OUTBACK STEAKHOUSE

6-1C: .04(6)(d)Observed several temperature control for food items cooling for 6+ hours that did not reach 41 degrees Fahrenheit or less. (see temp log) Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Items discarded.

11A: .04(6)(e)Observed foods items cooling in food grade plastic cling inside of plastic containers and stacked on top of each other while also being covered. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Items discarded due to not reaching temp.

6-1A: .04(6)(f)Observed several meat products cold holding greater than 41 degrees Fahrenheit for less than 4 hours. (See temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items allowed to cool.

6-1C: .04(6)(d)Observed mashed potatoes cooling 2+ hours that did not reach 70 degrees Fahrenheit. Observed children's mac and cheese cooling 6+ hours that did not reach 41 degrees Fahrenheit or lower. See temp log. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Items discarded.