City Barbeque

Year by year

Inspections

1. Jan 12, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     In back kitchen hot hold drawer on left side, smoked turkey 120F, pulled pork 122F, pulled chicken 135F. Food employee indicated the drawer may have been left open during lunch service.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     In top section of back kitchen prep cooler, cooked chicken tenders 45F, pickle brine 45F. In the drawer section of the same unit, cooked chicken wings at 45F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

2. Dec 3, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The ice bin for the self-service Pepsi machine does not have a proper air gap between the drain and the sewage system. Air break observed.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     BBQ baked beans in walk-in cooler in 3 covered metal pans cooling slowly from ambient room temperature. BBQ baked beans at 52-56F after cooling 2 hrs.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Pickling spice for chicken wings is stored in unlabeled container. Several other shakers and containers with spices or salt did not have labels.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

3. Dec 13, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Blanched fries in kitchen prep cooler cold held at 45F. Fries overstocked in cooler.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

4. Mar 12, 2021 Pre-Inspection · No Reinspection Required

   No violations cited.