OUTBACK STEAKHOUSE

Basic - Ceiling tile missing. Ceiling tile missing near employee restroom in back of kitchen near walk in beer cooler. Repeat Violation

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans wet nesting on wire shelf next to dish machine. Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water on floor next to back door of cook line. Operator cleaned water off floor. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box on unwashed pineapple stored over washed celery in walk in cooler. Operator rearranged. Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. mashed potato (94F - Cooling) prepared 10:12am first temp 12:34pm 5lbs. No second temp operator voluntarily discarded.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. mashed potato (94F - Cooling) prepared 10:12am first temp 12:34pm 5lbs. No second temp operator voluntarily discarded.

Basic - Ceiling tile missing. Ceiling tile over air return near employee restrooms is missing.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on wire shelf in corner next to walk in cooler are wet nesting.

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over wash peppers in walk-in cooler.

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Lactic acid tested at 0 ppm manager added new sanitizer 700 Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line table top cold holding unit. pasta (49F - Cold Holding) Management put into walk in freezer

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table near stand alone meat reach in cooler. cooked mushrooms (112F - Hot Holding) Employee put on grill. cooked mushrooms (178F - Hot Holding) Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. During inspection observed big gulp on prep table over top activity preparing butter cups. Employee moved. Corrected On-Site

Basic - Floor area(s) covered with standing water. Near exit door at cook line. Employee moved all items on racks and cleaned water up. Corrected On-Site

Basic - - From initial inspection : Basic - Dishmachine has no data plate/operating specifications. - From follow-up inspection 2024-08-16: Time Extended

Basic - - From initial inspection : Basic - Ice cream cooler hinge surface rust. - From follow-up inspection 2024-08-16: Ordered a new lid Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3 lbs Shredded cheese across from fryers temp cold holding at 46 degrees Fahrenheit. Put in cold holding yesterday 2-19. Manager discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 lbs Shredded cheese across from fryers temp cold holding at 46 degrees Fahrenheit. Put in cold holding yesterday 2-19. Manager discarded. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. White powdery substance no label manger label with sugar, 3 flours. Corrected On-Site

Basic - Stored food not covered. Bread crumbs in container on cook line not covered. Operator covered breadcrumbs. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk not date marked in cooler by soda machine, opened yesterday. Manager date marked. Corrected On-Site

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

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top portion of reach-in cooler across fryer: provolone 47 degrees F . Employee cut portions Reach-in cooler next to fryer station: raw chicken 50 degrees F, raw shrimp 50 degrees F Re-temp: raw shrimp 46 degrees F, raw chicken 49 degrees F, provolone 43 degrees F Corrective Action Taken Warning - From follow-up inspection 2022-06-27: Raw chicken 51 degrees F, provolone 48 degrees F. Operator placed foods on ice. Time Extended Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server brought back dirty dishes to dish area and then took drink of employee drink and did not wash hands before returning to the main restaurant. Inspector discussed good hand washing practices with operator.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ceiling and metal chute of ice machine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Potato oven on cook line soiled with food debris.

Basic - Stored food not covered. Tub of ice cream in small freezer next to salad station. Operator discarded tub. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Multiple utensils with food debris stored with clean utensils. Operator removed entire container to be washed rinsed and sanitized Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages x3 on prep table. Cook disposed of 2 cups and Gatorade. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in on clean equipment. Cell phone stored on cutting board next to tomatoes to be cut. Operator had the cell phone removed and the cutting board washed, rinsed and sanitized. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Operator separated food containers for quick drying Corrective Action Taken

Basic - Floor area(s) covered with standing water. In front of ice machine and dish wash area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior and lids of bulk ingredients