OUTBACK STEAKHOUSE

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink had spoons s oops and spatula in sink, chef removed all items Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All paper towels at handwashing sink on cook line completely soaked, Chef removed wet paper towels and replaced with dry paper towels Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No soap at handwashing sink on cook line, Chef refilled soap Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooler on cook line at Cooked ribs; (46F - Cold Holding); shrimp (47F - Cold Holding), manager put ice bags on items and called for maintenance

Intermediate - Microwave missing fan guard cover/splatter shield. I to wave at cook line missing fan guard.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Manager labeled bottle. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table . Employee discarded cup. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Employee removed cell phone Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Napkins being used instead of paper towels. Manager removed napkins and replaced with paper towels Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at handwashing sink on cook line. Manager filled soap Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water on cook line. Manager removed items to dishwasher Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Open air cooler on cook line at Cheese ; (49F - Cold Holding); yellow cheese (49F - Cold Holding) , chef moved items to freezer to cool quickly item were put on line after lunch, approximately 2 hours.

Basic - Working containers of food removed from original container not identified by common name. Oil in spray bottle not labeled. Manager labeled bottle Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at handwashing sink at cook line. Manager filled soap Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour containers not labeled. Manager labeled items Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Chef removed utensils Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese bacon mix (54°F - Cold Holding) being held at room temperature next to ice bath. Operator states item has been on line for less than 1 hour. Operator moved to ice bath Corrective Action Taken

Basic - Dead roaches on premises. 1 dead roach observed in 2 drawer reach in right side cook line. Operator removed cleaned and sanitized Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed under cook line equipment

Basic - Interior of oven/microwave has accumulation of black substance/ food debris. Oven interior soiled, microwave on cook line interior soiled. Operator cleaned and sanitized microwave Corrective Action Taken

High Priority - Raw ready to eat animal food stored over/not properly separated from ready-to-eat food. Seared tuna stored above cheese in left side cook line cooler. Operator reorganized Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. French onion soup 11:30 (115°F - Cooling); French onion soup 12:05 (106°F - Cooling) item being cooled from 135°F-41°F. Item being cooled at room temperature on prep table. Operator moved to walk in cooler. Discussed proper cooling with operator Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on reach in cooler shelving. Operator states new shelves are on order Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris. Observed in ware washing area

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom. Operator replaced. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Cooked Prime in bag on floor under bottom shelf of walk in freezer. Operator stored properly. Corrected On-Site

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer Bucket (Ecolab Sanitizer- less than 450). Operator made new solution - Ecolab Sanitizer - 704-1875). Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Found in one door cooler on the cook line at ribs, Mac n cheese, pasta (60-63°F - Cold Holding), manager empty cooler in a working unit and called for service Corrective Action Taken

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at the back prep area not reaching 100°, manager adjusted Corrected On-Site