OUTBACK STEAKHOUSE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler: blue cheese (60F - Cold Holding). Manager turned on top rail, covered product, and iced down until unit got to proper temp. Redemption 30min later, 54f cooling Corrective Action Taken

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee hired in February, no food handler training completed according to roster

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Gauge read 144f at bar high temp machine

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop in standing water at 81f in server station. Manager emptied Corrected On-Site