Outback Steakhouse

Basic – Cutting board has cut marks and is no longer cleanable

Green cutting board on cook line

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

Plastic bins on storage racks

Basic – Food storage container/container lid cracked or broken. Cracked plastic bins on storage racks, operator began removing damaged bins from inventory Corrective Action Taken Repeat Violation

Basic – No conspicuously located ambient air temperature thermometer in holding unit

Breading cooler on cook line, replaced Corrected On-Site

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

Grease filters soiled over cook linenCooler gaskets soiled on cook line Repeat Violation

Basic – Unclean building components, attachments or fixtures

Fan covers in walk-in freezer soiled

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

4 live flies near bar, operator already has fog treatment scheduled for next week Corrective Action Taken

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

Breading cooler-raw shrimp (48F – Cold Holding), moved to walk-in freezer, retemp 42F Corrected On-Site

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

Accumulation of grease on grill surface