OUTBACK STEAKHOUSE

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on clean dishes stored rack Operator switched Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Meat reach in cooler

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over washed peppers in walk in cooler Operator switched Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting boards on cooks line.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - low boy oven on cooks line.

Basic - Light not functioning. - 1 light bulb over flat top grill

Basic - Old labels stuck to food containers after cleaning.

Basic - Waste line missing at soda gun holster. - front bar

High Priority - Live, small flying insects found Observed 4 live drain flying insects at the bar area . Next routine visit per supervisor .

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef filet stored on top of cut tomatoes and lettuce at the reach-in cooler kitchen area . Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. robert-grace-April .

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Rusted and disrepair on top of the steamer .

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee prepared food wearing bracelets.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed 2 of the employees prepared food with no beard guard .

Basic - Food storage container/container lid cracked or broken. Observed multiple broken container at prep area next to the steamer .

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. The sautéed color bottom part .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tomatoes 48F -operator moved pan to colder location in RIC Corrective Action Taken

Intermediate - Lack of toilet tissue at each toilet. -woman's restroom handicapped stall no toilet paper Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -personal bag on top of box of sweet potatoes Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoop used for butter held in standing water Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -HWS at bar -HWS right side of cook line

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. - ice cream scoops. Manager changed water Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vents above mop sink

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

Basic - Stored food not covered. - bar ice bin not actively used. Employee covered. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind hot holding unit

Intermediate - Food-contact surface soiled with food debris, or mold like substance. - red cutting board on cookline. Operator removed Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - handwash sink at bar Corrected On-Site

Basic - Ceiling tile missing. - mop sink area

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

Basic - Floor soiled/has accumulation of debris. - below cooking equipment on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand sink on line - opening of reach in freezer - ventilation unit over dish machine

Basic - Old food stuck to clean dishware/utensils Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - meatloaf, 46-48F, cooling overnight

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - grilled onions, 48F, sliced cheese, 52F; small cooler next to flat grill; breaker was tripped less than 1 hour ago. Corrective action taken: manager discarded product and flipped breaker Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. - sanitizer bucket stored in bar handsink Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. - fan cover in walk in cooler - ceiling vents near beer cooler

Basic - Floor area(s) covered with standing water. - inside walk in cooler

Basic - In-use tongs stored on equipment handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of vegetable cooler on cookline, standing water in back of same cooler - residue build up on cooler drawers/gaskets at breading station - dust build up on exterior of butter cooler in expediting area

Basic - Reach-in cooler interior/shelves have accumulation of standing water. - cooler between grill and stove

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 66° operator discarded. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head White cutting boards on cooks line.

Intermediate - Spray bottle containing toxic substance not labeled. Stored next to clean utensils at rolling station.

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor area(s) covered with standing water. In front of walk-in cooler. Cooks line

Basic - Floor soiled/has accumulation of debris. Throughout the entire kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All cooling units gaskets on cooks line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooling units on cooks line.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall behind steamer in back area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine

Basic - Water leaking from pipe and/or faucet/handle. 3 compartment sink in back prep area.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored next to hand sink over clean utensils at front bar.

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at expo used as dump sink.

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

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink in back prep area. - From follow-up inspection 2021-09-13: Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in next grills - From follow-up inspection 2021-09-13: operator ordered new equipment. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in cooler on cooks line. - From follow-up inspection 2021-09-13: operator waiting replacement part Time Extended