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Restaurant inspections

Zig Zag Inn

70162 E Hwy 26, Zig Zag
Semiannual inspection: June 20, 2017
Outcome: Needs Reinspection


  • Cooling (5 point deduction). More info
    • Observations: VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically: MEAT LOAF MADE THIS MORNING SITTING OUT AT ROOM TEMPERATURE TO COOL. ITEMS AT 105F, 108F, AND 111F.
    • Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Cooked potentially hazardous food shall be cooled: 1) from 135°F to 70°F within two hours; and 2) from 70°F to 41°F or less, within four hours. Potentially hazardous food received at a temperature above 41°F shall be cooled to those temperatures within four hours. Action Taken: COOL ITEMS ACCORDING TO CODE AND WITHIN THE TEMPERATURE PARAMATERS. ITEMS DISCARDED AT TIME OF INSPECTION.
  • Consumer Advisory (3 point deduction). More info
    • Observations: VIOLATION OF SECTION 3-603.11 *PRIORITY FOUNDATION* A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information, specifically: NO CONSUMER ADVISORY ON MENU. BURGERS AND STEAKS CAN BE COOKED TO ORDER.
    • Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. A facility that serves or sells animal foods raw, partially cooked or without otherwise being processed to eliminate pathogens either in a ready-to-eat form or as an ingredient in another ready-to-eat food shall inform consumers of the significantly increased risk of foodborne illness. The advisory must include a disclosure and reminder and can be provided using brochures, deli case or menu advisories, label statements, table tents, placards or other effective written means. The disclosure shall include a description of the animal derived foods such as "oysters on the half shell (raw oysters)" , "raw-egg Caesar salad" and "hamburgers (can be cooked to order)" or identification of the food by asterisking them to a footnote that state that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that state
  • In-Use Utensils/Between-Use Storage (0 point deduction). More info
    • Observations: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically: ICE CREAM SCOOP HAS BEEN USED AND IS SITTING OUT AT ROOM TEMPERATURE.
    • Correction: REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of water at a temperature of 135°F or more or 41°F or less or if the container is cleaned as required. STORE ACCORDING TO CODE. SEE ABOVE.


Notes from inspection:
- All hot holding at or above 135F.
- All hand sinks stocked and accessible.
- Dish machine tested at 50- 200ppm chlorine.
- Thin tip thermometer on site.
- Discussed illness policy and exclusion.
- Discussed 8 major allergens.
Update food handlers cards as needed at www.orfoodhandlers.com