OUTBACK STEAKHOUSE

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature sanitizing dish machine max temperature 152F at dish level. Tested with both the inspector and operator's thermometers. Operator reset breaker for heat booster retest 160F. Corrected On-Site

High Priority - Roach egg sack present. 3 roach egg sacks on shelf under steamer in prep area Operator discarded and sanitized the area during the inspection Corrected On-Site

Basic - Dead roaches on premises. 1 dead roach on shelf under steamer in prep area. Operator discarded and sanitized the area during the inspection. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Multiple employees in prep and cook line area

Basic - Floor soiled/has accumulation of debris. Under equipment in bar area

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over washed celery in walk in cooler. Operator corrected shelves. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in reach in cooler in bar area. Operator moved to segregated shelf. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Vents at the front line Floors soiled under dry storage racks

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Yellow cutting board

Intermediate - Handwash sink used for purposes other than handwashing. Brush in hand wash sink in dish machine area. Operator removed. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 77F hand wash sink at end of cook line 74F hand wash sink in dish machine area

Basic - Cutting board has cut marks and is no longer cleanable. Yellow cutting board

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food at cook line. Operator provided beard guard. Corrected On-Site

Basic - Food storage container cracked or broken. Melted/cracked pans in dish machine area

Basic - Missing drain plug at dumpster.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler next to salad station

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored above hard boiled eggs in walk in freezer

Basic - Wall soiled. Dish machine area

Intermediate - Handwash sink not accessible for employee use at all times. In dish machine area, hand wash sink blocked with dish machine racks. Operator moved racks to unblock sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical spray bottle at host stand

Basic - Ceiling vents soiled with accumulated dust. Vents above beverage station in front of kitchen Floors soiled under storage racks in dry storage area. Floor tiles in cook line area in disrepair

Basic - Interior of oven has accumulation of black substance/grease/food debris. Oven on cook line

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in dish machine area Hand wash sink at the end of the cook line Emailed sign to operator Corrective Action Taken

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler on cook line Reach in cooler in bar area

Basic - Unclean building components, attachments or fixtures. Kitchen floor drains. By prep sink.

Basic - Wall soiled with accumulated of food debris Under the Dishwasher.

Basic - microwave has accumulation of food debris.