ELEMENT PIZZA, 250 N 3rd St, Columbus, OH 43215 - Restaurant inspection findings and violations



Business Info

Restaurant: ELEMENT PIZZA
Address: 250 N 3rd St, Columbus, OH 43215
Total inspections: 7
Last inspection: Aug 14, 2012
Score
(the higher the better)

99

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. Inspection Preoperation Jul 20, 2011 100
  • A handwashing sign was not posted at all handwashing sinks.
  • Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
  • Equipment is not approved by a recognized agency or authority.
  • Food items are not protected from contamination during storage.
  • In-use utensils are improperly stored.
  • Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles.
  • Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
  • The windows or doors were not protected against the entry of insects and rodents.
  • There is no covered receptacle in women's restroom.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • There is no three-compartment sink in the facility.
  • This food facility does not have the required number of conveniently located handwashing sinks.
Inspection 30 day Aug 9, 2011 80
No violation noted during this evaluation. Followup Inspection Sep 20, 2011 100
  • A quaternary ammonium sanitizing solution was being used improperly
  • Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
  • Food employee was touching ready-to-eat food with bare hands.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food is not protected from cross-contamination.
  • In-use utensils are improperly stored.
  • Miscellaneous sources of contamination observed.
  • Raw animal food prepared in microwave oven was not properly cooked.
  • The light intensity was not at least 20 foot candles (215 lux).
  • The person in charge could not explain the correct procedures for cleaning and sanitizing.
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection Jan 18, 2012 65
No violation noted during this evaluation. Followup Inspection Feb 6, 2012 100
No violation noted during this evaluation. - Aug 10, 2012 100
  • Equipment is not approved by a recognized agency or authority.
Standard Inspection Aug 14, 2012 99

Violation descriptions and comments

Jul 20, 2011

INSPECTED AND APPROVED TO OPERATE.
WITHIN 14 DAYS NEED TO SEAL THE CONCRETE FLOOR UNDER THE PREP TABLE, SEAL WOOD UNDER THE COUNTER.
WITHIN 60 DAYS NEED TO REPLACE KITCHEN 3-COMPARTMENT SINK WITH ONE THAT IS NOT WELDED.

Aug 9, 2011

email - lunsford.daniel@yahoo.com
PIC - Daniel
- Updated green "INSPECTED" sign
- Discussed inspection report with the person-in-charge.

Sep 20, 2011

PIC - Daniel
- All critical and non-critical violations listed on the previous inspection report hav been corrected. Thank You!

Jan 18, 2012

PIC - Nate
- email - elementpizza@yahoo.com
- The inspection report was discussed with the person-in-charge during the inspection.
- Updated green "INSPECTED" sign.
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.

Feb 6, 2012

PIC - Daniel
- All violations listed on the previous inspection report have been corrected. Thank You!

Aug 10, 2012

Began conducting standard inspection, during the inspection realized that the owner was a new owner and a change of ownership needed to occur.

Aug 14, 2012

REVIEWED REPORT WITH ANDREA,OWNER.
ABATED PREVIOUS VIOLATIONS IN ENVISION.
UPDATED GREEN SIGN.
OBTAINED FEDERAL ID NUMBER- 45-2318173.

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