OUTBACK STEAKHOUSE

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed in kitchen, employee's hair restraint not effective for long hair. Employee's hair came in contact with food during prep, with hair restraint on. Educated employee on proper hair restraints.

Basic - Floor area(s) covered with standing water. Observed standing water on floor in dish wash area and in front of dry storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on hood panels at cook line and above deep fryers, in kitchen.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee did not wash head of lettuce, after food came in contact with employees's hair and shirt, prior to prep. Educated employee on proper food handling. Employee cleaned lettuce. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed grilled onions, and steak butter using time as a public health control, 4 hour limit exceeded. Operator discarded.

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. See stop sale. Observed grilled onions, and steak butter using time as a public health control, 4 hour limit exceeded. Operator discarded.

High Priority - - From initial inspection : 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. sauté station - raw chicken breast (53F - Cold Holding); raw salmon filets (53F - Cold Holding); raw shrimp skewers (53F- Cold Holding); sliced provolone (53F - Cold Holding); Sliced Swiss cheese (53F - Cold Holding); cooked pasta (53F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. walk in cooler - cooked roast beef (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Warning - From follow-up inspection 2023-06-28: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - veggie butter 45F operator states not removed from walk in cooler held overnight and more than 4 hours - see stop sale. Repeat Violation Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté station - raw chicken breast (53F - Cold Holding); raw salmon filets (53F - Cold Holding); raw shrimp skewers (53F- Cold Holding); sliced provolone (53F - Cold Holding); Sliced Swiss cheese (53F - Cold Holding); cooked pasta (53F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. walk in cooler - cooked roast beef (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Warning - From follow-up inspection 2023-06-28: Sauté station flip top - shredded cheese 37F. Walk in cooler raw - chicken breast (43F - Cold Holding); raw salmon filets (43F - Cold Holding); raw shrimp skewers (42F- Cold Holding); sliced provolone (43F - Cold Holding) Flip top cooler repaired. All the above TCS foods located in walk in cooler. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - veggie butter 45F operator states not removed from walk in cooler held overnight and more than 4 hours - see stop sale. Repeat Violation Admin Complaint

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

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unable to answer cooking Temperature for fully cooked beef burger. Manager answered correctly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bowls and glasses inside hand wash sink in bar. Operator removed Corrected On-Site

Basic - Cooked ribs not covered inside walk in cooler. Operator covered Corrected On-Site

Basic - Floor area(s) covered with standing water in dry storage room. Operator mopped during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water @70F next to stark table In expo line. Equipment turned off , operator discarded water and turned equipment on. Corrected On-Site

Basic - Single-service articles ( case of napkins)improperly stored on floor in dry storage room. Operator elevated Corrected On-Site

Basic - Some ceiling tiles soiled with mold like substance in ware washing area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at whipped butter at 50° operator stated product on line under 4 hours, moved to freezer to rapid chill. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Employee portioning fries without restraint, employee put on hat Corrected On-Site

Basic - Equipment in poor repair. Gasket on saute cooler not fitted properly on door.