OUTBACK STEAKHOUSE

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

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter no breaker.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food racks.

Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled at time of inspection.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen; dust accumulation.

Basic - Floor area(s) covered with standing water. Observed in bar and ware wash area.

Basic - Floor soiled/has accumulation of debris. Observed outside of beer cooler.

Basic - Food stored on floor. Observed case of breading on floor of dry food storage. Operator corrected during inspection. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster. Observed in refuse area.

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

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at salad cooler.

Basic - Open dumpster lid. Observed lid open at time of inspection. Operator shut lid. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet at bar dump sink. Observed dish machine leaking in kitchen area. Operator has work order in place for both pieces of equipment. Corrective Action Taken

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. Observed employee handling dirty dishes and handling clean dishes without washing hands.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with sanitizer in ware washing area. Operator labeled bottle. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed grease accumulated under cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets by soda machine in kitchen. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed was located behind fryers in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On hand sink by the raw chicken preparation table. Paper towels was replaced during inspection. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Dishwasher machine area and bar station.

Basic - Food storage container/container lid cracked or broken. Observed multiple plastic cracked lids in use in walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dispenser paper towel soiled.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment and utensils. Discussed and coached operator in proper methods.

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food stored on floor. Observed ice cream stored on the floor inside the walk in freezer. Operator removed items and placed it correctly. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board, located at preparation area. During the inspection operator removed it. Corrected On-Site

Basic - Reach-in cooler interior have accumulation of soil residues, located at cooking line. During the inspection employee clean the reach in cooler. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.

Basic - Stored food not covered. Observed ice cream stored inside chest freezer without cover, located at cooking line. During the inspection operator covered.

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

Basic - Ice bucket/shovel stored on floor between uses. Observed buckets stored on floor by ice machine. Operator removed buckets from floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between prep table and reach in cooler inside kitchen. Operator removed knife. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board on prep table inside kitchen. Operator removed towel. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels throughout kitchen. Operator stored towels inside bucket with sanitizer. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed powder sugar container unlabeled on shelf inside back kitchen. Operator labeled container. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water when valve is open near fryer area.

Basic - Accumulation of debris on dish machine baffles.

Basic - Ice buildup in reach-in freezer containing fries at back preparation area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of baked potato warming unit soiled with old food debris. Also observed reach in cooler handles soiled with food debris at cook line.

Basic - Employee with no beard guard/restraint while engaging in food preparation, operator placed a beard guard during inspection. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. In front of dishwasher machine.

Basic - Ice buildup in walk-in freezer.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of thermometer calibration temperature. Coached employee and provided thermometer calibration handout. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of reach in freezer containing ice cream soiled with food debris. Observed cutting board stained at chicken preparation station. Observed interior of oven heavily soiled.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided manager written procedures via email. Corrective Action Taken

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed employee date of birth missing from training records.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 82F. Ran water for approximately 5 minutes.

Basic - Floor soiled/has accumulation of debris. Observed floor drains soiled at preparation area and cook line. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed throughout kitchen and ware washing areas. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink at beverage station soiled with black substance. Manager removed debris. Observed shelves soiled with old food debris at cook line. Observed walk in freezer gaskets soiled with black substance. Observed exterior of soda machine soiled with black substance. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler across from cook line containing single service sauces. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled at dry storage area. Observed walls soiled with old food debris at cook line.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium solution at 0ppm at cook line and bar.

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler ambient temperature at 55F, standing cooler located in the kitchen area. - From follow-up inspection 2022-05-25: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler ambient temperature at 55F, standing cooler located in the kitchen area. Unit is not repaired and has no food in the unit Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler drawer door broken. Repeat Violation - From follow-up inspection 2022-05-25: Equipment in poor repair. Observed reach in cooler drawer door broken. Repeat Violation Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair throughout the kitchen area. - From follow-up inspection 2022-05-25: Floor tiles missing and/or in disrepair throughout the kitchen area. Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. 1 light in the kitchen area. Repeat Violation - From follow-up inspection 2022-05-25: Light shield damaged/in disrepair. 1 light in the kitchen area. Repeat Violation Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mushrooms (109°F - Hot Holding) stored at room temperature in the kitchen line, provided operator time as a public health control procedure. Observed mashed potatoes (131°F - Hot Holding) at the steam table.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees restrooms by the dry storage area.

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

Basic - Equipment in poor repair. Observed reach in freezer lid broken, drawer cooler door broken.

Basic - Light shield damaged/in disrepair. Observed 1 light in disrepair in the kitchen area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer lid soiled, freezer located across from fryers.

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