OUTBACK STEAKHOUSE

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in clear containers. Manager separated to air dry properly Corrective Action Taken Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet stacked containers in the dish drying rack. Manager unstacked containers. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle, employee removed at time of inspection. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cheese in reach in cooler.

Basic - Working containers of food removed from original container not identified by common name. Container of seasoning not labeled in dry storage. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cookline Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on prep table Corrected -observed employee label Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook with no beard guard preparing food Observed employee place beard guard on Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers cracker on storage shelf Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table Corrected -observed employee place in sanitizer bucket Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed bulk salt not labeled on prep table in back kitchen Corrected observed employee label Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towels missing at hand sink in dish Corrected observed employee replace Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a paper bowl stored in kosher salt in dry storage area Corrected observed employee remove Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected -observed employee remove Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook with no beard guard on cookline Corrected observed employee place beard on face Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on dish storage shelf Corrected -observed employee remove and place in dish area Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on handles on cookline connected to grill Corrected observed employee remove Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (52F - Cold Holding); raw shrimp (44F - Cold Holding), temperature taken within 4 hours by management, items were iced down with ice bags Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dishwasher handled dirty dishes, dunked hands with gloves in sanitizer, and proceeded to pick up clean dishes. Discussed washing hands and changing gloves in between dirty and clean dishes. Employee discarded gloves and washed hands. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar 73F, hand sink by dish 73F. Manager adjusted bar sink to 104F. Hand sink at cook line 72F. Manager adjusted to 103F. Corrective Action Taken

Basic - Employee beverage container in a cold holding unit with food to be served to customers. Two drinks in cooler. Manager removed. Corrected On-Site

Basic - Very slow draining water in handwash sink at bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom drawer by grill. Manager moved to freezer for quick chill. Ribs 49F , recheck 41F Prime Rib 46F, recheck 40F Corrected On-Site

High Priority - Vacuum breaker missing on splitter added to hose bibb at mop sink. Manager ordered during inspection. Corrective Action Taken

Basic - Employee beverage container by clean dish equipment. Manager removed drink. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Two cooks with no beard guards. Both cooks put on beard guards during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Manager began unshackling dishes. Corrective Action Taken

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

Basic - Stored food not covered. Ice cream uncovered. Manager covered. Corrected On-Site