ZOO TAVERN

5 findings recorded on Oct 1, 2026.

1. Inspector observationItem 2-2E ↗

   Vomiting and diarrheal response procedures

   Facility does not have a disinfectant effective against norovirus A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

   Inspector’s full note

   Inspection item: Inspection item 2-2E

   Code .03(6)

   Facility does not have a disinfectant effective against norovirus A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

   Official report · Item 2-2E ↗

   Correction status not recorded

2. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   Ice machine has mold-like accumulations. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(7)(a)1

   Ice machine has mold-like accumulations. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Official report · Item 4-2B ↗

   Correction status not recorded

3. Inspector observationItem 6-2 ↗

   Date marking and disposition

   Several food prepped / opened ( grilled onions, chilli, hot hot dogs, queso more than 24hrs not date-marked Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Food date-marked.

   Inspector’s full note

   Inspection item: Inspection item 6-2

   Code .04(6)(g)

   Several food prepped / opened ( grilled onions, chilli, hot hot dogs, queso more than 24hrs not date-marked Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Food date-marked.

   Official report · Item 6-2 ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.