OUTBACK STEAKHOUSE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; raw salmon 46F- Cold holding. Per operator raw salmon prepared and stored in reach-in cooler for one hour. Operator removed raw salmon to freezer. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table at cook line; mashed potatoes (118F - Hot Holding). Per operator mashed potatoes prepared and stored for one hour. Operator increase steam table temperature. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with dish racks at prep area. Operator removed dish racks. Corrected On-Site

Basic - Scoop handle in contact with rice. Operator removed the scoop. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler; cooked rice (48F - Cooling) Per operator rice cooked and prepped 3 days before the inspection.

High Priority - Raw animal food stored over unwashed produce. In walk-in cooler; raw ground beef patties stored over lettuce. Operator removed raw ground patties to bottom shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler; cooked rice (48F - Cooling) Per operator and label on the containers, rice cooked and prepped 3 days before the inspection.

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles stored with clean plates at host station. Operator removed and stored spray bottles to proper storage. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach-in cooler at cook line; cooked rice (59F - Cooling) Per operator cooked rice prep and placed in individual sealed plastic bags for 4 hours. Operator removed cooked rice to freezer. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees at server station. Operator provided handwashing sign. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing toxic substance stored next to single use cups filled with sauce at server station. Operator removed the spray bottle, and place it at proper storage. Corrected On-Site

Intermediate - No soap provided at handwash sink at cook line. Operator provided hand soap. Corrected On-Site

Basic - Clean wiping clothes stored in improper location. Clean wiping clothes stored in employee bathroom. Operator removed clean wiping clothes and placed them at proper storage. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at prep area.

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 dropped dirty dishes, returned service area without washing hands. Discussed employee proper handwashing procedures. Employee returned washed her hands. Corrected On-Site

Basic - Clean linens stored in improper location. Observed clean hand towel bags stored in employee bathroom on floor. Operator removed correct storage. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee without beard guard at cook line. Operator provided employee beard guard. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Potatoes bag stored on floor close to dry storage. Operator removed correct storage. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Single-service articles not stored inverted or protected from contamination at bar area. Operator stored inverted. Corrected On-Site

Basic - Stored food not covered. Stored oil container without lid, open. Operator closed lid. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Observed soiled floor at bar under equipment/ sink/ shelf.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line no paper towel. Operator provided paper towel. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. At cook-line single-service articles not inverted. Operator inverted at time of inspection. Coffee filters not covered and inverted. Operator covered coffee filters. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at cook line in front of deep fryers has standing water in bottom.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef skewers 48F cold hold less than 4 hours. Operator placed bags of ice on top. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored in hand wash sink in dishwash area. Operator removed plastic container. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured tanks with chain. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling in back food prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone stored on cutting board at cook line. Operator removed cellphone. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Operator separated containers. Corrected On-Site

Basic - Floor area(s) covered with standing water in front of beer walk in cooler.

Basic - Ice buildup in walk-in freezer.

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

Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning - From follow-up inspection 2023-06-20: Time Extended

Basic - - From initial inspection : Basic - Dumpster rusted out on bottom. Bottom of dumpster broken and cracked. Warning - From follow-up inspection 2023-06-20: Time Extended

• From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. Exit door near server station partially blocked by table. - From follow-up inspection 2023-06-20: Time Extended

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 122. Machine was off, operator changed water and turned on. Corrective Action Taken

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sink and surface sanitizer Sanitizer Bucket (0) operator changed bucket Sanitizer Bucket (300); Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee working with raw chicken not washing hands before changing gloves. Educated employee. Employee washed hands before leaving inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw lobster stored over container of salsa. Operator discarded salsa. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon 50F cold hold less than 4 hours. Operator placed bag of ice on top of salmon. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Women's accessible bathroom hand wash sink.

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

Basic - Floor soiled/has accumulation of debris near beer walk in cooler.

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch raw tuna and failed to change gloves before starting a new task. Educated operator. Operator discussed with employee. Employee washed hands and cold holding changed gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (130°F - Hot Holding) for 10 mins per operator. Operator placed mashed potatoes in microwave to reheat to 165°F. Corrective Action Taken

Basic - Reach-in cooler shelves with rust that has pitted the surface in reach in cooler where meat is stored next to cook line.

Basic - Standing water in bottom of reach-in-cooler at salad station.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw shrimp in reach in cooler next to grill. Operator removed raw beef. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed soup being held at 120°F for 20 mins per operator. Employee reheated soup to 175°F. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled oven door next to fryer. Observed soiled racks where potatoes are stored.