OUTBACK STEAKHOUSE

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp stored over a container of cooked beef not all commercially packaged in walk-in freezer. Operator voluntarily discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in small flip top sliced cheddar cheese (47F - Cold Holding) chicken breast (44-47F - Cold Holding) removed from walk-in cooler and placed in unit not portion or prepared today per operator held out of temperature less 2 hours. Operator voluntarily discarded items. Corrective Action Taken

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of mold like substance buildup on AC vents throughout kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris. Dessert section of cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Though out the kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple green cutting boards soiled with mold like substance. Operator discarded items at will. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with time control form. Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment. Observed at ice machine in kitchen.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal keys stored on prepping table, item stored next to clean utensils. Employee removed and stored item correctly. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food manipulation while wearing watch and gold bracelets. Employee removed items. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at cook line - multiple microwaves soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at expo bay - coffee machine soiled with coffee debris and build up.

Basic - Stored food not covered. Observed in reach ice tea container not covered.operator covered item. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen - walls soiled with grease

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cut lettuce cold held at 46F in made shift table. Per operator, lettuce transfer to unit 1,5 hours prior to the inspection. Operator placed ice packs on lettuce for quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed additional vacuum breaker needed at mop sink where splitter added. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of mold like substance buildup inside soda nozzles in bar.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation on black substances buildup inside ice machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of mold like substance buildup on AC vents throughout kitchen.

Basic - Food stored on floor. -Observed boxes with potatoes stored on kitchen floor. Operator removed and stored properly. Corrected On-Site

Basic - Stored food not covered. -Observed an uncovered container with salt in dry storage area. Operator covered. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black substance buildup on walls at 3 compartment sink. -Observed accumulation of mold like substance buildup on walls in dishwashing area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 1 wet wiping cloth in bar not stored in sanitizer solution between uses. Operator placed in sanitizer solution. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Observed an unlabeled spray bottle with cooking oil in kitchen area. Operator label bottle. -Observed salt removed from the original container not labeled. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooling drawers under grill - cooked onions (57F - Cold Holding); cooked mushrooms (51F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature approximately 18 hours. See stop sale. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooling drawers under grill - cooked onions (57F - Cold Holding); cooked mushrooms (51F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature approximately 18 hours. See stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spraying bottle with degreaser not labeled. Operator labeled it properly. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at multiple microwaves in kitchen.

Basic - Working containers of food removed from original container not identified by common name. Observed container of kosher salt not marked with common name.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed- cooked onion soup (47F - Cooling ) As per operator item was cooked and cooling over night. Operator discarded food item. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched soiled dishwashing utensils, then proceeded to touched clean dishes, at the seating area without hand washing. Educated Operator of hand washing clean. Employee clean hands. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed- cooked onion soup (47F - Cooling )As per operator item was cooling over night. Operator discarded food item. See stop sale. 3-501.14(A)(2) FC: (A) Cooked time/temperature control for safety food shall be cooled: (2) Within a total of 6 hours from 135 degrees Fahrenheit to 41 degrees Fahrenheit or less. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed -cooked onion soup (47F - Cooling- as per operator item was cooling over night. Container was covered. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator place wet wiping cloth in the sanitizer bucket. Corrected On-Site Warning

Basic - Soiled dry wiping cloth in use. Main kitchen cook line- observed wiping cloth on prep table. Operator removed wiping cloth. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Main kitchen walk in cooler- observed unwashed peppers and oranges being stored over ready to eat baked potatoes. Operator stored baked potatoes properly. Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two compartment -Trulsen-; beef filet (45F - Cold Holding); burger patties (50F - Cold Holding); sliced American cherry (52F - Cold Holding); provolone sliced cheese (50F - Cold Holding); sautéed mushrooms (52F - Cold Holding) -Sautéed station; Munster cheese (52F - Cold Holding); mix shredded cheese (51F - Cold Holding); raw shrimps (50F - Cold Holding). Per manager food stored less than 4 hours, all TCS foods moved out of both units and placed on WIC, for a quick chill. Advised operator not to stored any TCS food until technician checks both units. Corrective Action Taken - From follow-up inspection 2023-05-31: Two compartment Trulsen RIC and sautéed station cooling units are out of service, no food stored in any of the units. Time Extended

Basic - Food stored on floor. Main kitchen walk-in freezer- observed case of frozen beef patty being stored on the floor.

Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen 3 compartment sink- observed case of frozen lobster tails thawed in standing water. Operator turned on cold running water. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen cook line cutting board- observed soiled wiping cloth on cutting board.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler- Creamy onion soup, creamy potatoes, commercially processed chili 44-46 (soups cooked between 02/16-02/17, chili prepped on 02/17).

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler- Creamy onion soup, creamy potatoes, commercially processed chili 44-46 (soups cooked between 02/16-02/17, chili prepped on 02/17).

Basic - Dumpster rusted out on bottom.

Basic - Inside of dumpster area not clean.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease grease.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler with steaks at cook line. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen ribs thawing at room temperature in a prep sink. Employee started running cold water on ribs. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board by salad station soiled. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in salad cooler on cookline. Operator cleaned and sanitized. Corrected On-Site Repeat Violation