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Business Info

Restaurant: CITY BARBEQUE
Address: 8491 Sancus Blvd, Columbus, OH 43240
Total inspections: 14
Last inspection: Nov 23, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Pic Ashley
update green Sign

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness
Food employees shall eat, and drink only in designated areas
Food employees experiencing persistent sneezing, coughing, or runny nose shall 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 shall be adequate and conveniently located and accessible for employees
Hand washing facilities shall be adequately supplied
Exposed ready-to-eat foods shall not be touched by bare hands
Hands shall be 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 question regarding the operation
V. Thawing
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding

PIC AT TIME OF INSPECTION WAS CAREY RODRIGUEZ
DISCUSSED FOOD ALLERGENS
TEST STRIP WAS AVAILABLE
SANITIZER LEVEL WAS ADEQUATE
NOTED NO CRITICAL VIOLATION.
GREEN SIGN WAS UPDATED AND POSTED ON THE DOOR.

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management shall have 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 shall not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands (+) OBSERVED EMPLOYEES WASH HANDS.
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands 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 knowledge by responding to food safety question regarding the operation
V. Thawing (N/A)
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)

Person in charge-Carey.

I. Employee Health (+) Has Policy
Discussed with manager about when employees are not allowed to work.
II. Personnel Cleanliness (+) Acceptable
Observed employees wearing clean uniforms.
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
Manager is Serv Safe certified as well as the ASM.
V. Thawing (+)
All food is thawed under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance. Discussed cooling procedures.
Manager was knowledgeable about proper methods for cooling.
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored.
Food is supplied by Buchy and Produce One.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (+)
Facility has hot boxes and uses sternos to keep it hot or ice keep it cold once food is set up.
XV. Temperature Measuring Devices (+) Present and calibrated
Manager was able to demonstrate how to properly calibrate a thermometer.

Person in charge- Carey. Observed no violations at the time of the inspection. Facility could not locate green sign during inspection to update.

I. Employee Health (+)
Note: Has policy posted on wall and reviewed with person in charge.
II. Personnel Cleanliness (+)
Note: Acceptable and all employees appeared in good health.
III. Hand washing, Prevention of Contamination from Hands (+)
Note: Stocked and used appropriately.
IV. Person in Charge/Demonstration of Knowledge (+)
Note: Manager is Serv Safe certified. Please be sure to renew certification next year.
V. Thawing (+)
Note: Most of the foods come in fresh, otherwise foods are thawed inside cooler.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Note: All temperatures were in compliance. Discussed cooling methods with person in charge (iced baths/bags).
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
XV. Temperature Measuring Devices (+)
Note: Present and calibrated by person in charge.

Facility misplaced green sign; delivered today.

Inspection sign and discussed with PIC Micheal. Greens sign updated.

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 NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and display.
XII. Chemical (+) properly stored and labeled
XIV. Transporting Food off Premise NA
XV. Temperature

City BBQ Catering was having an event at the French Field House at Ohio State University. They were serving over/ around 3000 people at this event.
PIC Brian Mooney/ Jon Martin
Went over report with PIC's

delivered letter for meeting in the office for violations at OSU game catered event in the French Field House

PIC Drew
All food temperatures were above 150 degrees at time of inspection
All previous violations were 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