Outback Steakhouse

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Main kitchen expo line,dish machine area and hood ventilation system- observed ceiling tile and vents with dust and soiled.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Food dry storage room- observed 5 live flying insects flying around closed containers of vinegar.

High Priority – Roach activity present as evidenced by live roaches found. Main kitchen Dish machine- observed 3 live roaches crawling on wall underneath clean service utensils

nPrep table at 3 compartment sink- observed 4 live roaches crawling on wall and prep table underneath vitamix.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy cooler at flat top grill- observed raw and cooked shrimp temperature ranges 46-50 degrees F. Operator stated items was in cooler since yesterday. See Stop Sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy cooler at flat top grill- observed raw and cooked shrimp temperature ranges 46-50 degrees F. Operator stated items was in cooler since yesterday. See Stop Sale.