Outback Steakhouse

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler from previous day: Shrimp 45f, chicken 45f, Mac and cheese 48f, wings 46f, steak 48f, blue cheese 47f.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler from previous day: Shrimp 45f, chicken 45f, Mac and cheese 48f, wings 46f, steak 48f, blue cheese 47f. See stop sale. **Warning**

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk-in cooler door has exposed insulation.

Intermediate - Handwash sink used for purposes other than handwashing as evident by pieces of onion sitting in sink drain by cook line.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Chopped lettuce scoop handle stored inside lettuce.

Potentially Hazardous Food Held at Proper Temperature

Food Contact Surfaces Clean and Sanitized

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in coolers on cook line, raw shrimp at 50f, chicken breast at 52f, ribs at 53f, salmon at 47f, all for 1 hour. Made in house ranch at 50f and sliced grape tomatoes at 52f for 2 hours. Manager applied ice bags to items to rapidly cool. Violation marked on inspections on 4/16/24 and 12/1/23. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-07-12: Upon callback, sliced grape tomatoes at 40f, made in house ranch 39f, salmon at 38f. All other items moved to hold in walk-in cooler: shrimp 39f, chicken breast 38f. Ribs unavailable upon callback. **Admin Complaint**

Supervisor/Person in Charge Present

Employee Health Policies Present

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Food Contact Surfaces Clean and Sanitized

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in reach in cooler at 60f for undetermined amount of time. Cheese on salad line at 44f for undetermined amount of time. Ribs on cook line at 66f for 1.5 hours. Shrimp in walk-in cooler at 50f for 2 hours. Mixed vegetables in walk-in cooler at 48f for 1 hour. **Repeat Violation** **Warning**

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine highest temperature achieved 148f. Operator began setting up 3 compartment sink and called in work order. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken in reach in cooler at 60f for undetermined amount of time. Cheese on salad line at 44f for undetermined amount of time.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Ambient air thermometer in walk-in cooler stored on cooler vent and not by door.

Basic - Ice buildup in walk-in freezer.

Basic - Water leaking from vents in walk-in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta 58f, ranch 60f, shredded cheese 56f 52f 53f, provolone 55f, cheddar cheese 58f, potato soup 60f, burgundy mushrooms 60f, prime rib 48f. All items in walk-in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 58f, ranch 60f, shredded cheese 56f 52f 53f, provolone 55f, cheddar cheese 58f, potato soup 60f, burgundy mushrooms 60f, prime rib 48f. All items in walk-in cooler overnight. **Warning**

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in dish room. Standing water present

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls of ice machine

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken at 127F hot holding unit on cook line. Operator increased cold holding temperature. **Corrected On-Site**

Employee Health Policies Present

Hands Clean and Properly Washed

Food Contact Surfaces Clean and Sanitized

Lighting Adequate; Required Shields in Place