OUTBACK STEAKHOUSE #1119

Nonfood-contact surfaces clean — Inspector Note: OBSERVED HEAVY BLACK/GREY SLIME AROUND DRINK MACHINE'S ICE BIN PORTION IN FRONT FOOD SERVICE AREA C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Food stored covered — Inspector Note: OBSERVED CROUTON RUSK STORED UNCOVERED AND UNPROTECTED ON COUNTER NEAR GRILL PREP AREA WHILE NOT IN USE. OBSERVED SLICED TOMATOES, PICKLES, SAUCES, MUSHROOMS STORED UNCOVERED AND UNPROTECTED ON ICE BATH IN MAIN KITCHEN WHILE NOT IN USE. OBSERVED BATTER AND FLOUR CONTAINERS STORED UNCOVERED AND UNPROTECTED IN PREP TOP IN FRY PREP AREA WHILE NOT IN USE. OBSERVED LEMONS AND LIMES FOR DRINKS STORED UNCOVERED AND UNPROTECTED NEAR DRINK MACHINE WHILE NOT IN USE C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED TO PREVENT CONTAMINATION COS: FOOD COVERED

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED BROWN RESIDUE ON ICE MACHINE SURFACE WHERE ICE PADDLE (THAT IS USED TO BREAK UP ICE) WAS STORED IN BETWEEN USES. C/A: FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH COS: ICE PADDLE REMOVED AND REPLACED WITH NEW ONE

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED PIC USE SANITIZING WATER TO SANITIZE PROBE THERMOMETER BEFORE TAKING TEMPERATURE OF DRESSING IN MAIN KITCHEN. WHEN TESTED, THE SANITIZING WATER (SINK AND SURFACE SANITIZER) CONCENTRATION WAS AT 0PPM. C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning; Sink and Surface sanitizer shall be maintained at 272ppm-700ppm to sanitize food contact surfaces. COS: Dressing discarded; Sanitizing water re-made to 272ppm-700ppm

Proper cold holding temperatures — Inspector Note: OBSERVED THE FOLLOWING TCS FOODS COLD HOLDING ABOVE 41F: SPINACH DIP, PROVOLONE CHEESE SLICES, SHREDDED CHEDDAR CHEESE, MIXED SHREDDED CHEESE, HOMEMADE RANCH DRESSING AND CAESAR DRESSING IN COLD WELL IN MAIN KITCHEN; WHITE RICE IN PREP TOP COOLER IN MAIN KITCHEN; PRIME RIB IN WIC IN MAIN KITCHEN; WHIPPED BUTTER IN COOLER IN FRONT FOOD SERVICE AREA; SOUR CREAM, HONEY, GARLIC & BLU CHEESE BACON BUTTERS, SHREDDED CHEDDAR CHEESE IN COLD WELL (ON ICE) IN FRONT FOOD SERVICE AREA C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: ALL FOOD DISCARDED; BUTTERS AND SOUR CREAM IN COLD WELL IN FRONT FOOD SERVICE REPLACED AT 41F OR BELOW

Wiping cloths: properly used and stored — Inspector Note: Observed several sanitizer buckets with wiping cloths held in them with a sanitizer solution (lactic acid) at 0ppm throughout the main kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and COS: sanitizer buckets remade to 1875ppm

Washing fruits and vegetables — Inspector Note: Observed whole potatoes being rinsed in the 3-compartment sink located in the main kitchen area. C/A: Except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. COS: potatoes removed from sink and set aside to be washed in vegetable prep sink.

Proper date marking and disposition — Inspector Note: Observed multiple TCS foods (cooked pasta, cheese sauce, rice) labeled with a prepare date of 9/23. According to PIC all these items were prepared the morning of 9/22. C/A: A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include: 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; COS: items re-labeled with the correct prep date NOTE: Facility uses a date marking label maker that only prints the preparation date for the day and time that the label is created.