OUTBACK STEAKHOUSE

Intermediate - No soap provided at handwash sink at Hand washing sink closest to walk in cooler in the back kitchen Manager put soap at handwashing sink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting, pans stacked wet on ware washing drying rack close to dishwasher, manager separated items do dry. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.1 case of raw strawberries stored over ready to eat portioned sauces in walk in cooler closest to dining room, manager moved items to appropriate location. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of tomato sauce.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chimichurri sauce on front line cook 65F at 12:09am, cooled to 50F at 12:45pm. Employee placed into freezer. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in bar area soiled. Both soda guns in bar area soiled inside gun. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in bar area with cut marks.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on front line oven door. Employee relocated tongs during time of inspection. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Located at bar area.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles with liquid butter and spray bottle with oil on front line cook not labeled.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at mop sink. Repeat Violation

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. Wing butter spread, Mac and cheese bites, blue cheese in Walk in freezer not date marked. Buttermilk and milk in Walk in cooler not date marked. Operator began to date mark some items during time of inspection time. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar area are soiled with black mold-like substance inside gun. Interior of ovens on front line cook soiled with food debris.

Basic - Ceiling tile missing. 2 missing ceiling tiles adjacent to Walk in cooler and back kitchen exit.

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven doors on front line cook area. Operator relocated tongs during time of inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on Reach in cooler at bar area are soiled.

Basic - Standing water in bottom of walk-in-cooler. Located adjacent to back kitchen exit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (47F - Cold Holding) operator had employee refill the ice Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Plastic slate in walk in cooler

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cooked bacon on dry storage racks. Operator rearranged at time of inspection. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Operator removed at time of inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on line near grill.

Basic - Water draining onto floor surface under three compartment sink.

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under handwash sink in dish area.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. SeverEmployee touched hair and began to grasp clean plate for order. Discussed with manager the importance of hand washing.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. DDBSSA sanitizer over requirements. Employee remade to proper sanitation level 700 Corrected On-Site

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. Manager and some employees signed inspection. operator states all employees must complete agreement in trainings course unable to find agreement at time of inspection Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On floor walk in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by oven raw beef 44 f operator placed in walk in cooler 2nd temp 41 f Corrected On-Site

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 for operator by email Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table by bread heater operator removed. Corrected On-Site

Basic - Food stored on floor. Box of French fries in freezer. Operator removed from floor Corrected On-Site

Basic - Open dumpster lid. Operator closed Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Plates at bar not protected. Observed employee work on correcting plates. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: reach in cooler cooks line by steak griller macaroni and cheese 68 f cooked spinach 65 f cooked mushrooms 68 f operator placed in walk in freezer 2nd temp cooked spinach 43 f cooked mushrooms 43 f macaroni and cheese 59 f Corrective Action Taken Repeat Violation

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

Basic - Equipment in poor repair. Chip container in walk in cooler.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed at 0 ppm retested to lactic acid ddbsa 700. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooks line by raw chicken prep station. Cold holding: wing sauce butter based. 50 °F 1st temp at 11:35 am inspector Inspector advised operator to place all Potentially hazardous foods to walk in freezer to rapid cool 2nd temp at 12:22pm 43 ° Corrected On-Site Repeat Violation

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. Observed employee place time mark on butter. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Soiled microwaves on cooks line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump ice into the hand washing sink. Inspector went over the importance of only using hand washing sink to wash hands.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet dishes on dry dish storage shelf by walk in cooler.

Basic - Equipment in poor repair. Chipped plastic lid on raw chicken in reach In cooler on cooks line. Observed operator discard lid during time of inspection.

Basic - Floor area(s) covered with standing water. Observed in walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris. Walk in freezer gaskets soiled.

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers not inverted on cooks line. Observed employee invert containers during time of inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table on cooks line. Observed employee remove to solution bucket. Corrected On-Site