Outback Steakhouse

Observed scoop handle for rice stored directly on top of the food in the cooler drawer. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. Person in charge removed scoop.

Observed several containers wet-stacked on racks near warewashing area. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. COS: Person in charge had employees rearrange containers to air dry.

Observed in-use scoops stored in water 85 degrees F. Rule: (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi) Corrective Action: PIC replaced water with hot water.

Observed personal cellular device stored on the prep top counter in the main kitchen area across from the drink machine.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Food employee removed personal cell phone from the food prep area.

Observed several containers wet-stacked on racks near warewashing area. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. COS: Person in charge had employees rearrange containers to air dry.