Outback Steakhouse

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator discarded water and placed clean water. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (45F - Cold Holding) stored in the drawer cooler located in the kitchen area as per operator less than 1 hour, operator placed food on ice. Observed cooked rice (64F - Cold Holding) stored at room temperature as per operator less than 1 hour, operator placed food in the reach in cooler. Observed whipped cream (76F - Cold Holding) stored at room temperature as per operator less than 2 hours, operator placed food on the reach in cooler. **Corrective Action Taken**

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting plastic containers stored on shelf located by the mop sink.

Basic - Equipment in poor repair. Observed reach in door in disrepair located in the server station, no food was stored inside.

Basic - Floor tiles missing and/or in disrepair. Kitchen area.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Old food stuck to clean dishware/utensils. Observed old food stuck on clean plates, operator placed plates to be washed, rinsed and sanitized again. **Corrected On-Site**

Basic - Old labels stuck to food containers after cleaning.

Basic - Light shield damaged/in disrepair. Fryer station light in disrepair.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a employee purse in the kitchen area by the hand sink. **Corrected On-Site**