Outback Steakhouse

Observed several scoops and potato peeler stored as clean b in warewash area but visibly dirty with stuck-on food debris. Also observed a large number of glassware at bar visibly dirty but stored as clean; many of the glasses still had salt/sugar rims that were not properly washed off. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing all dishes. PIC must ensure that employees are properly washing and inspecting dishes to ensure they are fully clean prior to storing.

Observed mold build-up along ice chute of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed baked potatoes stored in dirty/encrusted pans and in a dirty warmer cabinet. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Baked potatoes must be stored in clean pans free of accumulation. Must clean and change pans as frequent as necessary to be in compliance with Rule.

Observed areas of low grout and damaged flooring throughout kitchen area. Floors must be corrected.

Observed potato slicer visibly dirty with remanence of dry potato and starch. COS by taking to ware wash area for cleaning.

Observed mold buildup along interior parts of the ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulation as mold grows in moist environments.

Observed several half gallons containers of heavy cream that expired on 4/17 stored in walk-in cooler. Also observed one gallon container that expired on 4/20 stored in walk-in cooler. COS by discarding.

Floors throughout entire kitchen area are in serious need of re-grouting. Must also repair cove basing to the right of the walk-in freezer (WIF). Threshold located at entrance of the WIF is also in disrepair and shall also be repaired. All physical facilities must be maintained in a state of good repair.

Observed spilled liquid from the meat (myoglobin) on top of butter sticks in the walk in cooler. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

COS by discarding butter.

Observed time/temperature control for safety (TCS) foods in prep top/ reach-in unit. Several TCS foods in the unit ranged from 43-45°F. TCS foods must be cold held at 41°F or below. Do not store TCS foods in unit until minimum cold holding temperature can be maintained. COS by moving products to walk in cooler.

Observed in house seasoning located in the dry storage room uncovered and containing baking powder debris. Food products shall be covered by using containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS by placing a lid.

Observed dicer with debris from previous use. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by removing equipment and moving it to the dishwasher.

Observed cooked mushroom date marked for 4/9/25 and prepped in the morning. Cooked mushrooms should have been discarded earlier in the day 4/15/25. Person-In Charge (PIC) must ensure TCS foods are discarded on time. COS by discarding item.

*Also observed milk not being properly date marked located in the walk-in cooler. All TCS items must be date marked when opening product. COS by discarding

Observed an unlabeled chemical spray bottle located in the mop sink area. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS by placing label.

Observed employees with long beards preparing without wearing a beard guard. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS by putting on beard guard.

Observed several employees wearing wristbands and watches in the main kitchen while handling food. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS by PIC asking employees to take off jewelry.

Floors throughout entire kitchen area are in serious need of re-grouting and shall be corrected by next inspection.

Observed beer lines accumulating mold buildup. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. This unit must be thoroughly cleaned.

Observed trash (refuse) non-properly stored in the dumpster. All trash must be stored or properly cleaned and removed from the dumpster enclosure. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. This unit must be thoroughly cleaned.

Observed kitchen employee handling ready-to-eat food (RTE) (cheese) with bare hands. Employee placed cheese on burger to melt however, cheese is not getting heated to a high enough temperature to kill any potential pathogens on hands. There may be no bared hand contact with RTE foods. COS by discarding and starting order over.

Observed improper vertical storage of raw meats in in 3 different coolers. There was two different sauces stored above raw beef in steak cooler, there was cheese sauce and alfredo stored above raw lobster in cooler to left of steak cooler, and raw hamburger patties stored above raw pork in walk-in (this was noted on previous inspection but not corrected). Raw meats must be stored based on final cook temperature and RTE sauces must be above all raw meat/seafood items. COS by properly storing.

Observed employee handling raw beef with bare hands and failing to remove gloves prior to switching tasks. Employee went on the contaminated many surfaces and burger buns. COS by discarding buns. Must sanitize contaminated surfaces.

Observed time/temperature control for safety (TCS) foods in prep top/ reach-in unit (between flat top and oven). All raw seafood and chicken in unit ranged between 47-52°F. TCS foods must be cold held at 41°F or below. COS by moving to another unit. Do not store TCS foods in unit until minimum cold holding temperature can be maintained.

Observed high-temp dish machine not reaching minimum final rinse temperature of 160°F. Employee was actively using machine and only reached 149.5°F on the first check. Machine reached 160°F on second check. Must closely monitor machine as it has had issues in the past. Must also get new temperature stickers that reflect temperature reaching at least 160°F. The current stickers onsite are for 180°F.

Observed kitchen employee temping food without first sanitizing thermometer probe before and after.

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:

(iv) Before using or storing a food temperature measuring device.

Alcohol pads are kept in office but must be kept on cook line so that they are easily accessible to staff.

Observed four or five ladles and spoons stored on hook as clean but very visibly dirty with stuck-on food. PIC must ensure that employees are inspecting dishes when they come out of dish machine. Health Authority recommends doing a pre-soak/pre-wash to help loosen the stuck-on food prior to running through dish machine. COS by rewashing.

Observed two in-use knives stored in between equipment on cook line. These utensils must be stored in a clean, dry area and in a manner that prevents contamination. COS by rewashing.

Observed Sink and Surface (lactic acid) sanitizer dispensing too high. Required concentration for this sanitizer is 704-1875 ppm. However, sanitizer was dispensing at 3010 ppm. COS by diluting to 704 ppm.

Observed improper cooling methods being used for pasta. Pasta was cooling in large, deep container in walk-in and stored covered. CFSM stated that pasta was cooled to 41F on ice bath but was temping 57F in walk-in. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

COS by moving pasta back to ice bath to cool. Facility may also consider utilizing a sheet tray to cool pasta and hold in walk-in cooler or freezer.

Observed prime rib prepared 1/21/24 not reheated to required temperature within allotted time. Oven was not ona and after one hour, prime rib was at 67°F and after two hours prime rib was at 78°F. Remaining unsliced portions of meat roasts that are cooked as specified under subsection (5)(a)2 of this Rule may be reheated for hot holding using the same oven parameters and minimum time and temperature conditions under which it was cooked. COS by discarding.

Observed improper cooling methods for soup and chili. Soup was cooling in an ice bath created in 3-compartment sink, however water was continuously draining, inhibiting ice/water from filling sink. Observed chili cooling in large, deep pan in walk-in and tightly covered. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

COS by moving soup to a different sink and creating a new ice bath; an ice bath was created for chili.

Observed employees with long beards preparing without wearing a beard guard. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS by putting on beard guard.