Ponderosa Steakhouse #253, 8612 Niagara Falls Boulevard, Niagara Falls, NY 14304 - Restaurant inspection findings and violations

Inspection findings	Inspection date	Type	Comments
No violation noted during this evaluation.	01/13/2016	Re-Inspection	Violations on report dated 01/04/2016 are corrected today.
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	01/04/2016	Inspection	Cold Holds/Coolers: <45o f. Hot Holds (Other than listed): >140o f. Food Testing Thermometer: OK Dry Stroage: OK Dish Machine: OK at 50 ppm Wipe Cloths: 100 ppm Restrooms: OK Choke Poster, CPR Kit, Permit: Posted Cooler Thermometers: OK Violations on report dated: 1/27/2015 are corrected as of today.
No violation noted during this evaluation.	04/13/2015	Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Single service items reused, improperly stored, dispensed, not used when required Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	01/27/2015	Inspection	8D--Single serve cups next to the soda station are stored unprotected. 10B--Walk-in cooler door gaskets are torn. 12C--Hand wash sink in prep area has a leaking faucet. 15A--Ceiling tiles in cook area are discolored with form of build-up. 15B--A few lights in prep & cook area are missing shields, and a vent duct cover in the prep area has build-up.
No violation noted during this evaluation.	06/13/2014	Re-Inspection	All previous violations were not noted today. Food temperatures were good.
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.	04/11/2014	Inspection
No violation noted during this evaluation.	01/24/2014	Inspection
No violation noted during this evaluation.	01/23/2014	Inspection
No violation noted during this evaluation.	04/16/2013	Re-Inspection
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Improper thawing procedures used Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required. Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Non food contact surfaces of equipment not clean	04/02/2013	Inspection	5A/5E At 11:30 AM found apple salad and caesar salad on buffet line, temped at 50 dF. According to manager product was placed on line at 11:00 am. Food removed to be placed back in walkin cooler. New product from walkin cooler brought out on line. Manager to call repairman to fix buffet unit, in meantime using ice to keep food items below 45 dF. 6A At 11:25 am found potato wedges and cooked carrots on buffet line, potato wedges temped at 135 dF and cooked carrots temped at 130 dF. According to manager food had been placed on line at 11:00 am. Food removed to kitchen to be reheated to 165 dF to be hot held at 140 dF. Other foods temped above 140 dF. CORRECTED 8A Numerous items in walkin cooler found to be uncovered 8A Take out containers stored on floor in dry storage area 8F Continers of heavy cream being thawed in standing water. Manager placed under running water less than 70 dF to continue thawing CORRECTED 10B Gasket for pepsi cooler in disrepair 11D Food debris built up on shelving in dry storage, spillage in cabinets underneath pop machine, compressor on buffet line by pop machine is dusty, grime accumulation in/on cooler by office 15B Light shields and end caps missing from fixtures over cook line, near dishwasher, and in dry storage by ice machine
No violation noted during this evaluation.	01/30/2013	Re-Inspection
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	01/14/2013	Inspection	4a. At 12:45, inspector checked sanitizer level in buckets. Level of bucket in prep area by walk-in cooler and bucket in servise area tested at 200ppm. Operator corrected buckets to 100ppm and CORRECTED. 5c. At 12:40, using inspectors calibrated food testing thermometer, temped gravy sitting on top of steam table to be at 64 dF. In speaking with operator, it was determined that the gravy was placed there within the last hour. Operator replaced in coler and CORRECTED. 6a. At 12:50, using inpsectors calibrated food testing thermometer, temped rice in 3rd drawer of hot unit to be at 120 dF. In speaking with operator, it was found that rice was placed there more than 2 hours prior. Operator voluntarily discarded and CORRECTED. 12c. Indirect drain needed at 5 bay sink where vegetables are cleaned. Operator will use sink by walk-in cooler in future (has indirect drain). CORRECTED 15a Frost build up around door of walk-in freezer.
In use food dispensing utensils improperly stored	01/06/2012	Inspection	8B: Ice scoops stored on top of pre-mix pop boxes.
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	06/16/2011	Inspection	15B--Dust build-up evident on walk-in cooler fan grates. 15B--Lights in cook line area, in prep/dish area, and in walk-in freezer are missing shields or end caps to the shields.
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces In use food dispensing utensils improperly stored	01/25/2011	Inspection	8B: Ice machine scoops stored on top of pre-mix pop boxes. 10B: Outside of some cooler units show handprints and smudges which appearr to be grease-related. 15A: Some food/grease seen on floor behind prep line (grill/fryer area).
Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.	09/30/2010	Inspection	5a+5e- at time of inspection in cold hold unit part of buffet line this inspector found sour cream at 61dF and cottage cheese at 54dF. MOD came over and found unit was not plugged in for the day. Manager plugged in unit and it reached to 45dF by end of inspection. Both foods were voluntarily discarded and corrected
In use food dispensing utensils improperly stored Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures	01/19/2010	Inspection	6A- Potentially hazardous foods not hot held at 140 degrees- Meatballs at 133 degrees/123 degrees, Rice at 133 degrees/123 degrees, Spaghetti- 123 degrees, Taco meat at 123 degrees on front smaller buffet. Note: Due to the time factor of hot holding < 2 hours all products removed- new product put on the buffet while reheating to 165 degrees of old product. 8B- Serving utensils stored in 86 degree water, reviewed proper storage. 8E- Thermometer missing from Pepsi cooler (front).
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	01/22/2009	Inspection	10B: Gasket on small hothold unit cracked and broken. Not smooth and easily cleanable.
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Food from unapproved source, spoiled, adulterated on premises.	06/16/2008	Inspection	6A - Buffalo chicken wings in hot hold unit 120-135 degrees. < 2 hrs voluntarily tossed. 6A - Precooked ribs(from distributor) found in hot hold unit at 98 degrees. Had been out of cooler <1 hr returned to cooler. 6A - Hot hold soups in sm.kitchen area at 90 degrees-just out of steam reheating unit. Returned to reheating unit to get to 165 degrees. Dial on steam unit not at proper setting ajusted also. 1H - Cut romaine lettuce in large pan hd smaller pan sitting in lettuce.Small pan removed cut romaine rtossed voluntarily and cover used. 10B - Lid on ice machine in disrepair.
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)	01/25/2008	Inspection	6A: At time of inspection food found to be out of temp on hot hold line as follows: chicken (120oF), spaghetti (130oF), and penne (110oF). All were determined to be out of temp less than 2 hours. Inspector allowed Mgr. Bill Jasek to reheat all food products to (165oF) and replaced to buffet line. 8A: Prebagged pop stored on ground by ice machine. 10B: Deep fryer unit (next to ovens) shows evidence of food and grease buildup. Can opener in small kitchen area shows evidence of food buildup.
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans In use food dispensing utensils improperly stored Non food contact surfaces of equipment not clean	11/02/2007	Inspection	8A - Product stored on floor in walkin cooler and freezer. 8B - Wate for dipwell not running at high enough rate to keep scoops clean. 10B - Cabinet under popmachine shows sticky leakage and grime accumulation. 10B - Hinges on cooks cooler broken - airgap evident. Being corrected 11D - Outside surface of icemachine shows probable mold. 11D - Mold evident on gasket and wall around walkin freezer door 15B - Light shields and endcaps missing on several light fixtures and also from the light fixture in Tru cooler by buffet line.
No violation noted during this evaluation.	06/06/2007	Re-Inspection
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF. Non food contact surfaces of equipment not clean Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures	01/24/2007	Inspection	6A - Boneless porkchops on main buffet line at 135 degrees. Removed and reheated to 165 voluntarily. Had been out for < 2hours. 6A - Breaded chicken wings on second buffet line found to be 120 degrees. discarded voluntarily 8E - several cooler thermometers missing or broken. 11D - Fancovers in walkin cooler have debris buildup on them.
Non food contact surfaces of equipment not clean Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.	02/10/2006	Re-Inspection	5A- Cold rice florentine salad found at 59 degrees. Was made with warm rice, voluntarily discarded. 11D- Fan covers in walkin cooler as well as the moter unit were covered with a black mold-like substance. Food in cooler cools without covers possible contamination.
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Non food contact surfaces of equipment not clean	01/31/2006	Inspection	5A- Cold vegetable rice salad was found on cold line of buffet at 60 degrees. this was voluntarily discarded and fresh salad at 38 degrees was put out. I discussed keeping food levels lower in the pans and checking temps more often. 6A- Mashed potatos in the hot line of buffet were at 122 degrees, pan was overfilled. These were voluntarily discarded and pans will be filled only to within 1/2 -3/4 in. from rim not 2-3 inches above. Temps will be monitered more frequently. 11D- Fan covers in walkin coolers have some debris buildup on them. Must be cleaned ASAP.

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Ponderosa Steakhouse #253, 8612 Niagara Falls Boulevard, Niagara Falls, NY 14304 - Restaurant inspection findings and violations

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