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Business Info

Restaurant: CITY BARBEQUE
Address: 5979 E Main St, Columbus, OH 43213-3353
Total inspections: 17
Last inspection: Oct 26, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

JASON - PIC
UPDATED GREEN SIGN

Discussed AND/OR Provided information:
I. Employee Health +EMPLOYEES APPEAR HEALTHY
II. Personnel Cleanliness +OBSERVED
IV. Person in Charge/Demonstration of Knowledge +PIC ABLE TO ANSWER FOOD SAFETY QUESTIONS I.E. HOT HOLDING, COOLING TEMPS AND PROCEDURES
VII. Cooking, Reheating, Cooling, Hot - BELOW 135F ON SEVERAL TTCS ITEMS and Cold Holding + AT 41F OR BELOW
VIII. Date Marking/Time as a Public Health Control +OBSERVED
XII. Chemical +ALL LABELED AND STORED TO PREVENT CONTAMINATIONS

ALL VIOLATIONS HAVE BEEN CORRECTED.
HAND SINK SEALED
QUAT TEST STRIPS AVAILABLE
HOT HOLDING BETWEEN 150F AND 180F
LEAK AT CHEMICAL DISPENSER FIXED
AIR GAP CORRECTED AT PREP SINK.

Pic at time of inspection was Dave Brooks.
Green sign was updated and posted on door.

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 (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+)
Consulted with Dave Brooks.

PIC Donna
Updated Green Sign

All critical violations corrected at time of follow up inspection.

PIC Dave
I. Employee Health (+)
PIC stated any employee exhibiting symptoms of foodborne illness is excluded from work until they . are cleared by a physician.
VI. Thawing (+)
PIC stated the only foods requiring thawing are turkeys, which the, cook from frozen
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
PIC stated all left over foods are held at 140�° F overnight
IX. Consumer Advisory (+)
Food allergens list is posted hind the front counter and on the website
XV. Temperature Measuring Devices (+)
Present and Calibrated

PIC Dave
Updated green sign

Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
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 has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods

PIC - Dave
- Updated green "INSPECTED" sign.
- Discussed the inspection report with the person-in-charge.
- It is highly recommended that a hand sink be installed in the front of the facility where food is handled.
- NOTE: All 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.
VIII. Date Marking/Time as a Public Health Control (-)
Observed a package of cooked sausage that was not labeled with a 7-day discard date. Refrigerated, ready-to-eat, TCS foods shall be labeled with a 7-day discard date to prevent the consumption of food items potentially contaminated with bacteria. The package of sausage was labeled with a discard date 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 - Donna; All violations listed on the previous inspection report have been corrected. Thank You!

PIC - Dave
- The inspection report was discussed with the person-in-charge.
- The green "INSPECTED" sign was updated.
- 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.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) In the walk-in cooler observed time/temperature controlled for safety foods (TCS foods) held in the temperature danger zone (potato salad at 46.4 F, baked beans at 45.1 F, green beans at 62 F, and sweet potato filling at 47 F). Cold time/temperature controlled for safety foods shall be held at 41 F or below to prevent bacterial growth. The operator voluntarily discarded all unsafe food items during the inspection. CDC Risk Factor 1 – Improper Holding Temperatures
Green beans cooked yesterday were held in the walk-in cooler today at 62 F. Hot cooked foods items shall be rapidly cooled so that their internal temperature decreases from 135 - 70 F in two hours or less and from 70-41 F in an additional four-hours or less. Effective methods shall be used to rapidly cool hot food items. The improperly cooled green beans were discarded by the operator 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,

PIC - Dave; all violations listed on the previous inspection report have been corrected.

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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