When was Pleiku last inspected?

The county last inspected Pleiku on May 13, 2026. It was a routine inspection.

What did the county find at Pleiku?

The county listed 16 violations on May 13, 2026: Eating or drinking in a food area; Cold food above 41°F; and Ready-to-eat food not dated, and 10 more.

How often does Salt Lake County inspect restaurants?

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.

What does a critical item mean?

Critical items are the ones most likely to make someone sick. On May 13, 2026, the county marked 5 as critical.

Pleiku Inspection Results, Salt Lake City

LatestMay 13, 2026Routine inspection37 points

This one: 37 points, inspected May 13, 2026.

16 violations listed, 5 marked critical.

Critical (4)

Marked critical by Salt Lake County Health Department
Eating or drinking in a food area
The department's words
4.2.18** Eating, Drinking, or Using Tobacco
Employees personal beverages are not separated from food preparation areas.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-401.11 · R392-100
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
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Hair, jewelry, nails and clothes
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Marked critical by Salt Lake County Health Department
Cold food above 41°F
The department's words
4.3.59* Cold Holding
Cooked pork is being held out of temperature control at 47°F on a counter.
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)
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Hot and cold holding
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Marked critical by Salt Lake County Health Department
Ready-to-eat food not dated
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.
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
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Date marking: the 7-day rule
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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 heavily soiled with accumulations of grease. The interior of the ice bin is dirty.
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 (9)

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.
In-use utensils stored wrong
The department's words
4.3.31 In-Use Utensils - Between-Use Storage
In-use knives are stored in an unclean location between pieces of equipment. Bowls are used for food scoops and are stored inside food containers.
Cited 2 times
Food Code 3-304.12 · R392-100
How can a restaurant or home fix this?
Serving utensils
- A separate utensil in every dish, with a handle long enough to stay out of the food.
- Between uses, rest it in one of six places: in the food with the handle up out of it; in a closed bin of dry food that is not TCS food; on a clean, sanitized spot; in running water (moist food like ice cream); in a clean, protected spot (a scoop for food that is not TCS food); or in water at 135°F or above. Never on the bare table, a towel or in another dish.
- Change it when dropped, used in another dish, or touched at the food end, and at least every 4 hours.
From Food Code 3-304.12
Clean plates and no re-serving
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Buffets and self-service
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Thawing
The department's words
4.3.56 Thawing
Potentially hazardous food is thawing in standing water.
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.
Restraining Pressurized Containers
The department's words
4.4.49 Restraining Pressurized Containers
Pressurized cylinders are not secured.

Show 4 more

Equipment in poor repair
The department's words
4.4.63 Good Repair and Proper Adjustment
Baffle filters are missing from type 1 ventilation hood.
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
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Shelves and surfaces need cleaning
The department's words
4.4.85 Nonfood-Contact Surfaces-Cleaning
Exterior surfaces of cooking equipment are dirty. There is an accumulation of food debris under the grill.
Cited 2 times
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
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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.
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
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Signs of pests and what to do
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Lighting-Intensity
The department's words
4.6.31 Lighting-Intensity
Light intensity at food preparation surfaces is less than 50 foot candles.

EarlierJul 22, 2025Follow-up inspectionRe-checked earlier items

20 violations listed, 7 marked critical.