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Business Info

Restaurant: CROWN PLAZA/FUSION CATERING
Address: 33 E Nationwide Blvd, Columbus, OH 43215
Total inspections: 16
Last inspection: Sep 20, 2012

Score
(the higher the better)
89

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Violation descriptions and comments

Pic: Robert
Updated green sign.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

PIC Robert. All critical items corrected at time of follow-up inspection

PIC: Robert
Updated green sign

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (-) see standard inspection for details
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

PIC - Robert
- Updated green "INSPECTED" sign
- Discussed inspection report.
- A follow-up inspection will be conducted on or after 8/3/2011 to see if critical violations from this inspection have been corrected.

(-)*see violations on standard report
Discussed Critical Control Points with the manager.
TCS = time/temperature controlled for safety foods
III. Hand washing, Prevention of Contamination from Hands (-)
Observed a food employee wipe his nose with his hands and fail to wash hands before putting on clean gloves. All food employees shall properly change gloves and wash hands when their gloves become contaminated to prevent food from being contaminated. Discussed the previously listed violation with the food employee who committed the violation and the person-in-charge. The food employee thoroughly washed his hands after discussing the violation, and then put on clean gloves. CDC Risk Factor 5 – Poor Hygiene
VIII. Date Marking/Time as a Public Health Control (-) Observed a refrigerated pulled pork container that was not labeled with a 7-day discard date. All refrigerated TCS foods shall be labeled with a 7-day discard date to prevent food potentially contaminated with Listeria from being used. Discussed proper date marking with the person-in-charge. CDC Risk Factor 4 – Unsafe Source.
I. Employee Health (+) Policy acceptable
II. Personnel Cleanliness (+) Outer clothing is kept clean.
IV. Person in Charge/Demonstration of Knowledge (+)
The person-in-charge is very knowledgeable in food protection practices/procedures.
V. Thawing (+) Food is

- All food is properly refrigerated at the Boulevard Cafe
- Food employees were able to properly demonstrate hand washing and glove usage at the Boulevard Cafe.
- Discussed the complaint and food safety practices procedures with the person-in-charge.

All critical violations have been corrected.

- Facility was inspected; no critical violations were observed
- The dance hall permit was signed and approved.
- Ensure all food is stored away from sources of contamination (food near hand sink and paper towel dispenser).
- Ensure all clean equipment is stored covered or inverted to prevent the accumulation of dust and debris.
- Ensure ice scoops are stored in a sanitary location between uses (banquet room hallway ice dispenser).

PIC - Michael, Kathyrn, & Ivory.
- Updated green "INSPECTED" sign
- Discussed inspection report with the person-in-charge.
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
V. Thawing (-)
Observed containers of frozen chicken that were improperly thawing; only one of three containers of frozen chicken was being properly thawed under cold running water. Raw chicken shall be properly thawed so that exterior portions of the food do not exceed 41 degreed Fahrenheit. All frozen chicken was properly thawed during the inspection. CDC Risk Factor 4 – Unsafe Source.
I. Employee Health (+)
Management is aware and has 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 do 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 are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied.
Exposed ready-to-eat foods are not touched by bare hands.
Hands are 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

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

Note: Today the dish machine was observed rinsing a 193 F, which is very close to the maximum) will recheck during the follow up inspection (see below):
To provide effective sanitization in a mechanical warewashing operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194 �°F (90 �°C), or less than:
(1) For a stationary rack, single temperature machine, 165 �°F (74 �°C); or
(2) For all other machines, 180 �°F (82 �°C)
This report was reviewed and signed by:

I. Personnel Cleanliness (+)
Note: Acceptable and all employees appeared in good health. A formal employee
Illness log is not kept.
II. Demonstration of Knowledge (+)
Note: Person in charge was able to answer the basic food safety questions. Discussed with the person in charge employee health policy, required food safety training, handling improperly working cold holding units etc.
III. Hand washing, Prevention of Contamination from Hands (+)
Note: Stocked and used appropriately. Observed employee handling raw food with gloves, properly wash hands before beginning a new task/ changing gloves.
V. Thawing (+)
Note: Most foods are thawed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Note: All temperatures were not in compliance. A cooler in the café was holding some items above 45 F. During the inspection, observed a large plastic bag on the second shelf which I believe was preventing air from properly circulating throughout this cooler.
VIII. Date Marking/Time as a Public Health Control (+)
Note: All items were properly date marked.
XI. Protection from contamination (+)
Note: Acceptable, foods properly stored.
XII. Chemical (+)
Note: All chemicals were labeled and stored appropriately

Person in charge- Ann Ballut. Reviewed report with the person in charge. Green sign was updated at this inspection. Rechecked dish machine in main kitchen and observed final rinse at appropriate temperature of 190 F. Please ensure that it does not rise above 194 F. Please continue to monitor temperatures in the cafe. A follow up inspection will occur. Discussed cooling and checked cooler upstairs. Employees were aware of how to properly cool food in the cooler upstairs was in the proper temperature zone.

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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