OUTBACK STEAKHOUSE

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On salad line for 45 minutes: sliced grape tomatoes 50f, and spinach dip 48f. In walk-in cooler, items with temperatures out determined to be less than 4 hours: cooked balsamic onions 52f, shrimp 54f, chicken 48f, steak 47f. Warning - From follow-up inspection 2026-03-23: Held overnight on salad line: sliced grape tomatoes 45f, spinach dip 49f. See stop sale. In walk-in cooler: balsamic onions 40f, shrimp 38f, chicken 38f, steak 37f. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On salad line for 45 minutes: sliced grape tomatoes 50f, and spinach dip 48f. In walk-in cooler, items with temperatures out determined to be less than 4 hours: cooked balsamic onions 52f, shrimp 54f, chicken 48f, steak 47f. Warning

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.

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. Highest temperature reached on inspector's high temperature holding thermometer was 151f. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device for establishment.

Intermediate - Warewashing machine not automatically dispensing the detergent. Upon inspection, detergent for dish machine empty. No refills for detergent available.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prime rib in walk-in cooler at 44f left Cook Cooling over night.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Prime rib in walk-in cooler at 44f left Cook Cooling over night.

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

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

Basic - Bowl or other container with no handle used to dispense food. Small bowl used for scoop in sauce in walk-in cooler.

High Priority - - From initial inspection : 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 - From follow-up inspection 2024-04-17: Time extended to original callback date. Time Extended

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.

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

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

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