OUTBACK STEAKHOUSE

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw tuna steaks stored over ready to eat frozen food. Operator moved tuna to bottom shelf. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Old license displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. At dishwasher area, containers wet nesting on drying racks.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw steak , then changed gloves and grabbed a baked potato to serve in a clean plate . Educated manager on proper handwashing procedures. Manager instructed , employee discarded gloves washed hands and put on new pair of gloves. Corrected On-Site

High Priority - Live, small flying insects found Observed approximately 3 live small flying insects at storage rack with cashier rolls and paper bags. Operator cleaned and sanitized . After one hour a recheck was done , no live small flying insects was seen. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At cook line single serve cup used to scoop seasonings. Operator removed and replaced with spoon with handle. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop stored in chicken breader and flour. Operator removed scoops and stored correctly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line utensils In standing water at 105F. Advised operator on proper storage for utensils . Operator removed utensils from standing water. Corrected On-Site

Basic - Open dumpster lid. Left side dumpster

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 (850-sink and surface) employee made new sanitizer bucket, sink and surface 700 ppm. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed a raw coconut shrimps to placed on fryer, then changed gloves to grab a bowl to serve chili, without washing hands, after manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects around soda nozzles in bar area. Outside of kitchen, employee cleaned and Sanitized area. After one hour, not flying insects activity. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Two compartments reach in cooler by end of cook line. Build up of rust in all shelves.

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 of cooked chicken. Educate cook on cooking temperature. Emailed temperature flier.

Intermediate - Food-contact surface soiled with food debris. Lids and scoops on flour containers heavily soiled.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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

Basic - Opened employee gallon of water inside walk in freezer with food to be served to customers. Operator moved gallon of water and stored correctly. Corrected On-Site

Basic - Water dripping onto floor surface from ceiling tile in prep station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. provolone sliced cheese (52F - Cold Holding), observed food stored above the rim line. Per manager food held less than 4 hours, manager remodel out of temperature and placed inside walk in cooler for a quick chill. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils in water temperatures (80F) , employee removed to be wash and sanitize Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In Traulsen upright reach in, trays of cut raw steaks above containers of raw shrimp skewers. Manager removed shrimp to walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In fliptop unit by fryer, containers of raw chicken above containers of raw shrimp. Manager switched items to properly store. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at right end of cook line. Manager replaced. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching flour in bulk container. Manager removed scoop to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well on cook line potato soup (101F - Hot Holding); onion soup (98F - Hot Holding). Per employee reheated above 165F and placed to unit less than 1 hr. Employee moved items to grill to reheat and increased holding temperature of steam well. Second temperatures both above 165F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tea dispenser nozzle has slime like build up. Manager discarded tea and sent dispenser to be cleaned. Corrective Action Taken

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One line cook wearing watch, one wearing bracelet. Employees removed all jewelry. Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. 2 containers of breaded flour. Employee labeled Corrected On-Site

Basic - Food stored on floor. Walk in freezer, box of fries. Operator placed on shelf . Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. HWS next to dish machine