Outback Steakhouse #1022

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Ceiling tiles at end of cook line in corner.

Basic – Equipment and utensils not properly air-dried – wet nesting

Pans on shelf above three compartment sink.

Basic – Equipment in poor repair

Handles on microwaves on cook line missing.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Ice cream freezer.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Drawers for potato warmer greasy. Repeat Violation

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Items in reach-in cooler at end of cook line: ribs (50F,49F – Cold Holding). Manager stated item was placed in cooler 2 hours prior to temperature being taken. Manager placed item in walk-in freezer to reduce temperature to 41F. Corrective Action Taken

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

Butter on cook line no time mark. Manager stated item placed out 1 hour prior. Manager had employee place proper time mark on item. Corrected On-Site

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Item in warmer on top of prep table across from grill: French onion soup (127F – Hot Holding). Manager stated item placed in warmer one hour prior to temperature being taken. Employee placed item on top of grill to reheat. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting board on reach-in cooler across from fryers. Repeat Violation