At a glance
CleanCleaver food safety systematic review results
What happened?
25point violations
10 problems found · 3 marked critical · Routine county inspection · Jul 15, 2026
Is that a lot?
Most food places here got 6 to 28 point violations. Zion Intermediate Care 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 Zion Intermediate Care?
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: Safe, Unadulturated, and Honestly Presented 4.3.1*How to fixFix 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
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 Zion Intermediate Care's team
Is this your place?
Welcome, Zion Intermediate Care. We'll walk through this together, one item at a time. To log the fixes, claim Zion Intermediate Care 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 Zion Intermediate CareWe'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: Safe, Unadulturated, and Honestly PresentedThe county found: “Milk is two days past the best by date. (Basement storage and main kitchen)”
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 6-301.11.
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 Zion Intermediate CareWe'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 · 3 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
LatestJul 15, 2026Routine inspection25 points
This one: 25 points, inspected Jul 15, 2026.
10 violations listed, 3 marked critical.
Critical (3)
Marked critical by Salt Lake County Health Department
Safe, Unadulturated, and Honestly Presented
The department's words
4.3.1* Safe, Unadulturated, and Honestly Presented
Milk is two days past the best by date. (Basement storage and main kitchen)
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
Milk is being held at 44°F in a reach in cooler. (Basement)
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 Zion Intermediate Care? Fix it
Marked critical by Salt Lake County Health Department
The department's words
4.3.59* Hot Holding
Cooked corn is being held at 90°F on the grill.
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 Zion Intermediate Care? Fix it
Non-critical (6)
Frozen Food
The department's words
4.3.54 Frozen Food
Stored frozen food is not maintained frozen.
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
The department's words
4.4.105 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
Clean equipment and single service items are stored on the floor.
Equipment in poor repair
The department's words
4.4.11 Nonfood-Contact Surfaces
Non-food contact surfaces on the sides of the kitchen counter 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 Zion Intermediate Care? Fix it
Equipment in poor repair
The department's words
4.4.13 Equipment and Utensils - Design and Construction
Domestic style refrigerators and freezers are not durable for commercial use. (Basement)
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 Zion Intermediate Care? Fix it
Equipment in poor repair
The department's words
4.4.63 Good Repair and Proper Adjustment
Wood shelves inside cabinetry are damaged; no longer smooth, easily cleanable, and non-abosrbent. A reach-in cooler/freezer combo unit 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 Zion Intermediate Care? Fix it
Show 1 more
Restroom not stocked or needs cleaning
The department's words
4.5.61 Toilet Room Receptacle-Covered
The unisex employee restroom lacks a covered waste receptacle.
Food Code 6-302.11 · R392-100
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Zion Intermediate Care? Fix it
EarlierSep 23, 2025Routine inspection10 points
8 violations listed, 1 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierOct 17, 2024Routine inspection2 points
2 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 Zion Intermediate Care, 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
- Restroom not stocked or needs cleaning Read the free guide
Call Zion Intermediate Care
Ask for the manager. Zion Intermediate Care 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 Zion Intermediate Care?
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
- Care Facilities: Hospitals, Nursing Homes, etc
- Inspection type
- Routine inspection
- Result
- 25 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.