morgan counties, call (801) 399-7160, between the hours of 8:15 a.m. and 4:45 p.m.

To report suspected cases of foodborne illness, please call (801) 399-7160.

Repeat Critical Violation

A handwashing sink is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions

Equipment food-contact surfaces and utensils not clean to sight and touch.

Potentially hazardous food or Ready-to-eat food was not reheated for hot holding so that all parts of the food reach a temperature of at least 165°F for 15 seconds.

Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.

Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.

Repeat Critical Violation of:

Proper cooling time and temperature

Plumbing installed and maintained

Maintain clean physical facility

Repeat Critical Violation of:

At least one Employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be certified food protection manager.

Food shall be protected from cross contamination by separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding and display.

Equipment food contact surfaces and utensils shall be clean to sight and touch.

Floor, Walls and ceiling surfaces shall be smooth durable and easily cleanable for areas where food establishment operation are conducted.

Some employees working without valid food handler permit