OUTBACK STEAKHOUSE #1031

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holder soiled in bar area. Manager cleaned during inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using employee hand sink to fill container with water. Inspector spoke to manager regarding employee hand-sink is for hand washing only.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some required training expired 2023.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit located on prep line. Manager will clean during inspection. Corrective Action Taken Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks located outside back door not adequately secured. Manager used chain to secure CO2 tanks. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table near soda station . Employee removed and stored properly. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse on table next to soda station. Observed employee phone on prep table located on cook line. Employees removed and stored properly. Corrected On-Site Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in front of Dish machine missing and in disrepair. Manager stated that they planned to be fixed soon. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled. Manager will clean during inspection. Corrected On-Site Repeat Violation

Basic - Standing water in floor drain/floor drain draining very slowly. Observed drain under dish machine not draining properly, consistent water draining on floor in front of dish machine during use. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed dust on wall behind ice machine located on prep line. Manager had employee start cleaning during inspection. Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket. Manager had employee remove and hang mop to dry properly. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dish machine in bar area not sanitizing properly. Establishment will Discontinue use of dishmachine for sanitizing and place glasses in kitchen Dish machine for sanitation. Manager had service company out to fix during inspection. Chemical Dishwasher machine at 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed steak butter being held on time control without time mark. Butter was placed in holder from walk-in cooler at 11am. Manager placed time mark on steak butter. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holder in bar area soiled. Manager had employee clean during inspection. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing sanitizer substance without a label. Manager placed label on spray bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled behind splash guard near ice chute of unit. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vent in prep area dusty.

Basic - Food stored on floor. Observed box of food in walk in freezer stored on floor. Manager removed and stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled. Observed reach in cooler door gasket soiled on service line. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not stored properly to air dry. Manager stored mop properly to air dry. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed 2 ice machines in kitchen soiled in interior of both units. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table in prep area. Manager discarded employee drink. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled. Observed filters over grill area soiled. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp submerged in water in prep sink. Manager turned water on sink . Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled located near back door of kitchen. Observed ice machine near walk-in cooler, soiled on the interior of unit.

Basic - Drain cover(s) missing. Observed drain cover missing at mop sink located outside. Observed missing drain cover at back door of kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cook line. Manager removed and stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed door gasket soiled on walk-in cooler. Observed door gasket soiled of reach in cooler across from drink station on service line.

Basic - Standing water in bottom of reach-in-cooler. Observed Standing water in bottom of reach-in-cooler located in bar.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed alcohol bottles located in bar area with surface rust on pour spouts. Chef had new pour spouts that just came in and will be replaced. Corrective Action Taken

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Creamy onion soup (45 cooling); chili (44F - Cooling); potato soup (44F - Cooling); cooked prime rib (44F - Cooling) stored in side room inside the walk in cooler. Cooler has an ambient temperature but food was covered while cooling and containers were stacked together. Condensation was observed between food containers. Manager stated food was cooked last night and placed in cooler to cooled down. Manager also confirmed that food was not being taking out of the cooler for any further preparation since last night. Manager discarded food. See stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2023-03-29: No cooling observed at callback Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheddar (47F); provolone cheese (54F); cooked beef (53F); cooked ribs (57F) stored in small reach in cooler in the middle of the cook line. Cooler has an ambient cooler of 30F. Food stacked to high and overly stocked. Manager stated food was placed in cooler from walk in cooler 3 hours ago. Manager moved food to walk in cooler. cheddar cheese (45F); American cheese (44-45F); Swiss cheese (46F) in side room inside the walk in cooler. Manager stated cheese ware placed in that part of the cooler a day ago. Manager moved cheese to the front of the cooler. Walk in cooler has an ambient temperature of 42. Probe thermometer was calibrated during inspection. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2023-03-29: Cooked ribs 45-48F in small prep reach in cooler on the middle of the cook line. Manager stated ribs were placed in cooler from walk in approximately 3 hours ago. Ribs sticking outside the pan. Manager voluntarily discarded ribs. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. melted butter for steaks stored at room temperature and held under time control not time marked in grill station. Manager stated melted butter is made with butter, salt, and oil and then stored at room temperature for 15 hours. Manager stated butter found on cook line was placed at room temperature sometime yesterday. Manager discarded butter. Reviewed policy with manager. See stop sale. cut tomatoes (64F); cut lettuce (58F) stored on ice on cook line in grill station. Manger stated food is held under time control. Food was not time marked and manager stated food was taking out of the cooler and placed on ice approximately 7 hours ago. Manager discarded food. See stop sale. Warning - From follow-up inspection 2023-03-29: Steak melted butter at room temperature held under time control on cook line not time marked. Cook stated butter was taking out of the cooler and melted 2 hours ago. Manager properly time marked melted butter. Admin Complaint Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook handling raw steaks and then handling plastic food containers on cook line. Cook failed to wash hand in between tasks. After reviewing with cook, he wash hands and discarded plastic containers. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced provolone (49F) salad reach in cooler on cook line. Cheese stored over the fill line. Manager stated cheese was placed in cooler from walk in cooler approximately an hour ago. Manager placed an ice bag over the cheese. 2. Containers of Alfredo sauce (56F); and cheese saucec (59F) in small reach in cooler in between cooking equipment on cook line. Containers of food stacked to high. Manager stated food was recently placed in cooler from walk in cooler. Manager moved food to the walk in cooler. Corrective Action Taken

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. 1. Butter at room temperature under time control in expo station exceeding 4 hour limit. Manager stated butter was removed from the cooler around 2:45pm, but butter has a 4:30pm starting time time mark. Reviewed proper use of time control with manager and manager properly time mark butter. 2. Cooked Mushrooms on cook line held under time control not time marked. Manager stated mushrooms were prepared approximately an hour ago and time mark mushrooms Corrected On-Site

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. prep prime rib sandwich sets (44-46F - Cooling) in front small reach in cooler at the end of the cook line near managers office. Prime rib sets were prepped from cooled down prime rib this morning at 11:43am. It's now 4:15pm and food not at 41F. Manager placed food in walk in freezer to rapidly cool down food. Corrective Action Taken

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook with long beard not wearing a beard guard while preparing food on cook line. Cook put on a beard guard. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Few broken floor tiles throughout kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in warm standing water (123F) in expo station. Manager replaced water to water temping over 135F Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef patties stored over raw pork in walk in freezer. Not all products commercially packaged. Manager properly separated food. Corrected On-Site

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. potato soup (123°F - Reheating) coming out of the microwave, cook stated soup was reheating and ready. Cook reheated again to 166°F. Corrected On-Site

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Waitress with long artificial nails working with exposed ice in expo station. After reviewing with employee, she washed her hands and put on gloves. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Interior of ice machine soiled, ice machine near walk in cooler. 2. Mixer head soiled, mixer located near walk in cooler. Manager began the cleaning process. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in expo station. Manager provided paper towels. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Eric M training expired March 2021

Basic - Ceiling tile missing. Ceiling tile missing on cook line above salad station.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Portioning utensils stored in room temperature standing water (77°F) in expo station near toppings. Manager discarded water, and placed utensils in hot water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of sugar and container of flour not labeled with product name in dry storage room. Manager labeled containers. Corrected On-Site