OUTBACK STEAKHOUSE

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -At bar. Warning - From follow-up inspection 2025-10-07: Waiting on delivery, machine is turned off and not in use. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 46f, Beef skewers 58f. Less than 4 hours. Manager discarded skewers. Added ice on salmon. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. -Soap over tea pouches and cups in dry storage. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Blue spray bottle on dish machine.

Basic - Bowl or other container with no handle used to dispense food. -Seasoning scoop. Manager discarded. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -Yellow cutting board.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Knives in 88f water. Manager changed water. Rechecked at 135f. Corrected On-Site

Basic - Stored food not covered. -Soup roux in walk in cooler. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee handled raw beef and then continued working with other items. Manager coached. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Porterhouse 45f. Less than 4 hours.Manager rapid cooled. -Shrimp 50f, Chicken 49f. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Potato pull out drawer.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -At wait station.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -High temperature machine that is hitting correct temperature. Conveyor system not operating properly.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.

Basic - Reuse of single-service or single-use articles. -Clean, washed tomatoes stored in original cardboard box.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored on prep table. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cheese. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -Multiple chemicals over paper towels in dry storage.

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

Basic - Ceiling tile missing. -Over walk in cooler. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Plates at restaurant entrance by server station. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -Ahi tuna.

Basic - Employee with no beard guard/restraint while engaging in food preparation. -Prep cook.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Potato warmer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Plate cooler by salad station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over mustard in reach in cooler on cookline. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor tiles missing and/or in disrepair. By dish machine.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on table top above clean plates. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spray bottle with oil on cookline. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken breast 58f, Shrimp 54f. Less than 4 hours. Manager placed on ice. Corrective Action Taken

Basic - Employee with no beard guard/restraint while engaging in food preparation. -Cook.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop in 75 degree water. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Potato oven. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. -Lobster pan. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Butter spray bottle.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over rear prep table. Corrected On-Site

Basic - Equipment in poor repair. Microwave missing handle.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Potato oven. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Baked potato holding drawer.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on prep table on cookline.

Basic - Working containers of food removed from original container not identified by common name. Container of flour across from fryers. Corrected On-Site Repeat Violation

High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk in cooler. Corrected On-Site Priority: High Priority

Intermediate - Observed: Spray bottle containing toxic substance not labeled. At front wait station. Repeat Violation Priority: Intermediate

Intermediate - Observed: Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Rear prep sink. Employee bathrooms 74-75°. Repeat Violation Priority: Intermediate

Basic - Observed: Food stored on floor. Case of fish in walk in freezer. Priority: Basic

Basic - Observed: In-use tongs stored on equipment door handle between uses. Tongs jammed between oven door. Priority: Basic

Basic - Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior. Priority: Basic

Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Potato speed rack on cookline. Repeat Violation Priority: Basic

Basic - Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler to left of flat grill. Priority: Basic

Basic - Observed: Soiled dry wiping cloth in use. Repeat Violation Priority: Basic

Basic - Observed: Stored food not covered. Baked potatoes in walk in cooler. Priority: Basic

Basic - Observed: Working containers of food removed from original container not identified by common name. Bulk containers in dry storage. Priority: Basic