PONDEROSA STEAK HOUSE #117, 3875 S High St, Columbus, OH 43207 - Restaurant inspection findings and violations

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Business Info

Restaurant: PONDEROSA STEAK HOUSE #117
Address: 3875 S High St, Columbus, OH 43207
Total inspections: 19
Last inspection: Sep 11, 2012
Score
(the higher the better)
87
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Food packaging does not protect food from contamination.
  • Nonfood-contact surfaces are not cleaned frequently enough.
Followup Inspection Mar 25, 2010 94
  • Non-food contact surfaces are dirty.
Followup Inspection Apr 21, 2010 99
  • Food-contact surfaces were dirty.
  • The operator is not using an effective method for cooling.
  • The physical facilities were not maintained in good repair.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Standard Inspection Aug 10, 2010 84
No violation noted during this evaluation. Critical Control Point Aug 10, 2010 100
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • Working containers of poisonous or toxic materials are not labeled.
Standard Inspection Jan 25, 2011 94
No violation noted during this evaluation. Critical Control Point Jan 25, 2011 100
No violation noted during this evaluation. - Feb 14, 2011 100
  • Food-contact surfaces were dirty.
  • The physical facilities were not maintained in good repair. [multiple violations]
Standard Inspection May 9, 2011 93
No violation noted during this evaluation. Critical Control Point May 9, 2011 100
No violation noted during this evaluation. Complaint Inspection May 9, 2011 100
No violation noted during this evaluation. Complaint Inspection Jul 15, 2011 100
No violation noted during this evaluation. Complaint Inspection Aug 15, 2011 100
  • Food-contact surfaces were dirty.
  • In-use utensils are improperly stored.
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
Standard Inspection Oct 24, 2011 89
No violation noted during this evaluation. Critical Control Point Oct 24, 2011 100
  • A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
  • Clean equipment and utensils were not properly stored.
  • Equipment components were not intact, tight or properly adjusted.
  • Food is stored unwrapped or in uncovered containers.
  • Food-contact surfaces were dirty.
  • In-use utensils are improperly stored.
  • Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
  • Miscellaneous sources of contamination observed.
  • Non-food contact surfaces are dirty.
  • Nonfood-contact surfaces are not cleaned frequently enough.
Standard Inspection Mar 6, 2012 82
No violation noted during this evaluation. Critical Control Point Mar 6, 2012 100
No violation noted during this evaluation. Followup Inspection Apr 12, 2012 100
  • A handwashing sign was not posted at all handwashing sinks.
  • Food is stored unwrapped or in uncovered containers.
  • Food-contact surfaces were dirty.
  • Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
  • Miscellaneous sources of contamination observed.
  • Non-food contact surfaces are dirty.
  • The light intensity was not at least 10 foot candles (108 lux) at a distance of 30 inches (75 centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.
  • The physical facilities were not maintained in good repair.
  • Working containers of food are not properly labeled.
Standard Inspection Sep 11, 2012 87
No violation noted during this evaluation. Critical Control Point Sep 11, 2012 100

Violation descriptions and comments

Mar 25, 2010

PIC BRIAN
green sign updated
prehearing monitoring inspection

Apr 21, 2010

PIC EZAHED
Pre hearing monitoring inspection

Aug 10, 2010

PIC BRIAN
UPDATED GREEN SIGN

Aug 10, 2010

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 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
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,

Jan 25, 2011

PIC Brian
updated green sign

Jan 25, 2011

Discussed
Provided information
I. Employee Health (+) ok
II. Personnel Cleanliness (+) Ok
III. Hand washing, Prevention of Contamination from Hands (+) ok
IV. Person in Charge/Demonstration of Knowledge (+) OK
V. Thawing (+) ok
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) o K
VIII. Date Marking/Time as a Public Health Control (+) OK
IX. Consumer Advisory (+) ok
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) ok
XII. Chemical (+) Bottle was not marked
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

Feb 14, 2011

took license application to site

May 9, 2011

Pic Brian
updated green sign

May 9, 2011

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

May 9, 2011

complaint no Co 0028129
Said Roof leaking I floor tile coming up Vents dirty
talked to manger - Ceiling Roof is to be fixed When quits Raining Hood vents cleaned

Jul 15, 2011

complaint no c0oo28910-talked to manager-the suppumn\p to bevarage area went bad and they had to replace-also they had grease trap cleaned out the day before or day of and that could contribute to smell-at this TIME-PROBLEN HAS BEEN TAKEN CARE OF

Aug 15, 2011

complaint No Co 002924l
attendant wore no gloves and touched chicken on Salad bar when FELL off plate also dishwasher was wearing dirty apron and TOUCHING plates
talked to managers and he Said he will talk to employees in case any of this is going on-
at the time of inspection at this time N CFA

Oct 24, 2011

Pic Bruce
updated green Sign
final Rinse 50 ppm chlorine

Oct 24, 2011

Discussed
Provided information
I. Employee Health (+) OK
II. Personnel Cleanliness (+) Ok
III. Hand washing, Prevention of Contamination from Hands (+) Ok
IV. Person in Charge/Demonstration of Knowledge (+) OK
V. Thawing (+) in Walk-in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) the chicken and fish were 114-120 on Buffet but Were Removed and Reheated
VIII. Date Marking/Time as a Public Health Control (+) everything dated
IX. Consumer Advisory (+) OK
X. Highly Susceptible Populations (+) NA
XI. Protection from contamination (+) ice machine has mold but Will be cleaned
XII. Chemical (+) Ok
XIV. Transporting Food off Premise (+) NA
XV. Temperature Measuring Devices (+) Ok

Mar 6, 2012

CONSULTED WITH THE GENERAL MANAGER/PIC.
DISCUSSED MENUS,MAJOR FOOD ALLERGENS, CDC FOOD BOURNE ILLNESS RISK FACTORS.
NO CATERING PERFORMED.
OUTSIDE DUMPSTER ,DINNING AREA,AND PUBLIC RESTROOM WERE INSPECTED, OKAY.
GREEN SIGN WAS UPDATED.

Mar 6, 2012

Elements of the Critical Control Point Inspection
Discussed/Consulted with Brian Mccombs
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from 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 (+)
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
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Using proper cooking

Apr 12, 2012

FOLLOW UP INSPECTION.
ABATE ALL VIOLATIONS EXCEPT 4.4. REPLACE ALL THE TORN DOOR SEAL GASKET IN ALL THE COOLING EQUIPMENTS IN THE FACILITY.MANAGER STATED, AWAITING PARTS. MUST CALL 614/645-6997 ONCE WORK IS COMPLETED.
DISCUSSED FOOD SAFETY ISSUUES.
CONSULTED WITH MANAGER HERNANDEZ.

Sep 11, 2012

CONSULTED/REVIEWED THE INSPECTION/REPORTS WITH EZALIED RUIZ .
DISCUSSED FOOD SAFETY ISSUES,FOOD ADVISORY, MAJOR FOOD ALLERGENS.
DINING AREA/RESTROOMS WERE INSPECTED, OKAY.
OUTSIDE DUMPSTER WAS INSPECTED, OKAY.
GREEN SIGN WAS UPDATED.

Sep 11, 2012

Elements of the Critical Control Point Inspection
Discussed/CONSULTED AND REVIEWED THE INSPECTION REPORT WITH EZAHED RUIZ.
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(+)
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 (+)
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and

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