Outback Steakhouse

Observed pans of romaine lettuce and grilled chicken stored without date marking information in the reach in cooler on the prep line. PIC advised that items were prepared today and placed date marks for the items.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.

5. The requirements in paragraphs 1 and 2 of this subsection do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request.

6. The requirements in paragraphs 1 and 2 of this subsection do not apply to shellstock.

7. The requirement in paragraph 2 of this subsection does not apply to the following foods prepared and packaged by a food processing plant inspected by a Health Authority:

(i) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 117 Current good manufacturing practice in manufacturing, packing, or holding human food;

(ii) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano;

(iii) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack;

(iv) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk;

(v) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods;

(vi) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami; and

(vii) Shelf stable salt-cured products, such as prosciutto and Parma ham.

Observed cookies cooling on clean dish rack. PIC was advised to keep one side for cooling cookies away from the clean dishes, while also placing a full sheet pan on the shelf above to prevent contamination of the cookies. PIC was also advised have separate shelves for cooling and storing clean dishes.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed waitress staff further prepping baked potatoes without hair restraints.

511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints.

1. 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.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed raw meat reach in cooler with a condensation leak on the upper left corner. A pan of water was observed inside of the cooler underneath the leak to catch the water. PIC was advised to move all food items on the right side and to keep food items covered. PIC was also advised to place a work order for the reach in cooler. Please send repair invoice and summary to keundra.golden@dph.ga.gov by 4/24/2026.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed dish wet nesting on the clean dish rack. PIC was advised to allow dishes to air dry before stacking.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed dumpster area in need of deep cleaning due to debris and grease build up around the dumpster.

511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Observed ceiling tiles buckling and in disrepair. Observed ceiling tiles with dust accumulation throughout the kitchen and on the ceiling of the walk in cooler in front of the cooler fans. Observed women's restroom floor drain completely removed from the floor. Observed water underneath the floor tiles in the dish machine area. Observed water coming out of the floor when walking on it.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed employee coffee cup stored directly above prep table where employee was cutting meat products and drunken from water bottle in bowl cooler. Employee moved coffee cup and manager threw away water. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed chocolate chip cookies stored uncovered below unused wiping cloth and facility tablet (used to create labels) and in stored uncovered in walk-in freezer. PIC placed cover over cookies.

Observed food debris on plates in clean dish storage area. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed multiple prepped vegetables and ribs, as well as portioned shredded cheese and sour cream without proper date marking in walk-in cooler and reach-in cooler respectively. Employees began the process of placing date marking stickers on items prepped today day and discarded items not prepped today.

Observed scoops for food items stored in water at a temperature of 117F and 112F. Manager began the process of heating water to 135F.

Observed plates and bowls throughout the main kitchen and bar area not stored inverted or covered. Employees inverted items.

Observed ceiling tiles throughout the main kitchen with dust accumulation and ceiling tile, containing sprinkler, cracking in dry storage room.

Observed rusting on vent in above dish machine clean cup area.

Observed mold like substance on the soda gun nozzle in the bar area. Observed black syrup build up on interior surface of soda fountain nozzles in the main kitchen. Observed food-like particles on clean plates that were not stored inverted on the cook line.

Observed raw chicken in the walk-in cooler, cooked bacon in the reach in cooler, and portioned cheese in the reach in cooler without date mark information.

Observed seven (7) containers of steakhouse cheese dip held past the discard date 4/21/2025.

Observed boxes of bread stored on dish drying rack below wet dishes. Observed portioned bags of sugar sitting in water. PIC removed the sugar.

Observed fruit container in the bar area displayed without cover. PIC corrected on site.

Observed leak in the walk in cooler coming from around the camera causing water to drip on a box of chicken. Observed soda gun nozzle in the bar area with a constant leak. PIC placed a work order. Observed clogged drain in the reach in cooler causing the catch tray to fill up with water and food debris. Observed catch pan in the raw meat reach in cooler for a leak.

Observed several food equipment and containers wet nesting. Food equipment and containers must be adequately air dried before storing.

