OUTBACK STEAKHOUSE

6-1A: .04(6)(f)Observed multiple TCS items being cold held at a temp above 41 degrees F. 2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded items.

6-1C: .04(6)(d)Observed provolone cooling from delivery inside of walk in cooler that did not reach 41 degrees or below within 4 hours. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Person in charge discarded item.

11A: .04(6)(e)Observed cooling TCS food that did not cool properly because it was in the walk in cooler next to the door and the door was being left open by employees going in and out. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge closed walk in cooler door.

15A: .05(6)(a)Observed prep cooler holding a temp that was not low enough to keep TCS foods at a temp of 41 degrees F or below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

12C: .04(4)(m)Observed wiping cloth stored in quat sanitizer at too low of a concentration. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer was remade.

14A: .04(4)(k)Observed in-use utensils stored in water below 135F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Utensils were washed and sanitized.

14B: .05(10)(e) 1,2,4Observed various stacks of containers wet stacked. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were washed and sanitized.

17D: .07(3)(h)Observed employee jacket stored on top of single-use items. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Employee jacket was relocated to office.