At a glance
CleanCleaver food safety systematic review results
What happened?
37point violations
11 problems found · 4 marked critical · Routine county inspection · Dec 18, 2025
Is that a lot?
Most food places here got 6 to 28 point violations. Rose Establishment got more than most.
Compared with 5,233 Salt Lake County food places. Each place's last routine inspection counts.
What was found out about Rose Establishment?
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: Person in Charge- Duties 4.2.4**How to fixFix it
- Marked critical: Cold food above 41°F 4.3.59*How to fixFix it
- Marked critical: Food-contact surfaces not cleaned or sanitized right 4.4.76*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 Rose Establishment's team
Is this your place?
Welcome, Rose Establishment. We'll walk through this together, one item at a time. To log the fixes, claim Rose Establishment 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 Rose EstablishmentWe'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: Person in Charge- DutiesThe county found: “The person in charge is not ensureing that employees are routinely monitoring cold holding unit temperatures. The…”
Then the next one: Cold food above 41°F
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 4-603.16.
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 Rose EstablishmentWe'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 (39 → 37). 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
LatestDec 18, 2025Routine inspection37 points
This one: 37 points, inspected Dec 18, 2025.
11 violations listed, 7 marked critical.
Critical (4)
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 ensureing that employees are routinely monitoring cold holding unit temperatures. The person in charge is not ensuring that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposu
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.
Marked critical by Salt Lake County Health Department
The department's words
4.3.59* Cold Holding
Cut tomatoes are being held at 48-54 °F in a reach in cooler. Milk is being held at 44 °F in a reach in cooler.
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 Rose Establishment? Fix it
Marked critical by Salt Lake County Health Department
Food-contact surfaces not cleaned or sanitized right
The department's words
4.4.76* Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness
There is no measurable sanitizer in the final rinse of the dish machine in the coffee bar. There is no measurable sanitizer in the wiping cloth container. There is no measurable sanitizer in the final rinse of the dish machine in the prep kitchen.
Cited 3 times
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-602.11 · R392-100
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Rose Establishment? 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Non-critical (3)
Hair Restraint Effectiveness
The department's words
4.2.20 Hair Restraint Effectiveness
Food employees are not using hair restraints.
Equipment in poor repair
The department's words
4.4.63 Good Repair and Proper Adjustment
A reach-in cooler/make table is not maintained to hold potentially hazardous food at or below 41°F. (The low boy on the cold side) A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (The upright 3-door reach-in on the cold side).
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 Rose Establishment? Fix it
Toilet Rooms-Enclosed
The department's words
4.6.14 Toilet Rooms-Enclosed
The toilet room doors are not self-closing.
EarlierFeb 25, 2025Routine inspection39 points
12 violations listed, 6 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJan 26, 2023Routine inspection29 points
14 violations listed, 3 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierDec 7, 2021Routine inspection24 points
9 violations listed, 3 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierAug 15, 2019Routine inspection31 points
6 violations listed, 5 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierOct 22, 2018Routine inspection11 points
6 violations listed, 1 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierSep 12, 2017Routine inspection25 points
8 violations listed, 4 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierSep 2, 2016Routine inspection34 points
12 violations listed, 5 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierOct 16, 2014Routine inspection8 points
3 violations listed, 1 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierDec 11, 2013Routine inspection4 points
4 violations listed, 0 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 Rose Establishment, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cold food above 41°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Rose Establishment
Ask for the manager. Rose Establishment can only fix what it knows about.
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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 Rose Establishment?
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: Coffee
- Inspection type
- Routine inspection
- Result
- 37 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.