Health Inspection Information

The inspection history for the business you selected is displayed below. Each inspection may have zero or more violations. A health inspection report is a "snapshot" of the day and time of the inspection. On any given day, an establishment could have more or fewer violations than noted here. Inspections are based on regulations to eliminate risk factors for illness or injury. Every violation is coded indicating the degree of risk in causing an illness or injury.

  • Critical, Major, or Foodborne Illness Risk Factor Violations: These violations are more likely than other violations to contribute to illness or injury. Inspectors work with operators to make sure that these violations are corrected whenever feasible before they leave the establishment. A re-inspection may be scheduled to verify compliance.
  • Non-Critical, Minor or Good Retail Practice Violations: These violations are not directly related to the cause of illness or injury, but if uncorrected, could negatively affect the operation of the facility, such as maintenance and cleanliness.

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.
Facility Details
Program Food
Facility Name Zomo Restaurant
Business Name Zomo Restaurant
Address 3457 S Broadway
Englewood, CO 80113-2528
Phone

Inspection Details
04/14/2020 Inspection, Education
07/01/2019 Inspection, Routine
02 - Foodborne Illness Risk Factors
Certified Food Protection Manager
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) The facility did not have a staff member with a certified food protection manager certificate. Staff will obtain the certificate to be in compliance with regulations.
05 - Foodborne Illness Risk Factors
Procedures for responding to vomiting and diarrheal events
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)Facility staff did not have a procedure for vomit and diarrhea cleanup. TCHD provided a clean up procedure for vomit and diarrhea.
06 - Foodborne Illness Risk Factors
Proper eating, tasting, drinking, or tobacco use
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C) Two open face unapproved employee beverage containers were observed in the kitchen area.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Bean sprouts (67°F) and cooked rice noodles (116°F) measured above 41°F in the cook line area. Staff will keep refrigerator all TCS foods including rice and bean sprouts.
28 - Foodborne Illness Risk Factors
Toxic substances properly identified, stored & used
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf) Chemical spray bottles were not labeled as to their contents in the facility. Staff labeled all the chemical bottles.
37 - Good Retail Practices
Food properly labeled; original container
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Several squirt bottles of consumer foods were not labeled with a common name throughout the facility.
43 - Good Retail Practices
In-use utensils: properly stored
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) The ice cream scoop and rice utensils were stored in room temperature water in the cook line area.

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.

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