Outback Steakhouse

Observed whole lemons stored next to drink station that were not in active use. Observed cut lemons uncovered with bacon bit pieces inside the container.

CA: PIC discarded cut lemons with bacon bit pieces and covered whole lemons next to drink station.Food shall be covered to prevent overhead contamination.

Observed facility to not have any testing methods to test dishwasher.

RCA: In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures.

Observed several holes in dishwashing table causing water to continuously drip onto the floor that will lead to future damage to floors in the dish area.

RCA: All physical facilities shall be maintained in good repair.

Observed food being held uncover in the reach-in cooler, walk-in cooler, prep top cooler, and batter station.

RCA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Observed boxes of food stored on the floor in the walk-in freezer.

RCA: Food shall be stored at least 6 inches off the floor.

Observed bowls stored food contact side up in the ware washing area (drying rack).

RCA: Dishware and cookware should be stored inverted to protect from overhead contamination.

Observed facility to not have any testing method to test high temperature dishwasher in main kitchen and bar area.

RCA: Facility shall obtain a waterproof thermometer or high temp testing strips.

Observed handwashing sinks in food prep area and ware-washing area that were leaking and/or would not turn off.

RCA: Facility should be maintained in good repair.

Observed old food debris to be found on multiple plates (in cold holding unit for salad) and metal containers in dish storage area. COS/CA: PIC removed containers and plates to be rewashed and sanitized. RCA: All dishes shall be completely clean and free from any debris when in a state of storage and ready for use.

Observed ice machine to have orange slime like build up on the baffle the machine. RCA: PIC shall melt ice and turn off machine. Machine shall be washed rinsed and sanitized thoroughly before turned back on. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed plastic container to be stored in chocolate sauce and ice scoop in ice bin both in contact with the food product. COPS/CA: PIC moved scoops. RCA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

Observed walk in freezer to have an abundance of ice coating some foods. The unit is on the list to be repair and the ice build up can prevent the door from closing. RCA: Good Repair and Proper Adjustment. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed build up within reach in cooler on the prep line (racks in meat cooler, old food debris in reach in coolers near fryers and grill area.). RCA: Facility shall increase the cleaning frequency of the units to prevent any food debris or liquid accumulation. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed alfredo pasta, shredded cheese and mac and cheese to be help in prep top unit from 7 am and was above 41F. COS/CA: PIC discarded food items from prep top cooler. Food Service Rule: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed ice machine baffle and interior walls to have black and slime like build up. RCA: PIC shall melt ice and turn off machine. Machine shall be washed rinsed and sanitized thoroughly before turned back on. Food Service Rule: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed drink mixers to be stored in the same ice that is being served to guest. CA/COS: PIC discarded ice in one of the bins and moved mixers. This bin was designated for service. RCA: Facility shall use distinction with ice bin to prevent contamination of ice for service.

Observed wet stacking of dishing in the clean dish storage area (dish pit). RCA: All dishes shall be completely air dried before stacking. Food Service Rule: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed walk in freezer to have an abundance of ice coating some foods. The unit is on the list to be repair and the ice build up can prevent the door from closing. RCA: Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.
2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed facility to not have any testing method to test high temperature dishwasher in main kitchen and bar area. RCA: Facility shall obtain a waterproof thermometer or high temp testing strips. Food Service Rule: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed build up within reach in cooler on the prep line (liquid from meats settled on the bottom of cooler, old food debris in reach in cooler and potato cooler). RCA: Facility shall increase the cleaning frequency of the units to prevent any food debris or liquid accumulation. Food Service Rule: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.