OUTBACK STEAKHOUSE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler in the center of the cool line. Poultry (45F - Cold Holding). Operator iced the chicken fir rapid cooling. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. The handwashing sink in the dishwasher area is blocked by a cart of clean utensils. Operator moved the cart. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the over, under reach in cooler on the cook line raw lobster is stored under raw ground beef. Operator moved items to proper storage order. Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In the walkin cooler salmon (44F - Ambient Cooling). Per tag the salmon was cut 3 hours and 50 minutes prior. Operator moved the salmon to the walk in freezer. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink by the fry station. Operator refilled the towel dispenser. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training for Denis Rowe is expired.

Basic - Equipment in poor repair. The door gaskets on the over, under reach in cooler on the cook line are torn.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. There are multiple wet wiping towels in the back kitchen not stored in sanitizer solution. Operator moved wet towels to the laundry. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler raw ground beef stored above raw lobster. Operator moved items to proper storage order. Corrected On-Site

Basic - Equipment in poor repair. The door gaskets on the two door reach in cooler in front of the cook line is damaged.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the upright reach in cooler by the dish station raw ground beef is stored over-raw lobster, raw scallops and raw shrimp. Operator moved items to proper storage order. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. There is a unlabeled bin of sugar in the back kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the top reach in cooler in front of the deep fryer cut lettuce (49F - Cold Holding), less than 4 hours. Operator moved the cut lettuce to the walk-in cooler. Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food safety training for Katue shows as expired.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed the knife. Corrective Action Taken

Basic - Silverware/utensils stored upright with the food-contact surface up. In the service area by the ice machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the over under reach in cooler in front of the dish pit, raw hamburger is stored over ready to eat snow crab kegs. Operator,oved items to proper storage order. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the over under reach in cooler in front of the dish pit, raw hamburger is stored over raw lobster tails. Operator moved items to proper storage order. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (1130ppm), per manufacturer's guidelines concentration should be 500ppm.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzle of the soda gun at the entrance to the bar.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ The food service manager certification for Michael Milner expired on 5/30/2022.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At the dishwasher at the bar, chlorine sanitizer 0ppm. Glassware will be washed in the main dishwasher until the dishwasher at the bar is repaired. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the upright reach in cooler by the dish pit raw hamburger is stored over raw lobster. Operator moved items to proper storage order. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. macaroni and cheese (44F - Cold Holding); in the under counter cooler on the back of the cook's line. Operator iced the macaroni and cheese. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There i# a mold like substance on the ceiling of the ice machine.

Intermediate - No soap provided at handwash sink. There is no soap at the hand washing sink on the cook' line by the dish pit.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the top of the ice machine.

Basic - Working containers of food removed from original container not identified by common name. In the back kitchen there is an unlabeled container of flour.