OUTBACK STEAKHOUSE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.

Basic - Ice scoop handle in contact with ice. Bar area. Operator removed during inspection. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwasher area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Observed baked potatoes hot holding box with accumulation of rust.

Basic - Food storage container/container lid cracked or broken. Observed white container lid in the walk in cooler that is cracked.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the salad mix. Operator stored properly. Corrected On-Site

Basic - Open dumpster lid.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls by dishwasher area soiled.

Basic - Working containers of food removed from original container not identified by common name. Observed container of flour with no name label. Operator placed name. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in cooked rice container located under the preparation table at cook line. Manager removed it. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven interior soiled, oven at cook line.

Basic - container with no handle used to dispense food, in the butter container. Manager removed it on site. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed on upright cooler located the end of the line at the cook line.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed stored on the preparation table. Operator removed it. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line observed employee scratching her nose then continued to prepare food without washing her hands prior. Spoke to manager about adequate hand washing. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw steak stored over the cooked prime rib. Chef placed cooked food on the top shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in ice observed sliced tomatoes (50 F - Cold Holding), as per chef placed in ice above 30 minutes ago, employee added ice bag in the container to rapidly cool down the food. At the preparation area in the back kitchen by the walk in coolers observed raw chicken (50 F - Cold Holding), stored in a double container, as per chef placed in the unit about 1 hour ago, employee removed from double bain and placed directly in insert. Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. At bathroom located inside the kitchen used by employees.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Floor soiled/has accumulation of debris. Observed old food debris under food storage shelves in the walk in freezer.

Basic - Food storage container/container lid cracked or broken. Observed 4 plastic lid cracked on the corner, stored on storage shelves at storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water at 120f, on the prep table at cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Interior of oven with old food buildup, oven located at cook line next to the fryer.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler located at cook line against the wall at the end of the line.

Basic - Walk in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves with some old food stains.

Basic - Water leaking from pipe and/or faucet/handle. Water leaking under the three compartment sink at preparation area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Ribs no label at walk in cooler, manager placed label. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaging with food with no hair restraint.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed I've built up at reach in freezer by cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handsink soiled at dishwasher area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in standing water at 87, manager discarded water and turned on heater to maintain at 135. Corrective Action Taken

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Grease buildup in the oven next to the fryers

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler located at the end of the cook line.

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.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing sanitizer no labeled Manager labeled spray bottle. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at storage and ware washing area. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal containers and pots not inverted. Manager inverted containers and pots. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed one filter missing. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed next to grill vertical two door reach in cooler soiled inside.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Employee replaced wiping clothes with clean ones. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at ware washing area next to hand wash sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed trough out kitchen area food stains. Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack.

Basic - Floor area(s) covered with standing water. Observed at bar area.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed one filter missing at hood system. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers dusty inside walk in cooler.

Basic - Water leaking from pipe and/or faucet/handle. Observed faucet on hand wash sink at bar area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on reach in cooler, chicken wings (45°F - Cold Holding); shrimp (47°F - Cold Holding) Manager added ice bags to shrimp and chicken wings to cool dawn. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed a blender stored inside hand wash sink at bar area, employee moved blender out of hand wash sink. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed at bar area.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Repeat Violation

Basic - Open dumpster lid.

Basic - Water leaking from pipe and/or faucet/handle. Observed at mop sink.