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Business Info

Restaurant: ZOUP
Address: 41 S High St Ste 150, Columbus, OH 43215
Total inspections: 8
Last inspection: Nov 27, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

WITHIN 14 DAYS NEED TO FIX THE AIR GAP ON THE PREP SINK SO THAT THERE IS A 1 INCH GAP AND SEAL AROUND THE MOP SINK.

No violations noted at the time of inspection

Elements of the Critical Control Point Inspection
Discussed
I. Employee Health
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness
Food employees experiencing persistent sneezing, coughing, or runny nose shall not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands
Exposed ready-to-eat foods shall not be touched by bare hands
Hands shall be 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
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Hot foods shall be held at or above 135 F
The temperature log on 11/7/11 indicates that lentil soup was at 165�°F at 10am, but was at 123�°F at 2pm and 127�°F at 6pm. The 2pm and 6am temperatures are below the required 135�°F minimum temperature. Please ensure procedures are in place to address temperature issues immediately. 11/7 was a training day, and the facility was not open to the public on this day. The manager provided appropriate answers to questions about discarding or reconditioning soups found out of temperature.

Owner stated-just mailed payment on 3/26/12.
Attempt to contact /verificationof cph recieving mail.
Owner provided a carbon copy of payment Check # 1015 $853.00.
Cease and desist letter not served at this time untill further clarification with management.

CONSULTED WITH POONAM BARBOZA(OWNER) SERV SAFE CERTIFIED, CERTIFICATE #8417060 EXPIRES 10/21/16 . ALSO CONSULTED WITH THE GENERAL MANAGER MICHAEL ERICKSON.
DISCUSSED MENUS, COOLING PROCESS/RE-HEAT.
DISCUSSED LICENSE RISK LEVEL.
PIC HAS A WORKING FOOD THERMOMETERS.
MOP SINK WAS AVAILABLE.
EMPLOYEE RESTROOM WAS INSPECTED AND OKAY.
NO VIOLATION NOTED AT TIME OF INSPECTION.
GREEN SIGNWAS UPDATED.

Elements of the Critical Control Point Inspection
Discussed/Consulted with Poonam Barboza and Michael Erickson.
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management shall have 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 shall 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 was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands 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 question regarding the operation
V. Thawing (+)
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)

CONSULTED WITH THE OWNER/PIC(POONAN BARBOZA) AND MICHAEL ERICKSON/MANAGER.
DISCUSSED THE LEAFY GREENS TEMPERATURE REQUIREMENTS AND MAJOR FOOD ALLERGENS WHICH WILL BE EFFECTIVE JAN 2013.
DISCUSSED FOOD SAFETY ISSUES.
DINING AREA AND PUBLIC/EMPLOYEE RESTROOM WERE INSPECTED, OKAY.
NO VIOLATION NOTED AT TIME OF INSPECTION.

Elements of the Critical Control Point Inspection
Discussed/Consulted with the owner and manager
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management have 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 doesll 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 was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands 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 question regarding the operation
V. Thawing (+)
Foods was 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

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants