OUTBACK STEAKHOUSE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -rice cooling more than 2 hours 80f, rice portioned prior to cooling. Product discarded.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -rice.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched hair, continued to pack up to go order without washing hands. Advised. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced provolone 43-58 less than 4 hours in top line of prep cooler stacked above load line. Operator removed highest product and placed inside cooler. -raw shrimp 50 less than 4 hours in cold table. Insufficient ice bath below pan. Ice replenished. Corrective Action Taken

Basic - Reach-in cooler shelves with rust that has pitted the surface. -protein cooler on cook line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Al, items kept at reach in cooler at the beginning of the line. Short reach in cooler. Cooked onions 60, prime rib 60, ribs 50, cheese mix 60.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.All items kept at reach in cooler at the beginning of the cook line. Short reach in cooler. Cooked onions 60F, prime rib portions 60, cheese mix 60, ribs 50F. Not able to determine how long the cooler was unplugged. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation.Employee preparing food in cook line with no beard guard.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap over grill and flat top area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters over grill and flat top.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -all TCS foods in make up cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 62, grilled onions 60, prime rib portions 59 in make up cooler. Unit unplugged, unable to determine how long food has been out of proper temperature.

Basic - Ceiling tile missing. -above hand wash sink in prep area.