2nd Floor Room #200
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
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:
Learn more about restaurant inspection glossary terms - Inspector Jargon Glossary NEW!
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 of:
Raw animal food is separated from ready-to-eat food, or is placed, stored or displayed above ready-to-eat food
Potentially hazardous cold food was maintained at a temperature of 41°F or less
Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was 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.
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