OUTBACK STEAKHOUSE #1036

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food handler training completed in 2021 for one employee

Basic - Floor area(s) covered with standing water. In employee bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled speed rack in walk-in, soiled shelf under counter in sauté station.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Build up on grill station reach in cooler shelves. Build up of debris inside potato hot holding drawers.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Solution of DDBSA/Lactic acid tested at 1130/3010. Employee diluted solution to 700/1875. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack and shelves in walk-in cooler soiled. Side of fry station 2 drawer cooler soiled. Cook line bacon storage area soiled.

Basic - Toilet leaking in men's room.

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Water at hand wash sinks near dish pit and on expo take too long to get hot. Observed multiple employees wash hands in sinks, water temperature at 72F, ran water for 5 to 10 minutes to achieve water temperature of 85F.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. DDBSA/Lactic Acid tested at 1130/3010. Diluted to 700/1875 Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. CFM for Janet Shafer expired 12-14-23

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some training completed in 2020. Repeat Violation

Basic - Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. All fish removed form bags at time of inspection. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies observed in kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry breading station: raw shrimp 50F, per manager approximately 1 hour. Moved to walk-in at time of inspection. New temp taken, 45F. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer in wiping cloths bucket. No test strips for Eco Lab Sink and Surface.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed training records for some employees completed in April 2020.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance around gasket area on salad station reach in. Food debris build up on speed rack in walk-in cooler. Cleaned at time of inspection. Corrected On-Site Repeat Violation

Basic - Standing water in floor drain/floor drain draining very slowly. Drain under kitchen dish machine.

High Priority - Employee touched face/hair and then made a drink for customer, no hand wash. Observed employee clear dirty dishes from bar and then rinse hand with water, no soap. Manager discussed with employee. Employee washed hands. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket on cook line DDBSA/Lactic acid 1130/3010, diluted to 700/1875. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up on onion cutting device. Grease/ debris build up on sheet pans on speed rack outside walk-in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in crack between reach in cooler and prep table in fry/salad area. Manager removed knife at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dirty walk-in cooler handle, speed rack out side walk-in, blender base under prep table.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sauté station: cooked mushrooms 122F approximately 1 hour per manager. Mushrooms reheated on stove. Retested at 184F, Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. DDBSA/Lactic acid (1130/3010) corrected to 700/1875 Corrected On-Site

Basic - Equipment in poor repair. Doors missing on two cooler drawers

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Front line expo area utensils in unclean water 127F, manager discarded and obtained new pan of hot water greater than 135F, Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cooked ribs, cooked onions stored under cases of raw beef in walk-in cooler. Manager moved cooked items at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo area: iced honey butter top layer 58F, iced garlic butter 53F, per manager, less than 1 hour. manager discarded top layer of honey butter and added more ice to items. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue Inside soda gun nozzle. Employee cleaned at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Hot water supply not maintained during peak periods. Hot water temporarily not working at hand wash sinks near dish area. Hot water returned by end of inspection.

Basic - Clean knives stored on dirty shelf under steamer. Manager removed knives to dish area. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on clean dish rack. Manager discarded cutting boards. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of fry area reach in drawers, shelf under prep area steamer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - surface around the soda machine nozzles dirty with a black substance. Manager had an employee clean during the inspection. Corrected On-Site