OUTBACK STEAKHOUSE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (54F - Cold Holding); cut lettuce (52F - Cold Holding In service for 2 hours. Items were iced down to rapid chill Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No handwash sign. At middle sink on cooks line

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.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed Clean containers in prep area wet nesting. Manager educated dishwasher Corrective Action Taken

Basic - Single-service articles improperly stored. Box of to go silverware on floor in to go area

Basic - Standing water in floor drain/floor drain draining very slowly. Floor Drain at dish machine. Work order is in place Corrective Action Taken

Basic - Stored food not covered. Beef in lexan container in walk in cooler

High Priority - Container of medicine improperly stored. Cough drops on prep table Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shrimp over mushrooms Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 46f. Cut cabbage 47f. Sliced cheese 45 cold holding. Cold holding. In cooler for 1.5 hours Items were moved to rapid chill 2nd temp. Tomatoes 43f. Cut cabbage 43f. Cheese 43f Corrected On-Site

Basic - Floor area(s) covered with standing water. In front of freezer walk in door

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 130f. Operator turned temperature up

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter found at 58f. Pulled from walk in cooler and placed in front cooler at 1pm. Advised to rapid chill

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (3010) sink and surface

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. For Nicholas

Basic - Floor tiles missing and/or in disrepair. Tile missing leading into freezer

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Repeat Violation

Basic - Light not functioning. 2 bulbs burned out. Employee swapped out Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Intermediate - Handwash sink not accessible for employee use at all times. Utensils on cooks line hand wash sink Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ceiling and walls in ice bin Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor soiled in walk in freezer. Manager ha someone coming in to clean today

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Stored food not covered. Prime rib in walk in cooler Corrected On-Site

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. Reading 124F. Machine has been switched over to chemical bleach until machine can be serviced. Tested and now reading 100ppm. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Cleaned during inspection Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Equipment in poor repair. Ripped gasket on cooler on servers line Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife was removed and sanitizedCorrected On-Site Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Reading 118F, advised kitchen manager rapid heat water. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle on cooks line, a few spice dredges on cooks line. Labels were added Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw lobster stored over marinated steak Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions found at 125° hot holding after 1 hour. Advised to rapid reheat to proper holding temperature rechecked, now at 145° Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sink next to walk-in cooler has boxes and storage container in front. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Educated manager, all product now properly thawed Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Red and green boards

Basic - Equipment in poor repair. Gaskets torn on to go cooler

Basic - Floor tiles missing and/or in disrepair. Leading into walk-in freezer

Basic - Food stored on floor. Bag in box soda

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 in panko bread crumbs Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty

Basic - Plumbing system in disrepair. Handwash faucet next to dishwasher is loose

Basic - Standing water in bottom of reach-in-cooler. Steak cooler

Basic - Working containers of food removed from original container not identified by common name. Spices on cooks line in dredges Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chaffing dish candles stored Over single service Togo containers near rear door. Operator moved Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For hose in rear dock

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear wall of ice bins in service aisle are soiled. Interior of soda gun holsters at bar are soiled

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved Corrected On-Site

Basic - Single-service articles improperly stored. Open Case of single service cups on the floor near office. Operator moved Togo containers stored on shelves near rear door are stored with the food contact surface facing upwards. Operator inverted Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Drain beneath hand wash sink on the grill side of cook line overflows when washing hands

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked steak tips found at 49° in cooler overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked steak tips found at 49°. Been in cooler overnight

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer soiled

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

Basic - Ceiling tile missing.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on prep table Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning.

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. Butter at cook line held under time as a public health control with no time stamp. Employee printed time stamp for container. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table, mashed potatoes 119/122f. Mashed potatoes cooked today. Steam table observed not turned on. Employee plugged in steam table and reheated potatoes above 165f to hot hold at +135f. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At back door area with hose attached.

Intermediate - Manager or person in charge lacking proof of food manager certification. Manager on site "Toni" does not have food manager certificate. Other food manager certificate for another employee onsite used for todays inspection.

Intermediate - No soap provided at handwash sink. Soap provided. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner at bar. Labeled. Corrected On-Site

Basic - Fan covers soiled in walk in cooler.

Basic - Heavy grease build up on grease receptacle. Grease receptacle lid open.

Basic - Ice buildup in reach-in freezer. Ice cream freezer at cook-line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager heated water to +135f. Corrected On-Site

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Loose soiled cloths and aprons outside of receptacle.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary ammonia. New sanitizer set up to 200 ppm. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ribs range 44° to 49° on the cook line. Walk in cooler Cold hold cheese sauce 46° Shredded prime rib 46° to 47° raw chicken 46° cheese 46° steak cheese sauce 46° manager states has to prop door open to take inventory. Warning - From follow-up inspection 2021-10-26: Cooks line: Cooked ribs 59° Walk-in cooler: Cheese sauce 41° Shredded prime rib 40 Raw chicken 39° Steak cheese sauce 40° American cheese 39° Admin Complaint

Intermediate - - From initial inspection : 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. - From follow-up inspection 2021-10-26: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. - From follow-up inspection 2021-10-26: Time Extended

Basic - - From initial inspection : Basic - Reach in cooler drawer not closing tightly on batter station. Gasket torn on server reach in cooler. Repeat - From follow-up inspection 2021-10-26: Time Extended