OUTBACK AND CARRABBA'S EXPRESS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 46 F in reach in cooler, operator placed item to another cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken soup 101 F in steam-well. Employee began reheating at time of inspection. Corrective Action Taken Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table, operator removed at time of inspection. Corrected On-Site Repeat Violation

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

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

Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking at handwash sink on cook line.

Basic - Working containers of food removed from original container not identified by common name. Containers of flour not labeled, operator labeled at time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 128 F on steam table, operator began reheating. Corrective Action Taken

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 1 expired food handler certification.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans not inverted on shelf.

Basic - Drain cover(s) missing. Drain cover missing in mop sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above reach in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from cook line. Repeat Violation

Basic - Equipment in poor repair. Reach in cooler door won't close. Fry freezer door hinges broke on cook line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in salt, operator removed at time of inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go container lids not inverted. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bottle of oil not labeled on cook line. Corrected On-Site Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies near 3 Compartment Sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cake in reach in cooler. Operator removed at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp 51 F, raw chicken 48 F in reach in cooler. Operator placed on ice. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Container in handwash sink, operator removed at time of inspection. Corrected On-Site Repeat Violation

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. Operator printed and had employees to sign at time of inspection. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food over onions in walk in cooler, operator removed at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Operator removed at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in storage area. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go container lids not inverted, operator inverted at time of inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table, operator removed. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor under 2 Compartment sink, operator double bucket it at time of inspecting. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spray bottles of oil not labeled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand wash sink next to 3 Compartment Sink.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp dish machine tested 154 F, advised operator to set up 3 Compartment Sink until dish machine is sanitizing properly.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink with no lid and straw, operator disposed of at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting. Repeat Violation

Basic - Open dumpster lid. Repeat Violation

Basic - Wiping cloth DDBSA compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 848 ppm. Operator remade tested 700ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spray bottle of oil not labeled on cook line, employee labeled at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice in handwash sink on cook line.

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

Basic - Open dumpster lid.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over washed broccoli.

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled in dry storage, manager labeled at time of inspection. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-06-08: Manager states they are still waiting to receive employee training. Admin Complaint

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2022-06-08: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation Warning - From follow-up inspection 2022-06-08: Time Extended

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage container stored on shelf above preparation table. Operator removed item at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stored on shelf across from cook line wet nesting. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Observed cracked container lids stored on shelf across from cook line.

Basic - Old labels stuck to food containers after cleaning. Observed old label on clean plastic container. Located on shelf across from cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths stored on preparation table, not in sanitizer solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Observed dry seasoning stored in container without label.