At a glance
CleanCleaver food safety systematic review results
What happened?
76point violations
36 problems found · 8 marked critical · Routine county inspection · Jan 27, 2026
Is that a lot?
Most sit-down restaurants here got 14 to 49 point violations. Eggsburgh got more than most.
Compared with 1,218 Salt Lake County sit-down restaurants. Each restaurant's last routine inspection counts.
What was found out about Eggsburgh?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Assignment of Responsibility 4.2.1How to fixFix it
- Marked critical: Person in Charge- Duties 4.2.4**How to fixFix it
- Marked critical: Packaged and Unpackaged Food - Separation, Packaging, Segregation 4.3.23*How to fixFix it
Source: Salt Lake County Health Department
We review Salt Lake County health data to make this report. We are not the Salt Lake County Health Department.
Visit them directly at saltlakecounty.gov (opens the department's site) · How we review
For Eggsburgh's team
Is this your place?
Welcome, Eggsburgh. We'll walk through this together, one item at a time. To log the fixes, claim Eggsburgh first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim EggsburghWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Assignment of ResponsibilityThe county found: “The back of house kitchen does not have a designated person in charge at all hours of operation (back of house manager…”
Then the next one: Person in Charge- Duties
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-305.11, Food Code 6-501.112.
Try it yourself
Fix and log it: Cold food above 41°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Salt Lake County that keep their kitchens clean and put their guests' health first?
Claim EggsburghWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From Salt Lake County Health Department · 4 inspections on record · Last checked Oct 8, 2026
The county visited once in the last 12 months (1 routine).
The county inspects each food place one to three times a year. It does not say when it will come. How often depends on the place's risk level. Level 1: once a year. Level 2: every 9 months. Level 3: twice a year. Level 4: three times a year. A complaint can bring another visit.
Every visit
LatestJan 27, 2026Routine inspection76 points
This one: 76 points, inspected Jan 27, 2026.
36 violations listed, 9 marked critical.
Critical (8)
Marked critical by Salt Lake County Health Department
Assignment of Responsibility
The department's words
4.2.1 Assignment of Responsibility
The back of house kitchen does not have a designated person in charge at all hours of operation (back of house manager was not working during the health inspection and did not have a designated backup person in charge when the health inspector was on-site).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Salt Lake County Health Department
Person in Charge- Duties
The department's words
4.2.4** Person in Charge- Duties
The person in charge is not ensuring that employees are properly trained in food safety as it relates to their assigned duties.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Salt Lake County Health Department
Packaged and Unpackaged Food - Separation, Packaging, Segregation
The department's words
4.3.23* Packaged and Unpackaged Food - Separation, Packaging, Segregation
Raw shell eggs are stored above ready-to-eat food in a cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Salt Lake County Health Department
Miscellaneous Sources of Contamination
The department's words
4.3.45* Miscellaneous Sources of Contamination
Food in the walk-in cooler is contaminated by leaking compressor water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Salt Lake County Health Department
The department's words
4.3.59* Cold Holding
Cooked ham is being held at 50 °F in the make table.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(2) · R392-100
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Eggsburgh? Fix it
Show 3 more
Marked critical by Salt Lake County Health Department
Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food
The department's words
4.3.70* Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food
Corned beef slices were not discarded after becoming contaminated in the walk-in cooler by condensation leak.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Salt Lake County Health Department
Equipment in poor repair
The department's words
4.4.1* Characteristics - Multi-use
Three fridges in the beverage area are not installed on castors to facilitate cleaning and routine inspection for pests.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Eggsburgh? Fix it
Marked critical by Salt Lake County Health Department
Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning
The department's words
4.4.82* Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning
Shelves in the walk-in cooler are unclean to sight and touch. Shelves in the kitchen warewash area are unclean to sight and touch.
Cited 2 times
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Non-critical (16)
Responsibilities of the Permit Holder
The department's words
4.1.2 Responsibilities of the Permit Holder
The permit holder has not replaced facilities and equipment during the normal course of operation when they no longer comply with Health Regulation #5.
Food on the floor or under drips
The department's words
4.3.37 Food Storage
A container of food is being stored on the floor in the walk in cooler.
Food Code 3-305.11 · R392-100
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Eggsburgh? Fix it
Food Storage - Prohibited Areas
The department's words
4.3.38 Food Storage - Prohibited Areas
Food in the walk-in cooler is stored under a leaking condenser line.
Equipment in poor repair
The department's words
4.4.11 Nonfood-Contact Surfaces
Plastic has not been removed from equipment in the front beverage area.
Food Code 4-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Eggsburgh? Fix it
Equipment in poor repair
The department's words
4.4.61 Fixed Equipment-Spacing or Sealing
The beverage area ice bin is no longer sealed to the counter and is leaking into the floor.
