Outback Steakhouse

Observed sanitizer buckets stored directly on the ground at the main line. COS. Moved.

Observed utensils being stored in stagnant water at 75 F and 93 F. COS. Utensils removed.

Observed accumulation of food and debris on the inside of units, especially on the main line.

Observed accumulation of food and debris on the floors, especially of the back prep area and the walk-in freezer.

Observed that the facility is using time as a public health contorl for TCS items on the line, however, not all items are marked with the times that they were brought or the time of discard and one item was marked that it was placed out on the 26th already (sour cream, staff is unsure if item was discarded at the end and only the label was not changed or if it was mixed/added too and re-used now). COS. Times added to items.

Observed employee with long, painted/coated nails that was working with exposed food (bread) and did not have gloves on. COS. Employee donned gloves.

Observed that non-easily identifiable spices and sauces on the line were not marked with the common name of the product. COS. Labels added.

Observed employee on the line preparing food who has a beard that is not restrained. COS. Bear net donned.

Observed front of hosue employees preparing food while having large, non-plain band rings on. COS. Removed.

Observed accumulation of debris on floors, particularly under shelves in the walk-in freezer and bar.

Observed cold TCS food stored above 41 F (sour cream, compound butters, cheeses, tomato, lettuce). COS. Items discarded.

Observed hot TCS food stored below 135 F (onions, melted (hot) lemon butter). COS. Items were prepared and placed out today; facility was allowed to reheat the items and place them back out. After returning to these items, the onions were only 138 F. Direct inspector intervention was required to have the items reheated to 165 F.

Observed several foodborne illness and public health intervention violations including time and temperature control of TCS food, hand sink usage, employee health reporting requirements, and food contact surfaces clean and there was a lack of manager and employee training and knowledge based on incorrect corrective actions that were attempted and incorrect answers to food safety questions.

Observed that the facility was unable to provide verifiable means of showing employee health reporting acknowledgement for all of the 3 randomly selected employees.

Observed employees dumping drinks and items down the hand sink at the service station and on the line. COS. Staff educated on hand sink usage.

Observed accumulation of mold/mildew-like substance on the inside of bulk ice machine; observed that there was large amounts of encrusted/build up of old food on the inside of the clean food storage containers.

Observed that the facility is washing/preparing produce in the dirty dish basin of the 3-compartment sink and preparing meat and produce at the same preparation sink. COS. Staff educated; sinks properly washed, rinsed, and sanitized.

Observed employee drink in a reusable tumbler that was stored above single-use items; observed employee drink stored in the correct container but was stored on top of the dishmachine. COS. Drinks removed.

Observed that ribs were stored in a container of undrained ice water; the ribs were wrapped in a clear trash-bag-like bag, the bag was open/not properly sealed, and the opening of the bag was in the ice water. COS. Removed.

Observed that the facility is storing the hot fudge for the ice creams in the same dipper well as the in-use utensils; hot fudge is exposed to the splash of the water from the storage of the in-use utensils in the water. COS. Removed.

Observed employees handling/preparing food while wearing jewelry, hair ties on wrist and watches. COS. Jewelry removed.

Observed wet wiping cloths stored on the counter. COS. Wet wiping cloths placed into sanitizer solution.

Observed small bowls and portioning cups being used as scoops and stored in the product. COS. Removed.

Observed that not all ambient thermometers are functioning properly in cold holding units.

Observed equipment with broken lids, drawers, and gaskets.

Observed heavy accumulation of debris on and in equipment throughout the facility.

Observed accumulation of debris on floors, particularly under shelves and equipment.

Observed employee belongings stored with and above food and food contact surfaces. COS. Moved.

Observed employee on the line with gloves on who was on their phone, went to the walk-in, came back to the line, and started handling food. COS. Food was discarded and employee washed their hands.

Observed cold TCS food stored above 41 F (sour cream, compound butters, cheeses). COS. Items discarded.

Observed hot TCS food stored below 135 F (chili). COS. To be discarded.

Observed that the facility was unable to provide verifiable means of showing employee health reporting acknowledgement for any of the 3 randomly selected employees.

Observed employees with long nails that are working with food. COS. Employee washed hands and donned gloves.

Observed employee drink in a styrofoam cup with no lid or straw stored over food contact surface and with clean containers; observed drinks stored in non-single-use cups in kitchen and at the bar. COS. Removed.

Observed employees handling/preparing food while wearing jewelry, bracelets and rings with stones. COS. Jewelry removed.

Observed in-use utensils were stored in standing, room temperature water. COS. Utensil warmer turned on.

Observed plates stored upright without overhead protection.

Observed accumulation of debris in equipment and on shelves; observed leak from piping in the walk-in that is causing ice to build up on shelves.

Observed accumulation of debris on floors, particularly along covings and in the walk-in freezer.

All food must be stored 6 inches off floor to protect from possible contamination. Food on floor in walk in freezer. Placed up on shelves while on site.

All food use items must be smooth/free from chips and cracks/easily cleanable. Chipped/cracked bins on clean dish shelves. Bins discarded while on site.

Additional cleaning is needed of he floor in the walk in freezer to remove cardboard and food debris.

Observed that the inspection was up front behind the waiting seat where it was not easily seen and was not in a conspicuous place.

Observed wet nesting of containers.

Observed single-use items stored on the floor.

Observed accumulation of debris on the floor of the walk-in freezer.

Observed the floors of the outdoor dry storage shed has a floor that is not properly sealed.

Observed employee belongings stored with and above food and food contact surfaces. COS. Moved.

Observed cold TCS food stored above 41 F (tomatoes, cheese, dairy-based sauces). COS. Items discarded.

Observed raw shrimp that was stored in direct contact with undrained ice. COS. Shrimp was placed into a perforated pan to drip.

Observed employees handling/preparing food while wearing jewelry, bracelets and rings with stones. COS. Jewelry removed.

Observed wet wiping cloths stored on the counters and observed wet wiping cloths stored in sanitizer solution that was not at the appropriate concentration. COS. Wet wiping cloths placed into new sanitizer solution buckets.

Observed wet nesting of containers.

Observed accumulation of debris on the floor of the walk-in freezer.

Observed employee belongings (phones) stored with and above food and food contact surfaces. COS. Moved.