OUTBACK STEAKHOUSE

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handles soiled with food debris on cooks line. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils near grill in water temping 85F. Operator replaced water and place on grill, testing 137F. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Back of monitors soiled with dust.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed asparagus and other vegetables over washed produce. Operator rearranged. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Styrofoam condiment cup used as scoop in sautéed mushroom in reach-in cooler on cooks line. Operator discarded Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout kitchen and vent in employee restroom soiled with dust.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Gaps in hood filter.

Basic - Unnecessary items/unused equipment on the premises. Inoperable microwave, and cooler shelves at Sid of kitchen and next to dumpster.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On doors and curtains of walk-in freezer. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle on cooks line. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Dishware not cleared of gross food and waste prior to being placed in three-compartment sink/dishmachine. Several containers soiled on outer edges, stacked.

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

Basic - Food storage container cracked or broken.

Basic - Old labels stuck to food containers after cleaning.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Various bulk containers in prep area heavily soiled. Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Corrective Action Taken

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

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris. Under cooking equipment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - under steamer - under reach in cooler drawers - at bar next to soda gun

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishwasher

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

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. - under equipment, coolers - walk-in freezer - grout missing in many areas of kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Accumulation of black/green mold-like substance under dish racks shelves - Fan cover in walk-in cooler has accumulation of dust or debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - drawer reach in cooler onion breading station

Basic - Standing water in bottom of reach-in-cooler. - reach in cooler front of cooking equipment Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - walk-in cooler walls behind shelves. - Wall soiled with accumulated black debris in dishwashing area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.- shrimp 49-50°, pan overstock, in breading station, manager put on ice bath Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of cooler on cook line

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.- quat strips

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.- ice bucket Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

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

Basic - Floor soiled/has accumulation of debris.- grout missing in lot of locations in prep line causing standing water and debris to accumulate

Basic - Food stored on floor.- walk-in freezer

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sugar and flour containers Walk-in cooler gasket

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

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

Basic - Water draining onto floor surface.- from dish water in bar when runs it's cycle

Basic - Water leaking from pipe and/or faucet/handle.- hand wash sink on cook line

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.- cooked pasta from yesterday 47°

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.- high temp dish machine in bar only measuring 167°

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.- one small fly in dish area, 2 in bar

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.- cooked pasta

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.- cooked pasta from yesterday 47°, deep pan and covered

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.- men's and ladies room 79°

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

Basic - Clean equipment/utensils not stored at least 6 inches above the floor.- ice buckets, not inverted either Corrected On-Site

Basic - Food stored in undrained ice.- lobsters Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink Clean dish rack

Basic - Old labels stuck to food containers after cleaning., manager removed pans from storage to have removed Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.- water in small cooler above grills

Basic - Single-service articles improperly stored.- cases of plastic ware on floor Corrected On-Site

Basic - Stored food not covered.- lobster and shrimp in walk-in cooler Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust.- in dish area and behind clean dish rack