Harmons - Cougar Place, 4874 W 6200 S, Taylorsville, UT 84118 - inspection findings and violations



Business Info

Restaurant name: HARMONS - COUGAR PLACE
Address: 4874 W 6200 S, Taylorsville, UT 84118
Phone: (801) 965-9450
Restaurant type: Restaurants: non-plated
Risk level: Risk Level 3
Total inspections: 10
Last inspection: 8/18/2015
Score
78

Restaurant representatives - add corrected or new information about Harmons - Cougar Place, 4874 W 6200 S, Taylorsville, UT 84118 »


Inspection findings

Inspection date

Type

Score

Action taken

  • Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
    Corrected on site.
  • Critical: Cooked ham is being held out of temperature control at 52°F on meat slicer. (6 penalty points)
    Corrected on site.
  • Cardboard is being used as shelf liner in the walk-in cooler. (1 penalty point)
  • Gaskets are damaged on walk-in cooler door. (1 penalty point)
  • Critical: The mounted vegetable slice is dirty. The meat slicer is unclean to sight and touch. (6 penalty points)
    2 occurences.
  • There is a buildup of diust above fryer vents. (1 penalty point)
  • Critical: Access to hand sink is being blocked by a shopping cart. (3 penalty points)
    Corrected on site.
  • Critical: There are numerous flies in the kitchen. (3 penalty points)
8/18/2015Routine78Advise & Educate
  • Food containers are not labeled with the common name of the food. (1 penalty point)
    Corrected on site.
  • Food equipment is not being air dried before being nested together. (1 penalty point)
    Corrected on site.
  • Areas of the floor are missing grout. (1 penalty point)
  • The floor is dirty beneath cooking equipment. Walls are dirty in various areas. (1 penalty point)
    2 occurences.
  • Critical: The hand soap dispenser is installed above food preparation area. (6 penalty points)
9/19/2014Routine90Advise & Educate
  • Critical: Feta cheese is being held at 48 °F in the salad bar. (6 penalty points)
    Corrected on site.
  • The dishwasher table is not sealed to the adjacent wall. (1 penalty point)
  • The hot plate cover is unclean. (1 penalty point)
  • Areas in the walk-in cooler floor is not sealed. (1 penalty point)
  • Floor grout is damaged. (1 penalty point)
4/16/2013Routine90Advise & Educate
  • Food equipment is not being air dried before being nested together. (1 penalty point)
    Corrected on site.
  • The light bulb shield inside walk-in cooler is in disrepair. (1 penalty point)
  • Reach-in cooler handles are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
    2 occurences.
  • There is no paper towel in the middle floor hand sink. (3 penalty points)
  • The floor is dirty in various areas. (1 penalty point)
1/26/2012Routine93Advise & Educate
  • Food containers are not labeled with the common name of the food. (1 penalty point)
    Corrected on site.
  • In-use utensils are stored with handles in contact with food. (1 penalty point)
    Corrected on site.
  • Food equipment is not being air dried before being nested together. (1 penalty point)
    Corrected on site.
  • Exterior surfaces of equipment are dirty. Area around reach-in cooler handles are dirty. (1 penalty point)
    2 occurences.
  • Restrooms lack hand washing signage. (1 penalty point)
6/27/2011Routine95Advise & Educate
  • Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
  • Critical: Food is being stored in non-food grade containers. (3 penalty points)
  • A single service bowl is being reused as a Scoop. (1 penalty point)
  • Interior ceiling surfaces of a reach in cooler are unclean. (1 penalty point)
  • Various shelving surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
  • Critical: Chemicals are stored above food equipment. (6 penalty points)
    Corrected on site.
10/13/2010Routine87Advise & Educate
  • Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
  • Cooked beans is being cooled in deep covered containers. (3 penalty points)
  • Critical: Ribs and chicken parmesan measured 49 and 48 respectively. (6 penalty points)
  • Food equipment is not being air dried before being nested together. (1 penalty point)
  • Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
  • Pressurized cylinders are not secured. (1 penalty point)
  • Critical: The walk invents are dirty. The canopener is unclean to sight and touch. (6 penalty points)
    2 occurences.
  • walk in cooler floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
  • There is no hand drying provision at the kitchen hand sink. (3 penalty points)
  • Hand sinks in the kitchen lack hand washing signage. Restrooms lack hand washing signage. (1 penalty point)
  • Area on the floor near the cold case is dirty. (1 penalty point)
  • The mop is not hung to air dry. (1 penalty point)
4/8/2010Routine69
No violation noted during this evaluation. 4/23/2009Followup100Advise & Educate
  • Critical: Deli meat in the east side display case cooler is being held between 46 and 63° F. (6 penalty points)
  • Cabinets are not repaired so that they are smooth, non-absorbent and easily cleanable. (1 penalty point)
  • Shelving in the walk in is rusty. (1 penalty point)
  • The display case cooler for the deli meat is not maintained to hold food at or below 41° F. (1 penalty point)
  • Critical: There is no measurable sanitizer in bucket. (6 penalty points)
  • Critical: Vent covers on the walk in are very rusty. (6 penalty points)
  • The surfaces of various equipment are unclean. (1 penalty point)
  • A faucet at the 3 comp sink is leaking. (1 penalty point)
  • Floors, walls and ceilings are unclean in various areas. (1 penalty point)
4/22/2009Routine76Advise & Educate
  • Critical: Some foods are not date-marked in the walk in. (6 penalty points)
  • A CO2 tank is not secured to the wall (1 penalty point)
  • Some cutting boards are heavily scored. (1 penalty point)
  • Various equipment is dirty. (carts, warewash machine, potato slicer) (1 penalty point)
  • Vent covers are dirty in the walk in. (1 penalty point)
  • Critical: A lid is being stored in the front handsink. (3 penalty points)
  • Some cabinet doors are in disrepair. The coving is in disrepair in various places. (2 penalty points)
    2 occurences.
  • Various floors, walls and ceiling areas are unclean. The seal behind the three comp. sink is black. Various floor sinks are dirty. (3 penalty points)
    3 occurences.
11/4/2008Routine82Advise & Educate

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