Food Code 4-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Eggsburgh? Fix it
Show 11 more
Fixed Equipment-Elevation or Sealing
The department's words
4.4.62 Fixed Equipment-Elevation or Sealing
Soda compressors are not installed at least 6 inches above the floor to facilitate cleaning.
Equipment in poor repair
The department's words
4.4.63 Good Repair and Proper Adjustment
The stainless steel counter in the beverage area with the espresso machine lacks sufficient supports for the weight of the espresso machine (such as stainless steel legs) and the counter is no longer level and is shifting away from the wall toward the floor. A make-table cooler at the back of house kitchen is not maintained to hold potentially hazardous food at or below 41°F.
Cited 2 times
Food Code 4-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Eggsburgh? Fix it
Shelves and surfaces need cleaning
The department's words
4.4.85 Nonfood-Contact Surfaces-Cleaning
Grease is leaking out of the duct work access panel for the type 1 hood on the outside of the building near the back door to the ware washing room.
Food Code 4-602.13 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Eggsburgh? Fix it
No backflow test on file
The department's words
4.5.30 System Maintained in Good Repair Non-critical
The drain line for the walk-in cooler is broken and draining on the floor outside the walk-in cooler behind the CO2 tank. The drain line for the walk-in cooler is leaking inside the walk-in cooler onto the floor. The insulation for the compressor line in the walk-in cooler is damaged. The hose from the compressor to the fan in the walk-in cooler has condensate that is leaking.
Cited 4 times
Food Code 5-205.15 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Eggsburgh? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.1 Surface Characteristics-Indoor Areas
The wall penetration for the soda chase lines is not sealed to prevent pests from entering the wall. The wood block used to hold up the counter for the espresso machine is not smooth, durable, easily cleanable, and nonabsorbent. There are unsealed holes into the wall and ceiling in the tech storage closet in the kitchen around utility lines. There is unsealed wood used to support the new shelves i
Cited 4 times
Food Code 6-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Eggsburgh? Fix it
Pests inside, or a way in for them
The department's words
4.6.15 Outer Openings-Protected
There is a gap at the bottom of the exterior door (metal is deteriorated). There is an unsealed gap around the exterior wall penetration for the type 1 vent hood.
Cited 2 times
Food Code 6-501.111 · R392-100
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Eggsburgh? Fix it
Hood filters need cleaning
The department's words
4.6.32 Ventilation-Mechanical
Sufficient mechanical ventilation is not provided in the ware-washing room to keep the room free of excessive steam and condensation.
Food Code 6-501.14 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Eggsburgh? Fix it
Floors, Walls, and Ceilings-Utility Lines
The department's words
4.6.4 Floors, Walls, and Ceilings-Utility Lines
Soda lines are not installed above the floor to facilitate cleaning.
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.40 Repairing-Physical Facilities
There is a hole in the south west corner of the wall in the ware washing room. The ceiling is damaged and bowed in the walk-in cooler from water damage,
Cited 2 times
Food Code 6-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Eggsburgh? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.41 Cleaning-Frequency and Restrictions
The floor is dirty and wet under the fridge next to the soda dispenser in the front service area. The sheetrock walls are moldy in the ware washing room above the dish machine. The floor is wet and dirty in the walk-in cooler.
Cited 3 times
Food Code 6-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Eggsburgh? Fix it
Pests inside, or a way in for them
The department's words
4.6.50 Controlling Pests- (Non Critical)
Harborage conditions for pests have not been eliminated: hole in wall in ware washing room that was cut for plumbing repairs, hole in the bottom of the exterior door to the ware washing room, grease dripping from exterior duct work near the door to the ware washing room, and equipment in the front beverage area that is not elevated 6 inches or placed on rolling castors to facilitate cleaning and i
Food Code 6-501.111 · R392-100
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Eggsburgh? Fix it
EarlierOct 8, 2024Routine inspection30 points
11 violations listed, 5 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierAug 19, 2022Follow-up inspectionRe-checked earlier items
1 violation listed, 0 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierAug 18, 2022Routine inspection32 points
8 violations listed, 6 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
Source: Salt Lake County Health Department. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Eggsburgh, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cold food above 41°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food on the floor or under drips Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- No backflow test on file In CleanCleaver: Backflow device test
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Pests inside, or a way in for them Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
Call Eggsburgh
Ask for the manager. Eggsburgh can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Salt Lake County Health Department (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Open the county's Inspection Reports, choose Food Service, and search for the name.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Zero points means the inspector found no problems. Salt Lake County adds points for each problem. Big ones, the kind most likely to make someone sick, add more.
Each violation the inspector finds adds 1, 3 or 6 points, by how likely it is to cause illness. The points add up to the inspection score. The county uses no letter grade.
- Listed as
- Restaurants: plated
- Inspection type
- Routine inspection
- Result
- 76 points
- Source
- Salt Lake County Health Department
This is not an official ranking or grade. See the official source: Salt Lake County Health Department (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.