OUTBACK STEAKHOUSE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice in reach-in drawer across from grill at 59F. Per manager, rice placed in drawer at 12:00, temperature taken at approximately 4:15. Rice voluntarily discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cooked rice in reach-in drawer across from grill at 59F. Per manager, rice placed in drawer at 12:00, temperature taken at approximately 4:15. Rice voluntarily discarded. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in handwash sink in dishroom. Manager removed bucket. Also, connected hose in handwash sink in bar area. Manager removed hose. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid at bar dishmachine. Manager identified contents as sanitizer and labeled the bottle. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk-in freezer floor is soiled. Repeat Violation

Basic - Food stored on floor. Case of bread on the floor in walk-in freezer. Manager moved bread to shelving. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken at breading station at 49F. Per employee, chicken placed in unit approximately two hours prior. Chicken moved to walk-in freezer and approximately 15 minutes later, chicken at 37F. Also, pasta on cook line at 48F. Per employee, pasta placed in unit 45 minutes prior. Pasta moved to walk-in freezer and approximately 15 minutes later, pasta at 39F. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels in the dishroom. Operator adjusted dispenser and is now working. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used as scoop in seasoning on cook line. Manager removed soufflé cup. Corrected On-Site

Basic - Floor/wall/ceiling/ceiling vent soiled/has accumulation of debris. Vents above cook make line are soiled. Wall at dishroom entrance is soiled. Multiple ceiling tiles soiled in dishroom. Walk-in freezer floor is soiled. Repeat Violation

Basic - Insect control device installed over food/food preparation area. Fly light installed above cases of potatoes at prep area.

Basic - Stored food not covered. Potatoes on speed rack in prep area stored uncovered. Employee added sheet pan as cover. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun at bar entrance has build up.

Basic - Floor/wall/ceiling/vents soiled/has accumulation of debris. Multiple vents in kitchen and prep areas are soiled. Vent and surrounding ceiling tiles at kitchen entrance have dust. Walk in freezer floor is soiled. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at expo area at 150F. Employee replaced water heated to 185F. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf between broccoli drawer and warmer in kitchen is soiled. Shelf below fry holder on make line is soiled. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flying insects observed at storage shelf with whole onions.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded faucet outside back exit with attached hose is missing a vacuum breaker. Repeat Violation Admin Complaint

Basic - Floor/wall soiled/has accumulation of debris. Floor in walk in freezer and wall under dishmachine is soiled. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Soufflé cup used as scoop in pan of seasonings near grill. Operator removed soufflé cup. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rack that bread boards are stored on service line is soiled. Shelf under soda machine in service station is soiled.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded faucet with attached hose at mop sink outside back exit missing vacuum breaker. Employee went to store to get vacuum breaker during inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Yellow and white cutting board on clean storage rack across from dishroom have staining.

Intermediate - Spray bottle containing toxic substance not labeled. Three unlabeled spray bottles with yellow, pink and blue liquids on chemical rack by mop sink outside back exit. Operator labeled as Ecosan, degreaser and window cleaner respectively. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on server line and in front of bag in box soda rack are soiled. Floor in walk in freezer is soiled. Fan guards in walk in cooler are soiled. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken at 48F and raw pork chops at 49F in reach in cooler in kitchen. Per operator, both products placed in unit around 4:00. Temperature taken by inspector at 5:15. Operator placed products on walk in freezer. Temperature taken approximately 20 minutes later with chicken at 39F and pork chops at 38F. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk in the bar reach in cooler not dated. Operator and employee unaware of when opened. Operator voluntarily discarded. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machine with black mold-like substance. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple vents in kitchen and ware washing are dusty. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored on equipment door handle. Employee moved to proper storage. Utensils in standing water in insert by steam table at 73F. Operator discarded water. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flying insects at storage rack with onions by manager's office. Operator killed and discarded all. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures available. Provided and discussed DBPR Form HR 5030-104 with operator. Corrected On-Site

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

Basic - Ceiling/ceiling tiles/vents/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen and dishroom have accumulation of debris. Walls under dishmachine have build up of debris.

Basic - Equipment in poor repair. Handle on microwave in kitchen across from grill is broken/missing.

Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain under dishmachine is not draining with standing water in drain. Operator states service call has been placed. Corrective Action Taken

Basic - Dead roaches on premises. Observed two dead roaches beside wall in front of reach in cooler by grill presses in kitchen. Operator cleaned and discarded roaches. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream horseradish (47F - Cold Holding); cut tomatoes (46F - Cold Holding); shredded cheese (46F - Cold Holding) sitting on top of ice bath on cook line, per employee all items have been in bath approximately 1 hour, all items moved to walk in freezer. raw chicken (44F-46F - Cold Holding); Alfredo sauce (56F - Cold Holding); sliced cheese (58F - Cold Holding); shredded cheese (56F - Cold Holding) in reach in cooler between flat top grill and oven on cook line, per employee doors and lids have bee consistency opened for approximately three hours, all items moved to walk in freezer. All items retemp below 41F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. In men's bathroom, main sink, farthest from door.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station at bar.

Basic - Floor soiled/has accumulation of debris. Under all equipment in preparation, cook line, server area, and bar. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both lower ovens on cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinets in dry storage area. Around exterior door frames of reach in cooler of batter station reach in cooler near cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at bar area near hand wash station. Interior of beer reach in cooler in server area.

Basic - Unclean building components, attachments or fixtures. Fan guards in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (47F - Cold Holding) in over filled container in top section of reach in cooler, per employee cheese has been there less then three hours, cheese placed in walk in freezer, retemp to 34F. macaroni (48F - Cold Holding) sitting on to of large container of cooling fettuccine in walk in cooler, per employee macaroni could not have been there more then two hours, employee discarded macaroni. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Hood filters over cook line missing baffles.

Basic - Floor area(s) covered with standing water. Under large ice machine near server area. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Throughout entire kitchen, prep, warewashing, server, and bar areas. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of small oven in middle of cook line.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handled soiled dishes then dipped hands in sanitation bucket then handled clean dishes without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ahi tuna stored over various sauces in reach in cooler on cook line, manager moved tuna. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Open package of raw bacon stored with box of raw beef steaks in walk in cooler, manager rearranged both items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (46°F - Cold Holding); cut romaine (48°F - Cold Holding) in reach in coolers on cook line, per manager all items have been in coolers for approximately one hour, all items moved to walk in freezer, all retemps below 41°F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Underside of ice bin of soda machine at server area. Soda gun at bar area. Manager removed both items to be cleaned. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Sanitation bucket stored in hand wash station at dish area, employee removed sanitation bucket. Corrected On-Site

Basic - Floor area(s) covered with standing water. Under standing reach in cooler next to grill on cook line.

Basic - Floor soiled/has accumulation of debris. Under equipment at bar. Under large ice machine by server station. Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Open tub of butter at server station stored next hand wash station, employee moved butter. Corrected On-Site