ZENOS, 384 W 3rd Av, Columbus, OH 43201 - Restaurant inspection findings and violations



Business Info

Restaurant: ZENOS
Address: 384 W 3rd Av, Columbus, OH 43201
Total inspections: 12
Last inspection: Aug 1, 2012
Score
(the higher the better)

95

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Employees were eating, drinking or using tobacco in non-designated areas.
  • Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
  • The light intensity was not at least 50 foot candles (540 lux) on a surface where a food employee is working with food, utensils or equipment where employee safety is a factor.
Standard Inspection Jun 11, 2010 93
No violation noted during this evaluation. Critical Control Point Jun 11, 2010 100
No violation noted during this evaluation. Critical Control Point Jan 7, 2011 100
  • The light intensity was not at least 50 foot candles (540 lux) on a surface where a food employee is working with food, utensils or equipment where employee safety is a factor.
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
Standard Inspection Jan 15, 2011 94
No violation noted during this evaluation. Critical Control Point Jan 15, 2011 100
  • A handwashing sign was not posted at all handwashing sinks.
  • Access to handwashing sink is blocked.
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Food is not protected from cross-contamination.
  • Food product labels are not in compliance with identity requirements.
  • Food-contact surfaces were dirty.
  • In-use utensils are improperly stored.
  • Non-food contact surfaces are dirty.
  • The physical facilities were not maintained in good repair. [multiple violations]
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
  • Water rinse was not wasted after use or the sanitizing solution was not integrated during the rinse.
Standard Inspection Jun 24, 2011 76
No violation noted during this evaluation. Critical Control Point Jun 24, 2011 100
  • Food-contact surfaces were dirty.
  • Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection Jan 31, 2012 93
No violation noted during this evaluation. Critical Control Point Jan 31, 2012 100
No violation noted during this evaluation. - May 17, 2012 100
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Fixed equipment was not properly installed.
  • Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
  • Non-food contact surfaces are dirty.
  • Working containers of food are not properly labeled.
Standard Inspection Aug 1, 2012 95
No violation noted during this evaluation. Critical Control Point Aug 1, 2012 100

Violation descriptions and comments

Jun 11, 2010

CRITICAL CONTROL INSPECTION
The PIC was provided with information regarding the CPH web site.
I. Employee Health
Management is aware and has a policy regarding employee health situations
II. Personnel Cleanliness
Food employees eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing
Foods are thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking,

Jan 15, 2011

Update sign

Jan 15, 2011

Update sign

Jun 24, 2011

Update sign

Jun 24, 2011

Good cold storage temps.
Good serving line temps.

Jan 31, 2012

Update sign

Jan 31, 2012

Good line food temps
Good food storage temps
Consulted on lettuce as a temperature controlled food.

May 17, 2012

Dance hall permit.

Aug 1, 2012

The report was reviewed with the Person In Charge- Mitch
Updated Green Inspection Sign

Aug 1, 2012

I. Employee Health
Management is aware and has policy regarding handling employee health situations.
III. Hand Washing
Hand Washing facilities are adequate, conveniently located, and are accessible for all employees.
VI. Thawing
Foods are thawed in accordance with the Ohio Administrative Code.
VII. Cold/ Hot Holding
Cold foods are held at or below 41 degrees.
Hot foods are held at or above 135 degrees.
VIII. Date Marking
Potentially hazardous ready to eat foods are correctly date marked and are discarded when required.

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