OUTBACK STEAKHOUSE

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Spray bottle containing toxic substance not labeled on cook line.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to condiments on cook line. Operator removed. Corrected On-Site

Basic - Food stored on floor. Bag of onions on floor on cook line. Operator removed. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Worn, torn and/or soiled floors/carpeting. Floors soiled in dish area.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils on cook line.operator removed. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Boxes of chicken fritters on ground. Operator moved to proper storage.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop was in room-temperature standing water. Operator removed and replaced scoop and stored on a clean dry surface. Corrected On-Site

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

Basic - Time/temperature control for safety food thawed in an improper manner. Bags of chili were thawing in standing water. Operator removed the product and employee was educated on proper emergency thawing methods. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris and a spoon in the basin of the handwashing sink in the dish area, indicating use as a dump sink.

Intermediate - Spray bottle at the bar containing toxic substance not labeled.

Basic - Employee open beverage container on a food preparation table or over/next to clean equipment/utensils in the server alley.

Basic - Wet wiping cloth not stored in sanitizing solution between uses at the server alley.

Basic - Wiping cloth sanitizing solution stored on the floor at the bar. Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server handle a baked potato with bare hands while cutting it open for service. Operator discarded potato. Corrected On-Site

Basic - Reach-in cooler shelves on the cook line with rust that has pitted the surface and is flaking.

Basic - Wiping cloth sanitizing solution stored on the floor at the bar. Operator moved bucket to a countertop. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. One 46-ounce can of DelMonte Pineapple Juice was stored with other cans on the dry storage rack and had a dent on the top lip/seal

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed inner lip of a blue ice bucket with encrusted debris. Clean daily to avoid build-up. Operator removed to the dish area. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed a trash can blocking the sink in the prep area. Observed a knife and spoon in the hand sink in the prep area.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed and provided written form to the Operator. Corrective Action Taken

Intermediate - Paper towel dispenser empty at the hand washing sink in the server alley and in the take-out room.

Intermediate - Spray bottle containing toxic substance not labeled. Pump sprayer by the back door contained a chemical and was unlabeled. Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. One 46-ounce can of DelMonte Pineapple Juice was stored with other cans on the dry storage rack and had a dent on the top lip/seal. See stop sale.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items in multiple areas. Discussed with Operator designating a specific area to store employee personal jackets, aprons, etc.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed lobster tails sitting in water and mostly melted ice, but not under running water. Also, Salmon filets was sitting at the same prep table with ice, but not immersed in running water.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemicals over butter, clean dishes on front service line. Operator removed the bottle. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle bar right soiled.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Operator was unable to provide online reporting agreement at time of inspection.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents on prep line soiled with accumulation of dust. This is a repeat violation from 11/8/2022. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting on shelves near walk-in freezer . This is a repeat violation from 11/8/2022 Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line right. Operator moved knives from cracks. Corrected On-Site

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. Employee wearing gloves loading dirty dishes into dishwasher then handling clean dishes, did not remove gloves or wash hands. Operator spoke with employee about proper handwashing techniques and employee removed gloves, washed hands, and returned dishes handled to dish pit for resanitation. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents on back prep line soiled with accumulation of dust.

Basic - Equipment and utensils not properly air-dried - wet nesting next to dishwashing area.