At a glance
CleanCleaver food safety systematic review results
What happened?
58point violations
18 problems found · 4 marked critical · Routine county inspection · Nov 15, 2025
Is that a lot?
Most food places here got 6 to 28 point violations. U Of U John M Huntsman Center - #20 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 U Of U John M Huntsman Center - #20?
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: Cold food above 41°F 4.3.59*How to fixFix it
- Marked critical: Cold food above 41°F 4.3.59*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 U Of U John M Huntsman Center - #20's team
Is this your place?
Welcome, U Of U John M Huntsman Center - #20. We'll walk through this together, one item at a time. To log the fixes, claim U Of U John M Huntsman Center - #20 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 U Of U John M Huntsman Center - #20We'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: Cold food above 41°FThe county found: “Cheese is being held at 53 °F in a make table.”
First step: If food is out of range
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 3-304.12, Food Code 3-305.11.
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 U Of U John M Huntsman Center - #20We'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?
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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).
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 15, 2025Routine inspection58 points
This one: 58 points, inspected Nov 15, 2025.
18 violations listed, 8 marked critical.
Critical (4)
Marked critical by Salt Lake County Health Department
The department's words
4.3.59* Cold Holding
Cheese is being held at 53 °F in a 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 U Of U John M Huntsman Center - #20? Fix it
Marked critical by Salt Lake County Health Department
The department's words
4.3.59* Hot Holding
Cheese sauce is being held out of temperature control at 94°F on a counter. Hot dogs are being held at 126 °F in a heated drawer. Hamburger patties are being held at 120°F in a container on the grill.
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 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 U Of U John M Huntsman Center - #20? 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
The interior of the ice machine is unclean. The interior of the ice bin is dirty. Shelves in the walk-in cooler are unclean to sight and touch.
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.
Marked critical by Salt Lake County Health Department
Backflow Prevention
The department's words
4.5.47* Backflow Prevention
The 3-compartment sink is not indirectly drained.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Non-critical (8)
The department's words
4.3.31 In-Use Utensils - Between-Use Storage
The ice scoop is stored with the handle in contact with culinary ice.
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
3 more steps in the full guide Read the free guide
Buffets and self-service
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you U Of U John M Huntsman Center - #20? Fix it
Food on the floor or under drips
The department's words
4.3.37 Food Storage
Food is stored on a shelf that is not installed a minimum of 6 inches above the floor.
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 U Of U John M Huntsman Center - #20? Fix it
Equipment in poor repair
The department's words
4.4.11 Nonfood-Contact Surfaces
Utility line wall penetrations are sealed with spray foam. Non-food contact surfaces of equipment are made of unsealed wood. (Wood pallet) Duct tape is used on surfaces of the walk-in cooler.
Cited 3 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 U Of U John M Huntsman Center - #20? Fix it
Equipment in poor repair
The department's words
4.4.63 Good Repair and Proper Adjustment
Wire shelving in the walk-in cooler is rusted; no longer smooth and easily cleanable.
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 U Of U John M Huntsman Center - #20? Fix it
Lighting-Intensity
The department's words
4.6.31 Lighting-Intensity
There is no light in the walk-in cooler and freezer.
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.41 Cleaning-Frequency and Restrictions
The walls and ceilings are dirty where popcorn is prepared.
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 U Of U John M Huntsman Center - #20? Fix it
Hood filters need cleaning
The department's words
4.6.43 Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
Ceiling air vent is greasy.
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 U Of U John M Huntsman Center - #20? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.5 Floor and Wall Junctures-Coved and Enclosed or Sealed
Not all floor/wall junctures are coved and sealed.
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 U Of U John M Huntsman Center - #20? Fix it
EarlierDec 20, 2023Routine inspection2 points
2 violations listed, 0 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierFeb 2, 2023Routine inspection5 points
5 violations listed, 0 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierMar 5, 2022Routine inspection17 points
8 violations listed, 3 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierDec 4, 2019Routine inspection2 points
2 violations listed, 0 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierNov 15, 2018Routine inspection4 points
2 violations listed, 1 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierFeb 3, 2018Routine inspection3 points
1 violation listed, 1 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierJun 21, 2016Routine inspection13 points
3 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierNov 13, 2015Routine inspection7 points
5 violations listed, 1 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierDec 3, 2014Routine inspection34 points
15 violations listed, 5 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 U Of U John M Huntsman Center - #20, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cold food above 41°F Read the free guide
- In-use utensils stored wrong Read the free guide
- Food on the floor or under drips Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hood filters need cleaning In CleanCleaver: Hood filters
Call U Of U John M Huntsman Center - #20
Ask for the manager. U Of U John M Huntsman Center - #20 can only fix what it knows about.
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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 U Of U John M Huntsman Center - #20?
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
- Concessions: potentially hazardous foods
- Inspection type
- Routine inspection
- Result
- 58 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.