OUTBACK STEAKHOUSE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fry station cooler-raw shrimp 47F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes - operator placed ice bag to quick chill. Corrective Action Taken

Basic - Food stored on floor. At walk in freezer -boxes of food stored on the floor - operator removed and stored on the floor. Corrective Action Taken

High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Triple Sink (Sink&Surface - 800PPM- corrected to 700PPM) Corrected On-Site

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

Basic - Single-service articles not stored inverted or protected from contamination. At server station - coffee filters not covered/ protected- operator covered. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table near cookline- French onion soup 122-127F- hot holding- food out of temperature for 20 minutes- operator placed to be reheated on stove. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink near server station counter- no paper towels- operator provided Corrected On-Site

Basic - Covered waste receptacle not provided in womens employee bathroom.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/CFM arrived at time of inspection Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink on cook line. Operator refilled Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored above cooked prime rib in 2 door vertical reach in on cook line. Operator reorganized Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cook line soiled. Operator instructed employee to clean and sanitize Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steaks stored over ready to eat butter in two door reach in on cook line. Operator removed butter from unit and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ribs and wings observed overstocked cold holding at 48 F. In chicken prep table. Operator stated food has been in unit less than an hour. Operator discarded. Corrected On-Site Repeat Violation

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on salad station Flip top cooler;cheese (50°F - Cold Holding); chopped lettuce (50°F - Cold Holding); diced eggs (50°F - Cold Holding). Per operator products stored for approximately two hours. Per operator products not prepared or portioned today. Operator iced down. Corrective Action Taken

Basic - Equipment in poor repair. Breaded station cooler door broken. Beer cooler door broken , insulation exposed.