At a glance
CleanCleaver food safety systematic review results
What happened?
28point violations
16 problems found · 3 marked critical · Routine county inspection · Nov 6, 2025
Is that a lot?
Most food places here got 6 to 28 point violations. F O E #67 Kitchen/Bar got about the same as most.
Compared with 5,233 Salt Lake County food places. Each place's last routine inspection counts.
What was found out about F O E #67 Kitchen/Bar?
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: Ready-to-eat food not dated 4.3.60**How to fixFix it
- Marked critical: Dish sink or dish machine not set up right 4.4.59**How to fixFix it
- Marked critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning 4.4.82*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 F O E #67 Kitchen/Bar's team
Is this your place?
Welcome, F O E #67 Kitchen/Bar. We'll walk through this together, one item at a time. To log the fixes, claim F O E #67 Kitchen/Bar 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 F O E #67 Kitchen/BarWe'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: Ready-to-eat food not datedThe county found: “Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not…”
First step: The rule
Then the next one: Dish sink or dish machine not set up right
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 3-501.17, Food Code 4-301.12.
Try it yourself
Fix and log it: Ready-to-eat food not dated
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The rule
From Food Code 3-501.17
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 F O E #67 Kitchen/BarWe'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 · 10 inspections on record · Last checked Oct 8, 2026
The county visited once in the last 12 months (1 routine).
Fewer point violations than last time (34 → 28). That takes a team.
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
LatestNov 6, 2025Routine inspection28 points
This one: 28 points, inspected Nov 6, 2025.
16 violations listed, 4 marked critical.
Critical (3)
Marked critical by Salt Lake County Health Department
The department's words
4.3.60** Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking
Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. Hotdogs.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.17 · R392-100
How can a restaurant or home fix this?
The rule
- Ready-to-eat TCS food made on site and kept in the fridge more than 24 hours gets a date label.
- It's good for 7 days at 41°F or below. The day you made it is day 1.
- Example: potato salad made Saturday is labeled "Discard Friday."
- Never go past the maker's use-by date on any ingredient.
From Food Code 3-501.17
Mixed and opened foods
4 more steps in the full guide Read the free guide
Date marking: the 7-day rule
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you F O E #67 Kitchen/Bar? Fix it
Marked critical by Salt Lake County Health Department
Dish sink or dish machine not set up right
The department's words
4.4.59** Sanitizing Solutions-Testing Devices
There is no sanitizer test kit available.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-301.12 · R392-100
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you F O E #67 Kitchen/Bar? 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
Interior surfaces of the ventilation hood are unclean. The underside of the shelf above a preparation table is unclean.
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 (10)
Clean-up of Vomiting and Diarrheal Events
The department's words
4.2.22 Clean-up of Vomiting and Diarrheal Events
The establishment does not have written procedures for employees to follow when responding to vomiting or diarrheal events.
Allergen Notification
The department's words
4.3.68 (iii) Allergen Notification
The establishment does not have written notification of the presence of major allergens.
Equipment in poor repair
The department's words
4.4.1 Characteristics, Multi-use (Non Critical)
Disposable milk jugs are being reused to store pickle juice.
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 F O E #67 Kitchen/Bar? Fix it
Equipment in poor repair
The department's words
4.4.11 Nonfood-Contact Surfaces
Non-food contact surfaces of equipment are made of unsealed wood.
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 F O E #67 Kitchen/Bar? Fix it
Equipment in poor repair
The department's words
4.4.13 Equipment and Utensils - Design and Construction
Domestic style refrigerator is not durable for commercial use.
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 F O E #67 Kitchen/Bar? Fix it
Show 5 more
Equipment in poor repair
The department's words
4.4.61 Fixed Equipment-Spacing or Sealing
The 3-compartment sink is not sealed to the adjacent wall. The hand sink is not sealed to the adjacent wall.
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 F O E #67 Kitchen/Bar? Fix it
Equipment in poor repair
The department's words
4.4.63 Good Repair and Proper Adjustment
The can opener blade is not sharp enough to prevent creation of metal fragments. Vent cover is missing in the drink storage area.
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 F O E #67 Kitchen/Bar? Fix it
No backflow test on file
The department's words
4.5.30 System Maintained in Good Repair Non-critical
The drain pipe is leaking beneath the warewash machine.
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 F O E #67 Kitchen/Bar? Fix it
Handwashing Signage
The department's words
4.6.27 Handwashing Signage
Hand sinks in the kitchen lack hand washing signage.
Corrected during the inspection
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.41 Cleaning-Frequency and Restrictions
Walls are dirty in various areas.
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 F O E #67 Kitchen/Bar? Fix it
EarlierSep 3, 2024Routine inspection34 points
14 violations listed, 4 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMar 7, 2024Routine inspection20 points
10 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierNov 3, 2023Routine inspection34 points
12 violations listed, 5 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierFeb 16, 2023Routine inspection10 points
5 violations listed, 1 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJun 23, 2021Routine inspection7 points
2 violations listed, 1 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJan 28, 2019Routine inspection25 points
8 violations listed, 4 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierApr 4, 2018Routine inspection29 points
12 violations listed, 4 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierFeb 22, 2017Follow-up inspectionRe-checked earlier items
7 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierFeb 16, 2017Critical Item171 points
27 violations listed, 13 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 F O E #67 Kitchen/Bar, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Ready-to-eat food not dated Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- No backflow test on file In CleanCleaver: Backflow device test
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call F O E #67 Kitchen/Bar
Ask for the manager. F O E #67 Kitchen/Bar 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.
Do you work at or run F O E #67 Kitchen/Bar?
See the plan to fix each item and show what you did.
Address thisAbout 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
- Beverage Service: Bars/Lounges
- Inspection type
- Routine inspection
- Result
- 28 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.