OUTBACK STEAKHOUSE #2033

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp in prep table double panned at 51f, 8 discarded by manager. In pan for approximately 1 hour. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezers on cook line have food debris on lip of closures. One used for ice cream other near fryers, both are top slide openings.

Basic - Old labels stuck to food containers after cleaning. Bin on clean rack with old label. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with bleach on top of dishwasher not labeled Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License is current.

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions above prepped food Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Breading not labeled on back line. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Candy bar in reach in cooler where clean salad bowls are kept. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic food containers wet nesting on back line.

Basic - Floor area(s) covered with standing water. Walk in cooler has standing water on floor. Manager states they are squeegee it. Corrective Action Taken Repeat Violation

Basic - Food storage container/container lid cracked or broken. Several containers have cracked corners. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in ice cream reach in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cook line Mixer backsplash and mixer head soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back wall of cook line is soiled, and sides of equipment.

Basic - Working containers of food removed from original container not identified by common name. Salt and seasoning not labeled in dry storage area. Corrected On-Site

High Priority - 2 Live, small flying insects in kitchen, food preparation area. 2 small flying insects at the bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese in fry cooler over night 44F to 47F manager discarded. Corrective Action Taken

Intermediate - Mixer head soiled with old food debris. Corrected on site. Water filtration system tank soiled.

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Hostess, and some other employees that have not completed training.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Taylor, Jaidyn, Jacob.

Basic - Accumulation of black mold-like substance in the interior of the ice machine shoot.

Basic - Equipment and utensils not properly air-dried - wet nesting. Food storage containers.

Basic - Floor area(s) covered with standing water in the kitchen.

Basic - Hole in employee bathroom wall.

Basic - Hood filter moderately soiled with grease.

Basic - Ice buildup in walk-in freezer.

Basic - Interior of oven has accumulation of food debris.

Basic - Several food storage containers cracked or broken.

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Equipment in poor repair. Multiple handles on microwaves broken on cookline, has on order to be replaced Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Expo line hand sink, emailed to operator Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Salad cooler

Basic - Stored food not covered. Ice cream in well Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Unlabeled salt back line Unlabeled sugar front line Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk walk in cooler

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Floor area(s) covered with standing water. Cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets fry station

Basic - Stored food not covered. Ice cream

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At dishwasher station

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - Equipment in poor repair. Refrigerator 2 drawer cooler front panel is broken, fell off when I opened it.

Basic - Old labels stuck to food containers after cleaning. One clean container with label still on Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar and flour containers not labeled Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Blue cheese in walk in cooler 3 small pans dated to discard 4/26 Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Blue cheese homemade dressing, should have been discarded yesterday Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rib temping at 51F, over stocked the pan because ribs at bottom of pan temping at 43F operator discarded of product.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Undated milk opened from yesterday Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice cream/ fry freezer left over food debris in bottom of unit Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site Repeat Violation

Basic - employee beverage container in a cold holding unit with food to be served to customers.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) fry freezer end of cook line

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee restroom-dish area 95°f

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food storage container/container lid cracked or broken.

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line handwash sink

Basic - Old labels stuck to food containers after cleaning.