Observed plates and bowls in the kitchen not stored inverted in the kitchen and reach in freezer next to the salad prep station.

Observed reach in cooler shelves in the main kitchen and bar area with rust and peeled paint. Food debris on exterior surface of the reach in freezer lid where plates are stored. Observed food debris on the baked potato storage rack. Observed reach in cooler under salad prep unit with water nesting inside. Observed food debris in the reach in cooler.

Observed water nesting on the floor in the bar area. Observed food debris underneath dry storage shelves. Observed dust accumulation on the ceilings above the cook line and above the inside wall in cooler door. Observed dust debris above the ice cream reach in cooler.

Observed thermometers missing from three cold holding units (beer walk in cooler and two reach in coolers). PIC advised that thermometers will be added to all cold holding units in the warmest part of the unit.

Observed a condensation leak in the vegetable reach in cooler. PIC removed vegetables to prevent potential contamination (COS). PIC will contact maintenance and have the cooler repaired by November 5, 2024.

Observed no documentation of key-drop delivery temperatures recorded. The general manager stated that the key-drop delivery for frozen food items were made at 4:09am and stored in the walk in cooler on the floor. General manager stated that the frozen delivered item(s) were then stored in the walk in freezer around 9am. Evidence of previous temperature abuse was observed due to the large amount of water on the floors in the back of the walk in cooler where the frozen items were previously stored.

Observed ready to eat mushrooms and onions stored under raw shrimp and raw lobster in the reach in cooler on the prep line. Observed raw pork chops stored under raw beef in the reach in cooler on the prep line. Obserevd shredded carrots stored next to raw coconut shrimp in the reach in cooler next to the fryers in the main kitchen. Manager corrected on site by properly re-arranging storage for ready to eat and raw food items.

Observed the salad prep top cooler equipment switch to 'off' and all food items were cold held above 41F. Manager discarded all food items. Observed the bottom of the reach in cooler with raw chicken breast that were cold held above 41F. Manager discarded the raw chicken.

Observed black and pink mold like substances on interior surfaces of ice machine and soda machine ice bin lid.

Observed male employees with beards longer than a half inch without beard restraints. Observed managers without any hair restraints. General manager corrected on-site.

Observed no hot water in women's restroom sink.

Observed 1 drain underneath the hand sink in the back prep area of the kitchen and 2 drains in the dishwashing machine area clogged and observed sewage backing up onto the kitchen floors. Establishment must close and remain closed until drains in the kitchen have been repaired and the health authority receives invoices of repairs and approves re-open.

Observed dust build up on ceiling tiles and vents near the fryer equipment, along the cook and prep line, and above the ice machine. Observed dead bugs in the light shield above the prep line and ice machine.

Observed multiple light shields throughout the kitchen and prep area with an thick dust debris.

Observed food service permit not displayed in plain sight for patrons to view upon entering the establishment.

Observed ice scoops for the ice machine stored on top of the ice machine in between use. Ice scoops should be stored in a way to prevent possible contamination.

Observed food debris at the bottom of the reach in cooler drawers in the service station and cook line station.

Observed cakes in the reach in cooler uncovered

Ice bin contained mold like substance on the interior walls and ice chute.

Hand sink wastewater pipe leaking (Dishwashing and preparation sink). Reach in cooler leaking in the bar.

Mold build up observed around the three compartments sink

Build up observed on and around ceiling vents and ceiling tile

observed (2) dry storage items without a label, unable to identify food product by common name. Please add name to container.

observed baked potato rack without overhead protection to ensure food product is not contaminated

observed several employees in kitchen w/o hair restraints. Please ensure staff have hair nets or caps to prevent contamination of the food product.

observed wiping clothes stored in chemical sanitizing solution that was excessively soiled.

observed drain board by dishwasher was not stored on clean surface. Also, cleaned equipment was stored dirty. Manager will re clean the items in the dishwasher. (cos)

observed containers that was cracked/broken and ice scoop that had chipped metal on the bottom. Please replace items to ensure food does not become contaminated.

observed several food storage shelves that had heavy food debris. Please clean these items to ensure cleanliness of non food contact surfaces.