OUTBACK STEAKHOUSE

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at the end of the cook line. Operator stocked dispenser. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed greens stored over cooked pasta in walk in cooler. Operator corrected shelves. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Fruit in the bar area. Operator added lids to fruit containers. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on soiled apron with gloves on and then touched clean plate without hand washing. Manager discussed with employee hand washing, employee washed. Corrective Action Taken

High Priority - Live, small flying insects found. 1 fly in dish machine area 2 flies beverage area 1 live fly in bar area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter (52F - Cold Holding). In cold well at front line, operator moved butter to freezer to rapidly chill. Recheck 42F Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle in bathroom area not labeled.

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. The cook had a watch on. Manager discussed with Employee. Employee took the watch off. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dry dish rack wet nesting in the back of the kitchen.