OUTBACK STEAKHOUSE

High Priority - Metal stem-type thermometer soiled. Them of provided thermometer contains food debris. Operator cleaned Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in kitchen cold rail

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment in kitchen soiled with grease and food debris

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath at cook line, shredded lettuce (45F - Cold Holding). Per manager portioned and in unit approximately 2 hours from open. Employee replaced ice in unit and removed lettuce to reach in to rechill. Corrective Action Taken

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At sink by dish machine due to stripped faucet.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on shelf above boxed soda syrups and oil containers. Manager removed jacket to office. Corrected On-Site

Basic - Faucet/handle missing/damaged at plumbing fixture. Hot water faucet at dish machine hand wash sink stripped.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cook line sanitizer bucket reading 0ppm quaternary. Employee remade to proper 200ppm quaternary. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. in walk in cooler, open cases of raw bacon and pork chops on bottom shelf under open cases of raw steaks - some mechanically processed. Manager moved pork to shelf with raw seafood items. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at mop sink. Employee marked bottle as cleaner. Corrected On-Site

Basic - Ice buildup in reach-in freezer/cooler and/or walk-in freezer/cooler. Ice buildup around cooling unit in bottom of cookline right cold unit. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of water and pour bottles of oil and vinegar at cookline not labeled. Employee added labels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at hostess stand.

Basic - Ice buildup in reach-in freezer/cooler and/or walk-in freezer/cooler. Cold unit at left end of cooling has heavy ice buildup around cooling unit inside machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in standing water 82F on grill at left end of cook line. Employee increased fire to raise temperature to above 135F. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Spray bottle of oil at cook line not labeled. Employee added label. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo line ;Glass Front sliding door cooler; blend cheese (61F cold holding )sour cream (66F cold holding ). Foods held longer than 4 hours ago per operator. Foods not prepared or portioned today. Per manager, unit is in disrepair. Operator placed items in cooler not knowing it was turned off.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo line ;Glass Front sliding door cooler; blend cheese (61F cold holding )sour cream (66F cold holding ). Foods held longer than 4 hours ago per operator. Foods not prepared or portioned today. Per manager, unit is in disrepair. Operator placed items in cooler not knowing it was turned off. See stop sale

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Honey butter in expo line with time mark that exceeds 4 hours. Honey butter held in expo line less than 3 hours ago. Operator corrected time marking during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense garlic sauce in cook line . Operator discarded 2 ounce cup. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Glass front cooler in expo line not keeping temperature under 41 F or below at time of inspection. Observed Unit turned off at time of inspection and Foods being held in unit. Per manager , equipment in disrepair and will be removed from establishment.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook on cookline without a beard guard. Operator provided Corrected On-Site

Basic - Floor soiled/has accumulation of debris inside walk in freezer. Operator cleaned during inspection. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Food storage lids in disrepair on rack in storage area opposite of walk in freezer. Operator discarded Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep station in cook line. Operator moved to sanitizer solution Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2024-01-31: Time Extended

Basic - - From initial inspection : Basic - Floor tile chipped / broken or in disrepair next to fryer by breading station in cook line. Repeat Violation Warning - From follow-up inspection 2024-01-31: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Trauslen reach in cooler; raw beef burger patties (44F- Cold Holding) less than 4 hours ago on lower reach in cooler. Observed air vent blocked. Operator placed beef burger patties on ice to quick chill. Foods not prepared or portioned today. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee wearing jewelry( wrist watch) other than a plain ring on their hands/arms while preparing food. Operator removed watch Corrected On-Site

Basic - Floor tile chipped / broken or in disrepair next to fryer by breading station in cook line.

Basic - Interior of ovens has accumulation of black substance/grease/food debris in cook line.

Marked exit/path to marked exit blocked. For reporting purposes only. Card board boxes blocking exit door. Operator moved boxes Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Cooling drawer; mix shredded cheese (47-41F - Cold Holding), per manager cheese held less than 4 hours, observed food stored above the rim line. Employee removed the food out of temperature and placed on lower cooler. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -bloom station -salad station

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cooking utensils inside dirty container, by cooking line, Employee removed, and placed on hot water 180F Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Observed no hand towels provided at wait station/cook line hand wash sink in kitchen. Operator replenished paper towels during inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. -Observed standing water in Traulsen lowboy cooler located next to flat top grill station in kitchen. Operator instructed to remove water/sanitize area.

High Priority - Non-food grade paper/paper towel used as liner for food container with parsley. Operator discarded parsley. Corrected On-Site

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

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed ice buildup in walk-in freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed beef thawing in standing water at prep sink. Operator place item under running water. Corrected On-Site