OUTBACK STEAKHOUSE

Violations (8)

• 03F-02-5CriticalCorrected on site

  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cook line and expo butter , butter on bottles, butter balls, chimichurri. Per operator products stored for approximately 1 hour, operator timed marked

  High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cook line and expo butter , butter on bottles, butter balls, chimichurri. Per operator products stored for approximately 1 hour, operator timed marked **Corrected On-Site**

  High Priority

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Cooked peppers at 2pm (45F cooling ) since 9am at 3:06pm 48F cooling product did not cool to 41F within 6 hours. See stop sale

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Cooked peppers at 2pm (45F cooling ) since 9am at 3:06pm 48F cooling product did not cool to 41F within 6 hours. See stop sale

  High Priority

• 12A-12-4CriticalCorrected on site

  Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp, removed gloves, handled clean bottle with melted butter without washing hands first. Employee washed hands

  High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp, removed gloves, handled clean bottle with melted butter without washing hands first. Employee washed hands **Corrected On-Site**

  High Priority

• 08A-05-6CriticalRepeatCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Fryer cooler Raw shrimp stored above cut mushrooms Walk in cooler Raw steaks stored above cooked ribs Operator stored properly both products

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fryer cooler Raw shrimp stored above cut mushrooms Walk in cooler Raw steaks stored above cooked ribs Operator stored properly both products **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Cooked peppers at 2pm (45F cooling ) since 9am at 3:06pm 48F cooling product did not cool to 41F within 6 hours. See stop sale

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Cooked peppers at 2pm (45F cooling ) since 9am at 3:06pm 48F cooling product did not cool to 41F within 6 hours. See stop sale

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo side ice bath container overflow with Garlic butter 52F cold holding . Per operator stored for approximately 1 hour and not prepared or portioned today. Operator removed overstocked product and placed on walk in cooler

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo side ice bath container overflow with Garlic butter 52F cold holding . Per operator stored for approximately 1 hour and not prepared or portioned today. Operator removed overstocked product and placed on walk in cooler **Corrective Action Taken**

  High Priority

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Deep cover container with Melted Butter at 2:16pm (101F cooling) since 2pm at 3;10pm ( 105F cooling.) at this rate product will not cool to 70F within 2 hours. Operator uncovered and moved to walk in freezer Walk in cooler Cooked peppers at 2pm (45F cooling ) since 9am at 3:06pm 48F cooling product did not cool to 41F within 6 hours. See stop sale

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Deep cover container with Melted Butter at 2:16pm (101F cooling) since 2pm at 3;10pm ( 105F cooling.) at this rate product will not cool to 70F within 2 hours. Operator uncovered and moved to walk in freezer Walk in cooler Cooked peppers at 2pm (45F cooling ) since 9am at 3:06pm 48F cooling product did not cool to 41F within 6 hours. See stop sale

  Intermediate

• 03G-53-1Corrected on site

  Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Walk in cooler

  Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Walk in cooler Observed cook-chill seal bags with potatoes soup and chili prepared and sealed on premises without any label of time and date preparation, per operator product prepared yesterday, operator dated and timed marked products **Corrected On-Site**

  Basic